Podcasts about servsafe

In this episode of Extension Office Friday, host Janet Michael welcomes Karen Poff, Senior Extension Agent, Family & Consumer Science, Virginia Cooperative Extension office who is based in the Warren County office, but serves all five surrounding counties. She also manages the Northern Shenandoah Valley Financial Education Program. Karen introduces Amanda Johnson, a new FCS extension agent based in the Frederick County office, but she too will serve all five surrounding counties. Amanda shares her background, explaining her transition from planning to be a child life specialist to becoming an extension agent. She's passionate about teaching and helping others. Janet and Amanda discuss Amanda's role transition from focusing solely on 4H programs to including Family Consumer Sciences. They talk about misconceptions about the Family Consumer Sciences programs and the importance of financial education programs. Karen adds context regarding the extensive range of programs offered by extensions and how the knowledge filters from children to parents due to 4H's historical model. Janet asks Amanda about her travels across counties and how she's navigating her new role. Amanda mentions her reliance on GPS due to being directionally challenged and reveals her plans to conduct focus groups in each county to tailor programs effectively to local needs. Karen and Amanda elaborate on the importance of offering research-based and evidence-based programs. They discuss the flexibility of extension programs to meet local needs and the strategic approach needed to ensure effective service. The conversation briefly touches on the importance of ServSafe and food preservation programs. Amanda expresses optimism about her role and shares details on how community members can get involved in focus groups. You can learn more on the website: https://frederick.ext.vt.edu/programs/Foodnutritionpage.html You can reach Amanda via email: amandajj@vt.edu or by phone: 540-665-5699.

Northeast Mississippi Community College President Dr. Ricky G. Ford sits down with Marketing and Public Relations Specialist Liz Calvery to discuss the college's Office of Continuing Education and all that it does to add value to not only the college but the community. Under the direction of Phyllis Colson, the Northeast Office of Continuing Education is responsible for a myriad of classes, courses, events and other opportunities for those wanting to better themselves in a short time frame. As Ford points out, someone may not have 2-3-4 years to invest toward a degree but with Continuing Education, that time is cut down to just days, weeks or even months and helps prepare a person with valuable skills. Ford discusses how continuing education is linked to classes like the Part-Time Reserve Law Enforcement Training Academy and the ever-popular commercial truck driving classes, as well as how continuing education provides training to local hospitality workers through ServSafe workshops and the Radiology Workshop for Dental Assistants. Ford also talks about the Region IV science fair that the Office of Continuing Education is responsible for and a variety of other opportunities that Colson and her staff offer to not only Northeast employees, and students but the community and area workforce as well. To wrap up, Ford gives listeners the Northeast News and discusses athletics, academics, workforce, student activities, and human resources, along with many more important things happening at one of the nation's top community colleges.   For those who may have missed an episode, all Northeast TigerTalk episodes are archived at https://nemcctigertalk.simplecast.com.--NEMCC--Information about Northeast Mississippi Community CollegeNortheast Mississippi Community College is a leading educational institution that provides comprehensive academic, technical, and workforce training programs to empower students and promote lifelong learning. With a commitment to excellence, Northeast Mississippi Community College fosters a supportive environment that prepares individuals for success in their chosen fields.For more information about Northeast Mississippi Community College, visit http://www.nemcc.edu.

Do you need a Food Protection Management Certification from ServSafe? The next class is Wednesday and Thursday, Aug. 28 and 29, from 9 a.m. to 5 p.m. Classes will take place at the Wilson Annex III, classroom 10, 1103 4th Street in Floresville. The first day will cover all the curriculum for the exam and the second day is the ServSafe exam. The cost for the 2-day class is 5.00 and includes the class, study book, and exam. Students must RSVP by Aug. 6. For more information, visit foodsafety.tamu.edu or call Nicole Demmer at the Wilson County Extension Office at...Article Link

Quorum Court appoints Birkner as County Treasurer, committees consider paid fire chief, pay increase for emergency management director; Harvest of Hope nets enough food and funds to finish 2023; Servsafe training session approaching; SCCSD named Purple Star District for support of military families; Morrilton boys, Bigelow boys, Wonderview girls ranked in top ten in state hoops rankings; we talk with Morrilton Mayor Allen Lipsmeyer.

Continuing our series on experts in our field, today we have on Tom Suchuch to discuss the NM high school culinary program, ProStart. This is a national program with state level programs.  ProStart is part of a necessary conversaton about our current hiring challenges in the restaurant industry. The difficulty in finding and retaining either experienced and/or trainable staff is our latest challenge The industry business model is evolving quickly and restaurant owners have to adapt. Tom Schuch is a perfect choice -- his expertise as the Education Director in New Mexico's chapter of the National Restaurant Association can allow us to think about other avenues to find for hiring people.  Tom Schuch has extensive experience. Tom has been in the food and beverage industry for over twenty years, is a ServSafe instructor with NMRA for the last 3 years and now is leading the ProStart progam. He leads other educational initiatives including ServSafe, Alcohol Server, and ManageFirst certifications.   He also serves as the Executive Director of the Hospitality Industry Education Foundation. Links mentioned in this episode: education@nmrestaurants.org https://www.nmrestaurants.org/prostart-program/ https://chooserestaurants.org/programs/restaurant-ready/ https://chooserestaurants.org/programs/prostart Here is their links mentioned in the show. This episode is intentionally making and effort to seed this information to food and drink businesses around the country. 

Patrick Guzzle, M.P.H., M.A. is the Vice President of Food Science for the National Restaurant Association. He has been involved in retail food safety for over 20 years, since his wife contracted Escherichia coli O157:H7. Patrick's career in food safety began as an Environmental Health Specialist in the Southeastern Idaho Public Health District. He later became the Environmental Health Supervisor and was involved in all aspects of environmental health. In 2004, Patrick was hired as the Idaho Food Protection Program Manager with the State Division of Public Health. During that time, he served as President of the Idaho Environmental Health Association. In 2018, Patrick started Mountain West Food Safety LLC and was the Principal Consultant. In addition to helping several clients strengthen their own food safety efforts, Patrick regularly taught ServSafe® courses throughout Idaho and Eastern Oregon. Patrick has been an active participant in the Conference for Food Protection (CFP) and has served on several Committees, as well as Chairing Council II within the CFP. He served as Chair of the CFP from 2016–2018. He has received several commendations for his collaborative efforts with other organizations over the years. Patrick is an active member of the Association of Food and Drug Officials, the National Environmental Health Association (NEHA), and the Western Association of Food and Drug Officials. He is also an adjunct professor of Public Health at Boise State University. Patrick received an M.P.H., an M.A. in Anthropology, and a B.A. in Spanish from Idaho State University. Melissa Ham, R.E.H.S., is a North Carolina native who has spent over half of her life working in Environmental Health. Her career started in 1989 with a local health department Environmental Health Programs. In 2001, she continued her career as an Environmental Health Regional Specialist. During her 18 years at the North Carolina Department of Health and Human Services, she worked with local health department programs, served on committees, and was tasked with coordination of the FDA Retail Program Standards. In 2010, Melissa worked to adopt the most current FDA Food Code in North Carolina. Since retirement, she has been working part time in the field, and was recently hired by Wake County Environmental Services as the Retail Program Standard Coordinator through the FDA Capacity Building grant. Glenda R. Lewis, M.S.P.H., is the Director of Retail Food Protection Staff at the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN) in the Office of Food Safety. Between beginning at FDA in 1996 and serving in her current role, Glenda started as a Team Member in, and then spent 14 years as Team Leader of, CFSAN's Retail Food Policy Team, with responsibility for leading the team in developing, revising, and interpreting regulations, model codes (such as the FDA Food Code), and federal guidelines that pertain to retail-level food operations (e.g., restaurants, retail food stores, food vending, and institutional foodservice facilities). Prior to FDA, Glenda served for eight years with the Volusia County Health Department in Florida as an Environmental Health Specialist. She holds a B.S. degree in Biology from Spelman College in Atlanta, Georgia and a M.S. degree in Public Health from the University of North Carolina at Chapel Hill. Andre Pierce, M.P.A. joined FDA in January 2022 as the Retail Food Protection Division Director in the Office of State Cooperative Programs (OSCP). He came to the position with 34 years of experience at a local health department in building relationships, sharing knowledge, and promoting quality improvement through the Voluntary Retail Program Standards. Andre earned his B.Sc. degree in Biology from the University of North Carolina at Chapel Hill and his M.P.A. from North Carolina State University. In this episode of Food Safety Matters, we speak with Patrick, Melissa, Glenda, and Andre [24:02] about: How FDA's Food Code provides a framework of uniformity and consistency in the midst of decentralized retail food safety regulation in the U.S. How the Conference for Food Protection works with FDA and state restaurant associations to make recommendations about and support Food Code implementation The work it took to adopt the Food Code in North Carolina New topics addressed in the most recent Food Code (released in December 2022), and what new responsibilities the changes place on state and local health departments and restaurants Benefits that the Food Code bring to regulators, industry, and consumers The ways in which funding from FDA and NEHA has enhanced North Carolina's participation in the Retail Food Program Standards How FDA encourages Food Code adoption, for example, though Retail Food Safety Regulatory Association collaborative How the National Restaurant Association incorporates Food Code concepts into ServSafe guidance and resources FDA's method for keeping the Food Code updated and how it may evolve in the future, and the possibility of a national Food Code implementation strategy. News and Resources NARMS Releases 2020 Report on AMR Trends in Foodborne Pathogens [1:30] CDC Identifies Significant REP Strain of E. coli Causing Outbreaks Linked to Leafy Greens [5:08] Expanded Food Safety Investigation Act Would Give FDA, CDC Authority to Test for Pathogens on Farms to Trace Outbreaks [7:00] Scientists Discover Microbe That Degrades Harmful Mycotoxin [12:08] Titanium Dioxide Removed From California Food Safety Act; Four Chemicals Still Under Consideration for Ban [14:22] FDA to Hold Public Listening Session on Recall Modernization (Register) [19:00] Register for the Food Safety Magazine Webinar “Foreign Object Control: Best Practices in Food Processing and Foodservice” We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Navigating the restaurant industry can be tough for workers involved in it.  From constantly changing schedules, demanding, and unruly customers, even A.I. and robots beginning to disrupt the space, restaurant workers are contending with a lot these days. The last thing they need is an organization using their own wages to lobby against increases to the minimum wage, which is exactly what's happening through the ServSafe certification. Talmon Smith is an Economic Reporter for The New York Times, a Harvard Institute of Politics National Campaign Ambassador, and a former fellow at the Center for the Study of Race and Democracy. Much of Talmon's work focuses on labor issues regarding wages, corruption, and racial politics. Alongside previous guest David Fahrenthold, Talmon co-authored the article  “How Restaurant Workers Pay for Lobbying to Keep Their Wages Low,” that delves into how the National Restaurant Association (NRA), the largest foodservice trade association in the world, utilizes the fifteen dollar fee from required ServSafe courses to fund their own lobbying efforts. We wanted to get Talmon's perspective on what was most surprising about putting together the article, the legal intricacies of how the NRA set up such a system, and the “benefits” of ServSafe, and if it really helps workers. In a time when restaurant workers, once lauded as essential workers, are now increasingly under pressure to do more with less, this is another episode you're not going to want to miss.  So, with that…let's bring it in!

Like many aspiring cooks, Chef Patrick Phelan grew up cooking at home and dreamt of being a chef someday. After working in various restaurant roles in college, he worked his way up to pastry chef at a top New Orleans restaurant. But his culinary career took an unexpected turn into education after Hurricane Katrina closed his restaurant. With a reopening uncertain, Patrick went looking for a new job and landed one as a ProStart educator for a school in the area. Nearly two decades later, he's still teaching and was recently named 2023 ProStart Teacher of the Year. Listen in to hear more about Patrick's commitment to educating tomorrow's restaurant leaders. (01:49) - Patrick's journey from the kitchen to the classroom(05:14) - Explaining the ProStart Educator role(07:57) - Building career paths for students(10:25) - Helping students expand their culinary horizons(13:36) - Inspiring career paths of ProStart graduates(16:08) - Advice for students curious about the ProStart programProStart is a two-year industry-backed culinary arts and restaurant management program for high school students. The program reaches approximately 165,000 students in over 1,850 schools in all 50 states, Washington, dc, and the territory of Guam. Over the past 23 years, more than 1 million students have participated in ProStart.Patrick Phelan is a certified ProStart and ServSafe educator based in Louisiana. Patrick has worked in the restaurant industry for over 20 years in a number of capacities and has been educating the next generation of restaurant workers for 17 years.The ProStart Teacher of the Year Award, sponsored by Golden Corral in honor of founder James Maynard, honors one individual for their tireless dedication to providing remarkable experiences to their ProStart students.The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.Podcast episode production by Dante32.

We dissect the AICPA's plan; Short seller Hindenburg Research reports that Adani Group had 23 and 24 year-old auditors sign off on financials. WSJ asks: "How can we make accounting cool?"; Biden vows to veto GOP plan to abolish the IRS; CPA exam takers down 25% since 2018; IRS too busy to replace old computers, suspends projectSponsorsOnPay - https://cloudaccountingpodcast.promo/onpayRelay - https://cloudaccountingpodcast.promo/relayFirst Republic Bank - https://cloudaccountingpodcast.promo/firstrepublicNeed CPE? Subscribe to the Earmark Accounting Podcast: https://podcast.earmarkcpe.comGet CPE for listening to podcasts with Earmark CPE: https://earmarkcpe (00:00) - Thank you to our sponsor, OnPay (00:19) - Preview: (01:01) - Introduction and some of what we'll cover this episode (03:13) - NPR Marketplace interview with Adrienne Gonzalez and the struggle to find accountants (10:30) - AICPA's town hall (16:43) - Thank you to our sponsor, OnPay (18:01) - Checking in on our live chat (21:12) - Matt asks for ideas on how he should obtain his 150 hours (27:47) - Thank you to our sponsor, Relay (29:55) - Accounting Today article on CPA exam pass rates falling in 2022 (35:59) - GAO says IRS gave up on computer systems upgrade (39:49) - Thank you to our sponsor, First Republic Bank (40:35) - Republican bill to abolish the IRS (43:15) - Lets talk about Adani Group's auditors (46:20) - Tether releases latest attestation report (48:51) - Nikole's voicemail and the Accounting High bracket (51:32) - Company holds "funeral" for QuickBooks (53:35) - Blake reads some listeners comments and feeback (58:05) - Wrap up and the CAP is going ti Expensicon! (59:46) - Classifieds (59:48) - Client Hub (01:00:24) - RightTool (01:00:46) - Federal Tax Updates Podcast (01:01:59) - How to advertise in these classifieds Show NotesHow Can We Make Accounting Cool? - WSJ          https://www.wsj.com/articles/how-can-we-make-accounting-cool-11675973909 If You Let 23-Year-Olds Sign Off on Audits, You're Gonna Have a Bad Timehttps://www.goingconcern.com/adani-group-auditors/ Why there's a national shortage of accountants https://www.marketplace.org/2023/02/07/as-tax-season-approaches-accounting-firms-are-short-on-staff/ Biden Vows to Veto GOP Plan to Abolish the IRS https://www.cpapracticeadvisor.com/2023/02/02/biden-vows-to-veto-gop-plan-to-abolish-the-irs/76458/ Controller - National Women's Soccer League (New York · NY)     https://www.teamworkonline.com/soccer-jobs/nwslsoccer/nwsl-league-office/controller-2034269 What's New in FreshBooks – 2023             https://www.freshbooks.com/blog/product-updates-2023 Self-employed bookkeeping platform Hnry books $35 million Series Bhttps://www.startupdaily.net/topic/funding/self-employed-bookkeeping-platform-hnry-books-35-million-series-b/ McDonalds Presidents Says California FAST Act Will Kill Restaurantshttps://smallbiztrends.com/2023/01/mcdonalds-presidents-says-california-fast-act-will-hurt-small-business.html New York Requires Disclosure in Small Businesses Financinghttps://www.pymnts.com/news/regulation/2023/new-york-requires-disclosure-in-small-businesses-financing/ Almost 70K ‘questionable' Social Security numbers used for $5.4B in pandemic-related loans: watchdog  https://thehill.com/policy/finance/3837329-almost-70k-questionable-social-security-numbers-used-for-5-4b-in-pandemic-related-loans-watchdog/ The 15 largest banks in the US    https://finance.yahoo.com/news/15-largest-banks-us-160040404.html Football, lifeguarding, college and accounting      https://hoganstand.com/article/index/326378 Password Managers – An Insightful Accountant Software Comparisonhttps://www.intuitiveaccountant.com/accounting-tech/vendor-news/password-managers-an-insightful-accountant-software-comparis/ IRS more likely to audit Black taxpayers https://www.accountingtoday.com/news/irs-more-likely-to-audit-black-taxpayers Press Release- February 1, 2023: Superintendent Adrienne A. Harris Adopts Updated Regulation For Disclosure Requirements For Commercial Financinghttps://www.dfs.ny.gov/reports_and_publications/press_releases/pr202302011 Crypto's One-Time Favorite Bank Faces Federal Probe Into FTX Relationshiphttps://www.pymnts.com/cryptocurrency/2023/cryptos-one-time-favorite-bank-faces-federal-probe-into-ftx-relationship/ US Bank launches automated direct deposit switchinghttps://bankautomationnews.com/allposts/payments/us-bank-launches-automated-direct-deposit-switching/ Chase to Expand Small Business Banking Workforce by 20%          https://www.pymnts.com/digital-first-banking/2023/chase-to-expand-small-business-banking-workforce-by-20-pct/ How Can We Make Accounting Cool? - WSJ          https://www.wsj.com/articles/how-can-we-make-accounting-cool-11675973909 Passing or failing? Pass rates for CPA exam fell in 2022https://www.accountingtoday.com/news/passing-or-failing-pass-rates-for-cpa-exam-fell-in-2022 How inclusive is your accounting firm?   https://www.accountingtoday.com/opinion/how-inclusive-is-your-firm AICPA proposes extensive tax changes to Congresshttps://www.accountingtoday.com/news/aicpa-proposes-extensive-tax-changes-to-congress Tether Releases Attestation Report Showing $960M Excess Reserveshttps://www.pymnts.com/cryptocurrency/2023/tether-releases-attestation-report-showing-960m-excess-reserves/ The Quickbooks And The Deadhttps://www.realclearmarkets.com/2023/02/09/the_quickbooks_and_the_dead_880636.html Tax Policy in Biden's 2023 State of the Union Address      https://taxfoundation.org/biden-state-of-the-union-tax-proposals/ Watch for accidental fraud, forensic accounting expert says          https://www.cfodive.com/news/watch-accidental-fraud-author-says/642358/ Accounting Services: The Talent War       https://www.lanereport.com/162724/2023/02/accounting-services-the-talent-war/ Most accounting professionals want more mental health help: studyhttps://www.cfodive.com/news/most-accounting-professionals-want-more-mental-health-help-study/642315/ Finzly Launches API Giving Developers Access to FedNow Servicehttps://www.pymnts.com/news/faster-payments/2023/finzly-launches-api-giving-developers-access-to-fednow-service/ Growblocks Raises $6M to Help Businesses Forecast Revenueshttps://www.pymnts.com/news/investment-tracker/2023/growblocks-raises-6m-to-help-businesses-forecast-revenues/ Gusto lays off 5% of staff              https://www.accountingtoday.com/news/gusto-lays-off-5-of-staff Students learn all about accounting at High School Leaders Conference at UM-Dearbornhttps://www.pressandguide.com/2023/02/08/students-learn-all-about-accounting-at-high-school-leaders-conference-at-um-dearborn Don't Let Clients Dictate Tax Workflow   https://cpatrendlines.com/2023/02/07/dont-let-clients-dictate-tax-workflow/ Center Your Firm Around Your Client       https://cpatrendlines.com/2023/02/03/center-your-firm-around-your-client/ How Marketing in Accounting Has Evolved           https://cpatrendlines.com/2023/02/03/how-marketing-in-accounting-has-evolved/ Jobber fixes on $100M as its platform for home services pros hits ...https://techcrunch.com/2023/02/07/jobber-fixes-on-100m-as-its-platform-for-home-services-pros-hits-200k-users/ Are SMBs invited to the business intelligence (BI) party? https://www.cio.com/article/453900/are-smbs-invited-to-the-business-intelligence-bi-party.html H&R Block went through 6 CEOs in a decade. Its latest chief exec is a marketing whiz with plans to claw back market share: ‘We were kind of that dusty place on the corner'https://fortune.com/2023/02/03/hr-block-ceo-taxes-growth-gig-workers-freelance-small-business/ IRS tells taxpayers in some states to wait to file taxes       https://www.accountingtoday.com/news/irs-tells-taxpayers-in-states-like-california-to-wait-to-file-taxes There's a surprising culprit behind mass layoffs, says a prominent management professor at Whartonhttps://fortune.com/2023/02/08/surprising-culprit-behind-mass-layoffs-says-management-professor-wharton/ Americanas' $4B Accounting Scandal Puts More Scrutiny on PwC's ...https://www.insurancejournal.com/news/international/2023/02/08/706637.htm AICPA publishes audit risk guide https://www.accountingtoday.com/news/aicpa-publishes-audit-risk-guide CoinTracker unveils real-time crypto tax advice from live expertshttps://www.accountingtoday.com/news/cointracker-unveils-real-time-crypto-tax-advice-from-live-experts IRS dropped plans to modernize some of its outdated systemshttps://www.accountingtoday.com/news/irs-dropped-plans-to-modernize-some-of-its-outdated-systems Accounting students provide volunteer income tax filing services to ...https://www.psu.edu/news/scranton/story/accounting-students-provide-volunteer-income-tax-filing-services-community/ Intuit study reveals Gen Z doesn't want to talk about financeshttps://www.atmmarketplace.com/news/intuit-study-reveals-gen-z-doesnt-want-to-talk-about-finances/ The past and future of accounting             https://www.accountingtoday.com/podcast/the-past-and-future-of-accounting Senators demand an accounting of how ServSafe fees are used  https://restaurantbusinessonline.com/operations/senators-demand-accounting-how-servsafe-fees-are-used Talent acquisition: AICPA chair hears student voices, shares strategieshttps://www.journalofaccountancy.com/news/2023/feb/talent-acquisition-aicpa-chair-hears-student-voices-shares-strategies.html Inkle Raises $1.5M to Power Tax & Accounting for US Cross-border ...https://financialit.net/news/fundraising-news/inkle-raises-15m-power-tax-accounting-us-cross-border-companies Does ChatGPT have any of the answers for accounting?https://www.accountantsdaily.com.au/technology/18115-does-chatgpt-have-any-of-the-answers-for-accounting OakNorth set to close Fluidly following 2021 acquisition https://www.altfi.com/article/10379_oaknorth-set-to-close-fluidly-following-2021-acquisition Lawyers wanted at the IRS           https://www.accountingtoday.com/news/lawyers-wanted-at-the-irs Fluidly to close its doors in April https://www.accountingweb.co.uk/tech/accounting-software/fluidly-to-close-its-doors-in-april Simu Liu praised for giving advice on accounting, burnout and ... https://www.independent.co.uk/life-style/simu-liu-twitter-advice-b2275858.html  Eller College scholarship aims to promote diversity in accountinghttps://azbigmedia.com/business/eller-college-scholarship-aims-to-promote-diversity-in-accounting/ iwocaPay Becomes the First Invoice Checkout Integration with Buy Now, Pay Later Option for Businesses that Integrate with QuickBooks           https://financialit.net/news/e-invoicing/iwocapay-becomes-first-invoice-checkout-integration-buy-now-pay-later-option Tax And Accounting SaaS Startup Inkle Raises $1.5 Million              https://www.msn.com/en-us/money/smallbusiness/tax-and-accounting-saas-startup-inkle-raises-dollar15-million/ar-AA179Y50 AICPA Town Hall: AICPA's 8-point human capital pipeline plan      https://townhall.libsyn.com/ath/aicpas-8-point-human-capital-pipeline-plan US Bank launches automated payroll deposit feature for new accountshttps://www.fintechfutures.com/2023/02/us-bank-launches-automated-payroll-deposit-feature-for-new-accounts/ Get in TouchThanks for listening and for the great reviews! 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Go Bigg or go home!! On our latest ‘Main Course' episode I got to sit down with my friend and coworker, Aaron Biggs, Regional Manager at the Chocolate Moose!! Ay Ay Ron plays a huge part in the community including serving on the board of Hoosiers Outrun Cancer and as President of the Fairview Elementary PTO. He makes my life easier in a million different ways and his bad dad jokes compliment my terrible uncle jokes on a daily basis. Not only is he better looking than I am, he was an Under Armor model, but he also scored better than me on the ServSafe. Join us as we get the inside scoop on Aaron and finally find out the answer to “Who do you think you are, Mr. Bigg stuff?”! Join our Patreon for exclusive merch, perks, and content: patreon.com/nodishes Original jingle by Lew Bruno

For anyone who has ever worked in the food service industry, the word ServSafe will likely bring back painful memories of some of the most mind-numbing, waste of time online courses in the world. But, as New York Times reporter David Fahrenthold has uncovered, there's a much more sinister side to the infamous food safety software. David's been a reporter since 2000, where he started as an intern on the night shift desk at The Washington Post. Eventually he made his way to the political analyst desk, covering much of the Obama and Trump Administrations. He earned his Pulitzer in 2017 for his investigation into Trump's charitable givings, exposing a web of misallocated funds for personal debts. In his recent New York Times article “How Restaurant Workers Pay for Lobbying to Keep Their Wages Low,” David cracks open how The National Restaurant Association, the largest foodservice trade association in the world, utilizes the fifteen dollar fee from required ServSafe courses to fund their own lobbying efforts. That means the money from millions of frontline restaurant workers goes into the pockets of the lobbyists that are often the key blockers of reform regarding hourly wages, healthcare, and benefits. We wanted to sit down with David today to learn why he wanted to pursue the subject of ServSafe and The National Restaurant Association, the effectiveness of ServSafe, and what this means for the greater restaurant industry. This is a really special episode, one that's important for everyone regardless of position in the food industry to listen to, so without further ado…let's bring it in!

New Tuesday, New episode! This week in Asian American politics: - K-Pop group Omega X wins its lawsuit against Spire Entertainment, its abusive management company. - Rikers Island may not close, even though the whole plan in NYC was to close Rikers to build "smaller" jails in Chinatown and 4 other locations. But now Eric Adams is saying not only is Rikers closing up in the air, he still wants the 4 new jails. Cop city! - Workers in China lose their jobs and protest. The catch is these jobs are the essential ones. - Restaurant workers have to pay for training, and many of them get their certificate through Servsafe. The twist? Servsafe uses that money to lobby against minimum wage increases for restaurant workers - ChatGPT is not racist. Yet. -- CHECK US OUT ON SOCIAL MEDIA: Our memes are so good Asian people will mention them when they meet us in real life. ➤ Instagram: https://instagram.com/politicallyasianpodcast/ ➤ Twitter: https://twitter.com/politicasianpod ➤ Website: https://politicallyasianpodcast.com -- INQUIRIES: politicallyasianpodcast@gmail.com -- SUPPORT US ON PATREON (currently fundraising for episode transcription services and a video editor): https://patreon.com/politicallyasian -- MUSIC by Clueless Kit: https://soundcloud.com/cluelesskit Song title: live now -- ALGORITHM? Chinese American Politics, Korean American Politics, Japanese American Politics, South Asian politics, Asian American politics, AAPI politics, Asian American Political Alliance, Asian American leader, Asian American Protests 1960s, Asian American policy, Asian leftist, Asian American leftist, Asian American leftist podcast

On this episode I chat about the reporting by the NY Times that the food safety certification, ServSafe, is using it's funds to lobby against better wages for restaurant workers. I also share some of the solutions and alternatives proposed. I then go over answers from you, the Line Cook Nation, on which is more important: Consistency or Creativity. Link to NY Times Article: https://www.nytimes.com/2023/01/17/us/politics/restaurant-workers-wages-lobbying.html Link to Nation's Restaurant News Articles: https://www.nrn.com/news/one-fair-wage-launches-food-safety-training-program-compete-servsafe Link to Newsletter sign up: linecookthoughts.com

Episode 275: What the New York Times missed in its story on ServSafe by Align Public Strategies

Episode 275: What the New York Times missed in its story on ServSafe by Align Public Strategies

There's a new most-ordered entree at Chick-fil-A. The battle over ServSafe is headed to court. And Red Lobster closes some restaurants.

Today we're talking about adding egg whites to sourdough, the rising cost of eggs, health inspections and the bombshell that ServSafe is funding the NRA's lobbying to keep restaurant wages down. For shame, ServSafe!As always, find us here:https://www.facebook.com/groups/774902433251568https://www.instagram.com/chefbenrandall/ (instagram)https://podcasts.apple.com/us/podcast/in-the-weeds-with-ben-randall/id869521547intheweedswbr.com@wurstharold (twitter)https://www.redbubble.com/people/enzwell/shop

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches, and Bret Thorn spoke about the new report from the New York Times detailing the National Restaurant Association’s alleged lobbying efforts using ServSafe money. Earlier this week, there was a report from the New York Times that accused the NRA of using the $15 ServSafe fee required to take the food-safety training – which the publication alleged all servers were paying for themselves — for lobbying efforts against minimum wage increases. The next day, One Fair Wage released its own version of ServSafe after being a key piece of the New York Times report. The team discussed what this means for the industry and why the report was bad journalism. Next, the team discussed loyalty programs. It seems like with the new year comes new loyalty programs (along with salads), with six chains announcing new or revamped loyalty programs ­ and some even joining the metaverse. The editors discussed what this means in the podcast. And finally, the team discussed the financial situations of Subway and Wendy’s. The former disclosed it would be open to a sale, and with a $10 billion valuation, the NRN editors discussed who would possibly buy the brand and what they would have to do to turn it around

Breaking…..The New York Times uncovered something gigantic!As Walk- In Talk Media is to understand, the restaurant industry is facing a bombshell report that has uncovered a scheme to keep wages low and workers' rights suppressed. According to a New York Times investigation, the National Restaurant Association has been using mandatory food safety classes to force workers to unwittingly fund lobbying against wage increases. The report found that the National Restaurant Association has been using a “mandatory” food safety class to force workers to pay for their own training. The fees for the classes are then used to fund the Association's lobbying efforts against wage increases. The Association has also been using the fees to fund its own political activities, including campaign donations to politicians who oppose wage increases.The report has been met with outrage from workers and labor advocates. They argue that the Association is exploiting workers in order to protect its own interests.#NYTIMEShttps://www.nytimes.com/2023/01/17/us/politics/restaurant-workers-wages-lobbying.html?smid=url-share&fbclid=IwAR3anBB71TgIf15geqLg2aUrLxqX6P0oE4GjxL11hABUp_icUQzXY1j8PL4More to be added soon…  Peninsula Foodservice: The Best Beef! Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

Recently, the New York Times brought to attention the fact that the National Restaurant Association owns ServSafe, the often mandatory food safety course across the country that employees usually have to pay for. This money then goes toward lobbying against raising the tipped minimum wage. Learn more about the current state of the tipped wage as hosted by Rachel Teichman, LMSW and Victor Varnado, KSN! Produced by Victor Varnado & Rachel Teichman Full Wikipedia & news article here: https://www.nytimes.com/2023/01/17/us/politics/restaurant-workers-wages-lobbying.html https://en.wikipedia.org/wiki/Tipped_wage WE APPRECIATE YOUR SUPPORT ON PATREON!https://www.patreon.com/wikilistenpodcast Find us on social media! https://www.facebook.com/WikiListen Instagram @WikiListen Twitter @Wiki_Listen Youtube Get bonus content on Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

All this week I am talking with Joe Alexander about food safety. Joe is a ServSafe instructor and food truck owner. My Newest Book – Food Truck 201: Get Off the Truck! https://www.amazon.com/dp/B0B5F2ND5W Get on my schedule for a free no obligation call. https://calendly.com/bill_moore/fttg-introductory-coaching-call Check out the best Food Truck group on Facebook https://www.facebook.com/groups/FoodTruckTraining Brand new to food trucking? Check out our training course that comes with 8 hours of one-on-one training. https://www.moorebetterperformance.com/food-truck-101.html For old school folks that like reading books I have you covered as well with a 300 plus page textbook and an optional study guide. https://www.amazon.com/gp/product/1697684467 We have video training on our YouTube channel. https://www.youtube.com/c/foodvendorreality Support the pod with a monthly donation. https://anchor.fm/food-truck-training/support Or offer one time support here. https://www.moorebetterperformance.com/store/p7/10_Minute_Food_Truck_Training_Pod_Cast_Support.html Intro Music: Just Breathing by NEFFEX https://www.youtube.com/channel/UCBefBxNTPoNCQBU_Lta6Nvg --- Support this podcast: https://anchor.fm/food-truck-training/support

All this week I am talking with Joe Alexander about food safety. Joe is a ServSafe instructor and food truck owner. My Newest Book – Food Truck 201: Get Off the Truck! https://www.amazon.com/dp/B0B5F2ND5W Get on my schedule for a free no obligation call. https://calendly.com/bill_moore/fttg-introductory-coaching-call Check out the best Food Truck group on Facebook https://www.facebook.com/groups/FoodTruckTraining Brand new to food trucking? Check out our training course that comes with 8 hours of one-on-one training. https://www.moorebetterperformance.com/food-truck-101.html For old school folks that like reading books I have you covered as well with a 300 plus page textbook and an optional study guide. https://www.amazon.com/gp/product/1697684467 We have video training on our YouTube channel. https://www.youtube.com/c/foodvendorreality Support the pod with a monthly donation. https://anchor.fm/food-truck-training/support Or offer one time support here. https://www.moorebetterperformance.com/store/p7/10_Minute_Food_Truck_Training_Pod_Cast_Support.html Intro Music: Just Breathing by NEFFEX https://www.youtube.com/channel/UCBefBxNTPoNCQBU_Lta6Nvg --- Support this podcast: https://anchor.fm/food-truck-training/support

All this week I am talking with Joe Alexander about food safety. Joe is a ServSafe instructor and food truck owner. My Newest Book – Food Truck 201: Get Off the Truck! https://www.amazon.com/dp/B0B5F2ND5W Get on my schedule for a free no obligation call. https://calendly.com/bill_moore/fttg-introductory-coaching-call Check out the best Food Truck group on Facebook https://www.facebook.com/groups/FoodTruckTraining Brand new to food trucking? Check out our training course that comes with 8 hours of one-on-one training. https://www.moorebetterperformance.com/food-truck-101.html For old school folks that like reading books I have you covered as well with a 300 plus page textbook and an optional study guide. https://www.amazon.com/gp/product/1697684467 We have video training on our YouTube channel. https://www.youtube.com/c/foodvendorreality Support the pod with a monthly donation. https://anchor.fm/food-truck-training/support Or offer one time support here. https://www.moorebetterperformance.com/store/p7/10_Minute_Food_Truck_Training_Pod_Cast_Support.html Intro Music: Just Breathing by NEFFEX https://www.youtube.com/channel/UCBefBxNTPoNCQBU_Lta6Nvg --- Support this podcast: https://anchor.fm/food-truck-training/support

All this week I am talking with Joe Alexander about food safety. Joe is a ServSafe instructor and food truck owner. My Newest Book – Food Truck 201: Get Off the Truck! https://www.amazon.com/dp/B0B5F2ND5W Get on my schedule for a free no obligation call. https://calendly.com/bill_moore/fttg-introductory-coaching-call Check out the best Food Truck group on Facebook https://www.facebook.com/groups/FoodTruckTraining Brand new to food trucking? Check out our training course that comes with 8 hours of one-on-one training. https://www.moorebetterperformance.com/food-truck-101.html For old school folks that like reading books I have you covered as well with a 300 plus page textbook and an optional study guide. https://www.amazon.com/gp/product/1697684467 We have video training on our YouTube channel. https://www.youtube.com/c/foodvendorreality Support the pod with a monthly donation. https://anchor.fm/food-truck-training/support Or offer one time support here. https://www.moorebetterperformance.com/store/p7/10_Minute_Food_Truck_Training_Pod_Cast_Support.html Intro Music: Just Breathing by NEFFEX https://www.youtube.com/channel/UCBefBxNTPoNCQBU_Lta6Nvg --- Support this podcast: https://anchor.fm/food-truck-training/support

All this week I am talking with Joe Alexander about food safety. Joe is a ServSafe instructor and food truck owner. My Newest Book – Food Truck 201: Get Off the Truck! https://www.amazon.com/dp/B0B5F2ND5W Get on my schedule for a free no obligation call. https://calendly.com/bill_moore/fttg-introductory-coaching-call Check out the best Food Truck group on Facebook https://www.facebook.com/groups/FoodTruckTraining Brand new to food trucking? Check out our training course that comes with 8 hours of one-on-one training. https://www.moorebetterperformance.com/food-truck-101.html For old school folks that like reading books I have you covered as well with a 300 plus page textbook and an optional study guide. https://www.amazon.com/gp/product/1697684467 We have video training on our YouTube channel. https://www.youtube.com/c/foodvendorreality Support the pod with a monthly donation. https://anchor.fm/food-truck-training/support Or offer one time support here. https://www.moorebetterperformance.com/store/p7/10_Minute_Food_Truck_Training_Pod_Cast_Support.html Intro Music: Just Breathing by NEFFEX https://www.youtube.com/channel/UCBefBxNTPoNCQBU_Lta6Nvg --- Support this podcast: https://anchor.fm/food-truck-training/support

All this week I am talking with Joe Alexander about food safety. Joe is a ServSafe instructor and food truck owner. My Newest Book – Food Truck 201: Get Off the Truck! https://www.amazon.com/dp/B0B5F2ND5W Get on my schedule for a free no obligation call. https://calendly.com/bill_moore/fttg-introductory-coaching-call Check out the best Food Truck group on Facebook https://www.facebook.com/groups/FoodTruckTraining Brand new to food trucking? Check out our training course that comes with 8 hours of one-on-one training. https://www.moorebetterperformance.com/food-truck-101.html For old school folks that like reading books I have you covered as well with a 300 plus page textbook and an optional study guide. https://www.amazon.com/gp/product/1697684467 We have video training on our YouTube channel. https://www.youtube.com/c/foodvendorreality Support the pod with a monthly donation. https://anchor.fm/food-truck-training/support Or offer one time support here. https://www.moorebetterperformance.com/store/p7/10_Minute_Food_Truck_Training_Pod_Cast_Support.html Intro Music: Just Breathing by NEFFEX https://www.youtube.com/channel/UCBefBxNTPoNCQBU_Lta6Nvg --- Support this podcast: https://anchor.fm/food-truck-training/support

All this week I am talking with Joe Alexander about food safety. Joe is a ServSafe instructor and food truck owner. My Newest Book – Food Truck 201: Get Off the Truck! https://www.amazon.com/dp/B0B5F2ND5W Get on my schedule for a free no obligation call. https://calendly.com/bill_moore/fttg-introductory-coaching-call Check out the best Food Truck group on Facebook https://www.facebook.com/groups/FoodTruckTraining Brand new to food trucking? Check out our training course that comes with 8 hours of one-on-one training. https://www.moorebetterperformance.com/food-truck-101.html For old school folks that like reading books I have you covered as well with a 300 plus page textbook and an optional study guide. https://www.amazon.com/gp/product/1697684467 We have video training on our YouTube channel. https://www.youtube.com/c/foodvendorreality Support the pod with a monthly donation. https://anchor.fm/food-truck-training/support Or offer one time support here. https://www.moorebetterperformance.com/store/p7/10_Minute_Food_Truck_Training_Pod_Cast_Support.html Intro Music: Just Breathing by NEFFEX https://www.youtube.com/channel/UCBefBxNTPoNCQBU_Lta6Nvg --- Support this podcast: https://anchor.fm/food-truck-training/support

Bio: Chef Patty is the creator of The Mad Table. She is a culinary instructor, private chef, recipe and menu developer, and food stylist. Her mission is to inspire people to fall in love with food through workshops, classes, and interactive dinners. All while sharing ways to eat healthy without compromising flavor. Prior to her culinary career she was a Home Economics teacher that taught middle and high school students. Her curriculum included safety and sanitation, cooking techniques, basic nutrition, recipe development, and more. Chef Patty has formal culinary training and is ServSafe certified. As a private chef and culinary instructor, she has done numerous live food demonstrations in her private and group cooking classes and many in our local community. This includes but is not limited to: ● The Children's Trust ● Baptist Health Breast Cancer Sip and Sauté Interactive Dinner ● Coconut Grove Art Festival ● Miami and Ft. Lauderdale Home Design & Remodeling Show ● Susan G. Komen Race for the Cure ● Miami Book Fair International ● MDC Dinner for World-Renowned Spanish Chef Juan Mari Arzak ● Miele Experience Center She has also been a guest Chef at the James Beard House Foundation in New York City and has lead a Recipe and Menu Development project for Subway Corporation. Some of her most popular food styling projects include: ● Food Network ● Bacardi Limited ● Landmark Theatre Chef Patty now serves as secretary on the board of Les Dames d'Escoffier's South Florida Chapter, a professional society for women in culinary, hospitality, and wine industries." * The Mad Table https://themadtable.com/ * The Essential Cuban Cookbook Classic Recipes: https://www.amazon.com/Essential-Cuban-Cookbook-Classic-Recipes/dp/1638782059 * Les Dames d'Escoffier International https://ldei.org/ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

D.A.H. Cuisines®️ LLC dba: DAH-Lish Cuisines, is a catering and meal delivery service company, whose focused style of cooking, can be described as elevated American Cuisine with a French Flair. Owned and operated by Kesha Harris, Chef Kesha had a passion for cooking as a young girl, and in 2017 she opened her own catering business. In 2018, she attended the prestigious Culinary Institute of America (CIA) in Hyde Park, New York, where she earned her degree in the Culinary Arts. During her tenure at the CIA, she completed her 3-month externship, at a 3-Michelin Star restaurant in the Shenandoah Valley area of Virginia and is a Classically-Trained, ServSafe, and Allergen-Certified Chef. D.A.H Cuisines specializes in catering weddings, small dinner parties, private and corporate events. As well, they provide bi-weekly meal delivery and family meal planning & preparation services, to various counties across the Virginia Region. Website: www.dahcuisines.com Instagram: d.a.h.cuisines Facebook: kesha.harris , dahlishcuisines Facebook D.A.H. Cuisines Weekly Dinners (Private Group): https://www.facebook.com/groups/253239879120473 Alignable: https://www.alignable.com/winchester-va/d-a-h-cuisines-llc

Ben Piper is the owner of Piper's Pit BBQ in Aliquippa, PA and works as a culinary instructor at Beaver County CTC. Bob has years of experience working in a variety places from fast food to country clubs. It's this experience and his passion for his work that allows him to prepare his students for workforce. Why Culinary Arts? Program @ A Glance: Baking & Pastry Arts Catering Customer Service Gourmet & Fine Dining Menu Planning & Nutrition In Depth: Culinary Arts is an instructional program that prepares students for employment related to institutional, commercial or self-owned food establishments or other food industry occupations. Instruction and specialized learning experiences include theory, laboratory and work experience related to planning, selecting, preparing and serving of quantity food and food products; nutritive values; use and care of commercial equipment; safety; and sanitation precautions. Instructional skills are provided to individuals desiring to become employed in all areas of the food service industry at entry level. Students choosing to take the “ServSafe” Food Safety Certification class may receive college credit for attaining “ServSafe” certification and will qualify to apply for the Pennsylvania Department of Agriculture State Food Safety Certification.Beaver County Career & Technology Center Links https://www.bcctc.org/ https://www.instagram.com/ctcbeavercounty/ https://www.youtube.com/channel/UCVf11s-AWsb0rKKsoBGC63Q/featured https://www.linkedin.com/in/beavercountyctc/ https://www.facebook.com/BeaverCountyCTC/?ref=bookmarks https://twitter.com/BeaverCtc ABOUT PODCAST Skill Stadium podcast is the voice of the skilled trades. Every Tuesday morning, we feature guests from all over the world with the following backgrounds: Business Owners Hiring Managers Skilled Trades Professionals Trade School Administrators Career Coaches Skilled Trades Influencers The purpose of the podcast is to share stories, career advice, and job opportunities in the skilled trades. You are invited every week to listen in on a conversation with people who are passionate about the skilled trades. You get the information you cannot google, from real people doing the work.

Join us this weekend (May 21-24) for the National Restaurant Association Show 2022! This episode, host Karly McBride highlights several resources and programs that will be represented at the show. From a “Workforce Day” to training opportunities and presentations on current DEI initiatives, the Show is an excellent environment to connect with peers and embrace the continued recovery of the foodservice industry.  To register and learn more about the 2022 National Restaurant Association Show, visit:https://www.nationalrestaurantshow.com/ ( https://www.nationalrestaurantshow.com/).  (1:25) – Recruiting and retaining your workforce (3:03) – Workforce Day (3:56) –https://restaurant.org/education-and-resources/learning-center/workforce-engagement/restaurant-and-hospitality-leadership-center/ ( Restaurant & Hospitality Leadership Center (RHLC)) (4:17) –https://chooserestaurants.org/ProStart ( The ProStart Program) demo (4:51) – Military service memberhttps://chooserestaurants.org/Discover-Opportunities/For-Military ( opportunities) (5:20) –https://chooserestaurants.org/Redesign/Restaurant-Ready/HOPES ( Hospitality Opportunities for People (Re)entering Society (HOPES)) (5:46) –https://mfha.net/pathways-to-black-franchise-ownership-program/ ( Pathways to Black Franchise Ownership) (7:38) –https://www.servsafe.com/ ( ServSafe) (8:19) – Healthcare and insurance resources More resources and initiatives highlighted in this episode: On healthcare and insurance, including RHA Benefit Trust -https://restauranthealthcare.org/ ( https://restauranthealthcare.org/) Multicultural Foodservice & Hospitality Alliance (MFHA) -https://mfha.net/ ( https://mfha.net/) The National Restaurant Association Resource Library -https://restaurant.org/education-and-resources/resource-library ( https://restaurant.org/education-and-resources/resource-library) If you'd like to receive new episodes as they're published, please subscribe to https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

Live Life to be Happy This is an exciting episode where we get to introduce you to Becca Stackhouse Morson. Becca serves as the scheduler for Stacked Keys Podcast and she does a spectacular job building the relationships with our guests. Becca says she is blunt, honest and upfront—which means that you know what you are getting —every time with her. In her professional world she is an educator and introduces us to the world of Extension services. She works as a Family and Consumer Science Agent in Georgia. Her skills and talents plug into the community partners to serve her community in a friendly environment. We talk about the projects that are close to her heart and those include relationship programming where she gets to begin with middle school kids and talk about ways to handle themselves and be successful in relationships. She works in chronic disease with a program to work toward preventing diabetes and she's thrilled to watch how people can change their lives through more healthy eating and exercise. Another program Becca works with is financial education and she zeros in on learning and understanding your paycheck stub and knowing how it impacts. She works with teens to learn to budget and create solid financial skills. You can catch her teaching lifeguarding, CPR, ServSafe programing, processing tax returns through VITA and so much more. Her education and childhood played a key role in how she prepared for her life in general. We talk about chronic diseases and in particular Crohns — Becca was diagnosed with this invisible disease after a couple of years searching for answers when she was 18 years old. She gives great insight and over the years and she has learned a thing or two. She speaks up for herself and prepares for herself — a skill she says one has to grow and develop. Having a close friend helped her forge the changes she had to make while in college, away from home. Our conversation goes into discipline and where Becca started her own path to self discipline. From being a young athlete to handling her equipment, to managing her education plan through home schooling, Becca learned how to put the life together how she wanted it. An interesting path of conversation is that of being handed the short end of the stick and figuring out how to handle the rough days. Becca talks about her Jiu Jitsu journey and when she decided this was a sport she wanted to embark on—her brother Isaac was a major influence. She also talks about some of the life smacks that put her on this journey. People from all kinds of places were on the mats in Vegas and she saw women involved in ground work and that sold her. She began her journey. She has found this outlet to be exactly what she needs and is found in the 10th Planet system. She's heading for certification in self defense Jiu Jitsu and will incorporate that into her regime. The conversation includes talk of relationships and how she knew she found “the one” and connected and leaned into how to become a couple. There are turning points and she talks from her perspective of deciding how she lives. Becca has always been an entrepreneur and started her own business with Pampered Chef at age 14. From that moment, she forged ahead to earn her way. She talks about challenges and successes. Becca has passions that include travel, photography and lighthouses. You'll hear her talk about those stories and be inspired. She likes looking through a camera lens and catch what is happening because she can see it. She says that her Jiu Jitsu was easier to learn because she photographs tournaments and sees where the hand is going and where the next move is coming. Tune In! Contact professionally for programming etc to rebeccca.stackhouse@uga.edu andd her personal instagram is becca_stack_morson Tune In! The song “STOMP” is used by permission of artist Donica Knight and Jim Huff

Episode Notes•   I'm beyond thankful. I was recognized as the 2021 Teacher of the Year for New Bern High School. I came in second in the district, which is still an honor, I lost a... I don't wanna say loss. A young lady who was absolutely amazing also of district, so I don't take it lightly, I don't take these things like me, I am extremely humbled at every twist on turn of his teaching career that I have all of a sudden. (1:56)•  New Bern High School is the home of the bears, and we just went with the Bear Den bistro, we will cook two or three times a week. My students have created the mission statement, our vision state and our purpose. We try to make sure that it's what I know. That every student that I have is not going to call in the arts. I completely understand that, but I also know that they will be productive to society, and the way we do that is making sure they have the job skills and the soft skills that they need in order to be productive to be able to go out and get a job, and the students literally do everything in class, I manage the money, but they oversee it, they do the panel, they create the menu, they send him in us out, they plan everything.  I guide them, and I've been so, so, so blessed to have students that wanna do it, I've had students who graduated from Johnson Wales Culinary School and other Culinary Arts schools, and students go on to just do amazing things in college. (6:59)•  How many students are in your class? For the Bear den bistro,  I have a state cap.  I'm allowed 20 kids per class because I have a level one, which is like the beginning, my level two, which is an intermediate class, and I have a level 3, which is like an honors class that I've been very fortunate and I've had kids that once they take their level three courses.  After they have passed their ServSafe, I promote to them to sous chef and I get them their own chef jacket with the Bear Den Bistro and their name on their coat. (9:20)•  My long-term goal is for us to have a food truck, it are able to do stuff on the weekends and get that work experience and make a little money.  These classes, they come up with some of the most creative stuff.  This is crazy, but we have our own seasoning line, where we've created our own seasonings. One of our lessons is Century and taste and smell. So we had a seasoning and taste competition where every student creates their own season, so the basalt is the one that I created, and oh my God, I can't keep it.  It sells out, so is... And hopefully this year, we'll be able to introduce the two seasonings that our students have added, and it's been amazing. (11:45)•   Where I live here in New Bern. We're actually the birthplace of Pepsi which is what we're known for. It's a great place to raise a family.  My wife's a principal, my kids at in public schools, all my friends and family kids go to public school, so it's just... It's a great state to be in play, this area is absolutely phenomenal as far as being close-knit and be a community and loving and supporting each other, it's just huge. (17.46)CONNECT WITH BARBARA:• FCS Podcast: https://fcspodcast.com• FCS Tips: https://www.fcstips.com• Facebook: https://www.facebook.com/ConnectFCSed• Twitter: https://twitter.com/ConnectFCSed• Instagram:  https://www.instagram.com/connectfcsed• Pinterest: https://www.pinterest.com/connectfcsedCONNECT WITH KEVIN REESE SR.:Email: Kevin.Reese@cravenk12.orgFacebook: https://www.facebook.com/kereesesrLinkedIn: https://www.linkedin.com/in/kevin-reese-sr-11ab028aPhone Number: (252)-514-6400WHEN DOES IT AIR…September 29th, 2021

What Makes Chefs for Seniors a Good Neighbor...Chefs for Seniors offers an exciting alternative to ordinary meal delivery services!We have a team of highly skilled professional personal chefs ready to cook for you right here in Naples. Our chefs are ServSafe certified, undergo background checks, and are fully insured, and totally committed to creating delicious meals based on your dietary needs and food preferences. Let our highly trained chefs create specialized menus based on all the foods you love. Chefs for Seniors is the affordable healthy meal service you've been looking for. Now you can spend less time cooking and cleaning and more time enjoying your life with your friends and family.To learn more about Chefs for Seniors, go to: https://chefsforseniors.com/naples-flChefs for Seniors239-776-1758Support the show (https://goodneighborpodcast.com)

https://www.servsafedining.org/ (The ServSafe Dining Commitment) has been around for nearly 30 years as a best practices and training organization dedicated to making restaurants safer. The COVID-19 pandemic has put a spotlight on the importance of safety protocols in dining and has made consumers seek out restaurants that share this value. This week on Order Up, Sara Nickel, a Senior Director at the National Restaurant Association, discussed the ServSafe Dining Commitment and what restaurants can do to get involved. Listen to learn more. Nothing in this podcast shall be deemed to create or grant any rights to any third parties.  Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the National Restaurant Association and its affiliates cannot warrant the applicability of the information to any particular listener or party. This podcast is not intended to provide medical or legal advice.  Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality. If you'd like to receive new episodes as they're published, please subscribe to https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

We’re back this week with Ted Patrick's greatest deprogramming hits! Join us as Paige takes Mando and special guest Blaine Gibson through her final episode on Cult Deprogramming. Watch out, once you get your ServSafe certification, there ain't no turning back.   Also, we have a Patreon! [Insert Air Horn Noises Here] If you'd like to donate and join our cult, please visit www.patreon.com/cultpodcast or visit our website and click on the Patreon tab.

GUEST'S NAME: Carroll WebbCULINARY SCHOOL AFFILIATION: Johnson & Wales University, Providence, RIBIO: Originally from Washington DC., Chef Carroll Webb started his culinary career in Baltimore Maryland. It was there that he met Pamela Rouch, a recruiter from Johnson and Wales University, while attending a hotel / restaurant convention in the city. She encouraged him to apply to JWU's College of Culinary Arts, which he did. His application was accepted, and Chef Webb packed up and relocated to Providence, RI in 1996. Overall, he spent six years at Johnson & Wales University where he obtained an Associate's degree in Culinary Arts, a Bachelor's degree in Food Marketing, and Master's degree in Education / Teaching. During and after his education at Johnson & Wales University, Chef Webb gained practical industry experience in restaurants, corporate dining organizations and non-profits in numerous cities, including Baltimore, New York, Washington DC, and Providence RI. He has also been able to pass on his skills and knowledge of culinary arts to future generations of food and beverage employees through his teaching in both secondary and post-secondary education, as well as working for nonprofits and teaching ServSafe classes for the National Restaurant Association's Educational Foundation. SOCIAL MEDIA:LinkedIn: linkedin.com/in/carroll-b-w-b7b1a6128 Sign up for our email list / newsletter: https://chefroche.com/contact RATINGS / REVIEW: If you enjoy this episode or the podcast overall, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors!To do so, click HERE and then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”.  SPONSORSHIP / SUPPORT:If you like the show, this episode, and/or the video clips, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!Individuals can also donate through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChef. If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the podcast, please contact us at: culinaryschoolstories@gmail.com ABOUT THE SHOW: Culinary SchoolStories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school insome way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story!From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What's your culinary school story?” RESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions)Link Tree: https://linktr.ee/FoodMediaNetworkCSS Podcast Website: http://www.culinaryschoolstories.comChef Educator Podcast Website: http://www.chefeducator.comMain Website: https://www.chefroche.comYouTube: https://www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheInstagram: https://www.instagram.com/CulinarySchoolStories NOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk! MUSIC: "Family Montage" by Biz Baz Studio, YouTube Audio Library Culinary School Stories is a proud member of the Food Media Network!Copyright 2021Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

A slightly early show, True Believers, but I've got a long journey ahead. This is the Uticast, Episode #295, and this week we are joined by returning GFOP Luke Radel of Elected News!! HANDSHAKE.CITY!! - Be A Neighbor!!! On Tap This Week: Kevin and Sam start off with some Quick Thoughts about ServSafe training, car-rides and snowstorms; before breaking down the most pressing news of the week, including Trump's second impeachment trial, schools reopening and a promising increase in vaccine availability. Then, Sam sits down with returning GFOP Luke Radel of Elected News discuss the long-strange NY22 congressional race, the hope of communication going forward and the possibility of Tenney-Brindisi III. Finally, the Lads come together to debate smashing guitars, Valentine's Day and the Canadian flag. Plus, Happy Birthday, Utica!!! This is The Uticast and we're here to tell you a story. #JoinTheClub #MadeInUtica UTICAST.COM Apple Podcasts Spotify Stitcher Soundcloud Made In Utica Handshake.City

“Through industry research, we know that reassuring guests that restaurants are clean and safe is now more important than ever.” – Roy Hinojosa After months of quarantine, people are hungry to get back into restaurants. However, safety is paramount to would-be restaurant goers. To help patrons feel safer, the National Restaurant Association has rolled out the ServSafe Dining Commitment. Today, we're speaking with Sara Bray, Director of Workforce Development at the association, about how ServSafe works. She discusses the certification process and how restaurants can join the program. We also spoke to Roy Hinojosa, Division President of Golden Corral, about Golden Corral's experience with ServSafe. Listen to the episode to find out how your restaurant can benefit from the ServSafe Dining Commitment. (02:30) - Sara Bray, Director of Workforce Development at National Restaurant Association (03:38) -https://commit.servsafe.com/ ( ServSafe Dining Commitment) for operators (05:58) - Additional training (07:09) - Restaurant sanctuary (08:24) -https://www.servsafedining.org/ ( Servsafe Dining Commitment) for consumers (09:40) - Roy Hinojosa, Division President at Golden Corral Corporation (10:33) - Confidence in safety (11:52) - Happy to be out (13:13) - Finding our way back If you'd like to receive new episodes as they're published, please subscribe to https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.) Note: This episode was originally published on October 28, 2020

Can a couple with 24 items use the 12 item line at the store? Why should Rite Aid employees treat me like a "guest"? Have you met Marty the Stop & Shop robot, and do you kiss the ground he rolls on? Also, thank you ServSafe for educating everyone on rage in the time of COVID.

“Through industry research, we know that reassuring guests that restaurants are clean and safe is now more important than ever.” – Roy Hinojosa After months of quarantine, people are hungry to get back into restaurants. However, safety is paramount to would-be restaurant goers. To help patrons feel safer, the National Restaurant Association has rolled out the ServSafe Dining Commitment. Today, we're speaking with Sara Bray, Director of Workforce Development at the association, about how ServSafe works. She discusses the certification process and how restaurants can join the program. We also spoke to Roy Hinojosa, Division President of Golden Corral, about Golden Corral's experience with ServSafe. Listen to the episode to find out how your restaurant can benefit from the ServSafe Dining Commitment. (01:09) - Sara Bray, Director of Workforce Development at National Restaurant Association (02:17) -https://commit.servsafe.com/ ( ServSafe Dining Commitment) for operators (04:37) - Additional training  (05:48) - Restaurant sanctuary (07:03) -https://www.servsafedining.org/ ( Servsafe Dining Commitment) for consumers (08:19) - Roy Hinojosa, Division President at Golden Corral Corporation (09:12) - Confidence in safety (10:31) - Happy to be out (11:52) - Finding our way back If you'd like to receive new episodes as they're published, please subscribe to https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

https://loupriverdistilling.net/Eric and Maria Montemagni began the journey of creating Loup River Distilling in 2016. Eric has always been interested in distillation as he dabbled in it with his college roommates. He was looking for an opportunity to add value to his corn crop and decided what better way to promote Nebraska corn farmers than turning that corn into whiskey!The name Loup River Distilling was selected to represent the area we call home. We strive to produce quality corn-based spirits from our farm, emphasizing the “grain to glass” motto.The Montemagni Family has a row crop operation in Howard and Greeley counties. Eric has been farming all his life and is a third-generation farmer. He has a B.S. degree in agronomy from Cal Poly and has spent considerable time researching the craft distilling industry. He attends conferences and workshops throughout the country and is a member of the American Distilling Institute and American Craft Spirits Association. He is a Master Level II certified distiller.Eric and Maria have been married more than 20 years. Maria has her master’s degree in Nutrition and has spent her career in the education field. Customer service is her area of expertise from her time overseeing a student-run restaurant. She has worked with the Disney Institute of Business Excellence and Quality Service. She is a nationally certified Servsafe (food safety) Manager. Eric and Maria have two children, Elena and Ryan.Our goal is to utilize local products in making high quality spirits. We hope our customers will enjoy fine crafted cocktails in the relaxing atmosphere of our tasting room, and share our products at home with your family and friends. 

In this session I will tell you about the SUMMIT WE ARE ATTENDING TO help BOOST YOUR ROI in foodservice and STAFF SUPPORT ( from the FOH, BOH, and the new way to present TO-GO ONLY OPERATIONS during COVID-19). Stay tuned for LRO leasing tips and Labor License & Regulations have stated property management testing sites has re-opened- seats are spread out, so hurry. How to grab your ServSafe free courses by 31 May 2020, "What is an LRO in leasing?", prepare for PM testing, and much more! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/lifeanew/message

Episode 6 In this episode I discuss creating a healthier lifestyle with Farm to Table with guest Menia Chester. Menia is a chef and educator who is dedicated to teaching people through cooking and nutrition education how to make better food choices and prevent chronic disease. She works closely with leaders throughout United States in an effort to solve issues surrounding leadership development, farming, community gardening, hunger, chronic disease prevention, food safety, nutrition education and cooking education. She is also a ServSafe food safety instructor, motivational speaker, and a certified health coach. Menia is an accomplished baker and she makes some of the most fabulous cakes and desserts under her brand Desserts by Latrell. But, she believes in everything in moderation and although she loves her desserts she engages in frequent exercise as a runner and practices healthy eating. Menia wholeheartedly believes that everyone should “know their food.” In this episode, Menia shares what farm to table is and how we can use the farm to table concept in sourcing healthier food for our families. Connect with our guest: Instagram: @dessertsbylatrell Connect with me: Support Us on Patreon: https://www.patreon.com/gohardchick Website: www.gohardchick.com Instagram: @gohardchick and @krisalisefit Facebook: Krisalise Fit

This flash briefing is all about West Seattle in Washington (WA) State. For more info, visit: http://www.Sea-Town.com/welcome-to-west-seattle If you own an Amazon Echo device, you can enable this daily audio content by simply saying "Alexa, enable West Seattle Daily Skill" or click here - https://www.amazon.com/gp/product/B082NR5KM4, login to your Amazon account and click the "Enable" button. ---- Happy Wednesday everyone! We are half way through the week. & lot’s of news to share :) let’s get started! Thanks for joining us for West Seattle Daily, Episode #059, brought to you by Sea-Town Real Estate. I'm your host, Christian Harris. One of the businesses completely closed by the coronavirus crisis has announced it won’t be reopening. Is from Many Moons Trading Co.  On Easter, we mentioned Alki UCC‘s all-day donation drive out front. Today we got a note to share with you, expressing gratitude for everyone who helped:Alki United Church of Christ (Alki UCC) thanks everyone who came by our building Easter Sunday to donate food and clothing for our vulnerable neighbors in need, those who have been disproportionately impacted by COVID 19. Your food contributions will be distributed via the White Center Food Bank; clothing donations will go to either the West Seattle Clothesline or the King County Drug Court to help men receiving treatment for minor drug offenses transition back into our community. Your spirit and generosity will warm many, many hearts. Thank you. Note: We hope to continue our socially-distanced food donations drive every other Sunday beginning April 26. Check alkiucc.org for details. Our office manager Haley walked passed the church on Sunday and the front lawn was full with donations and it’s so great to see everyone helping & doing their part! When Gov. Inslee activated the National Guard in our state to help with the COVID-19 response, the plan was for members to help out at food banks. We checked with the West Seattle Food Bank at the time and they were not yet sure if anyone would be assigned – but on Monday, they arrived! Remember that scene from Thursday night, downtown, lit blue to honor health-care workers and other heroes of the coronavirus response? ‘Downtown West Seattle’ will join in, starting tomorrow night – the Junction Plaza Park evergreen that serves as the area’s official Christmas tree will be decked in blue by Tuesday night. West Seattle Junction Association executive director Lora Radford explains: Some are morphing those fundraisers into virtual events, like the West Seattle Food Bank‘s “Instruments of Change” – and you’re invited! We are excited to be celebrating our wonderful community and raising funds to help our neighbors through an online Instruments of Change on May 9th at 5:30 pm. This virtual event will include a silent and live auction, fun activities, and a compelling program. Join the fun for free! Register today to spend a short time celebrating our community, the merge between the West Seattle Food Bank and West Seattle Helpline, and to raise funds to help our neighbors stay safe, fed, housed, and healthy. Plus, everyone who registers and attends is automatically entered into a drawing to win 2 round-trip tickets on Alaska Airlines! Two food-related biznotes today. First, from Meghan & Mark Hogan, proprietors of longtime WSB sponsor Dream Dinners West Seattle Unlike many grocery stores, Dream Dinners is not experiencing distribution issues and our full menu is available, including breakfast, lunch, and dinner items. We can help you avoid the grocery store while enjoying free meal assembly by our ServSafe certified team, plus curbside pickup. Do you have family or friends in need of groceries? Are your elderly family members in need of homemade, delicious meals? We are here to help. To take advantage of our FREE Made for You and curbside pickup, visit our website and select a “Made for You” session and place your order using the coupon code APRILMFY at checkout. We will assemble your order and have it ready for you to pick up at the chosen time slot! HEARTBEET ORGANIC SUPERFOODS CAFE: This eatery has just opened a pop-up location in The Junction’s otherwise temporarily (mostly) closed Naked Crepe at 4508 California SW. Proprietor Monica Colgan (a West Seattle resident) tells WSB, ” We will be open for take-out/pick up immediately, and over the next couple of weeks will be going live with several third-party delivery services to include UberEats, Postmates, Caviar, GrubHub, and DoorDash. People can pre-order pickup on our website, or call and place phone orders at 206-486-4606.” We’ve also added this to our 140+-establishment ongoing list of local restaurants/beverage businesses. Don't forget to subscribe to this on your favorite podcast app or on your Amazon smart speaker by simply saying, "Alexa, enable West Seattle Daily".

We both grew up watching our mothers wash their meats. No, not with soap and water, but with lemon juice, vinegar, sour orange, and other acidic substances. Recently, the USDA  came out with an article stating people are putting themselves at risk when they wash or rinse raw poultry, or any meat for that matter. What do you think? Do you wash your meats? For us it’s very much a part of our cultures and to be honest with both us being ServSafe certified we are torn. It is our belief washing your meat is an integral component to the Afro-Carribean, Afro-American, and Latin cultures as well.  In today’s episode learn:  -How to avoid food borne illness -Ideal pH for bacteria to grow on meat -If you should really should stop washing your meat Music by: Lakey Inspired https://soundcloud.com/lakeyinspired (https://www.youtube.com/redirect?q=https%3A%2F%2Fsoundcloud.com%2Flakeyinspired&v=0-6NexUAIIo&event=video_description&redir_token=vv7eznQk14fCGk8_iJSQkaBWnYV8MTU3NDExNTA1OUAxNTc0MDI4NjU5)

In this episode of Healthy Family Project, we talk to Jessica DeLuise, MHS, PAC, author of Eat Your Way to Wellness, on the importance of food and how it can positively or negatively affect our health and wellness. Jessica uses her medical expertise to help explain the background behind this “Food as Medicine” movement in a way we can all understand. From inflammation to mood and anxiety, Jessica breaks down foods and actions that can help improve your health. Jessica has a Masters degree in health science and practices as a medical physician assistant. Jessica is a certified culinary medicine specialist from Tulane University and is ServSafe certified for safe food practice.  She founded Eat Your Way to Wellness as a platform to educate and counsel clients. Food is the foundation for good health and by choosing quality ingredients and fueling your body with proper nutrition you can look and feel your best. More than that, Jessica wants to dispel the myth that "health food" is boring or bland. Disclaimer: Before making any health or diet changes, please consult your doctor. The information shared in this episode is meant to be informative but not replace medical advice from your doctor.   Healthy Recipes & Tips in Your Inbox Sign up for the Produce for Kids e-newsletter to receive healthy recipe inspiration, our latest blog posts and more directly to your inbox each week. Relevant Links National Institute of Health (NIH) EatRight.org Harvard Health UC Health Mental Illness, Appetite & Staying Healthy   Follow Jessica on Instagram, Facebook and YouTube   Other Podcast Episodes to Check Out: Ep. 4: Easing Into a Plant-Based Life Ep. 10: Shopping Tips from a Grocery Store Dietitian Ep. 6: Mindful Eating for Your Family Ep. 26: Cooking Basics & Kitchen Fundamentals Ep. 24: Making Exercise a Family Affair   Timestamps   1:36 Food as medicine 3:51 Credible sources to learn more about food as medicine 5:45 Foods that support a healthy respiratory system 8:45 Foods that help with inflammation 11:16 How does food affect mood? 15:45 Foods to battle a cold

Job Insights Extra Meet Ivan Delgado: Being Your Own Boss Is Hard Work and Worth It All (Transcript Provided) Welcome to Job Insights Extra, part of the Job Insights Podcast with Serina Gilbert and Jeff Thompson, a podcast focused on the world of employment, career pathways and gainful and meaningful employment. The Job Insights Extra podcasts are success stories, interviews and demos that enhance the experience of reaching that career you want. On this Job Insights Extra we talk to Ivan Delgado, a Business Enterprise Program Operator from Las Vegas. How he got his start into the BEP  and what being a business owner has done for him. We hope you enjoy and if you have any questions for Ivan, you can send him an email. If you are interested in becoming your own boss and want to run your own business, contact your state services, your Devision of Vocational Rehabilitation and see what opportunities they have for you.   Full Transcript Below Thank you for listening. You can follow us on Twitter @BlindAbilities On the web at www.BlindAbilities.com Send us an email Get the Free Blind Abilities App on the App Store.   Transcript   [Music] Jeff: Welcome to a job insights extra where we will be talking to business enterprise program operator Ivan Delgado. [Music] He's from Las Vegas and that's where the Blind Abilities team went to get this interview at the Randolph Sheppard Vendors of America Sagebrush convention. What is the business enterprise program? It is a operation part of the Randolph Sheppard act that allows you to own an operate your own business. Check out your State Services, your DVR, and find out more about the business enterprise program. [Music] Job Insights is a podcast that is helping you find careers and gainful employment through innovations and opportunities and you can find the Job Insights podcast on Blindabilities.com, part of the Blind Abilities network, and as part of the Job Insights podcast, we will be bringing you the job insights extra, consisting of interviews, demonstrations, and news surrounding employment, careers, and jobs, with hosts, Serina Gilbert, and myself Jeff Thompson, and you can contact us by email at jobinsights@blindabilities.com. Leave us some feedback, or suggest some topics that we cover. You can also follow us on Twitter at JobInsightsVIP. Right now, please welcome Ivan Delgado. Welcome to Blind Abilities, I'm Jeff Thompson, and I am at the Sagebrush convention in Las Vegas and I ran into a fairly new vendor here amongst the senior vendors. I'm talking to Ivan Delgado. How are you dong? Ivan: Alright man, how about yourself? Jeff: Good, good, just enjoying the convention and all of the busy lights and stuff, and noises I should say out there. Ivan: Nice city huh? Jeff: Yeah, and you're from Vegas? Ivan: Yeah man, welcome to Las Vegas, if anybody is listening, come and enjoy Vegas, we love your guy's money. [laughter] Jeff: I noticed that! [laughter] So what got you interested the business enterprise program? Ivan: So about 3 or 4 years ago man, finishing up, not finishing, taking a break from college for certain reasons, whether it was lack of assistive technology or books not being ready for me, I decided to take a break and my lady actually told me about this program. She had a few friends that have done it in California and other states, and she told me, you like to boss me around so you might as well boss people around and try to make money. Yep, a couple years later man, I have been fortunate enough to finally get my own site and I started, originally I started the program. I got my BEP license about 2 years ago. My first site opened February 1st of last year, we just had our one year anniversary, before that we had vending machines at the location I am in. We just, it took a while for the location, the actual location to open up. Jeff: Is there training involved when you first join? Ivan: Yeah, when I first joined, now it's a lot different man, but when I first joined it was pretty intense, what I think is intense man. It was, I want to say 9 months man, and don't quote me on that. Classes started in March and the first three months were strictly just books and learning bi-laws, and how to do PNL's, and marketing, it was pretty awesome man, for someone like me that, you know never had a business, don't have an idea, i was just used to working 9 to 5s. It was very helpful. We did a couple of course through Hadley, Hadley School for the Blind online. We did that and then we did a couple of ServSafe tests here, customer service exams that we had to get. I am fortunate and I could brag about it man, because again, I am blessed man, and I think I am one of the only vendors here in Nevada that does his own profit and loss statement. You have vendors that are paying 200 to 300 dollars to, for people to input simple numbers and again, thanks to those classes, thanks to those three months of actually putting in work man, and understanding PNL's, and little Bi-laws, and stuff like that is definitely helpful man. Jeff: You are your own accountant. Ivan: Yes sir, thank God man! Jeff: You gotta keep the profits up right? Ivan: Right right, that is one way of doing it man, saving money man, all you gotta know is how to work. We know how to work man, it doesn't matter if you are disabled or not man, it's ambition, as humans we hunger for that ambition man. We have it, it is just a matter of if we want it or not man, and a lot of the times we don't want it man, and that sucks, but we are our own worst enemies and our own best friends man, and only we can get what we want man. Jeff: So what suggestions would you have for someone who is interested in getting into the business enterprise program? Ivan: A lot of patience. A lot of patience, hard work. Here in Nevada the process is a little longer due to the lack of operators we have, you know we kind of have to prove ourselves and that is fair I think. But a lot of patience and , just because you're disabled doesn't mean that stuff is going to be handed to us, especially here in the business world man, we have just as much of a responsibility as anybody else. Just keep your head up and be strong. That's it, just stay positive and stuff could be worse and if we are here and you are listening to this podcast, obviously we have gotten this far and the sky is the limit after here. Jeff: So what does Sagebrush bring to you? Ivan: A lot of a lot of information. A lot of people like Mr. Jeff, sorry if, I am bad at names, I think that's your name [laughter] Jeff, but yeah, this man, that working, as a blind community we have to become close man and I'm, the best example man, I don't go out a lot and I don't network but it hasn't changed man, I don't believe in NFB's, and NCB's, and ACB's, I wish there was only one. I don't see for this separation between organizations when really we're all just one, and that's blind. We're all blind so I would love for us to stick together and become one. I think if we become one a lot of people would be aware of both our disabilities, of our business and the Randolph Sheppard Act, again if we advocate be strong, stay positive and network, go out to these kinds of meetings, kind of conferences, I think this could very well be accomplished. There is a lot of older gentleman and ladies that are in the program and it's time for younger generations to step up and I think this is the time. Jeff: There is a lot of wealth of information, they have been in it, they have seen it change, and that is the bigger thing that things have changed and now here you are paving your way, you know, you're two years in, pretty soon you'll probably be leading the show here. Ivan: Absolutely, and those are the plans man, and absolutely, we always have to be grateful to the people that have, that started this man you know, and we've gotten a long ways man, I mean from selling newspapers at Post Offices to you know, having places at Hoover Dam's or at airports, you know that's a huge accomplishment, and that couldn't have been done without the people that you know, are moving on or retiring now. And that is a huge gratitude to you guys, we thank you. Jeff: Well, Ivan Delgado thank you very much for taking your time away from the karaoke. You gonna sing out there? Ivan: No we already did man, I need two more shots, I think these last two shots were on you. [laughter] Jeff: Do you have an email? Ivan: Yeah man, that's ivan.delvilla@gmail.com. Jeff: Alright, well thank you very much for taking the time and just speaking on Blind Abilities. Ivan: Yes sir, have a good day! [Music] Jeff: So if you are interested in the business enterprise program, becoming your own business owner, entrepreneur, check it out with your division of vocational rehab, your State Services for the Blind and see what they can do for you. If you want to find out first hand from Ivan what it is like to be 2 years in, in the business enterprise program, shoot him an email, check it out. Links are in the show notes. So we hope you enjoyed this Job Insights extra, thanks for listening, and until next time, bye bye. [Music] [Multiple voices] When we share what we see through each other's eyes, we can then begin to bridge the Gap between the limited expectations and the realities of Blind Abilities. For more podcast with the blindness perspective, check us out on the web at www.blindabilities.com, on Twitter at BlindAbilities, download our app from the app store, Blind Abilities, that's two words, or send us an email at info@blindabilities.com, thanks for listening.  

Jorge Hernandez is the chief food safety and compliance officer for Wholesome International, a restaurant company with different concepts and brands in the quick and fast casual foodservice markets in the U.S. He is responsible for food safety, quality, regulatory compliance, and sustainability for the organization. This includes developing structure and reporting lines for the staff, risk-based policies and procedures that meet or exceed FDA, USDA, and/or state regulations, as well as the department leadership and oversight over the company’s suppliers, restaurants, processing facilities, and distribution. Previously, Hernandez worked for 12 years as the senior vice president for food safety and quality assurance at US Foods where he developed the food safety, quality, and food regulatory program for a corporation that included more than 80 distribution centers, 14 processing facilities, and over 550 private label co-packers with 1,600 facilities across all segments of the food industry. Earlier, Jorge was the vice president of food safety and risk management at the National Restaurant Association where he led the development of the award-winning ServSafe food safety training program for the restaurant industry. Jorge started his career as a regulator and held positions at the state and the Winnebago County health departments in Illinois, U.S. He has earned degrees in biology from Rockford University, microbiology from the Centro de Estudios Medico-Biologicos in Mexico City Mexico, and languages and literature from la Universite de la Sorbonne, Paris, France. Jorge is the board member of several industry organizations, including STOP Foodborne, the International Food Protection Institute, and GFSI, where he co-leads the development of the International Standards for the Food Warehouse and Distribution and is currently the co-chair of the GFSI U.S./Canada Group. Hernandez has published many articles and is a recognized consultant in the areas of food safety, food safety management systems, food safety accreditation, food safety training, and food safety operations.  In this episode of Food Safety Matters, we speak to Jorge about: The art of balancing food safety science with common sense and making decisions based on both Food safety culture and how it allows employees to speak up when food safety is at risk Challenges of temperature control, contamination, and traceability while distributing food The importance of working with supply chain partners who are knowledgeable about food safety and take it seriously Why having the most sophisticated, up-to-date technology is not always enough to ensure the safety of food Challenges faced by large food transporters that are not always problematic for smaller, local, or regional operators The importance of using technology properly to ensure the best data and integrity possible Best practices for transporting mixed loads  Why documentation and record-keeping are so important for times when technology may fail His thoughts on why food distribution is not a huge target for intentional contamination How the introduction of FSMA has helped make it safer to transport both raw product and ready-to-eat product on the same truck without cross-contamination issues Common transportation issues and the use of trucks that are not fit to safely transport food Working with GFSI to create international standards for transportation and warehousing How GFSI standards compare to the FSMA Sanitary Transportation rule Positive trends he sees with technology, big data, analytics, epidemiology, DNA, traceability, blockchain, and more. Related Content: FSMA's Final Rule on Sanitary Transportation of Human and Animal Food http://bit.ly/2ubc21M  The Supply Chain and Food Safety Culture: Distribution (June/July 2017) http://bit.ly/food-distribution The State of Food Safety: Regulation, Collaboration and the Advancement of a Globally Safe Food Supply (August/September 2012) http://bit.ly/2DLVey0 Foodservice Distribution: Maintaining the Cold Chain  (August/September 2009) http://bit.ly/2ucQGBo News Mentioned in This Episode South African Poultry Plant Closes Amid Deadly Listeria Outbreak Investigation http://bit.ly/2Gebkpj A Spoor-Marler Team Plans Class Action for South African Listeria Victims http://bit.ly/2pz3WdY Family of 5-Year-Old Awarded $6.5 Million in Salmonella Chicken Case http://bit.ly/2tJq8ap Share Your Feedback with Us Please feel free to share any questions, comments or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us. Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com. 

William Weichelt is in the newly created position of director, Food Safety & Industry Relations, for the National Restaurant Association (NRA) and has over 20 years of experience in the foodservice and food manufacturing sectors.  The NRA is the largest foodservice trade association in the world by membership—supporting over 500,000 restaurant businesses. They represent and advocate for foodservice industry interests—with a focus on financial and regulatory obstacles. They also provide tools and systems that help members of all sizes get significantly better operating results as well as networking, education and research resources. Specific to food safety their ServSafe Program (http://www.servsafe.com/home) provides comprehensive educational materials to the restaurant industry through face-to-face and online instruction. More than 5 million foodservice professionals have been certified through the ServSafe Food Protection Manager Certification Examination. In this episode of Food Safety Matters, we speak to William Weichelt about: Challenges the NRA faces with the upstart of their new Food Safety Industry Relations department NRA’s current top priorities to help the industry going forward Using food safety best practices that have been applied in manufacturing to create new best practices in foodservice and hospitality Working with an industry that runs the gamut—from large operators with their own systems in place to independent operators who have no food science staff or expertise The challenge of figuring out what topics to educate the industry on in the short-term, based on need, from edible marijuana to implementing a food safety management system NRA's training and resources offered to smaller operators who do not have food safety staff Challenges related to keeping ServSafe relevant and always in line with the FDA Food Code Milestones that NRA has achieved as the organization's 100th-anniversary approaches The importance of having everyone in an organization from the top down involved in the implementation and maintenance of a food safety management system The new Food Safety Industry Relations department's future plans to help the industry in new areas: food fraud, food defense, traceability and figuring out how to apply these topics to the restaurant level, not just to manufacturers How changing trends, consumer demand and product innovations impact how the food industry operates and how it all affects the industry’s approach to food safety Related Content and Resources For National Food Safety Month, Restaurants Focus on Food Allergens https://www.foodsafetymagazine.com/news/for-national-food-safety-month-restaurants-focus-on-food-allergens/ National Restaurant Association  http://www.restaurant.org/Home ServSafe https://www.servsafe.com/   News Mentioned in This Episode  The "Best .gif Ever,"  http://bit.ly/2EfoClx tweeted by the Safe Food Alliance http://bit.ly/2nVz9Y0 A Look Back at 2017 Food Recalls http://bit.ly/2017Recalls Norovirus Sickens More than 100 at 2018 Winter Olympic Games http://bit.ly/2nPVoPF New USDA, FDA Joint Venture to Improve Food Safety Oversight and Inspection Process http://bit.ly/2E1GBuK Lactalis Official Statement Regarding Salmonella Tainted Baby Formula http://bit.ly/2G1fy01 List of Lactalis Recalled Products  http://bit.ly/2BOk4ku South Africa's Listeriosis Outbreak Death Toll Exceeds 100 http://bit.ly/2FZNtGi Chicken Line Speed Changes http://politi.co/2EdyR5B PCA's Remaining Appeals Denied http://bit.ly/2skTpYu What's in Your Sushi?  http://time.com/5110153/sushi-lover-five-foot-tapeworm/ Bob Ferguson's Food Safety Insights Articles: Food Safety Insights: Testing and Sanitation for Allergen Control (February/March 2018) article will be linked as soon as it's taken live on our website Food Safety Insights: Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) https://www.foodsafetymagazine.com/magazine-archive1/december-2017january-2018/outsourcing-pathogen-testing-under-the-microscope/ Food Safety Insights: The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) https://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2017/the-new-face-of-sanitation-programs-new-rules-new-challenges/ Food Safety Insights: A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2017/a-closer-look-at-environmental-monitoring-in-the-processing-plant/ Food Safety Insights: What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2017/what-industry-and-fda-are-thinking-about-fsma-implementation/ Food Safety Insights: The Drivers of Differences in Food Safety Testing Practices (April/May 2017) http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2017/the-drivers-of-differences-in-food-safety-testing-practices/ Food Safety Insights: A Look at the Microbiology Testing Market (February/March 2017) http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2017/a-look-at-the-microbiology-testing-market/ Share Your Feedback with Us Please feel free to share any questions, comments or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us. Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com. 

Today on NCIA's Cannabis Industry Voice Bethany is joined by Maureen McNamara, founder of Cannabis Trainers and long-time NCIA member. She has led hundreds of workshops and coaches business professionals and entrepreneurs to create more success and joy in their lives. With 20+ years of professional training experience, Maureen has trained and certified 10,000+ employees, managers and owners in national certification (ANSI) programs. She has facilitated classes for small locally owned businesses as well as international corporations. Maureen has worked with the Colorado Department of Revenue- Liquor Enforcement Division on the Responsible Vendor Act that was passed in 2005. She has worked with the Colorado Marijuana Enforcement Division to design the Responsible Cannabis Vendor Program in 2014. Additionally, Maureen has worked with the National Restaurant Association for development of the ServSafe® training materials and facilitator’s guides.

Programa del 8 de Agosto 2014. Manipulación segura de alimentos con la licenciada Denise Candelario.

Programa del 7 de Agosto 2014. Zumoterapia/Jugoterapia, aditivos que debemos evitar en las comidas procesadas [parte 1 de 2]

ServSafe director, William Weichelt, explains why it's vital every member of a restaurant's staff be knowledgable about food safety, hosted by Food News Media Editorial Director Blair Chancey.

ServSafe director, William Weichelt, outlines what restaurant operators can expect from a health inspection and how to avoid common mistakes, hosted by Food News Media Editorial Director Blair Chancey.