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Latest Articles
Aug. 25, 2016
How to manage expectations at a giant operation
With more than 50,000 undergrads on campus, how does Zia Ahmed, OSU’s director of dining services, find balance?
Aug. 25, 2016
Cheese Plate
A simple dish made out of great ingredients, this cheese plate is sure to please. The Pear-Fig Chutney adds a truly special touch.
Aug. 23, 2016
Cajun Open-Face Ravioli
This open-face ravioli is a dish of andouille, crab and shrimp, liberally doused with a Cajun-spiced tomato sauce, topping a large square of pasta.
Aug. 22, 2016
4 tips for launching a reusable container program
As more FSDs jump from the polystyrene wagon with an eye on the ultimate waste-reducers—reusable containers—here are some tips from folks on the front lines.
Aug. 22, 2016
Minn. college adds self-cook station to cafeteria
Students at Martin Luther College in New Ulm, Minn., can prepare their own food using induction cookers.
Aug. 22, 2016
What college students want to eat
A review of what students typically order online shows the old favorites still holding strong.
Aug. 22, 2016
Wash. university chefs develop Mars-friendly garden
All of the plants in the Mars-inspired garden are intended for human consumption.
Aug. 22, 2016
Va. college partners with student-run CSA
University of Virginia students can now use their meal plans to purchase fresh fruit and vegetable boxes.
Aug. 22, 2016
Authorities link hep A to frozen strawberries
Virginia officials say berries imported from Egypt are likely what sickened patrons of a smoothie chain two weeks ago.
Aug. 19, 2016
How to reduce stress at work—and not take it home
The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives.
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Noncommercial chefs dish on the latest food trends and ideas.
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