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Signature Series: Pork

 Jul. 21, 2014

As part of our ongoing Signature Series, we asked operators to share their unique pork recipes, including soup, salad and carnitas.

Operations

Georgia districts could receive 30 exemption days for fundraisers

 Jul. 21, 2014

Under new USDA Smart Snacks rules, states can determine how many days districts can opt out of rules regarding fundraising.

Operations

First lady campaigns again for heatlhier school meals, this time at a junior cooks contest

Jul. 21, 2014

Last Friday, The White House treated 54 kid chefs to a "state dinner," which was hosted by the First Lady.

Operations

Indiana University to open Erbert & Gerbert’s Bistro

Jul. 21, 2014

This summer, Erbert & Gerbert’s Bistro will open three locations on campus and offer quick food items, such as sandwiches and soups.

Operations

Cincinnati foodservice director makes school lunch healthy and kid-friendly

Jul. 18, 2014

Striding past samples of Pop Tarts and pizza and cookies, Jessica Shelly made a beeline for a booth selling individually packaged sliced fruits and veggies.

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Pairing compound butters

Jul. 17, 2014

We have started making flavored butters to go with our plated events. Just as wine flavors go with specific meats, so do our butters. We serve sage and thyme butter with chicken dishes, “cowboy” butter goes with beef, etc.

Operations

Smaller school districts adapting best to new lunch regulations

Jul. 17, 2014

CHENEY, Wash.—Cooks hustled around the kitchen at Cheney High School on Wednesday preparing a vegetarian lunch feast: fresh salad dressings, hot potato wedges, baked macaroni and cheese, roasted...

Operations

Selling seafood sustainability

Jul. 17, 2014

A keynote speaker at the NACUFS National Conference earlier this month, Chef Barton Seaver took the audience on a journey to explore what it means to serve “sustainable” seafood.

Operations

School lunches to revert to old policy

Jul. 17, 2014

The Washington County School District is opting out of the Community Eligibility Option (CEO).

Operations

UMass chef captures NACUFS Culinary Challenge

Jul. 17, 2014

Matthia Accurso, a chef at the University of Massachusetts, in Amherst, captured a gold medal and took first place in the 2014 Culinary Challenge staged at the annual conference of the National Association of College & University Food Services (NACUFS).

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