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Minnesota hospital foodservice staff wears multiple hats

 Feb. 24, 2014

In a typical month, A.J. Klein is responsible for creating up to 2,750 meals at the Redwood Area Hospital.

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Minneapolis schools transform lunch into chef-driven experience

 Feb. 24, 2014

A couple of weeks ago when Sanford Middle School debuted its new, cooked fresh, on-site lunch, the center of the plate was chicken.

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Duke Dining puts a hold on alcohol delivery

Feb. 24, 2014

The Loop Pizza Grill has been in the process of getting approval from Duke Dining to deliver alcohol to students, said Loop manager Owen Slomianyj.

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Yale’s Rafi Taherian named FSD of the Year

Feb. 24, 2014

Rafi Taherian, executive director of Yale Dining at Yale Univ., was named FoodService Director's FSD of the Year for 2013. Taherian was honored at the 2014 MenuDirections conference in Charlotte, N.C.

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Most Oregon students skip breakfast, study says

Feb. 20, 2014

More than half of Oregon eighth-graders skip breakfast at least one day a week and 29 percent of them skip it more often than they eat it, a new survey found.

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University of Vermont to host chef from Slovenia

Feb. 20, 2014

UVM will host a chef from Bresovica, Slovenia this year as part of the ninth annual Global Chefs event Feb. 20 and Feb. 21.

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Maine school chef adds game show for food education

Feb. 20, 2014

Start with an end-of-the-school-day assembly, mix in a game show and teachers dressed as fruits and vegetables, and you have a recipe for a food education.

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Harvard University features world cuisine in annual festive brunch

Feb. 20, 2014

Students could choose among a more exotic set of offerings than the usual brunch fare of Veritaffles and omelettes Sunday afternoon at Harvard University Dining Services' annual festive brunch, which was themed “World Street Food.”

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Employees lose benefits due to new full-time employee requirements

Feb. 20, 2014

Sodexo, TCU’s food service contractor, is cutting benefits for many of its workers, including some who work at Market Square.

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Minnesota students become Food Explorers

Feb. 20, 2014

For 45 minutes each week, students in Jessica Busch’s class at Red Pine Elementary in Eagan are no longer just first-graders.

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