News & Trends

Miso Robotics lands gig at Dodger Stadium; delivery giant heads to college

Indoor garden produces leafy greens, herbs and veggies used in the kitchen and cafeteria.

The Fort Walton Beach cafeteria offers a daily plant-based lunch option.

Humane Society workshop focused on dishes ranging from breakfast to desserts.

One director is changing the kitchen culture, 60 salads at a time. Here are six lessons she’s learned for teaching scratch cooking, mise en place and more.

This and more are the things you missed for the week of Oct. 8

This out-of-the-bowl take turns the classic salad into mini tacos, earns best presentation award in annual culinary contest.

The Green Wave Grille not only gives the school’s athletes what they need in terms of nutrition but also serves as an extra meal site for all other members of the campus community.

The Plum Market Kitchen operation at Oakland University complements campus’s new Oakland Center complex with a high-end grocery/prepared foods outlet.