by Marketing | Apr 9, 2013
“Fast growth is not our goal; we are thoughtful about where and when we add business so we can assure our people resources are able deliver… We like to say we’re big enough to compete, but small enough to assure hands-on...
by Marketing | Apr 8, 2013
“Here at Guilford College and for Meriwether Godsey as a company, sustainability is literally at the forefront of everything that we do, think about, plan and design when it relates to food service” – Eric Pearce (Executive Chef) Read...
by Leslie Phillips, Chief Executive Officer | Apr 5, 2013
April. The month that includes…opening day for baseball…the final four and National Champs…maybe a fresh, local strawberry…AND…Earth Day. Yes! Earth Day (always April 22) began in 1970 when Gaylord Nelson, a senator from Wisconsin, wanted...
by Sherri Meyer, Corporate Dietitian | Apr 1, 2013
Serves 10 4t – oliveoil 1c – shallots,minced 2t – garlic,fresh minced 8c – petite peas, fresh/shelledor frozen thawed 51⁄2c – chicken or vegetable broth 1⁄3c – fresh mint chiffonade 1t -salt 1⁄2t – pepper Heat oil in large pot...
by Sherri Meyer, Corporate Dietitian | Apr 1, 2013
Farmed salmon err on the side of caution & don’t eat more than once a month. Arsenic in rice eat no more than 1 ½2 c cooked rice a week-sub other grains such as quinoa, millet, wheat berries, spelt, etc. Nonstick cookware fumes breakdown only occurs when...
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