From its progressive approach to both wellness and sustainability, Eaton has proven innovative in more than just foodservice. Scott Brantstetter oversees not only dining, but also the manufacturing company’s other property management contracts and the coordinated approach has led to a healthy and efficient operation. Here’s an inside look at the company’s impressive 53-acre campus.
Read more about Eaton, FM’s B&I Innovator of the Year >>
Watching Trisha Yearwood’s TV show, Trisha’s Southern Kitchen, you can’t help but feel like she really is that nice, that down-to-earth, that…down home. She makes classic Southern dishes in creative ways that still feel authentic....More
It's called lazy morning muesli but the ingredients are actually pretty energizing: walnuts, apples, sunflower seeds, yogurt...it sounds like a revved up morning instead in this recipe from California Walnuts....More
Cornell University’s Breakfast of Change initiative is bringing more veggies onto the breakfast scene. This starts with a base called Morning Zhou, a Chinese porridge/brothy soup with jasmine rice that’s cooked with chicken or vegetable stock....More
Choose and combine (or let your guests DIY) pulled chicken, scallions, dried chilies, flaked salmon and more on this savory sweet porridge. This recipe was developed just for FM by the National Honey Board....More
YIELD: 1 serving
1 cup frozen raspberries
1 cup frozen mango pieces
1 cup coconut milk
1 Tbsp. agave nectar
1 Tbsp. flax seeds
1 Tbsp. hemp seeds
1 Tbsp. chia seeds
1. Blend all ingredients together in blender or food processor.
2. Top with desired ingredients, such as whole raspberries, coconut milk and toasted almonds.
Photo and recipe: National Processed Raspberry Council...More