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Marygrace Taylor

Articles by
Marygrace Taylor

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Grain-based salads

Four years ago, Executive Chef Ryan Conklin served quinoa for the first time at Rex Healthcare, a Raleigh, N.C. hospital.

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Taking stock of snacks

As between-meal eating grows increasingly popular, the humble snack has become nearly as important as breakfast, lunch and dinner.

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Puddings and custards

Visually, puddings and custards might not be as impressive as petits fours or multi-tiered cakes, but these humble sweets are true workhorses in the kitchen.

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Move over, salad bars

Fruit might be sweet, but it’s also right at home in savory dishes, where it offers depth of flavor plus beneficial fiber and antioxidants for relatively few calories. Here’s how operators are working more of nature’s candy into the main meal.

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Scaling back

Smaller portions prove healthy for customers—and operators’ bottom lines.

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The Chipotle-ization of school lunch

Districts are allowing kids to customize their meals and adding upscale offerings to meet the demands of today’s student diners.

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The Healthy 15

From farmers’ markets to educational sessions with dietitians and labeling better-for-you options, creating a comprehensive wellness program encompasses a whole host of tactics. This month we showcase 15 operations that are at the forefront of creating a healthy foodservice environment for both their employees and guests. These 15 operations were selected from nominations across all market segments.

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Healthy fats

Foods rich in unsaturated fat—like nuts, fatty fish and avocados—are now considered staples of a healthy diet. Here’s how non-commercial operators are giving these nutritious foods more prominence on their menus.

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Taking back the shaker

Whether by requirement or voluntarily, more non-commercial operators than ever are taking measures to lower sodium levels on their menus. Here’s how they’re trying to slash salt without sacrificing flavor.

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Cooking with herbs

Fresh herbs do more than add a final flourish of color to bland-looking dishes. With the ability to add depth of flavor both during and after cooking, they help chefs use a lighter hand with less-favored ingredients like oil and salt.

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Mediterranean meals

The Mediterranean diet is more than just healthy. With an emphasis on fresh produce, flavorful herbs and spices and plenty of grassy olive oil, it’s also tasty.

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Promoting health

Call it a wellness meal, wholesome option or even a spa plate. Whatever the name, many non-commercial operators are working to meet the demands of increasingly health-conscious eaters by developing and promoting lower-calorie, higher-nutrient menus.

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