The guajillo pepper is the dried form of the mirasol pepper. It has a complex fruity and smoky flavor, smooth leathery skin and medium spiciness, ranging from 2,500 to 5,000 Scoville Heat Units, which makes it usually spicier than a poblano but...
Vacaville Unified School District upgraded another kitchen and hired a chef to support its menu program.
Sharon Palmer, MSFS, RDN, aka The Plant-Powered Dietitian, leads discussion of experts on getting more plant-based menu items onto hospital menus and using healthcare dining as a teachable moment for patients.
A c-store program from Chartwells puts retail outlets into high schools that offer NSLP-compliant foods and beverages while giving students a glimpse of what college campus stores are like.
Chef-manager James Pijewski creates classic Cuban sandwich, develops menus that nourish senior residents at Youville Place Assisted Living
