On Our Shelves: Mark Kurlansky’s Salt
Articles
Mark Kurlansky’s 2002 Salt gives a remarkable overview of the history of salt—and salt’s impact on the rest of history. His survey is incredibly broad in scope, addressing East and West, Old World and New alike. Ancient History Kurlansky opens Salt by describing how, in ancient times, salt was associated with magic and fertility. It was a Hebrew symbol of the covenant with God, the sign of a sealed bargain; it was thought to deter evil spirits, and it was...
From Our Kitchen: Frozen Fruit Pops
From Our Kitchen
Beat the summer heat with these refreshing, easy-to-make frozen treats. No molds? No problem! Use small snack bags or paper cups and popsicle sticks or straws! Creamy-Berry Frozen Pops Ingredients: 1 pound strawberries and blueberries 2 cups plain yogurt (regular or Greek) 6 tablespoons honey, divided 1 tablespoon lemon juice ½ teaspoon vanilla extract Preparation: Step 1: Blend together yogurt, honey, lemon juice, and vanilla extract in a medium bowl. Add more honey or vanilla extract if desired. Step...
From Our Dietitians: All Things Natural, Organic, and GMO-Free
Nutrition
The consumer demand to know what’s in food has become a movement in Congress known as the Genetically Engineered Food Right-to-Know Act, or Just Label It. Food can be marketed and labeled in many different ways, so we’ve broken down a few increasingly popular terms: natural, organic, and GMO-free. From regulatory definitions to label requirements, do you know the facts? Natural The term “natural” has no regulatory definition and no label requirements. The FDA is currently seeking comment from food...
International Cuisine: Lebanon
Articles
Join us as we continue to explore the traditional diet and popular dishes, kitchen equipment, and eating practices of other countries! This week, we visit Lebanon, a predominately urban Muslim country in the Middle East. The Diet and Popular Dishes: The Lebanese diet is heavy on produce, like tomatoes, eggplant, zucchini, potatoes, spinach, chard, olives, citrus, grapes, apples, grape leaves, and chickpeas. They pair their fruits, veggies, and legumes with wheat, freekeh (toasted green wheat), and rice, as well as...
On Our Shelves: Kitchen Literacy
Articles
In Kitchen Literacy (2008), independent scholar Ann Vileisis examines “how we lost knowledge of where food comes from and why we need to get it back.” Through overarching historical narratives and attentive close-readings of primary sources like diaries, cookbooks, and advertisements, Vileisis addresses the scientific, political, and personal impact of America’s parabolic trajectory back to the land. The narrative begins in 1998, when Vileisis wonders where the food she’s getting at the store is really coming from—what’s its story...
Leadership Lessons from the Kitchen
From Our Chefs
If you’ve been out of school for a while, you might be astonished by the fast pace and high volume of lunch service. SAGE Teams can serve up to 1,000 students, faculty, and staff in only a few hours, and many students have as little as 30 minutes to get to the dining hall, select their meal and seating, clean up, and get back to class. This makes for a stressful environment back in the kitchen—so we wondered, how...
From Our Dietitians: Grass-Fed Dairy
Nutrition
Is it just us, or does it seem like there are new options every time you go to the store? Take milk, for example. There’s organic, soy, rice, and grass-fed milk—the last of which can cost two-and-a-half times more than regular milk! Is it worth the price? We’ve done the research for you so you can make an informed decision for your household. Label Meaning There isn’t a government-regulated claim for the term “grass-fed.” However, the American Grassfed Association...
Locally Sourced: Q&A with Liberty Delight’s Shane & Lauren
Purchasing, Locally Sourced
Following up on our post from Tuesday about SAGE's partnership with Liberty Delight, we talk with livestock farmer Shane and his partner and marketing guru Lauren about their circuitous paths to the farm, their day-to-day life, and how they keep their animals happy. Shane, how did you come to the farm? I grew up on a small farm in Carroll County, MD. I was your typical kid growing up on the farm, and getting to play with the animals. I was...
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.
