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.
The Centers for Disease Control and the Food and Drug Administration have issued a safety advisory about romaine lettuce following the outbreak of e.coli traced back to romaine heads and hearts and processed romaine originating in Yuma, Arizona.
The USDA's Community Eligibility Provision allows schools serving low-income neighborhoods / populations to offer school meals for free to all students without collecting applications verifying household income. Since the program was introduced in 2015, the number of eligible schools participating has continued to increase but there are still thousands of eligible schools still missing out.
Empower kitchen managers to monitor their food service budget and regularly report progress against the budget to their administrators.
USDA Foods, commonly referred to as "commodities," are one of the most effective ways to ensure the budget integrity of your school food service program. If you make the most of these government-subsidized foods, you can dramatically decrease the ingredient costs of your meals.
CKC Good Food is pleased to welcome Barbara Reinhold to the team as Executive Assistant.
We are pleased to announce that Registered and Licensed Dietitian Debbie Baker has joined our nutrition team to analyze all menu items and recipes for nutritional content. This includes making sure recipes follow the Healthy, Hunger-Free Kids Act nutritional guidelines.
Political maneuverings compromise the health and future of our country’s students by ignoring significant evidence.