September 1, 2009
Editor's Page
Editor's Page: Networking, Social Media and One's Larger Circle of Friends
Much has been made of so-called social media in the past year, and many of the people I know wonder how much of this attention is warranted and how much Read More
Special Feature
FM's Top 50 Foodservice Management Companies—2009
Our annual definitive listing of the industry's major contract players, what this past year has held for them, and how they're coping with the business environment. Read More
Management
Front of the House
Nutrition Trends: Eyes on the Size
"F as in Fat" study says U.S. obesity policies are a big fat failure so far. Read More
Book Review: The End of Overeating—Taking Control of the Insatiable American Appetite
By Dr. David Kessler Rodale Books 2009, 336 pp., $25.95 (hardcover) Kessler was the FDA commissioner in the Clinton Administration most notable for his Read More
JMU Open "Green" Dining Hall
James Madison University building will be first LEED facility on the campus. Read More
SNA Survey: Finances Top Issue for School Foodservice Directors
Funding, cost of food and prep lead list of concerns. Read More
AVI Jump-Starts Farmers Market at Cleveland Clinic
Commitment to purchasing unsold product gave participating vedors comfort level in early going. Read More
Sodexo Acquires In-Home Service Provider
Comfort Keepers offers non-medical services to seniors living independently. Read More
Tweet Meals
British school system uses Twitter to update parents on lunch menus. Read More
2009 Princeton Review
SCHOOL Dining Mgt. 1. Virginia Tech U. self-op 2. Bowdoin College self-op 3. St. Olaf College Bon Appetit Mgt. Co. 4. James Madison U. Aramark 5. Franklin Read More
September News | In Brief
Pittsburgh Public Schools will expand its free lunch program to to seven more of its buildings this fall, adding some 2,600 students to the program, which Read More
Chick-Fil-A to Operate College Cafeteria
Experiment seeks to expand on traditional "license" agreement. Read More
AHF Unveils New Logo
The Association for Healthcare Foodservice has a new logo to go with its larger mission. Read More
Guest Chef
Guest Chef: You Can Go Home Again
Northern Michigan University's Nathan Mileski is a home-grown culinary talent. Read More
Food
72 Bites
Appetizers offer taste, texture and trendy culinary accents, all in one—or two—bites. Here are plenty of tips and recipes to help build your appetizer repertoire. Read More
Back of the House
Book Review: The Sustainable Chef—Cooking with the Farmers of New York State
By Jake Brach Available by mail order ($25 plus $8 shipping/handling). For info, go to http://thesustainablechef.com Brach is a regional culinary manager Read More
Trendwatch: The Rise of Chipotle
Data from NPD shows that consumers preference for chipotle flavor is increasing. Read More
Basics & Beyond
Basics & Beyond: No Place Like Home?
Cookies create a homey atmosphere anywhere for kids, seniors, and everyone in-between. Read More
Menu Trendwatch
Menu Trendwatch: Breakfast (and Lunch, and Dinner) of Champions
When hungry Olympians line up at the training table, nutritional components take the gold on a powered-up menu. Read More
Departments
Food Safety
Food Safety: Hand Sanitation in the Field
Here's an effective sanitizing protocol for no-water foodservice situations. Read More
Just Desserts
Smoke 'em If You Got 'em
Japan, for decades a cigarette addict's paradise where it seemed everybody smoked, is now starting to kick the habit. While the government hasn't resorted Read More
Hope Doggie Heaven Serves Burritos
The Yo quiero Taco Bell pooch has gone to the great casa in the sky. Gidget, the bug-eyed, big-eared chihuahua who starred in a massively successful series Read More
A Tough Sell
Researchers at the University of East Anglia in the UK are looking for 40 women willing to consent towait for itEAT CHOCOLATE EVERY DAY for a year as Read More
Recipes In This Issue
Asian Turkey & Shiitake Mushroom Pot Stickers in Coconut Lemon Grass Broth
Round and square wonton wrappers are a great foil for one bite wonders both savory and sweet. They lend themselves to pot stickers, dumplings, ravioli, Read More
Shrimp and Fresh Tomato Tequila Cocktail
Debuting earlier this decade, the shooter as a trend is still a strong contender on catering menus. Here are a few ideas featured at the most recent National Read More
Four-Cheese Pastry Rounds
It's easy to improve on a cheese board add artisan cheeses, cover half a cheese with a complimentary preserve or fruit and nut confit, or serve familiar Read More
Smoked Paprika Shredded Pork Crisps with Orange Fennel Marmalade
Corn chips, tortilla chips, homemade corn cups, and potato chips add substantial crunch and interest to appetizers. Try these: Tuna tartar on potato chips Read More
Whole Grain Five Roasted Corn Pancake with Avocado Mousse and Baja Shrimp
Whether revisiting the classic potato pancake or adding a trendy flair using corn, beans, grains or fish, pancakes are simple to make in mini sizes and Read More
Spicy Grape and Chicken Lettuce Cups
Lettuce, cherry tomatoes, mushrooms, grape leaves, celery stalks and snow peas all lend themselves to easy pick-up appetizers. Also, beets, cucumbers, Read More
Grape and Cheese Crispy Mini-Tarts
Tender puff pastry (feuillete) and phyllo are versatile carriers from savory strudel to sweet mini tarts and add elegance to the menu. Sausage, mushroom Read More
California Avocado Trio
From pinwheels to tortillas are as versatile on the appetizer menu as they are on the sandwich menu. Consider these: Feta, sundried tomato, Kalamata olive Read More
Mini Mango Amaretto Cheesecakes
Mini cheesecakes! Simply grease a mini muffin pan and gently press a wonton or buttered phyllo square into the pan to create a cup. Fill with cheesecake, Read More
S'morewiches
YIELD: 24 mini cookie sandwiches 24 (1.33 oz.) Sweet Discovery Triple Chocolate cookie dough nuggets 1 cups marshmallow crme Preheat oven according to Read More
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