Aqua-sensibilities (6/10/2013) - There are tremendous variations in water quality from state to state and town to town. The differences between ground and surface water supplies can even occur when drawn from near communities located close to each other. Variations in the water … Continue reading 
Clear Water Blues (5/31/2013) - What percentage of the United States do you think is inland freshwater? According to the United States Geological Survey, excluding the Great Lakes, about 2.2% or 78,000 out of 3.5 million square miles of the U.S. is made up of … Continue reading 
Dancing in the Rain (5/20/2013) - So what’s all the fuss about a little rain? Depending on where you live will depend how passionate your answer will be. It is said “Water is Life”, yet like the air we breathe we typically take fresh water for … Continue reading 
It’s Derby Season in Louisville (4/16/2013) - It’s Derby season around the Louisville Area and you can feel the energy building with much anticipation for ”The Greatest Two Minutes in Sports™”. For some of you reading this you may not agree or even be familiar with the slogan, … Continue reading 
“If you have time to lean, You have time to Clean” (4/2/2013) - “If you have time to lean, you have time to clean.” This saying is a staple mantra in the food service industry. What can be so perplexing to anyone involved in with food safety and facility cleanliness is what if … Continue reading 
Weights and Measure (3/13/2013) - In determining a “prep list” for your menu items, operators, owners and food service managers must take into consideration all the different measurements and weights involved with specific food products at every stage of the foods production.When operators are testing … Continue reading 
Proper Receiving and Storage Temperatures are Key to Food Quality and Safety (2/27/2013) - When it comes to operating a restaurant or any commercial food service kitchen, owners and managers understand the responsibilities and challenges in proper food handling. From transport to the table top our food supply freight travels hundreds of miles rain … Continue reading 
Temperature Really is the Key Ingredient (2/15/2013) - Grilled Pork Chops with caramelized onions. Four cheese cheesy Macaroni. Mom’s Meatloaf. Freshly baked Cinnamon Rolls drizzled with cream cheese icing. Grilled to perfection. Dry aged beef. Almond encrusted Salmon. Ice-cold beer. Three Alarm Chili. Classic Reuben, piled high. Hungry???? … Continue reading 
Keep Hot food Hot and Cold food Cold! (2/5/2013) - Being involved in any area of the food service industry requires synchronicity. In dealing with people and food the variables are ever changing, but what any operator, server or most importantly the client will tell you, is that all your … Continue reading 
Food Trucks are Blazing Trails in this Day in Age… (1/25/2013) - Food trucks have a very rich and storied history. The need for cattle ranchers to be able to feed their workers is really where this whole phenomenon started. The year was 1866 and The Civil War had ended. Wikipedia helps … Continue reading