Below is part 2 of our visit with Turlock Unified School District. Child Nutrition Director Scott Soiseth talks about lessons learned in promoting a fresh and healthy menu. And looks towards the future where schools will become the engine to bring better-for-you food to the broader market! Click here to watch part 1.
The Turlock Unified School District in California’s Central Valley takes full advantage of the abundance of fresh and local ingredients that go into its real.fresh school feeding program. But offering healthy meals is only part of the challenge, says Scott Soiseth, Turlock’s director of child nutrition. It takes a long-term commitment to educate students, teachers […]
The trend towards using fresh and local food products in restaurants, cafeterias and other food establishments often begs a secondary question. For the freshest flavor, should raw turkey be used? There are pros and cons to using raw versus pre-cooked turkey. Either will provide an amazing eating experience. But Chef Andrew explains in this Wing It! podcast […]
What food product company doesn’t claim they “partner” with their foodservice customers? We get it. Partnership claims are as common as Hollywood awards shows. Lots of drama. And not much reality. But partner collaboration is an important goal, as Chef Andrew Hunter explains in this Wing It! podcast. Here’s where being local, family-owned and accessible are […]
Coming up with a great concept, fabulous location and awesome food have become price of admission to succeed in the restaurant business. But what are some of the difference makers — large and small — that help make a restaurant go from good to great? Here are seven suggestions from some top restaurateurs in one quick easy-to-read […]
The holidays are always a bit crazier than usual for those of us in the food business. So, we hope you can take a quick break with this video to have a little fun… and remind ourselves what the holidays are all about. Happy holidays from the Foster Farms family to yours.
The annual Presidential Pardon of the Thanksgiving Turkey has become America’s traditional kickoff to the holiday season. In 2015, Foster Farms was given the honor of raising two special turkeys named Honest and Abe that would participate in the event. Selecting the First Turkey (Abe) and the Vice Turkey (Honest) involves a lot of primping. […]
One of the great benefits of my job is I get to experience many restaurant cuisines and concepts around the world. Through those visits, I find the most successful operators treat ordinary menu items — like a turkey sandwich or mac ‘n cheese — with the same amount of passion, creativity and care as any […]
Sure, California’s Monterey Bay is famous for fresh, locally sourced seafood and as a cultural center for music and theater. But Jack’s Restaurant and Peter B’s Brewpub in Monterey’s Portola Hotel and Spa are now putting a turkey sandwich on the map! Portola’s Executive Chef Jason Giles created an award-wining Roasted Turkey Mushroom Melt that […]
Using locally produced ingredients has been a hot trend in the restaurant industry for the past few years. But many operators are still not convinced that the benefits of “local” outweigh the perceived extra costs and logistical challenges. Of course, no one model fits all. Different restaurants have different needs to meet their customers’ desires, […]