SN Magazine: The Second Annual Food Issue
Let’s talk about food for second or two. Yes, we know—considering we’re all professionals working in the school nutrition field,…
#Want #Need #Delicious
Everyone’s got a crystal ball, right? Since late December, a wide range of food organizations have consulted their respective divination…
Anticipation, Indeed!
The iconic Heinz Ketchup bottle may be getting a modern makeover—not of its design but of its packaging material! The…
Ingredients for Health: Oranges
Varieties in this branch of the citrus family tend to be considered interchangeable, but there are significant differences. The two…
Start From Scratch
The Chef Ann Foundation has launched a new fellowship program aimed at promoting scratch-prepared meals in K-12 schools. Labor shortages,…
Building Inclusive Menus: Start with Religious Dietary Rules
As a school nutrition professional, you regularly accommodate different types of dietary restrictions in the meals you prepare. Most of…
Scents & Sensibilities
New Mexico may become the first state to have an official aroma. But forget the floral notes of desert flowers…
The Fascination with Fermentation
Pickles. Sourdough. Yogurt. Salami (go ahead and look it up). Sour Cream. These foods are all unique in terms of…
Tasty Travels Ahead
Thinking about a foodie-centric vacation this year? Users of TripAdvisor have identified the best food destinations in the U.S. and around…