Finding vegetable innovation in an unlikely place: the American college cafeteria
Eating / Food and Cooking / Food trends

Finding vegetable innovation in an unlikely place: the American college cafeteria

By John Lehndorff (This feature originally appeared as a cover story in Produce Business magazine). If you pay attention to what’s cooking on America’s college campuses you can catch a glimpse of the future of fresh produce. The same cafeterias that horrified earlier collegiate generations with meatloaf and plops of instant mashers, gravy, frozen green … Continue reading

Dining and Restaurants / Eating / Food and Cooking

Homer’s grill tips; Top Chef winner hits street; 2,500-calorie pasta; grocery store restaurants growing

Homer Simpson’s grilling tips reported by Parade Magazine: – “I find that a half pound of meat really wakes up a veggie burger.” – “Grill up some vegetables for the vegetarians in your life, like my daughter, Lisa. It’s easy. But remember, no matter how you do it, veggies taste bad.” Reported by dailycamera.com: Season … Continue reading

Dining and Restaurants / Eating / Food and Cooking

FOOD TRENDS: Lardo love; Too much food info? New cruciferous: broccoli spigarello

“Every day that you don’t have (lardo) in your life is a dark swamp of ignorance.” – Anthony Bourdain Reported by the Associated Press: Welcome to the era of the menu as a spreadsheet. More restaurants, either by mandate or by choice, are bombarding diners with calorie counts and other information. The disclosures on menus, … Continue reading