With only 300 students remaining on campus, Mount Holyoke College Dining Services still takes care of its employees while serving a diverse menu to fit different dietary needs.
Jay Vetter, executive chef with Harvest Table Culinary Group at Elon University in North Carolina, talks with us about being ready for whatever college education will look like next fall while providing comforting, fun meals in the here and now.
In an effort to assist with recovery and to celebrate being discharged, the hospital’s food service team is creating a box of food and meals to send home with patients.
Dining services in the acute-care Menorah Medical Center in Overland Park, Kansas, has kept its staff busy operating a mini grocery market for staff, making grab-and-go sandwiches for sale in the café and even assisting nurses with basic tasks.
Through special event menus and leaving dining hall seating open if scattered, the campus meal service at the University of North Texas tries to make sure customers still have a positive meal experience.
Videos show sheltering-in-place college students how to make chicken Parmesan, street tacos and more, a virtual silver lining as the chef and his team miss their students.
Debra Ryan of Oakland Rehabilitation & Healthcare Center shares her story of keeping up with regulations and dealing with death during the COVID-19 pandemic.
