5-in-20 Podcast by Remarkable Academic Foods
Get ready for short stories and information-filled podcast episodes that dive into solutions for school food service! Our guests, who are subject matter experts, will take the spotlight and share valuable insights to enhance student food experiences and boost operational efficiency. Because everyone who contributes to school food service is a Remarkable Academic Food (RAF) Ambassador, and together, we make RAF Nation. Nations stick together. Join us on this journey of academic foodservice innovation and collaboration!
Episodes
Summary
In this episode of the 5 in 20 podcast, host Joshua Miller speaks with Dr. Deb Kennedy about the intersection of food, health, and education. Dr. Deb shares her personal journey with food as medicine, emphasizing the importance of culinary skills in improving health outcomes. They discuss the role of teaching kitchens in communities, the challenges of food equity, and how to make healthy eating accessible and enjoyable. The ...
Summary
In this episode of the 5 in 20 podcast, host Joshua Miller interviews Nicole Sherrin Kessler, the Founder of the non-profit organization Celiac College Guide. They explore the unique challenges that students with celiac disease encounter while navigating college life. Nicole shares her journey and discusses the mission of the Celiac College Guide, highlighting the importance of providing resources and support for gluten-free...
Summary
Engaging conversation with Michelle Markesteyn and Rick Sherman, experts in the Farm to School movement. Michelle is the Extension Farm to School and School Garden Specialist at Oregon State University and Rick is the Farm to School/School Garden Coordinator at Oregon Department of Education. They discuss the importance of local food sourcing, the challenges faced in implementing Farm to School initiatives, and the signif...
Summary
In this episode of the 5-in-20 podcast, I had an enlightening convo with Chef Alexandra Ceribelli, who is currently the operations manager at Harvest, a dining venue located within Rutgers Dining at the New Jersey Institute for Food, Nutrition, and Health (IFNH). And someone I would consider a trailblazer for sustainability.
We chatted about her concept of "Happy Kitchens" and the unique dining experience at Harvest. The fo...
Summary
In this episode of the Five in 20 podcast, we welcome Logan Mahoney, Vice President of Sales at Atomic Coffee Roasters. Together, we discuss what sets them apart from the rest.
This insightful discussion highlights the importance of building robust customer relationships and delivering invaluable training and support. It underscores Atomic Coffee Roasters' commitment to excel in the coffee industry.
Key Takeaways:
Ato...
Summary:
In this episode, host Joshua Miller engages with David Peck, the esteemed Director of Research and Education at Better Bee, to delve into the fascinating world of bees and honey. Their discussion underscores the crucial role bees play in honey production and their indispensable function as pollinators in our food supply. They explore educational opportunities to enlighten students about bees and honey, with a focus on the ...
Summary
In this episode, Joshua Miller chats with Eric Haviland and Abby Paciotti from FUZE, a full-service creative agency that specializes in marketing and branding for colleges and universities. They delve into the significance of storytelling, branding, and marketing within the food service sector on campuses. Emphasizing the essence of authenticity and community-building in fostering brand loyalty, they also shed light on the ...
Summary
In this episode of the Five in 20 podcast, Joshua Miller chats with Davin Wickstrom, the Director of Industry Relations at VIVREAU Advanced Water Systems in North America. They delve into VIVREAU's goal of curbing single-use plastics in oceans and waterways. The conversation extends to the Society of Hospitality and Food Service Management (SHFM) and its affiliated foundation, focusing on education, networking, and ment...
Summary
Amy Lewis, Director of Marketing and Business Development at Kitchens To Go, delves into the company's offerings for temporary and permanent food service operations. From kitchen solutions to career journeys, project support, equipment choices, electrification, and inspirational success stories, the discussion spans a variety of key areas. For more information, visit www.kitchenstogo.com.
Takeaways
Kitchens To Go...
Summary
In this episode of the 5 in 20 podcast, host Joshua Miller interviews Betsy Craig, CEO of Menutrinfo, about the importance of food allergy safety in schools and other food service establishments. They discuss the need for menu labeling and certification, the prevalence of food allergies, misconceptions about food allergies, the importance of training and policies, and the concept of entity law. They also touch on the challe...
Summary
In this episode, Joshua Miller and Rachel Miller chat with Ben Williams, the executive director of the Connect Center for Youth, about the upcoming event called Tacos for Life. Tacos for Life is a community-wide event aiming to raise funds for the Connect Center's programs, including food insecurity services, youth services, and “STEAM”-based youth programming. The event boasts a taco competition among local restaurants...
Summary
In this episode of the Five and 20 podcast, host Joshua Miller chats with Grant Eldred from Restaurant Technologies about the perks of utilizing external resources for oil management in food service operations. Traditional manual handling of fryer oil can result in injuries and accidents, but Restaurant Technologies offers a system that eliminates these risks. The system features tanks for fresh and used cooking oil, along ...
Our 15th episode produces a high yield with an exciting talk with Fork Farms
SUMMARY
Sue Malesa shares insights on Fork Farms' mission and innovative technology. The Flex Farm, proudly made in Wisconsin, offers a sustainable growing system ideal for diverse environments like schools, restaurants, and healthcare facilities. It's adaptable, scalable, and user-friendly, needing minimal upkeep. The company offers a K-12 science...
Summary
In this episode of the Five and Twenty podcast, host Joshua Miller chats with Tia Glave, co-founder of Catalyst LLC, diving into the world of food safety culture. They touch on the significance of soft skills and leadership in shaping a robust food safety culture, along with the importance of aligning organizational values with individual values. Tia underscores the pivotal role of middle managers in translating the senior ...
In this episode, Josh interviews Harry Catalano, the Regional Manager of Education Partnerships at Amtab. They discuss the importance of upgrading furniture and signage in dining spaces, the balance between functionality and aesthetics in design, recent trends and innovations in cafeteria furniture and signage, and the unique features and options offered by Amtab. They also discuss Amtab's industry-best warranty, innovative des...
In this episode, Chef Robert Simmelink, Director of Culinary Services of Ignite Foodservice Solutions, discusses the importance of right school food service equipment and the benefits of test kitchens. He emphasizes choosing automation wisely and considering the hidden costs of only focusing on the price tag, especially with the availability of grants and rebates. Chef Robert shares a success story of implementing a cook-chill kitc...
Summary
In this episode, I chat with customer experience guru Barbara Khozam. She underlines how top leadership sets the tone for exceptional guest (student) experiences within a school. We talked about the importance of clear customer service processes and the positive outcomes of acknowledging and rewarding team members. Barbara offers insights on handling emotions in high-pressure scenarios and highlights why guest feedback can ...
In this episode, Joshua chats with Scott Reitano, Principal of Reitano Design Group, discussing school food service design. Scott shares design basics, stressing how crucial it is to involve a food service design team early on, finding the right balance between front and back of the house design, and the tech influence. He also perfectly underscores why the foodservice space is essential to supporting the mission of education and s...
Summary
Part 2 of 3 of our Grow Series is all about growing school food! In this episode, farmer Greg discusses the process of growing fruit trees, focusing on his experiences in Phoenix, Arizona, and Asheville, North Carolina. He emphasizes the importance of selecting the right varieties for each region and the need for ongoing care that’s a lot simpler than most would assume. Greg also points out the genetic diversity of fruit tr...
Summary
In this episode, Joshua Miller chats with Justin Oas, M.Ed., who serves as the Food Service Director & a Culinary Teacher at Chimacum School District in Washington. Justin discusses his journey into school nutrition. And while he has successfully written grants for other sectors, it's proven advantageous for Chimacum's program. Justin covers the school's food truck initiative, menu development, recipe creati...
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