K-12 Schools

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This quick-and-easy take on French onion soup is sure to be a crowd-pleaser, with its savory flavor profile and craveable bread-and-cheese topping.
Officials say that the tours, part of the district’s first Food Day for Parents, will give an in-depth look at how school meals are prepared.
These beef short ribs are marinated overnight in Asian spices, then grilled and re-coated with reserved marinade. Make the dish into a complete meal by serving with kimchee and sesame spinach.
Many chefs rely on root vegetables as their produce pick for winter menus. Carrots are a smart choice, as they perk up both the color and flavor of dishes.
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Managing Editor Dana Moran pulled valuable tips from her time away from Chicago. Many didn’t even come from foodservice experiences—but they’re teachable moments.
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Chris Studtmann, district executive chef at Northwestern University in Evanston, Ill., is cooking up a whole new program with the help of consumer analytics.

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