Life Sciences Commons^™

Dora Rivas Oral History, Dora Rivas

Oral History Project (all interviews)

Dora Rivas has dedicated more than thirty-five years of service to child nutrition and related programs. A Texas native, she grew up in the small town of Los Fresnos and attended collage at Texas A & I University (now Texas A & M) where she received a degree in nutrition and dietetics. She first entered the field of school nutrition in 1977 as a school dietitian and eventually promoted to Assistant School Director and then School Director in Brownsville, Texas. In 2005, she moved to Dallas, Texas to work as the Executive Director in the Dallas Independent School District until …

Rodney Taylor, Rodney Taylor, Institute Of Child Nutrition

Oral History Project (all interviews)

Rodney Taylor is the Director of Food and Nutrition Services for Fairfax County, Virginia, Public Schools. He was formerly Director of Nutrition Services for the Riverside Unified School District in Riverside, California. He holds a B.S. degree in Public Administration from California State University. A noted pioneer and expert in farm-to-school salad bars, Rodney is known for establishing the “Farmers Market Salad Bar” program in 1997 while working as Director of Food and Nutrition Services in the Santa Monica-Malibu Unified School District. Rodney served on the California State Board of Food and Agriculture, the University of California President’s Advisory Commission …

Jamal Hazzan, Jamal Hazzan, Institute Of Child Nutrition

Oral History Project (all interviews)

Jamal Hazzan is a retired school nutrition program administrator with a strong track record in effectively managing stakeholders, revenue, and profit growth in multiple school districts. He has successfully led and participated on strategic planning committees. Many schools under his direction are recipients of HealthierUS School Challenge awards. Jamal holds a bachelor’s degree in Economics from State University of New York at Buffalo and an MBA from Sam Houston State University. He is a member of the Texas Association for School Nutrition, and his program has been recognized by the association as a “Program of Excellence.” He has held office, …

Debby Webster, Debby Webster, Institute Of Child Nutrition

Oral History Project (all interviews)

Debby Webster is currently the Nutrition Services Director for Rainier School Districts in Rainier, OR. She holds a bachelor’s degree in Food Science and Nutrition from Central Washington University, and has had a passion to feed students her whole career. Debby has worked in all sizes of districts from large to small, and had the pleasure of working as a consultant for the state agency doing nutrition analysis for SMI reviews. Debby is a member of the Oregon USDA Foods and Procurement Advisory committee and is active in several professional organizations. She has been training School Nutrition Professionals for over …

Highlands (Matthew E.) Records, 1800s?-2003, Special Collections, Raymond H. Fogler Library, University Of Maine

Finding Aids

Matthew Edward Highlands was a pioneer in the food processing industry. He was born on June 19, 1905 in Huntington, Indiana, but would relocate to Maine and attend school in Berwick, Maine. Highlands attended the University of Maine and graduated in 1928 with a degree in bacteriology. In 1943, Highlands earned a master's degree in food technology from the Massachusetts Institute of Technology (MIT).

In 1936, Highlands was appointed an assistant professor in bacteriology and food technology at the University of Maine. Highlands would stay in this position until 1942 when he entered the U.S. Army's World War II efforts …

The Pepperpot Powerscourt Menu 2018, The Pepperpot Powerscourt

Menus of the 21st Century

Quirky tea room offering cakes, all-day breakfast, salads and sandwiches, plus first-floor terrace.

Camerino Menu 2018, Camerino

Menus of the 21st Century

Camerino serves the highest quality cakes, cookies and squares, excellent coffee by Roasted Brown, leaf tea by Clement & Pekoe, and a simple daily changing menu including a list of sandwiches on bread baked fresh in-house, salads and soups.

Our bakery has been awarded Best in Ireland by McKenna’s Guides/Bridgestone Award in 2016, 2015, 2014, 2013, 2012. Our chocolate raspberry cheesecake brownies won Gold in the Blas na hEireann Irish Food Awards, and were finalists in the Dublin Street Food Awards. Our bakery was shortlisted for the Irish Times Best Shops in Ireland 2015 and visiting Camerino was included in …

Growing South Dakota (Winter 2018), College Of Agriculture &. Biological Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

[Page] 2 Learn About Our Leaders
[Page] 4 Academic Programs at a Glace
[Page] 6 New Precision Ag Major Takes Off
[Page] 9 Raven Gives $5 Million Gift
[Page] 10 New Plant Science Research Facility
[Page] 13 Technical Training to Four-Year Degree
[Page] 15 Ag-Bio Career Fair Hits Record
[Page] 16 Breaking Ground : SD ADRDL
[Page] 19 Distinguished Professor Eric Nelson
[Page] 20 SDSU’s Veterinary Students
[Page] 24 Conservation Planning and Park Management
[Page] 25 Natural Resource Law Enforcement
[Page] 26 Medical Stethoscope Ceremony
[Page] 29 Master’s Degree in Human Biology
[Page] 30 Scott Pedersen Prepares Students
[Page] 32 …

Hatch & Sons Menu 2018, Hatch & Sons

Menus of the 21st Century

Roark Cassidy’s stellar operational insight spans high-end and casual dining. The Kemp girls Domini and Peaches, who together with Roark own ITSA, Feast Catering, Alchemy & Joe's and journalist and consultant Hugo Arnold. We’ve cooked for each other and a frightening number of people over the years. At heart, however, we are all devoted to the joys of the kitchen table and good Irish grub.

The Fumbally Menu 2018, Fumbally Restaurant

Menus of the 21st Century

The Fumbally is the culmination of 4 years of cooking, travelling, working at festivals, gathering ideas, arguing those ideas, making mistakes, making new friends, finally realising those ideas, having lots of dinners, tasting new things, building a kitchen and seeing what will happen.

Some of us have been working in kitchens all our lives, others haven’t, but we all have a love for food, good coffee and the simple pleasure of sharing a meal with friends.

Pudding Row Menu 2018, Pudding Row

Menus of the 21st Century

The food philosophy of Pudding Row has always been very simple: We use the best possible ingredients that we can find in Ireland, with as much emphasis on local and organically produced food as possible. We combine these quality ingredients with the freshest, highest quality breads and pastries that we bake fresh every morning. Being based in West Sligo we are blessed to have easy access to work with some amazing food producers such as Andarl Farm, Woodville Farm, Crimlin Organic Farm as well as numerous local growers.