Served Digizine™- Ignite Your Passion

Ignite your passion with the February 2021 issue of Served Digizine™

Issue No. 2 February 2021

2020’s Pandemic: Balancing Menus ADAPTATION for A Passion

Passion SHARE YOUR Diving Into Digital Marketing

TO DARE Serve Become A Servant Leader

Contents

Who likes

14 TO DARE Serve Become A Servant Leader

to work weekends?

We do!

Passion SHARE YOUR

ADAPTATION for A Passion

Diving into Digital Marketing for YOUR Program.

LOWTEMPIND.COM/WEEKENDS

2020’s Pandemic: Balancing Menus

In This Issue

LTI CAN RENOVATE YOUR CAFETERIA OVER ANY WEEKEND, SCHOOL BREAK OR HOLIDAY. THERE’S NO NEED TO WAIT FOR THE SUMMER.

Letter from the Editors 4 Highlights & Updates from the Served Digizine Team 6

Turning Passion into Progress!

Nutrition & Fitness: Workout Video & Passion for Proteins 26 Food Court of the Month from our AmTab Partner 25 for Your Program - Part 2 22 Share Your Passion! Diving into Digital Marketing

A Passion for Adaptation. 2020’s Pandemic:

DÉCOR / SERVING COUNTERS / FURNITURE

Balancing Menus 8 Falling In Love... All Over Again 11

Let the world see your passion for your program! part two

This is My Why: A Journey of Passion and Purpose 12 Dare to Serve! Becoming a Servant Leader 14

Momologue 27 your friends 28

See how LTI rescued this Florida high school!

Shout-Outs from

Chef Spotlight! Chef Brenda Thompson &

Chef Jason Hull 19

LTI Video

The Last Bite with Chef Sharon Schaefer 29

From Our Partners

Pg 2: LTI Pg 10: Fig Pg 10: Reitano Design Group Pg 13: Bar Fresh

Pg 17: From The Show Floor Pg 18: Eaton Marketing Pg 20: MenuLogic K12 Pg 24: Institute of Child Nutrition

Learn about how LTI can complete installations over any WEEKEND or HOLIDAY.

Amanda & Marlon Say Co-Creators & Co-Editors

Don’t forget to look for this Symbol!

Ignite Your Passion Passion Podcast with the NxtGen Team

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Passion Podcast

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Teamwork.

passion noun pas . sion | \’pa-shen\

There are multiple definitions of the word passion out there. The two non-Biblical versions we’d like to focus on by Merriam-Webster are: 1. The emotions as distinguished from reason. 2. Intense, driving, or overmastering feeling or conviction.

| Amanda@NxtGenNetwork.com | Co-Creator Co-Editor Amanda Venezia

| Marlon@NxtGenNetwork.com | Co-Creator Co-Editor Marlon Gordon

| Melissa@NxtGenNetwork.com | Co-Creator Creative Director MelissaMayer

| Michael@NxtGenNetwork.com | Executive Editor Michael Mang

| Breanna@NxtGenNetwork.com | Assistant Editor Breanna Gustafson

This year has been a clear example that child nutrition is made up of passionate warriors: operators as well as industry members who combat child hunger together. No matter what or who the foe is, these front line workers refused to rest. They proved how essential they are to their community. They sacrificed their own safety and bravely (did what they always do) fed hungry children. Unfortunately, this is a battle which may not end anytime soon, but as long as we all work together victory is at hand.

If you haven’t already watched or listened to our podcast on passion (above), please do so and enjoy. This is our team, our passion made real. We make decisions that could be considered distinguished from reason. We are intense. We have drive. Some have said we display overmastering feelings and convictions. We’re NxtGen Network and we’re in the fight with you!

REGULAR CONTRIBUTORS: Stacy Cardinale | Chef Sharon Schaefer | Callie Neumann EDITION CONTRIBUTORS: Della M. Collins, Susan Triola, Breanna Gustafson, Betsey Willard, Monique Batteast, Conor Doyle, Chef Brenda Thompson, Chef Jason Hull, Lindsey Hill, Joe Pettit, Winnie Chang

& ServedDigizine.com NxtGenNetwork.com Contact: Articles & News: info@ServedDigizine.com Ads: sales@ServedDigizine.com Parent Company: info@NxtGenNetwork.com

Served Digizine is a publication of First Taste TV and NxtGen Network. Served Digizine is releasedmonthly for a total of 12 issues annually. This publication is free of charge to our subscribers and can be opted-out at anytime. Copyright 2020 Served Digizine, First Taste TV, and NxtGen Network. All rights reserved. Reproduction in whole or in part of any text, photograph, or illustration without written permission from the publisher is strictly prohibited. Opinions and advertisements in themagazine are those of the authors and do not necessarily represent management views. The digizine is not responsible for unsolicitedmanuscripts and photographs, or any errors or omissions that might occur.

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Reading & experiencing content with Served Digizine is an all-new experience! For a quick tutorial on how to get the most out of each Served Digizine Edition watch this quick video with Breanna. New to Served? Start Here!

Digizine How-to

School Nutrition’s Biggest Cheerleader An Interview with Chef Winnie Chang

Winnie Chang A.K.A. Chef Mama Chang

Welcome to the age of the Digizine! Here are your February Highlights.

Living up to her title as “Unofficial Goodwill Ambassador” Winnie talks passion for school nutrition with Breanna in this short interview. If you need an energy shot, make sure to listen, get inspired, and remind yourself of the lunch hero you really are.

Chef Winnie Video

Before diving in... Watch this quick recap video of our February Edition!

Served Edition Video

About Winnie Chang: National Sales Director. Unofficial Goodwill Ambassador. Storyteller. Faux Chef.WellnessPromoter. Spontaneous Singer. Chosenwithhighhonors tobe theone representative for the entire College of Consumer and Family Sciences at San Francisco State University. Creator of Winnie’s Whirlwind Wellness Tour on how to live your life to the fullest. Find her on Google!

Action to Go After Your Passion Real Talk from Joe Petit: Don’t Wait. Start Now.

Passion for Sustainability

Rosebud Continuum - Sustainable Farm on 14 acres

Joe Petit Joe Petit Inspires

On Location Land O’Lakes Florida

Have you ever had a dream... but you’ve never acted in pursuit of it? What’s holding you back? Joe encourages us to not let our own hesitations or need for other’s affirmations keep us from going after what we are truly passionate about.

The Rosebud Continuum is an evolving project to restore and preserve a relatively large land and lake area in Pasco County Florida. The Rosebud Continuum incorporates a number of new and vibrant additions to the landscape including bee colonies, bat and bird houses, alternative energy sources, sustainable agriculture including hydroponic production, aquaculture utilizing the natural, spring lake on the property and native plant demonstration gardens.

Joe Petit Video

Rosebud

sustainable future, it would eventually help” -Maryanne Bishop, Owner Here are a few takeaways from our trip to Rosebud Continuum Nothing goes to waste! Start a compost pile at your school No soil? No Problem! You can grow plants in a watery solution of mineral nutrients instead of soil. Try starting a small hydroponics garden for locally grown spices and herbs.

Monthly Free Resources

Our Team Helping Your Team!

Marlon and Brea took a farm tour to learn about sustainable farming and took away some tips on how you can use sustainable practices in your own Farm to School Program! “If every time someone came out here they changed just one aspect of their life toward a more

NATIONAL SCHOOL BREAKFAST WEEK

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Quick and easy resource for you to use during National School Breakfast Week. Just click and edit the

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template to fit your breakfast menu. Share your successes on social with #ServedNSBW.

ADAPTATION for A Passion

Rolling with the Punches

to move those items first. Create a menu that would cover all three scenarios: in person, virtual and hybrid. After you have taken inventory of your food, work on moving the largest inventory first. Move all the owned inventory first, even if that means you offer multiple entrée choices in meal kits, on lunch trays and at kiosks. Participation (albeit altered during a pandemic) will increase with a variety of foods offered to appeal to a wider audience. When approached with distribution inventory concerns, negotiate what works for your school system. Use the items that work well and show good faith that you are willing to take inventory; this is a mutually beneficial exchange. The more school systems that work together to reduce inventory at distribution, the sooner distribution will bring in items on your bid. Many school systems are looking to reduce expenses. Commodity utilization will be top priority for most. School systems will use the pounds carried over from this past year as well as pounds diverted for this current year. Many states have extra pounds in their accounts due to sweeps and canceled orders. Work with your state agency to make the most of your commodity dollars; this will help to balance places where you want to spend commercial dollars. For example, the menu planned may reflect three entrée choices. One choice may be commodity beef, the next commodity chicken and the last choice may be a commercial product that does not use

commodities. Also consider the commodity fruits and vegetables that your state agency selects. There are a variety of frozen and canned options that require very little labor to produce and students find acceptable. A balanced menu in this pandemic is more than ensuring nutritional compliance and hosting themed days to boost participation.Menus lookmuch different than that of years past. School systems are lean and looking at every penny and every penny does count! A balanced menu in this climate includes a menu that

2020’s Pandemic: Balancing Menus

The logical approach to balance your menu is to understand your operation in real time. “

has been costed out; analyzed down to every penny. Items that were standard offerings with a meal may even be reconsidered; for example, offering pickles, onions, lettuce and tomato for a cheeseburger. This may be reduced to a ketchup packet, temporarily until fund balances are not as dire and there is increased student participation. Whichever direction your meal

Asian Food Solutions Della M. Collins, SNS

“The measure of intelligence is the ability to change” Albert Einstein These types of questions had multiple answers and presented an equal amount of confusion about how to proceed.

That’s a powerful statement. A statement that we can apply to our industry across the board. From directors, cafeteria managers and line staff to industry members and distribution partners; we all have changed. Change is not bad. Change proves that you shifted your mindset and adapted. This pandemic has taught the food service industry that change is unpredictable; a sign that we are more resilient than we give ourselves credit for. Last March, distributors had full warehouses, school systems had full freezers and America was not prepared for the chaos which followed. Thankfully, the United States Department of Agriculture understood the delicate position Child Nutrition Departments across the Nation faced. Waivers for mealtimes, non-congregate feeding, meal patterns, etc. allowed directors to streamline their pandemic meal systems. One consistent theme across the nation was the food sitting in freezers and at distributors. As school systems worked to come up with solutions, one theme was constant. Finances. How do you continue to pay for food, labor and expenses if your revenue from school meals and a la carte was down nearly 60-90%? What if you have a fixed labor cost and cannot afford individually packaged meals? What do you do with the freezer full of food?

Balancingmenus is just like balancing change. Menu planners across the nation rose to the challenge. Schools that had fixed labor costs decided to utilize socially distant workstations and have staff prep multiple day meal kits. They worked with their local dairy to order larger containers of milk. They worked with their produce distributors and farmers to provide larger units of fruits and vegetables. Some school systems that did not have fixed labor costs chose a different model; outsourcing to a meal service company. Whichever model you chose, school systems made it work. Fast forward to September of 2020. Public schools across the nation are struggling with which model is most appropriate for their community.Menuplanners again were faced with the challenge of change and adapting to hybrid, all virtual and in-person sessions. Perhaps all three occurring simultaneously in one school system. What is the right choice for school systems? How do you respond? Thankfully, the USDA has approved waivers through the end of June 2021. So, what is next? The logical approach to balance your menu is to understand your operation in real time. If you still have “last year’s” food in the freezer, develop a plan

service moves towards; remember that inventory reduction, costed menus and commodity utilization will assist with expenses. Remember to reach out and connect via social media. Our industryshares awealthof passion,knowledgeand skillsets on many school nutrition pages. Published menus, recipe ideas and meal delivery models are just a snapshot of the information shared on Facebook, Instagram and other social media platforms. And, the “phone a friend” option is still alive and well! We all miss connecting with one another. Why not use menu planning as a reason to reach out to a peer?

Della M. Collins, SNS is a Regional Account Manager for Asian Food Solutions & Comida Vida that resides in the Baltimore Metropolitan Area. Her passion for Culinary Arts and School Nutrition allow her to bring innovative solutions to the K-12 segment. Working eleven years with a large school system in Maryland allowed her to gain knowledge, vision and harness ability to create culinary training programs as well as write menus for all facets of child nutrition. Della prides herself on being organized; forward thinking while considering how food and products will be received by students who participate in the meal programs. She looks to modern food trends for intuitive menu placement and considerations. Additionally, she stays relevant with packaging and environmental trends; which work symbiotically with the K-12 population. She currently is on the Board of Directors for the Restaurant Association of Maryland Education Foundation and works alongside the ProStart Culinary Program as a mentor, judge, curriculum advisor and educational facilitator.

DellaM. Collins SNS

On The Front Lines Falling in Love... All Over Again.

so we partnered with our transportation department and created a mobile distribution route along with our curbside distribution. We had 7 routes, with 50 stops and averaged 1200 meal sacks per week. The collaboration was a complete success! The Transportation Director and the employees were all so willing to help us service our students. As I visited a mobile stop, I witnessed one of the transportation employees tearing up. She thanked me for allowing her to be part of something so important and special. Again, I was struck with how lost I had become over the years. I had gotten so caught up in running a program that I had forgotten to stop and be present and engaged. My goal for 2021 will be to step away from the daily grind and give myself time to fall in love, all over again with Child Nutrition. And all it took to get me there was a global pandemic.

Fig Video

I started my Child Nutrition career at 23 years old. I spent two weeks in a school nutrition rotation during my internship to becoming a Registered Dietitian and I never looked back. I fell in love. I knew this was where I would spend my career and make a difference. Fast forward 15 years, I have worked on both the operator and industry side, with 12½ years as a Child Nutrition Director. I have spent the last 7½ years at Franklin Township Community School Corporation building an innovative, financially solid, well known and FUN program, known as Star Express. Or so I thought. March 2020 hit us like a brick wall. Like all Child Nutrition programs we had to create and execute a curbside distribution program in a day. We had no idea if our plan would be successful. I had never fed curbside in a pandemic! Have you? Thankfully, it was a success - for our students and for our team. The success of our curbside distribution program was thrilling. I had forgotten how good it felt to create something from the ground up. I designed my program in the first few years I was at Franklin Township and had been riding on the status quo since. I had settled into the thinking of “if it ain’t broke, don’t fix it.” But I had lost so much in that thought process. I missed the excitement, fun and most importantly growth which accompanies overcoming a challenge. In November 2020, the district was faced with another forced closure. I wanted to expand the reach to our community, Child Nutrition Director, Franklin Township Community School Corporation - Indianapolis, IN Betsey Willard, RDN

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A fresh perspective on culinary design.

Interview Video

Betsey talks candidly with Marlon & Breanna about how the pandemic helped her fall in love with child nutrition all over again. ARTICLE RECAP

Reitano

Betsey Willard, RDN is the Child Nutrition Director of the Star Express Child Nutrition Programs at Franklin Township Community School Corporation. Betsey has a 15-year background in School Nutrition including food service equipment sales, consultant for the Region 9 Central Indiana Education Services Co-op and an Indiana School Nutrition Association speaker/trainer. Her most famous training being Procurement, after which she gave herself the title of “Queen of Procurement”. Betsey holds a degree in Dietetics from Indiana University and serves as a preceptor for the Indiana University-Purdue University Indianapolis, Dietetic Internship. Betsey’s favorite things about School Nutrition are the relationships she has made throughout her career. She has grown and learned from so many of her talented colleagues.

www.ReitanoDesignGroup.com “It’s not about serving healthier food, it is about enticing children to eat healthier.” Scott Reitano, Principal

RDG Focus on Primary Ed

Betsey Willard RDN

Child Nutrition Partners

A Journey of Passion and Purpose. This is my why!

a morning meal, miss less school, make fewer trips to the nurse, and have higher test scores. Health and education are linked. Children who are well nourished and healthy are more likely to be ready to learn and retain daily lessons. This is my why! I want to ensure students have access to meals that will aide in creating a path to success! Leading the No Kid Hungry Illinois body of work has allowed me to shift gears. I have taken a deeper dive supporting statewide efforts by focusing on the high need areas with a targeted approach. This includes incorporating the race and equity lens when prioritizing target areas. I am also beyond happy to have been part of the granting process which resulted in the distribution of over $1.1 million in grants to support Covid-19 emergency relief efforts between April 2020 – December 2020 in Illinois. Taking a step back to reflect has allowed me to look at the work I do and re-evaluate how I can better support children’s nutrition in a more meaningful way. This challenging year has presented opportunities to engage and build relationships with community, school district leaders, elected officials and school nutrition advocates. Access to meals has been challenging for years and observing how Food Service Professionals (who are truly ROCKSTARS) overcome obstacles to provide meals is amazing. My cup is filled with joy which encourages me to continue to advocate for access, policies and equity for children’s nutrition.

No Kid Hungry Illinois Monique Batteast, MBA Life has a funny way of remixing your passions and taking you on a journey that will allow you to fulfill your dreams with purpose. In high school I fell in love with cooking and aspired to become a chef. While completing my B.S. degree in Hospitality Management something happened that would change the path I envisioned for myself, an internship! I would quickly learn the kitchen and I did not mix well together but I very much loved the hospitality industry. After graduation I took an HR position at a hotel chain. Realizing this did not bring me joy and eager to tap into my extrovert personality while making a difference, I landed a manager trainee position. The position was with a contract foodservice company that allowed me the opportunity to work in children’s nutrition. Fast forward to today I am happily working at the Greater Chicago Food Depository where I lead the No Kid Hungry Illinois Campaign in partnership with Share Our Strength. Working to end childhood hunger in Illinois, we ensure all children get the healthy food they need every day through technical assistance and grants. Historically, the driving force was to increase breakfast participation statewide. We focus on bringing awareness to the importance of starting the day with breakfast. Studies show when breakfast is served, many more students eat

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Monique Batteast is the Senior Manager of Children’s Nutrition Advocacy and Outreach for No Kid Hungry Illinois at the Greater Chicago Food Depository. Monique leads statewide and local efforts to eliminate child hunger by developing and implementing strategies to increase access to federal nutrition programs including school breakfast, summer and after-school meals. To accomplish her goals, Monique works to build partnerships with governmental entities, school districts, food service providers, and community organizations. Before the Greater Chicago Food Depository, Monique served extensively with schools and food services providers. Her previous roles include Operations Manager for University of Chicago Charter Schools, Unit Manager for Sodexo USA, and School Dining Manager for Compass Group USA. Monique Passionately lends her voice to speaking engagements on child nutrition programs nationwide. Monique earned her Bachelor Degree in Hospitality Management from Southern Illinois University at Carbondale and a MBA from Concordia University.

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Not just hearing, but listening with utter intention to what is being said and…even unsaid and then taking the time to reflect and respond. Be conscious of people’s personalities, and even when at times, those personalities may be…. rather. . ummm… unique, nonetheless, that is what makes the world go round, so embrace and try to understand everyone’s individual spirit. TO Serve 1. Listening 2. Empathy

Personal Development

“the servant leader is servant first”

Hernando Co. School District Susan Triola, MBA, RDN, SNS

“It begins with the natural feeling that

assessment and being completely honest to yourself does not make one weak, but stronger! Identify your inner and outer weaknesses and work on you- it’s hard work, but ain’t nobody gonna do it for you--- face the hard. You will thank your future amazing self. You ever make someone think your idea was theirs? Congratulations, you just mastered the art of persuasion! You probably used the two “C”s—Convincing and Consensus and not coercing others nor using your title to make a decision. Do not be a dictator- No one likes a tyrant as a leader! For some reason, I seem to visualize a Christmas tree with this idea. Think big picture (the tree) and then all of the beautiful and ornate details (ornaments) that are needed to make that decision/concept/idea come to life! Don’t just be a big picture leader, as it’s those beautiful lights and sparkles that make that tree shine the brightest! Ah yes, the ability to foresee what is about to come, based off of past experiences. Use those life lessons- they were given to you for a reason! Kinda like how those red flags seem to appear brighter and more in your face after you keep dating the same kind of 7. Foresight 5. Persuasion 6. Conceptualization

one wants to serve. Then conscious choice brings one to aspire to lead.” Robert K. Greenleaf

While many of us are familiar with the traditional three: authoritative, laissez-faire, participative… I ask the question, what is servant leadership and is it any less definitive than the aforementioned? While thinking of a topic to write, the first phrase and idea that came to my mind when it comes to leadership in school food service, is servant leadership. Hard to believe, but this phrase was actually coined in 1970, and because I was born in the 70’s, I am not going to call this theory old, but rather, a classic! Robert K. Greenleaf published an essay called “The Servant as Leader’’, stating that “the servant leader is servant first” (Spears, 2010). Sounds a little harsh, right? Especially in these sensitive times, using the term “servant” to define one’s leadership style may come across as offensive or off-putting. I say, forget labels - let’s break down this phrase and see if you want to use this word at your next interview to describe who you are or want to be as the next school food service leading trailblazer! Duringmypersonal evolution over the past 16(+) years in the school food service business, I slowly began seeing who I was as a leader and began nurturing this servant essence that I had within me. Yes, I can be democratic; allowing all to have a voice, strategic; adhering to the departments goals and objectives as well as that coach working alongside employees

in the dish pit getting those greasy sheet pans clean, but when it comes down to truly defining what makes me

W h o hasn’t had a challenge in life that has left one broken? If so… you are my hero! I know 3. Healing

and the mentors around me not just a good leader, but an exceptional leader, is having that soul. . . that servant spirit.

So, let’s get into the meat and potatoes of this servant leadership idea. First of all, even putting the two words together--- “Servant” and “Leader” seems to be kinda weird, more like an oxymoron, however, completely intentional by Greenleaf. When you think about it, school food service professionals first and foremost serve, and we are also leaders, so it appears that we are off to a good start fitting this phrase into our world. As Greenleaf put it… ”It begins with the natural feeling that one wants to serve. Then conscious choice brings one to aspire to lead” (Spears, 2010). Love that! Servant Leader Characteristics There are ten defined characteristics that make one a servant leader. Maybe do a self-reflection while reading them - do you have what it takes to be this type of leader or perhaps you will want to be inspired and strive to check off all ten of them?

you can’t see me, but I am raising both my hands and feet—I for one have grown and healed from heartache and it has made me a warrior—Now, I take my life lessons and try to help others heal and be whole again.

General awareness and being self-aware are essential. Taking criticisms, a self- 4. Awareness

Personal Development

person again and again --- What is the definition of insanity? Doing the same thing over and over… yup… same theory applies here… Don’t be a “we’ve always done it this way leader”.

are now asking yourself if this is who you are or want to be. The next time someone asks you what kind of leadership style you have, proudly raise your head as you join the most prominent and notorious servant leaders, Mahatma Gandhi, Dr. Martin Luther King and Mother Teresa!

Serving the needs of others.

8. Stewardship

Nothing more to say here.

As a servant leader, you want to lift your staff up, not tear them down. Water them, feed them, give them sunlight, encouragement and nurture their strengths and then sit back and watch them blossom. That, my friends, is a beautiful leader! How can we review servant leadership without recognizing the sole purpose of why we do what we do? We feed kids. 10. Building Community Simple. Do not ever lose sight of our customers- the eyes, the smiles, the hugs (pre COVID!), the small conversations at the point of sale or serving line –therefore, I will repeat this--- Do not ever lose sight of our customers! 9. Commitment to the Growth of People

Interview Video

Learn more about this Virtual Conference Platform and why your state should register!

ARTICLE RECAP

Marlon and Amanda unpack Servant Leadership in this recent chat with Susan. They discuss why understanding the difference between empathy and sympathy is an important part of being a good leader.

FTSF

What is From The Show Floor? From the show floor connects operators to exclusive supplier content. From The Show Floor delivers new product information direct from your state’s school nutrition show exhibits.

I hope that you now understand all of the charming intrinsic factors that make up a servant leader and

Watch wherever you want! Watch whenever you want! Involve your entire team!

Hi! My name is Susan Triola, MBA, RDN, SNS, and I am the Program Manager for Nutrition and Wellness for Hernando County School District. Prior to working for Hernando, I was the Senior Program Manager for Pasco County Schools and the Nutrition Coordinator for Manatee County School District. I have worked in the school nutrition business for a bit of time now, since 2004. I recently served as the Admin/Supervisory Chair for FSNA. When not working, I enjoy being a wannabe runner, crossfitter and yogi. Being with my two daughters, our dog and guinea pigs makes my heart complete and the beach is my happy spot!

Interested in From the Show Floor? Click Here!

Susan Triola MBA, RDN, SNS

*Association Excellence Award for Meetings & Expos - New York School Nutrition Association

CHEF spotlight

Culinary Chef & RDN Level Up with Chef Brenda Child Nutrition Program Consultant Chef Brenda Thompson

Chef Jason Hull Director of Food Services/Chef Co-Director Culinary Farm Marin County Day School

Herbs and spices have been getting a lot of attention in child nutrition programs (CNP) lately. On the Facebook page @schoolchefs, Chef Sharon Schaefer, SNS asked school chefs what their favorite seasonings are. There were so many great comments, sparking new creativity and collaboration for all of us school chefs out there. And by the way, if you cook in schools, you are a school chef. You do not have to go to culinary school to be considered a “chef.” So, if you haven’t already, please join us! In addition, in the JAN21, School Nutrition Magazine, Contributing Editor, Kelsey Casselbury did a great piece on The Fundamentals of Flavor - Take your cooking to the next level by mastering the concepts of salt, fat, acid and heat. It is a great piece on seasoning. Herbs and spices are essential to low-sodium cooking in CNP. They elevate our dishes by adding delicious flavor, eye appeal, and wonderful aromas to our recipes. Herbs come from the leaves, stems and soft portions of plants. The most common herbs that I see in CNP are basil, cilantro, parsley, oregano, and thyme. We must not forget mint, sage, chives, dill, tarragon, rosemary, and lavender. Herbs come in fresh and dried form. Fresh herbs last about 4-7 days under refrigeration. Dried herbs are at their peak flavor for up to 6 months after purchase. Be sure to store them in a dark, cool, and dry place to maintain freshness. Spices come from roots, buds, flowers, bark, seeds, and fruits. The most common spices that I see in schools are black pepper, chili powder, cumin, cinnamon, ginger, nutmeg, paprika, and dry mustard. Spices can be purchased in their whole form but are more convenient and cost effective when purchased ground. Like herbs, dried, ground spices are at their peak flavor for up to 6 months after purchase. We must not forget trending seasoning blends such as herbs de Provence, everything but the bagel, chili-lime, and no salt added seasoning blends. These blends can add so much culinary flare to school menus. To get started, check out Chef Brenda’s Seasoned Roasted Potatoes recipe that utilizes the herb de Provence blend.

I have been working in school nutrition for 17 years now. We have transitioned from a lunch room with many touch points including beautiful salad bars, consistently filled with organic veggies from our school gardens, and self serve milk with lots of options for our students to no options and feeding in the classrooms and outdoor spaces from to-go boxes. When making these changes, we knew scratch cooking and more plant based foods would drive our success which has been a solid recipe for success. I am a proud member of the Culinary Institute of America’s Healthy Kids Collaborative. In 2010 I was invited to the White House by Michelle Obama and Chef Sam Kass to help launch Chefs Moves to Schools. I have also been able to create the Culinary Farm program which connects our students to where food comes from, our school gardens and local farms to their lunch. This teaches the students how to fuel their bodies in healthy ways for themselves and the planet. My hope is my program inspires school nutrition across the country. We are all in this together!

Individual Fruit Cups

Salad in a Cup

Watch the Seasoned Roasted Potato Recipe Video

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Roasted Potato Video

> Chicken enchilada with our house beans and salad

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On The Front Lines

into Passion Progress

Turning

Finding the time to spend on the things we WANT to do in our programs that can really ignite passion and turn it into progress !

A school nutrition director and team’s time is our most valuable asset. If we want to get to those “want to do” ideas and goals, we have to make the time to get there. This means taking a hard look at how and where we spend our time. Pay attention, be purposeful, delegate. If something does not align with the program goals and vision, get rid of it. This is the only way to find time to spend on the “want to do” ideals and goals that can really ignite passion and turn it into progress.

It’s easy to be passionate about a career in child nutrition. We serve awesome food to happy kids. Who else has a career with such a positive end game? Director of Nutrition Services, South Madison Community Schools - Pendleton, IN Lindsey Hill, RD, SNS

My hope for our industry, my colleagues, my friends, and myself is that we can take that passion and this momentum and turn it into progress. “

MARLON Q&A VIDEO

When new to this career, seeking learning and growth opportunities is done out of necessity. It takes a minute to get “up to speed” on the regulations and rules involved in federal meal programs. It can get overwhelming at times making sure the “have to do” tasks are completed efficiently so that there is time for the “want to do” ideas and goals. The “want to do” ideas and goals is where innovation, growth, improvement, and progress reside.

If the world has learned one thing in 2020, it’s that “status quo” does not stay “status quo” even if we want it to. School nutrition was turned upside down but a lot of good came from that. We all found ways to do things we never dreamed of. What seemed like “big” issues last year or five years ago,do not seem like issues at all in 2021. Our perspective has changed. Let’s take that perspective and look at those “want to do” ideas and goals we all have.

I’ve heard many friends and colleagues say that while 2020 was a challenge, it reignited their passion that may have been waning.My hope for our industry,my colleagues, my friends, and myself is that we can take that passion and this momentum and turn it into progress. If we can get through what we’ve been through, the possibilities of what we are capable of accomplishing in the future are endless!

Regulations are important, but regulations are rules to abide by, not rules to live by. The “rules” should not be the foundation of a school nutrition program’s mission and vision. There is so much more that has an impact on our focus and our purpose: students and the quality of food and the experience we provide to them.

MenuLogic K12, Founder, Chief Product Officer Director of Nutrition Services, South Madison Community Schools Passionate school nutrition director / leader with over 14 years of experience in the industry. Lindsey created MenuLogic K12 to fill a gap in her own operation and those of her colleagues’ operations. Lindsey wanted a tool that would give her the confidence (through objective data analysis) to build better menus (higher participation, higher food quality, more financially successful). Lindsey works fast – and doesn’t want any tool to slow her down so she works diligently to ensure every aspect of MenuLogic K12 is a smarter, faster way to accomplish the goals we all share (happy, healthy students and bottom line).

Lindsey Hill, RD, SNS

Diving into Digital Marketing for YOUR Program.

Marketing Minute

Passion SHARE YOUR

Digital Menu Boards! Don’t just tell students what’s for lunch, show them with attractive

students see out in retail. Market to students the same way their favorite restaurants do! Shoutout to Natomas USD Nutrition Services “Instagram Worthy” Food! You may think maintaining an Instagram account sounds tedious and like more work, but it’s really as simple as snapping a photo and posting with a simple click or two.

digital menu boards.

Short staffed? No time for digital marketing? We get it! Show off your program by taking photos

part two

Let the world see your passion for your program!

in your kitchens, of your lunch trays, food and students and share them with your district communications department to be shared on district social media or in newsletters. Digital Data Free social media insights are the best! That’s right, social media platforms will have free analytics tools for you to use to measure your success. Facebook

Mobile Ordering! Students are using technology to make everyday tasks

easier. Some favorite tech tools include mobile payments and online ordering. Offer your customers a contact-less experience with a program like Nutrislice mobile ordering.

will even break down who’s engaging with your content; including what time they’re engaging, their age and location! Some things to consider when analyzing digital data are: Post Reach Engagement Shares Page Views Audience Demographics That’s a wrap on digital marketing for your school nutrition program! “Marketing is no longer about the stuff that you make but about the stories you tell.” -Seth Godin This makes your audience more likely to engage with your content because they don’t have to leave your page. Final Pro Tip Upload video directly to Facebook instead of posting a video link from another page (YouTube, Vimeo, etc.)

The 5D’s are:

Digital Devices Digital Platforms Digital Media Digital Data Digital Technology

In this issue, we’ll cover how the effects of COVID-19 have forced businesses to adapt into a digital space, and how it’s actually beneficial for marketing. Specifically, we will cover digital technology and digital data.

Above: Example of Instagram Polls. Top & Bottom Right: InstagramWorthy Food Posts from Natomas USD Nutrition Services

Digital Marketing Pro Breanna Gustafson

Digital Technology COVID-19 has changed the way we communicate, that’s for sure! From paperless menus to QR code scans and mobile ordering, we’re in a time of transition into a digital world. Digital technology has changed the way we market to our customers. Here are five easy ways you can use digital technology to market to your students!

Hey, there! It’s me again! Let’s dive into part II of digital marketing for your program! In case you missed it, we covered part 1 in the January edition of Served Digizine.

Breanna is the Director of Marketing at NxtGen Network and likes to refer to herself as the journalist for K-12 foodservice. Breanna’s story in K-12 Marketing started in 2018. Breanna filled Lee County’s first marketing role for Food & Nutrition Services in Fort Myers, FL and worked with her team to build a nationally recognized school foodservice brand. Breanna’s undergraduate degree is in Communications with a concentration in Film, Video, and Media Studies and she currently attends Southern New Hampshire University working on her Master’s degree in New Media & Marketing. Breanna specializes in brand storytelling through multimedia platforms. To start telling your school nutrition story, contact Breanna at breanna@nxtgennetwork.com

Digital Marketing is My Passion!

It has allowed me to grow into the professional I am today,working with school districts andmanufacturers across the country to tell their story. No matter what setting you’re working in, understanding the “5D’s” will help you grab and hold the attention of your customers.

Use Instagrampolls! This is an easyway to engage with your students and get real time feedback. Post “Instagram Worthy” Food! Yep! That’s a term and Gen Z will eat up (literally). Model what

Breanna Gustafson NxtGen Network

24 i During this recorded webinar, ICN recognized unspoken heroes across the nation and highlighted stories of how school nutrition programs are serving meals during these unprecedented times. Now that schools have adjusted their back-to-school plans, it is essential for school nutrition professionals to stay inspired and deliver exceptional service while navigating the current parameters for program operations. Watch This Video & Earn CEU’s! Did you watch the video? Email the Helpdesk below! You can also register for more courses on our eLearning Portal or website. about this course ICN Course Helpdesk eLearning Portal ICN Website The Institute of Child Nutrition (ICN), part of the School of Applied Sciences at The University of Mississippi, is the only federally funded national center dedicated to applied research, education and training, and technical assistance for child nutrition programs. The Institute’s mission is to provide information and services that promote the continuous improvement of child nutrition programs. About ICN

“Our cafeteria went from serving 200 students to over 350 students due to the changes we made in our cafeteria.” What makes a food court? great

FOOD COURT of the Month!

Brought to you by

Boom! I’m sure that headline grabbed your attention. But what actually makes for a great food court? The answer to that question can vary depending upon whom you are speaking with. Some may say having fantastic menu options, others may say all the great kitchen equipment, and so forth. These are all very true and play such an important role in putting together an amazing k-12 dining commons. One of the

that help create a modern, popular, and fun k-12 dining commons environment for your students. But the thing that gets often forgotten about is that you don’t have to do everything at once. This specific school added a few different furniture options per semester as well as a fewdifferent wall designs and signage. They were finished with all their modifications in a year. They were

AmTab Video

afterthoughts that play a key role in attracting more students to nutrition programs and increasing school revenues comes down to the aesthetics of your food court.

able to use the funds they had strategically throughout the year, while getting everything they wanted. Everything doesn’t have to be done in one big swoop. It can be spread out over the course of the year or even two years. What’s especially great here is that they placed a few of their school logos on their café tables. Little touches like that really help bring the dining commons to life and increase school pride. It makes the students feel appreciated that their school is willing to put in those extra touches. Different seating options are also important in a modern cafe. Students don’t want to sit at the same table or bench day in and day out. The same way we don’t like going to the same restaurant every single day. Additions as seen as at this food court can positively impact the culture. They saw their food count go from 200 students to 350 students. Positive change of any kind inside your food court can have big results. Stay tuned for next month’s addition of Cafeteria of the Month!

“I love OUR new food court!”

“The color and the overall design drastically improved the overall experience.”

“When students enter our cafeteria, they are filled with so much joy and energy. This cafeteria is now a fun part of the school that they can enjoy!” Who doesn’t love hearing that? Whenever you get this level of approval from your own staff and students, you know it truly was a win-win. The great part about this transformation here is that it’s very practical to get done and I will show you how!

Furniture, wall designs, and signage are important components

Conor Doyle is a digital marketing specialist with AmTab Manufacturing. He is actively involved in the school nutrition company who helps provide valuable insight on café modernization projects across the country. Conor’s favorite part about working with schools is knowing that students and staff will love their modernized spaces. Being able to transform ordinary environments to extraordinary ones that students love being a part of is amazing! Conor graduated from DePaul University with a bachelor’s degree in Marketing.

Conor Doyle AmTab

Find Conor on LinkedIn Here!

Workout Video Marlon & Breanna hit the gym with Sebastian for the workout of the month. Fitness & Nutrition

Written by a Mom? Yes. Something for Everyone? Also Yes.

Monthly Workout Video

Here are some questions to think about. These helped me tremendously in the beginning of my journey: - What did you love to do as a kid? - What would you do for free? - What do your friends go to you for? - What could you talk about for ten minutes off the cuff? - What are you complimented for? Another resource that has been instrumental are Podcasts! Below are some of my FAVORITE podcasts.They are SO POWERFUL, INSIGHTFUL, and INSPIRING! These Podcasts are valuable beyond measure. Do yourself a favor and start listening! (I listen to the following through the Apple Podcasts app but they are available wherever you listen to podcasts). “Don’t Keep Your Day Job”, Hosted by Cathy Heller (This one changed my life) “Creative Pep Talk”, hosted by Andy Pizza “Do it scared”, hosted by Ruth Soukup “On Purpose”, hosted by Jay Shetty “The Marie Forleo Podcast”, hosted by Marie Forleo If you need a mindset reset, a different or newperspective, a dose of positivity, or something to help boost your mood, check out “CoffeeTalk with Liquidshano1973”, hosted by Shane Lekeda. I’m so thankful to have found this gem and I’m proud to call him a friend.

“Do what you love and you’ll never work a day in your life.” Marc Anthony

Click Here to Watch the FULL Workout!

Passionate for Proteins

Facts label on the foods you consume as 15-25 grams of protein is a good amount to aim for in this post workout snack/meal. It is also recommended to add a bit of carbohydrate to the protein post workout snack or meal as well. Eating a variety of protein sources, whether they are from animal sources or plants, will ensure you get all the nutrients your body needs. Howmuch protein should you consume while being active? The Academy of Nutrition and Dietetics recommends athletes to consume 1.2 to 2.0 grams of protein per kilogram of body weight per day (to determine kilograms, divide your weight in pounds by 2.2). This daily protein intake recommendation should be for the total amount of protein consumed throughout the day and after exercising. The intensity and duration of the physical activity are factors when it comes to how much protein you need. High protein post workout snacks or meals ideas 8 oz of chocolate milk, chicken breast, eggs, nuts or seeds, beans, turkey, fish, Greek yogurt with berries, peanut butter and jelly sandwich. Fueling your body properly can improve your exercise performance. A well balanced diet is key in promoting overall health. It is important to aim to use the MyPlate guidelines to include half of your plate as fruits and vegetables, the other half as whole grains and protein, and consuming low fat or fat free dairy products. Stay tuned for more nutrition tips to come!

Nutrition Expert Callie Neumann, RD

THAT’S THE DREAM …and so much easier said than done! TRUST ME, I’ve put the time and money into trying to identify what my “passion” is. I have taken online courses, listened to endless podcasts, read self-help books, and I even went to the extent to hire a fancy life coach. I was obsessed with finding my “calling” and I learned so much about myself along the way. If you know what your passion is and you are pursuing it…GO YOU!!! That is so amazing, and you should take a moment to practice gratitude for that because it’s pretty rare these days. Not only did you find your passion, but you get to live that dream! For those of you who are struggling (like I was), let me save you some time, money, and frustration by offering a few tips which have helped me. Just starting the journey to find your passion is the first step in the right direction. Too often, we allow ourselves the indulgence and then we get overwhelmed and self- doubt consumes us (aka “imposter syndrome”). Hear this, it’s okay if things aren’t perfect! So what if it’s messy, JUST START!

Nutrition and exercise go hand in hand. Foods you consume can make a difference in how you perform in your fitness routine. Your diet, and the intensity and duration of your workout influences what your body will use as fuel to power through your workouts. Your body uses macronutrients as fuel. When you think of the word, macronutrients, what do you think it means? If you guessed large nutrients, you are exactly right. There are three types of macronutrients: protein, carbohydrates, and fat. Your body needs these nutrients in a larger capacity in order to function properly. These nutrients also provide your body with calories, which therefore gives you energy to live. They also power through your workouts. In this article, we are going to discuss one macronutrient, protein, and the benefits to incorporating this nutrient into your diet to improve exercise performance. What does protein in your diet do for you? Protein allows your body to grow, build and repair tissues, and when combined with exercise, protein intake can increase muscle mass. Protein may also reduce muscle soreness. Timing is everything You should try to consume a protein source somewhere between 30minutes to 2 hours post workout.Be sure to check the Nutrition

Now go find your passion and IGNITE!!

Hi. I’m Stacy. I ammany things, including but not limited to, a mom, a wife, a daughter, a friend, a creator, an amazing lip-syncer, an empath, and an overall good time. I have an MBA from Southern New Hampshire University and I enjoy painting, photography, drinking wine, eating french fries, and crafting. I have been married for 10 years (cocktail please!!) and together we have made two amazing humans (another cocktail please!!). Our son Anthony (7) and our daughter Sloan (4) have non-stop energy and in the rare instance they are not talking they are eating all the snacks. I am typically the “go-to” person for my friends who are seeking advice, a non-judgmental ear, perspective, a good venting session, or even just a hug (I am also a master hugger). I believe that human connection is of the utmost importance and that kindness is cool.

Callie graduated with a degree in Nutrition-Dietetics from The College of Saint Benedict in St. Joseph, MN and completed her Dietetic Internship at Indiana University-Purdue University Indianapolis. She currently works as an Assistant Child Nutrition Director for Anoka-Hennepin Schools in Minnesota. Callie enjoys creating nutritionally balanced menus for students to enjoy in school. She is a firm believer in a well balanced diet to fuel academic and athletic performance. Nutrition is a very complex topic, but Callie looks forward to helping you understand what your individual needs are!

Callie Neumann, RD

Stacy Cardinale

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