The Great Pumpkin Season
Nutrition, From Our KitchenFresh pumpkins are in season during the fall and winter months, prompting restaurants and shops to serve dishes featuring this colorful squash. At home, pumpkins are great roasted, made into soups or, for the smaller pumpkins, filled with rice or bread stuffing and baked. Visit Local Harvest's website and use the search field to locate a nearby farm that sells pumpkins. Remember, certain varieties of pumpkins are preferred for baking vs. carving. Ask the farmer before you buy. Too much...
Food Day 2011
Nutrition, Sustainability, From Our KitchenThe first ever Food Day will take place on Monday, Oct. 24. Sponsored by the Center for Science in the Public Interest, Food Day is a nationwide grassroots effort to encourage people to push Congress for healthy and affordable food produced in a sustainable and humane way. Whether through lobbying, participating in a community event or making a personal change, Food Day hopes to inspire people to transform the American diet. Though many of the goals for Food Day concentrate...
'Fat Talk Free' Week
From Our Kitchen"Fat Talk Free" Week is an idea started by the Delta Delta Delta (Tri Delta) sorority in an effort to end comments directed toward physical appearance. "Fat talk" is defined by the sorority as “all of the statements made in everyday conversation that reinforce the thin-ideal standard of female beauty and contribute to women's dissatisfaction with their bodies.” They note that "fat talk" also includes positive comments on body image. Tri Delta is a sorority that was established with...
Explore Meatless Meals During Vegetarian Awareness Month
Nutrition, Sustainability, From Our KitchenVegetarian diets have become mainstream over the last decade, with more people looking to improve their health or help the environment. Former President Bill Clinton's choice of a vegetarian diet even made the news! There are vegetarian recipes in magazines, veggie dishes in restaurants and even a dating website for vegetarian singles. So while the benefits of a vegetarian diet are obvious, what if you can't completely give up meat? October is Vegetarian Awareness Month, making it a great time...
Slow Cooking for Nutritious Meals
Nutrition, From Our KitchenIf you mention preparing a meal with a slow cooker, many people imagine a mushy beef stew or chicken left to simmer all day in a cream soup and cheese mixture. But the face of slow-cooked meals is changing due to a recent resurgence in popularity and a desire for easy, healthy, homemade meals. Dinner is an important time for families to reconnect in this busy, fast-paced day and age. Research from the Dairy Council of California has shown that...
Teaching Science in the School Kitchen
Nutrition, From Our KitchenJeanette Thompson, a science teacher at The Dunham School in Baton Rouge, LA, was teaching her students about chemical reactions and thought there would be no better way to explain than to offer them a hands-on experience with these reactions. So she set aside the textbooks for the day and sought out SAGE's help. At The Dunham School, we have been baking fresh bread to accompany the house-roasted meats offered on the Classic Cuts Deli® bar, and Thompson wanted her...
Purslane: The New 'It' Green
Nutrition, From Our Kitchen, GardensRecently, while buying greens at the farmers' market, I was encouraged to try purslane, which was entirely new to me. The vendor tossed some in with the spinach and mesclun in the bag. As part of a salad, it was an interesting element. The taste was slightly lemony and astringent, though not at all bitter. Then a friend mentioned that Dr. Oz has been touting the health benefits of purslane, and I saw folks talking about it on Twitter...
Improvised Summer Dinner
Nutrition, From Our KitchenRecently, I invited a friend for dinner, but with the temperature in the mid-90s, cooking was not an enticing prospect. What could I throw together that would be tasty, seasonal and simple, with little or no cooking required? At the farmers market that morning, I was enticed by the sweet corn and vivid red tomatoes. (The heirloom tomatoes growing in my backyard are getting there, but are not quite ready to eat yet.) The plump, glossy blackberries and fragrant...
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At SAGE Dining Services®, our unparalleled expertise in nutrition, sustainability, and culinary trends produces exceptional dining experiences that delight the senses, inspire minds, and foster community.
