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Foodservice
Top stories summarized by our editors
7/9/2020

School nutrition professionals across Virginia have been serving roughly 250,000 meals daily over the past four months as schools were closed because of the coronavirus pandemic, says Atif Qarni, the state's secretary of Education. That is about half of what schools serve each day when they are open, highlighting the effect that the loss of in-person learning has had on services students receive at school, including meals and health support, Qarni added.

7/9/2020

A Georgia school district will use a $100,000 grant from the USDA to expand its garden program and serve more locally produced food in meals. Onetha Bonaparte, school nutrition director for the Savannah-Chatham County Public School System, said the program also will be used to teach students important lessons about how to grow food.

7/9/2020

Hunger pangs not related to a medical condition can be caused by insufficient water intake or a mismatch between food consumption and activity levels, says registered dietitian nutritionist Stefani Sassos. Some other reasons for hunger pangs can include eating a diet with too little fiber or protein, or one with too much sugar or too many refined carbohydrates, emotional eating and a lack of sleep.

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Good Housekeeping
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Stefani Sassos
7/9/2020

Alana Kysar's "Aloha Kitchen" cookbook is a celebration of her native Hawaii and features some of her favorite dishes, including mochiko chicken and the staple of family gatherings, mac salad. "My mom makes the best mochiko chicken -- it's a sweet-rice-flour-battered fried chicken that is sweet-salty and crunchy, and when it's paired with onigiri and some namasu, I feel transported," she says.

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TASTE
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Alana Kysar
7/9/2020

Mayonnaise -- homemade or not -- can be the base to a range of summer sauces with the addition of tapenade, wasabi, capers, pesto or barbecue sauce. The key to great mayonnaise is to use pasteurized eggs and fresh lemon juice, James DeWan writes.

7/8/2020

Dunkin' will continue the plan it announced earlier this year to close about 450 units located in Speedway gas station stores, and the company expects all Speedway locations to close by the end of this year. "By exiting these sites, we are confident we will be better positioned to serve these trade areas with Dunkin's newest Next Generation restaurant design that offers a broader menu and modern experience," Dunkin' Brands spokeswoman Michelle King said.

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USA Today
7/8/2020

Warren County School District in Georgia is participating in the USDA Farmers to Families Program, offering free fresh produce each week to the community through August. School nutrition professionals, other district staff members and local residents volunteered to distribute 700 boxes of produce for the program launch last week when 476 cars lined up in a school parking lot.

7/8/2020

Gerald Passedat's desire to have three stars in the Michelin Guide was forged in childhood, having grown up in a "family of gourmands" in the hotel and catering business. In this interview, the chef of Le Petit Nice and Le Mole Passedat in the French port city of Marseille talks about his culinary education and how the Mediterranean influences his cooking.

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Forbes
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Gerald Passedat
7/8/2020

A classic cocktail is one that is memorable and easily recognized, appeals to a wide swath of people and transcends location beyond one specific bar, writes Kara Newman, based on an informal survey of leading bartenders. For example, she adds the Negroni can be ordered nearly anywhere in the world with reliable results, even though it was created in Italy.

7/8/2020

Figs are a great addition to a variety of recipes, from an omelet with brie to a pizza with ricotta and walnuts. Grilled fresh figs are a perfect complement to a summer salad, while dried figs are a nutritious base for baked snack bars.