May 1, 2010
Editor's Page
Editor's Page: The Secret to Customer Satisfaction
Service failures happen in every business. Read More
How To
How-To: Food Photography 101-Part 3
The third in a series of articles about technqieus onsite operators can use to shoot their own, high-quality food images. Read More
Innovator
Aurora Health Care: The Bottom Line and Beyond
At Aurora Health Care, dining services takes its role of supporting the institutional mission very seriously. Read More
Making a Connection
Hospital culinary staff can offer another type of medicine: old fashioned care. Read More
Serving the Community
Aurora Healthcare foodservices reaches out via partnership with visiting nurses. Read More
Management
Front of the House
Focus on Fat
Obesity Identified as Critical Issue at SFM Conference. Read More
NACUFS Sustainability Guide
This highly authoritative and practical tool can help you improve your sustainability initiatives. Read More
Morrison Debuts Room Service/Retail Hybrid
On-patient-floor kiosks serves both patients and staff/visitors from the same menu. Read More
FDA to Limit Salt
Effort will focus on sodium content of processed foods. Read More
Make Lovehandles, Not War?
Group of retired military brass says a quarter of young Americans are "too fat to fight." Read More
Kid Cooking Campaign Encourages Meal Sharing
Santa Clarita program gets kids into district kitchen to make a meal for their families. Read More
Report Examines School Contract Issues in New Jersey
Overcharging, favoritism, possible witholding of funds among issues examined. Read More
DNC Partners With Food Network
Alliance to produce new menus and concepts for recreation and travel locations. Read More
Chicago to Revamp School Meal Approach
Intent is to meet HealthierUS School Challenge Benchmarks. Read More
UW to Renovate Husky Union
Tuition Hikes to pay for two-year, $82 million project. Read More
March Madness in the Kitchen
University culinary competition uses NCAA tournament format to decide which student recipe gets on the menu. Read More
Pea Nut Jobs
1 stick margarine Graham cracker crumbs as needed 1 can sweetened condensed milk 1 bag butterscotch chips 1 bag peanut butter chips 1 bag semi-sweet chocolate Read More
Guest Chef
Guest Chef: The "Other" Chef Jamie
This one's not on TV, but he's just as committed to improving school meals. Read More
Green Space
Redone in Green
Colorado State University in Fort Collins styles itself the Green University for its internationally recognized clean energy research and for its sustainability Read More
Well Equipped
Specialty Cooking Equipment
Today's dining public is looking for excitement and new flavors in the foods they eat. Ordinary meat and potatoes don't make the grade anymore. This has Read More
Food
Thinking Outside the Bread Box
Operators in every segment are finding it necessary to deal with the dietary needs of individuals diagnosed with celiac disease and other food sensitivities. Read More
What is celiac disease?
Celiac disease, an inherited autoimmune disease with more than 300 different symptoms (ranging from stomach issues to headaches, rashes and more), is Read More
Back of the House
Modern Food Service Purchasing: Business Essentials to Procurement
Modern Food Service Purchasing: Business Essentials to Procurement By Robert GarloughDelmarCengage Learning (March 2010, $75.00) A resource guide specifically Read More
Forecast: Coconut with a Chance of Rhubarb
McCormick's Top 10 Inspiring Flavor Pairings for 2010: Roasted Ginger & Rhubarb Thai Basil & Watermelon Caraway & Bitter Greens Bay Leaves & Preserved Read More
Berry Educational
Pilot program Ready, Set, Grow (the U.S. Highbush Blueberry Council) has coordinated donations of blueberry bushes to school gardens in New Jersey, Florida, Read More
Venison Stew Gets the Gold in Midwest Challenge
The 2010 Midwest Regional NACUFS Conference Culinary Challenge, held at the University of Akron, earlier this spring, featured some creative chefs who Read More
Menu Trendwatch
Into the Great Wide Open | Outdoor Menu Trends
Pop Culture Cuisine Event: Video Gamers Event at Seattle Aquarium, Seattle, WA When: an evening in July (annually for 3 years) Read More
Departments
Letters to the Editor
Readers comment
Editor's Note: Both of the letters below were quite lengthy and were edited and are truncated here because of space considerations. Both make many additional Read More
Guest Column
Guest Viewpoint: A Day in the Life of a Nutrition Services Director
This torn-out page from a school FSD's Day-Planner found its way into our editorial in-box recently. Sound familiar? Read More
Industry News
Just Desserts
Tofu Tolerance
British vegans may get the same protection against discrimination as that enjoyed by practitioners of traditional religions if legislation championed Read More
Would Jesus Supersize?
Successive generations of artists depicting the Last Supper of Jesus and his Apostles progressively supersized the meal, according to a study published Read More
Quote of the Month
I don't think giant tubs of spinach or broccoli is a good idea. And nobody wants to eat cauliflower while watching Spider Man, or drink a 40-oz. cup of Read More
Recipes In This Issue
Vegetable Frittata Omelet with Fruit
YIELD: 24 For frittata: vegetable oil spray, as needed 1 gallon 2 cups eggs, cholesterol free, pasteurized 12 oz. onions, diced " 12 oz. red peppers, Read More
Roasted Portabella Pizza
YIELD: 6 2 16-oz. jars roasted red peppers 1 qt. heavy cream cornstarch and cold water for thickening 2 cups balsamic vinegar 6 portabella mushrooms 2 Read More
Supreme Salad
YIELD: 4 SERVINGS 8 cups mixed salad greens or torn Bibb lettuce 2 cups julienne strips ham 16 asparagus spears, trimmed, cooked and chilled 1 pint red Read More
Grilled Kiwi and Prawn Skewers
YIELD: 4 SERVINGS 8 fresh prawns, size 21/28 2 fresh kiwifruit tps. cumin splash hot sauce 2 Tbsps. olive oil Salt and pepper, to taste 1 lemon, juice Read More
Mediterranean Red Quinoa and Vegetable Salad
YIELD: 4 SERVINGS 1 cup uncooked red quinoa 2 cups water Vegetable oil cooking spray, as needed 1 lbs. zucchini, peel on, cut into 1" pieces 2 cups diced Read More
Tangy Lamb & Asparagus Lettuce Cups
YIELD: 4 SERVINGS For the dressing: cup ginger, peeled and sliced cup lemon grass, sliced cup lime juice 2 Tbsps. fish sauce 3 Tbsps. sweet chili sauce Read More
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RECENT EDITORIAL VIDEOS
- 2010 UMass Chef Culinary Conference Slide Show - For an animated slide show with highlights from the 2010 Umass Chef Culinary Conference, click here
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