Bean Counter
Coffee gets the local, artisanal treatment. We’re in a golden age of specialty brews, when creating espresso crema is an art form—literally, as photogenic cups get close-ups in magazines an...
Fresh Picks: Sourcing Produce for Fall Menus
The current farm-to-fork mindset is changing the way restaurants buy produce. Chef-driven indies were the first to embrace local, seasonal sourcing, but now large chains like Chipotle are partnering w...
For those of you who, like me, believed that polystyrene recycling was virtually dead in non-commercial foodservice, apparently it still has a pulse. I received a press release late Wednesday afternoon from Dart Container Corp. announcing that the campus dining program at Penn State University is working with Dart to recycle polystyrene.
Wednesday night, Cornell University’s Dining Services department held its annual Fall Harvest Dinner, which celebrates the use of local and sustainable products. Before the dinner, interested students heard from Barton Seaver, an award-winning chef from Washington, D.C., who loves seafood. But Seaver’s passion for fish and other ocean life goes beyond how he can cook them and present them to diners.