Food Management
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Tara Fitzpatrick

Associate Editor
Food Management
Email tara.fitzpatrick@penton.com

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
Top College Chefs Compete Against the Clock, Other Regions
Six chefs compete at the NACUFS conference in Boston cooking flounder
bacon
Everything is Better with Bacon
Food Management looks at all the different ways chefs across the country are incorporating bacon into their menus
Stock safety sign
Web Exclusive: Top 10 Risk Factors for Slip-and-Fall Accidents 1
Kaivac Cleaning Systems and Zurich Services offer 10 risk factors for slip-and-fall accidents
Menus On The Move
It didn’t take long for food trucks to reserve a parking space in the hearts of foodies. Though selections must be grab-and-go and casual, the best menu items are a marked departure from those found in a c-store or café.
Survey: Consumers Trust Themselves, Taste, in Food Decisions
The majority of consumers feel that doing their own taxes is a simpler process than figuring out how to eat more healthfully.
Growing Community at Beacon Hill
A Grand Rapids-based CCRC uses great food to bring residents, staff and the neighborhood together.
Mediterranean's Moment
Want to tap into the timeless appeal of great flavors that are great for you? Mediterranean items on the menu, like hummus that’s packed with nutrients, or naturally lean lamb kabobs with a zesty yogurt sauce, are feel-good eats
Growing Community at Beacon Hill
A Grand Rapids-based CCRC uses great food to bring residents, staff and the neighborhood together.
No-Fry, No Egg Chicken Fingers
Chef Jarrod McCarthy makes this lunch item a kid favorite with a crunchy coating. Ketchup optional
back of the house
MORE THAN JUST PIZZA The wood-fired hearth oven at Dartmouth's The Hearth at '53 Commons now handles cassoulets, French casseroles. They bubble up nicely
3,350
The number of schools who have signed up for the Chefs Move to Schools initiative. This June is the 2nd anniversary of the Let's Move effort to solve
The Healthy Voyager's Global Kitchen
Special diets and food intolerances are welcome on this tour of famous and favorite dishes from around the world
An Evening Aboard the Titanic
100 years after that fateful April night when the Titanic sank, the Heilman Dining Center, the University of Richmond's main dining facility, is hosting
back of the house
COLOR ME THINWhich plate color makes you overeat? A plate that's the same color as the food caused people to serve themselves 22% more food than a plate
A Super Creative Use of a Superfood: Blueberry Jerky Recipe Takes Grand Prize
CHEF JOE LANDA of the Jewish Theological Seminary in New York, Flik Independent School Dining (FISD), created a highly unusual blueberry recipe that caught
Onsite News Briefs
  1. Clark County Detention Reups With Aramark  
  2. The Late Sam Bennett to Receive NACUFS Minah Award  
  3. Nashville Symphony Terminates In-house Foodservice  
  4. Compass Set to Name New Chairman to Succeed Gardner  
  5. Former Texas Tech Director Sam Bennett Passes away at 59  

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Commentaries and Blogs
Big Brother or Big Liability?
by John Lawn
Posted 2 weeks ago
in Bandwidth on the Run
John Metz wins 2013 IFMA Gold Plate
by John Lawn
Posted 4 weeks ago
in Bandwidth on the Run
Dining on Demand Goes Solo
by Julie Jones
Posted 5 weeks ago
in Renovation Realities
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