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From YouTube: Food 4 Thought - Food Distribution
Description
Jodi talks with Mike Birkmeyer, the Section Chief for Food Distribution for the Maryland State Department of Education
A
Hi
I'm
Jodie
Russi,
the
host
for
food
for
thought,
and
thanks
for
watching
today,
I'm
joined
by
michael
berkemeier
from
the
Maryland
State
Department
of
Education
and
we're
going
to
talk
a
lot
about
the
USDA
foods
offered
in
Anne
Arundel
County
and
across
the
state.
Hi
Mike
welcome
to
food
for
thought.
Thanks.
A
B
I've
been
at
the
Maryland
State
Department
of
Education
for
over
10
years
now
before
that
I've
been
in
the
food
industry
in
both
hotels,
health
care
and
food
distribution
commercially.
My
job
at
ms
de
is
to
run
the
food
distribution
program
for
the
USDA
food
commodities.
It's
a
21
million
dollar
a
year
program
and
it's
designed
to
help
schools
not
only
with
meeting
twenty
percent
of
their
food
costs,
but
also
market
support
for
USDA
domestic
agriculture
and
one
of
the
few
people
in
government.
B
A
Remember
mike
going
years
back,
I
was
new
to
my
role
here
in
Anne,
Arundel
County
I've
been
here
many
years,
but
this
was
my
first
year
as
a
supervisor
and
I.
Remember
calling
you
up
saying
how
do
I
spend
the
money,
because
it's
a
lot
of
money
that
each
county
is
able
to
spend
to
really
enhance
their
menus
right
to
look
at
you
say
its
twenty
percent,
but
I
really
look
at
it
very
specifically
in
our
county
here.
Yes,.
B
It's
it's
actually
31
cents
for
every
lunch
you
serve
and
the
wide
variety
of
products
is
very
helpful.
Every
school
district
and
in
maryland
we
offer
close
to
85
different
products
that
the
schools
can
use
on
their
menus
and
each
school
system
uses
different
products
because
kids
are
different
throughout
the
state
of
Maryland
Wow.
A
And
out
of
those
85
I
know
we
use
quite
a
few
in
Anne,
Arundel,
County
and
again.
I
have
to
thank
you
for
really
paving
the
way
for
us
here
in
the
county,
because
I
think
you've,
given
us
so
much
opportunity
and
so
much
I,
guess
ability
and
enlightened
us
to
be
able
to
really
make
our
menus
a
great
menu
for
our
students
in
the
county.
How
about
can
you
share
a
little
bit
about
the
history
of
the
program?
A
B
It's
part
of
the
school
lunch
program.
As
we
know,
the
school
lunch
program
started
because
the
military
was
upset
about
the
condition
of
the
recruits
during
World
War
two,
so
the
government
came
up
with
the
idea:
let's
give
everybody
nutritious
lunch
at
school
and
we'll
have
healthy
recruits
for
the
military
back.
In
that
time,
the
market
support
for
the
US
government
was
basically
we
would
pay
farmers
not
to
grow
products,
so
we
could
keep
the
market
supplies
the
markets
constant
and
the
farmers
could
make
money.
Then
somebody
had
the
idea.
B
A
B
A
About
what
are
the
quality
of
the
USDA
foods,
so
I
think
as
a
dietitian
as
a
mom
of
two
children
in
the
inner
world
of
County
I
eat
the
school
meals.
I
know
my
children
eat
the
school
meals
and
I
still
make
the
menu.
So
it's
very
nice
for
me
to
be
able
to
look
at
that
and
see
the
nutrient
content
as
the
registered
dietician
and
see
the
benefits
it
has
for
the
children.
You
know
what
what
kind
of
foods
would
USDA
foods
offer?
I'm
quality
wise
nutritionally?
B
In
fact,
either
equal
or
better
than
the
commercial
foods
that
you're
buying
at
the
grocery
store
each
day
our
program
has
three
parts:
one
is
schools
can
actually
get
fresh
fruits
and
vegetables
delivered
right
to
their
schools
on
a
weekly
basis.
They
can
also
get
what
we
call
the
direct
delivery
products
which
are
canned
fruits
and
vegetables
diced
chicken,
and
they
can
also
send
their
food
to
a
processor
to
made
it
may
be
made
into
different
products.
As
far
as
the
can
fruits
go,
they're
all
either
water
juice
or
sucrose
packed.
A
B
A
B
Mama
liaison
I
talk
the
USDA
on
a
weekly
basis
and
the
process
goods
is
still
products
you
see
in
the
grocery
store.
All
the
applesauce
used
in
the
program
is
either
White
House
or
musselman's.
We
use
tyson
chicken.
All
the
bread
is
either
made
by
Schmidt's
Bray
courier
H&S
bakery
for
the
state
of
Maryland.
So
it's
the
same
product
you're,
seeing
commercially
that's
going
to
the
schools
and.
A
I,
like
that,
you
brought
up
the
flour,
because
that
makes
it
local
as
well
for
us
and
that's
something
that
we
really
look
for
we're,
always
looking
for
new
avenues
to
source,
more
local
fruits
and
vegetables.
Now
in
interval
de
County,
we
don't
use
the
DoD
program,
but
we
don't
use
it
because
we
don't
have
a
warehouse
and
we
also
have
a
very
good
contract
or
a
bid
award
with
a
local
distribution
center,
so
we're
able
to
source
Kiwis
and
watermelon
and
grape
fruit
and
I.
A
We
probably
have
25
different
items
on
our
produce
bid,
but
without
having
a
warehouse,
we're
able
to
source
what
we
would
like
spec
the
grade
that
we
want
the
size
of
it,
because
we
need
to
make
sure
that
it's
the
equivalent
of
a
half
of
a
cup
of
fruit
or
vegetable,
and
then
it
gets
delivered
to
Us
Weekly.
So
if
we
had
a
warehouse,
it's
done
a
little
bit
differently,
correct,
correct.
B
B
So
they
can
utilize
more
the
direct
delivery
products
because
they
don't
have
to
pay
for
storage,
while
DoD
is
not
one
of
the
best
options
for
Anne
Arundel
County,
our
western
counties
in
Eastern
Shore
counties
be
in
the
smaller
counties,
have
trouble
getting
produce
bids,
so
they
can
utilize
a
DoD
to
help
supplement
their
menu
and
that's
the
best
thing
about
the
program.
It's
flexible
for
all
the
different
schools
and
in
the
state,
because
kids
are
different
throughout
the
statement
and.
A
B
B
Other
counties
like
I
said
use
more
the
direct
delivery
because
they
don't
have
to
pace
for
storage
or
have
in
your
warehouse
and
Arundel,
not
having
the
warehouse.
Does
the
processing
where
the
breads
delivered
right
to
the
schools.
The
other
products
are
delivered
with
your
commercial
products,
so
you
can
use
the
beef,
the
chicken,
turkey
and
other
products
like
that,
and.
A
It's
funny
that
you
say
that
because
I'm
also
asked
often
will
you
have
a
kitchen
in
every
school
and
we
do
in
Anne,
Arundel,
County
and
I
know.
You
know
that
from
being
in
our
school,
so
all
of
our
schools
have
a
kitchen
and
everything
is
cooked
in
the
kitchen.
It
might
be
delivered
to
it.
One
location
and
our
staff
members
have
to
go
pick.
It
up
drive
it
back,
but
it's
all
cooked,
then
on-site.
The
produce
is
all
coming
in
to
them
ready
to
go
so
butternut
squash.
We
talked
a
little
bit
about
that.
A
B
And
because
the
USDA
foods
represents
twenty
percent
of
your
food
costs,
you
can
use
your
USDA
food
money
or
commodity
money
on
your
chicken
beef
and
bread,
which
allows
you
to
use
your
other
money
on
things
like
the
butternut
squash
and
the
produce
which
are
getting
locally,
which
your
kids
very
much
enjoy.
So.
A
It's
nice.
We
have
USDA
component,
we
have
our
local
component
and
we're
really
able
to
capitalize
on
our
local
farms,
especially
for
a
produce
piece
we're
going
to
keep
looking
at
more
protein
and
looking
at
chicken.
We
already
know
we
talked
about
the
breads
so
when
all
of
our
bread
is
coming
from
Schmidt,
it's
all
with
our
USDA
flour.
Yes,
that
is
going
there,
which.
B
A
At
how
many
meals,
so
if
we're
doing
thirty
one
thousand
meals
a
day,
bread
is
not
always
the
hot
item,
but
it
would
be
the
roll
what
the
hot
dog
roll
it's
a
hamburger
roll
or
the
role
that
we
do
for
our
chicken
patty.
So
it's
really
interesting
to
see
the
the
tie-in
of
here's
because
we
see
it
as
a
raw
product.
B
A
Some
people
will
also
say
well
if
it's
process,
it's
not
going
to
be
healthy
and
as
a
registered
dietician
I.
Look
at
that
so
differently.
When
it's
processed
I
know
exactly
what
the
product
is.
I
know
how
how
how
large
it
is
so
I
know
it's
a
2
ounce
serving
and
that's
what
we're
trying
to
for
a
protein
or
for
that
center
of
the
plate.
It
would
be
two
months.
A
B
Unfortunately,
processed
as
this
terminology,
everybody
thinks
it's
baloney
or
hot
dogs,
but
you
have
your
specifics
for
your
the
white
meat
on
the
chicken.
You
have
less.
You
said
the
dietary
concerns
on
the
beef,
but
also,
as
you
mentioned,
those
fresh
butternut
squash
cubes
were
processed
into
those
cubes
they're
not
grown
into
little
cubes.
Somebody
has
to
cut
them
and
prepare
them
same
with
the
salad
mix,
the
apple
slices
and
all
the
fresh,
it's
and
vegetables.
Let's.
A
I
think
they
only
have
a
few
minutes
before
we
go
to
break
but
I'm
thrilled.
You
brought
up
apples,
so
we
do
a
lot
of
local
apples
in
their
hole,
but
we
have
middle
school
students
and
we
have
students
that
have
braces
so
I
started.
Getting
some
calls
from
school
saying
they
can't
eat
a
whole
apple
with
braces
and
aren't
you
looking
at
other
options
and
there's
a
huge
new
item
that
USDA
foods
is
now
looking
at
and
that
we
procure
it's
apples
and
they
come
in
the
little
half
cup
servings
and
sliced
and.
B
You've
already,
you
actually
have
ordered
the
bulk
apples
to
go
to
the
processor
who
sends
them
in
the
different
you
get
one
two
or
three
ounce
bags
and
it's
sent
to
the
schools
and
it's
funny
my
son's
actually
student
teaching
at
an
elementary
school.
He
said
dad
you
work
in
the
school
lunch
program.
Why
do
we
give
small
kids
with
no
teeth?
Whole
apples
doesn't
make
any
sense,
but
now
we
can
utilize
the
product,
the
kids,
like
it
they're
getting
nutrition
and
it's
a
good
product
and.
A
It's
funny
because
think
years
ago,
right
we
would
have
not
been
having
this
discussion
right.
We
would
have
never
thought
to
have
that
sliced
and
put
in
individual
bags
they're
already
pre-measured,
so
calorically,
it's
perfect
for
the
student.
It
meets
the
USDA
half
cup
serving
right,
so
we're
teaching
proper
serving
sizes.
They
can
eat
it.
They
can
like
the
taste
of
it
and
not
have
to
worry
about
no
teeth
or
teeth
with
braces
and.
B
A
So-
and
we
always
say
here,
we
cultivate
communities
of
wellness
by
having
healthy
children,
healthy
schools
and
then,
ultimately,
they
go
home
and
they
can
cultivate
wellness
in
the
whole
community.
So
that's
a
perfect
area
to
talk
about
and
to
see
how
that
Apple.
That
could
really
they
could
talk
about
it
here
at
home,
with
their
teachers
right.
B
A
Right,
well,
that's
awesome,
a
good
discussion
so
far
we're
going
to
break
and
we're
going
to
come
back
and
we're
going
to
talk
a
little
bit
about
the
expansion
of
the
USDA
foods.
Don't
go
away,
we'll
be
right
back
with
Mike
berkemeier
from
the
Maryland
State
Department
of
Education.
As
we
talk
about
the
USDA
foods
in
Anne,
Arundel,
County
and
across
the
state.
C
Welcome
to
Anne
Arundel
County
Public
Schools
annual
Hispanic
Women's
Day.
This
event
was
created
in
2012
to
honor
and
recognize
the
dedication
of
Hispanic
mothers
and
their
support
of
the
school
system.
The
purpose
of
the
event
is
to
educate
and
inspire
Hispanic
women
to
take
better
care
of
themselves
in
order
to
provide
better
care
for
their
children
and
families.
The
event
theme
is
india,
pata
me
or
a
day
just
for
me,
in
which
we
partner
with
other
county
departments
and
community
organizations.
C
Participants
will
have
the
opportunity
to
hear
from
speakers
on
various
topics,
including
empowerment,
health
and
disease
prevention,
positive
parenting,
stress
relief
amongst
others,
on
behalf
of
the
planning
committee,
we'd
like
to
take
this
time
to
thank
you
for
watching
and
learning
about
this
wonderful
event
to
learn
more
about
how
you
can
get
involved
with
India
photo
me.
Please
see
our
contact
information
and
link
on
the
screen.
D
I'm
corporal
gamble
with
an
aura
county
police
in
regards
to
school
safety.
There
are
certain
items
that
are
not
allowed
in
school
weapons.
Anything
that
can
be
construed
as
a
weapon
cannot
be
brought
to
school
things
like
switchblades
knives.
Anything
with
the
sharp
point
finger,
nail
files
guns
of
any
sort
cannot
be
brought
to
school.
Also,
illegal
drugs
prescription
drugs
unless
they
are
issued
by
the
health
room
cannot
be
brought
to
school
tobacco
products
of
any
sort
alcohol.
Anything
of
that
nature
is
not
something
that
you
can
have
in
school.
A
Welcome
back
and
thanks
for
staying
tuned
to
food
for
thought,
my
guest
is
Michael
berkemeier
from
the
Maryland
State
Department
of
Education,
and
we're
talking
a
lot
about
USDA
foods
Mike
in
the
first
segment
we
talked
about
the
program.
Usda
foods
offers
all
all
districts
across
the
country
and
specifically
in
the
state
of
Maryland.
You
are
the
chief
of
food
distribution,
which
I
really
do
like
your
title.
A
So
I
work
with
you
often
on
how
we
receive
USDA
foods,
how
we
spend
our
money
to
buy
USDA
foods,
and
you
really
guide
us
through
the
whole
process
of
what
are
others
doing.
What
are
best
practices
and
enlightened
me
every
time,
I
call
with
more
facts
and
more
ways
to
make
our
program
better
in
Anne,
Arundel
County.
So
to
pick
up
where
we
left
off,
we
talked
a
lot
about
the
products
that
we
receive,
but
we
didn't
talk
about
our
students
and
how
sophisticated
they're
getting
with
their
palates.
A
We
both
have
children,
so
we
know
I
mean
they
eat
differently,
anymore,
they're,
not
what
we
were
eating
when
we
were
young
so
as
they
get
more
sophisticated
and
their
flavor
profiles
are
more
sophisticated.
Do
you
see
the
foods
not
only
in
a
inter
on
the
county
but
across
the
state
changing
as
well?
Oh,
yes,.
A
I
think
in
Anne
Arundel
County
Mike,
we
have
so
many
different
Asian
lines
so
on
I've
got
to
think
I
think
it's
on
Tuesday,
so
I
still
do
the
menu
on
Tuesday.
We
have
over
seven
variations
now
of
an
Asian
line
that
comes
with
the
whole
grain
rice.
So
there's
cherry
blossom,
chicken,
there's
teriyaki,
there's
orange,
there's
a
spicy
there's
a
buffalo
there's
a
Kung
Pao
in
a
general
tsao
I
mean
there's
so
many
variables
out
there
and
I
love.
When
we
do
the
testing
so
I
think
we're
not
like.
A
Unlike
any
others,
we
try
the
product
first.
So
when
you
tell
us
the
products
available,
we
try
it.
We
always
look
at
the
cost
because,
unfortunately
we
do
have
to
be
able
to
pay
for
it.
We
don't
have
any
funding
that
comes
from
the
Board
of
Education,
so
we
are
self-funded
from
the
school
meals
themselves,
but
once
we
get
the
students
involved
and
we
get
to
see
their
flavor
profiles
like
the
new
cherry
blossom,
chicken
is
going
over
so
well
and
its
really
it's
sweet.
But
it's
tangy.
A
B
The
apples
have
only
been
in
for
two
years
now
and
we
tripled
our
usage,
we're
probably
going
through
two
million
pounds
of
the
raw
apples
to
get
to
the
sliced
apples
throughout
the
state
and
maryland
because,
as
I
talked
to
my
counterparts
in
the
country,
the
food
service
directors
in
the
state,
collaborate
on
different
things
and
once
one
school
has
a
winner
for
their
students.
Obviously
the
other
schools
will
try
it
I
and
that's
another
evolvement
of
the
program
sending
the
raw
products
to
be
processed
potatoes.
B
You
can
send
all
the
raw
potatoes
to
the
manufacturer
and
get
any
type
of
per
ton
potato
product.
We
send
the
raw
tomatoes
to
the
to
make
ketchup
and
sauce
and
that
type
of
product
in
the
future,
they're.
Looking
at
doing
the
same
thing
for
carrots
for
possibly
beats
as
well
as
bulk
milk
to
be
changed
into
yogurt.
So
that
way
one
products
going
in
and
they
can
send
hundreds
of
products
around
the
country
to
the
different
schools
based
on
the
specifications
of
the
school
districts.
Wow.
B
A
A
That
and
it
seems
like
low-fat
ranch
dressing.
Yes
go
on
a
lot
of
things,
but
with
ketchup
we
just
always
bought
ketchup.
We
just
bought
it
commercially.
We
would
look
at
the
sugar
content
or
the
sodium
content,
obviously
because
it's
all
part
of
the
makeup
of
the
meal,
but
I
think
you
enlightened
us.
A
few
years
ago
saying
you
have
dollars
left
on
USDA
foods.
How
are
you
not
taking
that
tomato
and
making
ketchup?
And
now
it's
all
processed
to
our
ketchup,
our
marinara
sauce,
and
we
even
do
little
individual
cups
of
salsa?
B
A
B
A
Now,
one
of
the
new
items
that
we
recently
started
to
try
and
I
know
where
we're
menuing
it
this
year
we
menu
it
a
little
bit
last
year
is
just
a
simple
chicken
drumstick
and
we're
shocked
at
how
well
that's
going
over.
So
it
is
a
USDA
food.
We
get
it
through
Tyson
Foods,
it's
it!
It's
a
finger
food,
our
students,
love
finger
foods,
but,
like
you
and
I
discussed
earlier,
so
do
we
so.
A
And
that's
what
we
always
take
the
pulse
of
what
do
they
see
when
they're
in
a
restaurant?
How
can
we
do
it
that
it's
a
similar
taste
a
similar
profile
but
I
get
to
always,
you
know,
look
at
it
and
say
nutritionally
I,
know
more
sound
I
know
we're
healthier
than
that
option
that
could
be
frying
could
be
adding
extra
salt
and
all
those
things
to
it,
to
make
it
not
as
healthy,
and
that
is
appealing
as
ours.
In
yes,.
B
A
B
Actually,
most
of
the
what
we
call
direct
delivery
is
actually
same
commercial
equivalent.
So,
for
example,
the
applesauce
is
musselman's
in
White
House,
the
same
applesauce,
that's
going
to
a
grocery
store.
Maryland
is
going
to
the
USDA
foods
program.
The
the
tune
is
actually
chicken
of
the
sea.
For
the
tuna
that's
available,
the
chicken
is
going
to
tysons
or
pilgrims
pride
which
are
selling
in
the
grocery
stores
as
well.
Red
gold
and
heists
are
doing
the
tomato
products
in
Maryland,
so
the
same
products
are
growing
commercial
going
to
the
schools.
B
B
Comes
both
the
little
cups
have
become
very
popular
because
one
their
shelf
stable
and
they
can
be
used.
You
know
it's,
it's
operationally
easier
for
the
school's.
Most
of
the
applesauce
in
the
eastern
part
of
the
country
is
actually
coming
from
the
Chambersburg
Pennsylvania
area,
Winchester
Virginia
area,
so
it
is
basically
locally
produced
and
one
of
the
things
the
USDA
is
trying
to
do
is
to
get
better
shelf-stable
fruits
and
vegetables,
because
it
makes
it
much
easier
operationally
for
the
schools
and.
A
B
A
I
like
that,
because
I
think
what
we
teach
our
students
is,
that
portion
control
piece
right.
I
think
it's
a
it's
a
simple
calories
in
calories
out.
We
have
to
look
at
our
exercise
in
our
activity
and
our
movement,
but
so
many
people
just
think
you
know
the
bigger
the
better.
The
the
five
ounces
of
this
is
going
to
be
better
and
healthier,
where,
if
we
could
exercise
right
portion
control,
we're
all
going
to
be
in
a
better
place,
exactly
our
students,
our
children,
us
as
adults
and
the
elderly.
A
A
I
think,
as
a
registered
dietitian
in
my
field,
we
always
are
looking
for
training.
There's
now
national
professional
standards
in
place
for
all
food
service
personnel
right
we
have
to
attend
trainings.
We
have
to
I,
guess,
look
at
learning
objectives
and
what's
the
measurement
at
the
end
of
the
training,
how
do
we
apply
it
to
our
positions
and
it's
something
that
you
do
very
well.
I
really
msde
does
a
great
job
all
the
time,
but
I
really
love
to
do
your
trainings.
So
could
you
share
a
little
bit
with
the
viewers?
A
B
That's
one
most
enjoyable
parts
of
my
job
is
getting
out
to
the
schools
to
see
how
the
program
can
bit
best
fit
the
schools.
We
have
four
quarterly
meetings
between
MS
da
the
schools
which
I'm
on
the
agenda
for
but
specifically
I
have,
what's
called
a
commodity
processing,
show
every
December
where
we
have
three
hours
of
training
in
the
morning
and
then
all
our
processors
actually
display
their
foods.
So
all
the
directors
can
go
and
sample
the
different
foods
that
are
available.
We,
we
also
are
involved
with
the
Maryland
school
nutrition
Association.
B
We
have
an
annual
conference
every
October,
where
we
have
training
as
well
as
a
food
show
for
that,
as
well
as
I'm
involved
in
the
mirror,
American
commodity
distribution
association,
which
is
act
as
the
acronym,
which
is
all
the
growers
USDA
and
the
states
in
the
country
working
to
make
the
program
better.
We
have
an
annual
once
a
year
plus
three
meetings
throughout
the
year
plus
I'm
in
daily
contact
with
or
weekly
contact
with,
the
USDA,
where
I
can
get
the
better
ideas
and
then
it's
my
job
to
pass
it
on
to
the
schools
are.
A
B
All
I'm
not
sure
correct,
it
all
depends
there's
only
one
of
me
in
Maryland.
However,
some
states
as
many
as
10,
but
once
again
where
our
entitlement
is
21
million,
Texas
and
California
have
close
to
200
million
to
spend.
We
only
have
if
you
include
the
archdiocese
25
school
districts.
Pennsylvania
has
over
800
we're
luck,
we're
very
lucky
in
Maryland
to
be
county
base
or
school
districts.
Well,.
A
B
Because
we
could
pick
up
the
phone
and
talk
to
anybody
in
the
state
and
get
an
answer
and
help
solve
their
problems,
but
also,
for
example,
an
Arundel
County
might
be
short
on
chicken
and
the
chicken
we're
Harford
County
has
extra
chicken
and
needs
beef,
so
I
can
facilitate
moving
products
around.
So
all
the
schools
have
all
the
products
they
need.
Yeah.
A
B
B
D
A
B
We
want
to
keep
the
program
going,
I've
been
in
my
position
a
little
over
ten
years
and
there's
only
three
directors
from
when
I
started
that
are
still
directors
now.
So
there's
been
a
turnover
at
that
level
as
people
retire
and
move
to
different
things
so
central
to
have
the
training
around.
So
the
program
stays
consistent
and.
A
C
A
C
A
A
Can
see
USDA
foods
are
so
important
to
us
in
Anne,
Arundel
County,
across
the
state
of
Maryland
and
across
the
whole
country.
Folks,
like
Mike,
hear
from
ms
de
really
give
us
the
training
we
need.
They
help
us
with
our
menu
mix
and
the
enhancements
to
the
menus
to
make
sure
our
students
are
fueled
and
ready
to
learn
each
and
every
day.