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The Recipe Issue: Recipes From Home

 By Becky Schilling and Lindsey Ramsey on Feb. 13, 2012

Particularly on college campuses, Recipes From Home programs are an engaging way to make the foodservice experience more personal, both for diners and staff. For our Recipe Issue, we decided to ask some of our readers to share recipes from their own homes

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Michigan State works to decrease food waste

 Feb. 13, 2012

Waste study uses scales to weigh waste per plate.

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University of Iowa’s Greg Black to retire

Feb. 13, 2012

After 30 years with the university, director steps down.

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Campus eateries look to unite student body at SMU

Feb. 13, 2012

Department fights against hall's reputation as the freshman dining hall.

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Training Table

Feb. 12, 2012

Each month our dining hall invites a chef from either a local restaurant or from our foodservice distributor to showcase some of their recipes for the athletes at our Training Table meal. The athletes enjoy the gourmet flavor that the chefs bring. This is

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Sweet on Citrus

By Pamela Parseghian on Feb. 12, 2012

Buying local products is great in theory. But it’s not always so practical in reality. The fact is, when it comes to citrus, most people can’t get it from neighboring farms because the fruit grows in just the country’s warmest climate. S

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The Recipe Issue Online Exclusive: Catering Recipe Development

By Paul King on Feb. 09, 2012

Catering often gives foodservice staffs a great opportunity to show off their skill and creativity. But creating menu items for catering has its own unique challenges, as these college and hospital chefs share.

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The Recipe Issue: Recipe Development

By FSD Staff on Feb. 09, 2012

World cuisines, health and wellness, vegan, and gluten free are among the most popular trends in foodservice, and they present some interesting challenges for chefs trying to develop recipes to satisfy diverse customer bases. We contacted chefs from acros

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J&W Delivers “Contemporary Rustic” Italian Concept

By Lindsey Ramsey on Feb. 08, 2012

When the time came to design a concept for a vastly underserved area of campus at 10,700-student Johnson & Wales University, contemporary rustic Italian became the winning idea, according to Steven Sandblom, director of Campus Dining.

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Composting, reusable to-go containers come to Marietta College

Feb. 08, 2012

Students embrace "green" changes.

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