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Some of the most innovative and out-of-the-box thinkers in the noncommercial foodservice industry.

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Launching a Web Site

 Feb. 16, 2009

By creating his own Web site, Tim Cipriano, foodservice director for Bloomfield Public Schools, shared his knowledge of local foods with operators. Cipriano talks about how he set up and promote...

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Cage-Free Eggs

 Feb. 16, 2009

Cage-free eggs are a concept that is gaining buzz in non-commercial foodservice. At Dartmouth College, in Hanover, N.H., the switch to cage-free eggs was a team effort, according to Tucker Rossi...

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FSD's 2009 School Instant Expert

Feb. 15, 2009

According to FSD's 2009 School Census, the rate of increase in food cost was beginning to abate.

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Getting Centered

Feb. 12, 2009

Hardin County School District's Janey Thornton, like many operators, has been struggling with rising labor costs. One way she fought back is by moving baking to a central facility. Here, she sha...

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Camaraderie and Inspiration

Feb. 12, 2009

James Rose, executive chef at Skidmore College in Saratoga Springs, N.Y., was one of more than 100 chefs that attended the 13th annual Chefs’ Conference at UMass. Rose speaks about what he and h...

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Reflections on Glass

Feb. 12, 2009

Throughout her years in the industry, Shirley Everett, associate vice provost for Residential & Dining Enterprises at Stanford University in Palo Alto, Calif., has witnessed the challenges w...

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An Olympic Experience

Feb. 12, 2009

Hugh Gittens, assistant foodservice director/executive chef at Harris Methodist Fort Worth Hospital in Fort Worth, Texas took a six-month journey to Beijing to cook for the Olympics. He came ba...

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Choices Galore

Feb. 12, 2009

Kathy Kane, foodservice director at the Michigan City (Ind.) Area Schools, increased participation by listening to students and increasing selections. Kane shares how she was able to make these ...

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Getting Piggy With It

Feb. 12, 2009

When a composter broke at Bowdoin College in Brunswick, Maine, Mary Lou Kennedy, director of dining services, decided to send the waste to a local pig farm. Kennedy talks about how her departmen...

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Tasty Travels

Feb. 12, 2009

Bon Appétit Management company sent Marc Zammit, director of culinary support and development to Southeast Asia to gain inspiration. While there, Zammit received training in the country's flavors and ...

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