September 5, 2012—Few of us truly anticipate that a natural disaster will happen “here” to “us.” We watch the news reports, send up a prayer, make a donation, volunteer our time and count our blessings to be spared completely or that it wasn’t worse. The September issue of School Nutrition, SNA’s award-winning flagship publication, offers inspiration and valuable lessons learned from some school nutrition operators who rose to challenges Mother Nature presented. Also included are an overview of SNA’s Annual National Conference held in Denver in July and a look at some ideas for collaborations between school nutrition operations and a district’s culinary arts training program.
The North American Blizzard of 2009. The 2011 Souris River Flood. The 2011 Virginia Earthquake. These are just some of the recent natural disasters that impacted communities and school nutrition professionals across the country. In “Storm Warning,” operators who experienced these and other disasters provide advice and reflections that demonstrate just how well school nutrition professionals rise and shine. Bonus Web Content: Don’t miss more web-only accounts and additional advice about dealing with disasters, including guidance for talking to children in times of trauma.
Do you remember last year’s “Class Acts” episode of the Food Network reality competition “Chopped”? That airing was so successful that an all-new group of school chefs will appear on the program on Tuesday, September 25, 2012. “Chop, Cheer and Celebrate!” has all the details, as well as an entry form for the “Chopped” Scavenger Hunt that will feature exciting Food Network prizes.
Were you one of the 7,000 attendees who explored the latest in school nutrition at ANC in Denver in July? Whether you were there and want to relive the memories or want to catch up on what you missed, “Summit of Success!” offers a round-up of the highlights.
“The Art of a Culinary Collaboration” takes you beyond the (cook)book for an examination of how a school nutrition operation can enhance the educational opportunities of a district’s culinary arts training program—and vice versa. Bonus Web Content: In school districts that don’t offer formal vocational training in culinary arts, cooking can still be a valuable tool that provides students with benefits in all areas of their lives. Learn about an Arizona district’s middle school “culinary institute.”
School Nutrition –September 2012
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