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Contents
President/Publisher
Murry H . Greenwald
1928-2012
APRIL 2017 VOL. 39, NO. 3
CeO
Helen Scheller FEATURES
helen@ebmpubs .com
DESIGN AND EQUIPMENT
COO
Fred Schaen A Slam Dunk Facility at KU . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
fred@ebmpubs .com
• BREAKFAST
Managing editOr UConn Rethinks Breakfast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Gregg Wallis
greggw@ebmpubs4 .com NATURAL FOODS
• Dominican University Joins Slow Bean Movement . . . . . . . . . . . . . . . . . . . . . . .14
sales CULINARY TRENDS
Helen Scheller
helen@ebmpubs .com Bob Jones University Finds Success with Tacos and Crepes . . . . . . . . . . . . . . .16
•
PrOduCtiOn direCtOr SPECIAL DIETARY NEEDS
Janet Patterson UAlbany Relocates and Upgrades Kosher Kitchen . . . . . . . . . . . . . . . . . . . . . . .17
janet@productionebm .com A Natural Progression to Gluten-Free . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Liberty Increases Gluten-Free Choices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
art direCtOr REGIONAL FAVORITES
Gregory S . Parisi
greg@productionebm .com Authentic Food for the Ragin’ Cajuns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
DEPARTMENTS
assOCiate art direCtOr
Paul C . Giachetti
paul@productionebm .com Around the Campus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
• Compliments to the Chef . . . . . . . . . . . . . . . . . . . . . . .10
The Back Page . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
CirCulatiOn
Ernesto Velasquez
ernesto@ebmpubs .com
•
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