A reinvented dining concept at Worcester Polytechnic Institute is adding more variety to menus while also making international students and staff feel more at home.
Inspiration struck Melinda Leonard as she sat in the audience last year at The Culinary Institute of America (CIA)’s Menus of Change conference. Leonard, associate director of dining services at Phillips Exeter Academy, saw a presentation on...
Here are some tips to stay “on the ball” with meatballs, whether you go classic Italian-style with pork, beef and Parmesan, or branch out into banh mi balls or blended mushroom meatballs.
Food waste is a top priority. Resources abound for rethinking how we use food. It’s just a matter of tapping into the food industry’s innate ability to create and collaborate.
