Foodservice
Top stories summarized by our editors
8/16/2018

The Boise School District is introducing salad bars in its high schools and is expanding lunch offerings to include options such as grab-and-go protein boxes and paninis. Food & Nutrition Services Supervisor Peggy Bodnar said the district tries to follow food trends but also must come up with nutritious meals students will eat.

Full Story:
Boise Weekly (Idaho)
8/16/2018

One Colorado school district is making sure students know how to choose well-balanced meals by working with the Healthy Hearts program. The district also cooks about 85% of its entrees from scratch and uses locally sourced produce, says registered dietitian Rebecca Robbins, the district's nutrition and menu specialist.

8/16/2018

A study across four continents, published in the journal Science Advances, showed that youths who lived near forest edges had 25% increased dietary diversity, compared with those who didn't live near forests. Researchers also found an at least 11% increased likelihood of vitamin A-rich food intake and 16% higher odds of iron-rich food consumption among those who lived near forests.

Full Story:
ABC News
8/16/2018

White House press secretary Sarah Sanders says the White House will "continue to try to diversify" its staff, although President Donald Trump has not appointed any blacks to one of his 48 senior assistant or deputy assistant roles. Omarosa Manigault Newman was the only black person to serve in a senior position in Trump's White House.

Full Story:
CNN
8/16/2018

Chefs in Asheville, N.C., are using local ingredients to put a Southern spin on a variety of global cuisines. Meherwan Irani, executive chef at Chai Pani, features dishes such as kale pakoras alongside traditional Indian street food, and chef Katie Button highlights local produce in a Spanish tapas menu at Curate.

Full Story:
Mic
More Summaries:
Katie Button
8/16/2018

Whole eggs simplify the process of making the Italian frozen dessert semifreddo, since it is best when airiness is combined with creaminess, writes Stella Parks. Warming eggs to around 165°F over a water bath helps ensure they are safe to eat and aerate more easily.

Full Story:
Serious Eats
More Summaries:
Stella Parks, Semifreddo
8/16/2018

Mentions of "superfood" have risen 20% on menus during the past year and more than 300% over the past four years, according to Datassential MenuTrends. Among these healthful ingredients garnering favor with chefs are chia, sumac and charcoal.

More Summaries:
chia
8/16/2018

Spain may be best known for its red wines, but its most well-established regions also produce a wide variety of high quality white wines, Michael Schachner writes. Albarino, which has a bright acidity that pairs well with seafood, represents some of the best Spanish white wines on US shelves, he writes.

More Summaries:
Michael Schachner, Albarino
8/16/2018

Sharing recipes for dishes and drinks with the public can build buzz for a bar or restaurant and offer a perk to loyal customers, according to Washington, D.C., chefs who have made their recipes public. "I think the basic business function [of publishing a recipe] is its resulting publicity, but I think a cool thing is that it further spurs the creative process by inspiring others to remix it," said Adam Bernbach, the beverage director of the cocktail bar 2 Birds 1 Stone.

Full Story:
Washington City Paper
More Summaries:
Adam Bernbach
8/16/2018

There were around 70 food halls across the US in 2015, and that number grew to 118 by the end of last year, according to a report from real estate firm Cushman and Wakefield. The variety and affordable prices make the concepts a draw for both consumers and investors, and new halls are under construction in cities including San Francisco, Philadelphia, Omaha, Neb., and Portland, Maine.

Full Story:
Eater
More Summaries:
Cushman