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
Depending on your district, a la carte could be limiting your program or even limiting kids in surprising ways. One food service director takes us through the journey of al a carte to the Whole Meal Deal, from the “whys” to the “hows.”
An Eat Local initiative that brought menu items from struggling local restaurants to the Tulane campus served a dual purpose: feeding campus customers and helping businesses in the surrounding community.
Independent-living residents at Homestead Village are looking forward to a new café, and GM Lindsey Clinton is moving ahead with creative menu ideas and collaborations.
The year’s most-read stories saw how operators at senior living facilities dealt with the coronavirus pandemic.
Here are six takeaways drawn from FM’s K-12 Idea Exchange roundtable discussion held this fall with six top school foodservice directors.
