<br />
this is our<br />
CRAFT<br />
WELCOME TO<br />
CRAFT<br />
The first meal of the day. While it is usually eaten in the morning,<br />
today’s consumers love indulging in breakfast foods outside<br />
traditional hours. Classic breakfast dishes are now served at<br />
midday, during dinner, and late at night. A good breakfast helps<br />
fuel us for the day ahead and puts a smile on our faces before the<br />
day even really begins. After all, we've often heard that breakfast<br />
is the most important meal of the day.<br />
Perceptions and expectations regarding breakfast options are<br />
changing, too. For some people, it’s a donut and a cup of coffee or<br />
a piece of cold pizza left over from the night before. For others, it’s<br />
a hearty grain bowl, a fruit-and-yogurt smoothie or blended juice,<br />
or a plate of bacon and eggs with hash browns and toast.<br />
And then there is brunch, a portmanteau of the words<br />
“breakfast” a<a title="Craft Magazine SPRING 2021 page 1" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=1"> this is our CRAFT</a>
<a title="Craft Magazine SPRING 2021 page 2" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=2"> WELCOME TO CRAFT The first meal of the day. Wh</a>
<a title="Craft Magazine SPRING 2021 page 3" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=3"> Donuts are a Sweet Surprise AT CLARK UNIVERSITY A</a>
<a title="Craft Magazine SPRING 2021 page 4" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=4"> SEATTLE PACIFIC UNIVERSITY Pick 4 Breakfast Bag </a>
<a title="Craft Magazine SPRING 2021 page 5" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=5"> Egg-cellent omelettes at University of South Caro</a>
<a title="Craft Magazine SPRING 2021 page 6" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=6"> LIBERTY UNIVERSITY’S CUSTOM BREAKFAST OPTIONS Lib</a>
<a title="Craft Magazine SPRING 2021 page 7" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=7"> RISE AND SHINE AT BINGHAMTON UNIVERSITY* Bingha</a>
<a title="Craft Magazine SPRING 2021 page 8" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=8"> UNIVERSITY OF MASSACHUSETTS BOSTON OFFERS TRADITI</a>
<a title="Craft Magazine SPRING 2021 page 9" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=9"> AVOCADO TOAST RETURNS TO FAIRFIELD UNIVERSITY Avo</a>
<a title="Craft Magazine SPRING 2021 page 10" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=10"> BOLD NEW BREAKFAST FLAVORS AT UNIVERSITY OF MARY </a>
<a title="Craft Magazine SPRING 2021 page 11" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=11"> THE QUINTESSENTIAL QUALITIES OF CRUSTLESS QUICHES</a>
<a title="Craft Magazine SPRING 2021 page 12" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=12"> Senior Champagne Brunch AT MUHLENBERG COLLEGE Mu</a>
<a title="Craft Magazine SPRING 2021 page 13" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=13"> WINTHROP UNIVERSITY’S SUNDAY BRUNCH POP-UPS Throu</a>
<a title="Craft Magazine SPRING 2021 page 14" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=14"> ROGERS STATE UNIVERSITY COOKING CLASS Rogers Sta</a>
<a title="Craft Magazine SPRING 2021 page 15" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=15"> Brunch & Ballot at Morgan State University part</a>
<a title="Craft Magazine SPRING 2021 page 16" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=16"> sUPER BRUNCH sUNDAY AT GEORGE MASON UNIVERSITY In</a>
<a title="Craft Magazine SPRING 2021 page 17" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=17"> National Granola Day at Colorado School of Mines </a>
<a title="Craft Magazine SPRING 2021 page 18" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=18"> MINDFUL RECIPES Apple Pie Overnight Oats APPLE </a>
<a title="Craft Magazine SPRING 2021 page 19" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=19"> INGREDIENTS • 2 cups old-fashioned oats • 1 2/3 c</a>
<a title="Craft Magazine SPRING 2021 page 20" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=20"> EGG STUFFED TOMATO WITH SPRING VEGETABLE CRUMBLE </a>
<a title="Craft Magazine SPRING 2021 page 21" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=21"> COLORADO MOUNTAIN COLLEGE SERVES Hearty BRUNCH FA</a>
<a title="Craft Magazine SPRING 2021 page 22" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=22"> Huevos </a>
<a title="Craft Magazine SPRING 2021 page 23" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=23"> Spam Musubi: THE PERFECT ON- THE-GO BREAKFAST Sp</a>
<a title="Craft Magazine SPRING 2021 page 24" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=24"> LOYOLA MARYMOUNT UNIVERSITY’S SHRIMP & GRITS WITH</a>
<a title="Craft Magazine SPRING 2021 page 25" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=25"> CLARKSON UNIVERSITY HASHES IT OUT On Valentine’s </a>
<a title="Craft Magazine SPRING 2021 page 26" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=26"> NORTH CAROLINA A&T STATE UNIVERSITY’S Farm-Fresh</a>
<a title="Craft Magazine SPRING 2021 page 27" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=27"> Executive Chef Ryan Dalton brings his focus on pl</a>
<a title="Craft Magazine SPRING 2021 page 28" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=28"> chef spotlight SHOWCASING TALENTED CAMPUS CULINAR</a>
<a title="Craft Magazine SPRING 2021 page 29" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=29"> KAREN WEBER LEE UNIVERSITY Karen Weber is </a>
<a title="Craft Magazine SPRING 2021 page 30" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=30"> TONY BROWN THE UNIVERSITY OF TAMPA Senio</a>
<a title="Craft Magazine SPRING 2021 page 31" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=31"> GRANT KHEMKHAJON BELMONT UNIVERSITY Belmont </a>
<a title="Craft Magazine SPRING 2021 page 32" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=32"> CULINARY DIRECTOR CHRIS GRAY EXPLORES THE FU</a>
<a title="Craft Magazine SPRING 2021 page 33" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=33"> SODEXO ACHIEVED A PLATINUM ECOVADIS CORPORATE RES</a>
<a title="Craft Magazine SPRING 2021 page 34" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=34"> Taking Coffee to the Next Level u N m b e </a>
<a title="Craft Magazine SPRING 2021 page 35" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=35"> ASPRETTO’S NEW ERA What would breakfast be witho</a>
<a title="Craft Magazine SPRING 2021 page 36" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=36"> Reflections FROM THE CAMPUS KITCHEN Nate O’Brien </a>
<a title="Craft Magazine SPRING 2021 page 37" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=37"> STONEHILL SODEXO BY NATE O’BRIEN Walking</a>
<a title="Craft Magazine SPRING 2021 page 38" href="https://secure.viewer.zmags.com/publication/bd2baaf9?page=38"> DISCLAIMER: Some photos were taken prior to the C</a>