Foodservice
Top stories summarized by our editors
2/21/2018

Fewer students are eating school meals under federal nutrition mandates, school nutrition professionals in a Missouri district say -- resulting in a $100,000 decline in revenue. Now, district leaders plan to opt out of the federal school nutrition program to secure more flexibility in menu planning.

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KSDK-TV (St. Louis)
2/21/2018

Rhum Agricole usually is made straight from pressed cane sugar, while rum can come from molasses or other processed sugars. Brazil's cachaca also comes straight from sugarcane juice, but the liquid goes through a fermentation process before distilling, writes Tara Nurin.

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VinePair
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rhum agricole, Cachaca
2/21/2018

Wine expertise is a genuine skill, but it can be shared with those who are new to the world of wine, Matt Kramer writes. To help others build knowledge, start with a sweet wine such as moscato, and encourage them to seek out new flavors as they keep sipping, he writes.

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Wine Spectator
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Matt Kramer
2/21/2018

Arugula leaves can give a cocktail some zip when muddled in a recipe such as the Gin Rocket, Maggie Hoffman writes. Other grocery staples such as Greek yogurt and dates have great cocktail uses as well, she writes.

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Maggie Hoffman
2/21/2018

Chef Cortney Burns wanted to plan the menu for her forthcoming Massachusetts restaurant around feel-good dishes, which for the "Bar Tartine" author means fermented foods. From seed crackers made with live-culture brine to short ribs with fermented pepper harissa, fermented ingredients are key to Burns' cooking style.

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Saveur online
2/21/2018

High-profile chefs including Alon Shaya, Chloe Coscarelli and David Burke have lost rights to their names after parting with business partners. Chefs can avoid the same fate by not putting their names on restaurants or making sure that operating agreements and other partnership documents give them a controlling interest, legal experts say.

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Eater
2/21/2018

Chef Tracy Chang uses roasty, naturally sweet Japanese hojicha tea for a variety of food and drinks at Pagu in Boston. A syrup made from the tea works well in baked goods and meat marinades, and the leaves can be used to add smoke flavor to everything from cocktails to whipped cream.

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Tasting Table
2/21/2018

Managing stress is all about developing resiliency, not using the latest productivity app, write Ama Marston and Stephanie Marston. It's important to adjust your perception of stress and to recognize that some things are under your control and others are not, they write.

2/20/2018

Red Lobster has launched a campaign to give consumers more information about the source of the seafood it serves, one of a growing number of restaurant chains and food retailers working to demonstrate the authenticity of their food supply chains. The company has completed a supply chain review, and all of its seafood is now responsibly sourced and sustainable, Chief Executive Officer Kim Lopdrup said.

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Red Lobster
2/20/2018

Half of women who work in science, technology, engineering and math say they have experienced discrimination, including being paid less than men and being treated as if they are inept, according to a Pew Research Center study. Women who face the most discrimination include those with postgraduate degrees and those working in male-majority settings, the study finds.

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Pew Research Center