In The News

Vegetarian...Beyond Meatless Monday
The National Culinary Review

Executive Chef Cameron Clegg makes sure that healthy choices are the first items on the serving line each day at Highmark Blue Cross Blue Shield in Pittsburgh.

Chef Cameron track sales of these options and finds that 85% of who choose them identify themselves as vegetarians. “We’ve been on trend with vegetarian, and we’re now moving to veggie-centric to showcase vegetables as the main entree,” he says. “That’s been a lot of our thinking and recipe development during the past year.'

To complement healthier eating and a desire for more veggies on the menu, a hydroponic garden has been established in a corner of the café. Since the gardens are indoors, they are 100% hydroponic grown, which is growing plants without the use of traditional dirt, light, and using a nutrient water solution.

Read original article here

 

 

Vegetarian...Beyond Meatless Monday
The National Culinary Review

Executive Chef Cameron Clegg makes sure that healthy choices are the first items on the serving line each day at Highmark Blue Cross Blue Shield in Pittsburgh.

Chef Cameron track sales of these options and finds that 85% of who choose them identify themselves as vegetarians. “We’ve been on trend with vegetarian, and we’re now moving to veggie-centric to showcase vegetables as the main entree,” he says. “That’s been a lot of our thinking and recipe development during the past year.'

To complement healthier eating and a desire for more veggies on the menu, a hydroponic garden has been established in a corner of the café. Since the gardens are indoors, they are 100% hydroponic grown, which is growing plants without the use of traditional dirt, light, and using a nutrient water solution.

Read original article here