Tara Fitzpatrick

Senior Editor,
Food Management

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

Midseason Madness: 6 Awesome New Ballpark Eats
From Texas Poutine to the Kaboom Kabob, the concessions season just keeps getting
Not Your Grandma’s Veggie Burger
Succulent selection of plant-based burgers wows judges at Meatless Monday competition at the Natural Gourmet Institute. Plus, get the recipes.
Chef Robert Danhi Demonstrates Chopstick Grilling Technique
Danhi travels, eats and learns so he can help others understand the flavors and techniques of Southeast Asian cuisine.
Q&A with Master Sushi Chef
A conversation about sourcing, skill level and what you need to know if you're considering rolling your own sushi.
A Day in the Life with David McHugh 
McHugh leads the university's culinary services
UC Davis Farm to College Event Celebrates Sustainable Living
Farm-fresh foods the source of local pride, delicious meal and festival feel.
Trisha Yearwood Lends Culinary Voice to Sodexo Program

Watching Trisha Yearwood’s TV show, Trisha’s Southern Kitchen, you can’t help but feel like she really is that nice, that down-to-earth, that…down home. She makes classic Southern dishes in creative ways that still feel authentic.

Whole Grains for the Whole Menu
Grains can add a whole lot to menus, through the dayparts and also as part of some unexpected applications that may surprise you.
High School Comic Strip Has Fun with School Lunch
Flik ISD’s Grains Matter campaign has brought grains like quinoa into the collective consciousness at an all-boys’ school in KC.
Cranberries Inspire School Lunch Recipes
‘Cranzy Chicken Taco’ by Wisconsin school cook wins grand prize in cranberry recipe contest.
Pittsburgh school teaches, creates new menu items with a gardening project that’s growing by the season.
A Look at Over-the-Top Hot Dogs
Check out the hot dogs that are making season-ticket holders and first-timers alike come back for more
Taste of the South at Meet the Chefs Event
Georgia Tech students take a study break with campus chefs’ modern take on Southern cuisine.
Let Your Crew Tell Your Story, Says Panel 
A brand is a collection of perceptions in a consumers mind, according to Clay Dover, chief marketing officer, Raising Cane’s
The Grocerants Are Eating Your Lunch 
A serious threat to the restaurant business comes in the form of easy, grab-and-go meals and snacks from convenience stores, grocery stores and even gas stations

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