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SOCIAL MEDIA FEEDS
03/18/24

SAGE Manager Talks Being a Chef While Fighting Breast Cancer

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SAGE Food Service Director Jordan Liker has been a leader at St. Stephen’s & St. Agnes School (SSSAS) in Alexandria, Virginia, since 2017. She was diagnosed with breast cancer in 2020, right at the beginning of the COVID-19 pandemic. After undergoing surgery and returning to work, she said the transition back into service was challenging, but that she also found support in her SAGE team and the SSSAS community.  “Adapting is such a part of our jobs here and...

03/01/24

Honoring Women’s History Month

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March is Women’s History Month, which honors the accomplishments and contributions women have made in U.S. history. To celebrate Women’s History Month, we’re showcasing a few prominent female chefs who’ve made a significant impact in the culinary world. (Canada recognizes Women’s History Month in October — read about notable female chefs from Canada here!) Learn about the ways these women have helped shaped the culinary industry and check out a delicious recipe inspired by Cristeta Comerford, the first...

03/01/24

Celebrating Irish American Heritage Month

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Irish American Heritage Month, celebrated annually in March, commemorates the significant contributions of Irish immigrants and their descendants to the United States. The origins can be traced back to a resolution passed by Congress in 1991, which proclaimed March as Irish American Heritage Month to coincide with St. Patrick’s Day. This designation was made in recognition of the immense impact Irish immigrants have had on American history, culture, and traditions throughout history. According to the U.S. census, there are...

02/26/24

How We Protect Against Eating Disorders

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Eating Disorders Awareness Week (February 26-March 3) reminds us that although it isn’t easy to talk or think about eating disorders, it’s important. Eating disorders are complex and life-threatening mental illnesses that affect all ages, genders, races, nationalities, sexual orientations, and body shapes and sizes. They exist on a continuum with disordered eating, and symptoms range from extreme restriction to binge eating and distorted body image. The National Eating Disorders Association (NEDA) reports that 30 million Americans will struggle with...

01/31/24

All Foods Fit: Let’s Explore Food!

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Welcome back to our All Foods Fit series! As part of our All Foods Fit campaign and nutrition philosophy, we’re exploring a variety of components related to food: fuel, culture, exploration, togetherness, and enjoyment. All Foods Fit means there are no “good” or “bad” foods. We eat many different foods for many different reasons — to keep us nutritionally balanced, provide the opportunity to explore other cultures and flavors, and allow us to create long-lasting memories and enjoy the dining...

01/31/24

Celebrating Black History Month

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February is Black History Month, which honors the accomplishments, cultures, contributions, and history that the Black community has made in shaping the United States and Canada. To celebrate Black History Month, we’ve highlighted a few renowned Black chefs from the U.S. and Canada who’ve made a powerful impact in the culinary world, as well as included a recipe inspired by Zoe Adjonyoh. Michael W. Twitty, a food writer and culinary historian, centers his work around “culinary justice” — honoring...

01/17/24

12 Food Trends for 2024

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As we welcome the new year, SAGE’s Director of Menu Development Rob Coutu shares 12 food trends you may see throughout 2024. Comfort Food Fusion Comfort foods are getting an elevated, creative twist. Combining two types of mouthwatering comfort foods will be a hit in 2024. Think: cheeseburger quesadillas, pizza pot pie, carbonara ramen, and more! 2024 is Heating Up You’ll see heat being used in complex ways this year, including chile peppers in desserts, drinks, and even ice cream...

01/08/24

Fostering Community with Student-Submitted Recipes

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At SAGE, we embrace students of diverse cultural backgrounds and enjoy celebrating those cultures through food. Our Managers work with student groups to honor customs and traditions in the dining hall through authentic cuisine, and we encourage students and community members to submit their favorite recipes to be included in the menus. Kirby Jones, Senior Food Service Director at Principia School in St. Louis, knows the importance of including student-submitted recipes in his menus. He said there’s a large African...

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