In the plot twist that the pandemic has been, operators have used this time to change menus dramatically: Downsizing some aspects and expanding on others, the ‘present tense’ of menus is in flux, but luckily full of flavor and fully ready to grab...

Kern Halls, chief innovator at Ingenious Culinary Concepts shares his story, his ‘why’ and gives us his take on racial inequality in the midst of a global crisis in a time of reckoning.

Michelle Drake, director of nutrition services for the Elk Grove Unified School District in California, talks about how the district meal program adapted to feeding students following the coronavirus shutdown this spring, how its traditional...

Sodexo’s Marist College Executive Chef Jonathan Bohn talks about hiking the Appalachian Trail and the decision to move forward enthusiastically rather than dwell on the semester than might have been.

This and a possible contractual snag regarding lunch in the classroom plans are among the things you missed for the week of June 29.

Rachel Graham, chief clinical dietitian for John Knox Village and its Woodlands skilled nursing and rehab facility, talks about how the senior living community has had to modify its communal approach to resident dining because of the coronavirus...

Nazim Khan, executive chef at Bryan Health in Lincoln, Neb., became a student of the Blue Zones diet for health, happiness and longevity, planning to make it a big part of the menu. When the pandemic hit, Khan doubled down on his focus and is on...

By partnering with food banks and The Humane Society, the district’s director Gary Petill has been able to turn these drive-thrus into one-stop-shops for families during the pandemic