Served Digizine-School's Almost Out!

Up next: Summer Projects!

Issue No. 5 May 2021

REBRANDING

SUMMER MEALS Feeding your community in a creative way!

STANDARDIZING SAMPLES Etiquette tips to simplify the process.

CELEBRATING OUR LUNCHROOM HEROES Find out who your nominations were!

What you need to know:

Network with school nutrition industry leaders at LINQ’D UP, the industry’s first NATIONAL HYBRID conference!

For Attendees: Three Ways to Participate This is a FREE Event to attend!!

You’re not going to want to miss this party!

Interactive online experience of the in-person event

Engage in the live-stream event across social media*

LIVE in-person event in Tampa, FL (by invite only)

Space is Limited! Click Here to Register Now!

LINQ’D UP VIDEO

*Think New Years Eve television which brings the event to you!

• Cost is just $495 for the first table and $295 for each additional table • Additional logo placement on event sidebar $200 per logo • Attendees will be encouraged to visit each manufacturer table through interactive gamification • Purchase includes feature on splash page advertisements in Served Digizine™, social media posts, and LINQ’D UP email campaigns. For Industry Members: Option 2 is for You! Interactive online experience of the in-person event

LINQ’D UP is a HYBRID networking event and AWARD CEREMONY done right.

Join us as we celebrate Lunchroom Rockstars™ across the nation.

Industry Register Here!

Need more information to make your decision? No problem! Click HERE to contact us!

Contents

Feeding Your Community in a Creative Way!

STANDARDIZING SAMPLES Simple Etiquette Consultant KATIE ROGERS, MS, RD 12 16

Social Pro at NxtGen Network Breanna Gustafson

In This Issue

LINQ’D UP Hybrid Networking Event 2

Chef Spotlight 25

Great Products, Innovative Packaging & Amazing Performance For Schools. We offer school foodservice operators simple menu solutions that kids love and can fit any feeding model. Tyson K-12 is committed to serving your mission of feeding children across the U.S. and help you meet the demands of your program. Use the button below to see great recipes you can use in your cafeteria. You are school lunch heroes!

Letter from the Editors 6 Highlights & Updates from the Served Digizine Team 8 During Summer Break! 11

Spotlight 26

First Taste TV Season 2

Month 28

ICN Resource of the

Find out who your School Lunch Hero Nominations were! Winner Announced onMay 14th!

Lunch Assist 29

The Policy Pulse with

Five Cleaning Projects to Tackle

Nutrition & Fitness 31 The Momologue 32 The Last Bite with Chef Sharon Schaefer 33 Food Court of the Month from our AmTab Partner 30

Simple Etiquette 12

Standardizing Samples

Rebranding Summer Meals 16 An Open Letter from a Dad about School Foodservice 20

Check Out Our K-12 Recipe Website!

Nominations 22

School Lunch Hero

From Our Partners

Connect With Us

TysonK12Schools

Pg 4: Tyson Pg 10: Botaniline Pg 14: Nardone Bros. Pizza Pg 15: Rosati Ice

Pg 19: J.T.M. & MenuLogic K12

#servingyourmission #feedingthefuture

- Menu Design Trends Talk

Pg 21: From the Show Floor Pg 24: Eaton Marketing

www.tysonk12.com

Serving Your Mission

Co-Creators & Co-Editors Amanda & Marlon Say

Don’t forget to look for this Symbol!

“May the 4th Be With You.”

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

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

Served Token Video

Marlon video

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

Teamwork.

Join in on a conversation with Marlon and his special guest, his grandmother, Elloreece Burrell.

| Amanda@NxtGenNetwork.com | Co-Creator Co-Editor Amanda Venezia

| Marlon@NxtGenNetwork.com | Co-Creator Co-Editor Marlon Gordon

| Melissa@NxtGenNetwork.com | Co-Creator Creative Director MelissaMayer

| Michael@NxtGenNetwork.com | Executive Editor Michael Mang

| Breanna@NxtGenNetwork.com | Assistant Editor Breanna Gustafson

Born in Jamaica and trained as a nurse, Elloreece has a wealth of experience to inspire us. She shares her story about journeying through life and all of the challenges she faced moving the family from Jamaica to the United States. By listening to the stories of the past we can gear up for what’s in font of us. You may even learn where Marlon gets his sweet dance moves from.

REGULAR CONTRIBUTORS: Stacy Cardinale | Chef Sharon Schaefer | Conor Doyle | Jennifer McNeil EDITION CONTRIBUTORS: Breanna Gustafson, Annelise McAuliffe Soares, Katie Rogers, Michael Mang, Andrea Sundberg

& ServedDigizine.com NxtGenNetwork.com Contact: Articles & News: info@ServedDigizine.com Ads: sales@ServedDigizine.com Parent Company: info@NxtGenNetwork.com

Served Digizine™ is a publication of First Taste TV and NxtGen Network. Served Digizine™ is releasedmonthly for a total of 12 issues annually. This publication is free of charge to our subscribers and can be opted-out at anytime. Copyright 2021 Served Digizine™, First Taste TV, and NxtGen Network. All rights reserved. Reproduction in whole or in part of any text, photograph, or illustration without written permission from the publisher is strictly prohibited. Opinions and advertisements in themagazine are those of the authors and do not necessarily represent management views. The digizine is not responsible for unsolicitedmanuscripts and photographs, or any errors or omissions that might occur.

May the Force Be With(in) You. Just.Keep.Going. -Marlon & Elloreece -

Don’t forget to subscribe! Just Click Here!

@firsttastetv

firsttastetv

@firsttastetv

First Taste TV

Thank You to our Nutrition Director friends who participated in First Taste TV Season 2! It wouldn’t have been the same without you!

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

Before diving in... Watch this quick recap video of our May edition!

Served Recap Video

Where do You See School Nutrition in Five Years?

New to Served?

Start Here!

Digizine How-to

Alabama

Reading & experiencing content with Served Digizine is an all-new experience! For a quick tutorial on how to get the most out of each Served Digizine Edition watch this quick video with Breanna.

While attending the Alabama School Nutrition Association Show, we had the chance to ask directors where they see school nutrition in five years. Here’s what they had to say!

Directors at AmTab Short Video

Keep Em’ Operating

Five Cleaning Projects to Tackle During Summer Break! Ready Foods Annelise McAuliffe Soares

Healthier school foods using plant-based ingredients!

Chemical, additive, and allergen free Lower in sodium and saturated fat Foods kids love! Serve your students menu items that exceed CN Guidelines and are:

cover and change the light bulb to provide top visibility for the coming school year. You might even be able to simply call your equipment servicing company to take care of all of your oven needs. Defrost the Freezer & Ice Machine Empty the ice machine (put near plants in the schoolyard so that no resources are wasted!) and sanitize the inside. Once it is clean and dry, you can start making ice again. This is also a good time to check that the water going into your ice machine is being properly filtered and to change any filters, if needed. Similarly, empty your freezer and allow your cold storage to completely defrost. If you’re short on time, use hot sanitizer or soapy water to melt off any ice build up and clean the surfaces. Create a Fridge Floor Plan If you run a kitchen solo, you probably don’t need a fridge guide, but for maximum organization with a team, a plan is key. Use summer break to create an efficient fridge configuration and then create a color-coded chart that can be affixed to the door for easy reference. Consider having a whiteboard nearby so that your teammates can leave notes on fridge contents or items that are expiring soon. A floor plan that the entire team can view will help make sure nothing gets lost or forgotten in your cooler spaces. Get these simple tasks on your calendars now so that you won’t wait till last minute to complete your kitchen prep for the fall! You won’t regret it!

A school’s lunchroom never really takes a break, but it is much easier to tackle big cleaning projects when students aren’t filling the halls. Here are five projects to cross off your cleaning list this summer: Schedule a Hood Cleaning Cleaning your fire suppression and exhaust systems can take a good chunk of time, but your space will be sparkling after it is done. Not only will your kitchen look cleaner,your systems will alsowork better , creating a safer environment for your team. Call your hood manufacturer for recommendations on the best way to clean your hoods or schedule a cleaning appointment with a professional. Reconfigure Your Flow Summer break is the time to move lowboys, prep tables and clean off built up grease behind the fryer. Pull everything away from the walls and give the floor a thorough mopping. While all of your prep surfaces are moved, take time to think about the most efficient use of your space. Are tables next to fridges, to minimize the number of steps you have to take throughout the day? Car manufacturers spend a lot of time making sure work stations are efficient, to eliminate unnecessarymovement. Have the same mindset for your kitchen. Give Your Oven a Check-Up It’s rare that an oven’s internal thermometer is perfectly accurate. Pull out your oven’s manual and recalibrate its thermometer. While you are there clean the oven light

Botaniline

Visit Botaniline.com

Grow Your With Us. BUSINESS

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

Advertisements

Full Page Ad When you purchase a full page ad get your logo placed on the Served Digizine™ website AND you get placement in the Served Podcast! Half Page Ad Quarter Page Ad Sponsored podcasts/ manufacturer interviews Discounted bundles created based on ad type/terms Full ad design available

Shout-out: 15 - 30 second commercial before, during, or after the episode Sponsored Episode: Company/product highlight up to 2 minutes long endorsed by a school district of your choosing (with approval) while having a conversation over lunch (eating or using your product). Your logo will also appear on the 10-12 minute episode as a sponsor. Once aired you will have access to share through your outlets. Gold Episode: 1 Camera set-up with single-angle shoot, 1 host, pre-shoot creative call, scheduled release on social media Platinum Episode: 2 Camera set-up with multi-angle shoot, 1 host, pre-shoot creative call, scheduled release on social media Download the Advertiser Spec Sheet Here

Annelise McAuliffe Soares

Marketing Manager at Ready Foods in Denver, Colorado

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

It’s All in the Details

STANDARDIZING SAMPLES Simple Etiquette

Upon completion of testing, share feedback with the manufacturer.

The manufacturer role is crucial to menu innovation.

Manufacturers want ample information, positive or negative. Giving critical feedback can be instrumental for the manufacturer. Feedback allows them the opportunity to reformulate the product, packaging, or nutrient information to meet the needs of school programs. Schools should save all product evaluations. Evaluations can be used for the procurement process and audits.

Schools want to sample the latest products and hear about modern menu ideas. Information and product concepts are key to schools testing samples provided. Provide all pertinent materials during the product introduction meeting. Schools need to know the approximate bid price before accepting a sample. Agree on a timeline for product testing and feedback. To assure adequate feedback, provide a digital evaluation form if needed. Do not provide additional samples unless they are approved by the school.

Consultant KATIE ROGERS, MS, RD

When requesting a sample, schools

Upon USDAextending school meal programwaivers for the 2021-22 school year, manufacturers and school nutrition professionals must collaborate to find menu items that are available and meet the needs of school nutrition programs . K12 product shortages are expected to continue well into 2022. In addition, many manufacturers are reducing the number of items that will be available to schools.

should ask for the following information:

Sample Feedback Format

Item Product Info Packaging

Sandwich looks appealing Appearance

Taste

Approved?

Product Sample Delivery Requirements: • Sample in original box or packaged with

1 meat/1 grain Turkey Sausage

Mini Sausage Biscuit Sandwich IW Company Name

Mylar wrapper No graphics Looks very plain Hard to open Mylar wrapper Bright kid friendly graphics Easy to open

Flaky biscuit, sweet taste; Sausage is moist & flavorful Excellent

manufacturer number and cooking instructions • Product formulation statements (PFS), Child • Nutrition (CN) labels and/or nutrient labels • Bid price • Where or when will the product is available

As schools and industry members work together to find innovative menu items, product samples may be requested by schools. Product sample etiquette is rarely discussed but is imperative for the success of both parties.

YES

Waffle looks soggy and undercooked; Chicken breading flaking away from chicken; Not appealing Biscuit golden brown Sausage covers biscuit Appetizing

5861 $.65

1 meat/1.5 grain Chicken contains TVP-B56M $.63

Breaded Chicken on Waffle Sandwich IW Company Name

Waffle bland Chicken has acidic taste

Schools should document the following information

“I can do things you cannot, you can do things I cannot; together we can do great things.” The wise words of Mother Teresa remind us that schools and industry are stronger when working together.

when evaluating sample products:

Before requesting samples, schools should have a standard operating procedure for testing,evaluating and providing feedback to the manufacturer. Schools should consider purchasing the sample product through their distributor when possible. Furthermore, schools should not accept a sample they don’t intend to test.

Evaluation Documentation: • List product name, manufacturer, code number and date

Katie Rogers, MS, RD

ROGERS K12 CONSULTING, AN EXTENSION OF YOUR FOODSERVICE TEAM

• Evaluate packaging, appearance, taste, cost, nutrient value and meal pattern contribution (use standardized form) • Use descriptive words when evaluating: moist, dry, flakey. . .

Upon serving as a school foodservice administrator for 17 years, Katie saw a need for consulting services in the school nutrition community. Ready to share learned and earned knowledge, Rogers K12 Consulting was created in 2014. Rogers enjoys assisting schools with procurement processes, cooperative purchasing and maximizing USDA commodity foods in school meal programs. Rogers K12 is the current Administrator for the West Indianapolis, IN Cooperative.

CALLING ALL CONTRIBUTORS

For more information contact our broker:

We are here to help simplify your meal preparations. This easy to prepare single serve pizza comes in Ovenable & Microwavable packaging. Great look, taste and delicious aroma GUARANTEED! PRE-PACKAGED PIZZA!

Jaime Nixon-Crafts Jcrafts@gemfoodbrokers.com

We Want YOUR Voice in

BREAKFAST & LUNCH

Large selection!

Have a story that needs to be told? Click HERE to request our contributor spec sheet!

CN Labeled & USDA commodity approved. www.nardonebros.com

Visit Nardonebros.com to learn more!

JOIN THE CONVERSATION HERE!

All New Social Group! A Place for Everyone!

K-12 Collaborative is an open space designed to share ideas, promote your program and suggest solution based products. Let’s color outside of the lines and think beyond the box. We proudly promote collaboration between school nutrition operators as well as industry members. Companies across the country are constantly creating high value resources and they employ ingenious minds. Let’s harness the power of these expert stakeholders to feed hungry children. Welcome to the next generation of social collaboration.

Things we welcome:

Questions/Problems/Issues Ads Recipes Self Promotion

Conversation Photos Collaboration

Promotional Graphics Food Puns!!! Leadership Development

Visit Rosatiice.com to learn more!

When we say we’re passionate about school nutrition, we mean it.

Marketing Minute

“By just changing the name, the perception of school meals completely changed and we created a buzz in our community.”

Left: Student opening their individually wrapped picnic lunch. Below: Food & Nutrition Services, Lee County Sheriff Department,

and Cape Coral Parks & Rec pose for photo in front of Fun Mobile.

Feeding You Community in a Creative Way!

Social Pro at NxtGen Network Breanna Gustafson

It’s that time of year again! School is almost out for the summer and summer meal planning is underway. You may even be thinking of ways you can increase summer meal participation and market meals at no charge to your community. Have you considered rebranding your summer meal program? Rebranding your summer meal program is one of the best things you can do for promotional purposes, inclusivity, and the perception of your program. Here are some easy ways you can shine a new light on summer meals! 1. Stop calling it summer feeding Yes, technically that’s what it is, but why not come up with something more creative that speaks to all community members and not just the ones who may need it most? Rebranding the summer meal program at the School District of Lee County was one of my favorite projects I’ve ever worked

on. Changing “Summer Feeding” to “Picnics in the Park” reached and engaged a brand new audience, got more press coverage, and allowed for summer meal service to be an opportunity to educate the community about the district’s meal service program. The perception of school meals completely changed and we created a buzz in our community. Once the program was rebranded, we were able to rely on word-of-mouth marketing, something that isn’t typically found in school foodservice. “Teaming up with the School District of Lee County Food&NutritionServices tooffer theUSDAsummer feeding program, paired with fun and educational activities from the Cape Coral Fun-Mobile, has been a huge success,” said Michelle Dean, Cape Coral Parks & Recreation Marketing Coordinator. “By working together to promote the program through social media and other communication vehicles, both organizations were able to maximize limited marketing budgets and expand positive awareness throughout the community.”

Above: Pop-up nutrition education at summer meal events. Right: Coloring pages were also given with the picnic lunches to each of the students.

2. Plan events around meal service Have a summer meal kickoff day! This doesn’t have to be anything extravagant but simply working with other departments within your community to cross promote the first day of meal service will

help maximize your marketing efforts. You could even invite your local first responders to volunteer and help hand out meals that day. If you want to take it a step further, partner with your Parks & Recreation Department to co-host an event at a park that encourages families to come to the park

Read On

Marketing Minute

and do a fun activity while also being offered a balanced meal at no charge for children 18 years old and younger. Ask a manufacturer you work with to sponsor the event offering samples or a giveaway and drawing people to your event. Pro Tip: Market your event by creating a Facebook Event and share it in local Mom Facebook Groups. 3. Brand Your Summer Meal Program Easily create a fun logo in Canva for your summer meal program to create brand identity within your community. You could print stickers with this logo to put on each grab & go meal kit that you offer. 4. Create a press kit We know that summer is an extremely busy time and you may wear many hats. If you don’t have the capacity to wear the marketing hat, reach out to your local press with photos, videos, and a press release outlining the summer meal program and

Join Us! Wednesday, May 19th • 3:00-4:00pm

have local media do the promoting for you!

This may seem overwhelming, or like an impossible task. It’s not! As soon as we get out of the “this is the way we’ve always done it” mindset and push the limits of the small box we put school foodservice into, amazing things will happen. The biggest takeaways from rebranding your summer meal program will be higher participation, community respect, more press coverage and overall a better dining experience for the children in your community.

CLICK HERE TO REGISTER!

Did you miss our Commodity Talk last month? No problem! Get caught up here.

Commodity Talk

Pro Tip: Market your event by creating a Facebook Event and share it in local Mom Facebook Groups.

Share your Summer Meal Ideas with the Collaborative! JOIN THE CONVERSATION HERE!

Director of Marketing, NxtGen Network A natural storyteller, Breanna kicked off her career in journalism as an Assignment Editor at WCVB-TV in Boston and worked in public television on Cape Cod. Her undergraduate degree is in communications, film, and media studies. In 2018, Breanna filled the first ever Marketing Supervisor position for Food & Nutrition at Lee County Schools in Florida. Breanna has her Master’s Degree in New Media & Marketing and enjoys telling the brand stories of school districts and manufacturers across the country. Breanna Gustafson

Get In-Touch With J.T.M.

Get In-Touch With MenuLogic K12

We’re In Awe

An Open Letter from a Dad about School Foodservice

up and he was excited to tell me that at school this week he tried green beans and loved them! He then said the lunch ladies (his words not mine) told him that he was their best eater and how they loved that he tried new foods all the time. Now, this may seem like just a simple comment, but it made my son’s day. He found pride in this, which I believe made him open to even more new foods which he definitely would not have tried in the past. For this I am grateful.

NxtGen Network Michael Mang Hello, to all my Lunch Superheroes! I am a husband, proud father of 3 awesome kids, and also a former IT Tech for Pasco County Schools. I have seen firsthand the hard work and dedication school nutrition professionals expend on a day-to-day basis. I was moved to write this letter after something my son, Mikey, recently said after coming home from Odessa Elementary School.

Learn more about this Virtual Conference Platform and why your state should register!

FTSF

My son’s experience with Odessa Elementary’s school lunch program has been a great one and that would not have happened without all of your hard work! I would like to thank you for all you do and let you know that your hard work does not go unnoticed.

One evening with dinner, the vegetable side was green beans. Now, up until this night, Mikey refused to eat green beans. However, this time he asked for a serving which surprised me. I asked what caused him to request these “gross” vegetables this time? His eyes lit

What is From The Show Floor? From the show floor connects operators to exclusive supplier content. From The Show Floor delivers new product information direct from your state’s school nutrition show exhibits.

Michael & Mikey

Watch wherever you want! Watch whenever you want! Involve your entire team!

Mikey changed his mind about green beans from one simple conversation between him and the “lunch ladies” at Odessa Elementary School in Florida. Proving one more time that our nutrition workers have a huge impact on our kids.

Michael Mang

Executive Editor Michael holds a B.S degree in Entertainment Business and a A.S degree in Audio Engineering. Before NxtGen Michael was a Projects Specialist at HSN for 13 years where he managed the live show and set up and trained hosts and guests on products being sold. Michael also worked for Pasco County School’s Food and Nutrition Services as a Technology Specialist where he and his teammanaged everything IT related within food service.

Interested in From the Show Floor? Click Here!

*Association Excellence Award for Meetings & Expos - New York School Nutrition Association

On The Front Lines

Your School Lunch Hero Nominations!

We are so excited to share your School Lunch Hero nominations with you! Thank you to ALL our School Lunch Heroes everywhere!

Come back to find out onMay 14th!

And the Winner Is...

Kimberley Alshakur Orange County, FL Sandra Lewis Linden City Board of Education, AL

Melissa Turner Cobb County School District, GA Amy Lambert Cobb County School District, GA Ginger Suttles Cobb County School District, GA Alexandra Oliveras Rosado Orange County Public Schools, FL Michael Thomas Rialto Unified School District, CA Anthony Vasquez Rialto Unified School District, CA Tina Rodrigues Tacoma Public Schools, WA Cindy Edwards Collier County School District, FL Lori Bumbaugh Chambersburg Area School District, PA “Awesome Bonnie” Winslow Hudson School District, NH Kim R. Myers West Shore School District, PA Frank Rainy Woodland Hills School District, PA Carl Sandberg Gwinnett County Public Schools, GA Deb Shaffer West Shore School District, PA Evelyn Griechen Lee County School District, MS

Nancy Moore Valparaiso Community Schools, IN Sherry Ledford Orange County Public Schools, FL Heidi Long Yuba City Unified School District, CA Marisa Rose Grossmont Union High School District, CA Kenyatta Turner WilliamS Hart Union High School District, CA Cathy Risner West Central School Corporation, IN Terri Bauer Orange County Public Schools, FL Ruth Faulconer Goldendale School District, WA Odessa Grant Charleston County, SC Alicia Braun, R.D Coppell Independent School District, TX The Campus Catering Team Clovis Unified School District, CA Tanya Green Woodley Leadership Academy, MI Karen Gudorf Greater Jasper Consolidated Schools, IN Teresa White-McDonald East Allen County Schools, IN Jane Bell Mountain Brook Schools, AL

WINNING VIDEO Coming Soon!

Mary Dopico Orange County, FL Wen Guo Warren Consolidated schools, MI Sarah Chandler Accomack County Public Schools, VA Patriot Academy Lunch Staff Jefferson county school, TN Denise Lamar Union County Public Schools, NC Michelle Curry South Pasadena Unified School District, CA Jane Plasse Whitman-Hanson Regional School District, MA

We will be announcing the winner of the School Lunch Hero Nominations on May 14th! Thank you for all of your submissions, you truly have many heroes among you!

Justine Horvath Carmel Clay Schools, IN Dianne Tamez Carmel Clay Schools, IN Holly Huepenbecker-Hull Carmel Clay Schools, IN Patti Zufall Nassau County, FL Francheska Ortiz-Collazo West Shore School District, PA Sherry Orange County Public Schools, FL

Keshia Williams Coweta County, GA LaDonna Werner Greater Jasper Consolidated Schools, IN Stephanie Bond Muncie Community Schools, IN Gyna Blaise-Turin Orange County Public Schools, FL Gladys Carrasquillo Orange County Public Schools, FL

Brittany Archer Orange County Public Schools, FL Phyllis Gravesande-Irving Orange County Public Schools, FL Marcus Cleveland II Orange County Public Schools, FL Sonia Morales Orange County Public Schools, FL Robinn Mangual Orange County Public Schools, FL

Shakuntala Persaud Orange County Public Schools, FL Ginette Abreu Orange County Public Schools, FL Odessa Grant Charleston County School District, SC Megan Beck Guilderland CSD, NY

CHEF spotlight

Food Service Manager at Lee County Schools Get to know Mark Wilson

Name: Mark Wilson

What is your background?: Many years in the hotel industry working my way to Executive Chef. What do you do in your school to market the food to the students? Our district office does a great job creating events and promotions for us to use. If you could the tell the community one thing about your program what would it be? Mygoal at Veterans ParkAcademy is to produce the finest quality food for our students doing as much from scratch as the district will allow.

District: Lee County School district, FL

Favorite part of your job: Making sure every student has the opportunity to eat.

Why did you choose school foodservice? Originally, I became a single father and needed to be on a better schedule for my kids.

Bio: Mark is from a small town in Southeast Ohio where the only restaurants he can remember are an Isley’s and the counter at Woolworths. Mark served in the army and when he got out, he worked for Sambos restaurant as a dishwasher and worked his way up to line cook. After working as a line cook, he met Chef Lyn Harwell who offered him an apprenticeship. After two years, Mark had the opportunity to work alongside Chef Salvatore Carbone learning the ins and outs of Italian cuisine. Mark had the opportunity to work alongside chefs who were the best in their trade in meat, fish, soups and sauces. Mark began a career in the hospitality industry as a pastry chef at the Sharon, a sous chef at the Hilton and finally an Executive Chef at the Holiday Inn. Mark later transitioned school nutrition and has finally found his home and passion, feeding kids. Mark would like to see schools go back to their roots and implement more scratch cooking.

Want to feature your chef in Served? Click here to connect with Breanna!

Click Here to Learn More about COVID-19 Solutions

Eaton Marketing: Our episode highlighting Eaton Marketing has left us hungry for more! We had the chance to tour their brand new facility with Director of Sales Bob Saraceno. You don’t want to miss this experience!

That’s a Wrap for Season 2 Filming. Get to know the company line-up.

PepsiCo: We arrived in Plano, TX on Day 3 of the road trip. We got the inside scoop (literally, scoops as they’re the home of the Tostito) on some brand new concepts. Amanda and Marlon go head to head in trivia. Can you guess who will win?

LINQ: LINQ joined us in our Tampa studio for our first episode of the Season! This episode features a special guest, Director Lauren Jones of Nasau County Florida. LINQ has some news to share, but you’ll have to wait until the episode is released!

AmTab: This year our tour ended in Chicago, even though last season that’s where it all began for First Taste TV. We wrapped up with our friends at AmTab getting a VIP tour.We are so amazed at the trendy ways they are transforming dining spaces today. Check out the wall plaque they made us!

Mushrooms In Schools: The Mushrooms in Schools episode brought so much fun into the studio for Day 2! Malissa Marsden and school nutrition specialist and registered dietitian Lauren Couchois and her daughter Olive joined us on set to share some fun facts about mushrooms along with Marlon’s daughter Bella! Find out who wins a friendly competition between Marlon and Malissa.

Season 2 Releases in July!

Our driver Travis introduced the team to ICON Meals, so we stocked up on icon meals for our RV trip so we could eat healthy on the road. We made a last minute visit and we’re so glad we did! We got a tour of ICON Meals and can’t wait to order more!

ICON Meals Special Shout-Out to

Make sure to watch for episode premieres on social media and at FirstTasteTV.com

28 i Attention School Nutrition Managers! Take a quick 3-question survey to help ICN develop a resource for new or aspiring school nutrition managers! Click below to provide your feedback on ways that ICN can best develop Introduction to School Nutrition Leadership for Managers. This course will provide new or aspiring school nutrition managers the information and tools to succeed in their job. Click Here for Survey: https://bit.ly/3gXshGs The Institute of Child Nutrition (ICN), part of the School of Applied Sciences at The University of Mississippi, is the only federally funded national center dedicated to applied research, education and training, and technical assistance for child nutrition programs. The Institute’s mission is to provide information and services that promote the continuous improvement of child nutrition programs. ICN Website About ICN Summer is on the way! This Summer Meals Food Safety Training Guide is a resource you can use to train your staff on important food safety practices that help keep food safe for the children you are feeding. Site managers can use this guide as a reference with food safety reminders and best practices. Each page has quick information on different topics that assist you in training your staff. A list of additional resources available from the Institute of Child Nutrition can be found in the back of the training guide. The information presented in this training guide may or may not apply to all summer meals sites, so adapt it to your summer meals program as applicable. The three sections in the training guide promote key food safety practices essential to a successful summer meals site: Practicing good personal hygiene Checking and documenting food safety temperatures Proper cleaning and sanitizing These practices help ensure that the food children consume is safe and reduce the risk of a foodborne outbreak. A foodborne outbreak at a summer meals site could result in multiple children and staff becoming sick, bad publicity, and possibly cause the shutdown of the site. This free, downloadable training guide can be found at TheICN.org/FoodSafety. The Summer Meals Food Safety Training Guide, alongwith posters and tip cards, are available in English and Spanish. Printed copies of the posters and tip cards are available for order by email to helpdesk@theicn.org. https://vimeo.com/187362147 The ICN eLearning Portal also offers a 1-hour online course, Food Safety in Summer Meals. Completion of this course provides one CEU in USDA code 2620 and Key Area 2. Register and enroll in this course here: TheICN.org/eLearning eLearning Portal

the Policy Pulse with

Truth Time

Love Letters from Waiver Land

LunchAssist Jennifer McNeil, RDN, SNS

On April 20th, the USDA released waivers allowing all schools to serve free meals until June 30, 2022. Justice for George and Waivers for Kids on the same day. Yes, please! To summarize... Waiver #84 is actually just a summary of all of the new waivers. This is a nice touch from USDA. They’re obviously working on their communication skills, and it shows. Free Meals for All The most impactful waiver is #85. This allows all schools to operate the Seamless Summer Option during SY 21- 22 in lieu of the National School Lunch or Breakfast Programs. Schools can do so regardless of their Area Eligibility. Unfortunately, those currently operating SFSP will need to swap to SSO before their first day of SY 21-22. Worried about lower reimbursement rates with SSO? Keep reading. Money, Money, Money We’re most excited about Waiver $86. Yep, $.This provides SFSP reimbursement for SSO meals served during SY 21-22. Whew. This is a big relief for schools that will be swapping from SFSP to SSO. For the 16 states that provide state reimbursement, we reckon you’ll get

state $ on top of the SFSP rates, resulting in much higher reimbursement checks. Make. It. Rain. The Basics Non-Congregate Meal Service, Meal Time Requirements, and Parent Meal Pick Up waivers have all been extended, allowing schools to continue grab n’ go, home delivery, and other types of innovative meal service. What’s for Lunch? Two newmeal pattern waivers have been created for limited use during SY 21-22. In short, USDA expects folks to follow the meal patterns, except for the sodium requirements because let’s be honest, those are a bit aggressive. #realtalk Area Eligibility We’ve received a lot of questions about the Area Eligibility waivers - or lack thereof. The Area Eligibility Waiver #93 applies only to Afterschool Programs and Day Care Homes. That’s it. Waiver #85 allows all schools to operate SSO and pretty much eliminates the need for an SSO Area Eligibility Waiver. #efficiency What about SFSP? As far as we can tell, most flexibilities for the SFSP end on September 30, 2021. Remember, Waiver #85 mandates that

schools swap over to SSO for SY 21- 22 (or revert to NSLP/SBP). Community agencies offering SFSPmeals will most likely need to consider serving meals under CACFP and can do so regardless of their Area Eligibility thanks to Waiver #93. Audits Thanks to Waivers #94-96, site monitoring and Administrative Reviews will continue to be completed virtually. Are you scheduled for an Administrative Review during SY 21- 22? If yes, you definitely want to join the AR Boot Camp. Click here to learn more! Hungry for More? Register for the final two Community of Practice Calls on May 6th and June 3rd.

https://vimeo. com/544523093

Administrative Review Boot Camp Promotional Video - Take the next steps to get back to doing the things you really love to do.

Jennifer McNeil, RDN, SNS Founder, LunchAssist

Jennifer McNeil, RDN, SNS is a former award-winning Child Nutrition Director and the Founder of LunchAssist. She was raised in America’s Farm-to-Fork capital where she developed a passion and appreciation for local produce. She enjoys helping child nutrition directors cut through the administrative red tape so they can focus energy on serving the healthiest, freshest meals possible. LunchAssist PRO is the newest community in school nutrition where members have exclusive access to hundreds of school nutrition resources and over 12 hours of fun and empowering professional development specifically designed for this school year. See what all the buzz is all about by visiting www.lunchassist.org.

Warm weather is right around the corner as summer is fast approaching! It’s great to reflect upon better days that are coming this summer. Throughout the last year and half it’s been extremely challenging for all school nutrition professionals dealing with the pandemic. Better days are ahead for all us and to celebrate we wanted to highlight a few projects that were recently completed. The difference between these two photos is night and day! The addition of logo tables, colors, and increased seating variety play a big major role for students. Students at this school get the opportunity to enjoy their delicious school meals in a modern, popular, and fun food court. This food court specifically acts as a getaway to where they can whine down from school and forget about everything. This new food court has the same effect as us going to our favorite restaurant. We all look forward to going and enjoying the atmosphere, food, and company at our favorite local restaurant. Food courts like the one featured here allow students to experience the exact same! Experiencing school lunch in a great environment helps students get through the day and makes them overall happier. When you are in a room that is drab and dreary it takes a toll on you. That’s why being able to create bright and vibrant food courts is so important to us and school districts across the country. Seating options, colors, and logos all demonstrate that students are valued inside their food court. Starting with a few new tables, some wall designs can be very doable especially if you space things out over the course of several years. Modernization projects don’t have to be done in one fell swoop. Spacing out new furniture and design is attainable for all districts if you space them out. Wouldn’t it be great for students to come into school after summer and experience a new food court? Brought to you by “This is a wonderful food court transformation that students are thrilled to be a part of!”

& Nutrition

Join Andrea as she guides us through exercises we can do at home! WITH ANDREA SUNDBERG Fitness

FOOD COURT of the Month!

https://vimeo.com/542934486

Exercises you can do at home!

Learn new exercises you can do at home with easy-to-follow instructions - no weights required! Andrea’s 40-seconds on and 20-seconds off rhythm makes a hard workout more manageable.

*You should always consult your doctor before beginning any new workout routine.

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

Conor Doyle Digital Marketing Specialist, AmTab Manufacturing

He is actively involved in the school nutrition company who helps provide valuable insight on café modernization projects across the country. Conor’s favorite part about working with schools is knowing that students and staff will love their modernized spaces. Being able to transform ordinary environments to extraordinary ones that students love being a part of is amazing! Conor graduated from DePaul University with a bachelor’s degree in Marketing. Find Conor on LinkedIn Here!

Last Bite the

with Chef Sharon Schaefer

Celebrate at School Time to turn over a new leaf!

Written by a Mom? Yes. Something for Everyone? Also Yes.

ORANGE Pumpkin Butternut Squash Sweet Potatoes Orange Peppers Carrots Orange/Tangerine/

PINK

What comes to mind when you hear... (A) green and red? (Christmas!) (B) red, pink, and white? (Valentines Day!) Or better yet. . . (C) orange and black? (Halloween!) Certain color combinations lend themselves to many holidays and celebrations. K12 students enjoy and appreciate celebrating in the cafeteria just as much as school nutrition staff. Look to nature for all the fruits and vegetables that will make your celebrations POP off the menu!! Check out these color suggestions!

themed day/weekly camps. Check out dance studios, art houses and gymnastics gyms - as well as the traditional wilderness camp experience. Not being able to play sports took a toll on many kids and now they may have the chance to jump back in the game! Youth sports are starting back up. Check your local and surrounding towns for clinics and camps. Let’s get our kids off the couch and back onto the field! Around the country beaches will be opening and we are all in need of some serious Vitamin Sea!! Let’s get back to fun in the sun. It’s going to be so nice to go back to beach bum days, making sandcastles, collecting shells, and beach pizza! If it’s still not your time to get back out there that’s perfectly okay too. The pandemic opened a virtual world to us and most places, like gyms, community centers, schools, you name it have been offering virtual classes and activities of all kinds! This summer is a great time to take some time for yourself. Research a DIY project for your home, learn a new language, take up painting or discover a new craft, read more, take an online cooking class, ANYTHING you like! No matter what your plans are, remember to take time to practice gratitude.

School’s Out!?!

Holiday/Celebrations Valentines Day, Dr. Suess Day, Spring

Onion Beets Pink Lady Apples

Watermelon Grapefruit Raspberry YELLOW

Whoa, whoa, whoa…what?!?!? Is this real life??

Clementines Cantaloupe Mango Holiday/ Celebrations Halloween, Fall Thanksgiving Dr. Suess Day RED Tomato Radish Red Pepper Red Potatoes

Didn’t the kids JUST go back to school… and they’re already coming back OUT!?!?

Holiday/ Celebrations Fall, Thanksgiving Dr. Suess Day, Spring

Corn Yellow Onion Turnips Pineapple

Banana Golden Delicious

Apples Lemon

Wow, that escalated quickly…

Holiday/Celebrations Halloween Thanksgiving

Sorry! The initial shock got me. Let’s reset with a more positive outlook, shall we? Even though we’re not fully out from under the dark cloud that is COVID, things are definitely looking up! With the creation and distribution of vaccines and all the preventative steps (ie. donning our fabulous masks, social distancing, etc. . .) this summer is sure to be better than the last! Now that we’re getting many things back that were taken from us let’s remember not to take them for granted! Maybe you’re finally willing and able to travel. Take that trip you planned over a year ago or, more importantly, take some time to visit with friends and family who you’ve missed so much! But wait there’s more… Summer camps are opening! They are filling up fast (like warp speed) so make sure you stay on top of registration dates! Many places are doing fun

Beans Black Radish Blackberries

BLACK

GREEN Broccoli Green Peppers Lettuce/Kale/Greens Green Beans Cucumbers Asparagus Cabbage Grapes Honey Dew Melon Granny Smith apples Holiday/ Celebrations Fall, Christmas, St.

BLUE

WHITE Cauliflower Cut Cucumbers Cut Radish Cut Apples Hard Boiled Eggs

Blue Corn Blue Carrots

Red Currants Holiday/Celebrations Labor Day/Flag Day/ July 4th/Presidents Day Winter, Dr. Suess Day

Blue Tomatoes Concord Grapes Plums Blueberries

Cranberries Strawberry Red Grapes Cherries Red Delicious Apples Holiday/ Celebrations Labor Day/Flag Day/ July 4th/Presidents Day, Fall, Christmas, Valentines Day, Dr. Suess Day

Cheese Sticks Vanilla Yogurt Holiday/Celebrations Labor Day/Flag Day/ July 4th/Presidents Day, Halloween, Christmas, Winter, Valentines Day

PURPLE

Eggplant Cabbage

Grapes Holiday/Celebrations Valentines Day, Dr. Suess Day

Purple Barley Purple Carrots

Patricks Day, Dr. Suess Day, Spring

BROWN

Holiday/Celebrations Thanksgiving

Mushrooms Beans

Bosc Pear Walnuts

Now bring on the sunshine, fun, and SPF!!!!!

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

Hi. I’m Stacy. I ammany things, including but not limited to, a mom, a wife, a daughter, a friend, a creator, an amazing lip-syncer, an empath, and an overall good time. I have an MBA from Southern New Hampshire University and I enjoy painting, photography, drinking wine, eating french fries, and crafting. I have been married for 10 years (cocktail please!!) and together we have made two amazing humans (another cocktail please!!). Our son Anthony (7) and our daughter Sloan (4) have non-stop energy and in the rare instance they are not talking they are eating all the snacks. I am typically the “go-to” person for my friends who are seeking advice, a non-judgmental ear, perspective, a good venting session, or even just a hug (I am also a master hugger). I believe that human connection is of the utmost importance and that kindness is cool.

Sharon Schaefer, SNS

Stacy Cardinale

Don’t Miss Anything! Simply click on an image below to jump back to the article!

Did you find the Served Symbol? Find it and click on it for a chance to win a monthly Served prize package!

Need to share Served physically? Simply click HERE to download a shareable note card with a QR code and even room to write a note to your team!

@firsttastetv

firsttastetv

@firsttastetv

First Taste TV

Page 1 Page 2-3 Page 4-5 Page 6-7 Page 8-9 Page 10-11 Page 12-13 Page 14-15 Page 16-17 Page 18-19 Page 20-21 Page 22-23 Page 24-25 Page 26-27 Page 28-29 Page 30-31 Page 32-33 Page 34