Snacks are in high demand—both as between-meal pick-me-ups and as substitutes for breakfast, lunch or dinner. Take your snacking game to the next level with these five innovative ideas.
Grilled street corn, also known as elote, is served as a walk-around snack in Mexico. At Bodega Taco Bar, the grilled corn is topped with lime aioli, crumbled cotija cheese and chili powder.
Chef Marti Lieberman of Mac Mart repackages mac ‘n cheese in wonton wrappers for bite-size finger foods that make a perfect snack or shareable starter. The extra-cheesy recipe uses five types of cheese.
At Farmshop in Santa Monica, chef Brian Reimer gives hummus a California spin by blending fresh avocados along with the traditional chickpeas and tahini.
The foodservice team makes nutrition an integral part of students' school day through themed literary lunches, math problems on cookie packaging and more.
Sodexo Live! puts the pedal to the medal with new menu items and concepts calibrated just for racing fans as the Formula 1 Crypto.com Miami Grand Prix roars into the Miami International Autodrome in May.
Michigan State University’s on-campus meat processing facility makes local meat within reach for dining halls, athletic events, catering and collaborations.
Also in this week’s K-12 legislative update: Iowa announces summer meals site grant program, a Colorado bill looks to give students longer lunch periods and a bill that would expand free school meal access in New Hampshire has been killed.