Metz’s VegFest pumps up the veggie volume with dozens of craveable new plant-based menu items; a healthcare chef reflects on the evolution of the vegetarian menu.
The University of Richmond’s dining team has sent out portable bars with light refreshments, lawn games and everything needed for a life-affirming break from routine.
Heartland Regional Medical Center not only provides nurses to accompany veterans on their trips but provides a meal for their families while they wait.
Attractions for community and students include farm tours, local snacks, yoga, live music, pumpkin painting and the debut of a new freight farm to be used for studying the carbon footprint of food.
Montana State dining personnel fan out each summer to county fairs across the state to buy animals that are then processed into pork used in the campus foodservice program.
“Less processed, more scratch-made” is the mantra for this new school lunch menu from Metz’s K-12 culinary committee, including Hawaiian pork sandwiches, a meatball bar, curried chickpea salad and more.
