Colleges & Universities

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Cypress-Fairbanks’ Entrée Salads
While entrée salads aren’t new for the district, Brent Trudeau, production manager/executive chef, says his team worked during the summer to expand the options and meet the new guidelines of the Healthy, Hunger-Free Kids Act.
October is a special month designated to vegetarians nationwide. In light of that, all six dining halls are preparing new dishes and activities for vegetarian students on campus throughout the entire...
Starting in mid-September, the dining hall stopped leaving cereal out in Whitman’s Dining Hall during late night. Cereal is now offered on the Lee Snack Bar menu.
marketplace online ordering
The lines are blurring at Binghamton University, in New York. What used to require standing in line with other students at the campus’s MarketPlace dining center will now simply require the click of...
Little Louie’s, located in University Residence South on the east side of campus, opened Aug. 25 after Papa John’s closed due to poor sales.
Inspired by a personal challenge to not eat processed or canned food for a weekend, Michael Rennicke, executive chef with Eurest at West Bend Mutual, in Wisconsin, created this daypart-flexible entrée to showcase a variety of fresh, healthy vegetables.
Starting Sept. 22, much of the food and beverages sold at Associated Student (AS) Dining Services increased in price for the first time in four years.
Dozens of Berkshire businesses and institutions are among the 1,700 statewide being mandated to reduce, reuse and recycle their food waste.
The SGA tradition commission hosted its ninth annual Crab Feast at Cole Field House last night, with fewer attending than in years past.
This sweet and savory flatbread features two different types of cheese, a balsamic glaze and prosciutto.

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