After months of delay, the USDA released its proposed rules governing the nutritional quality of so-called "competitive" foods and beverages offered on school campuses. Here's an overview of the rules' key provisions and my take on some of the big issues to watch.
Mark Barrett, the 37-year-old chef at Henry's Restaurant on the Upper West Side, has big ambitions for the $20,000 Hobart food mixer that sits, unused...
Big-name schools are overhauling their food services by buying local and organic ingredients, catering to vegetarians, composting waste, saving energy...