UW students protest new mandatory meal plan
University’s new saute station proves popular with students
University tackles flu season with meal delivery service
How colleges are tackling allergies in 2018
Why sexual harassment is rampant in the foodservice industry
Make a clean kitchen sweep
Ensuring Food Safety
Food Pricing Database
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Compass named a top company for innovation
Gaining steam: Supper at school
Look but don’t touch: Place gardens where they won’t be meddled with
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What a voraciously vegan college has on the menu
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Healthy Recipe Revamp
K-12 Census: Making the effort
2016 FSD Menu Survey
2015 LTC Census: The state of Senior Living
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Leisa Bryant: Winning by learning
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People on the Move
How to attract more grab-and-go sales on campus
New ways to use fresh ingredients in healthcare dining
Stirring up interest in K-12 plant-based meals
Hospitals & Long-term Care
March 31, 2017
Korean Pork Flat Iron Steak with Fresh Kimchi
March 29, 2017
Mozzarella and Fresh Fruit Salad
Chef Gerald Prete of University of Colorado says this play on a caprese salad is the university’s most popular. “It is easy to make, and is very refreshing,” he says.
March 28, 2017
Egg, Spinach, Mushroom and Brie Telera
At the Passport Café, Chef/Manager Karen Kourkoulis offers a variety of ethnic breakfast sandwiches, such as a French spinach, mushroom, egg and Brie sandwich.
March 27, 2017
Avocado-Shrimp Spring Rolls
The bold flavors and contrasting textures of these Asian-style spring rolls fit the bill, providing lots of snacking satisfaction for minimal calories.
March 23, 2017
Burgers made of bison meat have been a menu signature at Ted’s Montana Grill since it was founded 15 years ago. The Avalon burger is one of the chain’s best sellers.
March 21, 2017
Meat and Potatoes Sliders
Chef Perrini tops beef sliders with thin wedges of crisp baked potatoes, then treats them to classic garnishes of sour cream, grated cheese, chives and cooked bacon.
March 20, 2017
Boom Bar Burger
At Bareburger, a growing better-burger concept, chef Levin mixes ground boar with fresh oyster mushrooms and white mushrooms, seasoning the blend with ginger and tamari.
March 17, 2017
Colorado Lamb Sliders with Onion Confit and Mustard Crema
At Sweet Basil, chef Anders forms ground lamb into slider-size patties, then tops the grilled mini-burgers with two onion preparations, mustard sauce and pickles.
March 16, 2017
The Yo Burger with Fontina
Pickled red onions, housemade spicy ketchup and a meat patty that combines equal parts ground brisket, short rib and sirloin set this burger apart.
March 13, 2017
To make safe food as accessible as possible for guests with allergies, Carnegie Mellon University is creating an allergy-friendly kitchen.
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