As the weather warms up, picnic season and outdoor dining converge into one delicious opportunity for fresh salads and sides to flavor your world, from blackeye pea “caviar” to brisket loaded fries, spicy street corn, crunchy slaw, amped-up potato...
The freshest side dishes, salads, fritters and slaws are perfect for that outdoor event, cookout or casual picnic.
The dining program at Fredericksburg Schools has taken its show on the road during the pandemic period with three food trucks navigating specific routes in the community, each offering a variety of half a dozen lunch and breakfast options.
The child nutrition program at Fredericksburg City Public Schools takes getting food to kids wherever they are seriously with a comprehensive mobile meal system that offers multiple daily choices, including hot lunches and reheatable breakfast items.
B&I dining services stays in touch with remote workers with reheatable meals sized for families.
The hospital reconfigured its patient meal program and navigated shortages when its patient population spiked.
Daily special menu items, fun fusion cuisine make a splash on social media, but Chef Brigham “Cookie” Cook has his sights set on more: helping kids with disabilities and growing community gardens.
After a bad student satisfaction survey, dining services redesigned the program for the spring semester
Advocate Condell Diversity & Inclusion Committee and food service team celebrate reggae icon Bob Marley’s birthday, share authentic Jamaican recipes, from jerk chicken to rainbow salad. This, and other special events get folks to notice the...