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Paul King

Articles by
Paul King

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Just the facts, sir

I bristle at the clichés reporters use, such as “mystery meat,” or when they make generalizations about food quality based on hearsay or on the writer’s own—often one-time—bad experience.

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Chefs do it veggie-style

As part of Vegetarian Awareness Month, the culinary team at Lee Memorial Health System in Florida gave special focus to vegetarian foods.

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Who’s trending now?

Conventional industry wisdom has long maintained that trends start in fine dining and trickle down through the various foodservice strata.

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Pflugerville schools’ food truck a community first

Aramark, foodservice partner for the Pflugerville Independent School District, has opened the first food trailer in town.

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GMOs: After the Elections

The 2014 midterm elections have come and gone, and in at least three states voters have weighed in with their thoughts on genetically modified foodstuffs.

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Viva la revolution

There is a revolution going on at Microsoft Corp.’s headquarters in Redmond, Wash., one that has nothing to do with software, operating systems, or high-tech toys.

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Binghamton U. brings Indian cuisine onto campus

Moghul Fine Indian Cuisine and Tapas Bar, opened on campus this semester, joining 10 other retail concepts in the Marketplace, the redesigned dining facility that opened last January.

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Three Takes On: Lasagna

Three Takes On offers several different versions of the same classic dish. This month spinach, vegan and an interesting Latin take on lasagna.

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Dawn Aubrey: Lighting a fire for change

Dawn Aubrey has made a difference at the University of Illinois by guiding staff to create specialty restaurants and pushing departments to become leaders in sustainability.

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Healthcare FSDs offer sound advice

In a style similar to FSD’s popular “Steal This Idea” section, the directors shared a number of ideas for generating revenue, cutting costs, training employees and improving morale.

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How to implement a healthy-beverage program

In January 2012, Dartmouth-Hitchcock Medical Center (DHMC), in Lebanon, N.H., discontinued the sale of sugar-sweetened beverages (SSB) in the dining room and café, vending machines, on-site retailers and every other venue on campus.

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How to keep multiple dining venues up to date

With more than 700 accounts that have retail areas, Morrison Healthcare needed to find a way to keep those units current with food trends and customer expectations.

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