"Food Dude" goes on the Web
- Timothy Cipriano. // FoodService Director;8/15/2010, Vol. 23 Issue 8, p22
An interview with New Haven Public Schools in Connecticut executive director of food services Timothy Cipriano is presented, wherein he mentions the best and worst parts of his job as well as his greatest achievement.
- Fresh produce news. // Caterer & Hotelkeeper;11/21/2002, Vol. 191 Issue 4249, p68
Presents updates on farm produce supplies for the British food service industry, as of November 2002. Availability of Galia melons and pineapples; Details of pricing forecasts for Peruvian asparagus; Quality of sprouts in 2002.
- CROP UPDATE. Lawson, Stuart // Caterer & Hotelkeeper;4/18/2014, Vol. 203 Issue 4822, p41
The author provides information about the availability of certain crops and fresh ingredients in the British foodservice market including peppers from Spain, Morroco and across Europe, strawberries from Spain, and fine beans from Kenya.
- Taking the Lead. Schilling, Becky // FoodService Director;10/15/2010, Vol. 23 Issue 10, p60
The article features Timothy Cipriano, executive director of food services for the New Haven Public Schools in Connecticut, and the changes he made to the food service programs in the area. The first change he made was switching all bread products to whole grain. He also change the hot dogs...
- 'COUNTRY OF ORIGIN' NOTICES: No disclosure rules for f/s? // FoodService Director;07/15/2001, Vol. 14 Issue 7, p18
Reports on the exemption of foodservice operators in the United States from a proposed legislation that would require disclosure of country-of-origin information on all perishable agricultural products sold in the country. Provisions of the bill; Establishments excluded from the bill.
- NOTHING BEATS FRESH. Weaver, Susan // Organic Gardening (08973792);Jul88, Vol. 35 Issue 7, p24
Describes how Massachusetts and Vermont help chefs and restaurateurs in their respective states to purchase fresh products from local farm producers. Massachusetts agriculture department's organization of chefs' tours of farms in the state; Annual colloquiums used by individuals in Vermont to...
- State Promotes Local Foods. Williams, Mina // SN: Supermarket News;6/12/2006, Vol. 54 Issue 24, p60
The article deals with the promotion of locally-produced food in Olympia, Washington state. Several hundred retailers are promoting state-produced products across all departments, using simplified point-of-purchase materials and a more flexible program with deeper reach than previous efforts.
- Strategy clinic. Trevor-Roper, Charles // Caterer & Hotelkeeper;6/7/2007, Vol. 197 Issue 4479, p43
The article presents tips on establishing a quick-service restaurant in Great Britain. According to the author, it would be easy to set up a restaurant using quality ready-prepared foods. Farmers and small producers add value to their products by processing them further and marketing themselves...
- Fresh from farm gate to plate. Fortune, Chris; Clarke, John // Grill & Foodservice;Spring2010, Vol. 8 Issue 3, p59
The article discusses the significance of farmers' markets to the foodservice sector in New Zealand. It states that there are more than 50 independently owned and operated farmers markets in the country. It asserts that farmers' markets have influenced those in foodservice in terms of the taste...