Locally Sourced: Q&A with Liberty Delight’s Shane & Lauren
Purchasing, Locally Sourced
Following up on our post from Tuesday about SAGE's partnership with Liberty Delight, we talk with livestock farmer Shane and his partner and marketing guru Lauren about their circuitous paths to the farm, their day-to-day life, and how they keep their animals happy. Shane, how did you come to the farm? I grew up on a small farm in Carroll County, MD. I was your typical kid growing up on the farm, and getting to play with the animals. I was...
Locally Sourced: Liberty Delight Farms
Purchasing, Locally Sourced
In honor of Liberty Delight’s 10th anniversary, we’re celebrating our partnership. We’re proud to offer their meats at several MD schools and the SAGE Home Office. Liberty Delight, a natural livestock farm in Reisterstown, MD, was founded by Shane Hughes in 2008, right at the start of the buy-local movement. It’s grown from one man to a 15-person staff, and from only beef to include rabbit, pork, chicken, turkey, and lamb. Surrounded by natural preserve, the 100-acre farm has six...
On Our Shelves: Bee Wilson’s Consider the Fork
Articles
Food writer Bee Wilson’s 2012 Consider the Fork: A History of How We Cook and Eat is a playful, fact-packed, and unabashedly scholarly narrative about the evolution of our culinary tools. Feminist by subject and presentation, the text is unafraid to find interest in the domestic and traditionally female task of preparing food. Wilson begins by reminding us that “every age has its technology.” Stone or sous vide, every new invention enables another, creating new problems to be overcome...
One-on-One with a SAGE Team Member: Kevin Borelli
SAGE Community, One-on-One
Kevin Borelli, Chef at The MacDuffie School in Granby, MA, has been in food service since 1979, and with SAGE since 1991. Here, Kevin talks about his long history in food service, his leadership strategy, and what keeps him happy in work and at home. How did you become interested in food service? I was originally interested in mechanics, so I went to a trade school. When I saw all the baked goods in the culinary arts program [at the...
From Our Kitchen: Lemon-Blueberry Layer Cake
From Our Kitchen
Go on a blueberry-picking excursion with the kids, then use your spoils in this beautifully tender, refreshing cake. The sweet blueberries temper the vibrant lemon zest, and the light, fluffy cream cheese frosting adds just the right amount of tang. Serves 10-12 Ingredients: Cake 1 cup unsalted butter, at room temperature 1¼ cups granulated sugar ½ cup packed dark brown sugar 4 large eggs, at room temperature 1 tablespoon pure vanilla extract 3 cups sifted all-purpose flour 1 tablespoon baking...
Locally Sourced: An Interview with Sarah Bernstein of Farm Fresh Rhode Island
Purchasing, Locally Sourced
Building on our last post about Farm Fresh Rhode Island, we’re interviewing Sarah Bernstein, Program Director for Food System Enterprise. Sarah’s background in education, sustainability, and local foods informs her work with Farm Fresh RI. So let’s start by asking the obvious—why is local sourcing important? There are so many reasons! Because less time has passed from harvest to customer, it’s fresher and it tastes really good. Its vitamins and minerals haven’t been depleted in the same way as something that’s been...
Locally Sourced: Farm Fresh Rhode Island
Purchasing, Locally Sourced
The mission of nonprofit food hub Farm Fresh Rhode Island is “To grow a local food system that values the environment, health, and quality of life of farmers and eaters.” The organization was founded in 2004 as part of a student project at Brown University, to increase access to local food in Rhode Island. One of the first outcomes of this project was the Local Food Guide, an extensive online database of local farmers and producers that’s open to...
Q&A with SAGE Cofounders Tina & Paco Rodriguez
One-on-One, Leadership
SAGE was founded on May 22, 1990. To celebrate SAGE’s birthday, we sat down with cofounders Tina and Paco Rodriguez to talk about changes in the food industry, their most memorable achievements, the characteristics that have made them successful, and balancing work with parenting four kids! How did you get into food service? Tina: My grandmother was a spectacular chef and baker, and my love of cooking and food started there. Paco: My dad was a chef, waiter, maître d’...
About Us
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.
