Episodes
Reading the feed…
Reading the feed…
Shannon FitzGerald interviews Hannah Carroll, a Registered Dietitian Nutritionist who leads food services for a K–6 district of roughly 4,000 students in Santa Barbara County. Hannah describes a centralized production model — a full scratch-cooking central kitchen supplying nine sites through mobile serving lines — that has driven lunch participation to around 75% and breakfast participation above 50%, largely by adding Second Chance Breakfast. The conversation centers on three strengths of Hannah’s program: student-driven menu planning (including a 4th-grade student advisory council called SN
What does it really take to move a school meal program from freezer-to-oven to scratch-cooked? In this episode of iBites, host Shannon FitzGerald, PhD, RDN sits down with Jeanne Reilly, School Nutrition Director for RSU 14 in Windham and Raymond, Maine, for an honest, inspiring conversation about scratch cooking from the ground up. Jeanne shares how a community visioning grant sparked the idea of hiring a permanent district chef — a role that’s been transforming her program for 12 years — and how she built staff buy-in, sought culinary training, and navigated the very real challenges of making
In this episode of iBites, host Shannon FitzGerald sits down with Maria Patiño, a school nutrition manager with 17 years of experience at Manor ISD — a fast-growing district just outside Austin, Texas. Maria shares how she went from walking into the district office unannounced with a 9-month-old in tow to becoming the district’s go-to manager for catering and summer feeding operations.
Meet Rhiannon Mejia, a Child Nutrition Supervisor in Texas who oversees 10 schools including elementary, middle, and high schools with innovative bistro concepts. Rhiannon shares her inspiring journey from restaurant management to school nutrition, motivated by her own childhood experiences and desire to ensure every child has access to meals. She discusses her leadership approach grounded in empathy, open communication, and patience—lessons learned from an impactful mentor. Rhiannon also highlights her district’s successful Manager-in-Training (MIT) program that identifies and develops rising
Lisa Strine is a Child Nutrition Manager in Fort Worth, Texas, who brings retail training expertise and 18 years of school nutrition experience to her role—where she serves 780 meals daily and maintains an impressive student participation rate. As her district’s in-house trainer and compliance expert, Lisa prepares new managers for success through hands-on MIT (Manager in Training) camps while ensuring her own team stays audit-ready and confident. In this episode, Lisa shares her journey from retail management to school nutrition passion, reveals why production records are her “kitchen Bible,”
This podcast episode is about the real work of school nutrition leadership. In this episode, we explore how a kitchen manager builds strong teams, engages students, and creates menu programs that balance nutrition standards with student appeal. Practical strategies are shared for staff development and motivation, creative approaches to menu marketing and student engagement, and proven methods for increasing meal participation. From career inspiration to day-to-day leadership challenges, this conversation offers valuable insights.
In this episode, Crystal Beers shares her approach to leading her staff and making sure all her students are fed with a smile and warm greeting.
In this episode, Rosalynn Ordanez will share her best-kept secrets for keeping staff engaged and motivated. Rosalynn is a compassionate leader for her school nutrition team.
In the first episode of Season 2 of the iBites Podcast, Tina Hastings brings her transformative approach to school nutrition leadership. A passionate and humble trailblazer, Tina shares insights on career development, team building, and creating meaningful professional growth opportunities in school nutrition. Listeners will be inspired by her strategic vision and commitment to empowering nutrition professionals.
In this episode of The Mix-Up, Chef Patrick Garmong chats with Chef Chela Cooper, the Regional Culinary Implementation Specialist for the USDA's FNS MARO Region at the Culinary Institute of Child Nutrition. Chef Chela shares her journey from growing up in a food-focused family in Kansas City to her groundbreaking role in child nutrition. The discussion delves into her passion for culinary education, her unique position at the Institute, and her efforts to enhance school nutrition programs. Don't miss this inspiring conversation about the power of food to nourish and educate!
