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Paul King

Articles by
Paul King

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Eskenazi Hospital opens in Indianapolis

Wishard Hospital, which graced Indianapolis for 150 years, is no more. In its place is a sleek 350-bed medical center.

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Ratcheting up sustainability

Colleges and universities are leading the way in the hyper-local movement, as more and more institutions take advantage of available land to grow their own produce—or at least as much of it as space will permit.

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Small-scale partnerships

When the weather outside is as cold as it has been the last couple of weeks, it’s really hard to think about taking a road trip.

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"Servo" truck serves Gettysburg students

Students at 2,700-student Gettysburg College in Pennsylvania are enjoying healthier foods on the go—even late night—thanks to a new campus food truck.

People

Art Dunham: Savvy businessman

FSD of the Month, January 2014: Art Dunham has transformed dining services at Pinellas County Schools by building a production center for cold food prep.

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Unstaffed c-store grows hospital business

Giving employees access to foodservice when your cafeteria is closed has long been a challenge for foodservice operators, particularly in hospitals, where there are employees working around the clock. Vending is always an option, but it usually is not per

People

Confessions of Art Dunham

Art Dunham, foodservice director for Pinellas County Schools, in Florida, loves Sam Adams Boston Lager, thinks eating escargot is weird and would love to visit Brazil and Southeast Asia.

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The local angle at MenuDirections

During the past few years, we have documented numerous examples of the whole “locavore” movement, as foodservice operators attempt to reduce their carbon footprints and bring more fresh food to their customers.

People

Confessions of Terry Baker

Terry Baker, director of University Dining Services at Oklahoma State University, loves rack of lamb, always has butter in her fridge and wishes she were a better golfer.

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Terry Baker: Healthy attitude

Terry Baker has transformed dining services at Oklahoma State University by developing Choose Orange, an award-winning healthy dining program.  

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Sparty's: Michigan State's rebranded convenience stores

Most university foodservice directors, especially those at large state schools, know how valuable convenience stores can be for their departments.

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Cedric Junearick: Reluctant star

As a graduate of Johnson & Wales University, Cedric Junearick was most comfortable in the kitchen, preparing meals and planning menus. So in 2011, when the director’s position came open, the chef had a hard decision to make.

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