LISTEN WITH FM On Demand with Tara Fitzpatrick is your back-of-the-house pass to insightful, thought-provoking and fun conversations with onsite foodservice’s leaders, top chefs and dietitians, industry icons, marketing mavens, up-and-comers, experts, and fascinating friends from all the segments FM covers.
Bowling Green University’s Office of Sustainability joins forces with BGSU Dining by Chartwells for big steps in sustainability. Marketing Director Jon Zachrich takes us behind the scenes of how the compost (and corresponding marketing copy) is made. The dirt on making composting cool from BGSU marketing guru An expert from the American Speech-Language-Hearing Association (ASHA) helps deconstruct picky eating, feeding and swallowing disorders and more, as we look at new findings and actual help beyond “try it, you’ll like it.” How can you best help the picky eaters in your life?
From volunteering with Project Rooted to making college students feel at home, this culinarian has a lot going on. Midwestern roots with U of Dubuque’s Director Andy Mettert
Chef and GM Michael Cleary has taken a deep dive into fermentation at St. John’s College in Annapolis, experimenting with housemade hot sauce, pickled mushrooms from the Noma cookbook and plenty of student engagement with a blog and the new Kimchi Club. The podcast gets pickled with Bon Appetite & fermentation at St. John’s College A frequent visitor to the U.S. via events like Menus of Change and NACUFS conferences, Head of Bars and Dining at the University of Reading Matt Tebbit shares his impressions on college dining here vs. there and reflects on the passing of Her Majesty Queen Elizabeth II and the country’s mourning period, which coincides with the start of the school year. College dining fit for a king in the UK
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