Foodservice
Top stories summarized by our editors
9/20/2017

A statewide farm-to-school program in Michigan has grown to include about 95,000 students in 29 counties since it launched 15 years ago. Now, officials say they are looking to expand a program that helps to fund the meals.

9/20/2017

Researchers say diets do not work because body weight is regulated by the brain, which reacts to weight loss by pushing the body back toward what it views as its "set point weight," even when that is not what the person wants. Author Sandra Aamodt says people may not even realize that when they are below their set point, they eat more to maintain the same hunger level, which is why it is possible to gain weight eating a healthy diet.

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NBC News
9/20/2017

Ripe gooseberries have a slight sourness that works well in jam or mixed berry pie, while unripe green berries have a more assertive tang.

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Cooking Light
9/20/2017

US Education Secretary Betsy DeVos said in an interview that there is an imbalance between how the federal government funds and regulates the education of students with special needs. DeVos did not elaborate on whether she will ask Congress for more funding or fewer regulations to solve the issue.

9/20/2017

Buffalo Wild Wings has seen better-than-expected same-store sales improvement after switching to a boneless chicken wing promotion at all 1,200 of its restaurants, the company said in a presentation this week. The chain ended its Half-Price Wing Tuesdays promotion this summer as the cost of traditional chicken wings soared.

9/20/2017

Officials in South Dakota say an on-campus food pantry at an elementary school has exceeded expectations since opening a year ago. The pantry averages about 100 families every two weeks.

9/20/2017

Thirty-eight schools in Idaho will share more than $100,000 in grants to support Fuel Up to Play 60. The program focuses on promoting healthy eating and exercise habits for students.

9/20/2017

Yotam Ottolenghi's newest cookbook is dedicated solely to desserts and the passion he and his co-author and product developer Helen Goh share for creating sweet treats. "Because I am a pastry chef myself, and a notoriously sweet-toothed being with an insatiable appetite for cakes, my bond with Helen was immediate and firm," writes Ottolenghi, who spent three years working on "Sweet" with Goh.

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Yotam Ottolenghi
9/20/2017

A pop-up collaboration between a Baltimore catering company and Ehrlich Pest Control will offer samples of dishes made with insects to raise awareness of insects as a protein source. Ehrlich started the "Pestaurant" pop-up series in 2014, and the Sept. 26 event in Baltimore will feature dishes including meal worm crab cakes and fried cricket crostini.

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The Baltimore Sun
9/20/2017

Salvatore Ferragamo is making Georgian-style amphorae wine called Petruna using sangiovese grapes. "Unlike French oak, amphorae doesn't give the wine notes of tobacco or spices, it focuses more on the fruit notes of the wine," said Ferragamo, who is the grandson of the fashion icon with the same name.

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Salvatore Ferragamo