Comfort's New Converts

Weisberg, Karen
February 2008
FoodService Director;2/15/2008, Vol. 21 Issue 2, p37
Trade Publication
The article focuses on the food service at Kansas State University in Manhattan, Kansas, which included ld-time comfort foods. According to Mary Molt, assistant director of dining services at the university, comfort foods have been substantial to the school's food service program. She cited growing student appreciation for authentic ethnic dishes, especially Mexican and Latin American, and a broader variety of seafood entrées than in the past.


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