Colleges & Universities

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When senior biology and psychology major Melissa Patel ordered pasta at the South Campus Dining Hall last fall and requested no meat, her server asked her if she was vegetarian — a first in her...
Merced College’s Los Banos campus on Friday held a dedication and groundbreaking ceremony for its Food Forest, a garden area that will be arranged with fruit-bearing trees, berry bushes and herbs...
Eric Cartwright, executive chef of campus Dining Services, has created this mash-up of breakfast and pasta.
Aatul Jain, operations manager & chef, says this chili con carne lasagna recipe has been designed with easily available, ready-to-use ingredients.
Dawn Aubrey, associate director of housing for dining services at the University of Illinois at Urbana-Champaign, admires Stephen Hawking, would love to travel around the world and wishes the deep-fried candy bar trend had never started.
Prickly Pear Chocolate Ganache Tart
When you pair chocolate with a mini format, you have a winning combination—both are current trends in the dessert arena, according to the National Restaurant Association. Chef Poulain balances sweet and tart by combining a rich ganache with prickly pear puree.
sugar beverages dartmouth
In January 2012, Dartmouth-Hitchcock Medical Center (DHMC), in Lebanon, N.H., discontinued the sale of sugar-sweetened beverages (SSB) in the dining room and café, vending machines, on-site retailers...
unonn burger
Walk into a cafeteria, restaurant or food store and it’s clear that gluten free won’t be going away anytime soon.
Students at the Texas A&M campus complained so bitterly about the food that Chartwells dispatched a representative for what a local radio station called “crisis talks.” The contractor agreed to...
oatmeal pudding brulee
The combination of oats and fruit gives this comfort-food dessert a healthy halo. It’s also suitable for gluten-free and dairy-free customers, as the recipe calls for almond or soy milk and contains no wheat. The pudding can double as a breakfast or brunch item.


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