Delis Battle Sodium

Holaday, Susan
August 2009
FoodService Director;8/15/2009, Vol. 22 Issue 8, p52
Trade Publication
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.


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