Florida high school juniors and seniors from Booker T. Washington High School have stepped up and filled the gap left by a shortage of cafeteria workers. At the start of the school year, there were just two permanent school food employees there! With the help of the culinary arts teacher and students, the kitchen gained 9 more capable sets of hands. Bonus: The students received their ServeSafe certifications.

We had a great time taking a “behind the fields” tour of Spartanburg (SC) School District 6’s organic farm with Director Ron Jones, a true farm-to-school pioneer. Later in the year, we got to know Spartanburg’s Chef Andrew Evans, an FM Chef to Watch.

Celeb chef Tre Wilcox took on an advisory role at Edgemere CCRC, where he’s training the culinary team and collaborating on cool new concepts and menus.

One of the saddest byproducts of the pandemic has been missed milestones, like weddings. Morrison Healthcare at Research Medical Center in Kansas City, Mo., partnered with the nursing staff to create a memorable mini-reception for a grandma who couldn’t attend her grandson’s wedding that day.

At Wexford Hospital, Chef Chris Culp and the Cura team are doing lots of nice things for new parents, including take-home meal boxes and special in-room meals.

Activity books, all-day breakfast items, custom-wrapped carts and friendly faces are all ways the Aramark team at Children’s of Alabama are doing their part in spreading more smiles.

Staples from the traditional diets of Alaska Natives have healing properties backed up by science. In a move that’s culturally and culinarily driven, Executive Chef Amy Foote of Alaska Native Medical Center is tapping into and preserving that wisdom.

Pride looks amazing with this colorful menu by Aramark Chef Brittani Ratcliff of Morehouse State University, also an FM Chef to Watch.

You’ve heard of Bobby Flay’s line of cat food? Check out this Mizzou Chef’s new cookies for canines!