Author Archives: intoone

Marlboro-manufactured child safety product gets NAMI certification

Guardian Angel Window Guards, manufactured in Marlboro, Massachusetts, are removable steel bars designed to prevent children from falling out of windows. The product is now NAMI certified having met the certification, inspection and quality assurance provided to the Building Industry in accordance with International Guidelines as set forth in ISO/IEC 17065 & 17020.

“Children have an eager desire to explore their surroundings. Sometimes this curiosity leads to dangerous situations,” said Ivette Monge, national sales manager for the window guards and parent company Automatic Specialties, Inc. “A child leaning against a window screen to see better outside is not unimaginable. The window screen will not keep a child safe from a fall.” Read more…


IRONS At Hilton Mystic Wins 14th Annual Mistick Village Charity Chowder Cook-Off


MYSTIC, Conn. – Chefs Shawn O’Regan and Todd Wagner of The IRONS Restaurant and Bar at Hilton Mystic won first place in the People’s Choice category during Olde Mistick Village’s 14th Annual Cabin Fever Festival and Charity Cook-Off this past weekend.

Located inside Hilton Mystic, The IRONS Restaurant and Bar is anchored by locally sourced seafood, creative classics and dishes to share – all with seasonal and local ingredients. Read more…

The best colleges in each state based on dining hall food

Congratulations to our Sodexo clients featured in USA Today!

“College and food are two pretty important things in life. For all of you high school seniors out there debating where to go to school, worry no more. Coursework, class size and location shouldn’t be your only criteria for picking the school that’s best for you. Food keeps you alive and the food you eat at college should keep you happy.  Read more…


“Humans of Binghamton” series highlights dining staff

JimmyIn a nationally recognized promotion, Binghamton University Dining Services staff members are being showcased in a social media photo series campaign called “Humans of Binghamton.”

Among the dining staffers featured are Chef Kara Perez, Jimmy Alvarez of Jazzman’s, Catering Manager Joe Laskaris, Breyan Lafey from NY Deli station and Catherine Madden of Red Mango in the MarketPlace.

“Binghamton University had an intern years ago who was obsessed with ‘Humans of New York’ and mentioned it often,” said Ryan Yarosh ’02, MA ’09, Director of Media & Public Relations for Binghamton University. “The University started posting Facebook photo albums with a similar style. Due to its popularity, it became a regular segment featuring people from a number of departments and schools on campus.”

According to the team, the campaign is important because viewers get to know the people they see on a regular basis, and in a different way.

“’Humans of Binghamton’ tells a brief yet compelling story that people actually read and appreciate,” said Marketing Coordinator Casey Slocum. “Binghamton University is a huge campus and growing. This is a great way to introduce our staff to the community at large.”

New networking concept has taste buds watering

A new business networking concept has taste buds watering.

Launched last summer, an organization called Savor the Taste of Business provides an opportunity to make professional connections, enjoy a tasting of gourmet cuisine, and engage in lighthearted fun – all in a home or office setting.

Established by Jennifer Toone Corrigan, owner of marketing firm In Toone Communication, and her husband Dan Corrigan, a well-respected home chef, Savor the Taste of Business helps area professionals meet like-minded business people eager to grow client and customer bases – and make valuable, enterprising conneDSCN1529ctions that last.  Read more…

Clark University Dining Services receives EPA’s National Food Recovery Award for Source Reduction

clarkSustainable Clark and Clark University Dining Services by Sodexo today announced they received the EPA’s National WasteWise Food Recovery Award (Honorable Mention) for Source Reduction.

“Clark University’s Dining Services implements ‘from scratch’ meal preparation starting with un-processed foods that are prepared fresh every day and creatively reusing trimmings for stocks, soups and sauces, greatly reducing waste,” Jenny Isler, MBA, Director of Sustainability for Clark University.  Read more…