TITLE

Loaves of Flavor

AUTHOR(S)
Kiernan, Willie
PUB. DATE
November 2010
SOURCE
FoodService Director;11/15/2010, Vol. 23 Issue 11, p48
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article focuses on the increasing popularity of whole grain breads at school cafeterias in the U.S. According to Nathan Mileski, corporate executive chef at the Northern Michigan University in Marquette, as children become more interested in healthy eating, they are choosing ciabattas, swirl breads and whole-grain breads with whole seeds over traditional sliced white bread. Leo Lesh, executive director of the food-service program for Denver Public Schools in Colorado, has explained one reason why food-service operators bake their own bread.
ACCESSION #
55198071

 

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