Urban Eats in Stony Brook University’s East Side Dining facility debuted a series of extravagant milkshakes featuring ingredients like candy, syrups, frosting and even churros for students to enjoy and share the buzz about.
Taking a page from 1920s gangsters, flappers and gin runners, this very 2020 special event officially kicked off the dining program’s new late-night hours.
Sodexo trains employees with disabilities and offers healthy options at Grand Canyon University while students in North Dakota create new satisfying meals for under 800 calories.
Taking a closer look at what the right marinade can do for meats, veggies, plant-based proteins and even eggs, food service chefs are letting the ideas marinate big time.
The Aramark food service team at the U of M is highlighted in a media series spearheaded by new Executive District Chef Matt Horn, who is bringing an awareness to the behind-the-scenes side of culinary excellence and innovation.
Find out what’s making onsite chefs fall in love with food all over again, every single day. From new ingredients to recipe hacks and mashups you’ve never seen before, now’s the time to feel the love and feed the people.
Citrus Gifts branded marmalades, olive oils, vinaigrettes, soaps and candies made with citrus and honey raised on the University of California Riverside campus are packed by local firms and sold in campus stories.
Beehives on campus provide research opportunity and recently contributed to lunchtime campus dining feast featuring honey-glazed salmon, baklava, honey-based drinks and more.
