A pickle craze is sweeping the nation, with dill pickle toppings and seasonings in such high demand that they’re appearing on popcorn, chewing gum, seeds and nuts.
Researchers Charlene Van Buiten and Jeffrey Miller propose a palatable balance between jargon-filled scientific literature and trendy marketing ploys in their new book, Superfoods: Cultural and Scientific Perspectives.
Tessa Maras, a hospitality management outstanding graduate, cooked up an incredible college career.
After a national search, the CSU Department of Food Science and Human Nutrition has tapped one of its own as the next leader. Associate Professor Chris Gentile has been named the new department head, taking over on July 1.
Following in the Aspen Grille's footsteps, Gifford Catering promises to bridge the gap between classroom learning and real-world experience.
The Aspen Grille, a student-run restaurant located in the Lory Student Center, opens Thursday, February 10, for the spring semester.