Served Digizine | October 2023

Farm to School

Planting a Garden for Many Tomorrows

4 Steps to Develop a Farm to School Program

School Nutrition is at the Table with Fresh Produce

from the editor

CON

If you build it, they will come.

Looking to Start a Farm to School Program? Start Here.

Ok, so, in the movie he cut down a perfectly good corn field to make a baseball diamond... not exactly an advertisement for Farm to School programs. But, the quote is still solid, “If you build it, THEY will come.” Building a Farm to School program isn’t about the fame and glory of having an established program at your school (although, sometimes recognition does come too!). It’s about doing what’s best for your kids and your community, even if people think you are crazy. Maybe not Kevin Costner crazy, but it can make you feel and go a little crazy to start or continue building something. That’s why this edition of Served is all about Farm to School. We are here to support your crazy dream of having the best, or first, or largest, or simplest, or indoor, or hyper local, or student-led, or “a just starting somewhere” Farm to School program dream. You, too, have a Kevin Costner in you. Go out and starting building - whatever or whoever your THEY is, it will come. We believe in you and have your back. On a personal note, I want to thank each of you for reading Served over the last three years. This will be my last edition as editor-in-chief and it has been my honor to develop, design, and lead this publication for such an amazing group of people. You are loved, seen, and valued. ~ Melissa M. Mayer

Ready Foods Annelise McAuliffe Soares

Farm to School tip: Collaboration is the Key! Chef Tanisha Carter, The Foosic Experience PRESS RELEASE Urban School Food Alliance announces USDA cooperative agreement

The Annual Produce Field “Transition:” What You Need to Know

Learning from others: USFA Holds Fall Conference in Memphis, TN Edible Education with Pisanick Partners Aramark Student Nutrition Turns Student Feedback into Menu Innovation for 2023-24 Fresh Content from Food Management Digizine International Fresh Produce Association (IFPA) Andrew Marshall

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TENTS

From our partners

Planting a Garden for Many Tomorrows

Greenville Public Schools (SC) Lauren Couchois, RD, SNS

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AmTab Symposium For the Win! Conor Doyle, AmTab Learning from others: A Conversation with the National Farm to School Network Farm to School... Engaged Partnership advertorial with Fork Farms Learning from others: On the road: INI Ristorante in Cali - next in the MenuMasters Spotlight series

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4 Steps to Develop a Farm to School Program with ICN

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Molle Polzin

Institute of Child Nutrition

Podcast Spotlight Check-in with your favorite featured podcasts School Nutrition is at the Table with Fresh Produce Fresh Content from NYSNA Fresh Bites Julie M. Raway, MPH, RDN, CDN, SNS, FAND Broome-Tioga Boces (NY) Gourmet Dessert in a Pinch Bites with Applewhite K-12 School Districts School Food Rocks oers comprehensive consulting services for K-12 foodservice programs. Our team of experienced industry professionals provides expertise in program evaluation, management, recipe and menu development, USDA regulations training, culinary training, food safety, solicitation development, equipment specications, customer service, marketing and social media, facility design, and cafeteria remodels. From start to nish, we provide guidance and support to help you succeed. We’ve Got You Covered! Culinary Training? Need

info@schoolfoodrocks.com

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Food & Equipment Manufacturers School Food Rocks oers comprehensive consulting services for Food & Equipment Manufacturers, specializing in Brand Management, K-12 Recipe Development, and Social Media Inuencing. By harnessing the inuence and reach of the School Food Rocks brand, we provide cost-eective solutions that elevate brand awareness and provide manufacturers with direct access to our extensive and targeted social media following.

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Meet the team

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Chief Executive Officer Served Co-Creator

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Looking to Start a Farm to School

Program? Start Here.

Small steps are key when it comes to big projects. As a food manufacturer, what’s the first step we take whenever we’re working on a big sourcing project? Building the right team. That’s where we would start with a Farm to School Program too.

it’s time to get to know one another. What is motivating them to be here? What skills does each person have? What does their schedule look like? We want them to attend meetings and events! Create a structure. Now that you have a team and you know what makes them tick, create a structure. If you alone have to prepare, run and organize follow-up items for every single meeting or action item, your project will fizzle fast. Get to know each individual teammate’s strength and let them shine. Divide up responsibilities and tackle each step together. Creating a solid structure, possibly even with positions or roles, will help keep things clear. Motivate the team. You have a structured team, now what? Keeping them motivated and on track is key. Building a Farm to School program is a big project, you don’t want to try to tackle it in one meeting. Instead, start small. Create one, actionable item each month that will directly help you work towards your one big end goal for the year. Maybe your goal is as simple as to conduct a survey to understand what is most important to your community or to switch a top item to a local supplier. This is a marathon, not a sprint.

Tip: The USDA has a great planning toolkit to reference as you go.

Make the commitment small. Ready to ask people to join your planning or advising team? Keep the barrier to entry low. This will keep people engaged and make the commitment feel achievable. We’re all busy! But if someone chooses to add this Farm to School project to their plate, it will be fun and rewarding. Ask a wide range of people for a diverse group of viewpoints. Seeing all angles of a project will help you succeed. One way to do this, invite a variety of people with different roles and backgrounds to join the team. From teachers and students to parents, local chefs, professors, farmers/gardeners and even people with professional communication skills, a range of skills and knowledge will help you have a lot of tools in your metaphorical toolbox. Get to know each other. Once you have a group of diverse people assembled,

Annelise is the Director of Marketing & Brand Stewardship 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 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. Ready Foods Annelise McAuliffe Soares

PRESS RELEASE Urban School Food Alliance announces USDA cooperative agreement to support innovation in school food purchasing

Through the new agreement with USDA, the Urban School Food Alliance will: • Develop new tools to educate school districts on best practices for purchasing school foods. • Organize an advisory group of school nutrition stakeholders to create an action plan that will address challenges with school food procurement through the development of targeted trainings and resources. • Develop an interactive bid template that will help standardize procurement processes in school nutrition. “USDA is committed to giving students the nutrition they need to reach their full potential by empowering schools to continue serving delicious, healthy meals,” said Secretary Vilsack. “There’s no better time to announce these new efforts to support schools than during National School Lunch Week and Farm to School Month, as we acknowledge the critical role that school meals play in a child’s life. The Biden-Harris Administration will continue doing everything we can to ensure schools have the tools they need to keep serving the highest quality meals to kids across America.” The Urban School Food Alliance has existing trainings and resources to begin sharing with school districts immediately, and the development of new tools and the advisory group are both expected to begin in early 2024.

As schools and communities nationwide celebrate the contributions of school nutrition programs during National School Lunch Week and National Farm to School Month, the Urban School Food Alliance is excited to announce a new partnership with USDA to provide trainings and tools to school districts that will help them purchase high quality foods, while keeping costs low. “The Urban School Food Alliance appreciates the opportunity to work with USDA to improve the school food procurement process for all stakeholders,” said Dr. Katie Wilson, executive director of the Urban School Food Alliance. “With procurement practices laying the foundation for obtaining fresh, healthy food served throughout our nation’s schools, we look forward to developing and implementing new tools to push for a more efficient and sustainable food system that includes supporting local economies.” The partnership builds on the Urban School Food Alliance’s existing efforts to strengthen and streamline school food procurement practices for school districts of all sizes. Since its inception in 2012, the Urban School Food Alliance has led the way by using the collective volume of its members to drive transformative change in the marketplace. These achievements include creating a compostable round plate to replace polystyrene trays, adopting and sharing standards to antibiotic-free poultry products, and developing tools and resources to support districts in leveraging the power of local procurement.

Nutrition can be tasty and fun, bite by bite! Follow us to learn how we support schools in serving healthy, flavorful meals to nearly 30 million children across the United States.

MyPlate.gov USDA School Meals USDA Child Nutrition Success Stories

Farm to School tip: Collaboration is the Key!

Finding collaborative partners for program development can help bridge the gap when planning your farm to school programs.

Click Here to Listen

Farm to School or Farm to Table whichever you prefer, is not a new concept it’s just a new avenue in the world of child nutrition. During my formative culinary years and currently in my catering business my niche has always been fresh foods. So it was only right that as I continued my culinary career in child nutrition that I would be a voice for the Farm to School Initiative. During the summer I had the opportunity to be the keynote speaker at the ILSNA conference in Tinley Park, Il, where I spoke on Farm to Table: Bridging The Gap between knowledge and practice. In this presentation I was able to discuss the history of Farming, the importance of our scholars creating their own food equity and how to use the harvest to create something delicious. During my tenure at Maureen Joy Charter School I taught a group of 8th graders about “ Sowing, Growing, and Harvesting” where we ultimately cultivated a piece of land at the school and turned it into a community garden which is currently still producing a harvest. Speaking at the ILSNA was such a rewarding experience, I learned so much from other directors and was able to see what other schools were getting done in the name of Farm to School. As a matter of fact it was so rewarding that I met a gentleman named Jared Holan from Fork Farm. Oddly enough he is one of the Partnership Development leaders within the company. We briefly shared our common interest in sneakers, LOL, it’s a great way to break the ice if you were wondering. That conversation then led to me spilling all my ideas and dreams for my company and Farm to Table in general. Guess what?? That small conversation about sneakers

turned into a collaboration here in North Carolina with The Foosic Experience. More so The Foosic Experience is currently collaborating with Fork Farm to bring Flex Farms to schools in the county. Can you guess where the first stop is?? It’s OK, I didn’t expect you to know. Because just as fast as that conversation with Jared happened , my evolution of TFE happened just as fast. I was granted the opportunity to take my culinary skills and unique program approach of fresh foods to RAMA (Reaching All Minds Academy). This school is such an unique place, they were already miles ahead when it comes to the learning curve of Farm to Table. Kids Cafe is where Ms. Thomas teaches the scholars about farming and the cycle of food. They turned an old school bus into a greenhouse and now with my new collaborative efforts they are the new recipient of a Flex Farm. We have decided to house the farm in the Front Office. Mr. McKoy, who leads this amazing school, thought that it would be a wonderful conversation piece as visitors arrived to see what great work is happening here at RAMA. Honestly I couldn’t agree more, it’s amazing when you’re constantly approached by kids wondering what’s that you are growing? Are we going to have that with lunch today? Chef T, can I take some home to my parents? Nutrition may not be a glamorous gig, but if you really look back in your childhood years you remember the cafeteria. My ultimate goal is to ensure that when my grandkids attend school they are met with delicious healthy options always available to them. Farm to School is the best way to ensure just that!

Tanisha Carter better known as Chef T, has been cooking for over 20 years and was classically trained at Johnson & Wales University. Chef T has an AAS in Culinary Arts and a BAS in Food Service Management. Early in her career she worked for the big name companies; Aramark, Sodexo, & Compass Group and later decided that entrepreneurship was her creative gateway. She owns a successful business, The Foosic Experience where her cuisine is what some may call soul food with elegance. Formally she created a curriculum to teach the students at Maureen Joy Charter School about sustainable living. In addition to teaching the youth, Chef T also teaches a group of women who are transitioning back into society a course about healthy living on a budget. She has recently acquired a collaborative project with Fork Farms to bring sustainable solutions to surrounding school communities in her area. The Foosic Experience Chef Tanisha Carter

Planting a

for many tomorrows

Did you know that students who participate in school gardens are more likely to include fruits and vegetables in all of their meals? Well, it’s true! Research after research has shown, that students who grow their own food, are more likely to try those foods, and have better eating habits throughout their lifetime. Now, why might this be? If you have ever grown anything from seed, you know the absolute magic a person can feel once that plant starts to sprout. To see something through from the beginning stages of its life, all the way to it’s fruition, is something that is truly magical. This allows the student to feel pride, ownership, and gives them a personal experience in understanding where food comes from. Not only is it fun, but the pride they feel, gives them more curiosity and courage to try the food that they grew!

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Have you been curious about having a School Garden, but wondered “Is it worth it?” Well, I’m here to tell you with a resounding “Yes!” that it is totally worth it! It’s kind of like having a classroom pet, it may seem scary at first and take a lot of time and effort, but in the end, not only will you absolutely love it, but the students and future students are bound to love it and get incredible benefits from a school garden! I could easily go on all day about why I am such an advocate for school gardens, but here are just a few of my top reasons why every school should have a School Garden:

School gardens can lead to a higher academic achievement! While the traditional classroom provides an environment in which students can learn by listening to their teacher or by reading a book, the school garden becomes an outdoor classroom with hands on interaction and leaves them with longer lasting lessons learned. Not only does the school garden allow them to get outside, but the majority of students (and adults) learn better and retain the information that they have learned when they are part of the process. Many states and online resources provide K-12 curriculum to incorporate any of the academic fields into a school garden. This can be something as simple as kindergartners going out to count the number of plants or describe different shapes they see in the garden, or a middle school aged student writing a poem about the pollinators in the garden, all the way to high school students using their geometric skills to identify space within a garden or create a method of harnessing natural rainwater into usable water for the garden. Truly, the possibilities of incorporating any curriculum into a school garden are absolutely endless!

less understand what it takes for food to grow. Students who are involved in school gardens, have a better understanding of the relationship between the impact that they have on the environment, and what they do not only affects their community, but their world. This newfound connectedness to nature, can help the child understand how they are connected their environment. Thus, fostering a respect for food, farmers, and nature as a whole. School gardens can clearly have a number of positive impacts on a child. There is not a one size fits all model to having a school garden in any given district or school food system, but no matter the size of

your garden, it can have long lasting benefits on a child’s life. It’s hard to not be passionate about such a fantastic initiative that positively impacts our community, our world, and our kids!

I recently had the great privilege of being a part of the biggest school garden

project that I have ever been a part of. At Monarch Elementary in Simpsonville, South Carolina, we took an un-utilized space and did a complete demolition on that space to build a school garden from

Being a part of a school garden foster environmental stewardship! With the changes in agricultural communities, the majority of students

have never seen anything grow, much

scratch. This garden not only now has a space for growing food that will be used in the cafeteria, but it also has interactive walkways and two outdoor classrooms for teachers and students to come outside and hold lessons in the garden. Was this undertaking worth it? Absolutely yes! However, I will say that it did take a tremendous amount of time and effort. One of the biggest lessons I learned from building the school garden, is that it truly takes the whole school community to make a school garden a successful one. So what do

on a tight budget, a local grocery store called Sprouts Marketplace, had a grant opportunity for a school to build a school garden and could be granted up to $20,000 depending on the project. We applied for this grant and thought, “We might as well shoot for the stars and go big!” After a few interviews with the Sprouts Marketplace committee, we were fortunate enough to be awarded the top prize of $20,000. Now that we had a better budget to fit our grand ideas, we then started with designing the garden and creating a budget. One of the main reasons school gardens fail, is that originally

I mean by school community? The

school community, is all of the people that it takes to make a school successful. This is from the teachers, to the administration, to the students, the parents, and amazing individuals in the surrounding area. I was fortunate to partner up with the PTA president and a parent of a child in the school that happened to be a retired Landscape Architect. Together, our little team of three was able to accomplish so much! However, we knew we didn’t want this just to be our crazy idea, the point of the school garden is to run for

just one person was interested in it, but then they moved on from the school and no one was there to take over the reins. With that in mind, we purposefully designed this garden so that if it was never touched again, it would still be a beautiful outdoor learning space for students. Jamie Patterson, our landscape architect parent, was a vital resource in helping us layout a plan to make this garden long lasting and functional. Next, we immediately reached out to local vendors. We knew we needed a demolition of the

decades and decades to come. Thus, providing an amazing environment and organically grown food for several generations of students.

current grounds, a concrete sidewalk so that our garden could be ADA accessible, and irrigation so that the garden would have a steady supply of water and not have to rely on people watering by hand. We also reached out to local nurseries and made a few visits, to decide the amount of plants and which plants would best suit our garden. We opted to do all of our produce in beds, for containment and better control of weeds. We also wanted to try to do our best to fill the rest of the garden with native plants to South Carolina. From our pollinators to our decorative

We were fortunate enough to start with some money that the PTA had put aside for this school year. While we were in the process of trying to design a small school garden

“To plant a garden is to believe in tomorrow.” Audrey Hepburn

bushes, all of the plants are something that can be found naturally growing in South Carolina. I am fortunate to say that all of our local vendors came through with not only great products, but also great pricing. Now it was time to start reaching out for volunteers. We utilize social media and the school’s parental/guardian email system to notify people of our three big workday needs. Sprouts Marketplace was doing a special event of 24 in 24. This meant that they would help 24 schools across the nation in 24 hours to build a school garden through their grant. Monarch Elementary was the only school chosen in South Carolina to be awarded this grant! With that said, we were on a deadline to meet the date that Sprouts wanted to host their event. This was such a huge project, that we needed two work days before the big 24 in 24 event. On the day of Sprouts’ event, Sprouts volunteers and local volunteers came to the school to help us dig holes, build garden beds, assemble compost tumblers, move mulch, and plant over 160 plants in the ground! This required some prep of the grounds before the deadline. So we reached out to schools in the area that had students who needed volunteer hours, local churches, people in our community, and members of the school. It is absolutely true the saying “many hands make light work”, and we were ready to go on the day of Sprouts’ big event! After many hours, and the help of so many wonderful people, our garden officially opened! We wanted to do a ribbon-cutting event, as a way to signify to all of the

teachers and staff in the garden, that the garden was now ready for the students to use. We assigned each grade level a raised bed box for them to be responsible for. The garden was finished by late September, so we went with some of our more fall and cold hardy plants in the beds to start. I also specifically chose vegetables that the children may have never seen in their natural form before. Broccoli is always a fun one to grow with students, not only because it is such a neat looking plant, but also, it is always exciting to see the students’ reaction when they learn that they eat the flower part of the plant! I will be working with the STEAM teacher to rotate crops in seasonally. Our Cafeteria Manager will also be involved in the harvesting and food prep of the produce. We do make it very clear to all of the teachers, that once the produce is harvested, it is then the responsibility of the

kitchen staff to prepare the food as they are the ones trained in proper food safety and sanitation. In honor of Farm to School Month, we are harvesting our first round of lettuces to be used on the salad bar for the entire school! I will forever be grateful to all of the people that helped make this school garden a reality and grateful for all the lessons I learned along the way. As you can see from the pictures, a truly magical space was built for students for decades to come!

Lauren has been in school nutrition for over 12 years and absolutely loves it! She is the Culinary Specialist for Food and Nutrition Services and is also a registered dietitian; received her Bachelor of Science degree in Nutrition and Dietetics from Western Carolina University; completed her dietetic internship at Indiana University Perdue University of Indianapolis; and obtained her SNS certification in 2016. She is zealous about changing the face of school meals and letting the public know about the amazing work being done on a daily basis. One of her favorite aspects about her line of work is teaching nutrition education and healthy lifestyles with a focus on Farm to School initiatives. Greenville Public Schools (SC) Lauren Couchois, RD, SNS

AmTab Symposium For the Win!

Curious what you could expect at a K-12 Nutrition Symposium? Read below - and then join us at the next one!

signage, graphics, and décor printed right in front of them. They also learned from different case studies completed as well as directors who have modernized with AmTab and heard the school nutrition participation success stories. On top of all that, NuFood, Duke, and Arctic Walk-In Coolers and Freezers presented menu flexibility, school nutrition utilities, and how to increase participation. Last but certainly not least, we had the amazing School Food Rocks team led by the talented Lauren Couchois, who helped directors find simple solutions that can be easily applied to help elevate your school meals. It was another fantastic event and couldn’t be pulled off without our great friends at NxtGen! Their dedication and passion for delivering the best experiences to school nutrition professionals is unmatched. The fun will continue for our 4th AmTab K-12 Symposium this spring; be sure not to miss out on the fun! See you there!

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The 3rd AmTab K-12 Nutrition Symposium is officially in the books! Thank you to all the amazing school nutrition professionals who joined us for an action-packed two-day event. There was everything from intense ping pong matches all the way to a double overtime Bulls game! Oh, how could I forget there was also a fantastic nutrition symposium that provided incredible value to directors across the country! The day started off with a walk through of our factory tour, which consists of over 300,000 sq of American-made furniture, signage, graphics, and décor. Seeing the stunning furniture options up close and personal is something you can only get while attending an event like this. Meeting with our print production team, school nutrition directors witnessed beautiful

Conor Doyle

AmTab Manufacturing

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

AmTab.com

LEARNING FROM OTHERS: INNOVATION, INSIGHT, AND IDEAS FROM INDUSTRY LEADERS

A conversation with the National Farm to School Network

https://vimeo.com/876066069/e305cb6b6b

In a friendly and enlightening conversation, Marlon Gordon had the pleasure of speaking with Miguel Villarreal from the National Farm to School Network. Miguel, with a background as a school food services director, shed light on the significance of schools in children’s lives, particularly in terms of the food they offer. He emphasized the importance of providing quality food sourced from local farms. Miguel’s association with the National Farm to School Network expanded his reach, connecting him with like-minded professionals across the nation, all working to better the food system. One key discussion point was the mutual benefits of integrating local farm produce into school meals. Not only does it offer fresher, healthier options for students,

but it also supports local farmers. Miguel’s enthusiasm was palpable as he spoke about witnessing firsthand the transformation in children who have access to healthier, farm-fresh food options. Both Marlon and Miguel highlighted the importance of educating students about farming, noting how it can foster a newfound appreciation and excitement for vegetables and fruits. As the conversation wrapped up, Miguel pointed listeners to the resources available on the Farm to School Network’s website, emphasizing the benefits of their free membership. It’s evident that both Marlon and Miguel share a mutual respect and dedication to improving child nutrition and supporting local farming communities.

PARTNERSHIPS ADVERTORIAL CONTENT FROM TRENDING INDUSTRY LEADERS

Farm to School... ENGAGED

Wouldn’t it be great if every school had a growing garden throughout the year, therefore giving students the opportunity to learn, touch, taste and share on a regular basis? We think so too! | by Fork Farms

agriculture and nutrition, become experts on local foods, and even simply slow down and enjoy the therapeutic process of growing a fresh vegetable. The Flex Farm brings the farm to the school without requiring a great deal of space, a big time commitment or consistently mild weather. Flex Farms are growing in more than 900 K-12 schools and have been able to save nutrition services thousands of dollars in food costs since they can grow 80 percent or more of their fresh greens on- site. Compared to traditional agriculture, the Flex Farm requires zero food miles and creates no waste, provides 45 times more food production, and uses 98 percent less water. At Fork Farms, we think that the whole growing and learning process - from installation to harvest - is thrilling, and we have developed a robust, turnkey curriculum package for grades K–12 to be used in conjunction with the growing Flex Farms. Educators are given the tools to teach students about biology, chemistry, entrepreneurship, sustainability, and agriculture. Students start learning from day one, and often become most excited when it comes time to harvest their Flex Farm. Students look forward to harvest day, enjoying the fruits of their labor and taking ownership in the process from start to finish. Case

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Sadly, this is not a reality as schools very rarely have the space, time, ideal climate or tools to bring this idea to life. “Farm to Table” has been a buzz word for some time and now “Farm to School” has joined the ranks. The USDA defines the term “Farm to School” as a variety of activities conducted by child nutrition program administrators that connect students with the source of their food, improve health and education outcomes, promote equity in the food system, and inspire youth toward careers in agriculture. At Fork Farms , we are proud to help bring the farm to school through our indoor hydroponic farms that are known as our Flex Farms. The Flex Farm is a mobile hydroponic farm that can grow lettuce, greens, herbs and a variety of other foods on-site, quickly, efficiently, affordably and all year long. Since it’s Farm to School Month, there’s no better time to think about the numerous benefits to having a Flex Farm in schools for students, teachers, parents and community members to use to grow fresh food. Those who work with Flex Farms have the opportunity to engage with others, learn about

ADVERTORIAL

studies also prove that indoor hydroponic growing in schools helps to increase children’s willingness to try fresh fruits and vegetables because they are learning about the foods and involved in the growing process. At Fork Farms, we have found that students also like to share this excitement with others, so we have ideas for further engagement with the Flex Farm. Teachers can challenge students to make (and then eat) a salad grown completely in a Flex Farm. Students can also be challenged to see how many colors of the rainbow they can eat from their Flex Farm. The most popular crops to grow in a hydroponic farm are any lettuce variety or leafy green. One Flex Farm can produce more than 25 pounds or more of fresh leafy greens in less than one month. Herbs such as basil, parsley, mint, and cilantro all thrive in a hydroponic growing environment, as do fruiting plants such as tomatoes, cucumbers, and peppers. It’s also fun for people to get their hands dirty, so students, teachers, even parents can be chefs for an afternoon. Students can harvest basil and learn how to make

homemade pesto. The fresh pesto can be paired with pasta, and drizzled over fresh tomatoes for a delicious local meal. Schools can invite parents to join for a locally-grown produce tasting event and hone in on the benefits of local and community. There are thousands of benefits to local and Flex Farms make fresh foods hyper local. Growing your own vegetables lets you control the conditions they grow under, which increases their nutritional quality since they’re not losing nutrients from having to travel hundreds or thousands of miles. The Flex Farm offers the chance for people to control their food from seed to plate! When you grow your own food, you are inherently learning more about fresh produce, how to take care of it, preserve it, eat it, and ultimately, you’re able to share that knowledge (and likely food!) with the people in your family and community. Learn more details about how easy and fruitful it is to bring the Flex Farm to your school in our previous issue here .

Contact Fork Farms today! Fork Farms ForkFarms.com

On the road: INI Ristorante in Cali: We give it two thumbs up LEARNING FROM OTHERS: INNOVATION, INSIGHT, AND IDEAS FROM INDUSTRY LEADERS We are excited to share the fifth video installment from the partnership between Nation’s Restaurant News , and Ventura Foods - The MenuMasters Spotlight Series. The NxtGen Network team had the honor of playing a small part in the telling of this story and it’s a privilege to share the end product with our community.

https://youtu.be/kBtA483RcBk?si=coORc6FSBTGBqYy1

Chef Viet Nguyen is a man of great ambition, and the food we were able to experience at INI Ristorante was a perfect example of blending talent and cultures together. The restaurant is a self-proclaimed “A Japanese-Italian Interpretation”- and it didn’t disappoint. He and his team created a recipe, spicy miso carbonara, that is a perfect example of this interpretation. Be sure to catch that recipe build video HERE . Read below to learn more about what you will hear in the video above. Sometimes the path to the American Dream winds in directions you could never expect. From journeying to the US alone at 16 to study, to hitting entrepreneurial roadblocks in the tech and entertainment, to a thriving restaurant group of nine outlets and five more imminent, Chef Viet Nguyen believes his triumphs could not have happened anywhere else. Chef and co- CEO of Kei Concepts in Orange County, California with his wife Ivy, Nguyen has built a business based on delivering unique

fusion cuisine to his community. Whether it is seamlessly melding Japanese and Italian foodways, or creating restaurants that shift concept from morning to night, Chef Nguyen has the recipe for success. | credit: MenuMasters YouTube description Thank you to Nation’s Restaurant News and Ventura Foods for creating this opportunity for us to share insights from the commercial restaurant industry to our educational foodservice community. Stay tuned for more on this series as they continue to release conversations with chefs from around the country.

Melissa Mayer | Served Digizine

Visit MenuMastersEvent.com/Spotlight for more stories like these. OR, Click Here!

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AmTab: Shaping Inspiring Learning Environments for K-12 Programs

At AmTab is not just in the business of creating furniture; they are dedicated to crafting high-impact learning environments. With a specialized focus on K-12 dining commons, food courts, technology rooms, music and performance spaces, classrooms, science labs, and multi-purpose areas, they understand the critical role surroundings play in education. eir commitment to excellence means every AmTab product and service is designed to transform learning spaces into hubs of inspiration. ey believe in creating environments that foster transformational learner experiences, ensuring that students thrive in spaces designed to inspire and support their educational journey. Choose AmTab and redene the way your students learn and grow. Elevate your K-12 programs with furniture that goes beyond function to ignite the spirit of learning. Discover the AmTab dierence today.

with Conor Doyle from AmTab Manufacturing

The Annual Produce Field “Transition:” What you need to Know

Ensuring optimal growing conditions for leafy green produce means moving the crop once a year - but why? And what impact does it have?

the new growing regions, but it’s generally estimated to occur during the months of November (Salinas to Yuma) and April (Yuma to Salinas). This industry-wide occurrence can last anywhere from 4-5 days to two weeks, depending on the crops and the growing conditions in each area. “During this time, school menu planners will want to stay in close communication with their produce distributor to stay informed about the availability, quality, and price of vegetables, that are scheduled to be ordered,” said Andrew Marshall, Director of Wholesaler-Distributor Relations and External Partnerships with the International Fresh Produce Association. “The produce paradox -- when prices are low, quality is great, and when prices are high, quality can be limited or sub-par - - is definitely in play, during this time of year, and this provides an

Click Here to Listen

The annual produce field “transition” is coming up, and this has the potential to impact the availability and quality of vegetables that are coming from major U.S. production regions in California. Two times each year, West Coast vegetable and leafy green production transitions between the Salinas Valley Region in California to either southern California’s Imperial Valley desert region or Yuma, Arizona. This “transition” occurs to ensure optimal growing conditions that produce beautiful and abundant leafy green vegetables. The timing for transition can vary depending on crops and the weather conditions in

opportunity to consult your distributor about what’s in-season and local to your area, or what may be available from other production areas” he added. California growers experience increased disease pressure and quality issues during the transition period because of the changing cooler weather conditions that arrive toward the end of the season. Also, as production comes to an end in one reason, the crop is not always ready to harvest at similar levels in the new region. Product may still be growing to maturity or in some cases a crop may not be as hardy in the earliest days of the new season, and as a result there is limited available supply of best-in-class product. Additionally, part of the transition process involves many of the nation’s largest vegetable growers packing-up and moving their entire operations to the winter vegetable growing region. They move much of their processing equipment, including industrial size salad spinners, sorters, etc., out of their facilities in Salinas, and put them on trucks and move the equipment to their facilities in Yuma. In the case of Taylor Farms, their facility is broken down and transported 571 miles, and then rebuilt in 56-hours.

At the end of the day, Mother Nature is still in-charge, and our nation’s lettuce and vegetable growers will continue to do their best to limit gaps and bring a steady stream of quality produce to market, even during this transition period. The goal is always for customers not to experience any difference in product quality or availability. Produce suppliers are committed to doing whatever it takes to consistently bring their products to your table.

Who Is Impacted? Growers Distributors Restaurants School Foodservice Grocery Stores

What Crops Are Impacted? Lettuces Lettuce Blends Cauliflower Broccoli Celery Green Onions Radishes

https://youtu.be/OIxmkxUmUl8?si=KYJlI7Y1dsXokLn2

Watch as Taylor Farms transitions machinery from their Salinas, CA processing plant to their winter growing region in Yuma, AZ.

Andrew Marshall serves as the main contact for produce wholesalers and foodservice distributor members of the International Fresh Produce Association. In this role, Andrew serves as the staff liaison for the IFPA Wholesaler-Distributor Council and is responsible for membership development, retention, and program participation from companies in this sector. Additionally, Andrew serves as IFPA’s main contact for engagement with non-commercial foodservice operators, including the K-12 school foodservice community, supporting their knowledge and connections with the produce industry. He currently serves as the allied agriculture representative on the board of the American Commodities Distribution Association. International Fresh Produce Association (IFPA) Andrew Marshall

LEARNING FROM OTHERS: INNOVATION, INSIGHT, AND IDEAS FROM INDUSTRY LEADERS

Recap: Urban School Food Alliance holds fall conference in Memphis, TN

Watch this video to learn more about what happens at a USFA member conference. This year, select food vendors were invited to attend, hear from those in attendance at the fall conference below.

https://www.youtube.com/watch?v=fctqk6r_wuU

https://youtu.be/0Bg0w0-MZv4?si=o_1u5rTuOJvYGmYL

https://youtu.be/KY56Sk4Lxr0?si=VV0gElMbfuhwSiEn

California Canning Peach Association

Rich Chicks

https://youtu.be/xeLb5cwTHeY?si=VdZNIqyKh6ubd_yc

https://youtu.be/T5FK6rWIHt4?si=FN-PiYi9WqWmtCm3

Albies

Amazing Chick Pea

https://youtu.be/Kbno3LavPPQ?si=C5yXSRmyGpQAAcnu

https://youtu.be/R9W3Mwnw8cA?si=WnFF0T3wn-nr8vBm

Simplot

Buena Vista

https://youtu.be/Rl9hl7rFlhU?si=ASyepiqV9DJLPat-

https://youtu.be/aziQzs_jzJ8?si=N6YLew_E4i2BfK5I

Hormel

Multi Region Purchasing Co.

https://youtu.be/0Bg0w0-MZv4?si=o_1u5rTuOJvYGmYL

https://youtu.be/KY56Sk4Lxr0?si=VV0gElMbfuhwSiEn

Select Milk Producers

Los Cabos Mexican Food

https://youtu.be/0Bg0w0-MZv4?si=o_1u5rTuOJvYGmYL

https://youtu.be/KY56Sk4Lxr0?si=VV0gElMbfuhwSiEn

JTM

Tetra Pak

https://youtu.be/tSDxCE1CNbs?si=J_8sMVSU7wZvvqGQ

https://youtu.be/MPaiAsENJCQ?si=j3wX2LXW-usxdmVb

Don Lee Farms

Red Gold

EDIBLE EDUCATION Slicing up Inspiration for Your Menu and More!

Looking for a little inspiration to help boost your menu? Welcome to our column featuring bites of nutrition knowledge and insight for your team’s menu creation needs. | Pisanick Partners

local food items you are serving by providing pictures and links to more information about the local foods, farmers and vendors. Direct your menu readers’ attention to the harvest of the month produce items you are featuring. This can easily be done with a virtual menu and tools. Check out this quick resource and let us know if we can help! Parma Local School District has a commitment to serving locally grown foods. Their online menu highlights these foods and gives viewers the opportunity to access additional information about where products are sourced. Note(!!) all the call outs on their menus for various ways they promote farm- to-school!

Click Here to Listen

This month we celebrate one of our favorite school foodservice pillars…farm-to-school. Embark on one or all of these areas to heighten the farm-to-school efforts in your school or program. READ: Start them young. We host young and budding professionals in our Intern Academy where they get exposed to our farm-to-school mission. Pisanick Partners proudly accepts and mentors college student interns in the nutrition, culinary, and business fields promoting entrepreneurship and career development in the vocation we love - child nutrition. Read how impactful this can be for our farm-to-school future professionals! Pay it forward by supporting and sharing ways to get involved in farm-to-school efforts with students, colleagues and stakeholders. We welcome those that want to join us . WATCH: Have trouble getting your team inspired to read how impactful this work is and find inspiration for development of farm-to-school recipes? Interested in a way to incorporate a multimedia approach into your next menu meeting? Or simply put, are you more of a visual learner? Often it just takes using simple visuals, like these farm-to-school recipe videos , that show the process and the end product come to life. MENU PRO TIP: Let your menu tell your menu story - and if it’s local sing it loud and proud!

Add call-outs on your menus to highlight the

LEARN: More podcasts you say? Our village is large and we are stronger together. Don’t reinvent the wheel but listen to colleagues who have wisdom and experience to share! Check out this curated highlight reel from the National Farm to School Network. PONDER: Ever ask yourself - does what I do as one person, school, or district even make an impact? Well, the answer is a resounding YES! Have you considered how many miles food has traveled before it lands on student’s lunch trays? Do you know what percentage of your food budget is allocated for farm-to-school offerings? See how a nonprofit in Ohio helps districts measure their individual, as well as regional impact, in easy-to-share dashboards . Demonstrating your program’s impact on your local community is an awesome way to take steps in garnering support for your farm-to-school program, but to also celebrate the economy of scales that even one district has at an aggregate level.

Comfort Classic - Kids love yogurt parfaits. National Pumpkin Day is October 26th. Combine a kid favorite with the trending flavor of the season and try this Pumpkin Pie Yogurt Parfait. Simply Fresh - Apple Slaw, made with some fresh local apples, adds seasonal flare to your menu.

Lastly, Make it fun for students with Try Days that feature harvest of the month items!

INNOVATE:

Invest in some menu inspiration with a cookbook that features harvest of the month recipes. How about tying these recipes that can utilize some of the harvests of the season?

Meet the Pisanick Partners team

Harvest of the Month - Now is the ultimate time for Apples! Use local apples and feature them in these Apple Pull-Aparts with Yo- Caramel Dip. Global on Trend - Cabbage and carrot harvests can be used for a colorful and simple garnish in these Sweet Thai-style Chicken Tacos that are a global flavor twist for your taco day.

Pisanick Partners is a nutrition and operations based consulting firm with decades of experience in Child Nutrition. We have refined our approach through creation of cycle menus, training and development of staff, and implementing strategies that take on the task of not only attaining nutritional excellence, but also financial success in the K-12 environment. Our experience not only supports a school district in meeting all state and federal mandates for implementing the National School Lunch and Breakfast Programs, but also the menu creation with an eye for detail and meticulous organization. The objective is to quickly and accurately evaluate, analyze and organize a district’s nutritional program to insure compliance and easy on-going maintenance.

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