Episodios

  • Beyond the tray EP 2-How the Menu Was Made

    Beyond the tray EP 2-How the Menu Was Made
    Apr 3 2026

    What ends up on a school lunch tray is the result of decades of decisions—some driven by nutrition, others by economics, policy, and scale. In Epsidoe 2 of Beyond the Tray, we trace how school meals evolved from informal, locally run programs into a national system feeding millions, and how that growth changed not just how food is served, but what gets served in the first place.

    From Depression-era commodity programs to modern nutrition standards, we explore the forces that continue to shape school food today. Because behind every tray is a system trying to balance competing priorities—and not always getting it right.

    Want to chat? Have an idea for a future episdode? Want to know more about RHI?

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    Want to learn more about the history of school nutrition, or just simply want to check our facts? Here's where we got our info. it's a lot, but it's all very interesting

    Sources:

    https://www.fns.usda.gov/cn/school-nutrition-standards-updates

    https://www.foodtimeline.org/foodschools.html?utm_source=chatgpt.com

    https://schoolnutrition.org/journal/fall-2007-commodity-foods-is-it-time-for-change/?utm_source=chatgpt.com

    https://www.smithsonianmag.com/smart-news/american-schools-have-been-feeding-children-for-more-than-100-years-heres-how-the-school-lunch-has-changed-180986583/

    https://www.ers.usda.gov/topics/food-nutrition-assistance/child-nutrition-programs/national-school-lunch-program

    https://bestpractices.nokidhungry.org/resource/data-brief-2023-24-school-meals-participation

    https://assets.press.princeton.edu/chapters/i8640.pdf

    https://history.house.gov/Exhibitions-and-Publications/BAIC/Historical-Essays/Keeping-the-Faith/Crafting-Institutional-Identity

    https://www.fns.usda.gov/school-meals/nutrition-standards/nslp-meal-pattern

    https://www.realchangenews.org/news/2011/11/23/congress-protects-pizza-vegetable-school-lunches

    https://www.ers.usda.gov/topics/food-nutrition-assistance/food-security-in-the-us/key-statistics-graphics/

    https://www.mashed.com/1262092/what-school-lunches-looked-like-during-great-depression/?utm_source=chatgpt.com

    https://archive.org/details/CAT31293900/page/n1/mode/2up
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    11 m
  • Beyond The Tray: Digging into School Nutrition-EP 1

    Beyond The Tray: Digging into School Nutrition-EP 1
    Mar 25 2026

    School lunch has come a long way—but it's never been just about what's on the menu. In this first episode of our Beyond the Tray series, we take a step back and look at the bigger picture: how school food programs evolved, how meals are actually served at scale, and why the design of a cafeteria matters just as much as the menu itself. From early community-led programs to today's highly structured systems, we explore how efficiency, access, and environment have shaped the school lunch experience over time.

    Do you have an idea for a future episode, or want to comment on or chat about this one? contact us here

    Learn more about LTI by clicking here

    Want to read more about the history of school nutrition? check out these links:

    American Schools Have Been Feeding Children for More Than 100 Years. Here's How the School Lunch Has Changed

    Lunchtime: The History of Science on the School Food Tray | Science History Institute

    School Nutrition Association - Feeding Bodies. Fueling Minds.
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    11 m
  • Food Fads Vol. 1

    Food Fads Vol. 1
    Oct 22 2024
    It's said that time can be measured in memories. Maybe a song on the radio takes you back to the days of your youth, or an old photograph may immediatly transport you to the moment it was snapped. But what about food? Some dishes are just so intrinsically linked to the eras they were created that to discuss them, is to also discuss a very specific decade, year, or even day. On this episode of Short Oders we're going to be disucssing some of those foods. Specifially ones that take us back to the heady days of the 1950's, 60's and 70's. We call this episode 'Boomer or Bust,' and we think you'll enjoy this delicious flashback. Want to follow along with the show in your kitchen? We've included our own recipes for each of these dishes below: Contact us: jeremy@rhi-solutions.com rhi-solutions.com Instagram Youtube Fondu: Ingredietns per serving 200g (7 oz) grated cheese of your choice (You can use any cheese to make fondue, even blue cheese is ok, but try to avoid very hard cheese like Sbrinz or Parmesan).80-100mL (3 oz) liquid (wine, beer, grape juice, water, etc)1 heaping teaspoon of corn starch (or potato starch / arrow root powder for people with gluten problems)1-2 cloves of garlic, mashed.pepper, paprika, nutmeg powderWooden spoon for stirring Directions Set burner (range or induction) to a medium low heat. Rub garlic on the inner walls and bottom of induction safe pot. Dissolve starch in wine and pour into the pot. Add in the cheese. Keep stirring well with a wooden spoon until it comes to a rolling boil. Turn off heat, sprinkle seasoning and move your fondue pot to your table and place it on the heating kit if usign a tabletop fondu setup. Serve with bread with lots of crust, cut into bite size cubes. If you feel that the fondue is too watery for your taste, dissolve 1/2 teaspoon of starch in 1 teaspoon of liquid (wine, beer, water etc), add into the fondue little by little while stirring continuously. The fondue will thicken within 5-10 seconds, so add in slowly. If the fondue is too dense for your taste, add in a bit more liquid while stirring. Keep stirring until the liquid integrated itself into the mixture. Tang: Igredients .5 cup Sugar 1 cup Orange glucose 1 tsp tatri / citric acid/ nimbu sat Salt a pinch 4-5 drops orange fruit colour 1/2 tsp orange essence 1 glass cold water 2 tbsp tang powder 2-3 ice cubes Stir! Tunnel of Fudge Cake Cake 1 3/4 cups sugar 1 3/4 cups margarine or butter, softened 6 eggs 2 cups powdered sugar 2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour 3/4 cup unsweetened cocoa 2 cups chopped walnuts* Glaze 3/4 cup powdered sugar 1/4 cup unsweetened cocoa 4 to 6 teaspoons milk Directions Step 1 Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly. Step 2 Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours. Step 3 In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered. Mai Tai Ingredients 1 1/2 ounces white rum 3/4 ounce orange curaçao 3/4 ounce lime juice, freshly squeezed 1/2 ounce orgeat 1/2 ounce dark rum Garnish: lime wheel Garnish: mint sprig Directions Add the white rum, curaçao, lime juice and orgeat into a shaker with crushed ice and shake lightly (about 3 seconds). Pour into a double rocks glass. Float the dark rum over the top. Garnish with a lime wheel and mint sprig.
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    12 m
  • Season 3-Preview

    Season 3-Preview
    Aug 8 2024

    We've got a lot on our plates for the third season of Short Orders, and we're happy to share it all with you. As alwasy, we're your source for Hospitality and FoodService Infotainment but This third sason will also see some changes to the menu. Namely guest chefs, giving us their spin on important and interesting nuggets of industry news, mini-series' like 'Coffee Talk,' and 'This vs That,' as well as short, more frequently released quick bites that will be taking a look at Food Service Slang, Equipment History, and other fun topics. Make sure to like, share, and subscribe so you don't miss our episodes on UV light, proper fryer oil usage, the science of refrigeration, and more.

    As always; Thanks for listening!

    Find us on:

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    info@rhi-solutions.com
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    2 m
  • The one about Food Waste

    The one about Food Waste
    Sep 19 2023

    Welcome to Short Orders, by RHI Solutions.

    In this episode, we delve deep into the alarming world of food waste. We'll explore how this is not so much a single problem as a complex web of interconnected challenges, and pause at each step of the food service pipeline to see how food is wasted and what can be done to correct it.

    We'll also take a look at some pretty staggering statistics about food waste's impact on the environment, such as its contribution to methane emissions and its strain on freshwater resources.

    But it's not all doom and gloom as we'll also explore potential solutions, such as reducing portion sizes, proper ingredient storage, and using food scraps creatively.

    Please like and subscribe to the podcast, if you enjoy what we're doing. And also feel free to share this and other episodes to your social media channels.

    Have a question, an idea for an episode or just want to say hi? reach out to us below:

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    As always we encourage you to explore further resources on the topic, so if you're of the mind, please feel free to click the links below and continue your leanring.

    Food Waste pipeline-EPA

    Food Waste Reseach-EPA

    GreenBlue

    Portion Distortion-Healthline.com

    Food Waste Across the Supply Chain-Nurtitionstudies.org

    Food Waste on Farms-Earth.org

    Food Waste Research-RDT Blog
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    12 m
  • Caffeine Content: Cold Brew Series Vol 2

    Caffeine Content: Cold Brew Series Vol 2
    Aug 17 2023

    Ever wondered what gives Nitro Cold Brew its mesmerizing cascade and creamy texture? Get ready for a journey into the science of nitrogen infusion. Discover how tiny nitrogen bubbles dance through the coffee, creating a velvety mouthfeel and enhancing the flavor profile.

    Whether you're a coffee connoisseur, Cafe owner, equipment buyer or just someone looking to quench their curiosity, this episode is your ticket to becoming a Nitro Cold Brew aficionado. Tune in and get ready to elevate your coffee experience! Like what you hear? Share your thoughts and favorite coffee moments with us . Let's brew it up!

    Drop us a line, we'd love to hear from you:

    info@rhi-solutions.com

    or check us out at any of our social sites:

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    Further reading and information:

    Perlick Nitro Dispensing Kit

    Classic Toddy Cold Brewing instructions

    Next Episode: Brewing and Presentation

    Service Ideas Cold Brew Guide Book
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    8 m
  • Caffeine Content: A Cold Brew Series Vol. 1

    Caffeine Content: A Cold Brew Series Vol. 1
    Aug 7 2023

    Welcome to the Second Season of Short Orders by RHI Solutions.

    Today we'll step into a world of liquid innovation, plunging into the captivating realm of cold brew coffee.

    Join us on this multi-part series as we discover the intricate techniques and artistry that sets cold brew apart from its hot-brewed counterparts. We'll explore the science behind the slow extraction, unlocking the chemistry that gives cold brew its distinct smoothness and lower acidity.

    But it's not just about the science – it's a cultural phenomenon that has taken the coffee world by storm. Journey with us as we unravel the cultural relevance of cold brew, from its roots in niche coffeehouses to becoming a global trend that has captured the hearts and taste buds of coffee enthusiasts across the globe. Discover the ways cold brew has transcended its humble beginnings to become an emblem of contemporary coffee culture.

    So grab your headphones and get ready to embark on a captivating voyage through time, taste, and tradition in the fascinating world of cold brew.

    As always, please make sure to Like, Share, and Subscibe to Short Orders on your favorite streaming platform, it really does help us.

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    Do you work in the hospitality industry and want to know how RHI Solutions can help your business? Give us a shout. email us at info@rhi-solutions.com

    See links below for more information on the topics discussed in this episode.

    Barista Magazine 'completely cold brew' series

    Service Ideas Cold Brew Video
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    8 m
  • Pearls of Wisdom

    Pearls of Wisdom
    Jun 19 2023

    Call it what you will, Nugget, Sonic, Chewy, Pearl....one thing is for certain, everyone calls it the hotest ice on the market. This fun, airy, light, and long lasting little trinket of frozen water is all the rage right now....so what exactly is going on with it? Where did come from? How is it made? And why is it just so darn popular? Let's find out together during this episode of Short Orders.

    Like what you hear? Have suggestions for a future episode? Maybe you just want to say Hi.

    shoot us an email or DM us on any of our social channels.

    info@rhi-solutions.com

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    And remember to like, Subscribe, and Share the podcast on whatever streaming platform you prefer.

    Thanks!

    Case Study:

    https://iom-stage.azurewebsites.net/getattachment/b1ce5681-ce0d-409f-9b07-489988fd11db/IOM_FoundationBlindChildrenCaseStudy-compressed
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    11 m