Food for Thought Summer 2023

2023 National Leadership Conference Recap

Back to the Basics Magnesium PAGE 24

SUMMER 2023 EDITION

PAGE 22

3 6

Letter From the President ISNA/IDOE School Nutrition

Certificate Program ISNA Executive Board

10 14 16 18 22 24 28 35 36

SNA & ISNA Award Winners

SNA & ISNA Awards Winners

“Building our Family one Industry Summit at a time!” 2023 SNIS Highlights “Nourishing Minds Together” 2023 ANC Recap “Leading the Way” 2023 NLC Recap

2023 ISNA School Nutrition & Industry Summit Highlights PAGE 16

PAGE 14

“Back to the Basics - Magnesium”

- Nutrition Research Committee

State Agency Happenings

Recipe Exchange

Industry Partners

Food for Thought is published four times a year by the Indiana School Nutrition Association. Articles in Food for Thought represent the views of the authors and do not nec - essarily reflect official policy of the Indiana School Nutrition Association nor does acceptance of any advertisement imply endorsement of the product(s) or service(s).

All ISNA members are also proud members of the School Nutrition Association. SNA Office 2900 S. Quincy Street, Suite 700 Arlington VA 22206 Phone: (703)824-3000 FAX: (703)824-3015 www.schoolnutrition.org SNA Shop www.schoolnutrition.org/ sna-emporium Indiana SNA Office P.O. Box 915 Brownsburg, IN 46112

PRESIDENT Courtney FitzSimons, RD, SNS West Lafayette Comm. School Corp. fitzsimonsc@wl.k12.in.us PRESIDENT ELECT Amanda Worrick South Madison Comm. Schools aworrick@smcsc.com VICE PRESIDENT Betty Huddleston Western Wayne Schools bhuddleston@wwayne.k12.in.us SECRETARY/TREASURER Valarie Miller Center Grove Community School Corp. millerv@centergrove.k12.in.us IMMEDIATE PAST PRESIDENT Christine Clarahan, MS, SNS, RDN School City of Hammond crclarahan@hammond.k12.in.us

Food for Thought is Designed by

ASSOCIATION NEWS SUMMER 2023

FROM YOUR president

picking up the pieces

Wow! Can it really already be summer? Where did the 2022-2023 school year go? I don’t know about you, but personally and professionally this past school year was a challenging one. Aside from living in my in-laws basement while our new house was being built, it was definitely a year met with lots of transition. At the association level we transitioned from a beloved, long time Executive Director, Sheri Shipp, to a new, eager to learn team, led by Cory Martin. At the district level we transitioned from COVID and free meals for all while,still struggling with labor shortages, and increasing costs. I know I for one hoped that by now things would have gone back to “normal,” but it’s become evident that we simply can’t just go back to the way things were. Whether we liked it or not, the Pandemic changed our world in a big way and we are left “Picking up the Pieces.” Back in March, while sitting in an LAC session amongst passionate peers, that phrase, “Picking up the Pieces” resonated with me. What a perfect theme to describe this significant time as we pave the way through this post pandemic world. In some ways it’s exciting, but in a lot of ways it’s scary. We all know the value and the necessity of change, but man is it tough. I don’t know what this next school year will hold, what will happen to our reimbursement rates or what the new USDA nutrition standards will be, but what I do know is this… We are an amazing, talented, group of individuals, and united we will be here to pick up the pieces. I hope you enjoyed a much needed breath of fresh air that the summer months provide and took time for yourself to rejuvenate, because in the fall we will be ready to hit the ground running and make the 2023-2024 school year a fantastic one! But first, go ahead and save the dates now for ISNA’s Annual Conference November 8th - 10th in French Lick where we will continue Picking up the Pieces.

Warm Regards,

ISNA President, 2023-2024 Courtney FitzSimons

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Take the First Step Toward Your Future With the ISNA/IDOE School Nutrition Certificate Program

The Indiana School Nutrition Association and the Indiana Department of Education have joined forces to create a program that will add value to the School Nutrition Profession in the state of Indiana. The program is designed to be completed within two years and is comprised of 17 targeted courses. Meets USDA requirement for State Recognized Certificate Specific information on Indiana requirements Best practices for key functional areas

Marketed to School Superintendents and Business Officials as the certificate to look for when hiring. Networking with peers

“I would especially recommend [the ISNA/IDOE program] you will learn something new and get inspiration to take back and implement positive changes to your program! I appreciate the thought that went into planning the sessions to break things up into manageable chunks of learning material!” Amanda Worrick, Director of Child Nutrition Mississinewa Community Schools “This program is geared toward providing a new Food Service Director (or one that has been around for a while) the tools they need to be more efficient in their program. The material provided covers all areas needed to be more confident in making decisions. I have enjoyed [the program] and learned so much.” Betty Huddleston, Director of Food Services - Western Wayne Schools “I have to say, I was hesitant about taking the time out of my busy schedule to take the ISNA/IDOE certificate courses, but I’m so glad I did! I’ve been in my position for nearly 20 years and every time I take a session, regardless of the topic, I learn something new! The courses are beneficial for all Nutrition Services management positions and will meet their continuous learning and improvement goals. ” Vickie Coffey, Nutrition Services/Healthy Schools Director - RBB Edgewood Schools

For more information visit www.IndianaSNA.org

ASSOCIATION NEWS

2023 ISNA/IDOE School Nutrition Certificate Program UPCOMING COURSE SCHEDULE

LOCATION FOR ALL COURSES: Central Indiana Education Service Center 3500 Depauw Blvd #2020, Indianapolis, IN 46268

October 4, 2023 In person Marketing Your School Nutrition Program 9:00am EST Menu Planning Regulations and Concepts 12:30pm EST

December 6, 2023 In person Advanced Menu Planning and Production Strategies 9:00am EST Creating and Implementing Your HACCP Plan 12:30pm EST

October 11, 2023 Virtual Program Accountability and Ethics 12:30pm EST

Program Enrollment Fee is $25/person

Course Fees $90/course for members, $130/course for nonmembers

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2023-2024 executive board

Membership Chair Mary Ellen Gilliam, MBA MSD Wayne Township

Public Relations Chair Leslie Beach New Albany-Floyd Co. Consolidated Schools

President Courtney FitzSimons MA, RD, SNS West Lafayette Community Schools Immediate Past President Christine Clarahan, MS, SNS, RDN, School City of Hammond President Elect Amanda Worrick DTR South Madison Community Schools

Legislative Chair Shenae Rowe Warrick County School Corp.

Bylaws and Policy Chair Patrick Ryba-King School City of Hobart

Vice President Betty Huddleston Western Wayne Schools

State Agency Representative Ashley Heller Indiana Dept of Education

Secretary/Treasurer Valarie Miller, RDN Center Grove Community School Corp.

Industry Advisory Chair Christie White What’s 4 Lunch

Professional Development Co-Chair Amanda Stout, SNS – Greenfield – Central Schools

Financial Secretary Cheryl Speakman ISNA

Professional Development Co-Chair Vickie Coffey Richland-Bean Blossom Community School Corp.

Region 1 Representative Angelica Claiborne Merrillville Community School Corporation Region 2 Representative Sue Aikman New Prairie United School Corporation

Professional Development Co-Chair Amanda Lambrechts, MS, RD, LN Perry Township

ASSOCIATION NEWS

Region 5 Representative Erika Horner Mississinewa Community Schools Region Representative Chair/ Region 3 Representative Ashlee Lewis Southwest Allen Co. Schools Region 4 Representative Ivan Balicky West Lafayette Community Schools

Region 6 Representative Haley Cross Delaware Community School Corp.

The mission of the Indiana School Nutrition Association is to provide education, programs, and services for members which promote quality child nutrition and to support the mission and values of the School Nutrition Association, Inc.

Region 7 Representative Erin Coleman Perry Township Schools Region 8 Representative Aleise Barron Warrick County School Corp. Region 9 Representative Daniel Williams Mooresville Consolidated Schools

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SNA & ISNA Award Winners

Erin Coleman Perry Township

Janis Engerman Northwest Allen County Schools

Teresa White-McDonald East Allen County Schools

Ivan Balicky West Lafayette Community School Corporation

Candace Wildrick MSD of Decatur Township

Kim Yarnell MSD of Decatur Township

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EVENT RECAPS

Building our Family one Industry Summit at a time!

BY ALEISE BARRON SCHOOL NUTRITION SPECIALIST WARRICK COUNTY SCHOOL CORPORATION

I started my journey to become a Registered Dietitian about 4 years ago when I went back for my second bachelor’s degree. I graduated in May of 2022 from the University of Southern Indiana with a bachelor’s in Nutrition and Dietetics, and completed my Dietetic internship in May of 2023 with Cedar Crest College. I have always had a passion for nutrition and helping other, and I feel like I have landed where I am meant to be. I became extremely fortunate and was recommended for a position with the Warrick County School system right after my D.I. program. Since I have been here, I have dived headfirst into the world of school nutrition and could not have a better mentor, boss, and leader to learn from with Shenae Rowe. I was extremely excited when she told me about the conferences I would be attending, and all the people I would meet. This year was my first time at the School Nutrition Industry Summit. From the moment I walked in to the moment I left, I felt like family. Everyone I met was so kind, and helpful. The first morning started off with an amazing first speaker, Chef Vanessa Hayes. She inspired us with a talk on having grit, grind and gratitude. This hit home for me, as the past four years of getting though everything that led me here has been nothing short of all three of these things. I felt like within the first day’s sessions I learned so much from not only the speakers but my fellow nutrition leaders, and industry partners attending the summit. I loved learning about how to simplify and create a better production record, as this is a brand new concept for me. Coming into this career, my biggest goal is to use my voice and position to be able to make a change for these children. Learning about the legislation involved in school nutrition and what the current issues of today are, fueled my drive to get involved in any way I can. The last session I attended that day was the session with the RBB food truck, and that was amazing! I have always loved the concept of bridging the food security gap within our neighborhoods, and seeing that its possible to do was encouraging! To finish off this day we celebrated with an 80’s prom night! It was so nice to just let loose with colleagues, and have a little fun after a busy day. The second day of this summit was no different than the first day. I learned so much, but also met more of our industry partners, and made some wonderful connections during the industry fair. The first session with IDOE, and the USDA was very informative, and was nice to hear things from their prospective, as well as give us a chance to as some questions. I thought the second session with the idea sharing was a great way to get to know some of our neighboring districts and not only the struggles we share, but also a great chance to learn from each other’s successes. To finish off the day we were taught a great deal about the food buying guide. As an incoming Nutrition specialist, and someone who will be working on menus, and purchases, this was extremely helpful to me. It will be a tool I will be able to utilize when creating my recipes and giving instruction with each one. Overall, I felt like this summit not only provided me with a great understanding of some of the main issues, topics, and skills needed for success within this field, but it left me feeling like I was part of the family. I can’t wait to see what the future hold within this crazy, exciting, and meaningful life of School Nutrition!

“From the time I walked in to the time I left, I felt like family.”

EVENT RECAPS

Nourishing Minds Together: Unleashing the Impact of a School Nutrition Conference

BY MATT TOMRELL, DIRECTOR OF FOOD SERVICE MONROE COUNTY COMM. SCHOOL CORP.

Innovation in Nutrition Program Implementation:

As committed school nutrition team members, we understand our vital role in promoting student health. To advance our mission and stay at the forefront of best practices, we attended the SNA Annual National Conference in Denver for the first time. This experience profoundly impacted us, bringing us closer, igniting creativity, and forging a unified vision for our nutrition program. In this article, we share the transformative effect of attending the conference as

The conference offered a treasure trove of innovative ideas in school nutrition. Exploring new approaches sparked creativity and reignited our passion for our work.

We brainstormed ideas, envisioning their implementation in our unique school environment. As a team, we evaluated each innovation’s potential impact, adapting them to suit our students’ needs. With a shared vision for progress, we’re eager to experiment and lead our nutrition program into transformative change.

a cohesive team and how it empowers us to nourish young minds collectively. Strengthened Team Bonding and Morale:

The conference provided invaluable opportunities for collaborative learning. We attended workshops, engaged in team-building activities, and had meaningful discussions with experts and peers nationwide. These experiences fostered camaraderie, allowing us to see beyond our daily roles. As we navigated the conference together, we discovered common passions, strengthening trust. Returning to our school, we felt more connected than ever. The newfound team bonding boosted morale, igniting a collective drive to positively impact our students’ lives.

Unified Vision and Goals: One significant benefit of attending together was developing a unified vision for our program. Engaging in discussions, we shared perspectives, insights, and aspirations. The conference aligned our goals and values, creating a purposeful team dynamic. Our individual strengths complemented

each other, making us stronger collectively. A unified vision lays the foundation for a more strategic effort to improve student health. With shared goals in mind, we’re ready to steer our nutrition program towards greater success and positive impact. Conclusion: passion for our vital role in the school community. Strengthened team bonding and improved morale fostered a supportive environment, making our work more enjoyable and effective. Embracing innovation unlocked creativity, propelling us towards a dynamic nutrition program. Most importantly, the conference united us under a common vision, empowering us to work together with a shared purpose. As we return to our school, we’re inspired and determined to nourish young minds, fostering healthier and happier futures for our students. Attending the nutrition conference has been transformative, fueling our dedication and

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EVENT RECAPS

Leading the Way Each year the School Nutrition Association invites state association leaders to the National Leadership Conference (NLC). This conference is designed to provide state leaders the opportunity to develop essential skills in leading a nonprofit association, network with other state and national SNA leaders and gain new insights into becoming a more effective and engaging leader. This year ISNA was represented by, Cory Martin of Mission Control, President Elect, Courtney FitzSimons, Vice President, Amanda Worrick, and Secretary/ Treasurer, Valarie Miller. ISNA also sent Membership Chair, Mary Ellen Gilliam, and Director of Food Service for Plymouth Community Schools, Amy Kraszyk to the Future Leaders program at NLC. Let’s hear what they had to say about their trip to Louisville, Kentucky. Can you tell us a little bit about presenting a session at NLC? Courtney: This was my second time attending NLC, and I had the privilege of leading a “Hear from your Peers” session with Lindsey Hill, Founder & CEO of Menu Logic K-12. Our session was called “Our Executive Director is Leaving. Now What?” We had a great turn out, and I loved being able to share the intricate process ISNA followed in hiring a new Executive Director. It was a quick but mighty presentation followed by great questions from other SNA state leaders. It was an amazing experience, representing Indiana SNA in such a positive light. I truly believe Indiana is one of the front running states for SNA and having the opportunity to share our knowledge with others was so rewarding! I’m proud of our association, and you should be too! Tell us about your unique opportunity with SNA President, Lori Adkins? Amanda: During NLC I had the honor of recording a podcast with SNA President, Lori Adkins. We were given the topic of what leadership means to us. To me being a leader is empowering others to be the best they can be and building a strong team based on trust. It was so nice getting to know Lori on a more personal level and fun learning that we have similar backgrounds starting our careers as Dietetic Technicians and finding our way to k-12 nutrition! I was super nervous about doing a podcast but I am glad I stepped out of my comfort zone and did it! My advice is when given an opportunity go for it! Our podcast will be released at ANC this July. Please tune in! As an NLC first timer, what did you learn that impacted you the most? Valarie: As a first time attendee to SNA’s National Leadership Conference I had the pleasure of getting to learn from some of the top leaders in other state associations. It was great seeing how other states have navigated some great challenges in their own associations and throughout COVID. The main theme that impacted me the most during NLC is the importance of self-confidence in leadership. If a leader lacks confidence, none of the other leadership skills will come together efficiently or effectively. As a leader you must have confidence in your abilities to be able to achieve higher goals for yourself and for the organization that you serve. 2023 National Leadership Conference

Courtney FitzSimons MA, RD, CD, SNS Food Service Director West Lafayette Comm. Schools ISNA Vice President

Amanda Worrick DTR Director of Child Nutrition Mississinewa Comm. Schools ISNA Region Rep. Chair/Future Leader

Valarie Miller, RDN Assistant Director of Food & Nutrition Services Center Grove Community School Corporation

May Ellen Gilliam, MBA Child Nutrition Assistant Director MSD Wayne Township

Amy Kraszyk Director of Food Service Plymouth Community Schools

You were awarded ISNA’s first non board member scholarship to attend Future Leaders. What was your experience of NLC like and how has it impacted you? Amy: It was an honor to be awarded the scholarship and to attend the conference and represent our rural community here in Indiana. Each keynote, general session and breakout secured my position with ISNA and within the school food nutrition industry. The future leader program did a really great job indicating our purpose and vision. I truly enjoyed Pierre Quinn’s keynote speech on the last day and the interaction with other future leaders during the DiSC assessment breakouts. These experiences really helped to clarify my purpose and goals within ISNA. The people and association are very open and clear in their support of industry professionals and helping guide future leaders in the process. I look forward to continuing to work with SNA and its leaders to gain industry knowledge, support our cause and mission and positively impact our industry as a whole!

Tell us what Future Leaders is and your biggest takeaway from it. Mary Ellen: Future Leaders is an in-depth leadership program held in conjunction with SNA’s National Leadership Conference for emerging leaders of the School Nutrition Association. Future Leaders are given the opportunity to network with current and other emerging leaders from across the country. Additionally, the cohort participates in a DISC Assessment, which is a psychometric assessment. This assessment allows Future Leaders to better understand themselves, others, and maximize the relationships which affect them in the workplace. My biggest takeaway from Future Leaders is one’s “Network is their Networth.” One must continually network with those in positions to gain valuable knowledge and feedback to utilize on their journey of leadership

ISNA NUTRITION RESEARCH COMMITTEE

Back to the Basics Magnesium BY AUDREY BANICH, RD ASSISTANT DIRECTOR OF CHILD NUTRITION FRANKLIN TOWNSHIP COMMUNITY SCHOOL CORPORATION

and helps regulate blood pressure. Found in many different types of foods, good sources of magnesium include spinach, legumes, nuts, seeds, and whole grain items. There are a lot of items that are fortified with magnesium, such as breakfast cereals. Water can also be a source of magnesium, as it is commonly found added during the filtration process. The human body does a great job of balancing the magnesium in the body, but some signs of deficiencies include loss of appetite, nausea, vomiting, fatigue, and weakness. After chronic magnesium deficiency, one may have numbness, tingling, and muscle cramping. Because magnesium is a part of so many metabolic pathways in the human body, a magnesium deficiency can be associated with many different ailments, such as asthma, ADHD, insulin resistance, just to name a few.

Magnesium has been in the news recently for being an important nutrient needed to aid in memory loss, hydration in sports, and assist with sleep disorders. Is this nutrient just a hot trend or does it play a key role in our diet, especially in the adolescent years? According to the American Dietetic Association, Magnesium is an important part of more than 300 enzymes found in your body. It is involved in the production of energy, body protein, muscle contractions, and in maintaining healthy bones and heart health. It also supports nerve functions, aiding in transmitting nerve signals, controlling blood sugar levels, supporting protein synthesis,

What are some ways that you can assist students receiving enough magnesium in their diet in the serving line? 1.

Encourage students to participate in school breakfast, lunch, and/or snack programs. Breakfast, especially, has been shown to improve behavior and increase attention. If students are missing/skipping meals, they are missing out on a great opportunity to consume magnesium. Serving whole grain foods! Whole grains and fortified cereals can be great sources of magnesium. Provide fruit and vegetable variety in the serving lines. Giving students options to choose from a variety encourages them to branch out and try new things! Allow students to “try it out” before purchasing or allow students to trade a fruit or vegetable if they do not like it. Educate your students! Instructional signage teaching students about the nutrients your body needs may encourage magnesium rich and other nutrient rich foods. Help your students make the connection that high magnesium foods, such as beans, can have so many positive effects on their brain health and physical strength.

https://www.eatright.org/health/essential-nutrients/minerals/magnesium

https://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/

https://calolive.org/giving-kids-a-nutritional-edge-with-brain-foods/

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state agency HAPPENINGS

Prep for Success for the New School Year

BY ASHLEY HELLER INDIANA DEPARTMENT OF EDUCATION

For most Indiana schools, the end of July means that summer is already winding down and the new school year is on the horizon. As you think ahead to the new school year, here are some reminders and resources to ensure that your program is prepped for success.

Communication and Contacts • The Indiana Department of Education (IDOE) has a Detailed Contact List that provides the best person in School and Community Nutrition to contact for different content areas and topics. • Make sure you are receiving and reading the Weekly Newsletter! This newsletter is packed full of important content including IDOE updates, due date reminders, and frequently asked questions; School Nutrition Program training opportunities; USDA announcements and memos; as well as notifications from our partners such as grants, new resources, relevant webinars, and other important information. • Refer to IDOE’s School Year Calendar throughout the year for due dates, best practices, and other important tasks to keep your program on track.

CNPweb • All sponsors must complete their sponsor sheet, site sheets, and submit the required documents from the Checklist tab in order to be approved in the CNPweb for the ability to submit claims. As you are completing your information in the CNPweb, please make sure you are following along with the CNPweb instructions. If you are having issues in the CNPweb or have any questions, please contact us via the CNPweb Help Form . • When accessing the CNPweb, all sponsors should be using their single user logins. IDOE cannot set up additional users for a sponsor in the CNPweb, as this must be managed by the sponsor’s administrator. If the person that was assigned as the administrator has since left that position or it needs to be changed for some reason, please reach out to us via the CNPweb help form.

QUARTERLY UPDATES

Other Program Requirements • At the beginning of the school year, and multiple times throughout the year, sponsors are required to notify households of their breakfast program (if participating in the School Breakfast Program). Sponsors must remind households of the location, time, and cost of breakfast at each school. This can be achieved by sending households a letter or flyer, posting information on the website, including a blurb about the breakfast program in the school newsletter, adding an outgoing message about breakfast through an automated calling system, or sending out notification via email. Please make sure to keep this outreach documentation on file for any future Administrative Reviews. • Schools that implement Offer vs. Serve must notify households. Notifying households ensures that they understand the many ways a student can create a reimbursable meal. English and Spanish template letters are available on IDOE’s Offer vs. Serve webpage . • All schools are required to obtain two food safety inspections during the school year. The inspection requirement applies to all food preparation-service sites and service-only sites. Make sure to send a letter to your local health department notifying them of the USDA requirement for the inspections to ensure your school’s compliance. Template letters can be found on IDOE’s Food Safety webpage . • Make sure to review what foods and beverages are being sold to students across the school campus, including in school stores, vending machines, through fundraisers, etc. Any food or beverages sold to students during the school day (which USDA defines as from midnight the night before until 30 minutes after school is over), must meet general ingredient and specific nutrient requirements under USDA’s Smart Snack regulations. CONTINUED >

Training Requirements • Professional standards training hour requirements are in place for all employees working in the School Nutrition Programs, as set by USDA. The required annual training hours for SFA personnel are: • Program staff > 20 hours per week - 6 hours • Program staff ˂ 20 hours per week - 4 hours • One person from every sponsor is required to view civil rights training and pass the quiz each year. Then, that person must train all other staff that work with the Child Nutrition Programs. This training for School Nutrition staff can be found within Moodle. • Program directors - 12 hours • Program managers - 10 hours Marketing and Events • Start thinking of your plans now for Indiana Food Day ! Our theme this year is local protein, so poultry, beef, pork, eggs, yogurt, beans, and/or cheese. Showcase local protein on your menus and plan a fun day for your students any day in October to build those connections on how their food gets from the farm to their tray. More information, including a toolkit, will be released early this fall. • Also, don’t forget about Apple Crunch. Crunch into a local apple and celebrate bringing the farm to your school any day in October! More information, including a toolkit, will be released early this fall. • IDOE created marketing materials for schools to download and utilize within their programs for free! Click here to access the Google Folder full of materials for every month of the year!

state agency HAPPENINGS

Free and Reduced Eligibility Eligibility for school meals must be established annually. Free and Reduced Eligibility is established using either a household income application or Direct Certification (DC). Eligibility can only be established in the current program year, so applications and DC for the school year cannot be made available until July 1 or after.

• Neither IDOE nor USDA approves online application formats. Review the Online Application Checklist to ensure local online application format meets the requirements. Please note that the textbook section must be included on all online applications for school year 2023-2024. • Applications must be processed within 10 operating days upon receipt of a completed application. • SFAs were sent an email notification regarding verification in June. Some sponsors must conduct Standard (Error- Prone) verification, but those not required may also select the same method. If required or planning to implement the error-prone verification method in October, have a system in place to flag error-prone applications. If unsure whether your corporation must utilize the Standard (Error- Prone) method, review this spreadsheet.

Application Reminders • Corporations that are fully approved to operate Community Eligibility Provision (CEP) cannot utilize the meal benefit application and must use the Curricular Materials Application located on the IDOE CEP Webpage . • The state legislature passed universal textbook assistance for all students during the 2023 legislative session. This means that all students in public schools will receive free textbooks for the 2023-2024 school year. However, in accordance with Indiana code, the textbook assistance section continues to be required for inclusion on all applications for meal benefits for school year 2023-2024. The program year 2024 state prototype application can be found on the IDOE Free and Reduced Forms webpage.

QUARTERLY UPDATES

Effective Date Waiver Schools that have been approved for the effective date waiver can apply the waiver to both application processing and students found to be directly certified. If you are unsure whether you have the effective date waiver, please contact your assigned field specialist. Verification for Cause Sponsors can verify applications for cause at any point in the school year. Households that did not respond to verification efforts the previous year and applied and were approved for meal benefits must be verified for cause after the application has been processed and approved. All other applications can be voluntarily verified for cause according to the local policy on verification for cause. Disclosure Only those considered “need to know” of student eligibility determinations can have access to free and reduced information. While some information sharing requests will not require parental permission, many do. Please review the IDOE Disclosure Chart prior to sharing information with employees outside of those in need to know.

Direct Certification Reminders • DC lists must be pulled within CNPweb in the current program year. For the school year 2023-2024, DC lists will be pulled in Program Year 2024. • DC lists are provided based on data from the Family and Social Services Administration (FSSA), Department of Child Services (DCS), and through the enrollment reported in Data Exchange. Because the Data Exchange is not updated in July, the July and August matches are likely to include graduated seniors and not include new and first year students. • Ensure each student receives the benefit for which they are approved. When reviewing the sheets, the “Source” column will list the program code for the student. Review the codes and eligibility for each on page 5 of the DC Guide. • DC reduced students can only receive the reduced benefit unless the household submits an income application and is approved for free benefits. • Issues or questions related to DC can be submitted in the DC Help Form. This form is reviewed daily for new submissions. 30 Day Carry-over Households can receive the meal benefit from the previous school year for up to 30 operating days of the next school year. Once a new application has been processed or DC status has been determined, the new status takes effect. Schools should contact households that have not established a current year eligibility determination by the 20th school day to notify them of the expiration of the 30 day carry-over.

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Instructions 1) Thaw blueberries overnight in a colander over a pan to catch the juice. 2) Reserve the juice. 3) Mix yogurt, orange juice, and wild blueberries juice together. Chill. Hold cold, below 41 ℉. 4) Cook waffle according to package directions. Cut into quarters. To serve - Place one scoop of blueberry yogurt in a bowl. Top with 1 tablespoon of flaked coconut and ½ cup of thawed wild blueberries in bowl. Add “waffle chips” (4 quarters) to the bowl.

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Accutemp Products Jon Reder jreder@accutemp.net 260-341-8154 www.accutemp.net AccuTemp Products is your source for industry leading, ENERGY STAR® qualified commercial kitchen equipment, from our award-winning Evolutionary steamer and Accu-Steamer griddle to our full lines of Edge Series steam jacketed kettles and tilt skillets, with the industry’s ONLY Lifetime Service & Support Guarantee. American Dairy Association Indiana, Inc. Sheri Shipp shipp@winnersdrinkmilk.com 317.842.3060 www.winnersdrinkmilk.com American Dairy Association Indiana, Inc. (ADAI) is a not-for-profit promotion, communication, and nutrition education organization funded by & serving Indiana dairy farm families. ADAI is pleased to offer resources for Indiana’s Food Service Directors and their teams, including webinars, downloads and more! CORE Foodservice Brooke Dodds bdodds@corefoodservice.com 414-759-5711 https://corefoodservice.com/ CORE Foodservice is a re-imagined, best- in-class North American agency focused on providing solutions for the foodservice industry’s new operating environment. Descon Signage Solutions Renee Bowen renee@desconinc.com 317-852-6300 www.desconinc.com Descon is a leader in the design, development & manufacturing of signage. We take pride in offering high quality solutions, unique designs & personal customer service. General Parts Steve Butler SteveB@generalparts.com 260-409-4375 www.generalparts.com We repair, maintain, install and supply parts for commercial kitchen equipment including: cooking equipment, Refrigeration, EquipmentWareWashing, EquipmentAir Conditioning, and Air Extraction

JTM Food Group Alison Powers alisonpowers@jtmfoodgroup.com (574) 242-0962 https://www.jtmfoodgroup.com/ JTM is a family owned and operator business employing over 750 people in Indiana and Ohio. Specializing in custom kettle culinary solutions, JTM is the leader in manufacturing taco meat, pasta entrees, cheese sauces, and asian bases to afford speed-scratch cooking options for K12 customers across the nation. Keurig DrPepper Mike Turk mike.turk@kdrp.com 317-538-8645 https://www.keurigdrpepper.com/ Snapple, Core Water

Polar King International Patrick Smith patrick.smith@polarking.com 260.428.2561 https://polarking.com Polar King is the industry’s #1

Tasty Brands Frank Marino fmarino@tastybrandsk12.com 216-403-3321 www.tastybrandsk12.com Expect more and get more when you work with Tasty Brands. With three decades ofexperience, we have the expertise to make your K-12 food service more successful and lessstressful. We’re famous for working with schools to solve challenges and collaboratingto create the new products you need. We’ve got our own plants like the big guys, and agreat product range, but we offer personal service and we’ll never let you down. The Kraft Heinz Company Austin Seufert austin.seufert@encoreww.com 678-665-1370 https://kraftheinzawayfromhome.com Waypoint Helen Ade helen.ade@asmwaypoint.com 260-348-0783 www.brookwoodfarms.com Brookwood Farms-Commodity BBQ proteinButterball-Turkey products What’s 4 Lunch Christie White christie.white@whats-4-lunch.com 502-553-8383 Innovative and in-depth equipment and menu training customized to your programs needs. Teaching your staff how to utilize the entire kitchen, no matter the MFG or age of equipment for efficiency and improved quality. With focus also on prep, line presentation and customer service. Wild Mike’s Pizza Lynn Stein lynns@pacificcoastmarketing.org 317-517-9732 www.wildmikesultimatepizza.com WILD ABOUT FLAVOR!! NO ARTIFICIAL ANYTHING!! Set up a taste test today. Once you bite into a slice of wild mike’s ultimate pizza, you can’t wait for pizza day! Our goal is to offer hte k12 segment hte best tasting, best looking and cleanest label out there.Want to raise your participation on pizza day? Wild mike’s knocks the socks off k12 kids! Zink Foodservice Stephanie Tragesser stragesser@zinkfsg.com 317-601-6608 https://zinkfsg.com/ Dealer Equipment and Smallwares Representative

manufacturer of fiberglass outdoor walk-in coolers, freezers, and custom refrigerated trailers. ProTeam Foodservice Advisors Sara Gasiorowski info@proteamadvisors.com 844-662-3767, Ext. 101 https://www.proteamadvisors.com/ ProTeam offers comprehensive consulting services for foodservice leaders committed to achieving world-class results.

Rich Products Lori Writt

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lwritt@rich.com (317) 430-6067 https://www.richsusa.com/ Feeding our Future Together with Infinite Possibilities. Ritchie Marketing Inc. Gregg Baker gbaker@ritchiemarketing.com 317-523-9273 www.ritchiemarketing.com Ritchie Marketing is a multi-line full-service foodservice brokerage agency covering multiple states throughout the Mid- west. As a member of the Independent Broker Alliance (IBA), our coordinated coverage for manufacturers is even more widespread than our immediate state coverage.

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T. Marzetti - Salad dressings, sauces, dips, noodles & pasta, croutons, Bantam Bagels, Sister Schubert’s rolls, New York Brand® breadsticks & garlic bread and other specialty products. National Food Group John Murphy jmurphy@nationalfoodgroup.com 248.560.2324 www.nationalfoodgroup.com Better-for-you snacks have landed from Planet Z. Ama-Zing options like bars, applesauc, fruit cups, sunflower kernels, Grahamz, and dried fruit. Try some today! PepsiCo Foodservice Karen Mammoser karen.mammoser@pepsico.com 812-453-1048 www.pepsicoschoolsource.com PepsiCo Brands are Frito-Lay, Quaker, Tropicana, Gatorade, Naked Juice, IZZE and Sabra Peterson Farms Fresh, Inc. Scott A. Knapper sknapper@petersonfarmsinc.com 317-985-6934 www.petersonfarmsinc.com Fresh cut apple slices and shelf stable unsweetened apple sauce cups.

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Simplot Lola Sanuth lola.Sanuth@simplot.com 804-292-5347 https://simplotfoods.com/customers/ k-12-food-service Frozen Potatoes, Vegetables, Fruit/ Grains and Avocado Smart Mouth Foods Butch Bellah butchb@smartmouthfoods.com 615-436-5129 www.smartmouthfoods.com Fresh-Baked Personal Pan Pizzas serving EXCLUSIVELY schools. SMART Systems Michael Miller Michael@smart-4.com 800-348-0823 https://smart-4.com/ SMART Systems provides Food Safety, Sanitation, Ongoing Training and Education, Compliance Verification and Temperature Management Systems to the School Nutrition Industry.

Phoenix Marketing, Inc. Lauren Papp Lauren@Phoenix-reps.com 317-986-4167 www.phoenix-reps.com

J&J Snack Foods Corp. Adriana Flener aflener@jjsnack.com 614-560-0695

Piazza Produce and Specialty Foods Eric Uren EUren@piazzaproduce.com 317-646-4673 www.piazzaproduce.com Supplying Indiana School Food Service Programs with the freshest and best tasting fruits, vegetables, and specialty items for over 30 years!

https://jjsnackfoodservice.com/ Snack foods in key categories including pretzels, funnel cakes, frozen novelties, cookie dough, handheld pies and Churros.

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