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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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