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Highlights of the March 2013 Issue


TRIBUTE: FOUR DECADES OF SERVICE

 

Emily Prior Made Feeding the Nation's Soldiers Her Passion

 

Emily Prior, who made a long career working for the federal government in the military feeding segment, died Sunday, Dec. 23, 2012. She was 72.

Prior worked her way through the ranks during 40 years of distinguished service as a civilian in the Army that culminated in 2002 when she retired as chief, Concepts and Systems Division, Army Center of Excellence (ACES) at Fort Lee, Va.

A Division Chief since 1989, she was recognized for dedication and performance of duty as a Distinguished Member of the Regiment by the Quartermaster Corps in May 2001, and she was awarded the Military Order of St. Martin by the Association of Quartermasters in 2002.

After retiring in 2002, Prior remained an influence on the meals made available to service members, whether in dining facilities or the field. She founded and was chief executive officer of Military Food Program Consultants, a consulting firm that provided timely assistance to industry for more than 10 years. ...

Read more EMILY PRIOR — FOUR DECADES OF SERVICE ...

 

FOOD FOCUS: PIZZA: A SLICE OF THE PIE

 

Pizza Delivers with Toppings that Go Beyond the Traditional

 

A good, old-style cheese pizza topped with the traditional pepperoni or sausage still has a place on the contemporary nutrition-conscious military menu, but is being joined by leaner, greener variations that comply with low-calorie, low-fat consumeoften guidelines.

As a result, more healthful versions of the pizza pie substitute wholegrain or whole-wheat crusts for the standard white flour variety while vegetable and leaner-meat alternatives replace the traditional toppings.

“Traditional pepperoni and cheese or combination pizzas served in our dining facilities fall under the Red category under the Go for Green (G4G) nutritional guidelines, which means to 'eat rarely,' according to the Air Force Personnel Center, Directorate of Operations food staff. “Wholegrain, whole-wheat pizza crusts are becoming more available within industry. We are providing wholewheat pizzas and looking at whole-grain crusts in some of our dining facilities.” ...

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FOOD FOCUS: CONDIMENTS: A DASH OF FLAVOR —

 

Condiment Category Expands Beyond Traditional Favorites

 

Condiments are a popular choice when it comes to enhancing the flavor of foods to satisfy a personal preference, and the options available are expanding with the growing influence of international cuisines.

“Different flavor profiles, other than the staple items, such as ketchup, mustard and mayonnaise, have entered the market for both sauces and dressings,” according to Air Force Personnel Center, Directorate of Operations food staff. “Chipotle, pesto and flavored mayonnaise, just to name a few, are becoming popular. These items are being added to our catalogs and utilized in new recipes being released to the field.”

Dining facilities select condiment assortments partly in response to service member preferences but also in compliance with nutritional initiatives and movement toward more healthful menu options. ...

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