Food Additives from A-Z: B
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Welcome back to our ongoing series about food additives! Our previous post gave you an overview of common additives starting with A. Now, we’re moving on to a few starting with B. Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) Commonly talked about together, BHA and BHT are both antioxidants used as food preservatives, primarily to keep oils in food from oxidizing and turning rancid. BHA is a white or yellow waxy solid with a faint aromatic scent, while BHT is...
Navigating Nutrition During Stressful Times
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Stress affects people in different ways, and everyone has different ways of coping with stress. It can be helpful to build your repertoire of stress-reducing strategies by including a variety of activities, such as meditation, movement, reading, exploring creative outlets, or even eating. When we’re stressed out, the last thing we need is to be worrying about food. Here are some tips to help navigate nutrition during tough times: Reframe stress eating. Familiar, comforting foods can bring feelings of peace...
Forming a Positive Relationship with Food
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Today’s world of constant media exposure bombards you with messaging about food, diets, and health. What you should or shouldn’t eat. The next diet fad you should follow. What you’re doing wrong for your health. These messages, and the actions people might take because of them, can lead to a negative relationship with food, poor body image, restrictive and/or binge eating, and other harmful habits. Helping community members form a positive relationship with food is at the cornerstone of the...
30 Years of Innovations: Defining the Standard
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As we celebrate the 30th anniversary of SAGE Dining Services®, we’re looking back at how our programs have evolved throughout the years. At SAGE, change is the only constant. We’re continually developing new and better ways to deliver exceptional dining experiences. Our co-founders, Tina and Paco Rodriguez, realized from SAGE’s beginning that food can have a transformative impact on students — they named the company for “Setting A Good Example®.” Tina and Paco made it their mission to...
International Cuisine: South Africa
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As a result of a long history of political and social upheaval, South Africa is a melting pot of many cultures. Traditional tribal foods come together with the European influence of England, France, Germany, Portugal, and the Netherlands for a uniquely flavorful cuisine. The Diet and Popular Dishes Traditional South African food draws on dishes created by the black majority before colonization, by European colonizers, and by the Indian and Malay slaves colonizers imported. It is hearty and richly spiced...
International Cuisine: Cambodia
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Although food is prominent in Cambodians’ daily lives and culture, many Cambodians don’t know how to cook. After World War II, well-off Cambodian families hired servants to cook French dishes for them, so their children learned neither how to cook nor how traditional Cambodian food looked and tasted. The problem was exacerbated by the four years of war, famine, and genocide brought on by the Khmer Rouge in the late 1960s. Even today, the country has few successful restaurants, and...
From Our Chefs: Top 10 Favorite Ingredients to Use
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Our Chefs have lots of tools in their toolboxes. But perhaps Chefs’ most underrecognized tools are the simple, wholesome ingredients they use every day. They take great care in choosing these ingredients—ensuring they’re fresh, local, and sourced responsibly. We asked our Chefs to weigh in on their favorite ingredients. Some were chosen because of their versatility, while others add flavor and bring magic to the dish. Looking for a list of good standbys for your pantry or refrigerator? This Top...
International Cuisine: Vietnam
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Vietnam is a largely coastal, mountainous country with many inland waterways, tropical lowlands, and heavily forested highlands. Once wreaked by the havoc of the Vietnam War, it’s now a popular destination for foodies and wanderlusters alike. The Diet and Popular Dishes Major Vietnamese protein sources are chicken, egg, pork, seafood, and tofu. The Vietnamese prefer to purchase their meat and poultry at wet markets, rather than supermarkets. The lowlands provide freshwater fish and shellfish, as well as eels, frogs, snails...
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At SAGE Dining Services®, our unparalleled expertise in nutrition, sustainability, and culinary trends produces exceptional dining experiences that delight the senses, inspire minds, and foster community.
