Join Maureen and local food systems leader Dave Sokoll, Executive Director of the Forest City Food Collective, for an inspiring conversation on how local food can transform schools, families, and entire communities.

In this episode, we explore:

• The evolution of farm-to-school programs
• The real lives and challenges of small and mid-sized farmers
• How food banks bring dignity through fresh, local produce
• Why education is key to helping families use whole foods
• How school nutrition professionals can make a lasting impact

Dave shares stories from the field, insights on procurement, and a behind-the-scenes look at what it truly takes to build a food system that works for everyone.

Maureen Pisanick chats with Jan Diamond of the American Dairy Association Mideast about why dairy continues to be a cornerstone of school meals, especially with new sugar regulations on the horizon. From smoothie kits and lactose-free milk pilots to breakfast ice cream and creative vegetable add-ins, this episode delivers practical inspiration for fueling students and strengthening breakfast participation.

What you’ll learn:• Why dairy remains nutrient-dense and kid-approved• How smoothies reduce waste and increase access• Scalable dairy-forward recipes for tight budgets• Lactose-free solutions for diverse communities• Grants and equipment available to schools• Nutrition messaging that boosts community understanding

Perfect for school nutrition leaders seeking fresh ideas to energize menus and support wellness.

In this special NutriSmart SNAX Podcast episode recorded live at the OSBA Capital Conference, host Maureen Pisanick speaks with Phil Herman and Tom Speaks of The Impact Group to explore Appreciology, staff retention, and how the school cafeteria truly serves as the heart of culture.

👂 What you'll learn in this episode:

● What Appreciology is and how it improves team morale

● A simple 45-day gratitude challenge that rewires the brain

● Why appreciation is key to staff retention in schools

● The role of school nutrition teams as culture leaders

● Why we shouldn’t judge each other’s choices (yes, even Kit Kats 🍫)

🧡 “Hungry kids can’t learn. The kitchen can be the heartbeat of the school. When staff feel appreciated, they don’t just serve meals - they create moments and memories.”

📘 Mentioned in this episode

● Appreciology (Impact Group) - https://igpr.com

● Pisanick Partners Nutrition Cookbook - https://www.pisanickpartners.com/cookbook

From pizza nostalgia to tackling the dreaded out-of-stock blues, this episode dives deep into what it takes to keep school menus running smoothly.

Episode 12 of the NutriSmart SNAX Podcast features a lively conversation between our co-founder, Maureen Pisanick, RDN, LD, and Marisa Seitz, RDN, LD Education Specialist at Gordon Food Service (GFS)—and a former school food service director herself. Together, they explored how collaboration, communication, and creativity drive success in school nutrition programs.

💬 Topics include:✅ Gordon Food Service’s K-12 commitment✅ Beating inventory and ordering challenges✅ The power of communication with your distributor✅ How data and tech tools help forecast smarter✅ Favorite throwback lunches (Fiestada pizza anyone?)Whether you’re a foodservice director, manager, or school nutrition pro, this episode serves up practical tips-and a few laughs-on how collaboration fuels success.

From creative spark to compliant, student-approved meal!
In this episode of NutriSmart SNAX, host Maureen Pisanick sits down with Alana Hansen from Pisanick Partners to explore how new school recipes are imagined, tested, and served with success.

They discuss where inspiration comes from - industry trends, social media, and most importantly, student feedback - and how the team turns those ideas into real recipes that meet USDA guidelines while keeping kids excited about what’s on their trays.

You’ll hear insights on:
🥦 How schools find inspiration for new menu items
🍎 The process of standardizing and scaling recipes
🥣 Tools like Healthy Meal Planner Pro for compliance
🧑‍🍳 Student taste panels and recipe testing
🍕 Regional favorites that bring comfort and creativity to cafeterias

Whether you’re a school nutrition professional, a foodservice director, or just love seeing innovation in the lunchroom, this episode gives a behind-the-scenes look at how wholesome meals fuel healthy lives.

👉 Follow NutriSmart SNAX for more conversations with the people shaping the future of school nutrition!

When it comes to wholesome meals fueling healthy lives, local food plays a big role. In a recent conversation with Ali Guzik, Program Manager for the Cuyahoga County Board of Health and leader of Feed Our Future, we explored how her team connects schools, farmers, and communities to put fresh, local food on students’ trays.

💬 What You’ll Learn:

• Funding and sustainability amid uncertainty for school meal programs
• Myth-busting around local food pricing shows that local is not always more expensive
• Feed Our Future's professional development tools
• Compliance with new regulations, such as Buy American
• Farm-to-school efforts extend beyond food service
  

Join host Maureen Pisanick as she talks with Terry Thomsen from The Pizza Bagel Lady and Megan McDonald from DoughGos—two Ohio-based entrepreneurs bringing fresh, local, and student-approved foods to K-12 schools.From clean-label pizza bagels and cinnamon breakfast dough to locally sourced breakfast bars and pretzel bites, Terry and Megan share how they’re blending flavor, nutrition, and farm-to-school connections to inspire healthier eating habits.💬 What You’ll Learn: •How clean-label products can still be fun and flavorful •The power of sourcing from local farms •Creative ways to adapt products for multiple menu items •Why student taste tests can change everything •Wholesome meals fueling healthy lives.

Join host Maureen Pisanick as she sits down with school foodservice pros Pam Reitz and Phyllis Brannon to explore cost-smart, flavor-packed strategies for K-12 menus. From plant-based bolognese sauce and bold-flavored chicken to time-saving mashed potatoes and frozen pasta, this episode delivers practical ideas to boost participation, save labor, and stretch your commodity dollars.

💬 What You’ll Learn:

•Time-saving products that keep quality high

•How to use versatile proteins across multiple recipes

•Creative flavor-boosting ideas that students love

•Tips for maximizing USDA commodities in your menu plan

•Wholesome meals fueling healthy lives.