As generations move further away from farm life, maintaining a personal link to farmers makes a difference. When chefs get out of the kitchen and onto the farm, their customers benefit from the connection.
I can’t believe it’s not bacon! Here are a few incredibly creative substitutions college chefs are using to satisfy carnivorous cravings with smart double-take dishes, from a coconut BLT to a carrot hot dog and celery root steaks.
See what's trending in colleges and universities this month.
Napa Valley Unified School District steps up its meals with higher quality options and local ingredients.