How one chef turned the mighty U of T St. George kitchens toward independent, locally sourced food made from scratch. (Originally published October 27, 2016.)

Chefs, for example, will cook soups and sauces from scratch instead of ordering from a production facility. (Originally published June 7, 2016)

“This is the voice of the students,” said chef Joshna Maharaj, who consults with universities and colleges on menu changes. (Originally published June 7, 2016.)