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Alaska Seafood: Tradition & Transparency in Good Taste

From fisherman to supplier and chef to diner--we all have a role to play ensuring that sustainable seafood lands on our plate. In Alaska,...

Paella, a Spicy Dish for the Dog Days of Summer

By Daniel Pliska, CEC, AAC Prepared with rice, peppers, onions, tomatoes and saffron, Paella is meal for those who enjoy spicy flavorful food and originally...

Now Trending: Wisconsin Cheese Curds

10 Facts about the Squeaky Wisconsin Cheese Customers are Craving In Wisconsin, we all know one thing for certain: cheese curds are irresistible. Once you...

Gingerbread Cake: More Than Just a Dessert

By Stephanie L. Charns, CSCE Late autumn is such a beautiful time of year. From the toasty smell of a festive bonfire to the crunching...

Chefs and Trends: A Close Relationship

Chefs predict trends, embrace them, spread them or reject them. That’s a fact. “Chefs absolutely drive trends, they are very knowledgeable about what other...

Recipe: White Chocolate Bonbons With Aged Gruyere Ganache

Cheese takes center stage in so many beloved dishes, it’s easy to forget the subtle, playful, balancing qualities it can provide — whether injecting...

What your food is telling your customers

By Gilberto E. Geronimo, DSL, CFM Warrant Officer 1, U.S. Army, Food Service Technician Have you ever considered how many of our interactions center on...

The Wonderful World of Watermelon

To better understand the cutting, yield and shelf-life of watermelon, the National Watermelon Promotion Board (NWPB) conducted a cutting, yield and shelf-life study in...

American Lamb – from Shepherd to Chef

When you menu local lamb, you’re supporting the nation’s shepherds and their families. There are approximately 80,000 sheep farms and ranches in the United States,...
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