harvest healthy From The Florida School Nutrition Association June 2025 | Issue 1
Summer Served
Refresh Your Approach to School Nutrition Out With the Old and in With the New A Finger-Lickin’ Success in Volusia County Balancing Labor Demands in Uncertain Times
What’s Inside JUNE 2025 | ISSUE 1
FEATURED ARTICLE Out With the Old and in With the New
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Hillsborough County’s Food Day: Fresh, Local Flavors Star
18 Wheatley’s Winning Compost:
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30,000 Pounds to Green Garden Glory
10 Miami-Dade Schools Hosts First-Ever Student Food Show 12 Balancing Labor Demands In Uncertain Times 14 A Finger-Lickin’ Success:
20 Zee Zees Helps Tackle School Lunch Debt 22 Chapter Chatter 24 OCSNA Golf Event & Gala Raffle: A Win-Win for Scholarships
Volusia County’s Ultimate Chicken Wing Challenge
17 2025 Legislative Forum
Produced by
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OUR MISSION To advance child nutrition programs that promote wellness and academic success, while promoting leadership opportunities to members.
2024–2025 BOARD OF DIRECTORS
Tony Jenkins President
Roy Pistone President-Elect
Valerie Hansen Secretary/Treasurer
Calbrail “CB” Banner Executive Director
LaCheron Conway Olson Director Chair
Paul Ingram FS Employee/Manager Chair
Patrick Howell FS Employee/Manager Chair-Elect
Rachelle Cole SIP Representative
Josh Fowler SIP Representative-Elect
Melody Rollison Region I Director
John Tyre Region I Director-Elect
Blake Dicks Region II Director
Dalne Kennedy Region III Director
Justin Mundet Region III Director-Elect
Vera Torres Region IV Director
Amanda Fox Director At-Large I
Caron Rowe Director At Large I-Elect
Gwen McCartney-Freier Director At Large II
Vianka Colin FDACS Director
Tratika Morgan Admin/Supervisory Chair
Sean Ellis Admin Supervisor Chair-Elect
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FSNA PRESIDENT A message from Tony Jenkins
Greetings, FSNA members!
As I prepare to conclude my term as President of the Florida School Nutrition Association, I do so with a heart full of gratitude and a deep sense of pride in what we’ve accomplished together. This year has been one of reflection, renewal, and reimagination as we worked collectively to strengthen our foundation and build momentum for the future. When I stepped into this role, I hoped to support an environment where all members felt seen, valued, and energized by the work ahead. What I found was a network of professionals who consistently go above and beyond whether it’s providing meals in times of uncertainty, showing up for professional development, or mentoring the next generation of leaders. Your commitment is what makes this Association so special. Throughout the year, we’ve re-examined how we connect and communicate, launched initiatives to reinforce the value of membership, and set the groundwork for long-term growth. We’ve also embraced innovation, built new partnerships, and begun conversations that I believe will shape the next era of FSNA.
None of this would have been possible without your dedication, creativity, and willingness to lean in. Thank you for the work you do in your districts, and for the energy you bring to our shared mission. As I hand the football off to Roy Pistone, I do so with full confidence in his leadership and vision. Roy is thoughtful, strategic, and brings a fresh perspective that will move FSNA forward in dynamic ways. I know he will build on the progress we’ve made and lead with the same integrity and passion that define this great organization. It has been a true honor to serve you, and I look forward to remaining an active member and champion of this Association. Warm regards, Tony
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Out With the Old and in With the New
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Springtime is the time of year when nature seems to wake up after the long, dreary winter. The days get longer and the sun shines brighter. Trees and plants burst into bloom and many fruits and vegetables become abundant creating a vibrant and colorful landscape. Springtime is associated with feelings of expectation, optimism and a sense of fresh beginnings. People tend to enjoy spending more time outdoors simply enjoying the warmer weather.
This is also the time of year when people adopt the moto “Out with the old and in with the new”. If you are anything like me, you love to clean out. It is one of my favorite tasks to do at my house. I can put my Apple Air pods in my ears, click my favorite playlist and just toss the “old” right out the door. Once I am done, I have a feeling of relief and satisfaction. Springtime cleanouts allow me to keep what is working for my home at that time and to get rid of things that aren’t working for us anymore.
The same goes for Child Nutrition Programs all across Florida. Once April rolls around, most CN Programs are gearing up to close down another school year and possibly open up their Summer Feeding sites. While those two projects are very important, I also believe that taking a long, hard look at your program at this point in the year is very beneficial. While some might feel this task is daunting, once you get started and put in the work, the outcome is worth it. Here are a few tips to help you get started “cleaning out” your program.
As any successful business person knows, your customers are the most important people regarding your business. This can be said for Child Nutrition Programs as well. Setting up student focus groups are a great way to hear from your customers. This might seem like a large task to take on but in reality, it isn’t. You can simply reach out to a teacher that is over a certain club or organization to see if you could come join them at their next meeting. When you attend the meeting, be sure to bring past menus, possible new recipes or items so that you have a good starting
Start with talking to your customers
point for the meeting. Once the ball gets rolling, the students will open up and let you know their thoughts. This is a good exercise to use to help get rid of menu items that students do not really care for and add new menu items that they are interested in. Be sure to host student focus groups that cover all age range to include the younger grades as well.
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As a former Director, I heavily relied on the input of my team. In one former district, I had thirty-five schools that served our students. Because I was only one person, I could not be in every school, every day to see the students and get to know their likes verses their dislikes. Therefore, I created a Manager Advisory Team to help me do just that. There were six managers on the team and they were voted on by their peers. There were two managers for elementary, middle and high so that all three age groups were represented evenly. During the Spring meeting, we would discuss new ideas that I had for the upcoming school year. The team would give me honest
Manager Advisory Team
feedback regarding those ideas. Sometimes this meant we scratched the idea all together, sometimes we tweaked it to make it better and sometimes they liked it as it was presented. They also brought new ideas to the table which we were able to implement if the team as a whole, saw fit. We went through the menus to see what worked and what didn’t. The team’s help allowed me to make the decisions I needed to make in order to clean out the old things in our program that weren’t working anymore and to implement new things for the next school year. My management team were my eyes and ears of the program therefore their input was valuable to me when cleaning out.
Springtime cleanouts are a very important part of creating the best program we can for our students. It is a time where your team can come together and get ready to be better for the upcoming school year. Throwing out the old that doesn’t work anymore and replacing it with the new might just be what your program needs in order to be successful for your students. Happy cleaning. •
Getting the opinions of the principals can be very beneficial to cleaning out your program. Around year three of being a Director, I decided to reach out to a few principals in each of my elementary, middle and high schools to gain their feedback. I mainly wanted to know, from point of view, how we could make our program more effective and efficient. Were we getting the students through the line
Principal’s opinions
fast enough? Did we need to implement kiosk in the buildings to help with breakfast? Are the child nutrition team members serving the students well? Do we need to come up with a plan to update the cafeteria? The feedback I gained from the principals allowed me to see our program from a different perspective which made our program even better. Most principals are happy to answer a few questions in order to ensure their students are being served with great care.
Donette Worthy | Client Relations Manager, NxtGen Network Donette is from sweet home Alabama and is passionate about all things Child Nutrition. With 13 years of experience in Child Nutrition with 10 years as a Director, she brings a different perspective to the NxtGen team. Throughout her years in CN, she’s spoken nationwide to help programs flourish, enjoying marketing’s creative aspects and professional growth. Her theory is you can always learn something new because when you think you know it all, it’s time to go to the house.
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Hillsborough County’s Food Day FRESH, LOCAL FLAVORS STAR
Miami
Oviedo
Tampa
Hillsborough County was excited to celebrate Florida Food Day on May 15, 2025, featuring a locally sourced menu that highlighted the best of Florida’s agriculture. They served a Florida Sunshine Rice Bowl with Chicken Tinga and Cilantro Lime Rice from Oviedo , Honey Sweet Cuban bread and milk from Tampa , fresh cucumbers from Pompano Beach , sweet watermelon and baked sweet plantains from Miami . This special day allowed students to enjoy the delicious and nutritious foods grown and produced right here in Florida, celebrating the state’s rich food heritage.
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Miami-Dade Schools Hosts First-Ever Student Food Show DISTRICT SPOTLIGHT 540 STUDENTS 50+ NEW FOOD OPTIONS
In a groundbreaking effort to elevate student voices and improve school nutrition, Miami- Dade County Public Schools (M-DCPS) Child Nutrition Program recently hosted its first-ever Student Food Show—a vibrant, interactive event that welcomed over 540 students from across the district.
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WATCH THE VIDEO FOR A QUICK OVERVIEW OF THE EVENT
Held on April 23, 2025, the Student Food Show was designed to engage students directly in the meal selection process for the upcoming 2025-2026 school year. Students had the opportunity to sample more than 50 potential new food items, providing real-time feedback that will influence which meals make it to their cafeterias next year. The event brought together a wide range of food manufacturers and vendors, including nationally recognized names like ES Foods , Yangs 5th Taste , and several
emerging brands committed to bringing innovative, nutritious, and culturally relevant options to school menus. From globally inspired dishes to plant-based favorites and better- for-you snack options, students tasted, rated, and reviewed each item. Students provided insights on flavor, appearance, and overall appeal. This data will help the M-DCPS menu planning team make student-informed decisions that align with both USDA guidelines and evolving student preferences. In addition to being a fun and
flavorful day, the Food Show served as an educational experience. Students learned about nutrition, food sourcing, and the importance of balanced meals. It also offered manufacturers a valuable opportunity to hear feedback directly from their end users— students themselves. The success of the event marks a new era for M-DCPS, reinforcing the district’s commitment to student engagement, wellness, and continuous innovation in school food service. Plans are already underway to make the Student Food Show an annual event, expanding opportunities for more students to participate and help shape the future of school meals. By involving students in meaningful decision-making, Miami-Dade is not only serving better meals—it’s building a stronger, more inclusive school food culture.
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Balancing Labor Demands IN UNCERTAIN TIMES
Like most Child Nutrition Programs, the economy and inflation impact our operation in ways that we have never experienced. Even just as little as five years ago, our sites were well oiled machines providing consistency operationally and more importantly, for staff and students. Fast forward to these uncertain times facing new challenges, our operation is having to find ways to still make it work.
Not only has revenues changed but expenses have been more than we have ever seen before due to the rising cost of all operational cost.
There is a lot that we can not control so we work hard to focus on what we can with the goal of not only surviving but also thriving.
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The data by site ranged from the good, the bad, and maybe even the ugly, but it was important to face the numbers to be able to develop a strategic improvement plan. After all, it is much more difficult to figure out where to go if you don’t know where you stand. The plan was surely not a one size fits all as each site had its own set of unique challenges. It was vital that the management at each site was aware of their numbers; how they were calculated, what impacted them, and what was the goal. Know Your Numbers…. Know Your Reality Strategically Staff How many students would be participating, where would we be serving meals, where would students consume their meal; we found ourselves with new answers to these questions and therefore, our staffing structure had to adjust. Serving times were extended to comply with social distancing and sanitation while participation counts fell. It took creativity to develop a schedule that met the needs of the operation without breaking the bank. We expanded our dual management model where a manager and assistant manager supervise two school sites. Typically, one of the two school sites has a very low participation (<500 MEQ) and is in close geographic proximity to the other site. We recognized that the need for cross training was more important now than ever as multitasking became a necessity!
Communicate, Communciate, Communicate
Since so much changed so rapidly it was important to have regular communication with all the stakeholders to successfully adapt to our new normal: Superintendent Staff, Principals, Parents, Community Members, Students, Teachers, and most critically the Foodservice Staff. It was vital to be as transparent as possible with our challenges, solutions, and next steps. Change is never easy, so the transparency and collaboration brought forth vital stakeholder buy in. Child Nutrition Staff are truly the most resilient and dedicated. Their find a way approach to ensure students get a meal is truly remarkable and heartwarming. While so much has changed their giant hearts have surely been the constant amidst these uncertain times.
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A Finger-Lick Volusia County’s Ultimate Chicken Wing Challenge Crowns a Winner Among Local Schools The air was thick with the irresistible
Hawaiian flavor creation, the competition was fierce—and delicious. After a rigorous tasting session by a panel of judges made up of culinary students, local food experts and chefs, one school emerged victorious. The winning recipe, “Spicy-Lemon-Pepper Wings” from Galaxy Middle School, wowed the judges with its perfect balance of heat and citrus, with a crispy finish that kept everyone coming back for more. “I really was not expecting us to win, I’m very proud of my team and all their creativity. I was very shocked! Thanks to everybody who
participated, it was fun. This is all for…trying to get our students to eat our wings” said Galaxy’s Café Manager, Jean Murphy. As part of their prize, the “Spicy- Lemon-Pepper Wings” will be featured on the official school menu starting next school year, allowing students across the district to enjoy the winning flavor. The victory not only earns Galaxy Middle bragging rights but also highlights the creativity, teamwork and skills of the Cafe staff. The contest also served as a platform to encourage student engagement with School Way Cafe. The school district praised all seven
aroma of spices, sauces, and sizzling wings as two finalists of seven local schools competed in this year’s much-anticipated Ultimate Chicken Wing Challenge. Held in a festive atmosphere at University High school, full of school spirit and culinary creativity, the event brought together students, faculty, food enthusiasts and local chefs for a delicious showdown. Participating schools submitted a unique wing recipe, showcasing bold flavors, inventive ingredients, and school pride. From “Spicy Lemon-Pepper Wings” to “Kick-a- Mule BBQ” and even a spicy-juicy-
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kin’ Success
schools for their participation, noting the outstanding quality of entries and the enthusiasm of the teams involved. The other schools included Deland High School, Spruce Creek Elementary, Deland Middle School, Volusia Pines Elementary, Campbell Middle School and Pine Ridge High School. “We’re looking forward to maybe doing something like this again in the near future,” said Marketing Coordinator Robenson Prime. “We actually had a district reach out
offering to compete with today’s winner and we absolutely welcome the challenge!” Tyson K-12 was the main sponsor of this event, and they came out to support this wing challenge. “We’re super excited to be able to showcase these wings on our Tyson K-12 website going forward and share to them with other districts around the country” said Tyson’s K-12 Account Manager, Jennifer Smith. With full bellies and high spirits, district leaders declared the
Ultimate Chicken Wing Challenge a soaring success, setting the bar high for future culinary competitions. Congratulations to Galaxy Middle— and let the countdown begin until these wings hit the menu!
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2025 Legislative Forum
Justin Mundet, Eric Baloun, and House Rep. Leonard Spencer
Team Florida
Justin Mundet & Sky Beard- Director of No Kids Hungry
Justin Mundet Dual Manager FNS OCPS Orange County Public Schools Written by
This year’s FSNA’s Legislative Forum was held at our capitol in Tallahassee, FL on March 18th and 19th. The Florida School Nutrition Association hosted our meeting on March 18th to discuss the current position paper and current events related to school nutrition. The advocacy topics we reviewed were: Increase the Reimbursement Rates, Protect and Expand the CEP program. This meeting gathered FSNA members from around our Great Sunshine State and Sustaining Industry Partners to prepare us for advocacy the following day on Capitol Hill. I was accompanied by OCSNA member Eric Baloun, manager of Ivey Lane Elementary School & Lake Silver Elementary School. Even without an appointment, we
were excited to be able to share a table in the office of FL House Representative Leonard Spencer of District 45. We spoke for a few minutes on how our program could be affected by Federal budget cuts and we also pressed the need for continuing CEP eligibility to feed our students. Eric and I shared our personal experiences with running our operations and seeing the impact of feeding our students. I was able share some energetic pictures of my students during a recent visit to Dream Lake Elementary School from Konstantino Manolopoulus’s Food is Fuel presentation. After some warm and appreciative feedback from House Rep. Spencer, we shook hands and parted ways with a great picture and we left a positive impression.
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Phillis Wheatley Elementary School was recently recognized in our OCPS District News article, The Slice. Our school is a test pilot for a compost program to divert excess waste from reaching the county landfill. With the community-driven efforts of the students and staff, Phillis Wheatley has diverted 30,000 pounds of organic waste this school year. That’s about as much weight as a loaded-out firetruck. That averages to roughly 80 pounds per student in one fiscal year. We placed 1st amongst the other pilot schools, and our compost efforts will also support our local school Garden Club. What a great example to impact our local environment and teach students the responsibility to protect it. WHEATLEY’S WINNING COMPOST 30,000 Pounds to Green Garden Glory
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Zee Zees Helps Tackle School Lunch Debt IN HILLSBOROUGH COUNTY
NATIONAL GRANT 1 of 3 SCHOOL DISTRICTS SELECTED
Zee Zees, a brand known for its nutritious snacks and commitment to children’s wellness, is making a big impact with its Grab the Tab School Lunch Debt Relief Grant. The initiative, designed to help pay down school lunch debt “one tab at a time,” selected three schools this year from a pool of applicants spanning 43 states. Among the recipients was Hillsborough County Public Schools in Tampa, Florida, with three specific schools benefitting directly: Tinker K-8, Randall Middle School, and Newsome High School. Through the Grab the Tab grant, Zee Zees relieved a total of $36,138 in lunch debt for the Hillsborough County school system. In addition to the financial relief, the company also provided an in-kind donation of its healthy, student-friendly snacks to support the schools’ efforts in providing nutritious meals.
The program’s selection process was based on financial need and the school district’s demonstrated commitment to offering healthy meals to their students. Hillsborough County’s inclusion in this year’s recipients highlights the district’s ongoing efforts to support student nutrition despite increasing challenges in school meal funding. “For us, it’s all about supporting students and families,” said Colin Gerding, Principal of Randall Middle School. “To have Zee Zees come in, it is a huge support for us as a district. All we want to do is support our students and our families, and having a partnership like that just allows us to do that much more.” School lunch debt is a growing concern across the country, affecting students’ ability to access meals and creating stress for families and school administrators alike. Zee Zees’ Grab the
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Tab initiative not only helps ease that burden but also raises awareness about the importance of equitable access to school nutrition. By alleviating debt and providing wholesome snacks, Zee Zees is reinforcing the connection between academic success and proper nutrition. Their support is a reminder of how corporate partnerships can play a meaningful role in supporting communities and ensuring every student has the fuel they need to learn and grow. With initiatives like Grab the Tab, Zee Zees is helping to create a future where no child has to worry about their next school meal—and that’s a tab worth grabbing. Congratulations to Shani Hall and the entire Hillsborough County Public Schools Child Nutrition Team.
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chapter
BSNA Celebrated National School Breakfast Week! Our South Plantation High School members used the theme “Clue Into Breakfast” and created a little friendly competition for their high school kids. Every day of the week as the kids got a breakfast, they received a clue to solve during breakfast. Small prizes were awarded to the student “sleuths” who solved the mystery correctly. The largest mystery clue game was at the end of the week where the kids had to “guess” the guest.
BSNA End of the Year Social Mixer at Dave & Busters
Games were played, door prizes were won, and lottery winners went home extra happy. The mixer celebrated the end of another school year, and fun was had by all during this family-friendly event.
North Side Elementary BSNA Team had VIP Regional Superintendent Dr. Flemming join them to celebrate National School Breakfast Week, and on Friday March 21st, Broward School Nutrition Association held a 50/50 Lottery with their Manager members. BSNA Member Renai Statman was the winner of the 50/50 lottery winning $400! BSNA was able to generate an additional $400 for the organization! Way to go BSNA Members!
Pictured Left to Right at North Side Elementary School: Ms. Smith, Assistant Principal: Ms. Alexis Rivers Key Person: Dr. Flemming, Regional Superintendent BCPS: Patricia Marcato-Rodriguez, Triple Manager; Ms. Marilyn Guirand, Principal
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Celebrating Years of Service! BSNA Members celebrated for the years of hard work & dedication to K-12 Food Service at Broward County Public Schools.
chatter
Earth Day! Broward County Public Schools reduced their Carbon Footprint by hosting a “Reduced Plastic Day.” They modified their serving techniques to include meals served on recyclable paper trays, more finger foods, and mini paper trays & containers were used to serve fresh fruits & vegetables. Plastic sporks were only provided upon request.
Pictured Left to Right: Barbara Bennet 18yrs.; Ms. Shatonya Webb 21yrs.; Ms. Melissa Francis 31.5yrs. (also retiring at the end of this year); Ms. Patricia Reed 26yrs.
Additionally, South Plantation HS BSNA Members had a blast with inviting some special guest servers, the former Principal of the school, Ms. Henschel and the new Principal of the school, Ms. Ries, to serve the kids. The kids had to pick a line with their favorite principal to serve them. At the end of the day, Manager Ms. Ella Terry and her team counted the breakfast sales from each line. The line with the most breakfast sales won. Former Principal Ms. Henschel sold 103 breakfast meals on her serving line!
Pictured Left To Right: Ms. Wanda Paul, Chief Facilities Officer of Broward County Public Schools and the “guess the Guest” clue answer, Ms. Ries, Principal of South Plantation High School, Ms. Henschel, Director HR Operations at Broward County Public Schools and Former Principal of South Plantation High School, BSNA Member Ella Terry, Kitchen Manager South Plantation High School.
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OCSNA GOLF EVENT & GALA RAFFLE A Win-Win for Scholarships
I am also grateful to the following sponsors for raffle promotion prizes: • A new golf bag from Callaway Golf Orlando • A gift card from Publix • A game voucher from Top Golf • A free round for 4 players at Mount Dora Golf Course Thank you to the following FNS team members and managers for playing this year: • Brett Lemaster • Lawrence Spears • Sam Robinson • Wil Chery • Justin Mundet • Ricardo Mesorana • David Richardson Thank you, OCSNA Volunteers, for making this a great day! • Pablo Dones (Great Pics) • Stephen Mundet (Great Pics) Special Guest Appearance by FSNA President Tony Jenkins. Thank you for the support! • Kelly & Eric Baloun • Lindiwe Raasch
Warmest Greetings from your OCSNA President, Justin Mundet. On Saturday, March 29th, we held our 2025 Annual OCSNA Golf Tournament on a beautiful Metro West Golf Club day. It was the perfect weather to play 18 rounds on the greens. I’m delighted to share that we had a larger turnout this year, and the OCSNA worked many late hours to acquire FNS Team sponsorship and most importantly, raise scholarship funds. This tournament would not have been a success without our Major Title Sponsors:
• Peterson Farms • M&B • Tyson • Coastal/Super Bakery • Thermo King
• Cool Tropics • Prime Food Brokers • Champion • Pilgrim and Palmetto Gourmet Foods
Swag and Treat Sponsors: • Tyson • Otis Spunkmeyer
• Pilgrim • Champion
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After all 11 teams finished swinging below par or better, our group gathered at Teak Grill Orlando to award this year’s Annual OCSNA Golf Tournament winners! 1st Place: Team Pilgrim Valerie Eckert, Gail Czelusniak, Mike Musgrove, Brian Eckert 2nd Place: Team Champion Ed Nicewicz, Ty Welthman, Bob Eads, and Chris Veith 3rd Place: Team Prime Food Brokers Nick Gill, Nick Brothers, Rob Markowski, and Dillon Vitale
On Friday, May 9th, the OCSNA held our popular 50/50 raffle during the OCPS FNS end-of-year Gala. As OCSNA President, I am excited to raise more funds for our OCSNA Scholarship. After setting up our table in the main lobby with our tickets, signage, and prize wheel. We got right to business, greeting and welcoming the gala attendees. I am happy to announce that we raised $1,344, with an even split of $672 awarded to one lucky winner. The other half is going to my existing OCSNA Scholarship program. What a great evening to support our local chapter!
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NEXT ISSUE
Harvesting Summer’s Best Fresh Flavors for the School Year Celebrate the bounty of summer produce with a focus on fresh fruits, vegetables, and Whole Foods that can be incorporated into school lunches or after-school snacks. Offer ideas for how to make the most of summer’s harvest and create nutrient-dense meals that can transition into the school year.
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