Tara Fitzpatrick

Senior Editor,
Food Management

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

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.
Menu Case Study: UCLA Bruin Plate 
At this new all-healthy dining hall, colorful, feel-good food rules the menu.
6 Crazy Good Fry-deas
Much like better burgers, French fries are stepping out of the sidelines.
One Magical Mushroom Dinner at Gettysburg College 
Annual 'Fungus Among Us' mushroom dinner brings science course study and dining services together at the table.
 Pan Roasted Atlantic Pollock with Quinoa, Peas, Mushrooms and Citrus Vinaigrett
Chefs Turn to Underused Seafood 
Underutilized seafood is the Rodney Dangerfield of the sea that “can’t get no respect.” But skillful preparation and menuing of lesser-known species can boost sustainability and lower your food cost.

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