To celebrate hump day, I present to you a good ‘ole blooper reel! I’m not a natural in front of the camera and for every good minute of usable video I have about an hour of outtakes, me quietly cursing under my breath and of course my dog running through the background. Check out my blooper reel below:
Cindy has had a broad range of experiences working in school food service. After completing her internship to be a Registered Dietitian, Cindy started working at the State Agency in Nevada and lead the development of the statewide School Wellness Policy, wrote grant proposals and developed training materials. She then went on to take a position as a school food service director in a rural (but geographically huge!) school district and had a ton of success–she implemented new menu items, increased utilization of USDA Foods and turned the district from running in the red every year to having a healthy ending fund balance. She is now a General Manager for a large urban school district and in the video below she shares tips for starting out as a new food service director and describes a her favorite school meal. Spoiler alert–she’s a fellow nacho cheese lover! Click on the video below to check out the details:
Tracey Marcum is currently the Director of Operations for Southwest Foodservice Excellence in Northeast Texas but she has served in a variety of roles over her school food service career. She has worked in self operated districts and for food service management companies across several states. Tracey is a natural leader and innovative thinker whose passion for school food service is infectious. She has a wealth of school food service knowledge across all topics from menu planning to strategies for increasing participation but is a true master at the art of USDA foods recipe development, pricing and budget maximization. Click on the video below to learn more about her top tips for leading a school food service department, what trends she sees as leading school food into the future and the best school meals she’s recently enjoyed.
Brittany Mally is a rising star in school nutrition in Nevada. After completing her Dietetic Internship at the University of Nevada, Reno and working at Cooperative Extension doing nutrition education, Brittany joined the Nevada Department of Agriculture conducting Administrative Reviews, writing federal grants and implementing training programs. In late summer of 2017, she was hired on as the School Nutrition Director at Douglas County School District in Nevada and just finished her first year as a Director.
In the video interview below, she shares some tips for new school nutrition directors and how to dip your toe in the social media pool. She may also share a bit about her favorite school meal growing up versus her favorite meal currently…..
Click on the video below to view the full interview:
Dayle Hayes is a pivotal figure in school nutrition and has been a social media trailblazer. Through her hit social media presence “School Meals that Rock”, Dayle Hayes has shown the country that school meals DO in fact rock. In addition to being a much sought after national speaker, Dayle has been to every state in the country enjoying school meals and taking pictures of those meals to share on her social media pages. She is a tireless advocate for child nutrition and has had a huge impact on public perception of school meals.
In the video interview below, she shares with us a great school meal she recently enjoyed in Bartow County, Georgia as well as some trends that she predicts will be the next big thing in school nutrition and some great insights on what Farm to School has done for school meals, farmers and communities. Check out the full interview by clicking on the school lunch tray below:
Broccoli Salad Recipe:
Want to learn more about all the awesome meals served in Bartow County Georgia? Click here to check out their awesome Facebook page!
I’ve attend the School Nutrition Association Annual National Conference (ANC) several times and always enjoyed the opportunity to learn and network with fellow School Nutrition peers. This year I won’t be attending and I have a little bit of FOMO (fear of missing out) that is quite manageable when I think about how hot it will be. I’ve spent many a 110 degree summer day in Las Vegas and while my school nutrition and school garden peeps in that hot part of the desert of some of my favorites, it’s just too hot for me.
For those of you who work in kitchens, you know when you swing open the door of a hot convection oven and the heat blasts you in the face and curls your eyelashes back? That’s how it feels when you step off the plane in Las Vegas in summer.
But, ANC does present an amazing opportunity for learning and networking. I’m so excited for all my fellow Nevadans that will be attending, this year will be the greatest number of Nevadans that have attended ANC in a long time!
If you are attending here are some of the presenters I’d be sure to not miss:
Stefanie Dove, RD, SNS
Stefanie is the content creator and social media mastermind behind Loudoun Public Schools and has done an amazing job showing the world how great school food can be through social media. She’ll be presenting on how to market your program and how to use social media during three sessions, details here. Stefanie is also the proud dog mom of a sweetie pie pitbull so of course she gets first billing!
Chef Brenda, RDN
Chef Brenda is a Registered Dietitian and has played many roles in school meals programs, from conducting administrative reviews to creating awesome recipes for school nutrition cookbooks like Idaho Department of Education’s amazing series found here. She’ll be doing a pre-conference session and a cooking demo that takes place on Monday, July 9 at 2:15 PM – 3:15 PM in the Oceanside B, Level 2.
Chef Cyndie is sort of like the school nutrition chef’s version of Martha Stewart. She’s been around from the start, she’s super chill and she knows all the tricks. She pretty much invented school chefs, her and her team conduct amazing culinary skills workshops and she is pretty darn funny. I don’t have details on any sessions or demos she is participating in but I’m sure you can find her or her team members doing culinary demos at a variety of time slots.
Donna Martin RDN
If Chef Cyndie is Martha Stewart, Donna is Michelle Obama. She’s the past president of the Academy of Nutrition and Dietetics, long time school food service director of a high needs school district in Georgia and has really helped push school meals into a positive light. I’ve never met her in person but admire her from afar. I don’t have details on any sessions she may be leading but her facebook suggests she will be there live and in person!
There will also be lots of great folks from the regulatory world like ICN and USDA, don’t forget to check out their booths and educational sessions. The list of vendors I will miss catching up with is to long to start here but I would not miss what’s going at the Eggs in Schools or the Mushrooms in School booth. I also hear Colyar has a big new fancy thing they’ll be rolling out, so go and introduce yourself to Matt Essner at the Colyar booth who is pretty much the nicest guy in school foodservice and he will tell you all about it!
On the social media front, the official hashtag looks to be #ANC18 so don’t forget to post some great pictures and use the hashtag so everyone else can join in!
Are you wondering why Dayle Hayes isn’t included and where she fits between Martha Stewart and Michelle Obama? First, sadly she won’t be at ANC so you’ll have to catch her on her social media here and here. Second, I’d put her somewhere between Annie Oakley and Amelia Earhart……
Here’s a little bit about why I blog…
But, second to all that, I love food!
After a year of science major classes at my state land grant university I took off for Las Vegas to attend the University of Nevada Las Vegas as they had a Bachelor’s degree Culinary program. I moved to Las Vegas in late August of 2001. In the third week of school, the September 11th terrorist attack on New York City and the Pentagon took place, which hit Las Vegas very hard. The airport was closed down for several days and at that time Las Vegas was pretty much solely dependent on tourism to support their economy. A huge amount of lay-offs occurred immediately and it was impossible to get a job as a 19 year old with little job experience. I was able to get a job on campus washing dishes for a few hours a week and was lucky to have had the work. After a tough semester in a tough town, I was accepted into Walt Disney World’s internship program and was able to work as a cook at one of their “flagship” restaurants, which was an amazing experience and taught me a lot about food. They had a menu that changed weekly, a full time staff person who was charged solely with sourcing the best ingredients money could buy and a very liberal policy on staff meals. I ate so much amazing food!
While in Orlando I applied and was accepted to the Culinary Institute of America, got the first tuition bill and realized I need to go back home and take advantage of my very cost effective state university. There were so many zeros in that first tuition bill and fresh off a minimum wage part time dishwasher gig, I just couldn’t commit to the debt.
So I went back to University of Nevada, Reno and after taking an introductory nutrition class realized that it was a great intersection between cooking and science. After finishing my Bachelor’s of Science in Nutrition my advisor suggested I go to graduate school, which was probably the single best piece of professional advice anyone has ever given me. After their Food Science Department rejected me, the Food and Nutrition Department at Purdue University accepted me into their program which was truly amazing experience. Their demands of students are very high and since they only take as many graduate students as they can support through teaching of research assistantships, I received a small living stipend and they cover all your tuition. I was able to serve as a teaching assistant for Barb Mayfield, who taught me so much about communication, speaking in front of an audience and how to craft your message. I was also able to serve as a research assistant for Dr. Mario Ferruzzi who really pushed me to think critically and work hard to produce something worth publishing. I am so grateful for the experience I had there and really encourage anyone thinking about graduate school to pursue a full time, on-campus program. You get fully immersed in the experience, you have no time for anything other than expanding your own mind and you’ll be surrounded by people who push you to raise yourself beyond your own expectations. I fondly refer to it as when I “did hard time in the Midwest”.
Upon graduating, I competed an internship through the University of Nevada, Reno and passed my Registered Dietitian exam right away. I started feverishly applying to jobs, thinking I would get the first job I applied to. I had a Masters degree from a top program, I’d published my research in decent journal and I had a ton of culinary experience. Since this was 2009 and about the worst job market since the depression, I realized after about 80 job applications how wrong I was. At that time, there were folks with my education and credentials AND a ton of relevant job experience that couldn’t find a job. It was a very humbling experience.
I was lucky to find a job in Seattle managing a meal program at a preschool that participated in the USDA Child and Adult Care Food Program (CACFP). It was great fun–creating menus, preparing food for preschoolers and working with parents struggling to figure out what to feed toddlers that just learned the word “No!”. The preschool was in Pike Place Market in downtown Seattle and within the same building I could get fresh produce and seafood to feed the kids. The school had a strong anti-bias curriculum and put a lot of time and effort into training staff on recognizing our own bias and privilege, something that we could all use more of. About a 1/3 of the kids were either current foster kids or adopted out of foster care, often by same sex couples. Those parents’ dedication to nurturing kids who had suffered from abuse or neglect gives me hope for this crazy world and taught me a lot about just how wrong people are who don’t think same sex couples should be able to adopt.
Once the job market picked back up, I was able to get a job working as a contractor for the state of Nevada and then with the Nevada Department of Education working as a “Consultant”, which was a little funny since I started that job knowing almost nothing about school nutrition. Our state Child Nutrition Director at the time, Donnell Barton, told me early in that job that “Nevada is state that is smaller enough to where one person can make a difference” and I was hooked.
I used to joke about spending my first two years of that job wanting to hide under my desk, sucking my thumb while in the fetal position but it’s not that far from the truth! The Healthy, Hunger Free Kids Act was signed into law in December of 2010, about a month a half after I started working in Child Nutrition. I filled a position that had been empty for about a year and was the only applicant, sadly a common scenario for these types of positions. On my first day they got my travel arranged to go on several work trips including the USDA State Directors conference where USDA first unfolded the basic elements of getting people to transition to the new meal patterns put into place by the Healthy, Hunger Free Kids Act. It was eye opening and volatile to say the least, lots of unanswered questions at that time and high anxiety over the fate of the National School Lunch Program. State Agency Directors are some of the smartest, strongest, take no shit group of women I have ever met. They have some of the toughest jobs you can imagine and are stuck in the tight space school districts in their state and the federal government. They get the joy of wrestling with local, state and federal politics while sorely understaffed and underfunded.
But through those crazy times I got see just how important school meal programs are and realized I was in the good company of women of who believe in the power of staying strong and doing right by the kids in your community, even when you feel like curling up in the fetal position. School meals are what our neediest kids rely on so they are well fueled and ready to learn. Going to schools in the highest poverty areas of my state and sitting down with kids to eat a lunch was powerful experience and one that I would encourage everyone to participate in. Every kid in America deserves a life free of hunger and school meals programs play a critical role in that future.
So why blog about school meals? To bring light to this important program, highlight its success and maybe, just maybe convince a few people that school meals really are the most important part of the school day.