Tara Fitzpatrick

Tara
Fitzpatrick
Senior Editor,
Food Management

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

Articles
TRADITIONAL FOODS: Now it's easier for hospitals and healthcare facilities in Al
Traditional Alaskan foods bring healing power to hospital menu

Geographically, Alaska is far removed from the rest of the country. But unfortunately, the 49th state is closer than ever to the standard American diet of processed junk food and soda. 

The rate of diabetes and other lifestyle-related chronic illnesses has skyrocketed over the last decade among Alaska Natives and American Indians, two populations served by NMS (NANA Management Services)

Midwestern chefs share seasonal menu inspirations

Living in the Great Lakes region of the Midwest can be paradoxical at times. Its greatest charm is also the source of its greatest annoyances: the seasons. 

Watch Midwesterners curse the elements as they scrape their windshields during a harsh, endless winter. Then watch them wander into the forest with a renewed sense of wonder every spring, hunting for morels to roast over an open fire. This love-hate relationship with the elements always comes with a silver lining: amazing local food. 

Get skewered pop-up at Zappos
Unusual skewered slider pop-up wows at Zappos 
A slider on a skewer? No one saw that coming.
3 quick bites: Comparing fast food portions around the world
Every week, I compile a short list of food items on the Internet that made me hungry, curious, confused or all of the above.
9 flavor-forward shellfish ideas to try 
Try these chef-tested tricks for oysters, shrimp and scallops and unleash a tidal wave of flavor.
Student demand brings dim sum from special event to menu addition 
Serving a selection of delicious Chinese dumplings and snacks on rolling carts catches on big time at Kennesaw State University.
vegetarian Eggs Benedict
8 amazing plant-based dishes for everyone 
Vegetarians, vegans, enlightened omnivores...all will find something to love with these meatless recipes.
Cool Recipe Alert: Crawfish bisque
Crawfish bisque was one of the many crawfish creations at Tulane's recent Craw Dat event.
3 quick bites: Which menu items confuse diners most?
Every week, I compile a short list of food items on the Internet that made me hungry, curious, confused or all of the above.
Alice Waters shares her vision of an edible education
While at a conference at UMass, the indomitable food activist looked back on the garden dreams she’s helped to make a reality and the work still to be done in terms of America’s way of eating.
Photo: Wisconsin Milk Marketing Board
Chefs taking many routes to plant-based menu items
There’s no one correct way to offer vegetarian options on your menu. Forward-thinking chefs are not only putting the focus on fresh, flavorful vegetables but are taking the time to walk in a vegetarian’s shoes, and even getting creative with “fake meat.”
3 quick bites: Solving the mystery of chickens with beards
Every week, I compile a short list of food items on the Internet that made me hungry, curious, confused or all of the above.
Barbecue without boundaries
Finding sweet, smoky inspiration for creative 'cue from coast to coast—and beyond.
9 eye-opening breakfast bowls
Porridge bowls, acai bowls, grain bowls and smoothie bowls make the morning meal feel new again with energizing flavor profiles.
Photo: Thinkstock
3 quick bites: Get inspiration for summer milkshake season
Every week, I compile a short list of food items on the Internet that made me hungry, curious, confused or all of the above.

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