Loaves of Flavor

Kiernan, Willie
November 2010
FoodService Director;11/15/2010, Vol. 23 Issue 11, p48
Trade Publication
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.


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