End of the Year Cheer!

We made it! 2021 is almost a wrap and we're about to dive into a new year full of new opportunities!

Issue No. 12 December 2021

FOR SANTA Sleighin-It

LITTLE ACTS Big Impact

THE BUSINESS of School Nutrition

Contents

Director of Food and Nutrition, School City of Hammond (IN) Christine Clarahan, RD, SNS BUSINESS The of

Episode Partners

In This Issue

The Journey of a Leader

FOR SANTA Self-Proclaimed Recipe Concocter Valerie Weivoda, MS, RD, LD, SNS Sleighin-It

Letter from the Editors & Served Highlights 6 The Business of School Nutrition 8 Sleighin-it For Santa 14 Smile, Give, and Give Yourself a Break! 13

During this episode, we spend our time talking about what it takes to successfully lead others to be the best versions of themselves no matter when or where. The journey of a leader is one that will be faced with many challenges and one that can lead to many rewards. It’s also a journey that never truly ends.

Leadership Replay

54 min The Journey of a Leader: Episode 1 Prefer a Podcast? Listen Here!

by AmTab 15

Food Court of the Month

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From our Partners

Changing the Perception of Child Nutrition with Tyson & LINQ

Enhancing the Learning and Dining Experiences with AmTab

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2 | Next Up

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include a live in person audience or a live virtual audience to engage with in real time. The concept of the show revolves around “breaking bread” while building relationships, building each other up, and solving problems through collaboration to create a better tomorrow.

Next Up is a talk show featuring some of the most successful leaders, educators, and influencers from around the world serving in different sectors. Guests will be chosen by NxtGen Network and can also be suggested by sponsors. All episodes will be filmed in a studio with a multi-camera setup, be converted to podcast, and can

Contents

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In This Issue

Quotable Moments “You are the expert. You should be at the table. You have something to say.”

Little Acts, Big Impact 16 Nutrition and Fitness with Andrea Sundberg 18 ICN Resource of the Month 19 More Than Meets the Eye 20 LINQ’D UP Podcast: Episode 6 Child Nutrition Programs Are

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Break!” Mark Drew

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FOOD COURT of the Month! Give the Gift of a new dining space! LITTLE ACTS Big Impact!

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The Momologue 21

Teamwork.

Quotable Moments 22

Angela Olige

The Last Bite with Chef Sharon Schaefer 23

| Sarah@NxtGenNetwork.com | Digital Editor Sarah Kolcheck

| 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 Melissa Mayer

| Breanna@NxtGenNetwork.com | Assistant Editor Breanna Gustafson

The Holidays are officially upon us!

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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 2021 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.

Ready Foods Annelise McAuliffe Soares

Stacy Cardinale

@NxtGenNetwork365

@nxtgen_network

@NxtGen_Network

NxtGen Network

Nxtgen-Network

Goes to California!

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

Co-Creators & Co-Editors Amanda & Marlon Say

We made it! Well, technically we almost made it. 2021 is almost over and we’re blessed with the opportunity to go into 2022 with the experience and wisdom we’ve earned from one of the most challenging years most of us have ever had. Most people that know me know Christmas is my favorite holiday! Christmas means so many things to me, one more so than the others, but it’s also a time where families, friends, and colleagues come together. Being the relational person that I am, I love every second of this. Personally, I have family coming to town from all over the country and multiple countries. But I’m not here to talk about myself. Just like how Christmas brings people together, in person conferences do as well. Conference centers are continuing to open their doors and I can’t wait to have the opportunity to see my friends again and make new ones. There’s so much to being face to face, building relationships, and sharing experiences in person that so many of us have missed out on since the pandemic began. I had the chance to go to a few conferences this past year including Alabama, Florida, and California (all were successful in my opinion) and it’s clear to see that we miss each other. This industry is one that is relational and an industry that is no stranger to banding together and supporting each other, we thrive on it. Make sure you take the opportunity to watch some of the From the Show Floor Live videos on the following page and you’ll see what I’m talking about. The products on display were awesome and the educational sessions were good, but I got the feeling that the thing that excited everyone the most was just being around other humans.

I’d like to take this opportunity to say don’t take this new year for granted. One of the most influential books I’ve read is called “It’s

AmTab amtab.com

California Beef Council calbeef.org

Cargill cargill.com

Not Just Who You Know” and it talks about never taking an interaction with another person for granted. I treat every introduction with a new person as an opportunity. An opportunity to serve them, an opportunity for them to help me with something, or an opportunity to collaborate and do something miraculous together. As we go into the new year, and you have the opportunity to reconnect with old friends and make new friends at conferences don’t take it for granted. Treat it as an

Country Pure Foods countrypure.com

Darlington Snacks darlingtonsnacks.com

Froot Jooce frootjooceice.com

Lunch Assist lunchassist.org

opportunity and do what we do best in Child Nutrition. Find ways to support each other so we can continue to innovate and thrive.

Merry Christmas!

-Marlon

Scholar Snacks

Titan a LINQ Solution titank12.com

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On The Front Lines

positive. We need to be prepared for keeping our departments afloat when a crisis like COVID hits. This includes being able to speak to our district superintendents and chief business officials clearly and concisely if we won’t be able to cover costs due to circumstances outside our control. A great resource for you, and your managers, is SNA’s Dollars & Cents of Financial Management training . I recently led this training with my staff, and it was a HIT. Knowledge is power and our managers knowing how various decisions and data impacts our bottom line is critical.

organization – ASBO – the Association of School Business Officials International – also has state organizations. One of the very first pieces of advice that was offered to me by my predecessor was to immediately join Indiana’s ASBO organization, and I am so glad that I did. The way that SNA and ISNA have helped me to be a better and more-informed child nutrition director, IASBO has helped me to better understand the financial side of my job. IASBO has a calendar of professional development that covers everything that I need to know about school business – from HR issues to school referendums. I no longer feel like I need to go back to school for an MBA,

BUSINESS The of

Like it or not – we are all responsible for keeping our departments “in the black.” “

I can get all the specialized training I need – not to mention INCREDIBLE networking - through my state’s ASBO.

Director of Food and Nutrition, School City of Hammond (IN) Christine Clarahan, RD, SNS

Additionally, Indiana’s ASBO has an unbelievable 2-year Leadership Academy that I was recently accepted into. This is training that will make me a better business professional and a better person.

COVID has likely had an extreme impact on your department’s budget (whether good or bad). My district remained in virtual learning for almost the entire 2020-2021 school year which had a detrimental effect on our bottom line. Looking at all the data that has an impact on our revenue and costs is becoming an almost daily task and making smart business decisions is rising higher and higher on my priority list. COVID brought the importance of school nutrition to the forefront. We have had more positive community support in the last two years than anytime in recent memory. This is the time for us, child nutrition professionals, to “pull up a seat to the table” and be recognized as school business officials just as your district’s business office and other administrators are. To feel comfortable doing this, I recommend immediately joining your state’s ASBO chapters and making your presence known and felt in their meetings/events. I recently attended Indiana’s 75th annual conference (I might have been the only child nutrition director there as a full-conference attendee) and that can be a scary and lonely

I have been a Child Nutrition Director for almost exactly 5 years. Sometimes I think back to that completely naive person I was just before accepting the position to lead a department of over 140 people and a roughly $9 million budget. Undoubtedly the thing I was least prepared for (and I think 97% of directors would agree) is that the hardest part of the job that you receive next to no training on – is human resources/managing people. However, a close second for me has been learning and growing my business brain and acumen. Within the last 1-2 years, as I’ve settled into feeling more comfortable with the day-to-day operations of our department – I’m finally turning more attention to the business side of the job. I’m finding that if you want to speak about child nutrition programs to anyone outside our child nutrition bubble, it’s the dollars and cents talk that reaches them. We know what we mean when we say AR, ASSP, FFVP, HHFKA, SFSP, SSO, PLE, and so on – but the second you start talking to non-child nutrition K12 administrators their eyes glaze over.

Like it or not – we are all responsible for keeping our departments “in the black.” We need to understand our revenues and expenditures so that we can adjust our spending accordingly. I’m not sure about your district – but mine is not in the position to help cover any budget shortfall we might have. Part of my success as a director is ensuring that we stay budget

The same as SNA has their own state affiliate/

Read On

On The Front Lines

attending the business events and encouraging those business officials to attend child-nutrition specific training so that we can all appreciate the work being done on either side of that divide. We are a valuable and vital asset to each school district. We need to project that image of professionalism and business-savvy to our fellow school business officials by being visible to them at business-minded events. Bottom line – seek out the business-focused training available to you whether it is training offered from your state SNA affiliate, the national SNA Training Zone, your local or national ASBO chapter, etc. If you don’t see training to fit your needs, reach out to these organizations and request them. Our future financial success depends on it!

feeling to have. I looked at it as an opportunity to broadcast and speak with as many other school business officials as I could about how all child nutrition departments are a vital piece of the school business puzzle. Attending conferences with other school business officials also offers more unique one-on-one time with your school business officials. At the IASBO conference I was able to have uninterrupted time at dinner with our district Superintendent and Executive Director of Business Services! When else will you get that kind of face-to-face time? I’m lucky that my mentor at work (our Executive Director of Business Services) Alesia Pritchett has attended SNA conferences such as SNIC and ANC. She understands the business side of child nutrition. We need more of that! We need to be

CALLING ALL CONTRIBUTORS

We Want YOUR Voice in

Christine Clarahan, RD, SNS

Director of Food and Nutrition, School City of Hammond (IN) Christine Clarahan has been a Director for the last 5 years and is the current ISNA President- Elect. She completed her dietetics undergraduate work at Iowa State University and her dietetics internship at the Cleveland Clinic in Cleveland Ohio. She has her master’s degree in Human Nutrition from the University of Alabama. After completing her dietetics internship, she worked at DuPont Hospital for Children and the Children’s Hospital of Philadelphia (CHOP) as a clinical and outpatient pediatric dietitian prior to moving back to the Midwest to be close to family. Christine is passionate about training/professional development and is always looking for ways to be a better leader for her department. She is a fierce advocate for her department. Christine and her awesome department were featured on the Today Show with Hoda & Jenna in June 2020. Christine was a co-advisor for SNA’s Director’s Best Practices virtual conference in October 2020 and a speaker at the 2019 School Nutrition Association Conference. You can also catch her at this year’s upcoming virtual School Nutrition Association Annual Conference doing a pre-conference session on how to use social media. Her non-work related interests include reading, true crime podcasts, puns, cross-stitching, food- themed earrings, and spoiling her dog Watson.

Have a story that needs to be told? Click HERE to request contributor information!

We’ve Got Your Back

and Give Yourself A Break!”

Ida Baker High School (FL); Drew Prints, LLC Mark Drew

Engineering & Design Teacher at Ida Baker High School, FL Drew Prints, LLC

Mark Drew is a graduate of the University of Tennessee with a bachelor of science in engineering. Upon graduation, he moved to southwest Florida to pursue work in the areas of site planning and design. After 4 years of site planning and another 3 years of site engineering work on the Southwest Florida Water Reclamation Facility expansion project, Mr. Drew chose to pursue a new career path in teaching. With grand visions of changing the world he currently teaches engineering and design at Ida Baker High School. Having three daughters of his own; his passion for development evolved

from not only wanting to build things, but build up people as well. In this time, he has performed the role of engineering instructor, coach and mentor at the high school and middle school grade levels. Without a formal background in education, his primary strategy has been to look for teachable moments while always leading with his heart. Whether working with students or fellow staff, his goal is to assist others in achieving their dreams. As owner/manager of DrewPrints, LLC.; Mark Drew utilizes his engineering design skills in a similar way bringing visions to life. In addition, he uses this pursuit to show his students the real-world application of the software and systems they learn about in the classroom. Along the way, Mr. Drew has become a golden apple teacher in the district and a strong advocate for the academic community. With a background in the performing arts, he uses the power of words to touch hearts and transform lives. Mark lives by the mantra “seeing isn’t believing, believing is seeing” and is committed to the mission of helping others see their dreams become a reality.

Sleighin-It

FOR SANTA

of a new dining space! Give the gift

Self-Proclaimed Recipe Concocter Valerie Weivoda, MS, RD, LD, SNS

FOOD COURT of the Month!

The Christmas break is quickly approaching, and chances are you’ve spent every moment since Thanksgiving counting down the days until you’re vegging out on the couch, getting hot chocolate wasted, and not worrying about food, supply and labor shortages….or is that just me? You’ve been chasing styrofoam offshore and collecting plastic forks out of front yards since Halloween. In case you don’t realize it, you’ve been sleigh-in it . Santa is winding down on production, and I say we join him! There is absolutely nothing wrong with admitting that you need a break to recharge. It’s healthy for the body and mind. When your family and friends start those group chats about who’s bringing what to the holiday party, you’ll find it easy to volunteer for this no-bake, adorable charcuterie tree. You can customize it any way you like making it savory or sweet. Here’s what’s on my savory board:

Over a long Thanksgiving weekend, the AmTab team worked tirelessly to finish this café modernization project. Everyone loves Thanksgiving because it allows for students and staff to unwind and spend quality time with their loved ones. What better way for students to return to school than with a brand-new cafeteria! The same way families prepare delicious meals on Thanksgiving that their sons or daughters love, it’s important for schools to create spaces that students want to be a part of. This school took the initiative and delivered a home-run for their students when they returned from their Thanksgiving break. We would like to offer a very lucky school the opportunity to be a part of a process that without a doubt positively affects students’ daily lives. But before we do that, we wanted to go over some of the benefits of a brand-new dining space. Benefit #1: Participation numbers increase when you add new furniture, and designs to your food court. Students get excited going into a brand-new space that is warm and inviting. Being able to go into a cafeteria and enjoy meals with their friends is so very important in building friendships. We all have our favorite restaurant that we like to go to. It could be your favorite because of the food menu, the ambiance, the great design of it or a combination. That is no different than the food court at your school. Creating a great place for your students

and higher in some cases. Now, who doesn’t want to be a part of that statistic? Benefit #2: Happier students. The simple fact of the matter is school can often times be hard and stressful. Students spend long days in the classroom. It’s moments when they go to the cafeteria that they can really let loose. Walking into a bland and drab environment naturally does not have the same impact as walking into a bright and vibrant one. Helping students smile and enjoy themselves in the cafeteria involves putting them first. Creating a space like this is possible and your students will thank you for it. Benefit #3: In today’s day and age furniture needs to be flexible. Whether it’s to move furniture around for a flex space, setting up for an event or to help the janitorial team clean products; there is always an importance on having flexible furniture. A huge advantage of AmTab is that all our furniture lines, especially inside the food court are all fully mobile. Set-up and cleanup have never been easier and more efficient for your staff. There are a lot of great benefits in incorporating new furniture and designs to your food court. Seeing your students smiling and enjoying their environment takes the cake as the best one on this list. Projects like modernizing your café are very affordable. It’s not something only the big districts can

• Raspberries • Green Grapes • Red Grapes • Rosemary, fresh from my garden (tree twigs)

• Genoa Salami • Pepperoni • Hamcola • Colby Jack Cheese

• Medium Cheddar Cheese • Provolone Cheese (stars)

Try making it sweet and fun with layers of fruit, pretzels, chocolate, peppermint bark, candy canes and marshmallows. M&M candies would make adorable ‘ornaments’. If you’re like me, being creative in the kitchen is fun and relaxing. You deserve to enjoy yourself. So get ready for some down time. The holiday break is almost here, and I’m shouting, “Full steam ahead, Rudolph!”

xoxo Gal Pal Val

to be comfortable and happy will keep them coming back for breakfast and lunch programs. Post modernization surveys tell us their participation has increased anywhere from 15% to 25%

have. You too can be a part of positively transforming students to live with a modern, popular, and fun new food court! So, what are you waiting for?

Valerie Weivoda, MS, RD, LD, SNS Child Nutrition Department Director, Lee County School District (MS) Growing up in a family of 6 children with parents and older siblings that cooked, I have always been curious in the kitchen. My love for food and fitness led me to pursue a Master’s degree in Dietetics and Nutrition from the University of Mississippi. During my internship I had a spark of interest in school nutrition. Now, as a director, I try to create and menu at least one new recipe each month, whether it be a taste test at one school or something menued across the district. In my spare time, I love to create my own recipes at home, prepare and review other’s recipes, and talk about all things wellness on my Instagram page: @val.weivoda_rd.

Conor Doyle Digital Marketing Specialist, 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. Find Conor on LinkedIn Here!

Keep Em’ Operating

Every school year has its challenges, but lately, it feels like the world is really keeping us on our toes. Winter break is on the horizon, but before the building clears out for break, check out these doable ways to give back from the lunchroom. Even when short-staffed, coming together as a cafeteria team to have a positive impact can build camaraderie. Challenge your foodservice team to bring ideas on ways they can give back to the students, teachers or nearby community. You might be surprised, your team probably already has the answers! Here are a few ideas to get the conversation going: Organize a Can Drive Encourage students to bring in canned foods to the lunchroom to benefit a local food bank. The class that brings in the most cans wins a nacho bar or warm cookies delivered to their classroom. Teacher Appreciation Team up with classroom parents and students to create teachers’ favorite treats as a simple ‘Thank You!’ to the education staff. Students will enjoy spending time in the kitchen and teachers will love a handmade holiday gift. Create a Sharing Table We all know that food waste is a big issue in our country. Encourage sharing and reduce

waste by testing out a sharing table for the month. Outline safety guidelines and set up a table and a tub with ice (to keep cold items

Even when short-staffed, coming together as a cafeteria team to have a positive impact can build camaraderie. “

cool) so that students can drop off unopened food they’d like to share with their peers. To kick-off the table, load it up with fresh fruit on the first day (apples work great) and let anyone take their pick. Leftover items can be collected and donated at the end of the week. Don’t be afraid to ask a parent for help transporting the food to a food bank.

Host a Deep Clean Coordinate a lunchroom cleaning party to give back to the students. Ask families to bring a tool box for any small repairs and you provide the cleaning supplies and breakfast. Gingerbread Fundraiser Have your foodservice team assemble gingerbread kits as a team building activity. Then, offer the kits to families at school, encouraging them to make a small donation to a local food bank in return. Not every family will be able to afford a donation, but you will be providing them with a little holiday cheer in the form of a fun family activity. Make a gingerbread sign-up ahead of time, so you know exactly how many to make. After they make their houses, ask participants to post a picture and tag the school on social media for extra clout.

LITTLE ACTS Big Impact! Ready Foods Annelise McAuliffe Soares

Annelise McAuliffe Soares

Marketing Manager at Ready Foods in Denver, Colorado

Graduate of the Culinary Institute of America, Annelise has spent her career making sure food sounds appetizing on paper, looks good in pictures and tastes amazing when you order it. Her day-to-day consists of working at Ready Foods to connect food service operators with ready-to-use kitchen solutions (Yes, we make some delicious beans!) that are easy to incorporate into a kitchen flow and bring great flavor to menu items. Her favorite hot lunch in elementary school was always nacho day.

& Nutrition

WITH ANDREA SUNDBERG Fitness

gives Support &

Resources

Plan ahead. Keep track of nutrition. Remember holidays are ONE day. Enjoy that ONE day to the fullest! Start now because why not? Let go of past guilt. Focus on the now! during the holidays! How to Stay on Track

The Institute of Child Nutrition (ICN) would like to evolve the November theme of gratitude into GIVING by sharing the individuals and districts submitted for recognition in the latest STAR Webinar, Recognizing the Dedication and Strength of School Nutrition Heroes. School nutrition professionals have spent almost two years giving their time, hard work, and dedication to feeding our children during the pandemic. Our mission at ICN is to GIVE you the support and resources you need to continue your excellent work. Visit TheICN.org for all the helpful resources, training materials, webinars, podcasts, videos, posters, and so much more at no cost to you.

ICN_Giving_Slideshow.mp4

1. Mix the baking soda and the water in a small bowl (or a cup) and set aside. 2. Using an electric hand mixer whip the avocado very well. Add the maple syrup (or honey), and continue whipping until smooth. 3. Add the egg and incorporate well. 4. Then add the cocoa powder a little at a time while continuing to mix on slow/medium speed. Once it’s all added, turn the speed back up to high, and mix well. 5. Add the baking soda/water while still mixing on high. 6. Add the chopped chocolate and stir to combine. The dough will be fairly soft. 7. Using a 2 Tbsp scoop, or 2 tablespoons worth, plop the cookie dough onto the prepped cookie sheet, about 2 inches apart. Flatten the cookie oh so slightly with a spoon. You can also do 1 tbsp sized cookie just adjust the baking time. 8. Bake for 8-10 minutes. They will seem a bit underdone and that’s a-o.k. 9. Let cool on the cookie sheet on a wire rack for 5-10 minutes, then move to the wire rack to finish cooling. 10. Grind candy cane in food processor sprinkle on top to be extra festive!

Need a healthy treat? Try these!

You can view the November STAR webinar below

INGREDIENTS

https://vimeo.com/647528122

The Institute of Child Nutrition would like to continue to recognize all of the hard-working school nutrition staff and programs.

• 1/2 tsp baking soda • 1 TB water • 1 very ripe avocado • 1/4 cup maple syrup or honey

• 1 Egg • 1/2 cup cocoa powder • 1 ounce very well chopped unsweetened dark chocolate

Is there a member of your staff that you’d like to highlight? Submit their information HERE.

You can also enroll and receive a certificate of completion on iLearn, ICN’s online course platform.

ICN applauds each and every one of you for all of your hard work since the pandemic started! You have overcome challenges and been creative to ensure that our nation’s children are fed nutritious meals in the safest way possible. Share your school nutrition program success story HERE.

Preheat oven to 350 Degrees. Prep a baking sheet with parchment and set aside.

Download The App So You Can iLearn On-The Go!

Andrea Sundberg Andrea found her love for fitness early on in life starting with youth soccer. When she turned eighteen, she began her own fitness journey. Andrea has been consistently exercising for almost ten years now day in and day out and she says she has found the secret to success on just how to keep going. When Andrea is not teaching yoga sculpt or group fitness classes you can find her in the gym, her home studio, or somewhere sweating it out! She believes her purpose is to encourage anyone and everyone to find what keeps themmotivated and moving! Want more fitness tips from Andrea? Send her an email! ams.sundberg@gmail.com

Subscribe to ICN Newsletters and Resource Update Emails Here!

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. ICN Website About ICN

Hosts

About Brought to you by LINQ and NxtGen Network, LINQ’D UP is a podcast where the unsung everyday heroes of school districts share their stories and tips for success.

Marlon Gordon

Nisha Bagepalli

Each episode features a candid, unscripted conversation about the life-defining moments and

The Holidays are officially upon us! I don’t know about you, but I decorated early, and I’m already knee deep in all the holiday TV. I also have elves to shelve, shopping to do, viruses to dodge, and let’s not mention all the wrapping!! So, while I’m trying to stay balanced with basking in the spirit of enjoyment while also making sure everything gets checked off my list of things to do, I have two little ones… who are very curious! I’ve had to do quite a bit of research to answer some very creative questions about all things holiday and I’m here to save you the trouble! These facts will surely come in handy so keep them in your back pocket for when the kiddos start asking questions. They also make for fun party trivia or if you need to change the subject over dinner with friends and family, wink wink! DID YOU KNOW… • The tallest Christmas tree ever displayed was in Seattle, Washington. It measured 221 ft tall. • It is tradition in Japan to eat KFC for Christmas. Orders must be placed two months in advance! • Jingle Bells, which originated as a Thanksgiving song, was the first song ever played in space. • Bing Crosby’s version of White Christmas is the highest selling single of all time.

• Vancouver, Canada claims to be the birthplace of the first “ugly Christmas sweater” party. • Santa Clause got his name from the Dutch word Sinterklaas, which means Saint Nicholas.

challenges we face at schools. Together, we connect IT Directors, Food Nutrition Professionals, and Administrators within districts to build a better tomorrow for students across the nation.

• In Italy, a kind of witch called La Befana is said to deliver toys to children while flying on a broom. • In Iceland, children leave shoes under the window for 13 mischievous trolls called Yule Lads. If the child has been good, they’re filled with sweets, if not they will leave a rotten potato. • If you gave all the gifts listed in “The Twelve Days of Christmas,” it would equal 364 presents! • The Statue of Liberty was considered a holiday gift when given to the U.S. by France in 1886. • There are about 630 species of Christmas trees, and the U.S. grows 77 million of them per year, in all 50 states!

Child Nutrition Programs Are More Than Meets the Eye 45 min Episode 6

From Restaurant Management to Child Nutrition 45 min Episode 5

These are just some fun facts that I’ve come across on my quest to quench the thirst of random Holiday knowledge! I think with all the things left on my to-do list I’ll be reaching for something stronger, cheers! Happy Holidays from the MOMologue!!

Previous Episode

Preparing and serving meals at schools involves some serious up-front planning. Amy Faricy, RD, SNS is no stranger to developing nutritious menus that are student tested and approved. As the Manager of Menu Manager of Menu Services for Douglas County School District, she ensures a variety of healthy, nutritious, tasty meal options that the students-- and Marlon-- look forward to eating.

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.

Click Here For Your Chance to Win a $250 Amazon Gift Card!

This episode also features our LINQ’D UP Raffle! Listen for the bell within every episode this season and fill out this form to win a $250 Amazon gift card, sponsored by AWS.

Stacy Cardinale

Last Bite the

Quotable Moments

with Chef Sharon Schaefer

with New Recipes! Starting Small

In a recent conversation with a f w of he best in the business of school nutrition, we dove into what it truly means to be a leader. Here’s what they had to say:

“Child nutrition is not an afterthought! Child nutrition professionals should be at the leadership table. They are the experts and need to know more than just how to serve the meals. Child Nutrition Professionals need to understand what is happening locally, state, and nationally so that their recommendations and ideas showcase the importance of why they must be included in the problem-solving process. They should not be invited to the Back-to-School Staff conferences just to provide meals, as professionals they must be considered and included in the professional development aspect as well.”

“School nutrition professionals are the

Making new recipes for K12 is something I love to do. I truly love to teach others how too. If you’ve ever wanted to create something new but aren’t sure where or how to begin, my advice is start small. Here’s a method we use often in my district to test new recipes quickly. • Leftover baked cinnamon rolls (or waffles!); based on the manufacturer spec sheet one roll credits as 2 oz grain equivalent. • Per the food buying guide 1 large egg credits as 2 m/ma. • Logically 1 cinnamon roll and 1 egg would create a 2 grain + 2 m/ma item.

Let’s make bread pudding!!

cornerstone for the whole child development. A child has to have nourishment before they can achieve academic excellence or perform any sports.”

• Dice 18 cinnamon rolls. • Whip 18 eggs or 2 lb cartons of liquid egg. • Spray hotel pan with pan release. Place roll pieces in the hotel pan. • Add 1 pint milk to the eggs and combine well. Pour liquid over rolls. • Logically this pan cut into 18 servings will be credited as 18 (2 m/ma and 2 grains.) What logic can’t say is how much milk you will need to cover the rolls so they are not dry. Start with the pint and if it’s not enough to cover all the rolls add more milk. The meal pattern credit will not be affected as long as you still cut it into 18 servings. Record any added milk. Cover and refrigerate overnight to allow liquid to soak in. Bake at 350 degrees for 40-45 minutes.

Aleshia Hall-Campbell Executive Director, ICN

Angela Olige

Retired Assistant Commissioner for the Texas Department of Agriculture

“Let’s embrace the diversity and inclusion of the people who will do a much better job instead of just putting food on a plate. We can engage with our people and get to know their story! It’s a powerful way of feeling that we all belong!”

“Our dietetic interns are

“You are the expert. You should be at the table. You have something to say.”

absolute stars in the industry. They are setting school nutrition on fire. It’s all about them, the next generation.”

Taste. Tweak. Repeat.

BOOM!! New recipe in a flash.

Since childhood Sharon was on a quest to make healthy food taste great! That love of all things delicious led her to The Culinary Institute of America. After completing her externship at The Food Network, Sharon discovered a world of how to share great food through media. Owner of Evolution of the Lunch Lady, LLC, and Director of Food and Nutrition Services for Gretna Public Schools, Chef Sharon Schaefer, SNS frequently takes her culinary chops and K12 experience on the road as a highly sought after Key Note Speaker and school nutrition trainer. Chef Sharon Schaefer, SNS Resident Chef, NxtGen Network; Owner of Evolution of a Lunch Lady, LLC Director of Food & Nutrition Services, Gretna Public Schools

Jose Quinones

K12 National Business Development Manager JTM Food Group

Beverly Girard

Owner, Leading Edge Training and Consulting & Retired Director

~ Angela

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