SY20/21 was crazy. Changing USDA waivers, social distancing guidelines, safety protocols, distance and hybrid learning and eating. We know you’re exhausted and looking forward to
According to the Centers for Disease Control and Prevention (CDC), about 1 in 13 children have a food allergy. That’s about 8 percent of children
Do you have any idea what your foodservice program might entail in the fall? Many FSDs are playing through multiple scenarios, not knowing which will
Those of you running 4-day and 5-day programs, we want to let you in on a secret. Did you know you can find new entrees
A traditional Vietnamese noodle soup, Pho may seem a little adventurous for some but it’s really a dish comprised of everyday ingredients that students love.
Our Curry Gravy Meatball recipe has been a long-time favorite entree of both students and foodservice staff. It’s easy to prepare and pairs well with
Trendy Cuban Sandwiches aren’t limited to restaurant menus. Now you can add it to your NSLP school lunch menus! It’s included on week 28 of
Our Italian Chicken Pasta entree combines multiple USDA Foods and rich red sauce topped with mozzarella cheese. Our recipe specifies whole grain pasta. If your
Foodservice directors are stretched thin by their expanding responsibilities and others’ high expectations for their school nutrition programs. Facing declining participation and revenues, increasing costs
Fresher foods taste better. Less processed foods yield a higher nutritional value. Buying from nearby producers supports the local economy. Introducing youth to fresh, minimally processed
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