More dark green vegetables on the menu in Ill. district

01/2/2013 | Herald News (Joliet, Ill.), The

Beth Thelo, foodservice director for an Illinois school district, says schools there have replaced fried foods with whole-grain products and added more dark green vegetables to the menu, including romaine lettuce, spinach leaves and broccoli. The district also has added oven-baked sweet potato tots, which have been popular, she said. Other foods, such as bok coy and chard, have been intentionally left off, Thelo says, because of budgetary reasons and because she expects students will reject them.

View Full Article in:

Herald News (Joliet, Ill.), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY