TITLE

Delis Battle Sodium

AUTHOR(S)
Holaday, Susan
PUB. DATE
August 2009
SOURCE
FoodService Director;8/15/2009, Vol. 22 Issue 8, p52
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article focuses on the introduction of healthy delis in the U.S. At Bayonne Medical Center, a lot of deli items are very low in fat, such as roast beef, turkey, chicken and even ham. Unidine Culinary Services Director Paul Booras meets demand for grab-and-go items from customers with pre-pressed, ready-to-go panini sandwiches. At Penn State University, executive chef Mark Kowalski does toasted subs and wraps made to order and even makes his own sub rolls.
ACCESSION #
43932304

 

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