Facts Over Fear: Research-based Considerations for Sourcing Fruits and Vegetables
Nutrition
Today we have more choices than ever when it comes to produce – not only can we choose among many types of fruits and vegetables, but also between produce that’s grown conventionally, organically, or locally. When deciding what to purchase, it’s important to make choices that align with personal values. It’s also important to consider the facts about the safety of all kinds of fruits and vegetables. With only 12% of adults and 40% of children regularly meeting daily fruit...
From Our Kitchen: Grilled Chicken with Spicy Peach Salsa
From Our Kitchen
Use your fresh peaches to top your grilled chicken with this fresh and fiery peach salsa — a perfect warm weather dish! Tip: Ripe, juicy peaches are best. If peaches need softening, place them in a paper bag for a few days. Ingredients: 2 medium peaches ¼ cup chopped red bell pepper ¼ cup chopped red onion ¼ cup chopped jalapeño pepper 1 tablespoon unsweetened orange juice 1 ½ teaspoons salt ¼ ounce minced fresh cilantro 2 pounds boneless, skinless...
One-on-One with Sous Chef/Lead Cook Donta Rogers
One-on-One
One-on-One with Donta Rogers, Sous Chef/Lead Cook at Our Lady of Assumption Catholic School, Atlanta, Georgia How did you get into the food business? I’ve always loved the kitchen. When I was younger, I did a lot of cooking with my mom. But my first job in the kitchen was dishwashing part-time when I was in college. I played basketball and I got a scholarship to Clark University, Georgia State, and UVA. I chose Clark. My first year there, I...
International Cuisine: Cambodia
Articles
Although food is prominent in Cambodians’ daily lives and culture, many Cambodians don’t know how to cook. After World War II, well-off Cambodian families hired servants to cook French dishes for them, so their children learned neither how to cook nor how traditional Cambodian food looked and tasted. The problem was exacerbated by the four years of war, famine, and genocide brought on by the Khmer Rouge in the late 1960s. Even today, the country has few successful restaurants, and...
From Our Chefs: Top 10 Favorite Ingredients to Use
Articles
Our Chefs have lots of tools in their toolboxes. But perhaps Chefs’ most underrecognized tools are the simple, wholesome ingredients they use every day. They take great care in choosing these ingredients—ensuring they’re fresh, local, and sourced responsibly. We asked our Chefs to weigh in on their favorite ingredients. Some were chosen because of their versatility, while others add flavor and bring magic to the dish. Looking for a list of good standbys for your pantry or refrigerator? This Top...
One-on-One with a SAGE Senior Software Engineer, John Noyes
Technology, SAGE Community, One-on-One
When it comes to doing things from scratch, SAGE walks the walk. To our guests in the dining halls, the term “from scratch” means fantastic food that’s made fresh daily by SAGE Chefs. But what they might not realize is that the tools that make these awesome meals happen every day are also made from scratch ꟷ by SAGE Software Engineers, like John Noyes. John and his team in the Technology Department develop and create virtually every behind-the-scenes process that...
From Our Dietitians: Fostering Balanced Nutrition Habits at Home
Nutrition
It’s common knowledge that nutrition is an important part of well-being. We’ve dedicated a lot of resources to this very topic and designed programs to provide nutritional guidance. Our dining halls are proof that young people can, and do, enjoy nutrient-dense meals at school. But, if you struggle with helping your child choose nutritious foods at home, here are some ways you can implement our strategies to develop a balanced nutritional practice with your family. Basic nutritional messaging helps promote...
Gardening 101 - Tips and Tricks for New Gardeners
Growing SAGE
Want to grow your own produce and herbs but need some advice? Rylan Snodgrass, Food Services Director at River Oaks Baptist School in Houston, started her first on-campus garden last spring, and has a few words of wisdom: Start with plants versus seeds. While seeds can yield some incredibly interesting plants, they take a very long time to sprout and a lot of care and attention. You can put plants in the ground right away and get some satisfaction quickly...
About Us
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.
