Colleges & Universities

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Expanding the federal program to include low-income college students would increase their chances of graduating, Wisconsin Hope Lab says.
polenta oyster mushrooms
Instead of cornmeal, Chef Jaeckle uses local grits for his polenta to give it a more rustic texture and appearance. If oyster mushrooms are not available, shiitakes, maitakes or portobellos can be substituted.
California Baptist University and Scripps College claimed the top two spots in Niche.com's recent list of California colleges with the best food...
The new space will not only provide organic vegetables for the University of Montana’s dining services, it will also teach students about the state’s food system.
Panamanian chef Adolfo Garcia nicknames this recipe “rundown soup.” In his family, the cook would ask the kids to run down and grab any root vegetables they could find to throw into the pot. He uses yucca, taro and sweet potato here, but potatoes, carrots, parsnips and other roots can be...
Chef Galicia serves these tacos at the bar of his San Antonio restaurant. Pairing a roasted pineapple salsa with pork is inspired by a Mexican street-food classic—Tacos al Pastor.
buckwheat risotto
In this twist on a classic dish, chef Masanti substitutes the ancient grain buckwheat for rice in the risotto, which adds nutrients as well as a deeper, nuttier flavor.
Chef Brandt uses local fish here, but any firm, white-fleshed fish can be substituted in this ceviche. The plantain chips provide crisp textural contrast to the cold soup.
A petition with more than 1,000 signatures has circulated on a Mississippi campus, calling for the university to rethink its contract with Aramark.
Notable chefs from Europe and the Americas gathered last week in California’s Napa Valley for the 2016 Worlds of Flavor conference. Through recipe demos, slide presentations and workshops, they...

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