National Eating Disorders Awareness Week
Nutrition, Eating Disorders
Next week is National Eating Disorders Awareness Week. This year's theme is It’s Time to Talk About It; to shine the spotlight on eating disorders and put life-saving resources into the hands of those in need. According to the National Eating Disorders Association, over 30 million Americans will struggle with an eating disorder—and many begin that struggle young. Children as young as seven have been diagnosed with eating disorders. While genetic predisposition is a factor in the development of eating disorders...
Locally Sourced: The Farmer’s Cow
Locally Sourced
Many of us remember drinking milk from those little paper cartons at school. The benefits are undeniable: bone-building calcium, muscle-building protein, energy-giving carbohydrates, and satiating fat, all in one delicious package. That’s why milk—both hormone- and antibiotic-free—is a beverage staple at many of our SAGE venues. One of SAGE’s vendors providing this healthy drink is The Farmer’s Cow, a six-farm dairy cooperative in Connecticut that provides milk and other dairy products to six of our schools in CT. Here’s what...
From Our Kitchen: Chocolate Pots de Creme
From Our Kitchen
If your Valentine is a chocolate-lover, this may be the perfect ending to your Valentine's Day meal. A Pot de Creme is a light French dessert custard, usually looser than other custards, flans, or cremes caramel. The recipe dates back to the 17th century, and the name means "pot of custard" or "pot of cream," which refers to the porcelain cups in which the dessert is served. Yields: 8 Servings Ingredients: 5 ounces high-quality semisweet chocolate, chopped 2 cups whipping cream 1/2 cup...
The Problem with Processed Food
Nutrition
“Clean eating,” or opting for natural and unprocessed foods in lieu of factory-packed and processed alternatives, has been a hot topic for years. At SAGE, we prefer to emphasize scratch cooking—using whole, fresh, local ingredients as often as your time and budget allow. When you read about all of the benefits of using real foods, and just how delicious they really are, you'll understand why it's our SAGE Standard, and perhaps make it yours too. When we talk about...
One-on-One with a SAGE FSD: Rylan Jeffries
SAGE Community, One-on-One
Meet Rylan Jeffries, a former junior softball Olympian and the beloved Food Service Director of River Oaks Baptist School in Houston. How did you get into cooking? My husband—who’s also a SAGE Food Service Director, incidentally—is the reason I got into cooking. I was 21 at the time, and when he came over to my apartment, there was really no food in the house. Somehow he managed to put together this crazy casserole with chicken, cheese, olives, and cornichons. If...
An Abundance of Plant-Based Options for Vegans and Vegetarians
Vegitas, SAGE Standards
We don’t have to tell you that vegan and vegetarian lifestyles are continuing to gain momentum. Whether a community member has chosen to forgo animal products for environmental, ethical, health-related, or religious reasons, SAGE makes it easy to choose a delicious, balanced meal. SAGE Standard: “We offer substantial vegetarian and vegan options.” What We Do We include at least one vegetarian option daily at The Main Ingredient®. We provide at least two vegetables daily: one fresh, and one steamed...
A Commitment to Sustainability
Sustainability, Gardens, From Here. From Near., Locally Sourced
At SAGE Dining Services®, our commitment to sustainability is visible in our efforts to use safe, local, and organic products whenever possible; to minimize waste; and to educate others about sustainable practices. We create custom menus for each venue to showcase the products and flavors of each community, which often requires local sourcing and local skill. We develop partnerships with local suppliers to increase the use of seasonal products, support sustainable local farming initiatives, and reduce fossil fuel emissions. In...
From Our Kitchen: Gyudon (Japanese Beef Rice Bowl)
From Our Kitchen
This authentic Asian recipe, literally meaning "stewed beef over rice," is easier than you think. So when a takeout craving hits, don’t be afraid to make this instead! You’ll find yourself coming back to it time and again! This recipe for Gyudon has been added to our Pacific Thyme station recently, and it’s been very well-received at several of our schools! Yields: 8 servings Ingredients: 2 cups dashi (recipe below) ¾ cup shoyu (Japanese-style soy sauce) 1/3 cup sake (optional)...
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.
