Served Digizine™- Thankful and Faithful

Thankful and Faithful! We take some time to say "thank you" to those who have served our country, to those who serve in School Food Service and many more! We have so much to be grateful for this season!

Issue No. 11 November 2021

THROUGH NUTRITION WHEN LIFE GIVES YOU LEMONS Serving our Veterans Make Lemon Meringue Pie?

LUNCH ROOM HEROES Honoring Veterans WORKING IN SCHOOL NUTRITION Thank You

Contents

Don’t Just Make Lemonade. MAKE FANCY Lemon Meringue Pie!

In today’s world, it’s more important than ever to build your program around products that work harder for you. Our kettle-crafted culinary solutions are carefully crafted with real ingredients and on-trend flavors so it’s simple to create crave-able menu options that can adapt to fit a variety of service models . Put Our Products toWork for You!

Assistant Superintendent for Support Services Pasco County Schools Betsy Kuhn

Click the images below to see how easy it is to put our products to work for you!

In This Issue

Letter from the Editors & Served Highlights 6 Serving Our Veterans through Nutrition 8

We’re Going to Build Something out of the

Blocks We Have! 13

Our Veterans: Honoring All Who Served and Now Serve School Nutrition 14

Taco Filling Simple Solutions G uide easy-to-create, portable meals

Breakfast Simple Solutions G uide easy-to-create, portable meals

by AmTab 17

Food Court of the Month

FOOD COURT of the Month!

Out of the Blocks We HAVE!” Mark Drew

NEW Three Pound Pasta Entrées great for multi-day meal kits & family meals

NEW Single-Serve Meal Trays

For recipes, at-home heating guides, & training resources, visit us at jtmfoodgroup.com/k12resources.

There’s More

Contents

Don’t forget to look for this Symbol!

In This Issue

The Policy Pulse with Lunch Assist: A Letter of Thanks (English/Spanish) 18

Find it, click on it, and sign up for a chance to win a monthly Served prize package!

ICN Resource of the Month 23 Fancy Lemon Meringue Pie! 20

Don’t Just Make Lemonade. Make

Each Month we will hide our symbol, or one of our partners symbols , somewhere in the Digizine. Find it and you’ll have a chance to win a prize pack from Served Digizine!™

Served Token Video

From the Show Floor goes to Florida! 24

Past and present, thank you to all school food service workers for feeding our stomachs and souls.

LINQ’D UP Podcast: Episode 5 Secrets to Success When

Planning School Menus 26

The Momologue 27

Does your company want to sponsor a monthly prize pack? Contact our Sales Team Here!

Thank You Lunch Room Heroes! 30 Monthly Served Editions Recap 28

Teamwork.

Annelise McAuliffe Soares Ready Foods

The Last Bite with Chef Sharon Schaefer 31

| 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

Serving Our Veterans through

& 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 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.

Richard L. Roudebush VA Medical Center (IN) Amber Ray, RD

Stacy Cardinale

@firsttastetv

firsttastetv

@firsttastetv

First Taste TV

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

NxtGen in a Bog!

Breanna Gustafson and Amanda Venezia spent a day at Ocean Spray to celebrate Farm to School month. They met with grower-owner Adrienne Mollor to learn about the harvest and how cranberries get from their farm to student’s lunch trays.

Ocean Spray

Co-Creators & Co-Editors Amanda & Marlon Say

As I sit snuggled between my son and daughter in our warm bed (while they watch some insufferable preteen show on Netflix), my heart is just so full. I love Thanksgiving. It is my favorite holiday during my favorite season. In New England our foliage has created a kaleidoscope of color. I am in awe of nature and surrounded by the joy of the season. I have absolutely refused to look at the red and green section of the Dollar Tree. Let’s focus on turkey day, folks. I am still pumpkin spicing up my life and not ready to transition to peppermint mocha. I can tell you that I am thankful AF this year. I know we all have many people to be thankful for. Many have contributed to our ability to faithfully serve our students. Well, this is it! It’s Thanksgiving. We made it to November. That in and of itself is a supreme accomplishment. Pat yourselves on the back. We are well into our school year and have defined an entirely new set of parameters in which we now operate. Let’s take a minute and give thanks where it is due. Thank you to school nutrition professionals. Thank you to our students. Thank you to our teachers and staff. Thank you to our administrators. Thank you to the delivery drivers. Thank you to the manufacturers. Thank you to our amazing brokers. Thank you to all the advocates for school nutrition. Thank you to our staff. Thank you to our staff. And then… oh yeah our staff. Thank you for showing up at a

job that maybe pays less than the one down the street. Thank you for smiling. We know that’s not always easy. Thank you for the little extra you did because we were short staffed or someone called out. Thank you for the support. Thank you for feeding children today so I can figure out how we are going to feed them tomorrow, next week, and next month. Thank you for being you each and every day.

This Month! November 19th 2pm EST

Not only am I surrounded by

incredible people every day. I know that our kitchen is just one of many across the country. These kids are beyond lucky for us, right! Thank you everyone. We are thankful for your faithful service. The world is a better place for each of you.

Happy Thanksgiving!!! - Amanda

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Nutrition Partners

U.S. veterans and nonveterans fall short in meeting dietary recommendations

Serving Our Veterans through

*Graph Notes: Healthy Eating Index (HEI) components and scores are based on the HEI-2012. In the HEI-2010, added sugars and solid fats are in the empty calories component. Added sugars include cane and beet sugar, syrups, and other caloric sweeteners. Solid fats are fats found in meats, poultry, dairy products, hydrogenated vegetable oils, and some tropical oils. Source: USDA, Economic Research Service analysis or National Health and Nutrition Examination Survey data, 2015-2016.

Richard L. Roudebush VA Medical Center (IN) Amber Ray, RD

“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.” – Thomas Edison. Healthy eating is an essential element to the overall health and well-being of individuals.

As we celebrate our nation’s heroes on Veterans Day, it is crucial to recognize that many men and women who have served now face nutrition concerns such as obesity,malnutrition, and food insecurity. Consuming a healthy diet promotes wellness and can lower healthcare costs.

in the Dietary Guidelines for Americans, jointly published every five years by the USDA and the U.S. Department of Health and Human Services. It was found that Veterans consume too many empty calories from added sugars and solid fats, while intake of whole grains, fruits, and vegetables are under the recommended amounts. The Department of Veteran Affairs (VA) offers a variety of programs for our Veterans that focus on nutrition and diet improvement. Registered Dietitian Nutritionists (RDN) within VA’s Nutrition and Food Services serve as medical nutrition therapists for Veterans and their families.

are cooking demonstrations hosted by VA RDNs envisioned to educate Veterans and their families on healthy cooking. The Veterans try new foods and gain confidence preparing nutritious meals on their own. In 2019, food insecurity impacted approximately 76% of the United States’ veteran population. Food insecurity occurs when individuals have limited access to enough food due to a lack of economic resources. In addition to the lack of available healthy food choices, inadequate access can increase the risk of malnutrition. VA primary care conducts screenings to evaluate malnutrition and food insecurities. The RDN can perform a nutrition focused physical exam to determine if malnutrition is present and provide intervention.The Veteran may also be referred to social workers who can help them find supplemental food sources. Veterans have a wide selection of private and public food and nutrition assistance programs to alleviate food insecurity. The primary source of assistance is USDA’s Supplemental Nutrition Assistance Program (SNAP). A national partnership between Feeding America food banks and VA medical centers has established on-site

Obesity contributes to over 300,000 deaths per year and increases the risk of other comorbidities such as diabetes, hyperlipidemia, hypertension, coronary artery disease and several cancers including colon and kidney.Not only is obesitya common health condition among the general population, but it is also a significant worry in the Veteran population.

The MOVE! Program

This program is a weight management health promotion program designed to encourage healthy eating behavior, increase physical activity and assist in losing even a small but impactful 5-10% weight loss. One of the many tools to help educate Veterans to achieve a more balanced and healthy diet is the Healthy Teaching Kitchen project. These

The USDA’s Economic Research Service found

(see graph next page) that, much like other Americans, Veterans do not follow many of the recommendations

Read On

Grow Your

Nutrition Partners

With Us. BUSINESS Reach & Engage Advertise in Served Digizine TM

mobile food pantries, including SNAP services. Since food insecurity is associated with many adverse health outcomes, alleviating food insecurity amongst veterans is essential to maintaining wellness.

impact this condition. Studies show that an anti- inflammatory eating style can have a positive effect on chronic inflammation and pain. Veterans have the opportunity to meet with their RDN to learn more about how increasing their fruit, vegetable, and healthy fat consumption can decrease inflammation and alleviate pain. The VA healthcare team can promote wellness and disease prevention for the courageous men and women who protect our freedom and country through nutrition.

Food is medicine!

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What we feed our bodies has the power to lay the foundation for our physical and mental health. Chronic pain, also known as inflammation, is more prevalent and of greater intensity in Veterans than in the general population. Nutrition is one of the critical components that can improve or negatively

Healthy citizens are the greatest asset any country can have. “

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Winston Churchill

You’ve Been Served is a video series that will be distributed in Served Digizine as well as social media. The purpose is to highlight the positive and innovative things school districts are doing, to educate the viewers, and continue to mold the perception of what school food really is.

Resources USDA Economic Research Service www.nutrition.va.gov www.FeedingAmerica.org

Amber Ray, RD

Shout-out: 15 - 30 second commercial before, during, or after the episode Sponsored Episode: A video up to 15-minutes in length with school/director inclusion and testimonials. A sizzle reel for social media sharing Professional 2-Camera multi-angle shoot with one host Pre-shoot creative call with creative team Once aired you will have access to share/promote as you prefer Inclusion in the First Taste TV channel and scheduled release on social media

LD-Outpatient Dietitian Richard L. Roudebush VA Medical Center in Indianapolis, IN

Amber Ray graduated from Miami of Ohio University and completed her dietetic internship at IU School of Medicine. Amber has been a Registered Dietitian at the Richard L. Roudebush VA Medical Center for over 15 years serving in both the inpatient and outpatient setting. She enjoys cooking and eating delicious food with family and friends while balancing that with good health. Amber has a passion for helping her patients make positive lifelong eating goals. Outside of work, she enjoys spending time with her husband, 3 boys and mini goldendoodle Olive.

We’ve Got Your Back

Out of the Blocks We HAVE!”

that Will Move Your School Nutrition Program Forward Right Now!

empower

VIDEO

ideas

uccess

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

Are you feeling overwhelmed with staffing shortages, supply chain issues, and unpredictable participation? While this school year has been a huge challenge so far, we can still turn those challenges into opportunities!

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

It’s Time to TRANSFORM the Way You Do BUSINESS.

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.

Click Here to Learn More!

Lindsey Hill, RD, SNS Founder/Chief Production Officer

Jenna Kazmarski, MSPH, RD, SNS Customer Education Coordinator

Alex Alexis 1985 - 1988

Ervin Watson Air Force 1988 - 1992

Jeffrey Stewart Air Force 1988 - 1991

Alex served from 1985-88 and was stationed at Ft. Lewis. Alex is a part of the Culinary Services team at Seattle Public Schools (WA).

Ervin was in the US Air Force as a Services Specialist. He was stationed at bases in the US and Europe. Their units primary responsibility was to provide food services on base and during deployments.

Jeff was an aircraft welder and machinist. He now works at the Franklin Central High School Freshman Academy (IN) as a Child Nutrition Associate. Jeff serves lunches daily to students.

Currently Ervin is an SNS Assistant Director in DeKalb Co. (GA).

Gunny Sgt. DuWayne Young Marines 1971 - 1991

Kern Halls Navy - 8 1/2 Years

Carrie Beegle, SNS Army 1987 - 1991

Chef AJ Moll, CFPM Army 1995 - 2003

Allan Vignieri Army 1968 - 1971

DuWayne was active from 1971- 1975 and served in reserves from 1976-1991. During his time he served all over the United States and overseas. DuWayne s a part of the Culinary Services team at Seattle Public Schools (WA).

Kern served as a Culinary Specialist in the Army. His role was to ensure sailors and marines ate three square meals a day. Kern is currently at Ingenious Culinary Concepts where we help school districts across the nation increase their participation. We do that by providing professional development, consulting but mostly redesigning cafeterias by turning them into a hotspot that students love dining in.

Carrie served as a military police officer, stationed in Germany and has been in school food service for 24 years. She now runs her own school food service consulting business and she’s currently busy planning to open a school food service management academy to assist food service directors with being all they can be!

Sgt. Moll served as a combat engineer and a food service specialist. He trained at The Army’s Culinary School, The Quartermaster School, Ft. Lee, Virginia where he graduated Class Valedictorian. A.J. is now the Chef Manager for Canteen Dining, Compass Group at The Saul Mirowitz Jewish Community (MO) where he has served for nearly a decade.

Allan served in the Army during the Vietnam War and is now the President of Richland Hills Farms (WI).

We recognize that this is just a small portion of our veterans that are using their civilian years to support school nutrition. Although you may not be listed on this page, we truly thank you for your service to our country.

FOOD COURT of the Month!

really adds a unique element to the room. It makes this room feel much more inviting and a space you want to be a part of. Simple changes like this can have a big impact in getting more students participating in both breakfast and lunch programs. Now, let’s take a look at another wonderful food court that we worked with this year. Bright, vibrant, modern, fun, colorful and the list goes on and on to describe this café space.

All students want to feel valued, but how do we accomplish that? There are a lot of different ways school nutrition departments across the country are accomplishing this. Most notably would have to be from the wide variety of different food options. The menus at a lot of these districts make mymouth water as I see the latest food pictures posted on Facebook and Instagram.Another option that school districts are doing more and more is including signage, graphics, and décor in their cafeteria. Just this year alone there are some outstanding new designs that we wanted to highlight to possibly inspire your district to add some color, signage, and designs into the fold. Let’s first take a look at this beautiful looking high school in Texas. Besides the brand new furniture options, this café opted to improve their school branding. Incorporating school colors, and a logo

Oftentimes when looking at transforming your cafeteria you might feel overwhelmed and not know where to begin. Not to worry as we have the perfect solution for you! Getting a design package is the equivalent to a golden ticket and it costs nothing and it adds a lot of value to your café space. Directors love design packages as it allows them to create, design, and visualize their space with design experts. I would highly recommend reaching out and exploring that process as it will really help you get the ball rolling in creating modern, popular, and fun food courts!

Conor Doyle Digital Marketing Specialist, AmTab Manufacturing

About Next Up

He is actively involved in the school nutrition company who helps provide valuable insight on café modernization projects across the country.

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 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. Sponsorships include everything on the following page as well as guest travel expenses.

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!

Thanks! A Letter of

the Policy Pulse with

Truth Time

In English

En Español

Thank you all!

¡Gracias a todos!

If we’ve learned anything these past couple of years, it is just how quickly things can vanish. Poof! In the blink of an eye, so much normalcy - just gone. Shaking hands; paying with cash; even a steady supply of toilet paper disappeared from our lives rather quickly at one point.

Si algo hemos aprendido estos dos últimos años es lo rápido que pueden esfumarse las cosas. ¡Puf! En un abrir y cerrar de ojos, tanta normalidad. . . desvanecida. Los apretones de manos, los pagos en efectivo e incluso el suministro constante de papel higiénico desaparecieron de nuestras vidas de repente.

But one thing that never vanished? School meals.

¿Pero algo que nunca desapareció? Las comidas escolares.

Why’s that? Because of you!

¿Por qué? ¡Por ti!

You were there the day schools closed. And the next day. And the day after that. Ready to serve with only the vaguest of plans, minimal safety guidance, and a dearth of equipment for drive thru meals. You stood ankle deep in rain water, wore two face masks - one for COVID the other for wildfire smoke, and toughed it out on the hottest of hundred degree days. You kept smiling at everyone who came by even if they could only see it in your “smize”. The families you served saw that even when the rest of the world closed, you were open. Fast forward to today when trays are stuck in the Port of Los Angeles and you’re one step away from serving lunch on a banana leaf. There are 16 vacant positions and 4 people out on medical leave and yet, your team rises to the challenge and in some way, somehow, someone feeds the kids. When it all feels overwhelming, when you’re at your wits end - we hope you remember that your work matters. What you do is important. For many children, school meals are the one thing that didn’t go away during the pandemic. And you are the one to thank for that. This is a letter of solidarity and respect. It’s a testimony to the saying that “a life of service is among the things that renew humanity”. After nearly 2 years of working nonstop, we hope this Thanksgiving you can take some time to decompress, rest, and self-reflect. And that you can safely unburden your heart.

Estabas allí el día que cerraron las escuelas. Y al día siguiente. Y el día después del siguiente. Listo para servir con sólo planes vagos, orientación mínima en seguridad y una escasez de equipo para las comidas que se repartían en el autoservicio. Te metiste hasta los tobillos en el agua de la lluvia, usaste dos mascarillas, una para el COVID y otra para el humo de los incendios forestales, y resististe en los días más calurosos de hasta cien grados. Seguiste sonriendo a todos los que pasaban por allí, aunque sólo pudieran verlo en la expresión de tus ojos. Las familias que serviste notaron que mientras el resto del mundo cerraba, tú mantuviste las puertas abiertas. El tiempo ha pasado de prisa, y hoy los platos están atorados en el puerto de Los Ángeles y estás a un paso de servir el almuerzo en una hoja de plátano. Hay 16 puestos vacantes y 4 personas ausentes por razones médicas, pero aun así tu equipo se comporta a la altura del desafío y, de alguna manera, logran dar de comer a los niños. Cuando todo parezca abrumador y te sientas al límite, deseamos que recuerdes que tu trabajo es importante. Lo que haces es importante. Para muchos niños, las comidas escolares son lo único que no desapareció durante la pandemia. Y eres tú a quien hay que agradecérselo. Esta es una carta de solidaridad y respeto. Es un testimonio del dicho de que “una vida de servicio es una de las cosas que renuevan la humanidad”. Después de casi dos años de trabajo sin parar, deseamos que este Día de Acción de Gracias puedas tomarte un tiempo para relajarte, descansar y reflexionar. Y que puedas desahogar y aliviar tu corazón en un entorno de paz.

Thank you. For everything you do. We are grateful for you!

Gracias. Por todo lo que haces. Estamos agradecidos por ti.

Sally Spero, SNS Senior Advisor, LunchAssist

Paloma Perez Bertrand, MPA Spanish Program Coordinator, LunchAssist

Sally Spero, SNS, is a semi-retired former school nutrition director with over 35 years of experience. She has directed programs of all sizes in several states. She is the recipient of many awards including the 2009 FAME Silver Spirit Award and the 2017 FAME Special Achievement Award. Sally serves as Senior Advisor at LunchAssist and is enjoying continuing her career in this new capacity.

Paloma Perez Bertrand, MPA, is a former Child Nutrition Director and anti-hunger advocate. She’s worked with school districts and organizations to eradicate food insecurity and is a leader in the farm-to-school movement. As a certified English/ Spanish translator, and on a mission to create more equitable and inclusive programs, Paloma serves as the Spanish Program Coordinator for LunchAssist.

We’re in Awe

Assistant Superintendent for Support Services Pasco County Schools Betsy Kuhn Don’t Just Make Lemonade. MAKE FANCY Lemon Meringue Pie!

Before the pandemic hit, our district’s Food and Nutrition Services (FNS) team was known as a positive, enthusiastic and hardworking group. Some teams just get things done, and that was the way they worked. Their back to school all- employee meetings were like a pep rally and their teamwork and friendship were obvious. Most of us recall March 13, 2020, and the weeks that followed as a whirlwind and completely uncertain time.We went home for Spring Break the evening of March 13, 2020, not knowing what would be coming in the days and weeks ahead. It didn’t take long for the realization to sink in: many students would not have food in this new virtual learning environment world. There really was no system that could feed this number of children breakfast and lunch every day. Enter…. School Nutrition superheroes. In our district – Pasco County, Florida – over half of our students received free or reduced lunch at the time with some pockets of our county close to 100% free and reduced lunch. School nutrition leaders sprang into action across the country. In Pasco, it didn’t take long for our FNS team to turn schools into Chik-fil-A drive through-like operations where thousands of meals were served each week. They

operationalized in days– really hours– to meet the needs of our community and went out and served the public when most other professions transitioned to a fully virtual workplace. Our team served over one million meals between the end of March and the end of May 2020. I remember the time clearly because I kept a list of the meals served each week. One

You’re probably familiar with the quote “If we wait until we’re ready, we’ll be waiting for the rest of our lives.” No one was “ready” for mass feeding but they were certainly adaptable. “

day I thought, “that has to be close to a million meals.” When I checked, it was. The pride the entire district felt with that realization was incredible. You’re probably familiar with the quote “If we wait until we’re ready, we’ll be waiting for the rest of our lives.” No one was “ready” for mass feeding but they were certainly adaptable.

Why I am Thankful for our Food & Nutrition Services Team

Now, as is the case across the country, the team struggles

with food shortages, staffing shortages and even more uncertainty. It seems that last school year was just a warmup for the challenges of this year. Sometimes, the work seems to be getting harder as time goes on. Even so, the adaptability, work ethic and mission continue. I am thankful for our resilient FNS team. They do not make lemonade out of lemons – they make a fancy lemon meringue pie.

I wish them all a wonderful Thanksgiving.

Assistant Superintendent for Support Services, Pasco County Schools (FL) Pasco County Schools is the 10th largest school district in Florida, with over 80,000 students, 96 schools, and over 10,500 employees. She is proud to lead the district’s Operations team, consisting of the following departments: Food and Nutrition Services, Construction Services, Maintenance, Transportation, Purchasing, Planning, Safety and Security and After School Enrichment Programs. Mrs. Kuhn is a graduate of Miami University and Capital University Law School. Betsey Kuhn

is Thankful!

The Institute of Child Nutrition (ICN) would like to recognize and thank each and every one of you for your tireless dedication and work to feed our nation’s children over the last 20 months. You have met the challenges head-on, been innovative, and managed to keep your programs operating through trying times. We are so thankful and appreciative of all of your time and energy. You all are School Nutrition Heroes! You all make a difference! THANK YOU!

Do you have a success story you want to share? Do you have staff members you want to recognize for their hard work? Help ICN show gratitude for these school nutrition heroes and acknowledge their dedication during the upcoming STAR Webinar, November 18, 2 PM CT. Submit your story along with a list of your staff to be included in the Thank You School Nutrition Heroes!

GIF

A message from Dr. Aleshia Hall-Campbell, ICN Executive Director

Click Here for Staff Highlight Submission

Click Here for Success Story Submission

You have been working hard, so now it’s time to show yourself some self-gratitude!

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

Click on a image below to enroll in the course!

ICN’s recently updated iLearn online course platform offers three 15-minute courses to promote your own well- being. You can even earn CEUs! Visit TheICN.org/ iLearn and enroll today!

See us on Next UP on November 19! During this episode, we’ll 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. Register to attend Next UP 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

Goes to Florida!

Cocvibe

eaton

Breanna Gustafson and Marlon Gordon attended the Florida School Nutrition Association last weekend and did a live version of From The Show Floor! Click the videos to watch live interviews with vendors. FUN FACT! Breanna and Marlon both come from Florida School Nutrition Programs!

Cocovibe cocovibe.com

Eaton Marketing eaton-marketing.com

lti

FTSF RECAP

M & B Products

LTI lowtempind.com

MyFUNDamentals myfundamentals.com

M&B Products mbproducts.com

No Kid Hungry

Peterson

Want us to be a part of your state association show? Contact NxtGen Network Here!

No Kid Hungry nokidhungry.org

Peterson Farms petersonfarmsinc.com

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

With Thanksgiving Q U I C K L Y approaching it just makes sense to talk about gratitude and thankfulness, especially when it comes to our children. What I mean by this is that most of our kids HAVE NO IDEA HOW GOOD THEY HAVE IT! Am I right?!? As parents we strive to provide our kids with the best possible life we can.We go on trips, have the latest technologies and streaming services. We get them the pets they just HAVE TO HAVE (which we end up taking care of ) . They have all the toys, outrageous birthday parties, not to mention we ALWAYS go overboard on holidays like Christmas (even though every year we say we’re going to tone it down) . As amazing as it feels to be able to provide some of these luxuries there is another side to this sword. Thankfulness and appreciation can be lost amongst all these privileges. This time of year is as good as any to start a gratitude practice, as a family. Here are some suggestions: • Research ways you can give back or support less fortunate families in your community • Share stories from your childhood, a time before cell phones, Netflix, and trampoline parks • Start a daily journal and come up with something you’re thankful for every day

• Talk about the simple

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.

things that are so often taken for granted, by all of us, like our senses, nature, a comfortable place to sit, or warm meals • Visit an animal shelter once a month to give snuggles to pets without homes Any of these ideas can be discussed during dinnertime, on the car ride to school, or while walking the pet, the one they just couldn’t live without. End of the day is a great time to reflect and be grateful, make it a part of your bedtime routine.None of this should bemade tomake them feel guilty, just to give them a little perspective. We are just trying to raise good human beings. It’s okay to give them finer things and experiences, it’s just important for them to know that it’s not a right, it’s a privilege. Oh great now I sound like my dad haha! Now would you look at that, full circle. It’s proven that having a sense of gratitude has positive benefits emotionally and psychologically. Acknowledge all the good things in your life, it will have a major impact on your sense of contentment. There’s always something to be thankful for, sometimes we just need to be reminded.

Secrets to Success When Planning

Episode 5

School Menus 45 min

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.

From Restaurant Management to Child Nutrition 67 min Episode 4

Previous Episode

Shannon Solomon moved from Restaurant Management to Child Nutrition, and never looked back. Her strong business acumen, management experience, and holistic understanding of the moving parts necessary to make an operation succeed was exactly what Aurora County Public Schools needed. But these skills were just the beginning. Shannon teaches us what it means to be an empathic leader, giving back to those who serve our children every day.

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.

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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

August 2021 Our August edition was all about Back To School and

July 2021 First Taste TV Season 2 A special summer edition all about First Taste TV Season 2!

our return to (almost) normal!

OCTOBER 2021 SEPTEMBER 2021 If you missed a previous Served Digizine™ edition, simply click on a cover image to revisit that month!

Issue No. 6 June 2021

Issue No. 5 May 2021

June 2021 We closed the 20-21 school year with our “Take Time to Celebrate!” edition.

May 2021 Feeling the end of the year

SUCCESS FROM STRIFE Celebrating

excitement in May this edition was

READY TO LINQ UP?

We are!

FARM TO SCHOOL

For the Win!

titled “School’s Almost Out! Up Next: Summer Projects!”

REBRANDING

SUMMER MEALS Feeding your community in a creative way!

“POP YOUR TRUNK” Reflecting on Pandemic Heroes

STANDARDIZING SAMPLES Etiquette tips to simplify the process.

CELEBRATING OUR LUNCHROOM HEROES Find out who your nominations were!

Issue No. 4 April 2021

Issue No. 3 March 2021

April 2021 April challenged us to change the perspective of school nutrition in the “Perception VS. Reality” edition.

March 2021 March was all about “Money, Money, Money” - let’s increase your prof it to take your program to the next level!

SUMMER MEALS Tips & Tricks to Make Summer Meals Fun! PERSPECTIVE CHANGES EVERYTHING. “I simply had no idea!”

CHANGE! Industry through the years.

Get the scoop on all things finance to increase profits and take your program to the next level!

Changing the perspective of school nutrition. Reality VS. Perception

Farm to School

Bring It On!

“key” to success?

Is that KPI really your

AT NO CHARGE Healthy Meals

Why extending no charge meals beyond COVID19 is necessary!

October was all about recognizing farmers and farm to school programs.

Bring on School Year 2021-22 with positivity and excitement.

Balancing Labor Demands

in uncertain times.

Thank You

Last Bite the

with Chef Sharon Schaefer

We checked in with a few teachers around the U.S. and asked them to share their favorite cafeteria moments. Some recalled their favorite bites and memories from when they were students and others gave a shout out to all of the hard work put in by their school’s food service during the pandemic. The theme is clear, the work that happens to feed students each day is so important! Past and present, thank you to all school food service workers for feeding our stomachs and souls. Ready Foods Annelise McAuliffe Soares LUNCHROOM HEROES

Gretna, Nebraska has a trendy new breakfast option for students! Breanna had the chance to sit down with Chef Sharon and learn about the new coffee and smoothie bar. Coffee stops on the way to school have become the norm for teenagers today. Adding a coffee or smoothie bar to high schools can help to attract more students to the cafeteria in the morning while also increasing dairy consumption.

“PIZZA! I remember pizza

Smoothie Video

day growing up was the highlight for both kids and teachers.”

Ms. Gruber Denver, CO

“When I was in high school the lunchroom used to serve an awesome pizza. I always made sure to have extra cash to buy a second slice.” Mr. Martin, Madison Heights, MI

Why start a coffee bar? It’s trendy Increased revenue

Pair with other items to be a reimbursable meal Increase student participation Change the image of the school lunch program

“Some of my favorite memories in elementary school were from the school cafeteria.

“I always loved Thursdays in the cafeteria when I was younger. Thursday was bread bowl soup day and we would ask our teacher to leave early so we could be first in line!”

The staff were always so kind and welcoming. I always looked forward to when they served mac and cheese.” Ms. Smith, Parkers, CO

Mrs. Gruber Genesee, CO

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

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.

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