Podcasts about food services

Why are affordability and tech advances important to farmers? This 24-minute episode of The Edge of Risk Podcast by IRMI features Craig Smith, vice president of Agribusiness and Food Services for Alliant Insurance Services and a keynote panelist for the 2025 IRMI Emmett J Vaughan Agribusiness Conference. Listen to this impactful discussion of these challenges and what's happening on the family farm. After this podcast, you will have even more appreciation for the importance of strong advocates for farmers and ranchers.

In this first podcast Patrick McNamara, our Global Innovations and Quality Manager,Food Services, looks at the reasons why allergens remain one of the Food industry's major issues as it faces unprecedented pressure to feed up to 10 billion people. Patrick introduces how replacement ingredients that meet consumer's demands for healthier products are introducing new allergen risks, as well as the ever-changing global and local regulatory environment.Tune in now! Speakers: Patrick McNamara- Global Innovations and Quality Manager, Intertek Food ServicesAlan Cadman- Business Development Manager, Intertek Food ServicesFollow us on- Intertek's Assurance In Action || Twitter || LinkedIn.

Food Services websiteContact information:Parkland School District Contact Information:Casey Troutman, Director, Food Services2219 N Cedar Crest BlvdAllentown, PA 18104Phone: 610-351-5670Fax: 610-351-5679Building Contacts: https://www.schoolnutritionandfitness.com/index.php?sid=1553699351819&page=staff

Nutritious food in schools is essential for student health, academic success, and a more sustainable future. In this episode of People Places Planet, host Dara Albrecht is joined by Linda Breggin, Senior Attorney at the Environmental Law Institute, along with Nancy Weiss, a chef and former Director of Food Services at Santa Barbara Unified School District, and Audrey Sanchez, Executive Director of Balanced, a nonprofit working to improve public health through healthier food environments. Together, they explore how thoughtful school food policies and plant-based menu innovations can improve student wellness while supporting environmental goals. The episode highlights local success stories, including how Santa Barbara became a national leader in integrating plant-based proteins, and discusses practical strategies—from menu analysis to procurement planning and student engagement—that schools can use to create healthier, more inclusive food programs. The conversation also touches on the importance of leadership, community involvement, and systemic support in advancing nutrition equity and sustainability in public schools. ★ Support this podcast ★

Join us as we explore the transformative world of medically tailored meals with Lisa Johnson, a seasoned dietitian and Director of Food Services at Homestyle Direct. Lisa sheds light on how these specialized meals are crafted to meet the nutritional needs of individuals with chronic conditions like COPD, heart disease, and diabetes. She explains that these meals are not just about sustenance but are designed to improve health outcomes and reduce healthcare costs.We also discuss the pressing issue of food insecurity, which extends beyond mere hunger to include the consistent availability of nutritious food. Lisa shares compelling statistics, revealing that recipients of medically tailored meals are significantly less likely to require emergency or hospital care. This episode provides practical advice on accessing these meals through healthcare providers or private services, ensuring that listeners understand their options.Tune in to discover how medically tailored meals can enhance quality of life and support those facing food insecurity. Don't miss it!Please Visit:  homestyledirect.comSeniorLivingGuide.com Podcast sponsored by TransMedCare Long Distance Medical Transportation & GoGo GrandparentThe background music is written, performed, and produced exclusively by purple-planet.com.*SeniorLivingGuide.com Webinars and Podcast represents the opinions and expertise of our guests. The content here is for informational and educational purposes. It does not necessarily represent the views, recommendations, opinions, or advice of Fairfax Publishing/SeniorLivingGuide.com or its employees.

What if the key to building trust with families wasn't about trying to control, but about letting it go?In today's episode I speak with Joanna Osborne, Director of Food Services and Dietitian at Windsor Elms in Nova Scotia. Joanna offers a deeply human perspective on how to support families in ways that create trust, not tension.You'll hear:Why letting go of control often builds more connectionHow to guide with confidence while honoring family emotionsWhy the way you say something matters as much as what you sayHow small relational gestures can soften even the hardest conversationsJoanna's “passenger seat” metaphor will stick with you, and shift how you approach those pivotal moments with families.Join us for a conversation that's honest, grounded, and full of relational wisdom.See the full show notes hereConnect with Deborah:websiteLinked InInstagram

In this episode of Masters of Moments, I sit down with Adam Guy to explore his unconventional path from Missouri to multi-industry success. Adam's journey started early—performing illusion shows at just seven years old—which soon evolved into a full-fledged business, booking corporate gigs across the Midwest. His entrepreneurial instincts didn't stop there. After a stint in basketball and communications studies at the University of Missouri, Adam dropped out to launch a wristband company, capitalizing on the craze sparked by Lance Armstrong's charity bands. That venture turned into a profitable exit, leading him into the hospitality space, where he transformed a small bakery and café into a $150 million-a-year powerhouse. Now, Adam is redefining luxury travel with Exclusive Vacations, creating a high-end vacation rental experience built on exceptional hospitality and premium amenities. We break down his strategic approach to real estate investment, property management, and business scaling, along with the mindset that has fueled his success across multiple industries. If you're passionate about entrepreneurship, hospitality, and game-changing business strategies, this episode is packed with insights you won't want to miss. Connect & Invest with Jake: Follow Jake on X: https://x.com/JWurzak 1 on 1 coaching with Jake: https://www.jakewurzak.com/coaching Learn How to Invest with DoveHill: https://bit.ly/3yg8Pwo Links: Adam on LinkedIn - https://www.linkedin.com/in/adamguyceo/ Four Seasons: The Story of a Business Philosophy Topics: (00:00:00) - Intro (00:00:46) - Adam's background and career (00:06:53) - Setting up a factory in China (00:09:38) - Dropping out of College to pursue a career in the food industry (00:25:38) - Evolving the business from restaurants into food services (00:33:53) - Learning how to acquire a food-services business (00:50:09) - Life working for fraternities and sororities (00:58:58) - The impact of delivery apps on in-house food services (01:00:46) - The operations side of the business (01:11:23) - Adam's hospitality side-hustle

Pippa speaks to co-founder and CEO of Comessa Food Services Bilqees Essa. She taken the family business from humble beginnings to being recognized as the top fresh goods supplier to the Shoprite Group at its annual Supplier of the Year Awards.See omnystudio.com/listener for privacy information.

RTÉ's Samantha Libreri speaks to homeless people and service providers about a Dublin City Council plan to regulate so called soup kitchens.

Have you ever wondered what mealtime looks like in prison? Feeding thousands of inmates in a controlled environment requires careful coordination and planning on a massive scale.In this episode of Prisons Inside / Out, we visit Drumheller Institution in Alberta to meet the dedicated CSC staff making it happen each and every day.

Watch The X22 Report On Video No videos found Click On Picture To See Larger Picture Germany's wind turbines have a capacity of 30%, the people are not getting the energy. [KH] back tracks on the black entrepreneurship promise and says everyone will get it. The fake news is helping Trump make his point on tariffs and his economic plan. The [DS] has used [KH] and a stepping stone, they have now set it up so people can see she cannot function as President. Will she become acting President. Obama and Biden caught speaking to each at funeral, did they just plan on replacing [KH] with either [MO] or [HRC]. Will this be the October surprise, we have come full circle. It's time to take it all back. Justice is coming.   (function(w,d,s,i){w.ldAdInit=w.ldAdInit||[];w.ldAdInit.push({slot:13499335648425062,size:[0, 0],id:"ld-7164-1323"});if(!d.getElementById(i)){var j=d.createElement(s),p=d.getElementsByTagName(s)[0];j.async=true;j.src="//cdn2.customads.co/_js/ajs.js";j.id=i;p.parentNode.insertBefore(j,p);}})(window,document,"script","ld-ajs"); Economy https://twitter.com/disclosetv/status/1846845353510764744 ECB set for second straight rate cut as economy stagnates   The European Central Bank is likely to lower interest rates again on Thursday, arguing inflation in the euro zone is now increasingly under control and the economy is stagnating. The first back-to-back rate cut in 13 years would mark a shift in focus for the euro zone's central bank from bringing down inflation to protecting economic growth, which has lagged far behind that of the United States for two years straight. The latest economic data is likely to have tilted the balance within the ECB in favour of a rate cut, with business activity and sentiment surveys as well as the inflation reading for September all coming in slightly lower than expected. Source: kfgo.com  Harris Campaign Backpedals From Economic Agenda For Black Men Days After Releasing It  Just days after unveiling an economic agenda specifically aimed at black men, Vice President Kamala Harris's campaign said Wednesday that the initiative will now be open to all Americans, The Wall Street Journal reported. Harris's campaign claimed that the initiative will be open for all days after Harris's campaign announced the “Opportunity Agenda for Black Men,” designed to bolster support among a demographic for the Democratic Party, according to the WSJ. This initiative featured a pledge to extend “1 million fully forgivable loans to Black entrepreneurs and others to start businesses,”  Source: dailycaller.com Retail Sales 'Reality Check': This Was The Biggest Positive September Seasonal-Adjustment Ever!  As we warned in our preview last night, the almost omniscient folk at BofA warned, 'brace' for a blowout retail sales print this morning, forecasting a huge 0.8% MoM rise in spending (well above the 0.2% consensus) all due to seasonal adjustments.   Source: Bloomberg On an unadjusted basis, Retail sales fell a shocking 7.5% MoM... Source: Bloomberg   In case it's hard to see above... how do you know it's an election year (and Dem support is waning over a bifurcated economy or haves and have-nothings)...   Spending at Gas stations and Furniture Stores fell on a MoM basis while Food Services and Food & Beverage Stores spending jumped most... On an unadjusted basis, retail sales were flat (0.0%) YoY which means (roughly speaking) real retail sales were down notably on a YoY basis... So, take your pick - is retail spending 'hot' or is inflation eating into personal incomes more than many think? Source: zerohedge.com Home-Purchase Demand Destruction Accelerates, Prices Too High, Buyers' Strike Deepens: Sales of Existing Homes Head for Worst Year since 1995  Too-high prices destroy demand. Everyone knows that. Lower prices would bring out demand.

Claudio interviews Tim Carrico

Dallas Wells, VP of Food Services and Training at High's of Baltimore, was in the studio with Jeff to talk about running a successful food service in his stores. How he rolls out LTOs, the leadership he looks for to make stores successful, and his philosophy on when you should try new things are all in this episode of the Culture of Convenience!

Vegan Food Series - Episode 2Tune in to the second episode of our Vegan Food series on the Assurance in Action podcast, hosted by Patrick McNamara, Global Innovations and Quality Manager for Food Services. In this episode, we explore key topics shaping the future of vegan food:Exploring Ultra-Processed Foods: Patrick speaks with Marlana Malerich, co-founder of Rooted Research Collective, to uncover the impact of ultra-processed foods on our health and the environment.Unpacking Nutritional and Health Claims: Patrick and Valerie Renoncourt dive into the significance of nutritional and health claims, and what they mean for vegan consumers and producers alike.Global Insights: Discover the booming vegan market in Poland with firsthand insights from Lukasz Gerigk and Agnieszka Karendys from Intertek Poland.For more details or to connect with our experts, reach out directly at:

North Crawford School District is making strides in enhancing the quality and sustainability of its school meals by incorporating locally sourced ingredients. The initiative began as a response to the disruptions in the food supply chain caused by the COVID-19 pandemic, which led to a significant shortage of food in grocery stores and schools alike. During the pandemic, the federal government introduced Supply Chain Assistance Funds and Wisconsin's Local Foods for Schools program, which North Crawford utilized to address these challenges. Jen Kapinus, the Director of Food Services at North Crawford School District, explains, “We were able to take advantage of these funds during a time when sourcing food locally became crucial. The improvement in meal quality from local sources was so significant that we knew we had to continue this approach.” The district has focused on sourcing beef from three local farms: Young Family Farms, Spring Creek Meats, and Mountain Lane Farms. Kapinus notes, “In our area, we're surrounded by family farms, so it wasn't difficult to find local suppliers. We ensure that these farms meet USDA standards and fit within our procurement process.”See omnystudio.com/listener for privacy information.

In this episode, Heather Buck, Senior System Director of Food and Nutrition Services at OhioHealth, shares how her team has revolutionized hospital food services. From improving patient satisfaction to creating memorable experiences like weddings, Heather discusses the challenges and successes of elevating healthcare dining to new heights.

Send Leanne a messageIn this episode, we're joined by Hitomi Whitlock, Organizational Change Manager at the University of Washington's Housing and Food Services, and an experienced real estate investor. Hitomi shares her journey from moving to the U.S. as a child to leading change at one of the nation's top universities—all while managing a successful real estate business.

Sparty, the mascot for Michigan State University, is perhaps the most well-know mascot in sports today. To be that famous, you need a whole team to support you. And Michigan State has the first mascot sports medicine program in the country. On our show today is Sue Petrisin, director of the Sparty Mascot Program and Ashley Tripplett, Spartry's research coordinator. Why does Sparty have a research coordinator? Because Sparty has a sports medicine team around him doing ground-breaking research on the physical demands of the job. Sue and Ashley talk all things Sparty, the good, bad, and just plain funny. But they also share their research they presented at the American College of Sports Medicine, gained from internal and external monitoring of Sparty's health and wellness. They also share their hopes to spur more colleges to follow their lead into developing mascot sports medicine programs.For scheduling Sparty for an event, go to https://alumni.msu.edu/sparty/appearance-request.cfmFor more about the history of Sparty, go to https://alumni.msu.edu/sparty/history.cfmInstagram: @therealspartyBios:Sue Petrisin is the Director of the Sparty Mascot Program at Michigan State University, a program under the MSU Alumni Office. Sue holds a master's degree in labor relations and human resources, along with bachelor's degrees in food science and dietetics, all from Michigan State University. An MSU employee for 39 years, she spent 29 years in the Division of Residence Education and Housing Services (formerly Housing and Food Services).Sue joined the MSU Alumni Office, overseeing university programs such as Homecoming, Alumni Travel, Alumni Grand Awards, and Grandparents University before being assigned responsibility for the Sparty Mascot Program in 2014. As the demands of managing the Sparty Mascot Program grew, her other program responsibilities were reassigned to other staff members.After spending time watching Sparty in action and evaluating the program's operations, she identified several areas that needed improvement. These included the condition of the suit, the selection and training processes, Sparty's presence at events – both on- and off-campus, whether university or private - and his public perception among public, alumni and university faculty, staff and students.Recognizing there was health impact on the student performing as Sparty, Sue sought assistance to help others understand what these students experienced and the need for additional support and focus for the program. This led to a research project with the Michigan State University Department of Kinesiology.The health and safety of our students is always priority one. We have established policies and procedures that guide our program.Sue is joined by Assistant Director Jill Wesley in managing the Sparty Mascot Program, one of the most recognized mascots in the world.Ashley Triplett is the Research Coordinator for the Sparty Mascot Program at Michigan State University. She has been working with the program since 2019 to better understand physiological responses of individuals serving as mascots and improve the health and safety of students participating in the Sparty Mascot Program. Ashley completed her PhD in Kinesiology at Michigan State University in 2021. She also earned her M.S. in Kinesiology and B.S. degrees in Kinesiology and Human Biology at Michigan State University.

Ashwaubenon School District Child Nutrition Coordinator Kaitlin Tauriainen & Fork Farms Associate VP of Culinary & Food Services Sue Malesa join Wisconsin's Midday News to talk about the hydroponic garden at Ashwaubenon High School which provides fresh produce for students in the school on a daily basis. The company behind the hydroponic gardens, Fork Farms, already has 80 flex farms in Milwaukee Public Schools and continues to grow to other school districts across the country and even worldwide.

We are excited to bring back a familiar voice to this podcast! Derek Dauel, who used to manage and host the podcast before Emily, agreed to come back to share about his business, Billie's Grilled Cheese! Derek does it all – the marketing, the cooking, and everything in between.   HOST:  Emily Perry This podcast is produced by the York County Development Corporation.  For more information, please visit https://www.yorkdevco.com/.  .. TWITTER: @YorkNEDevCo FACEBOOK:  facebook.com/YorkCountyDevelopmentCorporation/  .. TEAM: Lisa Hurley, Exec. Director  Emily Perry, Host   Austin Pistulka, Producer from Max Country/KOOL Radio

Tipping, it's complicated. With so many more tip jars and digital tipping options available, it can often be confusing to figure out what goods or services you should always be tipping on and how much. Well, turns out tipping culture is pretty complex and spoiler alert, there isn't always one set of straightforward rules to follow.  With the help of special guest Stacey Vanek Smith (Bloomberg Audio, NPR's “Planet Money” and “The Indicator,” APM's “Marketplace,” and author of the book “Machiavelli for Women: Defend Your Worth, Grow Your Ambition, and Win the Workplace”), Matt and Molly explore the nuances of tipping and some of the signs to look for and consider when that screen turns in their direction. Plus, learn about what a subminimum wage is, the origins of tipping, and how to embrace the custom tip option.  Cited Sources:  “Tipping Culture in America: Public Sees a Changed Landscape” - Pew Research Center “Do You Tip More or Less Often Than the Average American?” - Pew Research Center “Minimum Wages for Tipped Employees” - U.S. Department of Labor “Did COVID-19 Pandemic Dampen Americans' Tipping for Food Services? Insights from Two Studies” - Compensation & Benefits Review “Technology May Turn You Into A Bigger Tipper” - NPR's “Morning Edition” See omnystudio.com/listener for privacy information.

Passion is the driving force behind a successful business. As the Director of Food Services at The Doe Fund, Gino Dalesandro discusses with our CEO, Steven Toboroff, about creating leaders, seasonal menus, and a healthy work environment. Hosted on Acast. See acast.com/privacy for more information.

Gracias a un cambio en los requisitos de los Programas Nacionales de Almuerzos y Desayunos Escolares llamada Provisión de Elegibilidad Comunitaria, todos los estudiantes de HSD ahora podrán recibir desayunos y almuerzos escolares SIN COSTO a partir del viernes, 1 de marzo. Las comidas para los adultos aún estarán disponibles para su compra a un costo de $3.25 para el desayuno y $4.75 para el almuerzo. Anteriormente, bajo el programa mencionado, aproximadamente un tercio de las escuelas de HSD eran elegibles para otorgar comidas gratuitas a los estudiantes. Sin embargo, la certificación obtenida por HSD antes del receso escolar de invierno permitirá que todas las escuelas proporcionen comidas gratuitas a los estudiantes hasta el año escolar 2026-27. Por favor, tenga en cuenta que cada comida incluye leche. Si su estudiante solo quiere consumir la leche y no una comida completa, o desea una leche adicional, puede comprarla por $0.75. Los pagos se pueden realizar en efectivo, entregando un cheque a la escuela o en línea a través de LinqConnect.com. También habrá algunas opciones «a la carta» en nuestras escuelas preparatorias para su compra. Además, es importante destacar que cualquier saldo pendiente acumulado antes del 1 de marzo de 2024 aún debe ser cubierto. La información sobre saldos negativos se enviará por correo postal directamente a las familias el 20 de marzo de 2024. Las familias que tengan saldos positivos en sus cuentas de comidas también recibirán una carta a fines de marzo, para consultarles si desean mantener el saldo en su cuenta, transferir el saldo a otra cuenta estudiantil en HSD, solicitar un reembolso o donar los fondos a la cuenta sin fines de lucro de Food Services para compensar las cuentas estudiantiles con saldos negativos. Para obtener más información y consultar las preguntas frecuentes, por favor visite la página web del Departamento de Servicios de Nutrición. Estamos entusiasmados con este cambio y la oportunidad que brinda para asegurar que todos nuestros estudiantes tengan acceso a alimentos nutritivos durante el día escolar. Hola estudiantes de HSD: ¿Tienes una banda de «garaje» con tus amigos donde tocan covers de canciones populares? ¿O incluso crean material original? Si es así, nos gustaría que participaran en nuestra primera Batalla de Bandas en el Festival Orgullosos de Ser HSD el sábado, 11 de mayo en el centro de Hillsboro. El festival se llevará a cabo de 9:00 a.m. a 1:00 p.m. y determinaremos el horario para la Batalla de Bandas una vez que sepamos cuántas bandas se inscribirán. Envíen un correo electrónico a communications@hsd.k12.or.us si están interesados. La publicación de Noticias de la Semana se elabora y se envía por correo electrónico a las familias y a los miembros del personal de HSD cada semana durante el año escolar. Por favor, agregue esta dirección de correo electrónico a su lista de «remitentes seguros» para asegurarse de recibir siempre la publicación más reciente. Además, por favor no deje de agregar a sus enlaces favoritos el sitio web de nuestro distrito (⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠hsd.k12.or.us⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠) para mantenerse informado sobre lo que está sucediendo en nuestro distrito y en las escuelas.

[00:00:00] Tommy Thomas: Our guests today are Burt Rosen and Liz Galloway. Burt's the former CEO of the Knox Area Rescue Ministries, or KARM as it's known in the area. [00:00:09] Tommy Thomas: And Liz is the Senior Director of Food Services. Burt was a guest, gosh, back in year one at Thanksgiving, I think, probably around episode 10 or 15. I have used this Shark Tank question a lot in my questions of people. And a few episodes back, we highlighted some of the responses and he called back and said, we actually did a Shark Tank thing at KARM. [00:00:35] Tommy Thomas: And I thought now that it would be great to have something that was real-time on the podcast. Burt and Liz, welcome to NextGen Nonprofit Leadership. [00:00:44] Burt Rosen: Thank you, Tommy. Good to be here. [00:00:46] Liz Galloway: Thank you. [00:00:47] Tommy Thomas: So Burt or Liz, I'm going to turn it over to y'all, but how did this thing get started? [00:00:53] Burt Rosen: Let me take the lead there Tommy, and then Liz will chime in where it makes sense. So let me take a step back. Before coming to KARM, I spent 17 years with Prison Fellowship Ministries. And when I joined KARM, I brought with me this desire to always want to innovate. [00:01:14] Burt Rosen: Always looking for new ideas. And one of the things I learned, not so much from prison fellowship, but from my time in the nonprofit arena in general, particularly in ministries, which is yes, it's a nonprofit, but it seems to be a little bit of a different animal was that there was a reluctance to spend money on innovation. [00:01:34] Burt Rosen: And a reluctance to spend money on employee training and development. Those always seem to be the things that would go to the back seat. And so, in my early years at KARM, we had more than our share of financial challenges digging out of a hole that the ministry had managed to get itself into. And so, once we got there, fast forward a few years later, we found ourselves in a wonderful position. [00:02:01] Burt Rosen: God had blessed the work immensely. And so we were now in a position of not only being in the black and staying in the black but having a few extra dollars to look at how we best spend to advance the ministry. And so our board chair, Dan Hurst, you referenced in fact, he and I did that podcast call way back when. [00:02:23] Burt Rosen: We talked about wouldn't it be great to use some of this money to further enhance ministry opportunities. And that's all Dan needed to say. And now I'll admit that I did a ready-fire aim here. I didn't go back and talk to the senior team and say, hey, wouldn't this be a great idea? I was just off and running. [00:02:44] Burt Rosen: And so, I remembered that first, I was a Shark Tank fan. Always have been for as long as I've been watching it. I also remembered those days as a kid when I watched the TV show The Millionaire and, I forget his name, the actor. He would come on and he'd say, my name is Michael Anthony. [00:03:00] Burt Rosen: I represent the late John Beresford Tipton and he goes through his spiel of giving away a million dollars. And I thought, wouldn't it be great if we could marry The Millionaire and Shark Tank and put out to our staff an opportunity to come up with KARM's next million-dollar idea? And we set aside the funds to be able to fund whatever ideas might come up. [00:03:28] Burt Rosen: And we'll come to that a little bit later on. But with that, we sent that video out to employees and invited them to participate in something that would go across the ministry because I knew that people like Liz had these great dreams, these great ideas of things they'd love to see happen, but often didn't get the opportunity. [00:03:50] Burt Rosen: This Shark Tank idea provided that opportunity. And so we put it out and Liz, you can certainly respond because you were on the receiving end of that, that first initial invitation. And then I'll pick it back up Tommy after Liz shares a little bit about what it was like to be on her end during that time. [00:04:10] Liz Galloway: Yeah, thank you, Burt. You just go through your day-to-day routine when you get into work and you're checking emails and, I remember very clearly that day when, the email came up and it said, KARM's next big idea and it's from Burt, so we open it and we're like, okay what is the next big idea? [00:04:32] Liz Galloway: So we go through this email and we're reading and it's just, for starters, it's just amazing to have a leadership in place that allows you to dream big dreams outside of the box and got deeper into the email and realize this is real. This is something that Carl and Burt are giving us an opportunity to take our part, our department of the ministry, and take it to the next level. [00:05:01] Liz Galloway: It was the phrase. So, if you had a million dollars to take your corner of the ministry to the next level, what would you do? And, of course, my first instinct, my first thought was a food truck, right? We feed close to a thousand meals a day here on the corners of 418 North Broadway. [00:05:22] Liz Galloway: And what can we do to take our ministry into the streets and get into the communities where people might not know? What we offer at KARM and so that's what got the whole food truck idea started just reading that email and just thinking, oh, my gosh, either Burt has lost his mind or this is serious. [00:05:44] Liz Galloway: It was just a huge blessing to be able to dream that dream. And then as Burt said, through the process find it come to fruition. [00:05:54] Tommy Thomas: So, you'd been thinking about this food truck on your own? [00:05:58] Liz Galloway: I have been in the food service industry for a long time Tommy and, food trucks at that time were just becoming such a hot commodity. [00:06:09] Liz Galloway: They really were. And I love visiting food truck parks. I love seeing, the next big idea, what people are doing, what's fresh, and what's new. And then you think, okay I work for a nonprofit, right? I work in the ministry world. That's not what we do, right? [00:06:26] Liz Galloway: We're feeding those here at the ministry, those in need. And I won't say I put it on the back burner, it's one of those things that you think about, and it just wasn't a good fit for the time. And so, when that email came through, that was just my first, that knee-jerk reaction, that first, punching the guy, you're like, oh, my gosh, what a great idea. [00:06:49] Liz Galloway: And so, it was not only just a food truck when you think food truck, obviously, you think for profit, right? You have to make the money to turn the key. But then what are some other opportunities, right? The idea that Burt sent out was how can it further your corner of the ministry? [00:07:08] Liz Galloway: And how does that tie into the ministry for a nonprofit? And in doing some research through this process that we were allowed to do Shark Tank style. I came to find out that there are other ministries throughout the country that do a similar ministry, but not quite to the extent that I was going to take it. [00:07:31] Liz Galloway: For profit. Yes. Outreach opportunities as well as culinary training opportunities for our guests here at KARM. It was a truck with three different folds into it. [00:07:41] Burt Rosen: Tommy, with that it wasn't just lives. So, we put this out and you don't really know what kind of a response you're going to get. [00:07:50] Burt Rosen: But the response that you just heard from Liz was very similar to the response from other employees as well. Oh, yeah. We're setting aside, money for the next million-dollar idea, the next big idea. And so, it took just a little bit of internal selling. To get this done. And once we put it out there, the ideas that came from other employees, including Liz, were just amazing. [00:08:18] Burt Rosen: And so in this process, Liz had a very limited time. So we put this all out in October as the year was ending, and they had to be ready. So we had to do our homework and whittle 42 ideas down to the top six and that was very difficult. So we recruited a handful of board members, all whom were very astute and successful business people in their own right. [00:08:43] Burt Rosen: They were going to be the judges. And so each person, including Liz gave a brief summary of their idea. Not the how, but the what. Here's the idea in a nutshell. Those board members saw the ideas depersonalized. They were randomly numbered so that the board members would look through them. And so, if you could imagine this funneling effect of getting from 42 ideas down to the top six. [00:09:13] Burt Rosen: Now, what happened was. Every time each person had a two week. I'm sorry. We gave them two weeks to get it on paper and get it in. So we wanted to create this sense of urgency, things moving quickly and not let it fall behind as things can often do. Then we found the next thing that created some buzz. As soon as someone submitted an idea. [00:09:35] Burt Rosen: They got a nice little thank you with a 50 Amazon gift card just for participating. And for those who decided to collaborate with someone else, because we set no rules. Those who decided to buddy up with another employee got an extra 50 gift card. So, here's your reward just for submitting an idea and being a partner in the ministry. [00:09:59] Burt Rosen: And now you've collaborated. So that was the next thing that we wanted to do. And Liz would have been the recipient of one of those Amazon gift cards. And Liz, perhaps you can talk a little bit about what was going on and then what you were hearing for other employees who were on the receiving end of those as well. [00:10:18] Liz Galloway: It definitely caused a buzz throughout the ministry. Like Burt said, there were so many incredible ideas that were submitted over this time, and, as the field started to get shaved down a little bit. It's in each step of the process. We were given a new challenge, right? [00:10:42] Liz Galloway: We had to budget our idea, right? We had to do a budget for our idea. We had to do letters of intent. For our idea. We're starting a new, a new business, a new venture. And we had to go through each one of those steps as a process throughout this whole time. And it was really fun. [00:11:04] Liz Galloway: It was fun. It was nerve-wracking as well, but it was a lot of fun to hear the buzz around the ministry and, who's doing what, and just our smaller groups just getting together and collaborating with each other. And it just really became a good feel around the ministry with the competition that we had going on, but we were all cheering for one another for sure. [00:11:27] Burt Rosen: Yeah, it was so awesome to see that. And a couple of byproducts from all of this. One, each person, including Liz, was assigned a mentor. Now, the people in the ministry who were submitting ideas had different levels of experience. Some have never done a grant in their life, and have never done any fundraising in their life. [00:11:47] Burt Rosen: And so, each of them was paired up with an internal mentor that they could choose to use at their discretion. So, we were getting some training in the process. We were getting cross-pollination of ideas in the process. And then, as that process made its way forward, the finalists were then told, okay, you're going to have until March 12th. [00:12:11] Burt Rosen: This would have been March 12th of 2000 and 21. You've got to do the feasibility study. But we also said, okay, set aside an escrow account for each of those people. So each individual was told you will have $3500 to spend at your discretion. So long as it's not illegal, immoral, or fattening, you could spend it any way you wanted to. [00:12:34] Burt Rosen: You're going to have to account for the funds, but there are no restrictions. You need to travel somewhere? Go travel. Do what you had to do. And one of the reasons that we're talking with Liz is because she was so innovative. She was so creative. And I can remember sitting in the judge's room, because now we're at presentation day, Tommy. [00:12:56] Burt Rosen: Our entire boardroom, which you have been in, went from its usual setting as a boardroom. We converted the entire thing to a shark tank stage and so if you've seen the show, I'm sure you have the person walking in down the hallways with the music in the background. They stand on their little X on the spot and they say good evening sharks. That's exactly what was happening here. Our panel of judges was set aside just like the Sharks are and there was enough stage space for each person to come in and present their idea. [00:13:32] Burt Rosen: And so as we got through, they all did amazing work. And it was one of those things where you'd say, this could go in any direction. These ideas are so great, but I would have to say, even though I loved all the ideas, Liz took my heart away and I'll let her tell you what she did, how they got to where they were, and what she actually did the day of the presentation. [00:13:58] Liz Galloway: Oh my gosh. The nerves and the excitement and everything through the whole process. And it went over several months. And so there were highs and there were lows and there was all the anxious moments. And, finally, the day came to present, Shark Tank style ,and you're just like, okay, here it goes. [00:14:21] Liz Galloway: It's all or nothing. Jump in with both feet. It is what it is here. Here's the day. So I had actually, through all of my research and development and everything, I'm like, how do you present a food truck idea? I don't have a food truck. [00:14:35] Liz Galloway: I don't have a truck. Am I going to go in with a presentation or, I need something tangible to get their taste buds going. And so I found what you would call a child's size play food truck made out of cardboard. And so part of the spending that I did was to get this model food truck with our logos on the side with everything. It was the vision for what I had for the food truck. And it was, oh, I don't know, Burt, it was probably two, three feet high by, maybe three or, three or four feet long. So it was a good-sized food truck. And I turned the food truck into  a food cart, more or less, and entered the boardroom with my food truck, pushing it along. We had food to serve off of it for the sharks and then started into the presentation about the idea. And we had about 20-25 minutes to present our idea. [00:15:43] Liz Galloway: The whole time, you're just a bucket of nerves. I knew what I was presenting was something that could change the way food service was seen in the ministry and how it could help others in the community. And that was what my heart was really wrapped around and what I was so excited about presenting this food truck. It was a great feeling to be done once the presentation was over. Burt can tell you I'm not one that likes to get up in front of people and talk, but it was a great feeling to have it done. I was very excited about the next steps to come after. [00:16:20] Burt Rosen: With that, Tommy you're welcome. I think your listeners will only hear the audio of this. If we were to put up the pictures and the video, because we videoed every single presentation to continue our purpose for training and presentation skills. Liz comes in with Howard, one of her chefs. [00:16:42] Burt Rosen: They're walking in and you had to simultaneously push the truck and the food tray cart underneath. And then they're going around and placing a food sample in front of each of the six panels six judges on the panel and everybody's tasting. I would dare say she could have gone on to the real shark tank and probably sold this idea. It was that good. And when all was said and done, we got to a place where, what's the idea that's going to be implemented? And the food truck was great because it was not easy. But compared to some of the others, you could say this could be up and running pretty quickly. [00:17:26] Burt Rosen: And because we had set aside the funds for this and escrow we didn't have the budget limitations. We weren't going to find ourselves in a position where, gee, Liz has come up with this great idea. But guess what, Liz, we're a little short on funds. We're not going to be able to follow through with it. [00:17:42] Burt Rosen: The day that Liz was told let's go she was off and running. Liz, talk just a little bit about what happened from there and then maybe take us all the way to the day when you took a team of people to go bring the real food truck back to KARM as we all stood underneath the expressway waiting for it to actually pull in. [00:18:07] Liz Galloway: Just to backtrack, when I found out that I wasn't ultimately, I think Burt had shared with you earlier, Tommy, that ultimately I wasn't the top number one winner. And in that moment when they announced the winner and like we said this process went over several months. [00:18:28] Liz Galloway: Emotions were high, emotions were low, we were stressed, everything was all over the place. And, at that moment when they announced the winner and I wasn't the winner, I was crushed. I was deflated. And I don't even know, Burt, if I've shared this with you, but I was ready to leave the boardroom. [00:18:49] Liz Galloway: I wanted to go to my car and just cry, right? Just let it out. It's over with. It's done. And I remember we were leaving the boardroom and Burt tapped on my shoulder and he said, hey, Liz, you got a minute. And I'm like, I just wanted to say no, I need to get out of here. And I said, yeah, and he goes, I need you to stay back for just a minute. [00:19:11] Liz Galloway: And I'm like, okay. Meanwhile, the board is still, the board members, the sharks are still in the room. And so everyone else had left and, they just sat me down and just said, we just wanted to share with you what a great idea that you have come up with the food truck. [00:19:30] Liz Galloway: We don't see that it takes a million dollars and we feel like we're ready to go ahead and let you move forward with plans to see this come to life. In a matter of five minutes, I was at the bottom of the barrel and then I was on top of the barrel again with my emotions. And in the next few minutes, literally after leaving the boardroom, you hit the ground running, you get your strappy boots on, and you go you've been given this great opportunity. [00:19:58] Liz Galloway: So where do you start? And so, I had been talking to and researching with a company out of New Brunswick, New Jersey Vending Trucks Incorporated, and had chosen them to be our builder. And, because it sounded like a great idea to work with someone that's 700 miles away from you while you're building a food truck. [00:20:20] Liz Galloway: But they were rated highly and I had worked with them through the process and spoken to them and they were a great company to work with. So, during all of this Tommy, there was something else going on - the COVID pandemic - during this whole process of building this food truck. [00:20:38] Liz Galloway: So, a typical build on a food truck, three months. It took us almost 15 start to finish to get this project done. You can only imagine the string of calls that, this piece of equipment is not available. This piece of equipment is going to be an additional four months if you want that one. [00:20:59] Liz Galloway: So, it came with its challenges for sure. But we finally got the call that, hey, the truck is ready. Come get your keys. You're ready to roll. So there was a team of us that took off to New Jersey to pick up the truck and to get it back home. The day that we pulled onto their property, the truck was just sitting out front. [00:21:28] Liz Galloway: It was, you couldn't miss it. And my heart just sank. I was just, beside myself, like, oh, my gosh, I had not. I had seen pictures. I had seen the process. We've done many video calls throughout the process of building. But there it was. It's sitting in front of me. I can touch it, right? [00:21:52] Liz Galloway: So before the car even got stopped, I'm like, I'm unbuckling. I'm getting out of the car and I'm running to the truck and I'm just like, oh my gosh, there, this is it. This is it. It's been an idea. It's been on paper. It's been, in video calls. But here it is. So, the folks from Vending Trucks came out. [00:22:12] Liz Galloway: We did a full day's training on the truck and before I could even start anything, I just went in the truck and, for starters, you just thank God for the opportunity that I had to be able to make this idea come to life. It was just such a moment. You just go, oh, my gosh, what? [00:22:39] Liz Galloway: How many lives can this truck change? How many mouths can this truck feed? And it was just a surreal moment to be in that truck. And I asked, I said, I need five minutes in here by myself. And then we'll start the training. So it was just a wonderful moment and to see the truck driving, driving up to it took us a couple of days to get back. [00:23:04] Liz Galloway: But once we actually got back to the main campus here at KARM, when we were pulling in at 418 North Broadway the entire staff, the entire team here at KARM was literally lined up on the sidewalks under the bridge, cheering us as we pulled in. It just melted me. It was quite a sight. [00:23:28] Liz Galloway: It was wonderful. [00:23:29] Burt Rosen: So I think it melted all of us, Liz. And I can recall being part of that group standing out there that day and we're just like cheering the truck in. We're seeing the fruition of an idea that's resided in Liz's heart for who knows how long that this process that we went through allowed it to get from dream to ideation to implementation. [00:23:57] Burt Rosen: And in a minute, I'll ask Liz to just share briefly some of what the food truck, they named it and what it's actually doing now as far as ministry is concerned. But before doing that. I don't know how I can describe the feelings for me, because this idea of fostering innovation, not being afraid to fail, and then actually seeing Liz's idea come, and Liz and I have visited a lot of places together as we've talked and dreamed about ideas, but this one was all hers all the way, and so it was an innovative concept, and now you're seeing it come to pass, and I'm reliving that moment just as we're talking about it because it's so special, but all of the ancillary benefits with other employees, the way it fostered further innovation, the way it created cross pollination and training and so on and so forth was what was worthy of replication. [00:24:58] Burt Rosen: But that's for another time. And maybe as we close, I can say a word or two about that. But let me turn it back over to Liz now so she can share with the listeners what has come out of that dream and maybe just a few sentences or so about the name of the truck and what it's now doing.  [00:25:19] Liz Galloway: The name of the truck was a contest within itself. [00:25:23] Liz Galloway: Like Burt put the idea out to us as a full staff, I put it out to full staff too. So let's get creative with the name. So you can imagine when there were 75 employees and I probably ended up with almost 150 different names of the truck that people had submitted. We actually went through a name change and we finally landed on Urban Table. [00:25:49] Liz Galloway: Urban Table, the tagline is, so all may be fed. And that is the true purpose behind the truck. So, all may be fed again if it was for profit. There it is generating money to come back into the ministry to help feed those here at the main campus, or if it is the outreach piece of it, getting into the communities where folks are in need and feeding them as well. [00:26:13] Liz Galloway: We're feeding their hearts, their minds, their souls and just really being just being the hands and feet in the community where. Where people might not realize what KARM does and what KARM has to offer for their guests in the community. [00:26:30] Tommy Thomas: We're recording this in February of 24. [00:26:33] Tommy Thomas: What's the truck doing today? [00:26:35] Liz Galloway: So yesterday we had our first rollout for this season. And very excited. You look at February and you just think, oh, February is just not good, it's just, it's cold, right? Nobody wants to go to a food truck. But people have been reaching out left and right, trying to get us on the books, and just very excited to see this year coming up. [00:26:56] Liz Galloway: The first year was a huge learning process. For myself and my staff, right? A food truck has always been an idea, right? It's always been in my head, but when you get it and you learn about this, it's a new business, right? Yeah, it's food service, but it's a totally new business. [00:27:13] Liz Galloway: So the first year had a lot of learning opportunities for us a lot of challenges. A lot of failures, and a lot of successes. We are back on the road as of yesterday getting the season kicked off and we are excited to work with folks and different organizations and churches, even in the community for events, as well as getting into those communities in need and just loving on people and meeting them where they are and feeding their souls for sure. [00:27:47] Burt Rosen: It's been a great ministry to watch it unfold and Liz has taken it to where it is now. We hear talk about food deserts. [00:27:58] Burt Rosen: And so, the truck is going to places where the homeless are living in camps, and no one's being charged for any of that food. So, you have an interesting model where a for-profit piece that can cater for income is offsetting the cost of being able to go to places where people can't afford to pay for their food. [00:28:18] Burt Rosen: But it's not only a brag on Liz. She has done this in amazing fashion, but it's also a little bit of a brag on the process and the KARM staff. And one of the lessons learned, at least for me, and all of this and I think for others along the way, is that if you can figure out how to tap the hidden treasures that are in the hearts of your employees, you quickly realize it's worth it. [00:28:46] Burt Rosen: That all the great ideas don't reside in the senior leadership team. They all have ideas as well, but when an organization can mine all of that and commit funds to R&D too often, nonprofits don't have the money set aside to do that, but you either have to grow or, if you're not busy changing, you're busy dying. [00:29:11] Burt Rosen: Sooner or later, you've got to figure out how to innovate and bring new ideas to the table. So, we were really excited about this and Tommy really excited that you gave us an opportunity to talk about it a little bit today. [00:29:24] Tommy Thomas: This is just, this is fascinating. This is the first time we've ever done anything like this on the podcast. [00:29:29] Tommy Thomas: And I just think it's been a great episode. I hope our listeners are taking note and if anybody else has done anything like this please let me know and we might tell your story. But Burt and Liz, so grateful that y'all could come out and join me today. And I'll put a link to this in the show notes and put a link to the, just a great ministry that KARM does in the Tennessee Valley. [00:29:50] Tommy Thomas: Thank y'all for being my guest today. [00:29:53] Burt Rosen: Thank you, Tommy. And if I could just in addition to thanks, let you know that there was a lot of behind-the-scenes work on this, a lot of preparation for all the judges, all of which we've kept. And if anyone was ever saying, hey, could you help us replicate that in our organization? [00:30:10] Burt Rosen: I'd be delighted to do that. You have my contact information, and they could just reach out to me. We've got all the forms, everything we did the whole step of the way.  [00:30:20] Tommy Thomas: Yeah, with your permission, I will share your contact data in the show notes also. So, we'll wrap it up from here, and just good luck and Godspeed on the rest of y'all's activities there. [00:30:32] Liz Galloway: Yeah, thank you so much, Tommy. It was a pleasure. Thanks, Tommy.   Links & Resources JobfitMatters Website Next Gen Nonprofit Leadership with Tommy Thomas The Perfect Search – What every board needs to know about hiring their next CEO Knox Area Rescue Ministries (KARM) Liz Galloway – Senior Director of Food Services KARMs New Food Truck – Urban Table – Serves Knoxville's Entire Community Urban Table – so all may be fed   Connect tthomas@jobfitmatters.com Follow Tommy on LinkedIn Contact Burt Rosen for help on how you might use the Shark Tank idea in your nonprofit organization: burt@hopeholdson.org Follow Burt on LinkedIn   Listen to Next Gen Nonprofit Leadership with Tommy Thomas on: Apple Podcasts | Spotify | Stitcher | Google Podcasts    

Day Trip to the Islands off of Shikkoku in the  Kagawa prefecture LWJ Season 3 Ep 14 TimeStamp for start of our talk on the islands off of Takamatsu is: 6:00 Follow the link to share your own story of Japan or our show for the three year celebration this summer :). Link available on my story and in the show's resource document :). https://docs.google.com/forms/d/e/1FAIpQLSdP0PK6DsDTo3HFXxxlICFsEF91c-Wr10CeKeREdrqWjg9BrA/viewform?usp=sf_link    Lost Without Japan Instagram:  https://www.instagram.com/lostwithoutjapan/  Please Consider Kindly Supporting Our Crowd Funded Show By Supporting Us Through Our Shows Patreon: https://patreon.com/lostwithoutjapanpodcast?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=creatorshare_creator Google Shared Maps For This Episode:  https://maps.app.goo.gl/HqwWKZBmzk8DeMiB6 JR Hotel Clement Takamatsu: https://advance.reservation.jp/jr_clement/stay_pc/rsv/index.aspx?hi_id=1&lang=en-US  Heisei Car Rental:  https://www.heisei-car.jp/global/en/camping-cars/  Shikoku Ferry: (There are multiple ferries in the area, make sure the one you choose will take you to where you want to go before purchasing a ticket) http://www.shikokuferry.com/  Megijima CampGround:  https://www.my-kagawa.jp/point/381/  女木島野営場 Megijima Campsite:  女木島野営場 Google Map Link Megijima Guest House & Cafe Megino:  女木島ゲストハウス&カフェ Megino:  https://book.checkinn.jp/en/b26ca9cc1b323f89a0eb1c5a9d2681957227953c3a4a553f4d8fb7b321431907/pkg?from=2024-02-19&to=2024-02-20&ep=61&er=2&people=2&tab=room  Ogijima Lighthouse Campground and Food Services: https://ogijima.site/camp/  Sunset and Cat House (Cafe) https://ogi-sunset-cat-house.business.site/?utm_source=gmb&utm_medium=referral#gallery Song of the Show:  Is truly fitting for today's talk: Private Beach by the Japanese band SOFFet https://youtu.be/Yi12Dpok9aI?si=6gvo7O0xyiAajlfb  Link to Google Doc that includes Google maps for all cities covered on Lost Without Japan, as well as the link to Amazon for travel purchase recommendations and other useful information for your travel to Japan can be found at: https://docs.google.com/document/d/1WEVbRmvn8jzxOZPDaypl3UAjxbs1OOSWSftFW1BYXpI/edit?usp=sharing   

Thanks to a change in certification requirements for the Community Eligibility Provision (CEP) of the National School Lunch and School Breakfast Program, all HSD students will now be able to receive school breakfast and lunch at NO COST as of Friday, March 1st. Adult meals will still be available for purchase: $3.25 for breakfast and $4.75 for lunch.  Previously, under the CEP program, approximately one-third of HSD schools were eligible for free meals. However, the certification HSD reached just prior to winter break will allow a mid-year certification of all schools that will remain in place through the 2026-27 school year.  Please note that each meal comes with milk. If your child only wants milk and not a meal, or would like an additional milk, those may be purchased for $0.75. Payments can be made by cash or check to the school or online at LinqConnect.com. There will also be some ala carte options for purchase at our comprehensive high schools.  Please also note that any outstanding balances accrued prior to Mar. 1, 2024 are still owed. Information about negative balances will be mailed directly to families on Mar. 20, 2024.  Families who have positive balances in their meal accounts will receive a letter in late March as well, asking if they would like to keep the balance in their account, transfer the balance to another student account in HSD, request a refund, or donate the funds to the nonprofit Food Services account to offset student accounts with negative balances.  For more information and answers to frequently asked questions, please see our Nutrition Services webpage.  We are excited about this change and the opportunity it provides to ensure all of our students have access to nutritious food during the school day.  Hey HSD students - do you and your friends have a “garage” band that gets together to play covers of popular songs? Or maybe you even create some original material? If so, we want YOU to perform in our first-ever Battle of the Bands at the Proud to be HSD Festival on Saturday, May 11 in downtown Hillsboro. The Festival runs from 9 a.m. to 1 p.m. and we will determine the schedule for the Battle of the Bands once we know how many entries we have. Let us know your interest by emailing communications@hsd.k12.or.us. Hot News is produced and emailed to HSD families and staff each week school is in session. Please add the address to your “safe sender” list to make sure you always receive the latest issue. Please also bookmark our district website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠hsd.k12.or.us⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to stay informed about what's happening in our district and schools.

On Wednesday's show: From the border standoff, to a Senate primary debate, to impeachment proceedings against the Homeland Security chief, we discuss the latest developments in politics in our weekly roundup. Also this hour: As college student, Houston writer Chris Cander was attacked by a man while studying abroad in Spain. She used some of what she experienced during the attack and dealing with it for years afterward as the basis for her latest novel, The Young of Other Animals. And we learn about a recent culinary conference in Houston that brought together people in the food industry to share ideas, build networks, and discuss the latest business growth trends with a focus on supporting minority-owned businesses.

Witness Wendy's groundbreaking innovation through AI integration, transforming fast-food services and setting new standards for the industry. Get on the AI Box Waitlist: https://AIBox.ai/Join our ChatGPT Community: https://www.facebook.com/groups/739308654562189/Follow me on Twitter: https://twitter.com/jaeden_ai

Dive into Wendy's disruptive AI strategy, shaping the future of fast-food services and introducing innovative changes within the industry. Get on the AI Box Waitlist: https://AIBox.ai/Join our ChatGPT Community: https://www.facebook.com/groups/739308654562189/Follow me on Twitter: https://twitter.com/jaeden_ai

Todd Thomas, Director of Food Services at Union Gospel Mission shares with us how the Mission serves so many, and how food can be the start of something great.

Description: Co-host Ryan Piansky, a graduate student and patient advocate living with eosinophilic esophagitis (EoE) and eosinophilic asthma, and Holly Knotowicz, a speech-language pathologist and feeding specialist living with EoE, who serves on APFED's Health Sciences Advisory Council, talk with Declan, a teenager living with eosinophilic esophagitis. In this episode, Ryan and Holly interview Declan about his EoE diagnosis, his dietary restrictions, how he receives support from his parents and friends, and upcoming milestones such as transitioning clinical care to an adult provider and attending college.    Disclaimer: The information provided in this podcast is designed to support, not replace the relationship that exists between listeners and their healthcare providers. Opinions, information, and recommendations shared in this podcast are not a substitute for medical advice. Decisions related to medical care should be made with your healthcare provider. Opinions and views of guests and co-hosts are their own.   Key Takeaways: [:50] Co-host Ryan Piansky welcomes co-host Holly Knotowicz. Holly introduces the guest, Declan, a teenager living with eosinophilic esophagitis (EoE). Declan is 16 years old and has been living with EoE since 2019.   [1:38] Declan likes to hang out with friends, play video games, and play the cello. Declan has been living with EoE for about four years. In the beginning, his EoE was hard to handle, in part because it was new to him.   [2:03] Eliminating milk because of his EoE was hard for Declan. Once he started the milk-free diet, he got his eosinophils to zero in his second endoscopy.   [2:24] Before Declan was diagnosed, his weight was low, he was having trouble swallowing, both of which are signs of EoE. He was at risk of having a feeding tube when he was diagnosed, but is now able to manage his EoE with diet therapy. He feels much better now. His mom helped him find substitutes for things that he can't eat. He enjoys the substitutes.   [3:03] In 2018, Declan lost a lot of weight, had trouble swallowing, and felt like food was stuck in his throat. Losing weight didn't worry him at first. When he started getting the feeling of food getting stuck in his throat, he became concerned and sought help.    [3:39] Ryan was diagnosed when he was two, so he doesn't remember much of it but his parents told him about it later.   [4:10] Holly had symptoms her whole life but they were not recognized as EoE for many years. She put ketchup on all her food and drank a lot of milk to be able to swallow. Holly was diagnosed in her 20s at which point she needed an esophageal dilation.   [4:49] Declan was about 12 when he was diagnosed after a period of weight loss and then swallowing issues.   [5:12] Declan can't have milk so his friends thought he was lactose-intolerant. He had to explain EoE to them. They eventually understood.   [5:58] Declan has to read labels for the ingredients. If something has casein or whey, he cannot eat it. Eating at restaurants is challenging if they don't have an allergen menu. He often researches foods online. Declan's Mom helps him a lot through this journey. [7:20] Declan's last bad reaction happened shortly after he was diagnosed. He was on a cruise ship with his family. There was so much food with milk on the ship and he decided to have some. After the cruise, he felt terrible, had difficulty swallowing, and food once again got stuck in his throat. Ever since then, he has remained milk free, except if he consumes it by accident.   [8:08] If Declan accidentally has milk, he takes a steroid that opens his esophagus a little more and takes away the temporary inflammation.   [8:33] Even as an adult, it is still hard for Holly to resist the cheesecake or the pizza with real cheese. She also can't have milk due to her EoE.   [9:15] Declan and his mom recently baked milk free chocolate cookies using vegan butter and almond milk. Declan's mom has substitutes that she uses in all recipes. One of Declan's favorites is a homemade dairy-free pizza.   [9:52] Since Holly was diagnosed, many new dairy alternatives and substitutes have come onto the market. There are many brands of cheese and milk alternatives.   [11:16] Declan takes a pill every night that helps with his acid reflux.   [11:42] Ryan describes his journey in the transition of care process from pediatric patient to adult patient. He started by learning the medicines and dosages he was on and having a say in what foods he was eating and what foods he was avoiding.   [12:15] At the beginning of Declan's care, his mom did everything. She made the appointments and spoke to the doctor for Declan. Now Declan is preparing for his transition of care. He is more aware of what he can and can't eat. He speaks for himself, describing his symptoms and what's going on.   [13:18] School lunches can be difficult for Declan. His mother researched the ingredients of all the foods served at his school. When going to social events, he brings something for himself to eat or just doesn't eat.   [14:35] Declan explains to his new friends what EoE is and why he has to avoid milk. He explains that it doesn't give him anaphylaxis but does irritate his esophagus. Holly tells her new friends the same kinds of things and that she wants to keep her esophagus healthy.   [16:03] If you are a friend of a person living with EoE, you can help by supporting them and being there for them if they need help. Make sure that you and your other friends are aware of what your friend can and cannot eat, especially when visiting their homes, so they can eat with you and other friends.   [17:01] Holly shares a story about being very impressed when a friend of hers called ahead to a restaurant to make sure their menu included dairy-free, gluten-free, and soy-free foods she can eat.   [17:30] Ryan shares an experience from over the summer going out to eat with friends of his. They remembered his triggers and called ahead to make sure there were safe options for him at a restaurant.   [18:20] Declan plans to go to college and his first choice of major is architecture, or maybe chemistry or another science. When in college, Holly was unable to eat the cafeteria food.   [19:33] Ryan had a similar experience. After talking with Disability Services and Food Services, it was determined that he needed an apartment with a kitchen to cook for himself. He shared the apartment with three roommates.   [20:44] When selecting a college, Declan plans to check in with the cafeteria and see if they have anything he can eat. On a recent college visit, he found a lot of places with dairy-free options that he could eat.   [21:27] When Holly was in college, her cooking space included only a microwave and a hot plate. She took a position as a nanny, to have access to a kitchen. Today, the world is becoming more aware of dietary restrictions and making better accommodations.   [22:40] If Declan's family takes a trip, they always research the area where they will be staying to find places where he can eat. If they are traveling far, it becomes harder to research what is available at that location.   [23:20] Ryan tells how he prepared for a semester abroad in France.   [24:05] Declan's biggest challenge of living with EoE is making sure he has a place to eat if he's away from home or on vacation. He always has to research a restaurant to know if they have anything he can eat there.   [24:39] Holly always carries a bag with safe snacks like protein bars, and medicines, in case she can't find safe options at a restaurant or a store with foods she can eat.   [25:37] Holly and Ryan thank Declan for sharing his experiences to help others.   [25:46] Declan's closing thought: “You shouldn't let EoE define you. Know that there are a lot of people that are there to support you; your friends, your family, and even different communities like this one, that can help give you knowledge and support you. Also, you should definitely be open to trying new things.”   [26:54] To learn more about eosinophilic esophagitis, visit apfed.org/eoe, to access the Specialist Finder, visit apfed.org/specialists. Ryan and Holly thank Declan again for a great conversation and thank APFED's education partners, linked below, for supporting this episode.   Mentioned in This Episode: American Partnership for Eosinophilic Disorders (APFED) APFED on YouTube, Twitter, Facebook, Pinterest, Instagram Real Talk: Eosinophilic Diseases Podcast   Education Partners: This episode of APFED's podcast is brought to you thanks to the support of AstraZeneca, Bristol Myers Squibb, Sanofi, and Regeneron.   Tweetables:   “I just like to do the normal stuff that kids my age do, whether that's hanging out with friends or playing video games; I also play the cello. I've been living with EoE for about four years, now.” — Declan   “Once I started the dairy-free diet, I eventually got my eosinophils to zero when I had my second scope, which was really good.” — Declan   “Research is the key. … If we're going to go to a different state, we always research to see in the area where we're staying, what places I can and can't eat.” — Declan   “It's a really interesting experience. My journey has a lot of highs and lows, but in the end, I got to experience so much.” — Declan   About Declan: Declan is 16 years old and has been living with EoE since 2019. He is in 11th grade and has been playing the cello since 4th grade. He is a huge fan of classic movies, and his favorite classic movie of all time is “Jaws”. He has a passion for architecture and science and loves to play video games and hang out with his friends.    

Join co-hosts Bob Fraser and Ben Fraser in the latest episode of the "Top of Mind" series on the Invest Like A Billionaire podcast as they delve into a recent Marcus & Millichap article on retail real estate. This thought-provoking report raises vital questions about the hottest asset class in real estate: “why are there so few deals happening?” In this episode, our hosts dissect the key insights from the report, offering a deep dive into the intricacies of the retail industry's current landscape. Tune in to gain valuable insights. Marcus & Millichap Article - https://www.globest.com/2023/08/31/if-retail-is-flourishing-why-are-there-no-large-deals/ FRED Retail Sales: Retail Trade and Food Services - https://fred.stlouisfed.org/series/MRTSSM44X72USS Connect with Bob Fraser on LinkedIn ⁠⁠⁠⁠⁠⁠⁠ht⁠tps://www.linkedin.com/in/bob-fraser-22469312/⁠⁠⁠⁠⁠⁠⁠⁠ Connect with Ben Fraser on LinkedIn ⁠⁠⁠⁠⁠⁠⁠⁠https://www.linkedin.com/in/benwfraser/⁠⁠⁠⁠⁠⁠⁠⁠   Invest Like a Billionaire podcast is sponsored by Aspen Funds which focuses on macro-driven alternative investments for accredited investors. Get started and download your free economic report today at ⁠⁠⁠⁠⁠⁠⁠⁠https://aspenfunds.us/report⁠⁠⁠⁠⁠⁠⁠⁠  Join the Investor Club to get early access to exclusive deals. ⁠⁠⁠⁠⁠⁠⁠⁠https://www.aspenfunds.us/investorclub⁠⁠⁠⁠⁠⁠⁠⁠  Subscribe on your favorite podcast app, so you never miss an episode. ⁠⁠⁠⁠⁠⁠⁠⁠https://www.thebillionairepodcast.com/subscribe

Justin Freishtat is not your ordinary entrepreneur and investor. As an executive at Heartland Foods, the preeminent Farm-to-Table Food Service on the East Coast, Justin's impact is undeniable. With an impressive track record of selling over $35 million in direct-to-consumer sales, he's shattered industry records for both annual and monthly sales. Holding the position of Vice President of Sales, he's the driving force behind Heartland Foods' remarkable annual revenue of over $10 million.Justin's influence spans even further as the Managing Partner at Kerns Capital, a rapidly ascending Hedge Fund celebrated for its substantial profits and monthly returns ranging from 2 to 6 percent. But wait, there's more—Justin's acumen extends into real estate, where he's skillfully invested in a multifamily portfolio comprising an astounding 1674 units spread across 5 states. Through his coaching program, Top Tier Human, he's not only achieving financial success but also connecting with individuals worldwide, sharing his expertise and kindling the flames of personal growth. Stay tuned as we embark on an enlightening conversation with Justin, delving into his journey and gleaning insights from his remarkable achievementsIn this episode, Justin emphasizes the crucial balance between quality and quantity in content creation. He highlights the importance of thoughtful planning, avoiding laziness, and creating engaging, well-crafted content that resonates with the audience, even if it means producing less content but of higher quality. Listen to hear more about Justin Freishtat and his successful story on running his hedge fund, Kerns Capital Management, and using content creation to build his brand, attract high-value clients, and share valuable insights into the finance industry.Find Justin Freishtat at:  link.me/justinfreishtat https://www.instagram.com/justinfreishtat/?hl=en Facebook - Justin Freishtat https://www.tiktok.com/@justinfreishtat linkedin.com/in/justin-freishtat-68063579 https://www.toptierhuman.com/  https://linktr.ee/TopTierHuman Follow Ken Okazaki at: http://contentcapitalists.com/  https://www.facebook.com/groups/influencervideo https://www.instagram.com/kenokazaki/ https://www.youtube.com/c/KenOkazakiContent Capitalists YouTube

Justin Freishtat is not your ordinary entrepreneur and investor. As an executive at Heartland Foods, the preeminent Farm-to-Table Food Service on the East Coast, Justin's impact is undeniable. With an impressive track record of selling over $35 million in direct-to-consumer sales, he's shattered industry records for both annual and monthly sales. Holding the position of Vice President of Sales, he's the driving force behind Heartland Foods' remarkable annual revenue of over $10 million.Justin's influence spans even further as the Managing Partner at Kerns Capital, a rapidly ascending Hedge Fund celebrated for its substantial profits and monthly returns ranging from 2 to 6 percent. But wait, there's more—Justin's acumen extends into real estate, where he's skillfully invested in a multifamily portfolio comprising an astounding 1674 units spread across 5 states. Through his coaching program, Top Tier Human, he's not only achieving financial success but also connecting with individuals worldwide, sharing his expertise and kindling the flames of personal growth. Stay tuned as we embark on an enlightening conversation with Justin, delving into his journey and gleaning insights from his remarkable achievementsIn this episode, Justin emphasizes the crucial balance between quality and quantity in content creation. He highlights the importance of thoughtful planning, avoiding laziness, and creating engaging, well-crafted content that resonates with the audience, even if it means producing less content but of higher quality. Listen to hear more about Justin Freishtat and his successful story on running his hedge fund, Kerns Capital Management, and using content creation to build his brand, attract high-value clients, and share valuable insights into the finance industry.Find Justin Freishtat at: link.me/justinfreishtathttps://www.instagram.com/justinfreishtat/?hl=enFacebook - Justin Freishtathttps://www.tiktok.com/@justinfreishtatlinkedin.com/in/justin-freishtat-68063579https://www.toptierhuman.com/ https://linktr.ee/TopTierHuman Follow Ken Okazaki at: http://contentcapitalists.com/https://www.facebook.com/groups/influencervideohttps://www.instagram.com/kenokazaki/https://www.youtube.com/c/KenOkazakiContent Capitalists YouTube

In this episode of The CX Tipping Point, Martha Dorris spoke to Dr. Anne Utech, the National Director for the Nutrition and Food Services at the Department of Veterans Affairs. Dr. Utech describes her journey at VA, leveraging her experience and expertise in diet and nutrition to serve veterans. Her passion and enthusiasm for the impact that VA's nutrition and food services programs have had on veterans is inspiring.  Dr. Utech is a 2023 Service to the Citizen Award winner for the Type 2 Diabetes pilot, which resulted in sustained blood sugar control, medication reduction, weight loss, diabetes reversal and improved cardiometabolic health.  In this discussion, Dr. Utech described:How VA's voice of veteran program was instrumental in understanding the veterans' needs and developing the program The use of data to make decisions regarding veterans' health, included in the Type 2 Diabetes programFuture health and nutrition services efforts to continue improving the health and well being of veterans through nutritionDr. Utech's work addresses the urgent issue of diabetes among Veterans and has a significant impact on public health. It sets a new standard for diabetes care, challenges clinical objectives, and serves as a model for federal diabetes policy.

Hawaii wildfires, assistance, response, officials et al.See omnystudio.com/listener for privacy information.

School nutrition and foodservice workers nourish our children now and for their future. We have two guests today who focus on the school food and advocacy spaces across Pennsylvania and nationally. Kristan Delle is Director of Food Services for the School District of Upper Dublin and Nicole Melia is the Food Service Supervisor of the Great Valley School District in Malvern. You won't want to miss out on their tips, tricks, and contagious passion for this work!

Every morning, we must tend to both our physical and spiritual needs.  All things being equal, one should precede the other.

On this week's episode, host Caryn Antonini is joined by guest Chef Bruno Tison, Vice President Systems Food Services and Corporate Executive Chef at Northwell Health. Bruno has recreated the food program at Northwell, New York's largest health care provider, where he creates fresh and healthy, delectable meals. Bruno hails from northern France and was classically trained at a prestigious culinary school in Belgium where he graduated with honors. He went on to train in the kitchens of some of the top, legendary chefs of France and ultimately headed to the United States, working as Executive Chef at Beau Geste in NY and the famed Ernie's - a 5-star restaurant in San Francisco. Bruno was then appointed as the youngest Executive Chef at New York's Plaza Hotel where he worked for 13 years. Moving on to the Plaza's sister property, the Sonoma Mission Inn in Sonoma, CA,  Bruno worked as Executive Chef at Santé, which earned him a coveted Michelin Star.Caryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynThe Cultivated By Caryn Podcast is a presentation of Park City Productions 06604 LLC## Get great recipes from Caryn at https://carynantonini.com/recipes/

Welcome back to another episode of the Next Up Podcast! In this episode, we connected with Shani Hall, General Manager of Student Nutrition Services at Hillsborough County Schools, Lori Drenth, Director of Food Services in Hernando County Schools, Conor Doyle, Marketing Manager at AmTab, and Steve Samikkanu, General Manager at Amtab. We spoke about increasing student engagement and participation, the importance of hospitality in this post-COVID age, and the work Conor and Steve are doing with AmTab to create modern, popular, and fun food courts and learning environments. Stay tuned to this episode to learn more!

With the controversial advent of generative AI so heavily reported, Clark shares good news about AI automation being used to improve food services. Also today, TV and general repair shops vanished long ago, and thus began a slow building, global movement to fix broken items. If you need help beyond YouTube videos to fix electronics and other items, be aware of Repair Cafés. Automated Food Service: Segment 1 Ask Clark: Segment 2 Repair Cafes Promote Sustainability: Segment 3 Ask Clark: Segment 4 Mentioned on the show Carl's Jr. and Hardee's to roll out A.I. drive-thru ordering nationwide This company adopted AI. Here's what happened to its human workers Best 529 College Savings Plans By State Future Scholar: South Carolina's 529 Savings Plan Best Credit Cards for Students: Top Picks for 2023 Wirecutter: How to Get Your Broken Stuff Fixed for Free Repair Café International Foundation's map What Is a Credit Union?   Best Online Banks: Free Checking and High-Interest Savings Accounts Fidelity vs. Vanguard vs. Schwab: Which Brokerage Is Best? Target Date Funds: Clark's Favorite Retirement Investment Clark.com resources Episode transcripts Community.Clark.com Clark.com daily money newsletter Consumer Action Center Free Helpline: 636-492-5275 Learn more about your ad choices: megaphone.fm/adchoices Learn more about your ad choices. Visit megaphone.fm/adchoices

This edition features a story about how daily life in Afghanistan can become very routine. Marine Cpl. Kevin Beebe took part in an event that helped heat up the night life on Bagram Airfield. Sound bites include Sgt. 1st Class Todd Edler - Food Services Sergeant and Rick Tramonto - Iron Chef America. Hosted by Petty Officer 2nd Class Sally Foster and Produced by Cpl. Kevin Beebe. Also available in High Definition.

Drew Yancey is the President and COO of Incite Performance Group in Fort Collins, and the LoCo Facilitator for a pair of Next Level chapters. He's also the author of a new book, his third, with co-author Larry Linne - “Leading Performance, Because It Can't Be Managed.” In this episode, we unfold principles from this book with a theme of helping leaders guide their teams toward the work style and environment in which they can thrive.Drew has been on our podcast once before. This time, he went into more detail about his early business journey with his father, Greg Yancey and Yancey's Food Services. He also describes the various engagements with, and appreciation for, peer advisory organizations he's had over the years. He shares his critiques on each, as well as why he chose to join the team of facilitators at LoCo Think Tank.Drew is an amazing servant to the Northern Colorado business community, and we're so glad to have him supporting so many next level business leaders.Episode Sponsor: InMotion, providing next-day delivery for local businesses. Contact InMotion at inmotionnoco@gmail.com

In this episode Jason, Joe, and Lauren discuss Farm to School Efforts, Chefs in Schools, Collaborations with Non-K12 chefs, and his work with the CIASupport this podcast at — https://redcircle.com/school-food-rocks/donations

On this episode of Grindset, Cynthia and Brack sit down with Eli Townsend, Owner of Townsend Food Services. We talk about his passion for Memphis and what drove him to providing Townsend Food Services to the community. Make sure to tune into this delicious episode on Kudzukian.com or the KUDZUKIAN App.  

Steve Patton is a former center from JMU in the late 70s early 80s. Steve is local to VA but also NJ! Steve has lived a life as someone who prioritizes his health and well-being. He also happens to be in charge of all things school meal related as the  Director of Food Services at Gloucester County Public Schools in Virginia. In his 30-year tenure, he has been feeding meals to at one point in time over 22,000 kids a day! Steve is here to tell you that at least under his watch, they have been cooking scratch meals every day that are all carefully portioned and guided towards proper nutrition.In this episode, we discuss the following:NJ and VA footballFood Service and why school lunch "ISN'T" the problem, but less gym class "IS" Getting back to the basics

Lloyd Oshiro is the VP of Marketing Innovation at The Food Connector. The Food Connector helps companies to develop and execute marketing plans. With heightened innovation and the ability to see the bigger picture, Lloyd brings his expertise to this weeks podcast episode!On this edition, Lloyd and Zack discuss: Restaurant industry pipelineFood service distributionTips for sales and managementMoreThanks, Lloyd!

Welcome to Hands on Health, the podcast all about living your healthiest life on the coast. In this episode, hosts Alyssa Evans and Austin Miller talk to Vann Lovett, manager of CMH Nutrition Services. Vann gives listeners a behind-the-scenes look into CMH Nutrition Services and how the department works to keep patients and employees healthy. Hands on Health is brought to you by Columbia Memorial Hospital in Astoria, Oregon. CMH is an independent, not-for-profit health system that provides comprehensive person-centered care in northwest Oregon. Find us wherever you listen to podcasts, online at columbiamemorial.org, and on Facebook, Instagram, Twitter and LinkedIn. We hope you'll join us next time for another episode of Hands on Health! Listen on: Anchor Apple Podcasts Google Podcasts Spotify Overcast CMH news

We chat with Dr. Pam Schreiber, Assistant Vice President for Student Life and Executive Director of Housing & Food Services at the University of Washington. Dr. Schreiber is also the current President of the Association of College and University Housing Officers-International. Full transcript available at https://www.studentaffairs.com/podcast/onething/s1/21-dr-pam-schreiber.

Welcome to The Lair Podcast! -------------------------- Connect With MotherGreatness! Tiktok: https://vm.tiktok.com/ZTdQnwV4G/ Instagram: https://instagram.com/mothergreatnesss?igshid=YmMyMTA2M2Y= Book A Reading: https://www.nyampatois.com/readings Catering & Food Services: https://www.nyampatois.com/catering -------------------------- Sensuality Coaching Inquiries: TheLairCoInfo@gmail.com OnlyFans: https://onlyfans.com/sensually.divine Lovense Toys: https://www.lovense.com/r/64s548 -------------------------- Social Media: IG: @Sensually_Divine IG: @WelcomeToTheLair__ Clubhouse: @Sensually_Divine -------------------------- Wanna make a Donation to The Lair Podcast? One-Time Donation: CashApp: $TheLairPod --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app