Platform for Diversity

Lang, Joan
May 2007
FoodService Director;5/15/2007, Vol. 20 Issue 5, p68
Trade Publication
The article focuses on the Mediterranean dining program at Stanford University in California. Rafi Taherian of Stanford Dining and its staff have worked hard to make sure that this diversity is reflected in the food offerings, to put cooking in its cultural context. The university has three dedicated Eastern Mediterranean platforms: Cypress, Red Saffron and Olives.


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