Tara Fitzpatrick

Associate Editor
Food Management

Tara Fitzpatrick is associate editor of Food Management and has been a full time staff editor since 2008. She covers food, culinary and menu trends   for the magazine, its electronic newsletters and its website. Favorite food? “Crab legs with drawn butter and lemon.”

Articles by Tara Fitzpatrick
Farm to School in WV is Wild, Wonderful
Making local food fun includes meeting local farmers and tasting the bounty of the Greenbrier Valley for sixth graders participating in a farm-to-school program.
Food Meets Fiction: VA Tech Goes Hobbit Crazy
Hobbits are known to eat constantly throughout the day, with meals like “second breakfast” and “elevensies.” Much like Millenials…Virginia Tech took the connection far with a literary/food event from the fantasy world.
Desserts Straight Up with a Twist 
Pastry chefs are mixing drinks and desserts... raising the bar with tipsy treats like Manhattan or Cosmo cupcakes, Pina Colada cakes and whiskey-kissed bread pudding.
Chef Hari Nayek
Visiting Chef Shares Recipes of India 
When Chef Hari Nayek came to visit the University at Albany, students got a taste of the curry and masala that makes Indian food one of the most flavorful cuisines on earth.
Getting Kids to Eat More Fruit: A Simple Solution
At a Florida high school, presentation made all the difference, resulting in a big spike in the number of students choosing oranges.
The 10 Most Interesting Ballpark Eats of 2014
Giant grilled cheese, wild hot dogs and more are on the roster for foodie baseball fans this year.
What Does Gen Y Want to Eat?
A diverse generation in different places in life has a few common viewpoints when it comes to making day-to-day food choices.
Fresh Fastnacht Doughnuts (photo: Nathan Shields, Messiah Lifeways)
Doughnut Celebration at CCRC Becomes Bakery ‘Adventure’
Fasnacht-from-scratch at Messiah Lifeways pushed the bake shop to the limits.
Glen Cove winning chefs Lyndon Espiritu and Dalton Christopher
Hospital Chefs Go Meatless in NY Competition
Super creative seitan-polenta entrée by Glen Cove Hospital chefs wins highest veggie honors
7 Amazing Mushroom-Meat Blended Dishes
Burgers, meatloaf and more: When meat and mushrooms combine the flavor goes up and the calories go down.
Blendability Initiative Puts ‘Shrooms in the Spotlight 
Compass develops meat-mushroom blends for healthier, still-delicious menu items.
Pacific Rim Ramen Noodle Salad with Grapes
Onsite Foodservice Highlights Bowl Meals 
The stories behind the recipes make bowls with a backstory signature menu items
Refreshing Changes at Morrison’s Stations
The healthcare foodservice company takes a station-by-station approach to bigger flavors, retail sales.
Savory-Sweet Pierogi Dish Wins Competition
A CCRC operator in PA teams up with a resident to create a truly unique take on the Midwest comfort-food favorite.
A Taste of UCLA's Bruin Plate
Bruin Plate, the new all-healthy dining hall at UCLA, is known for bold colors and feel-good food that's at least one fifth local and/or sustainable.

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