WSNA Conference Digizine™

WSNA Conference

V I R T U A L CONFERENCE 2021

WASHINGTON SNA PRESENTS Un-Bridled Brilliance

JULY 2021

Tuesday, July 27 & Wednesday, July 28

OUR MISSION Engage, educate and empower School Nutrition professionals to advance accessibility, quality and integrity of school nutrition programs. www.WashingtonSNA.org

UN-BRIDLED BRILLIANCE | 1 | JULY 27-28, 2021

@WashingtonSchoolNutritionAssociation

Wednesday, July 28

WASHINGTON SNA PRESENTS Un-Bridled Brilliance

Education Sessions (Choose One): • CNS Updates – OSPI • Tips & Strategies For Using the USDA Food Buying Guide for Child Nutrition Programs Interactive Web-Based Tool - ICN • Reveal Your Team’s Brilliance in the Midst of Challenges – Matt Upton

7:30am to 8:30am

Tuesday, July 27

8:30am to 8:45am - Mind & Body Stretch/Break

7:30am to 8:00am 8:00am to 9:30am

Welcome by WSNA and OSPI Jan Campbell-Aikens & Leanne Eko

Education Sessions (Choose One): • Kid Pleasing Potato Recipes – Chef Brenda Wattles, Sponsored by the Washington Potato Commission • Fuel Your Body For Wellness – Brianne Kappel, Washington Dairy Council • Discover Your Team’s Brilliance In the Midst of Challenges – Matt Upton

8:45am to 9:45am

Keynote: Craig Zablocki Creating a Work Culture of Excellence that Builds on Joy

9:45am to 10:00am - Mind & Body Stretch/Break

9:30am to 9:45am - Mind & Body Stretch/Break

10:00am to 11:30am

Keynote: Logan Weber Leadership Redefined

Education Sessions (Choose One): • DDS Breakout Meeting

9:45am to 10:45am

• Decorating Your Cafeteria on a Budget – Debbie Rodewald • Demystifying the USDA Recipe Analysis Workbook - ICN

11:30am to 11:45am - Mind & Body Stretch/Break

10:45am to 11:00am - Mind & Body Stretch/Break

11:45am to 1:30pm WSNA President’s Celebration and Board Installation

Education Sessions (Choose One): • POS/Meal Service Models w/Section on BAB – OSPI • Core... and More! Minimize Ingredients and Maximize the Menu – Washington Red Raspberry Commission • Food Prep 101: Tips, Techniques, Tools & Technology – Performance Reps NW

11:00am to 12 noon

PLATINUM PARTNERS

12:00 to 12:15pm - Mind & Body Stretch/Break

Education Sessions (Choose One): • Menu Planning for USDA Foods • Wasted – What We Throw Away & Should Not– LJ Klink • There’s Been An Injury – Now What? – BrookeThomsen, NCESD & Orlando Cerillo, ESD105

12:15pm to 1:15pm

1:15pm to 3:00pm

Social Get Together - Let’s Move & Step it Up! Brilliant Bauble Bash Scavenger Hunt and More…

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UN-BRIDLED BRILLIANCE | 3 | JULY 27-28, 2021

Keynote Speaker

Welcome!

Craig Zablocki Creating a Work Culture of Excellence that Builds on Joy

Leanne Eko

Jan Campbell-Aikens

View the Keynote Session Here

View the Welcome Session Here

Available Now!

Leanne Eko - Director , OSPI Child Nutrition Services Leanne is the Director of Child Nutrition Services at OSPI. She and the CNS team administer USDA Child Nutrition Programs in our state. Prior to being the director, Leanne worked as the assistant director and Communications and Training Manager at OSPI CNS.

Craig Zablocki, Author & Speaker Making a profound difference for nearly 25 years, Craig has spoken to over one million people internationally and in all 50 states. From cops to gang members, from surgeons to school su- perintendents, from lawyers to realtors; he addresses corporate executives, child-abuse-pre- vention specialists, and social service advocates of all kinds, .... college professors, federal pris- on workers, mental health specialists and the armed forces. Thousands of organizations rely on Craig to help them transform the obstacles that keep them stuck, lift them up and breathe new life into their purpose! Aside from numerous interviews and articles written by or about Craig, he authored the book” Im prov 101, Unleashing Your Creative Spirit” and has an audio program “The Intelligence of Fun, Live with Craig Zablocki”.

leanne.eko@k12.wa.us | 360-725-0410 | www.k12.wa.us/policy-funding/child-nutrition

Jan Campbell-Aikens - WSNA President

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UN-BRIDLED BRILLIANCE | 5 | JULY 27-28, 2021

Education Session

DDS Breakout Meeting

Smarter Qualifying Smart Snacks

We will have a welcome followed by a DDS Chapter update and discussion. There will be a vote on dissolution of the group if there are no members to step into leadership rolls with DDS for 2021-22. With the remaining time, we’d like to have a group discussion of “Life Post COVID” and how to move forward, as well as sharing mental tips and tricks that help you move through your work day successfully.

www.healthiergeneration.org/productcalculator

Foster Farm’s/Fernando’s Smart Snack Qualifying CN Products

View the Education Session Here

Oz Equivalent Grains

Serving Size Calories

Calories From Fat

Total Fat g

Saturated Fat g

Product Description

Code

Fiber g M/MA

Protein g Sugar g Sodium mg

Snacks Entrée

# Serving

Available Now!

FOSTER FARMS Whole Grain Chicken Corn Dog 95150 1 corn dog Whole Grain Chicken Corn Dog IW 94124 1 corn dog

4 oz.

240

2.5

390

4 oz.

240

2.5

390

FERNANDO’S Whole Grain Rich Beef & Bean Burrito 9036 1 burrito 4.5 oz.

280

470

Whole Grain Rich Chicken Enchilada

X X

5278 1 enchilada 2.5 oz.

140 280

35 70

4 8

1.5

1 2

210 420

4 8

1 2

2 enchiladas

5 oz.

Whole Grain Rich Southwest Chicken Flauta Whole Grain Rich Buffalo Chicken GrabWraps ®

X X

5215

1 flauta

2.7 oz. 5.4 oz.

170 340

45 90

1.5

1 2

200 400

4 8

1 2

2 flautas

5263 1 wrap

2.81 oz.

170

1.5

230

2 wraps

5.62 oz.

340

460

1-800-338-8128 Ask for Foodservice Marketing

fosterfarmsfoodservice.com/schools fernandosfoodservice.com

Foster Farms Foodservice Marketing P.O. Box 457, Livingston, CA 95334

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UN-BRIDLED BRILLIANCE | 7 | JULY 27-28, 2021

Decorating Your Cafeteria on a Budget Education Session Debbie Rodewald

WHOLE GRAINS PRODUCTS FOR K-12 SCHOOLS Need healthy to also be delicious? At Baker Boy, that’s what we do!

Adding decorations to your school cafeteria creates a welcoming atmosphere. In this class, you are going to learn of resources to add decorations for free or little cost. You’ll learn the basics of Canva, a graphic design platform, used to create social media graphics, presentations, posters, documents and other visual content. The app includes templates to help you along. Also, you can use items to decorate, right in your school kitchen! See how to turn a #10 can into a fun decoration your student and staff customers will love.

• Easy to prepare •Great tasting • Unique products Why Baker Boy?

Video

Products

• Fully Finished • Frozen Dough • Brown & Serve • Donuts

@bakerboybakeshop www.bakerboy.com

info@bakerboy.com 800-437-2008

View the Education Session Here

Available Now!

Ekon-O-Pac provides quick and efficient packaging products to help you provide fresh and exciting “Grab & Go” options for your student!

Ekon-O-Pac provides quick and efficient packaging products to help you provide fresh and exciting “Grab & Go” options for your student! 615.230.9340 ekonopac.com

Ekon-O-Pac provides quick and efficient packaging products to help you provide fresh and exciting “Grab & Go” options for your student! Video

Debbie Rodewald, Director of Sales NW Debbie has 13 years of school kitchen experience as an elementary kitchen manager and a central kitchen manager. In the last year, she moved into the industry part of school nutrition as a K12 food broker. She has also served 4 years on the WSNA Board as Membership and Marketing Chairs. Her cafeteria decorations were shown as examples on social media and in the SNA magazine by Dayle Hayes, School Meals That Rock.

615.230.9340 ekonopac.com Ekon-O-Pac provides quick and efficient packaging products to help you provide fresh and exciting “Grab & Go” options for your student! 615.230.9340 ekonopac.com Ekon-O-Pac provides quick and efficient packaging products to help you provide fresh and exciting “Grab & Go” options for your student! 615.230.9340 ekonopac.c m

debbie@yourservicesales.com | 253-651-3151 | http://atyourservicesales.com

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UN-BRIDLED BRILLIANCE | 9 | JULY 27-28, 2021

Demystifying the USDA Recipe Analysis Workbook Education Session

Patrick Garmong

This session will provide you with Tips and Strategies for using the USDA Recipe Analysis Workbook when creating scratch and quick-scratch for your program.

View the Education Session Here

Available Now!

https://player.vimeo.com/video/114585996

Patrick Garmong, Associate Director of Culinary Education & Training Patrick has been in the Food Service Industry for over 18 years. He is a graduate of the Institute of Culinary Education (Manhattan NY). Previously Patrick was the Child Nutrition Director for the Ellensburg School District. Patrick has been the Executive Chef in various fields of the hospitality industry including Higher Education, Restaurants, and Catering. When not cooking, Patrick enjoys time with his family, waterfowling, golfing and woodworking.

pdgarmon@olemiss.edu | 800-321-3054 | theicn.org | linkedin.com/company/theicn/

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Chef Samantha

Education Session

Core...and More! Minimize Ingredients and Maximize the Menu Education Session

Cowens-Gasbarro

POS/Meal Service Models with Section on BAB – OSPI

Efficiently managing your inventory while offering a creative, appealing menu with options students will love can be a challenge. This virtual training will help you examine your inventory and how you can maximize your menu by making each inventory item work harder. We will explore how you can use your USDA Foods in multiple menu items. Chef Samantha Gasbarro, SNS, will show this concept with demonstrating how to multitask inventory items with 3 recipes.

Debra Calhoun

Mikhail Cherniske

View the Education Session Here

Available Now!

Chef Samantha Cowens-Gasbarro, SNS Chef Samantha, is a Johnson & Wales University graduate with a degree in Culinary Nutrition. She worked in restaurants, as a personal chef for professional athletes and taught at a cooking school for kids and adults before she found her passion in school nutrition. She spent 5½ years as the Chef and Nutrition Coordinator at Windham Raymond Schools where she created new and healthy recipes, trained staff and taught kids the importance of healthy eating all while increasing participation for that district. In addition to training the staff in her district, she has trained staff across the country in culinary skills and ways to increase participation. She has also spent time developing recipes for K-12. She serves as an active member of the Culinary Institute of America’s Healthy Kids Collaborative. She believes that through school meals, nutrition education and exposure to new and healthy foods we can truly create a generation of healthy eaters and change the food culture in our country.

Debra Calhoun, School Meals Program Specialist Debbie has been with the OSPI team for 20 years as a Program Specialist. Prior to joining OSPI, she spent 13 years in the food servicMount Vernon school districts; as a Manager at the University of California, Davis and at San Francisco State University; and also as a dietary manager in healthcare. debra.calhoun@k12.wa.us | 509-323-2751 | www.k12.wa.us/policy-funding/child-nutrition

Mikhail Cherniske, Legislative Program Specialist mikhail.cherniske@k12.wa.us | 360-999-0968 | www.k12.wa.us/policy-funding/child-nutrition

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UN-BRIDLED BRILLIANCE | 13 | JULY 27-28, 2021

Education Session

Food Prep 101 Tips, Techniques, Tools & Technology

As you know, milk is an integral part of the federal school meals programs because of its beneficial nutrient package. Many students fall short in meeting daily dairy recommendations and school meals are an opportunity to close that gap and help them meet their requirements for calcium, vitamin D and other needed nutrients provided by milk.

Washington Dairy — Fresh, Local, Nutritious, & Delicious

Janel Rupp

Nate Sanford

Nourishing students is a top priority for our dairy farmers and the Washington State Dairy Council. We support school nutrition professionals in numerous ways in their eorts to feed youth and provide important nutrients through school meals.

Learn the four T’s of food prep: Tips, Techniques, Tools and Technology that can assist in reducing food costs and food waste, while increasing food safety and labor savings.

From mind to body, real milk is an important part of living well with 13 essential nutrients in every glass.

VISIT WADAIRY.ORG/WSDC

Looking for free posters for your cafeteria? Sign up here, while supplies last.

View the Education Session Here

Available Now!

Dairy Council

Janel Rupp, Business Development Manager Janel is with Performance Reps NW, a local foodservice equipment group as their Business Development Manager. Janel is an industry advocate for education and training on equipment for school foodservice. janelr@prnw.com | 360-624-7097 | www.prnw.com | linkedin.com/in/janel-r-34498b8/ Nate Sanford, National Sales Manager Nate is an expert on Food Prep and Preservation equipment, technique and application. He is an industry collaborator focused on training for tomorrows cooking solutions. nsanford@sammic.com | 224-307-2232 | www.sammic.us | linkedin.com/in/natesanford1/

UN-BRIDLED BRILLIANCE | 14 | JULY 27-28, 2021 Get inspired! Free kid-approved recipes here.

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Education Session

Menu Planning for USDA Foods

Pam Mahre

Marlon Hopkins

Schwans Video

From innovative products students love to proprietary insights and resources, we are committed to creating opportunities and driving growth by partnering with Schools to solve your unique challenges. Whether you are looking for exciting menu solutions across our Pizza and Ethnic brands, marketing ideas to drive participation, assistance in commodity management, or more, we are here to help.

View the Education Session Here

Available Now!

Visit Schwan’s Interactive K -12 Solutions Guide

CHEF ONE Dumpling Stir Fry Recipe with Chef Jet (More recipe and product guides on youtube)

Pam Mahre, School Meals Program Specialist pam.mahre@k12.wa.us | 360-688-3352 | www.k12.wa.us/policy-funding/child-nutrition Marlon Hopkins, Food Distribution Supervisor Marlon has been with the OSPI team for 2½as the Food Distribution Supervisor. Previously, he spent 18 years in the food service industry. Marlon has a background in Dietetics, spending his first 8 years working for a food manufacturer and distributor in the realmof account management, sales, and production. He later wised up and joined the wonderful world of Child Nutrition where he has spent the last 10 years. During that time, Marlon has worked in large school districts as well as the state office involving NSLP compliance training and support. marlon.hopkins@k12.wa.us | 360-725-6209 | www.k12.wa.us/policy-funding/child-nutrition

Product information and nutritionals at schwansfoodsevice.com

Moe

Alisha Van Guilder Territory Sales Representative Cell: 509.559.9677 alisha.vanguilder@schwans.com

Lauren Wolfe Regional Sales Manager Cell: 503.679.6467 lauren.wolfe@schwans.com

Dillon Peters Territory Sales Representative Cell: 307.760.8461 dillon.peters@schwans.com

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UN-BRIDLED BRILLIANCE | 17 | JULY 27-28, 2021

Wasted – What We Throw Away & Should Not Education Session

LJ Kinkenberg

How knife cuts, mise en place (a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals quickly and effortlessly), and processes can turn you into a kitchen rock star.

K-12 school nutrition sta are facing COVID-19 head-on all

around the country—and General Mills is ready to lend a hand as you continue to serve students. Find all of our prep-free , shelf-stable student favorites —from 2 oz. equivalent grain cereals to whole grain snacks—all in one place at GeneralMillsCF.com/K12 .

View the Education Session Here

Available Now!

General Mills Video

LJ Klinkenberg, Executive Chef and Nutrition Services Director Chef LJ Klink is the original kitchen rockstar. Currently he is the the Executive Chef/Nutrition Services Director for the Cheney School District. He is ABD in an Educational Doctorate program with a Master’s degree in Organizational Leadership and holds the WCEC from the World Association of Chefs Societies and CEC and CCA designations from the American Culinary Federation. Chef Klink is also a SAG actor and has starred in television and films.

Contact your General Mills sales rep

Western WA: Marni Fisher, 253-431-6276 marni.fisher@genmills.com Eastern WA: Jeri O'Reilly, 509-944-5099 joreilly@lakelandseawa.com

jklinkenberg@cheneysd.org | 509-559-4506 | www.Cheneysd.org

or visit generalmillscf.com/k12 to learn more.

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UN-BRIDLED BRILLIANCE | 19 | JULY 27-28, 2021

There’s Been An Injury – Now What? Education Session

DAY 2

This presentation addresses what to do in the event an employee is injured at work, including:

Brooke Thomsen

• Mandatory reporting requirements for notifying the Department of Labor and Industries (LNI). • What to expect if LNI comes to investigate the accident. • What you need to do while you are waiting for LNI to arrive. • How to conduct a meaningful investigation so corrective action(s) can be implemented.

Orlando Cerrillo

View the Education Session Here

Available Now!

Cargill

Brooke Tomsen, Loss Control Specialist As a Registered Nurse, our next speaker has always had a passion for helping others. As a Loss Control Specialist with the North Central ESD, she serves in the role of a safety consultant for school districts in Chelan, Douglas, Grant and Okanogan Counties, helping them to develop required workplace safety programs, conduct ergonomic assessments and workplace safety inspections, and create and foster positive, proactive safety cultures which promote employee safety and injury prevention.

Orlando Cerrillo, Loss Control Specialist Orlando has been a Loss Control Specialist at ESD 105 for 18 years. He is also experienced in the field of safety and handling of return to work/ worker’s compensation programs as: Safety/Environmental Coordinator for three years with Canam Steel Corporation in Sunnyside WA; Safety Director for two years at Bridgeway Construction in Seattle, WA. Orlando holds a Bachelor of Science degree in Occupational Safety from Central Washington University and is a Certified Ergonomics Assessment Specialist Level 1 & 2 through the Back School. orlando.cerrillo@esd105.org

brooket@ncesd.org | 509-667-3635

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Education Session

Tips & Strategies For Using the USDA Food Buying Guide for Child Nutrition Programs InteractiveWeb-BasedTool Education Session

Patrick Garmong

CNS Updates – OSPI

This session will provide you with insight on how to best use the USDA Food Buying Guide for Child Nutrition Programs Interactive Web-Based Tool when creating scratch and quick-scratch for your program.

Leanne Eko

Liz Beechler

View the Education Session Here

Available Now!

Leanne Eko, Director - OSPI Child Nutrition Services Leanne is the Director of Child Nutrition Services at OSPI. She and the CNS team administer USDA Child Nutrition Programs in our state. Prior to being the director, Leanne worked as the Assistant Director and Communications and Training Manager at OSPI CNS. leanne.eko@k12.wa.us | 360-725-0410 | www.k12.wa.us/policy-funding/child-nutrition Liz Beechler, School Meal Programs Supervisor for OSPI CNS Liz and the school meals teamassist LEAs with the operations of NSLP, SBP, SMP, SFSP and FFVP. Prior to joining OSPI, Liz served as a Regional Nutritionist with the United States Department of Agriculture’s Food and Nutrition Service (FNS) Western Regional

pdgarmon@olemiss.edu | 800-321-3054 | theicn.org | linkedin.com/company/theicn/

Office and a Coordinator of the National School Lunch Program for the Idaho Department of Education. elizabeth.beechler@k12.wa.us | 360-522-2103 | www.k12.wa.us/policy-funding/child-nutrition

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UN-BRIDLED BRILLIANCE | 23 | JULY 27-28, 2021

Reveal Your Team’s Brilliance in the Midst of Challenges Education Session

Matt Upton

Join WASHINGTON POTATOES at the WSNA Virtual Annual State Conference July 27-28, 2021

This workshop/breakout session will offer each participant the nine strategic habits that will allow you to bring your brilliance regardless of the challenges in your Private life, Public life, or Philanthropic life. These nine strategic habits will create a breathable atmosphere both at home and work. They will enable you to enjoy greater fulfillment in your school Restaurant as you Serve you students.

Recipe Contest 2021 POTATOES.COM Contest Rules

Chef Brenda Wattles, RDN Consultant for Child Nutrition Programs Conference Preview Video

wa s h i n g t o n

View the Education Session Here

THESE SPUD SANDWICH STACKERS ARE QUICK, EASY AND MESS FREE. PERFECT FOR LUNCH!

Available Now!

MAKES 24 SERVINGS

Delivering K-12 standards- based curriculum that incorporates agriculture topics and themes.

Creating opportunities for students to explore careers in the agriculture industry.

Sharing fun recipes, activites, games and other educational media experiences.

Providing access to farmers and other industry leaders and professionals.

Plant. Grow. Harvest. Innovate. 2020/2021 GRAB-N-GO RECIPES YES, WE HAVE THE POTATO!!! www.potatoes.com

Matt Upton, Speaker, CEO: Chief Encouragement Officer Matt, has brought his unique Serve to School Districts and the most essential departments “School Nutrition” since 2001. Through the pandemic he assisted in serving 1.5 million meals curbside, on buses, while in the snow, sleet, rain, wind, blistering heat. He accomplished this by traveling to nearly 100 school districts and over 5000 miles. His love for LG’s “Lunch Girls and Guys” drove him from pandemic seclusion to serve curbside with those who are the heart and face of every school district.

Matt has 5 Grandchildren whom he refers to as his VP’s … the Vice Presidents of his life. His favorite cookies are chocolate chip no nuts, and his favorite meal is the one he is having with you. His most enjoyable way to meditate is on his motorcycle through what he calls wind therapy. matt@mattupton.net

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UN-BRIDLED BRILLIANCE | 25 | JULY 27-28, 2021

Education Session

Chef Brenda Wattles

Kid Pleasing Potato Recipes

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!

Chef Brenda Wattles will discuss and present potato preparations that add color, flavor, nutrition, and versatility to menus in popular forms and flavors guaranteed to satisfy directors, cooks, and kids. She will provide nutrition, product selection, ordering, stocking, preparation and menuing tips as well as demonstrating easy recipes that fit breakfast, lunch and grab and go menus.

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

View the Education Session Here

Taco Fillings Simple Solutions G uide easy-to-assemble recipes

Meatballs Simple Solutions G uide easy-to-assemble recipes

Available Now!

Cheese Sauce Simple Solutions G uide easy-to-assemble recipes

Brenda Thompson-Wattles, RD, Child Nutrition Consultant Brenda is a Culinary Chef and Registered Dietitian who consults for child nutrition programs. As an advocate for CN professionals around the country, her mission is to empower them to embrace nutrition, influence greatness within each other, and craft culinary cultures in their kitchens — ultimately inspiring children to make healthy choices. Brenda first studied to become a Registered Dietitian at the University of Idaho. Later, she received her culinary degree at the Le Cordon Blue College of Culinary Arts in Austin, Texas. Chef Brenda worked as a state employee and District Area Manager. In addition, she has been a consultant recipe standardizer for the USDA and has published several child nutrition standardized cookbooks/resources. Today, Chef Brenda is celebrating her twelfth year working as a professional in child nutrition programs. She recently released her Level Up with Chef Brenda social media platform, which focuses on sharing standardized recipes and culinary tips. She is also the menu and recipe developer for West Ada School District in Meridian, Idaho. ChefBrenda@ChefBrenda.COM | 208-830-7105

Single-Serve Pasta Bowls

For more info or to request samples please contact: Rachel Martin: rachelmartin@jtmfoodgroup.com or Kim Evans: kevans@jgneil.com

jtmfoodgroup.com/k-12

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UN-BRIDLED BRILLIANCE | 27 | JULY 27-28, 2021

Education Session Brianne Kappell, RDN, CD Fuel Your Body For Wellness

Discover Your Team’s Brilliance In the Midst of Challenges Education Session

Matt Upton

Good nutrition is vital for optimal health and disease prevention. Healthy food choices add up! Most Americans could benefit from making diet changes to improve health and reduce the risk of nutrition related diseases. We will discuss the role of a healthy diet in disease prevention and highlight healthful eating habits.

This workshop/breakout session will give each participant the tools to craft new frames around challenges and enable you to see your teams personal and corporate DNA.

View the Education Session Here

Available Now!

Brianne Kappel, RDN, CD, Director of Nutrition & Wellness Brianne is a Registered Dietitian who is passionate about child nutrition and the healing power of food. She studied nutrition and dietetics at Central Washington University where she received her Bachelor of Science in food Science and Dietetics. It was during her dietetic internship that her hunger for health promotion blossomed. Over the past 10 years, Brianne has practiced dietetics in rewarding roles that have allowed her to support community nutrition through nutrition education and food access efforts. During her time as a nutritionist with Seattle & King County Public Health, her desire to improve youth nutrition and food access truly grew. Today, Brianne leads the Washington State Dairy Council’s commitment to supporting school meals year-round and ensures that providing education on the importance of eating to support optimal health is a top priority. brianne@wadairy.org | 425-245-2526 | www.wadairy.org

Matt Upton, Speaker Matt, has brought his unique Serve to School Districts and the most essential departments “School Nutrition” since 2001. Through the pandemic he assisted in serving 1.5 million meals curbside, on buses, while in the snow, sleet, rain, wind, blistering heat. He accomplished this by traveling to nearly 100 school districts and over 5000 miles. His love for LG’s “Lunch Girls and Guys” drove him from pandemic seclusion to serve curbside with those who are the heart and face of every school district.

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UN-BRIDLED BRILLIANCE | 29 | JULY 27-28, 2021

Keynote Speaker

IS ON THE MENU INWASHINGTON STATE Flavor Introducing Washington Red Raspberries for Schools!

Add flavor and color to sweet and savory dishes across your school menu with Washington Red Raspberries. Here, in Washington State, farmers grow 90 percent of the nation’s frozen red raspberry crop. Check out our K-12 Foodservice Toolkit , including recipes, product formats and more at redrazz.org/k-12.

Logan Weber Leadership Redefined

“I think frozen red raspberries are an affordable way to expand our students’ palates, while complimenting a variety of dishes. Red raspberries are sweet yet also tart, which allows for so much flexibility across the menu.”

Video

Chef Samantha Gasbarro , Executive Chef of HealthySchoolRecipes.com

Learn more about frozen raspberries at redrazz.org and stay in touch!

View the Keynote Session Here

REGIONAL MARKETS PROGRAM

Need help with your farm to school efforts? Contact WSDA, whether you are just starting up or growing your program! We can help with: • Program planning • Finding farms and WA grown products • Procurement

Available Now!

Visit Washington State Department of Agriculture’s Farm To School Toolkit! Find free procurement tools, school recipes, school garden resources, signage and other marketing materials, and much more at: agr.wa.gov/farmtoschool

Logan Weber, Speaker Logan Weber’s dynamic, relevant, and laugh-out-loud presentations have led to “encore opportunities” as some of the nation’s top companies continue to bring him back to inspire their teams. He also enjoys keynoting dozens of national and statewide conferences every year to thousands of busy professionals.

policies and procedures

Contact WSDA Farm to School at: farmtoschool@agr.wa.gov or (206) 714 - 2757

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UN-BRIDLED BRILLIANCE | 31 | JULY 27-28, 2021

President’s Celebration ~ and ~ Board Installation WSNA

ZeeZee’s

Building Blocks Take the guesswork out of your menu planning On-Trend Fun Flavors • Meal Components For Every Menu Variety Of Distribution Options • Available Commodity Processing Click Below For Product Details Building Blocks Take the guesswork out of your menu planning On-Trend Fun Flavors • Meal Components For Every Menu Variety Of Distribution Options • Available Commodity Processing Click Below For Product Details FRT GRN M/MA VEG VIZIT ZEEZEES.COM/BUILDINGBLOCKS FOR MORE INFO FRT GRN M/MA VEG

View the Closing Session Here

Available Now!

VIZIT ZEEZEES.COM/BUILDINGBLOCKS FOR MORE INFO

Contact Matt Kazmer for more information mkazmer@nationalfoodgroup.com • (248) 560-2366 800.886.6866 • Follow us on social for updates Contact Matt Kazmer for more information mkazmer@nati nalfoodgroup.com • (248) 560-2366 800.886.6866 • Follow us on social for updates

Zee Zees® are part of the National Food Group Family

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Thank Your for Attending our VIRTUAL CONFERENCE

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