Served Digizine™- Farm to School

Celebrate Farm to School month with us in this edition of Served Digizine™!

Issue No. 10 October 2021

How to Celebrate School Lunch when school lunch is so uncertain. CULINARY FARM: An Extension of Farm to School DOUGHLESS... As I Lay

Contents

Marin Country Day School Chef Jason Hull An Extension of Farm to School

Marketing NSLW

Recipe Video

DOUGHLESS... As I lay

How to Celebrate School Lunch when school lunch is so uncertain.

Self-Proclaimed Recipe Concocter Valerie Weivoda, MS, RD, LD, SNS

A word of advice from a K12 Marketing Expert

In This Issue

NxtGen Network Breanna Gustafson

Letter from the Editors 4 Highlights & Updates from the Served Digizine Team 6

the Month 21

ICN Resource of

Planting Healthy Habits- What’s Growing in Lee County, FL 22

carrot, apple & cranberry salad

How to Start a Windowsill Garden 14 LINQ’D UP Podcast 12 of Farm to School 8 16 IT Help Desk with Marlon & Brea

& Supply Chain Issues 28 As I Lay Doughless... 26 Nutrition & Fitness: All about the Elderberry 24

Culinary Farm: An Extension

Prep Time: 15 mins | Cook Time: 0 mins | Serving Size: 3/4 cup (105 grams)

Yield: 48

Directions 1. In a large bowl, whisk together low-fat vanilla Greek yogurt and honey until combined. Add in the shredded carrots, apples, and Ocean Spray® dried cranberries and stir thoroughly to combine.

Per Serving

Ingredients 24 cups shredded carrots 12 cups (4 lbs.) diced red apples 6 cups Ocean Spray® dried cranberries 4 cups low-fat vanilla Greek yogurt ½ cup honey

Value (%DV)

Nutrient

The Policy Pulse with Lunch Assist: Local Solutions for Staffing

Calories

128

Total Fat

The Momologue 30 Monthly Served Editions Recap 32

Saturated Fat

2. Let sit for about 30 minutes to 1 hour, in refrigerator, before serving.

%Cals from Saturated Fat

Can a Food Court Make Someone Feel Valued and Important? Yes! By Amtab 17 school lunch is uncertain. 18

Trans Fat

Each serving provides: ½ cup fruit | ½ cup red/orange vegetable

Cholesterol 3mg Sodium 42mg Carbohydrate 28g Dietary Fiber 3g Protein 2g Vitamin D

Marketing NSLW: How to Celebrate School Lunch when

The Last Bite with Chef Sharon Schaefer 35

From our Partners

0ug (0%)

Connect with Ocean Spray!

Pg 25: Next Up Pg 31: First Taste TV Pg 34: Botaniline

Pg 2: Ocean Spray Pg 11: Mushroom Council Pg 13: Grow Your Business with Served Pg 20: Calling All Contributors! School Nutrition Collaborative

Calcium

28mg (3%)

Iron

0mg (0%)

Potassium 31 (1%)

Richland Hills Farms MyFUNDamentals

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Co-Creators & Co-Editors Amanda & Marlon Say

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So this month, I urge you. Pick up the phone and make a call to a local farmer, producer, bakery, pizza purveyor. • Have an open mind on what might be available • Be ready to discuss pickup and delivery to your locations • Consider additional labor that may be necessary to process product • Get creative on menu items (Ask the experts! You have them on the phone already!) • Capitalize on your local procurement and share successes with your community • Take heart in your support of local farmers and pride in your operation’s incorporation of local products FUN FACT! Did you know that farmers have to monitor fields 24/7 especially overnight? Many have apps that alert them to critical changes in soil moisture, calculate irrigation, air humidity, and monitor weather.Technology at work. There truly is an app for everything!

We are pleased as a peach to be bringing you this month’s edition of Served digizine. Firstly, we say “Thank you.” We truly love our farmers. It is only through their painstaking efforts that we have the means to serve students meals. There is no time during which I, as a food service director, have had a greater appreciation for our farmers and their critical part in our nation’s supply chain. As fulfillment percentages decrease, the cost of goods rise, and delivery dates are delayed, I reflect on the system of food distribution throughout our society and long for the days of plenty. Farmers have long understood their lack of control over nature. Their reactive approach to crop maintenance, pest control, and weather is something that we (at the end of the supply chain) are being forced to embrace. No longer is it a preference of one brand or formulation over another, but a question of what is in stock. What can you guarantee that I will have on hand to feed our students? I’ll take that! In light of the current situation and in preparation for those who predict, “It will get worse before it gets better,” I am focused on securing and utilizing our local farmers and businesses more than ever. These are times for creative solutions to supply chain issues and for some of us, we are lucky to have direct access to food production locally. These folks would previously be unable to compete on our bids which prioritize price. Now, availability and delivery dates are the reigning factor. Plus, we have more money! Let’s take this boon of SFSP reimbursement rates and roll it into local products.

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Teamwork.

| Sarah@NxtGenNetwork.com | Digital Editor Sarah Kolcheck

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

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

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

| Breanna@NxtGenNetwork.com | Assistant Editor Breanna Gustafson

A special Thank You to the Mollor Family who welcomed us to harvest cranberries on their bog in Middleborough, MA. Adrienne showed us the hard work and dedication it takes to be a farmer and

& 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.

why cranberries float! Check out next month’s edition of Served for the full video of our time in the bog.

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First Taste TV

In Case You Missed it:

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

Webinar

TO OUR FARMERS!

Monthly Newsletter!

Join Amanda Venezia (NxtGen Network), Carol Weekly (TITAN), and Valerie Weivoda (Lee County SD) as they discuss food service distribution disruptions, continued flexibility on meal service models, food management financial woes, and creating delicious school

New to Served? Start Here!

At NxtGen Network we love connecting with others so we thought we’d start off this school year by doing something new. The NxtGen Newsletter is all about

sharing the stories of thosewithinour network.Whether you are an industry member and have something that will strengthen the operators and the programs we love to serve, or you are an operator and you do something exciting and/or inspiring, we want to share your story. But we’remore than story tellers. We will also include an educational piece monthly because we believe for child nutrition to evolve we need to pour into each other. This newsletter is all about making each other better, giving credit where it’s due, and strengthening our network of school nutrition professionals. It is through our combined power that we can realize our highest potential in serving children across the country.

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meals. This webinar has HIGH audience interaction and all questions from the audience were answered!

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Tomato Movie

An Extension of Farm to School

“If you involve a child in the process of creating a meal, they are more apt to not only try it but also like it.” Watch students learn about tomatoes through classwork, gardening, cooking, and tasting!

As a self proclaimed Chef Farmer, (my grandmother was also a Chef Farmer!) I am in the unique position of being the Executive Chef of our school nutrition program and Founder/Director of the Culinary Farm program, surrounded by two amazing teams. I am fully committed to the huge responsibility school chefs and food service directors have in not only feeding their school communities in the most healthy and sustainable ways possible but also in educating along the way with the lunchroom as an extension of the classroom. As my school lunch menu increasingly offers plant forward offerings, and as supply chains are less trustworthy, I have re-committed to many local farmers and local food purveyors. Can you imagine if every school partnered with a local farm? A definite win-win for all involved, especially our kids! It is important to realize the purchasing power of school nutrition. We are the largest restaurants in the country.As such, schools tend to order higher volumes and farmers and local food companies want to work with us. They are even open to negotiating best prices for schools. When I look for farm partners, I am definitely looking for regenerative farmers who are taking care of the land, the animals, and the produce they grow, using best, most sustainable practices. How do I go about finding these farmers and food purveyors? It’s all about building relationships and getting to know what your budget dollars are going towards and the responsibility that carries. Educators often ask me where to start when it comes to a school garden or growing anything at school. Start with baby steps - maybe with growing things in the classroom. Try easy-to-use products from companies like Back to

Marin Country Day School Chef Jason Hull

We’re creating healthy habits that will last a lifetime.

The Culinary Farm program is an edible education curriculum for our students at Marin Country Day School. For the past decade, we have enacted our vision of our on- campus gardens, greenhouse, chicken coop and outdoor oven turning into interactive classrooms for students to learn all aspects of growing, tending, harvesting, cooking and eating healthy, sustainable organic foods. This has created more open minded eaters. What children grow in the gardens, they see on the lunch line, which helps them make solid choices to fuel their bodies in healthy ways for them and the planet.

the Roots, a company which supports teacher growing microgreens and mushrooms in the classroom. The “herbs in a can” garden kits are a huge hit with students. All you need is some sun, soil and water. Sprinkle in some seeds and have a “care” calendar handy to ensure healthy plant growth and consistent attention by the students. If there is a larger space on campus and you have support from your school community, create more of an expansive garden. Make sure what you do is somehow woven into the curriculum or part of the school day schedule. It is

We have known for many years that if you involve a child in the process of creating a meal, they are more apt to not only try it but also like it. Through the ongoing school garden contributions to our lunch program, students learn a sense of pride, curiosity and dignity; an appreciation for seasonal expectations and biodiversity; the skills to work with nature and natural systems; food justice and security for all; and how the ritual of eating together at the table connects friends, families, communities and cultures.

Read On

Culinary Farm

In this short video, you’ll get a sneak peak of what a Culinary Farm could offer your schools and students.

easier than you think and the rewards are plentiful! It’s okay to start small!

A school garden lends itself to amazing cross curricular opportunities. Over the years we have shared our garden spaces with art, math, and science classes, and what better place to practice mindfulness. The teachings and learnings in the garden are endless and will connect students with nature and where their food comes from.

As our school gardens grew, we started with project-based lessons. Take kale for instance: 1. Plant dinosaur kale seeds in the

The Chefs Manifesto declares: “FOOD IS LIFE- It nourishes minds and bodies, shapes landscapes and livelihoods and connects us across cultures and continents.”

Celebrate #FarmToSchool with #RealSchoolFood : Mushrooms!

greenhouse or directly into garden beds. 2. Transplant the kale starts from the greenhouse to the garden beds. 3. Harvest the kale. 4. Wash the kale. 5. Bake the kale with olive oil and sea salt. 6. Eat kale chips!

Schools can be a big part of mitigating climate change, reducing food waste, feeding the hungry and using our platform to ensure that the future of Farm to School not only survives but thrives. Taking care of our farmers and teaching our students to be healthy eaters and good stewards of the earth is what’s best for kids, and essential for contemporary school communities.

Did You Know? With over 250 mushroom farms in the country, many #MushroomGrowers are multigenerational farms. The oldest started in the early 1900s! Mushrooms are the perfect ingredient for Farm to School Month! Use our Mushroom Sourcing Catalog to get started! Download the Catalog!

Chef Jason Hull

Director of Food Services/Executive Chef Director of the Culinary Farm at Marin County Day School

Chef Jason Hull is currently the Director of Food Services/Executive Chef and Director of the Culinary Farm (a seed to table program) at Marin Country Day School. After graduating from the Culinary Institute of America at Greystone in St. Helena, California, in 1997, Chef Jason has worked at some notable establishments such as; Skywalker Ranch, The Lark Creek Inn in Larkspur California, and the Brant Point Grill on Nantucket Island in Massachusetts. Chef Jason believes when you cook from scratch, with ingredients grown seasonally with respect for the earth and its oceans, also procuring food from local purveyors and foodshed, you are feeding your school community in the most healthy and responsible way. In 2010, Chef Jason was invited to and attended the launch of Chefs Move to Schools hosted by First Lady Michelle Obama and Chef Sam Kass at The White House. Chef Jason has been a leader in the Culinary Institute of America’s Healthy Kids Collaborative since 2016.

Visit MushroomsInSchools.com for mushroom recipes, nutrition education ideas, marketing and more! @MushroomsK12 @MushroomsInSchools

Grow Your

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About Brought to you by LINQ and NxtGen Network, LINQ’D UP is a podcast where the unsung everyday heroes of school districts share their stories and tips for success.

Marlon Gordon

Nisha Bagepalli

Each episode features a candid, unscripted conversation about the life-defining moments and

challenges we face at schools. Together, we connect IT Directors, Food Nutrition Professionals, and Administrators within districts to build a better tomorrow for students across the nation.

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From Restaurant Management to Child Nutrition

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

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.

Reimagining Child Nutrition with Seattle Public Schools 43 min Episode 3

Previous Episode

Last school year and the beginning of this year have been nothing short of challenging for those in child nutrition. However, Aaron Smith, Director of Nutrition Services at Seattle Public Schools, and his Executive Chef, Emme Collins always seem to find a way. Whether it’s the challenge of taking over a new program, not having staff, and then being hit with a pandemic, Aaron and Chef Emme have been consistently innovating and thriving. Seattle Public Schools offers students one of the most diverse menus we’ve ever seen and it stems from their personal experiences, tenacity, and passion to serve their community and their students.

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

Click Here For Your Chance to Win a $250 Amazon Gift Card!

This episode also features our LINQ’D UP Raffle! Listen for the bell within every episode this season and fill out this form to win a $250 Amazon gift card, sponsored by AWS.

Food & Health Inspiration

moist. Part of the fun will be having to decide as a group when everyone thinks it is time to pull them up! P E A S Growing peas are a great visual for students, if you have room for them. Train them up on twine that is strung between the planter box and the window frame. Have students guess how far they think the plant will climb up the string as it grows. C I T R U S Indoor citrus trees bring life and a fresh scent to the classroom. They don’t need a lot of water, but they might need some manual pollination, if you don’t select a self pollinator variety. Turn the experience into a lesson about bees! Then make some lemonade.

they have matured, have a mini harvest with students and showcase menu items that feature (a taste of) the windowsill produce. Not only will kids have a greater appreciation for the work farmers do on a larger scale, but also the work you do to break down and serve fruits and vegetables each day. S C A L L I O N S

WINDOWSILL GARDEN How to Start a

Scallions often make it on a school menu on nacho day or are a staple on the salad bar. Show students how scallions can be sprouted from bulbs already in your kitchen. Slice off the bottoms of the bulbs to

Here’s a quick list of food you can grow in a small windowsill area all year round! “

remove the current roots. Stand them up, cut side down, in a jar with water. Keep in a sunlit window until new shoots and roots appear. Then, they can be planted in pots with dirt or simply left to thrive in a larger jar with water. C A R R O T S

Grab a deep pot for this veg and let students plant carrot seeds that can later be featured in a soup. This root vegetable needs regular watering, so be sure to keep the soil

Happy Planting!

Ready Foods Annelise McAuliffe Soares

Not every campus has room in the schoolyard for an educational garden, let alone big enough to pump out fruits and veggies for the lunchroom to serve.There’s still a way to introduce students to how produce is grown. Here’s a quick list of

food you can grow in a small windowsill area all year round in a south-facing window. Herbs and lettuces are always a great place to start! Assign classes or students to a care schedule to attend to and water the growing plants. Once

Annelise McAuliffe Soares

Marketing Manager at Ready Foods in Denver, Colorado

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

Can a Food Court Make Someone Feel Valued and Important?

MARLON

FOOD COURT of the Month!

What’s the perfect complement to delicious and nutritious school lunch? There could be a lot of different factors and variables that could go into this answer. One answer here is new furniture, vinyl, pvc, fresh paint or a combination! Creating a modern, popular, and fun look for your students plays a deciding factor in the eyes of the students. School nutrition professionals are changing the way people see school food by changing menus, it’s time to change the way students see the lunchroom as well. The before picture is almost unrecognizable when compared to the finished after photo. This is the type of environment that students want to spend time in. With so many unique seating options each day presents a new opportunity to enjoy school lunch in a fun atmosphere. Walking in a food court that has been decorated will lift your student’s spirits and your staff. Everyone wants to feel valued and important. There is no stronger message than entering a brand new food court.

BREA

IT & MARKETING HELPDESK

Marlon & Brea are here to help with all of your

IT, software, and marketing needs!

To kickoff the new school year, we’re discussing two hot topics, marketing challenges and software. We want to hear from you!

Q. What’s on your software wish list? SOFTWARE

MARKETING

Q. What are some of the current marketing challenges you’re facing?

Your options are endless when it comes to designing and creating your dream food court. Now is the perfect time to start exploring the process of transforming your space and getting even more excitement inside your food court. What are you waiting for?!

Click Here to Learn How Your Food Court can be Transformed!

Submit Questions Here!

HELP! ! ! ! !

SEPTEMBER Marketing question

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.

https://vimeo. com/592697426/ b376433b64

Q. What is the most efficient program and way to upload video content so that I can get the proper aspect ratio on social media? Submitted by Pasco County Schools, FL

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!

Marketing Minute

Marketing NSLW

NATIONAL SCHOOL LUNCH WEEK IS OCTOBER 11-15.

How to Celebrate School Lunch when school lunch is so uncertain.

INVITE A GUEST Get students excited (this works best for elementary aged students) and host a first responder or a community leader to lunch! Have students make invitations to send to the selected guest. If your school has a “no guest” rule during COVID, you can invite them to video call on a big screen during lunch time instead. COMMUNITY OUTREACH No time to compile a list of parent emails? No problem! Partner with your communications department to provide content for them to send out on your behalf. Canva has a wide range of plug and play newsletter templates designed for easy and effortless communication. In a time where menus are constantly changing and there is so much uncertainty about how and what students are being fed for lunch, it’s important to keep the line of communication open with key stakeholders and build trust around your school foodservice brand. THANK YOU VIDEO Create a video featuring food & nutrition services staff thanking students for choosing to dine with you each day. National School Lunch Week is the perfect opportunity to thank your students for being loyal customers. I understand it can be a challenge to want to celebrate right now. Take time during National School Lunch Week to celebrate delicious meals, smiling faces, and investing in our future.

This year’s theme for National School Lunch Week is Wild About School Lunch. More like, school lunch this year is WILD. From last minute menu changes to supply being unavailable and being short staffed, it may be the last thing on your priority list to be celebrating school lunch in a big way. That’s okay! There are other ways you can celebrate your program while also involving the community. TALK TO STUDENTS Part of running a successful foodservice brand is engaging with your customers. Ask students to submit what their favorite thing about school lunch is through art. Hang the artwork in the cafeteria. GET SOCIAL I probably sound like a broken record, but if your program isn’t using social media yet, it’s time to start. This is where you’re going to reach and engage your parents, community leaders and other stakeholders. Have Social Media? Download These FREE NSLW Graphics Now!

A word of advice from a K12 Marketing Expert

NxtGen Network Breanna Gustafson

NxtGen Network A natural storyteller, Breanna Gustafson is the Director of Marketing for NxtGen Network. 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

October is Farm to School Month! The Farm to School Program includes efforts to bring local foods into child nutrition programs and teach children how and where their food is grown. The Farm to School program helps incorporate local foods into the healthy meals served and provides agricultural education opportunities for children.

CALLING ALL CONTRIBUTORS

We Want YOUR Voice in

Are you looking for Farm to School resources? Check out the Child Nutrition Sharing Site (CNSS), where you can find resources focused on Farm to School from programs across the country. You can also submit relevant, helpful resources by clicking the “ Submit ” tab and select “ Farm to School ” at the top of the page. Visit www.theicn.org/cnss today! National School Lunch Week is October 11th - 15th! National School Lunch Week (NSLW) is a great time to celebrate the success of your program in feeding the children of America. It is essential to highlight the significance of school nutrition professionals’ work while serving healthy school lunches! The Institute of Child Nutrition will be celebrating with you by highlighting innovative, helpful resources to ensure your program shines as you continue to offer nutritious and delicious meals to your students! Access school nutrition program resources all at No Cost at theicn.org today!

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

https://vimeo. com/583552366/ d327b22dc0

ICN’s recently updated iLearn online course platform offers three, 1-hour webinars on Farm to School topics. Go to theicn. org/iLearn and search for “Farm to School” at the top of the page, select your webinar, and enroll today. Or, you can watch the August Webinar, CICN Farm to School: Fresh Ideas for Preparing Fall Fruits and Vegetables, directly on this page. You will receive a Continuing Education Unit (CEU) upon completion on iLearn, or email Helpdesk@theicn. org if you watch the webinar here!

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.

Have you heard about the Child Nutrition Recipe Box (CNRB)? ICN will be hosting the School Nutrition Recipe Mania during National School Lunch Week. Keep your eye out on our Facebook page during NSLW to vote for your favorite recipes. The top downloaded recipes on the CNRB site will go head-to-head, and YOUR vote counts to find out which recipe takes the title of CHAMPION!

You can go to the CNRB page for the list of recipes and try them out! CNRB has a large selection of standardized recipes to help you prepare healthy and delicious meals that meet meal pattern requirements, head over to theicn.org/CNRB!

Things we welcome:

Questions/Problems/Issues Ads Recipes Self Promotion

Conversation Photos Collaboration

Promotional Graphics Food Puns!!! Leadership Development

Subscribe to ICN newsletters and resource update emails here!

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

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

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

Food & Health Inspiration

What’s growing in Lee County, FL Planting Healthy Habits

“Our Goal is to expose as many students as we can to produce grown right in their own county.” Partnering with school gardens also allows us to utilize the cafeteria as a place of nutrition education in our effort to cultivate smarter lunchrooms. It’s awesome when students ask, “Hey, can I have some starters? I want to go home and start my own garden.” “

In addition to Island Coast High School, Trafalgar Middle School has another flourishing garden within the school district of Lee County featuring a large 28,000 square foot garden. Students plant, maintain and harvest the garden and all produce is brought to the cafeteria to be featured on the serving lines. What is not used in the cafeteria is then donated to a local soup kitchen. The Trafalgar Garden uses hydroponics to grow a variety of produce including lettuce, kale, peppers, tomatoes, eggplant, brussel sprouts, and more.

NxtGen Network Breanna Gustafson

October is Farm to School Month! It’s the time where school nutrition professionals across the country celebrate fresh ingredients, locally sourced produce and school gardens. At Island Coast High School in Cape Coral Florida, they’re celebrating all of the above! Lee County makes an effort to feature something fresh from Florida on the trays of students each day. Over the last six months, I have had the pleasure of telling Lee County’s school garden story and have enjoyed watching the gardens flourish. School garden programs not only provide fresh produce for use in the cafeterias but they also provide nutrition education for students. If they grow it, they’re more likely to eat it. “

Like school districts across the country, Lee County is facing the distribution issues causing interruptions in school foodservice. This year, school gardens will be able to provide fresh from Florida produce to not only their cafeteria, but a handful of surrounding schools as well. “We’re excited to partner with Island Coast to provide lettuce to surrounding schools grown for students by students. This initiative highlights locally grown food during a critical time of widespread supply chain disruption, ” said Amy Carroll, Special Projects Coordinator for Lee County’s Food & Nutrition Services Program. “The Momentum behind this collaboration is building as we hope to use this blueprint to train other school garden leaders in growing hydroponic lettuce in an effort to extend these types of partnerships throughout the county,” said Carroll.

Al Piotter Agriscience Teacher at Trafalgar Middle School

The Farm to School month celebrations don’t stop in the school gardens though. The school district of Lee County will be hosting Florida Crunch Days the last week of October at several schools.The Crunch Day is designed to encourage students to try new vegetables grown in Florida. Students will learn about the vegetable they are eating and then will all try it at the same time, making a loud crunch sound.

https://vimeo. com/622417042

Check out this video about Trafalgar Middle School that highlights their large 28,000 square foot garden that is maintained with student participation.

You can follow along with the #FarmToSchoolMonth celebrations on the district’s Facebook page!

https://vimeo. com/588897797

Susie Hassett Environmental Education Resource Teacher

Check out this video about Island Coast High School that highlights locally grown food during a critical time of widespread supply chain disruption.

Fitness & Nutrition What’s so great about the Elderberry? A lot, apparently! The Elderberry Expert Chelsea Whetsel

Hello! My name is Chelsea Whetsel, usually referred to “The Elderberry Expert, and The Elderberry Mama. I have three young children. My husband is a first responder, firefighter/paramedic and up until a few

Once Elderberry became a staple in our household, I wanted to make a product that I knew worked and that was safe for my family and others to use too. My mission was to create a product which would boost immune systems but also have a clean label.

Coming Soon!

You’ve watched talk shows, you’ve seen webinars, it’s time to experience Next Up Live ! Engage with the hosts and guests LIVE in this all new professionally produced talk show featuring some of the best leaders in K12.

months ago, I was working in the emergency department. Our family is constantly surrounded by germs and constantly exposed to the COVID-19 virus. Keeping my family and community healthy has always been my number one goal. I have always valued the importance of organic products, as well as a holistic approach to healing. Elderberry has been a part of the Whetsel family for a while. It’s been proven in several studies that elderberry syrup can be used to reduce both the frequency and the length of existing respiratory infections. Elderberry syrup is efficient against viral infections such as the common cold or influenza A and B. It also helps combat against sinusitis as well as reducing symptoms and speeding up recovery time. Elderberry syrup can help to strengthen the immune system. Elderberry syrup can also be

MISSION ACCOMPLISHED! I was able to develop a blend that my kids love the taste of. Children typically love the taste of syrup, but what parents don’t realize is that they’re usually filled with unhealthy additives.

We developed an FDA approved 100% organic line of Elderberry products that are handcrafted in small batches to protect the taste and quality of our products. Our Elderberry blend is concentrated on boosting your immune system, along with reducing inflammation and helping with allergies. It is made up of all local and raw ingredients such as local honey, raw organic cinnamon, raw organic ginger, raw organic whole cloves, and our 100% organic elderberries. Elderberries are full of nutrients , including amino acids, carotenoids and flavonoids, as well as tannin, viburnic acid, vitamins A and B, and they are also high in vitamin C.

The Journey of a Leader

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used against flus, cough, cold, sinus infections, fevers, skin inflammation, allergies, ear and throat infections.

About Next Up

Next Up is a talk show featuring some of the most successful leaders, educators, and influencers from around the world serving in different sectors. Guests will be chosen by NxtGen Network and can also be suggested by sponsors. All episodes will be filmed in a studio with a multi-camera setup, be converted to podcast, and can include a live in person audience or a live virtual audience to engage with in real time. The concept of the show revolves around “breaking bread” while building relationships, building each other up, and solving

problems through collaboration to create a better tomorrow. Sponsorships include everything on the following page as well as guest travel expenses. Next Up Hosts

Chelsea Whetsel Founder and Owner of The Elderberry Shop

Chelsea Whetsel lives in North Port, FL. She is a wife to a firefighter and a mother to “three amazing little humans.” Chelsea is passionate about sharing the benefits of organic foods and holistic healing. When Chelsea is not running a full time Elderberry business, you can find her behind the camera as she is one of Southwest Florida’s most sought after photographers.

Marlon Gordon Amanda Venezia Breanna Gustafson

Food & Health Inspiration

DOUGHLESS... As I lay Self-Proclaimed Recipe Concocter Valerie Weivoda, MS, RD, LD, SNS

spatula! If I can’t get skilled workers, I’ll make my own. We’re homemaking everything else anyway! Don’t stress if your applicants don’t have previous food service experience. Attitude and work ethic are what I look for in a person. We can teach someone how to cook. We can’t teach them how to be a nice person. That has always been my philosophy.

and the kitchen needs you. So, don’t neglect it. I know you don’t mean to because up until I started experiencing my own staffing shortages, I did it, too. I was good in the office, good at keeping the paperwork and grants done, and good at taking phone calls, yet I wasn’t present enough. I wasn’t hunched over the three compartment sink hand washing dishes realizing firsthand that it’s utter madness not to have a dish machine in every kitchen. I wasn’t trying to make parfaits without parfait cups or portioning bulk ketchup in individual containers. Until I was. I’vemet directors that spendhard-time in their kitchens every day, and I had always admired them for it. I wanted to be that way, but didn’t know how to juggle the paperwork and the traveling. Well, my prayer was answered when the shortages hit. Like scratch cooking and creating talent, I had no choice. I bet you are in the same boat as me, and guess what, we’ll be better for it! So chin up, my friend. The train isn’t stopping anytime soon. We’re going to come out on top, and I hear the view is pretty nice!

As I lay doughless amid the shortages, I search for culinary inspiration. We are indeed struggling - that’s a fact. However, here lies among us the opportunity to spark creativity. In the recent articles released by the NY Times and Washington Post about Child Nutrition Programs, I found two important takeaways. The first is that these shortages are expected to get worse.The second is that now kitchens are being forced to scratch cook because it’s the processed convenience foods that are being cut from our orders. I knew this from my personal experience with shortages, but reading these articles tells me that the gravy train is gone! I spoke about scratch cooking in my last article, Pandemic Possibilities , and highlighted homemaking pizza due to the frozen pizza shortage. Now I’m personally experiencing a vegetable shortage-no frozen or canned anything! Ring, ring, produce company? Load me up!! Vegetable juice? If it’s got the word vegetable in the name, send it to me! How convenient that we have a vegetable and seasoning shortage during SOUP SEASON. What a time to be alive, y’all. As the hamster wheel in my brain spins (hopefully not out of control), I see a growth opportunity for staff. Let’s make our own

seasonings and use all fresh produce for our soups! We have no other choice anyway! YAY!! Italian seasoning has been a hard seasoning to come by, but it’s very easy to make yourself, hoping that you can find the ingredients at a local bulk grocer like Costco or Sam’s.

Cafeteria worker, hear me. You got this. Don’t get “COVID-fog” and forget how smart and talented you are! Be creative; be willing to give people a chance; be a leader; and be open minded. Lastly, don’t forget to keep having fun!

Italian Seasoning (makes ~ ½ gallon) • 2 cups dried basil • 2 cups dried oregano • 1 cup dried rosemary • 2 cups dried parsley • 1 cup dried thyme • 1 cup red chili flakes • 5.5 Tablespoons garlic powder

Director, I know it’s hard to get office work done if you’re also trying to be in the kitchens, learning about staff needs and overseeing the entire programtoensure survival. Fear not. You can do it all with help. Don’t be afraid to delegate something else to an office worker who stays in the office

How’s your staffing look? If you’ve been struggling to find and keep your departments 100% staffed, you are not alone my friend. In fact, you’re not special at all. So quit your crying in the walk-in. . . only because I need to get in! Where do we even begin to talk about this? I wish there was some hiring wisdom I could whip up for you, but even my staffing agencies are clueless. Though I can’t give you a recipe for finding talent, I can tell you this. Get ready. It’s groundbreaking… drum roll. . . MAKE TALENT. I heard on the news a few weeks ago that it’s not workers that many businesses are struggling to find. It’s skilled workers. It’s talent. Well by George, someone get my

xoxo Gal Pal Val

Valerie Weivoda, MS, RD, LD, SNS Child Nutrition Department Director, Lee County School District (MS) Growing up in a family of 6 children with parents and older siblings that cooked, I have always been curious in the kitchen. My love for food and fitness led me to pursue a Master’s degree in Dietetics and Nutrition from the University of Mississippi. During my internship I had a spark of interest in school nutrition. Now, as a director, I try to create and menu at least one new recipe each month, whether it be a taste test at one school or something menued across the district. In my spare time, I love to create my own recipes at home, prepare and review other’s recipes, and talk about all things wellness on my Instagram page: @val.weivoda_rd.

Truth Time

the Policy Pulse with

LunchAssist Blog for 11 tips to help your program or join us during “The Lunch Hour,” a Community Call that takes place on the second Thursday of every month.

Why should prospective employees work in your school cafeteria? Never underestimate the power of a good story. Share what it’s like to work in the school cafeteria through testimonials or photos. Try to evoke the feeling we all get when a child tries and likes a new fruit or vegetable. Feeding kids healthy, fresh meals is a pretty special experience! Especially when we’re feeding them foods from the local community. Talk up your farm to school program and how new hires will get to make a difference in the local food system and influence the healthy eating habits of the next generation.The results might just be a bit magical.

Local Solutions for Staffing & Supply Chain Issues

LunchAssist Jennifer McNeil, RDN, SNS

Want more tips for navigating staffing shortages and supply chain disruptions? Visit the

Read the Blogpost Here!

Ask any school nutrition professional what their biggest concerns are right now and you will pretty much get the same answer from Maine to Arizona: staffing shortages and supply chain disruptions.

the chain. Connect with local farmers, ranchers, fishmongers, bakeries, and even manufacturers in your region. Good for the kids. Good for the Earth. Good for farmers. And great for our programs. Struggling with how to piece together the procurement puzzle? Consider utilizing

Join us for a one-hour discussion on all things school nutrition. Think policy updates, best practices, strategies for elevating meal service programs, and more! We will share tools and resources and the latest School Nutrition updates. Come to this virtual event series and connect with colleagues and friends from across the industry. Everyone is welcome to join this free event! Communicate with students (when appropriate) and families to help them understand the current staffing and supply chain challenges, how this is impacting meal services, and what they can do to help. Tip: Use the sample flyer below to communicate about the current staffing shortages and supply chain disruptions.

Like in many industries, there are just not enough people to work in school nutrition programs

Ask any school nutrition professional what their biggest concerns are right now and you will pretty much get the same answer from Maine to Arizona: staffing shortages and supply chain disruptions. “

right now. Need to take a day off? Good luck finding a substitute to cover your shift. Dealing with disruptions to the supply chain on top of the labor shortage adds stress to an already threadbare system. Say goodbye to perfectly planned menus, careful budgeting… not to mention compliance with federal nutrition standards. Our new measure of success is, “Did we feed the kids today?” In this new normal, just getting

Emergency Noncompetitive Procurement to bypass lengthy processes that may stand in your way of contracting with new, local vendors. This flexibility has been allowed by USDA since March 2020, and was explicitly encouraged by USDA in the latest Waiver #100. And don’t forget - going local isn’t just about the food. Recruiting new hires by tapping into your

SCHOOL NUTRITION PROGRAM Staffing Shortages & Supply Chain Issues

Alert!

Our school nutrition program is currently short on cafeteria staff and experiencing supply chain issues. We have a number of vacant positions and are also having trouble receiving ingredients from our food vendors. This is a nationwide problem, but we are working on several strategies to mitigate the impact on our students. We apologize to students who are experiencing unusually long lunch lines and last-minute menu changes. As we navigate this challenging time, we appreciate your patience and understanding. Free Download!

Thank you for your continued support.

This institution is an equal opportunity provider.

food on the tray is a huge accomplishment. So, who has time for Farm to School this month? You do! Surprised? Keep reading. Farm to School programs build resilience, responsibility, and sustainability into our supply chain and are a key component of any successful school nutrition program. Now more than ever, connections to our local food system are essential. We can’t deny that fewer miles traveled leads to fewer middlemen, and fewer links breaking in

hyperlocal community of parents, grandparents, and community stakeholders. Get the word out by posting printed flyers, emailing digital flyers, adding a “help wanted” blurb to your lunch menu, creating Facebookposts and Instagramstories,and talking up the benefits of working in the school nutrition program. Ask other departments and community partners to share your job postings. Make it easy for people to apply by linking directly to the online application.

Jennifer McNeil, RDN, SNS is a former award-winning Child Nutrition Director and the Co-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. Jennifer McNeil, RDN, SNS Co-Founder, LunchAssist

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