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Nourishing Cultures

March 19, 2024

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.

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Summer Training Sets Stage for Successful SY2019-20

May 1, 2019

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.

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How do USDA guidelines apply to field trip/bag lunches?

March 19, 2019

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

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Meal Procedures for PreK Students

February 13, 2019

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.

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USDA issues final rule on guideline flexibilities

January 31, 2019

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.

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Annual training prepped schools for 2018-2019

June 26, 2018

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.

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Close Joins Peers in Recipe-Creation Collaboration

June 1, 2018

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.

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Submit Your RFP

Interested in having CKC Good Food submit a bid/proposal for your food service program? Submit your request now.

“Menu planning, reporting, food safety issues, record keeping – it was really the equivalent of a full-time position. I’d say we save a minimum of 40 hours a week using CKC.”
Crystal Vang : Prairie Seeds Academy