Tara Fitzpatrick

Senior Editor,
Food Management

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

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
Chef’s Table Makes a Statement at Binghamton 
Interaction with the chef, insight into the dining department and a white-tablecloth dining experience.
Simple Tricks to Upgrade Salads 
Turn basic salad elements into sophisticated compositions.
A Culinary Student Council 
Middle schoolers in Ohio embrace fresh eating as part of SNAC, a group that makes fresh eating the cool thing to do.
NEU A Spoonful of Spring
Choose Your Own Springtime Food Adventure 
From a trip to the country farm to an afternoon on a New England beach, NEU Dining’s springtime dinner celebrated the season in style. Plus: 4 knockout springtime recipes.
Local Seafood in the Spotlight at UNH Dinner 
Students, local fishermen, meet over skate wing tacos, redfish ceviche, and more at Sustainable Seafood Dinner.
Authenticity and Your Brand 
Your customers can tell when you’re being fake. When crafting marketing messages, being real, exuding integrity and having an open dialogue are your keys to success.
The Vietnamese Pork Sandwich
Can a Banh Mi Save the World? 
Serving humanely raised pork raises several challenges, but through a nose-to-tail menu philosophy, one high school dining program is making it work, one Vietnamese sandwich at a time
Farm to School in WV is Wild, Wonderful 
Making local food fun includes meeting local farmers and tasting the bounty of the Greenbrier Valley for sixth graders participating in a farm-to-school program.
Food Meets Fiction: VA Tech Goes Hobbit Crazy
Hobbits are known to eat constantly throughout the day, with meals like “second breakfast” and “elevensies.” Much like Millenials…Virginia Tech took the connection far with a literary/food event from the fantasy world.

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