by Leslie Phillips, Chief Executive Officer | Sep 25, 2013
The process of manufacturing synthetic drugs emits more than 177 million pounds of untreated pollutants into air, water and soil resources each year. This fall allergy season, try some natural remedies! Honey, omega3, wasabi, saline … simple, yet effective!...
by Sherri Meyer, Corporate Dietitian | Sep 24, 2013
Food Rules… Eating what stands on 1 leg (mushrooms & plant foods) is better than eating what stands on 2 legs (fowl), which is better than what stands on 4 legs (cows, pigs & other mammals). – This proverb offers a good summary regarding the...
by Marketing | Sep 24, 2013
A FARM, SURFING AND A ‘KITCHEN-GRADE’ STOMACH AT GUILFORD By Eric Ginsburg As far as David Petree knows, Guilford College is one of the only colleges or universities — hell, one of the only institutions — that keeps nearly all food waste out of a...
by Denise Simmons, Corporate Executive Chef | Sep 18, 2013
I’m thinking everyone knows I’m (once again) on a quest to ‘lighten up’ and start treating my body with a bit more respect. While I do feel emotional eating is the biggest part of why many (most) struggle with weight, particularly the very overweight & obese, I...
by Sherri Meyer, Corporate Dietitian | Sep 17, 2013
I admit struggling with what to write about for this week’s blog; with a big birthday coming up (yikes) I have suddenly become more mindful of not only what I eat, but how much I move. I will be the first to admit this is not a glamorous topic to write about. Sadly,...
by Leslie Phillips, Chief Executive Officer | Sep 17, 2013
Chaos. Some people think every commercial kitchen (or restaurant operation) is chaotic. Even those that aren’t by insider standards. There are lots of people moving around – some carrying big knives and smokin’ hot things. There are noises...
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