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FDA to release guidelines on lowering sodium levels in food

 Jun. 19, 2014

Food companies and restaurants could soon face government pressure to make their foods less salty—a long-awaited federal effort to try to prevent thousands of deaths each year from heart disease and stroke.

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Apple opens new employee cafeteria in Cupertino

 Jun. 19, 2014

According to employee tweets and photos, Apple opened a stunning new Caffè Macs employee cafeteria at the corner of Bandley and Alves Dr. in Cupertino this past Tuesday.

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Children's hospital opens culinary health and education program

Jun. 18, 2014

The San Antonio hospital program seeks to incorporate healthy food into a long-term health and recovery plan.

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Behind the scenes of Lodi Memorial Hospital

Jun. 18, 2014

Josh McCulloch, supervisor for nutrition and food services, opens up about working in the hospital's foodservice department.

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Connecticut schools will keep chocolate milk on menus

Jun. 17, 2014

To the vast relief of school kids, nutritionists, milk producers and lawmakers, Gov. Dannel P. Malloy used his veto power Thursday to kill a bill that would have banned chocolate milk sales in Connecticut schools.

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Chartwells grills every Friday to expand Summer Feeding program

Jun. 17, 2014

Local residents enjoyed grilled hamburgers and hot dogs Friday afternoon at Milligan Park through the Crawfordsville Community School Corporation’s Summer Feeding program.

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Meatless competition challenges chefs

Jun. 17, 2014

For the third year in a row, North Shore-LIJ Health System, in New York, staged its Ultimate Chef Challenge among the system’s 13 healthcare facilities.

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Hospital vending machines go healthy

Jun. 16, 2014

Vending machines at the Franciscan Alliance hospitals have new options, such as baked chips, pretzels, milk and more.

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University of New Hampshire embraces sustainable seafood

Jun. 16, 2014

Last fall, students from Slow Food UNH coordinated a pilot program which included a “Slow Fish Workshop."

People

Rich Daehn: Culinary leader

By Paul King on Jun. 16, 2014

Rich Daehn, corporate director of culinary services for Benedictine Health System (BHS), in Duluth, Minn., is definitely a think-outside-the-box kind of guy. How else would you describe a man who believed that long-term care foodservice directors could improve their operations by going to Disney World?

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