FoodService Director FoodService Director held its first Big Ten Conference Chefs’ Summit on the campus of Indiana University in Bloomington. Over the course of the three-day event, 12 chefs from across the Big Ten Conference came together to network and cook. October 10, 2019
4 takeaways from a recent gathering of chefs Read More »
Indiana Daily Student Chefs from all 14 Big Ten universities gathered this past week at IU to meet with companies, cook together and talk about the future of the industry. The Big Ten Conference Chefs’ Summit keynote speaker set an ambitious goal: She wants 50% of menu offerings in the next five years to be
First Big Ten Chefs’ Summit at IU gathers, talks new plant-based movement Read More »
FoodService Director Karla Dumas from the Humane Society of the United States, shares what’s driving the rise in demand for plant-based menu options. October 9, 2019
Making the most of plant-based menus Read More »
The Heald Times For chefs, collaboration starts in the kitchen. That knowledge has led to the Chefs’ Summit at Indiana University. Twelve of the 14 Big Ten universities had a chef participating in the three-day summit. October 5, 2019
Cooking up a conference: Chefs’ Summit at IU Read More »
Radio Latino INC September 16, 2019
Comida #VEGANA a la Mexicana Read More »
Portland Press Herald The cafeteria heard student complaints about the lack of options – and took a big step forward. Students on several Maine campuses can expect to find new vegan options in their dining halls. September 1, 2019
At USM’s renovated Brooks Dining Hall, vegans will eat better Read More »
LRM Online The Valley Economic Alliance celebrated the most important persons of the San Fernando Valley last night in a glitzy event called The Valley of the Stars Gala and Awards. Dinner was provided as a plant-based menu by world famous chef Eddie Garza. August 24, 2019
The Valley of the Stars Red Carpet Event Read More »
The Whole Health Cure Rebecca Portman is a Food and Nutrition Specialist with Forward Food, a Program of The Humane Society of the United States, and partners with institutions looking to increase more plant-strong menu options into their programs. Many K-12 schools, universities, hospitals, the military, detention centers, and the like, have a great interest
“Plant-Strong Menu Options” with Rebecca Portman Read More »
Llero Chef Eddie Garza discusses the health benefits of plant-based foods. July 25, 2019
Chef Eddie Garza Talks About How Being Vegan Saved His Life Read More »
People What does being vegan entail? The Mexican author of the book *¡Salud! Vegan Mexican Cookbook* shares all the details. July 25, 2019
