Tara Fitzpatrick

Tara
Fitzpatrick
Senior Editor,
Food Management

Tara Fitzpatrick is senior editor of Food Management. She covers food, culinary and menu trends.

Articles
7 Recipes That Get Kids Hooked on Fish 
Sodexo and Alaska Seafood create new fish items for the school lunch menu with maximum kid appeal in mind.
Sandwich Trends Spotlight 

Get to know some of the most intriguing sandwiches from onsite operations around the country and how they are made.

Sandwich Trends Spotlight: 5 Keys to Grilled Cheese Perfection 
FM asked Fish for his very best advice on making the meltiest, most craveable sandwiches imaginable.
Sandwich Trends Spotlight: The Road Warriors
Everyone wants to find the sandwiches on board NEU's Hungry Hungry Husky truck. From a 'better burger' topped with a runny-yolked egg to a decadent take on a cheesesteak to vegetarian sandwiches, the HHH is more than ready to roll.
Sandwich Spotlight: Every 'Wich Way 
This spotlight breaks down tips, trends and data for sandwich success. From the banh mi to the Elvis to the perfect grilled cheese...
MSU Chef Wins Trip to France with Seafood Stew
Kurt Kwiatkowski’s Catalan Seafood Stew wins Bocuse D’Or Soup Recipe Contest
Hindu ‘Festival of Lights’ at Harvard 
Dining services adds culinary fireworks to Hindu Festival of Lights.
Renovation at Boston College’s Eagle’s Nest Receives Student Approval

Until recently, the Eagle’s Nest, a retail location inside Boston College’s (BC) McElroy Commons, wasn’t much to look at. The 3,300-square-foot sandwich-and-salad stop is located on the ground floor of the McElroy Commons, which houses one of BC’s main dining halls on the third floor.

Cooking in the Bayou 
Gumbo, jambalaya and more: The cuisine of coastal Louisiana is rich with flavor.
Trends vs. Fads: Can You Tell the Difference? 
From kale to cronuts: what do food fads and trends really mean?
A Rockin’ New Rotisserie Station at UNCH 
Carved concept offers rotisserie chicken, pork and more as succulent sandwiches or satisfying plates at the University of North Carolina Hospitals.
Savoring the Season
Senior living community celebrates the harvest with farm-to-table dinner. Plus, a great new veggie-lentil soup recipe.
A Day in the Life: Kerri Braverman 
Take a peek inside the Director of Student Nutrition Services’ day.
Under the Spell of Fall Soups 
Conjure up the magic of autumn with seasonal soups of squash, corn, pumpkin and more.
The Freshest Taste of Seafood: A Ceviche How-To
This dreamy seascape watercolor of shrimp, scallops and calamari is a must-see (and eat) at the Cleveland Museum of Art’s Provenance Café.

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