School Food for Thought

Host: Keith Rushing, PhD, RD (JCNM Editor) Marjuyua Lartey Gibson, PhD, RDN (ICN representative to the Nutrition and Research Committee) Guest: Kelsey Anderson (co-author of "A Qualitative Analysis of Elementary Education Student’s Perceptions of Breakfast in the Classroom Before and After an Educational Video Intervention") Description: In this special Research Unboxing episode of "School Food for Thought," hosts Keith Rushing and Dr. Marjuyua Lartey Gibson dive into the impact of school breakfast programs on students’ health and well-being. Joining them is Kelsey Anderson, a master’s student at Brigham Young University, who shares her groundbreaking research on elementary students’ perceptions of breakfast in the classroom. The episode explores how an educational video intervention positively influenced students’ attitudes, emphasizing the role of breakfast in boosting energy and well-being. Through engaging discussions and insightful findings, Keith, Dr. Lartey Gibson, and Kelsey reveal how small changes in messaging can create lasting impacts on students' nutrition habits. Tune in to discover how educational tools and research are shaping a healthier future for students—one breakfast at a time!

Host: Patricia Montague, FASAE, CAE, SNA Chief Executive Officer Guests: Cindy Long, USDA Deputy Under Secretary for the Food and Nutrition Service (FNS) Sponsor: Episode Sponsored by Buena Vista Foods Description: In this episode of "School Food for Thought," host Patti Montague, CEO of the School Nutrition Association (SNA), sits down with Cindy Long, Deputy Undersecretary for Food, Nutrition, and Consumer Services at the USDA, to discuss the updated school nutrition standards and their impact on meal programs nationwide. From menu planning flexibility to funding advocacy, Patti and Cindy explore how collaboration and community engagement are driving innovation in school meals. Learn how these changes prioritize healthier, more inclusive options while ensuring schools have the tools they need to succeed. Tune in for actionable insights and inspiration on navigating the future of school nutrition.

Host: Danielle Duran Baron, MBA, CAE – VP of MarCom and Industry Relations Guests: Shannon Solomon (Aurora Public Schools) Laura Bruno (CEO, Buena Vista Foods) Sponsor: Episode Sponsored by Buena Vista Foods Description: Did you know that even slicing a cucumber is considered processing? In this episode of "School Food for Thought," host Danielle dives into the surprising world of processed foods in school nutrition. Joining Danielle are Shannon Solomon from Aurora Public Schools and Laura Bruno, a registered dietitian and CEO of Buena Vista Foods, to unpack the complexities of processed foods. Together, they explore the balance between scratch cooking and processed options, highlighting the crucial role partnerships with manufacturers play—especially during challenges like the COVID-19 pandemic. This episode is packed with actionable ideas and innovative solutions for providing nutritious school meals while fostering a deeper understanding of what "processed food" really means. Tune in for a fresh perspective on this essential topic!

Host: Danielle Duran Baron, MBA, CAE – VP of MarCom and Industry Relations Guests: Patti Bilbrey (Scottsdale Unified School District) Laura Bruno (CEO, Buena Vista Foods) Sponsor: Episode Sponsored by Buena Vista Foods Description: In this episode of "School Food for Thought," our host, Danielle Duran Baron, welcomes Patti Bilbrey, Child Nutrition Director for Scottsdale Unified School District, and Laura Bruno, CEO of Buena Vista Foods, to discuss the impact of new nutrition guidelines on school meal programs and explore innovative solutions to adapt to new guidelines. From using fast-casual dining trends to empowering students with customizable meal options, this episode will give you lots of actionable insights to help schools balance regulations with creativity. Tune in to discover how collaboration, student engagement, and community partnerships can transform school meals into something truly special.

Host: Danielle Duran Baron, MBA, CAE – VP of MarCom and Industry Relations Guests: Will Conrad (Fulton County Schools) Sarah Grunow (Adams 12 Five Star Schools) Sponsor: Episode Sponsored by Cool Tropics Description: What role will innovation, mentorship, and professional development play in shaping the next chapter of school nutrition?  In this episode of "School Food for Thought," host Danielle Duran Baron dives into a thought-provoking discussion with two emerging leaders in school nutrition: Will Reed from Fulton County Schools and Sarah Brunell from Adams 12 Five Star Schools. Will and Sarah share their unique journeys into the field, their experiences overcoming challenges, and their visions for the future. Together, they explore how a strong sense of community, technology, and creative leadership can address today’s obstacles and inspire the next generation of professionals. Tune in to discover actionable insights and fresh perspectives on navigating the evolving landscape of school nutrition.

Host: Danielle Duran Baron, MBA, CAE – VP of MarCom and Industry Relations Guests: Dawn Soto (LA Unified School District) Brian Wolverton (Director K12 Sales, Cool Tropics) Sponsor: Episode Sponsored by Cool Tropics Description: In this episode of the "School Food for Thought" podcast, our host, Danielle Duran Baron dives deep into the world of marketing school food programs with two incredible guests: Don Soto from LAUSD and Brian Wolverton from Cool Tropics. From great strategies to elevate your program, engaging students through taste tests and themed events to leveraging partnerships, this episode is packed with practical strategies and heartwarming stories highlighting the importance of creativity, community engagement, and advocacy in school meal programs. Whether you’re a school food professional, a parent, or just someone interested in making a difference, there’s something here for you.

In this episode, Jeanne Reilly, School Nutrition Director at Windham Raymond School District in Maine, and Bettina Applewhite, from Applewhite Nutrition, share their experiences in engaging students and keeping up with their evolving taste buds. Jeanne and Bettina emphasize the importance of getting to know students, listening to their needs, and introducing new menu items that incorporate global flavors. Their dedication to making school nutrition exciting and relevant is truly inspiring. Tune in for an informative and inspiring discussion on how to surprise and delight students with great food.

This episode of School Food for Thought features Diane Grodek, Executive Chef at Austin Independent School District, and Katie Cossette, School Nutrition Director from St. Vrain Valley Schools in Colorado. Diane and Katie discuss their commitment to providing healthy, nutritious meals by thinking outside the box. From minimizing plastic packaging and reducing food waste to using local ingredients, they share practical tips and creative solutions for improving school nutrition programs. Whether you work in a rural district or a bustling city, this conversation is packed with insights that can help enhance your approach to school meals.

This episode features Amy Faricy, Manager of Menu Services at Douglas County School District in Colorado, and Eric Span, Director of Nutrition Services for Sweetwater Union High School District in California. Amy and Eric are leading the charge in transforming school nutrition through innovative approaches such as school gardens, sustainability initiatives and engaging students in their meal programs. Eric, a new SNA board member and the 2024 Director of the Year Award recipient, along with Amy, share experiences and insights, providing valuable ideas for anyone looking to make a positive impact in school nutrition.

Join us for a lively discussion with Jill Riggs from Penn Harris Madison School Corporation in Indiana and Tory Gibson, a floating manager at Myrtle Beach School District in South Carolina. Jill and Tory bring a refreshing mix of innovation and enthusiasm to their roles, from introducing new menu items to creating engaging training experiences and fun cafeteria designs. This episode, recorded at ANC23, showcases their creativity and dedication, demonstrating that hard work can go hand-in-hand with having fun. Tune in to discover how Jill and Tory are making school nutrition both effective and enjoyable.

In this episode of School Food for Thought, we dive into the diverse and essential roles within the school nutrition field. Kristina Kraushaar, Program Innovator at Rialto Unified School District in California, and Bill Ward, System Support Specialist at Hernando County School District in Florida, join us to share their unique perspectives and experiences. Kristina and Bill discuss how they collaborate with their teams to support students, highlighting the complexity and importance of roles that extend beyond direct food service. Their insights are both enlightening and inspiring, offering a deeper understanding of the multifaceted nature of school nutrition.

In this podcast episode, Danielle Duran Baron, Cathy Schuchart, and Nicole Taylor discuss the critical role of advocacy in school nutrition programs. Cathy and Nicole share practical tips on finding one's voice and making an impact through advocacy, emphasizing that it extends beyond formal meetings to everyday interactions. They highlight the importance of SNA's support in addressing challenges and shaping legislative decisions. The conversation also covers the impact of COVID-19 on school meal programs and the potential for universal healthy school meals. The episode encourages members to utilize SNA resources and engage at all advocacy levels.

In this bonus episode of School Food for Thought, Patti Montague, the CEO of the School Nutrition Association (SNA), engages in a captivating conversation with Lori Adkins, the SNA 2022-2023 President, during the Annual National Conference held in Denver. Lori reflects on her leadership journey, the highlights of her career, and her whirlwind year as the president of the School Nutrition Association.   This episode is a must-listen for anyone interested in the field of school nutrition. Lori’s insights into the challenges and opportunities are both informative and inspiring. Her passion for improving the lives of students through healthy and nutritious meals is evident throughout the conversation.   So, tune in to this engaging discussion between two accomplished leaders. You won’t regret it!

Positive workplace culture starts at the top! Doug Massey of Klein Independent School District in Texas, and Alisa Roman of Lewiston (Maine) Public Schools, have a lot in common, despite their geographic distance. This includes their leadership style, love for the profession, and incredibly successful and diverse teams built on solid values and strong cultures.  

SNA Secretary/Treasurer Warren DeShields of Bridgeton City (N.J.) Public Schools and Brianne Pulver of Auburn (Mass.) Public Schools discuss diversity and inclusion in school cafeterias and different ways school food directors can engage with their communities. Warren and Brianne also share their experiences navigating the school nutrition profession and how they hope to bring more diversity to the profession they love. 

From local foods to sustainability to recruiting the next generation of school nutrition professionals, what's coming up next in the future for the school nutrition profession? SNA President Chris Derico, SNS, of Barbour County (W. Va.) Schools, and Stefanie Giannini, MA, SNS, of Marquardt School District 15, in Illinois, talk about their predictions, discuss the financial challenges of running a successful program, supply chain issues, and the increasing role technology has played in the industry.

Community partnerships are key for successful school nutrition programs. Chris Burkhardt, SNS, of Cincinnati (Ohio) Public Schools, and Naim Walcott of West Hampton (N.Y.) Unified School District, discuss the power of these partnerships and how to work with different stakeholders to advance school nutrition programs.

School cafeterias are full of students from all over the world. E. Nichole Taylor of Chichester School District in in Pennsylvania, and Lindsay Aguilar, RD, SNS, of Tucson (Ariz.) Unified School District, chat about their experiences bringing the world together in their cafeterias. Topics include serving diverse communities, supporting refugee families, asking parents to share their favorite recipes, and make some students feel at home while giving others a taste of the world.

Season One of the School Food for Thought podcast is your connection to the school nutrition community! Here you’ll find valuable insights, inspiration, and the latest industry updates to help you thrive in your role. Join us as we dive deep into the innovations and best practices in the the heart and soul of school nutrition!