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...
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...
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,...
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...
These days, it seems that everyone has special dietary needs. From gluten and lactose allergies to eating more “cleanly,” diners are demanding that dishes...
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...
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...
