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From YouTube: Food 4 Thought - USDA
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A
Hi,
I'm
jody
rissie,
the
host
for
food
for
thought,
and
thanks
for
watching
today,
I'm
honored
to
host
miss
cindy
long
and
dr
patty
bennett
from
the
united
states
department
of
agriculture,
food
and
nutrition
services.
Welcome
to
food
for
thought.
Administrator
long.
Can
you
tell
me
a
little
bit
about
yourself
and
tell
the
viewers
a
little
bit
about
yourself.
B
I'd
be
happy,
and
thanks
so
much
for
inviting
me
here
today
jody
so
I
was
appointed
as
administrator
of
fns
back
in
september,
so
relatively
new
to
that
job.
But
I
am
not
new
to
the
food
nutrition
service.
I've
had
a
long
career
here
as
a
career
person
and,
frankly,
more
years
than
I'm
going
to
admit.
B
The
opportunity
to
be
administrator
really
is
the
opportunity
of
a
lifetime.
As
far
as
I'm
concerned,
I
get
to
be
responsible
for
the
operation
of
the
agency
and
supporting
the
incredible
team
that
run
all
of
the
nutrition
assistance
programs,
and
you
know
we're
responsible
for
helping
provide
nutrition
to
millions
of
americans.
So
it's
a
great
mission
and
I
know
I
speak
for
the
whole
fns
team
and
saying
that
I
feel
so
fortunate
to
do
the
work
that
we
do.
A
So
I
have
to,
I
have
to
say
something
so
it's
my
27th
year
and
I
know
I
have
seen
you
for
many
many
years
at
all
of
our
lac
and
our
legislative
action
conferences
and
everything
that
we've
done
with
usda
and
sna,
so
you're
truly
a
friend
of
the
school
nutrition
world.
So
thank
you
so
much.
Thank
you.
So
can
you
tell
us
a
little
bit
or
tell
the
viewers
a
little
bit
about
what
are
the
programs
that
you
oversee
and
what
impact
do
these
programs
have
on
the
children
across
the
country.
B
Well,
the
fns
programs
have
a
tremendous
impact.
We
touch
millions
of
kids
every
day,
so
in
terms
of
the
specific
programs,
you
know
we
run
the
wic
program
and
you
may
not
may
or
may
not
know
this,
but
about
half
of
the
babies
in
the
country
participate
in
the
wic
program
and
that's
a
program
where
the
research
demonstrates
it
helps
them,
get
the
nutrition
and
support
they
need
to
get
a
great
start
in
life.
We
also
operate
the
snap
program,
which
is
our
biggest
nutrition
assistance
program.
B
Snap
targets,
the
neediest
families
and
it's
been
shown
to
reduce
childhood
poverty.
And,
of
course,
as
you
well
know,
jody
our
school
meal
programs
operate
in
virtually
all
of
the
public
schools
in
the
country.
They
serve
over
30
million
kids
every
single
day
and
we
serve
millions
of
more
in
other
settings
like
our
child
care
and
after-school
programs,
and
you
know
to
me
it's
not
even
ju
the
impact
isn't
just
about
the
numbers.
B
It's
about
the
caring
and
the
commitment
that
the
folks
who
operate
these
programs
at
every
level,
the
federal
the
state,
the
local,
the
non-profits.
You
know
we
saw
this
during
the
pandemic
and
how
important
these
programs
were.
You
know
everybody
who
had
responsibility
for
running
these
programs
was
just
thrown
into
this
entirely
different
world
with
no
warning,
and
everyone
rose
to
the
occasion
to
keep
that
support
in
place
during
a
time
of
great
need
and
great
uncertainty.
B
You
know
I
I
always
think
back
to
those
early
days
when
schools
closed
out
of
the
blue
and
within
a
matter
of
a
few
days,
you
know
you
would
see
those
great
photos
on
the
local
news
or
on
social
media
about
the
school
nutrition
folks
in
the
parking
lot,
you
know
giving
the
folks
the
drive
up
meals
and
to
me
that
was
really
that's
really
what
epitomizes
the
impact
that
our
our
programs
have
on
the
nation's
children.
It's
that
caring.
A
Support-
and
it
really
is,
you
know,
I
think
we
saw
it
in
anne
arundel
county.
They
were
our
true
heroes
right,
they
were
the
community
hero
and
we
were
the
face
and
the
voice
of
anne
arundel
county
public
schools.
So
we
were
still
we
were
on
site
and
we
were
taking
phone
calls
and
it
would
be
like
well.
What
are
we
going
to
do
about
a
chromebook?
Well,
here's
where
we're
serving
meals
and
here's
where
we
can
help
you.
A
So
I
really
think
it
highlighted
it's
such
a
great
profession
and
I
think
school
nutrition
professionals
are
so
passionate,
but
what
it
did
is
it
just
highlighted
everything
we
do
for
the
greater
good
for
everybody.
You
know,
so
I
think
our
the
excitement
from
our
staff
right
and
the
honor
and
the
passion
that
they
have
is
now
all
seen
and
and
really
just
celebrated
across
the
country.
So
it's
really
it's
quite
special.
B
A
For
me,
there
is
a
lot
of
programs
and
I
always
talk
about
nutrition
on
the
program
right,
so
I'm
a
registered
dietitian
and
the
supervisor
here,
but
I
love
nutrition,
so
there's
school
meal
standards
and
I'm
often
asked
you
know
what
is
the
school
meal
standard
or
you
know
how
do
you
know
you're
serving
healthy
meals,
things
like
that,
so
operators,
like
myself,
all
of
the
operators
in
maryland
and
across
the
country.
We
always
look
at
how
do
we?
How
do
we
make
it?
A
The
most
nutritious
best
tasting
great
tasting,
keeping
them
fueled
for
learning
every
day
and
there
was
nutrition
standards
that
were
set
forth
by
usda.
Can
you
tell
us
a
little
bit
so
there
was
a
final
rule
and
now
there's
some
transitional
rules
that
we're
looking
at.
Can
you
just
ex
you
know,
expand
on
that
a
little
bit
and
talk
about
the
nutrition
of
the
great
meals
that
we
serve
every
day,
yeah.
B
Absolutely
you
know
so
back
about
oh
gosh
about
10
years
ago
now,
as
as
you
know,
we
did
a
sort
of
real
update
of
the
standards
for
school
meals
which
talk
about
what
kinds
of
foods
have
to
be
on
the
plate
and
then
also
about
some
of
the
nutritional
aspects
like
how
many
calories
and
how
much
fat
and
how
much
sodium
and
that
that
update
10
years
ago
was
really
impactful.
B
It
really
pushed
you
know
the
the
program
towards
more
fruits
and
vegetables
more
whole
grain
lower,
lower
fat,
dairy
and
it
was
really
successful.
But
there
were
some
areas
where
it
was
challenging
and
particularly
during
the
pandemic,
we
provided
a
lot
of
flexibility
around
what
you
know
what
what
you
didn't
didn't
have
to
meet
and
so
to
go
to
the
to
the
the
rule
that
you
asked
about
yeah.
B
It
is
a
final
rule,
but
we
all,
but
we
really
see
it
as
a
transitional
rule,
we're
calling
it
a
bridge
rule
and
what
it
does
is
it
establishes
these
transitional
nutrition
standards
for
schools,
as
they
gradually
come
out
of
the
coveted
emergency
under
which
we've
been
operating
for
a
couple
years
and
hopefully,
eventually
into
a
more
stable
future.
So
without
this
rule,
schools
would
have
had
to
meet
very
specific
standards
in
some
areas
that
would
have
been
really
challenging
coming
out
of
the
pandemics.
So
it
provides
sensible
standards
around
three
things.
B
B
Without
the
rule,
it
would
have
been
a
hundred
percent
and
then
for
sodium
we're
maintaining
the
sodium
levels
that
we
had
in
place
before
the
pandemic
and
again
without
the
rule
that
that
it
would
have
required
quite
a
dramatic
reduction
in
sodium
in
a
very
short
period
of
time,
but
all
the
other
school
nutrition
standards,
including
you
know,
the
emphasis
on
fruits
and
vegetables
and
overall
calorie
ranges.
They'll
remain
the
same
because
we
know
how
important
they
are.
B
So
our
goal
was
to
provide
certainty
for
the
short
term,
and
then
the
next
step
we'll
take
is
that
we
will
go
through
a
careful
process
to
consult
with
stakeholders
and
propose
a
new
set
of
standards.
That
would
be
the
standards
in
the
long
run
and
and
focus
on
what
can
we
do
next
to
really
improve
children's
nutrition
and
health?
And
how
do
we
do
that
in
a
way
that's
feasible
and
doable
in
a
school
setting?
B
So
you
know,
we
know
that
school
meals
are
vital
to
children's
health.
We
know
that
the
previous,
updated
standards
have
had
a
positive
influence.
You
know
you're,
probably
aware
there
was
an
article
in
the
journal
of
medical
american
medical
association
last
year
that
said
that
schools
serve
the
healthiest
meals,
kids
receive
each
day,
so
we're
just
always
looking
to
you
know,
keep
this
keep
mills
strong,
adapt
to
circumstances
as
we
go
along
and
work
with
our
partners
to
do
that,
and.
A
And
I
think
it's
fun,
you
know,
being
the
operator
and
being
right
into
the
boots
on
the
ground
here
or
working
with
the
students.
So
I
was
with
a
fourth
grade
class
just
yesterday
and
they
really
had
a
lot
to
talk
about
right.
They
wanted
to
talk
to
me
about
milk.
They
wanted
to
talk
to
me
about
well.
Why
do
I
really
have
to
take
this
and
I
said:
well,
you
know
what
usda
does
and
with
msde
you
know
as
our
guide.
You
know
for
further
guidance
for
us.
A
It
really
allows
our
students
to
have
the
most
nutritious
meal
right.
We
want
them
to
have
those
components.
We
want
them
to
fill
their
trays
with
fruits
and
vegetables,
and
I
think
it's
something
in
anne
arundel
county.
They
do
so
well,
but
it's
fun
to
hear
them.
Ask
the
questions
they
want
to
know
the.
Why
like?
Why
am
I
really
doing
this,
and
why
is
it
milk?
Well,
because
milk
is
really
a
great
it's
nutritious,
it's
a
great
beverage
and
then,
when
you
tell
them
well,
we
want
you
to
take
those
fruits
and
vegetables.
A
Just
like
you
alluded
to
it's.
It's
fun
to
see
their
light,
bulbs
go
off
and
they're
like
all
right.
I've
got
it
and
in
this
class
was
cute
because
at
the
end
of
the
day
they
said
you
know,
we
would
really
like
stuffed
peppers
on
the
menu,
and
I
said
well,
that's
interesting.
We
haven't
served,
stuffed
peppers,
but
maybe
that's
something
we
should
consider
so
hearing
their
voices
and
allowing
operators
like
myself
to
have
some
flexibilities
to
still
be
able
to
get
that
great
tasting
meal
out.
There
is
key,
that's
huge,
yeah.
B
A
So,
let's
talk
a
little
bit
about
you
know,
hearing
a
term
that
I'm
hearing
more
and
more
and
it's
nutrition
security.
It's
you
know,
I
think,
we've.
I
think
there
was
just
a
webinar
not
recently
right
that
it
was
already
talked
about
with
usda.
A
B
Well,
you
know
the
concept
of
nutrition
security
really
refers
to
the
work
that
we
all
need
to
do
to
increase
our
focus
on
improving
nutrition,
to
combat
diet,
related
chronic
diseases
which
are
a
leading
cause
of
death
in
our
country,
and
you
know,
and
also
tackling
the
long-standing
inequities
and
the
nutritional
quality
of
diets
and
health
across
the
country
so
simply
put
nutrition.
Security
means
ensuring
that
americans
are
able
to
obtain
a
nutritious
diet
that
supports
a
healthy
life,
no
matter
who
you
are
where
you
live
or
how
much
money
you
make.
B
You
know
it
is
really
shocking
to
consider
the
consequences.
Americans
suffer
from
poor
nutrition.
You
know
when
you
compare
how
we
eat
to
the
recommendations
of
the
dietary
guidelines.
We
do
not
score
well
and
that's
not
just
a
esoteric
or
academic
concern.
Poor
diet
increases
the
risk
of
heart
disease,
diabetes,
obesity
and
more,
and
we're
increasingly
seeing
these
impacts
on
children,
which
is
tremendously
disturbing.
B
It's
really
hard
to
overstate
the
negative
impact
of
those
trends
and
so
and
those
negative
impacts
aren't
equally
distributed.
Research
shows
that
communities
of
color
families
with
children,
people
in
more
isolated
areas,
are
disproportionately
affected
by
the
toll
of
diet-related
chronic
disease.
So,
as
you
mentioned,
jody
secretary
vilsack
actually
just
gave
a
a
you
know,
major
speech
in
new
york,
talking
about
usda's
strategy
towards
moving
towards
supporting
nutrition
security
and
it
included
things
like
providing
meaningful
support,
which
means
our
nutrition
programs
need
to
provide
the
resources
that
are
needed
to
obtain
food
throughout
the
life.
B
The
second
piece,
though,
is
healthy
food
right.
It's
connecting
all
americans,
not
just
with
food,
but
with
healthy
and
safe
and
affordable
food.
A
third
aspect
is
collaboration.
We
need
to
develop
and
translate
and
support
nutrition
efforts
through
partnerships
and
nutrition,
education
and
supporting
nutrition
science,
and
then
the
final
pieces
is
looking
at
equitable
systems.
You
know
prioritizing
equity
every
step
of
the
way,
because
you
know
the
status
we
are
now
in
terms
of
dietary
health.
A
And
I
think
in
the
school
meals
program
administrator
long,
I
think
it's
something
that
we
see
when
we're
in
the
school
right.
So
even
pre-pandemic,
it's
just
it's
refreshing.
It's
exciting
and
I
think
it's
such
a
resource
that
we
have
when
we
present
students
with
cauliflower
for
the
first
time
and
then
they
like
it
and
then
they
want
to
have
it
the
next
time
and
the
next
time
and
they
go
home
and
we
hear
the
stories
where
they
go
home
and
they
say
to
mom
or
dad.
It
was
great
I'd
love
to
the
cauliflower.
A
Can
we
buy
cauliflower?
So
we
always
say
in
anne
arundel
county.
We
actually
cultivate
communities
of
wellness
first
by
the
student.
The
student
then
takes
it
home
and
they're
really
changing
the
eating
habits
of
their
family,
and
then
it
goes
right
into
the
community
because
they
extend
to
their
extended
family
members
and
and
grandparents
or
or
guardians
or
neighbors
right.
So
it's
it's
fun
to
watch
and
I
think
it's
exciting
for
us
to
see
that
you
really
do
change
the
way
our
children
eat
and
it's
changing
the
way
americans
eat.
B
Yeah,
no
it's
it's
amazing!
I
you
reminded
me
of
I
was
visiting
a
school
a
number
of
years
ago
and
it
was
when
the
fresh
fruit
and
vegetable
program,
which
is
now
a
well-established
program,
but
it
was
a
pilot
and
we
were
in
a
classroom
and
there
was
a
little
girl
talking
about
how
they
had
had
purple
potatoes
and
they
ate
them
raw,
which
I
was
frankly
a
little
surprised
by
and
she
said
I
like
them
so
much.
B
A
I
know
we
did
purple
carrots
here
in
one
of
our
tasting
rainbows
you
know
years
ago,
and
it
was
so
funny
because
even
all
of
the
adults
were
like
this
is
pretty
good.
We
should
try
to
get
purple.
You
know
carrots
more
often,
so
I
think
it's
fine.
It's
even.
I
think
we
we
get
to
highlight
different
foods
even
for
our
own
staff
right.
A
So
it's
something
I
might
not
be
eating
at
home,
but
it's
really
interesting
and
it's
I
don't
know
it's
just
such
a
resource
in
nutrition
education
to
its
fullest
when
we
get
to
do
it
in
the
schoolhouse
absolutely
so,
let's
talk
now
a
little
bit
about
the
usda
nutrition
programs
and
they're.
So
far
reaching
you
know,
just
like
you
talked
about
and
they're
healthy.
They
taste
great.
A
It
really
fulfills
the
nutrition
needs
and
components
of
all
of
our
children
throughout
the
country.
But
over
the
years
and
during
the
pandemic
we've
served
millions
of
children.
I
know
in
anne
arundel
county
we're
at
17.5
million
students
served
since
the
start
of
the
pandemic.
But
how
could
you
tell
us
a
little
bit
about
the
school
meals
and
how
critical
the
program
is
for
all
of
the
children
across
the
country.
B
Yeah
well,
as
we
talked
about
before
it,
it's
it's,
it's
such
a
wonderful
tool
because
it
is
so
far-reaching
it
it
has.
You
know
virtually
the
vast
majority
of
school
children
across
the
country
have
access
to
it
and,
as
I
mentioned
before,
they
are
the
they
are
the
target.
You
know
another,
for
example,
until
recently
young
kids
or
teens,
almost
never
developed
type
2
diabetes
now
in
about
one
in
five
american
youth
have
have
have
it
or
or
are
obese,
which
can
cause
type
2
diabetes.
B
So
I
guess
I
would
say
that
in
terms
of
how
our
programs
can
help,
I
like
to
stress
to
folks
that
it's
not
we're
not
just
doing
this
based
on
the
belief
and
the
hope
that
they
help
there
is
there
is,
you
know,
well-established
research.
You
know
we.
We
were
talking
a
moment
ago
about
our
fresh
fruit
and
vegetable
program.
B
That
program
is
based
on
really
solid,
extensive
evaluation
that
shows
that
that
program
does
increase
vegetable
consumption
and
there
is
research
that
shows
that
eating
a
diet,
rich
in
fruits
and
vegetables
can
help
the
risk
reduce
the
risk
of
all
of
the
things
we're
concerned
about
obesity
and
diabetes,
and,
as
you
know,
the
the
update
in
school
meals
10
years
ago
was
very
focused
on
expanding
the
role
of
fresh
fruits
and
vegetables
on
the
plate,
we're
expanding
fruits
and
vegetables
in
the
wick
program.
B
So
that's
just
one
example
of
a
of
a
specific
way
that
the
programs
can
really
help
improve
kids
diets
and
that
it's
rooted
in
in
research.
I
would
also
say
the
the
other
thing
we
haven't
touched
on,
which
is
that
in
it
to
help
support
our
programs
we
do.
We
do
also
provide
resources
to
help
folks,
like
you
jody,
who
are,
who
are
actually
the
ones
delivering
the
program
in
the
field.
So
we
do.
B
We
do
offer
things
like
recipes
and
the
food
buying
guide
and
resources
for
the
classroom,
and
you
know
the
posters
to
make
you
the
the
cafeteria
look
attractive
through
our
team
nutrition
brand.
B
So
that's,
obviously
a
much
smaller
smaller
part
of
what
we
do
compared
to
the
the
dollars
that
go
into
our
program
programs,
but
it's,
but
it's
all
part
of
this
larger
system,
with
the
goal
of
helping
kids
actually
eat
better
and
also
helping
them
understand
why
it's
important
to
eat
better,
how
to
eat
better
and
frankly,
how
to
influence
their
families
to
eat.
I.
A
Agree
well,
thank
you
administrator
long.
I
think
you
know
you
you've,
just
pivoted
us
to
the
perfect
section
of
talking
about
that
nutrition
education
piece.
So
thank
you.
I
I
just
think
it's
a
pleasure
to
be
side
by
side
with
you
today
after
you
know,
seeing
and
working
with
you
so
many
years
and
all
the
great
work
that
you've
done
with
usda.
So
thank
you
so
much.
B
Well,
it's
been
such
a
pleasure
and
jody.
Let
me
say
thank
you
to
you,
for
I
think
I
heard
you
say
27
years
of
service
in
this
field.
It
is
it's
one
of
the
most
important
jobs
out
there.
So
thank
you.
Thank
you.
C
C
I
am
the
regional
administrator
for
the
mid-atlantic
office
and
even
though
I
have
only
been
with
fns
for
about
a
year
and
a
half,
I
have
been
with
the
usda
for
almost
17
years,
so
so
my
heart
is
certainly
in
agriculture
and
and
really
supporting
all
the
wonderful
missions
that
our
department
supports
and
right
now,
especially
the
one
with
food
and
nutrition
services.
So
I'm
really
excited.
So
what
do
I
do
on
a
daily
basis?
C
So
my
team
and
I
work
to
support
the
15
or
15
national
nutrition
assistance
programs
for
six
states
which
includes
maryland,
which
is
why
we
are
here
the
district
of
columbia
and
puerto
rico.
C
We
manage
a
pre-pandemic
about
12
billion
dollars
in
funding
to
support
all
of
our
states
with
these
nutrition
assistance
programs
and
so
out
of
that
12
billion.
C
It's
about
2
billion
of
that
goes
to
our
national
school
lunch
program,
as
well
as
our
school
breakfast
programs
across
the
regions
and
for
maryland.
That
means
maryland
receives
about
250
million
to
support
its
own
national
school
lunch
program
and
the
school
breakfast
program,
but
I
also
want
to
underscore
and
punctuate
the
impact
that
the
pandemic
has
had
on
the
food
insecurity
some
of
our
families
have
faced
in
in
our
region.
So
I
said
that
pre-pandemic
we
managed
about
12
billion
dollars
in
funding
in
21
fiscal
year
21.
C
We
actually
managed
more
than
22
billion
dollars
to
support
our
nutrition
programs,
and
so
I
hope
that
that
really
just
explains
how
important
we,
this
agency,
as
as
well
as
our
state
partners,
have
been
in
in
ensuring
that
people
in
need
are
getting
the
the
assistance,
the
food
that
that
that
they
need
during
this
time.
A
And
thank
you.
You
know
again.
I
think,
looking
to
the
mid-atlantic
region
office,
you
know
is
always
very
helpful
for
us
and
I
think
when
I
first
started,
I
was
always
nervous.
Like
oh
gosh
like
if
you
know,
msc
is
talking
to
you
or
you're
going
to
usda,
and
now
I
just
feel
we're
such
partners
right
together.
We
could
really
make
a
difference.
So
thank
you
for
always
being
there
and
those
resources
are
key.
A
Let's
talk
a
little
bit
about
you
know,
celebrations
and
promotions
around
school
meals,
because
I
think
it's
something
that
that
usda
does
so
wonderful
all
the
time
of
highlighting
celebrations
promotions.
You
know
as
a
registered
dietitian.
What
do
we
do
in
the
month
of
march?
We
celebrate
nutrition
right.
So
how
do?
How
is
usda?
Looking
at
that
partnering
with
the
academy
of
nutrition
and
and
really
looking
at
that
celebration,
promotion
of
nutrition,
education,
school
meals
and
the
foods
that
we
provide
absolutely.
C
So
you
know
during
the
month
of
march,
we
celebrate
national
nutrition
month
and
it's
really
an
opportunity
for
us
to
highlight
the
importance
of
making
info
informed
food
choices,
and-
and
that's
really
what
you
and
administrator
long
have
been
talking
about
these
last
several
minutes
and
developing
really
healthy,
healthy
habits
when
it
comes
to
our
diet
and-
and
we
do
recognize
that
there
isn't
necessarily
a
one-size-fits-all
what's
more
important
to
us-
is
that
we
are
encouraging
the
creation
of
these
healthy
and
balanced
habits
that
really
we
can
sustain
throughout
a
lifetime
both
for
our
children
and
and
for
ourselves
as
well
as
well
as
cindy
had
mentioned.
C
You
know
this
month.
We
are,
we
are
celebrating
national
nutrition
month
and
we're
doing
it
by
focusing
on
nutrition
security,
and
we
talked
a
little
bit
about
that
earlier
and
and
for
us,
nutrition
security
really
builds
on
and
complements
the
work
that
we've
always
done
with
promoting
food
security
right.
C
They
they
really
do
go
hand
in
hand,
and-
and
I
want
to
to
again
emphasize
what
has
already
been
discussed-
is
that
that
kind
of
complementary
work
really
helps
us
to
underscore
the
realization
that
again,
diet-related
diseases
are
really
the
the
leading
cause
of
death
in
the
in
this
country,
and
and
and
I
don't
think
that
we
can
say
that
enough
on
on
your
program
and
and
and
all
of
our
interactions
with
with
our
stakeholders
and
the
public.
C
And
additionally,
we
are
so
focused
on
using
an
equity
lens
to
make
sure
that
there
really
is
consistent
access,
availability
and
affordability
for
everyone
relative
to
getting
food
and
beverages
that
that
are
needed.
A
And
I
I
think
when
you
talk
about
the
you
know,
nutrition,
security
and-
and
I
think
the
equity
lens.
I
love
that
you
said
that
right
because
during
the
pandemic,
it
was
one
thing
that
struck,
I
think,
all
of
us
working
at
the
curbside.
So
if
you
were
at
a
school
and
it
wasn't
necessarily
a
high
poverty
school
and
maybe
traditional
sense
of
the
past,
all
of
a
sudden,
we
saw
families
coming
right
where
a
mom
or
a
dad
lost
the
job
or
they
lost
their
house
or
you
know
they
brought
in
extra
family.
A
We
saw
a
lot
of
that
where
we
had
children
leaving
one
area,
because
maybe
the
parents
were
essential
workers
in
a
hospital
and
they
were
displaced
and
they
were
living
within
aunts
and
uncles
and
we
were
able
to
serve
them
the
healthy
school
meals
that
we
were
doing.
So
I
think
that
equity
piece
is
really
key
and
and
we're
going
to
provide
it
to
everybody
and
it
is
affordable
and
it
tastes
great.
I
always
have
to
say
it
tastes
great.
A
I
don't
know
because
I
think
our
meals
taste
great,
but
it
tastes
great
and
they're
fueled,
they're,
fueled
and
they're
ready
to
learn-
and
I
I
think
that's
nice,
as
the
dietitian
had
on
me.
I
love
it
because
you
often
hear
the
kids
aren't
going
to
eat
it
and
like
if
you
build
it,
they
will
come.
You
know
we
do.
Our
salad
bars
before
the
pandemic
and
and
students
would
just
really
fill
up
their
trays.
So
I
love
that
you
highlighted
that
and
you
brought
that
up.
I
think
it's
very,
very
important.
A
Let's
just
you
know
we're
down,
we
only
have
like
we
have
a
few
minutes.
We
we
got
enough
minutes,
talk
about
a
little
bit,
there's
a
an
award
that
different
counties
for
summer
food
service
program.
They
try
to
apply
and
they
try
to
get
an
award.
That
is
really
cute.
It's
a
cute
name,
it's
called
turn
up
the
beat.
Can
you
share
anything
about
turn
up
the
beat
or
what
usda
does
with
that.
C
Oh,
my
gosh,
absolutely,
and
and
this
I
really
wanted
to
spend
as
much
time
as
you
will.
Let
me
bragging
on
the
wonderful
work
that
anne
arundel
county
you
have
done
and
and
first
I
will
say,
of
course,
that
congratulations
because
you
are
a
recipient
of
our
turn
of
the
beat
award
for
summer
of
21
and
and
so
well
dessert.
So
before
I,
I
brag
a
little
bit
about
exactly
what
you
did
to
get
that
award.
Why
do
we
have
this
award?
C
So
this
award
is
a
usda
award
and
it's
really
our
opportunity
to
say
we
want
to
support
and
declare
that
there
are
sponsors
out
there
that
are
doing
this
incredible
job
to
ensure
that
there
are
programs
that
are
not
only
healthy,
but
they
really
are
a
joy
and
a
delight
for
children
to
eat
and
and
the
focus
isn't
just
on
feeding
children.
C
It's
not
just
on
making
sure
that
the
food
is
nutritious,
but
it's
also
about
making
sure
that
it's
just
this
incredible
experience
so
that
so
that
children,
like
we've,
been
talking
about
really
really
want
to
eat.
They
want
to
eat
well
and
they
want
to
be.
We
want
them
to
be
excited
about
the
meals
that
we
provide
to
them.
Okay,
so
specifically,
I
do
want
to
talk
about
all
the
wonderful
things
that
you
are
doing.
I
think
one
is
that
I
was
so
amazed.
C
C
Our
food
smells
incredible
because
there
are
so
many
different
things
that
we
are
offering
children
texture
right.
It's
not,
it
doesn't
all
look
the
same.
It
is
different.
Fruits
and
vegetables
look
very
different.
They
feel
very
different
and,
and
certainly
with
taste,
that
that
there
are
so
many
different
ways
of
preparing
meals
and
eating
different
fruits
and
vegetables,
and
that
you
were
up
to
the
challenge
of
making
it
as
unique
and
exciting
as
possible.
So
I
absolutely
love
that.
C
I
also
love
that
you
think
about
the
children
that
you're
feeding,
we
have
little
ones
that
need
to
eat,
and
so
you
have
ensured
that
the
food
that
you
are
providing
that
they
can
get
to
it
right.
You
know
that
they
can
get
to
it
independently
and
that
it's
fun
to
eat.
I
love
that
you
do
broccoli
that
kids
can
dip
in
low-fat
ranch
dressing.
I
mean
how
cool
is
that
right?
I
would
have
always
loved
it.
C
My
mother
had
given
me
the
low-fat
ranch
dressing,
but
it
would
have
been
just
the
broccoli
and
then
celery
sticks
and
sun
butter.
Again,
it's
great.
I
eat
the
celery,
but
I
dip
it
in
something
that
really
tastes
good
and
helps
it
go
down.
I
love
the
idea
of
sweet
potato
rolls.
I
don't
know
what
those
are,
but
I
want
one
because
it
sounds
so
yummy
they
are.
They
are
so
good
I
am
jealous.
I
I'm
truly
jealous
when
I,
when
I
read
that
jealous
in
the
best
of
ways.
C
I
love
that
you
have
what
19
mobile
sites,
but
it's
not
just
okay,
we're
going
to
show
up
with
a
vehicle
and
we're
going
to
give
children
food,
but
it's
no
we're
going
to
make
this
vehicle
so
cool
and
appealing
and
bright
and
cheerful
that
children
are
just
going
to
flock
to
this
vehicle,
because
it's
beautiful
to
look
at
and
there's
really
good
things
inside
that.
A
Is
so
love,
so
dr
bennett
guess
what
so?
I
think
we
could
talk
for
another
half
hour
easily.
We
could
probably
go
on
for
another
hour,
but
I
think
our
you
know
program
is
coming
to
an
end,
but
I
would
love
administrator
long
and
dr
bennett
to
have
you
back.
I
just
think
we
could
spend
two
hours
talking
about
the
great
things
that
usda
and
all
of
the
school
districts
drew
across
the
country.
So,
first
and
foremost,
thank
you
for
coming
to
food
for
thought.