Blog

What does it look like to nourish cultures, as reflected in our tagline, "Nourishing bodies, minds and cultures"? It means honoring the ethnic diversity of those we serve by offering meals they know and love - when we can execute them effectively, according to the nutritional guidelines to which we must adhere.

CKC Good Food hosts both a one-day training session and a ServSafe certification class for school food service personnel, preparing them for a successful school meal program next fall.

General Manager Laurie Yohn, SNS explains the USDA nutritional guidelines relative to field trip/bag lunches provided by NSLP food service programs.

Food service procedures can be a little confusing when mixing age populations. The USDA provides guidance when preK students co-mingle with older students during school meals.

The USDA issued a final rule on flexibilities granted to the nutritional guidelines governing child nutrition programs, including the National School Lunch Program. Basically, the provisions granted on a temporary basis in 2017 have now become permanent.

CKC Good Food hosted two sessions of annual training to help food service staff from client schools and child care centers prepare for the 2018-2019 school year.

CKC Good Food CEO, Founder and Executive Chef Nancy Close was honored to collaborate with two school nutrition professionals from Twin Cities school districts, and chefs from Land O'Lakes and General Mills on the development of tasty new USDA-compliant, scratch-made recipes.