An interview with Misti Figueroa, Food Service Director
When Misti Figueroa made the career switch from restaurant chef to Food Service Director for Cardinal Ritter High School in Indiana, she discovered the lunch menu was, well, “simplistic” at best.
After years of being a professional chef, she felt there were not nearly as…
An interview with Nancy Weiss, Food Service Director
Shortly after finishing her degrees in English and Economics at UCSB, Nancy Weiss had a sudden realization—food was her true passion. So, in 1985, she threw open the doors of her very own restaurant: SOHO Restaurant and Music Club (an establishment still open…
Number of kids served at KSD: 1013
Percentage who qualify for free and reduced-priced meals: 35%
Annual number of local farms partners: 4 farms
Kids’ favorite local produce: beans, tomatoes, cucumbers, and leafy greens
A year has passed since Kittery School District in Maine received three brand new salad bars from Let’s Move Salad…
An interview with school food service expert Tim Cipriano
Chef Tim Cipriano started his career in the kitchen as a child, but who wouldn’t with a great grandmother nicknamed “Nana Noodles”? Tim spent many years working in restaurants before starting a family. It was at that pivotal point in his life that…
A New Study Shows Effects of Let’s Move Salad Bars to Schools
More than 1.7 million school-age children in the United States have better access to fresh fruits and vegetables thanks to new salad bars donated to schools through Let’s Move Salad Bars to Schools. Recently, the program partnership released results…
School nurse and food services director of Iowa’s United Community Schools, Lori Good, is a firm believer in salad bars in schools. Her approach to gaining acceptance from the students focuses on nutrition as well as many other aspects of health and wellness.
United Community Schools recently adopted a Mileage Club…
Watch this video to learn about how school salad bars nationwide are earning top marks:
https://www.youtube.com/watch?v=lKZPYOSLL4U&feature=youtu.be
When Culinary and Nutrition Service Director Bertrand Weber joined Minneapolis Public Schools (MPS) two and a half years ago, implementing a salad bar program was a top priority. The food service model within the district was 100% pre-packed, centrally prepared, and delivered in trays—vegetables included. (Picture soggy green beans and…
An Interview with Rodney Taylor, Food Services Director
Rodney Taylor knows a few things about feeding children healthy and delicious food. He and his staff serve over 35,000 students a day in the 47 schools that make up Riverside Unified School District (RUSD) in California. Of those students, 68% qualify for…
An Interview with Michelle Denk, Food Services Director
Schools are doing local food right all across the country. For Mount Horeb Area School District in Wisconsin, it’s not a new idea. Food Services Director Michelle Denk says they’ve had a Harvest of the Month program for ten years. Now armed with…
