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Latest Articles
Aug. 26, 2016
California Steak Salad
Aug. 25, 2016
Purdue struggles to keep up with food demand as student body grows
Along with building new dining halls, the university is seeking temporary solutions to feed the influx of hungry students.
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.
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