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From YouTube: Food 4 Thought – Food and Nutrition Services
Description
Jody speaks with Marla LeTourneau and Kenneth Simcox, Area Specialists with Food and Nutrition Services in Anne Arundel County Public Schools.
A
You
hi
I'm
Jodie
Russi,
the
host
for
food
for
thought,
and
thanks
for
watching
today,
I'm
honored
to
have
two
guests
from
Anne
Arundel,
County,
Public,
Schools,
food
and
nutrition
services.
Both
are
true
advocates
for
the
children's
they
serve
and
the
communities
in
Anne
Arundel
County
welcome
miss
letourneau
to
food
for
thought.
Thank
you.
Thanks.
A
B
I
was
in
the
private
sector,
serving
private
schools
for
about
13
years
and
I've
been
with
Anne
Arundel
County
for
about
two
and
a
half
years
now,
as
an
area,
specialist
I
cover
the
Annapolis
area,
Broadneck
Peninsula,
Severn,
River,
I'm,
also
responsible
for
the
construction
kitchen,
construction
and
charter
reviews
and
I'm
also
I
volunteer
for
the
legislative
for
maryland
school
nutrition
Association,
and
I
also
have
a
grandson
in
middle
school
in
Anne,
Arundel,
County
and
heat
school
lunch
every
day.
So
we
always
talk
about
what
he
had
for
lunch
today.
I
think.
A
That's
always
the
nice
thing
and
I
say
it
all
the
time
I
think
I
am
so
fortunate
as
a
supervisor
to
have
a
team.
Like
you
right,
I
mean
every
team
member
from
in
the
central
office
to
out
there
in
the
field,
everybody's,
so
passionate
and
you're
also
dedicated
to
the
children
we
serve
as
if
all
81,000
of
our
children
are
like
they're,
your
children
right.
A
So
it's
so
nice
to
work
with
them
and
we
see
what
they
like
and
what
they
don't
like
and
I.
Do
the
same
thing
I
ask
every
night
what
was
good
today
on
the
menu?
What
did
you
like?
Was
it
if
it's
a
new
recipe?
Did
you
like
it
or
not,
and
that's
really
why
we're
here
today
because
I
think
a
viewer
watching
might
say
how
do
they
make
up
this
menu?
A
How
do
they
do
the
recipes
so
to
start
the
show-
and
you
mentioned
a
little
bit-
you
talk
about
construction
right,
so
you
do
construction
for
us
and
what
happens
when
a
new
school
is
being
constructed,
you're
the
lead
person
on
our
team
correct,
so
you
work
with
others
in
our
office,
but
you
are
able
to
be
at
every
single
meeting.
So
can
you
share
with
the
viewers
because
they're
probably
watching
saying,
do
they
have
kitchens
in
our
schools?
What's
in
a
kitchen,
are
we
frying
french
fries?
What
are
we
doing
because
that's
a
misconception.
A
B
A
So
hot
stays,
hot
cold
stays
cold
and
our
claim
to
fame
is
the
salad
bar
I
mean
every
school
in
Anne.
Arundel
County
for
years
have
had
salad
bars,
not
a
traditional
salad
bar.
So
how
does
a
line
work?
So
you
know
if
I'm,
maybe
I
have
grandchildren
in
and
around
the
county
and
you're
wondering
how
do
the
kids
go
through
the
line?
How
does
that
work
explain
the
process
through
the
line
and
what
that
equipment
is
that
our
students
would
see
well.
A
B
Have
our
grab-and-go
yogurts
with
a
yogurt
and
cheese
combo.
We
also
have
our
entree
salads
different
every
day
from
a
chef,
entree
tuna,
salad,
spicy,
chicken,
grilled
chicken,
so
they
change
daily,
and
so
they
come
through
the
line
and
they
get
their
hot
entree.
We
also
have
a
vegetable
hot
vegetable
every
day
and
then
they
can
go
through
and
pick
up
whatever
they
want.
They
can
fill
their
plate.
Unlimited
choices
on
the
salad
bar,
that's.
A
B
Are
there
are
we
have
the
standard,
convection
oven,
which
is
great
but
as
our
new
construction
and,
as
we
add
to
an
update,
our
schools,
we're
adding
hydrogen
ovens,
which
is
a
much
better
oven
it?
It
basically
adds
water
to
the
to
the
food,
so
it
keeps
it
from
drying
out.
It
also
cooks,
it
a
lot
faster
which
helps
our
staff
get
to.
You
know
food
to
the
children
faster.
It's.
A
Kind
of
nice
I'm
hearing
a
lot
of
things
that
we're
concerned
about
quality
right,
but
quality
of
the
food
is
so
important
to
us.
Indiana
run
the
county.
How
about
our
refrigeration,
so
fruits
and
vegetables?
We
used
to
do
a
lot.
I
shouldn't
say
that
I
think
we
always
did
a
great
job
with
all
of
our
fruits
and
vegetables,
but
now
we
do
so
many
more
of
fresh
fruits
and
vegetables.
What
does
that
do
in
regards
to
the
refrigeration
in
our
kitchens,
because
I
know
you
keep
working
with
that?
Well,.
B
A
C
A
Also
found
a
very
interesting
refrigerator
that
holds
milk,
so
somebody
watching
in
and
I'm
often
asked
the
question.
Probably
like
you
are
right.
Why
do
we
serve
milk?
We
have
to
write
it's
part
of
the
regulation.
Yes,
but
a
school
like
you
have
schools
that
are
so
large.
They
could
go
through
how
many
milks
a
day
even
500,.
B
A
And
we
have
you
looked
and
you
secured
a
new
refrigerator
that
I
think
is
going
to
go
in
some
of
our
newer
constructions,
where
it
will
hold
the
crates
of
milk.
So,
as
at
home,
you
get
a
gallon
right.
You
get
to
pour
the
gallon
of
milk.
Here,
we
don't.
Everybody
gets
an
eight
ounce
bottle.
We
do
fat,
free,
chocolate,
fat-free,
strawberry,
and
then
we
do
a
one-percent
or
a
low
fat
white
milk
right.
A
A
A
B
One
of
the
things
we're
also
doing
is
looking
in
for
new
construction
is
the
air
screen
refrigerators
it
makes
it
give
it
a
more
retail
look,
possibly
in
the
high
schools
I
mean
our
students
are
so
savvy
they're
used
to
seeing
what's
out
there
in
the
world,
and
we
want
to
bring
that
Anne
Arundel
County.
So.
A
B
A
B
A
B
Look
at
everything
from
making
sure
that
the
hot
wells
the
steam
tables
are
at
the
proper
temperature.
Our
refrigeration
is
at
the
proper
temperature
that
there's
no
open
sites,
anything
open
that
anything
could
get
in
all
cracks
have
to
be
and
sealed
we
go
through
a
huge
inspection
with
them.
It's.
A
Say
I
know
when
you're
there
it's
a
few
hours
in
you,
usually
work
in
tandem
or
in
conjunction
with
another
area,
specialist
right
who
might
be
opening
that
school.
If
it's
not
your
own.
Yes,
we
also
look
at
signage
mm-hmm,
so
tell
the
viewers
a
little
bit
about
our
signage
and
I,
always
love
when
I'm
in
the
studio,
because
the
studio
has
an
awesome
signage.
Yes,.
B
Which
is
what
is
above
all
of
our
serving
lines.
We
have
our
healthy
eating,
our
fruits
and
vegetable
signs
that
go
above
the
frost
top
our
dairy
sign.
That
goes
above
the
milk
cooler
are
brains,
that's
that's
there
as
well
breakfast,
if
it's
a
traditional
breakfast
school,
so
we
have
all
of
that
plus
our
my
plate,
signs
that
are
on
our
steam
table
at
the
beginning
of
the
line.
So.
B
A
B
Them
an
idea:
well,
first,
it
tells
them
what's
on
the
menu,
but
it
breaks
it
down
to
all
the
different
components
that
is
required
by
the
state
or
federal
guidelines.
So
you
have
your
your
meet
your
meat
alternate,
which
is
your
entree
and
the
grain
which
could
be
you
know,
whatever
grain
is
going
with
the
meal
that
day
your
fruit,
your
vegetable
and
your
dairy,
which.
A
B
B
A
B
A
B
A
B
A
A
B
Recipe
developer
staff
to
develop
and
see
what
our
need
is.
So
allergies
is
a
big,
a
big
deal
these
days.
So
you
know,
if
there's
a
need,
we're
looking
for
items
that
are
clean
labels
and
and
trying
to
find
those
things.
So
that's
the
first
step
is
really
figuring
out.
What
I
need
is
and
then
we
we
move
on
to
identifying
a
product
either
from
our
vendor,
calling
us
or
identifying
it
at
an
industry
vendor
show
and
and
then
we
just
go
from
there.
B
B
B
B
A
B
A
C
D
C
One
learning
block
that
is
devoted
to
movement
and
healthy
minds
and
bodies
supports
a
cooperative
classroom
and
a
feeling
of
connectedness
in
move,
move,
move,
healthy
minds
and
bodies,
activities,
support
oral
language
development
and
prepare
the
brain
for
new
information.
The
use
of
repetition
and
movement
offers
an
opportunity
to
review
content
across
various
learning
blocks.
The
positive
effects
of
physical
activity
on
the
young
brain
provides
a
focus
and
a
readiness
to
learn
already
ask
your
child.
How
move
move
move
help
them
learn
today?
Oh.
A
Welcome
back
and
thanks
for
staying
tuned
to
food
for
thought.
My
first
guest
was
Marla
letourneau,
one
of
our
area
specialist
in
Anne,
Arundel,
County,
Public
Schools.
My
next
guest
is
Ken.
Simcox
he's
also
an
area
specialist
with
Anne
Arundel,
County,
Public
Schools,
a
true
professional
who's.
Come
to
us
with
many
great
ideas.
Welcome
mr.
Simcox
to
food
for
thought.
Well,.
A
D
Know,
first
of
all,
I
actually
come
from
an
educational,
education
or
family
background.
My
dad
was
a
high
school
principal.
My
mom
was
a
teacher
after
high
school
I
got
a
bachelor's
degree
from
shepherd
university
and
started
managing
restaurants.
After
about
10
years.
My
dad
actually
offered
told
me
about
this
great
opportunity
in
school
nutrition
and
talked
about
as
a
principal.
How
much
he
saw
that
kids
that
did
not
eat
weren't
able
to
learn
what.
C
D
As
you
said,
I
am
a
area
specialist
and
I
oversee
our
supervised
19
schools,
all
the
way
from
George
Fox
in
the
north,
the
South
River
in
central
middle
in
the
south
I'm
also
part
of
two
teams:
I'm
part
of
an
IT
software
team,
so
I
work
with
the
cash
register
systems
are
online
application
for
free
and
reduced
and
I'm
part
of
a
great
team.
Here
that
looks
at
recipes
and
identify
an
ingredients
and
recipes
that
you
can
put
on
the
menu
yeah.
A
I
think
and
I
said
it
in
the
first
half
I
am
the
luckiest
supervisor
in
Anne,
Arundel
County
Public
Schools,
the
team
that
we
have
in
the
central
office,
you
being
one
of
them,
the
step
that
we
have
in
the
schools,
the
passion
the
dedication
mean
true
nutrition
professionals,
at
every
stretch
of
the
imagination,
all
81,000
students
who
come
are
truly
like
they're
all
of
our
children
and
we're
going
to
really
make
sure
they're.
You
know
we
fuel
their
brains
right,
we
feed
their
bodies
and
we
have
them
ready
for
instruction
in
academic
success.
A
So
recipes
are
important
right.
It's
the
the
base
of
what
we
do
right.
We
want
kids
to
come
in
our
students.
We
want
them
to
eat
with
us.
So
start.
How
do
we
even
we
have
a
kitchen
that
has
all
this
great
equipment
we
talked
about
earlier.
How
quality
is
so
important
to
us?
We
talked
about
student
preference
is
so
important,
but
what
do
you
do?
How
do
you
get
your
team
and
how
do
we
start
with
an
ingredient
or
what
is
an
ingredient
and
in
around
the
county?
Public
schools?
Well,.
D
D
Program
is
very
heavily
regulated.
We
have
limits
on
our
recipes
of
how
many
calories
the
amount
of
fat
the
amount
of
sodium
that's
in
it.
We
also
have
financial
constraints.
You
realize
we
serve
a
lunch
in
elementary
school
for
two
dollars
and
seventy-five
cents.
That's
that's
tough.
To
do,
but
every
recipe
that
we
use
starts
with
quality
ingredients.
We
try
to
use
ingredients
that
our
parents
would
and
stew
know
that
they
see
in
the
grocery
stores
we
use.
D
A
It
funny
you
know,
I
think,
you're
saying
all
these
name
brand
and
all
this
recognition
of
that
we
work
with
these
brand
names.
You
don't
often
hear
that
when
people
talk
to
us
about
school
meals-
and
it's
been
this
way
for
years,
we
we
take
the
quality
of
our
food
very
seriously,
and
these
main
manufacturers
know
that
they
have
to
keep
our
students
across
the
country,
fueled
and
ready
to
learn.
They.
D
So
we
look
for
recipes
with
just
our
office.
People
we
attend
food
shows.
We
actually
have
had
a
few
town
halls
where
and
we've
invited
all
of
our
staff
to
come
in
and
tell
us
what
recipes
work,
what
recipes
don't
work
and
what
suggestions
do
you
have?
Because
we
all
wait
out?
We
all
fixed
food
at
home.
We
all
have
ideas
of
what
our
families
and
our
children
and
our
grandchildren
would
love
to
eat.
D
A
Think
that's
important
because
our
pizzas
whole
grain,
rich
crust,
it
has
low
sodium
sauce.
It
has
a
reduced
fat
cheese
I
mean
it
looks
like
a
pizza.
We
call
it
pizza,
but
it
might
not
be
that
same
pizza
that
we
see
at
the
corner
pizza
shop.
It's
also
portion
controlled
right,
I
mean
isn't
that
that's
the
key
when
you're
developing
these
recipes,
we
have
to
have
specific
portions
so
monitoring
those
calories
and
monitoring
those
nutrient
individual
nutrients.
We
really
are
giving
that
student,
the
nutrition
education.
A
D
A
I
think
that's
something
that
we're
very
successful
at
being
one
of
the
registered
dietitians
and
working
with
you
on
the
business
side,
all
the
time.
You
know
you
Marla
and
Dane
another
one
of
our
area
specialists.
It's
amazing
what
we
could
do
when
we
analyze
what
a
week's
menu
looks
like
right,
I
mean
and
we
have
drawn
the
line.
We've
been
pretty
particular
saying
if
we
know
our
sodium
meets
the
federal
and
the
state
requirement
right
now.
Why
would
we
take
something
that's
higher
in
sodium
when
it's
taste
good?
A
A
When
you
talked
about,
you
know
those
components
and
how
you
put
it
together
and
doing
that
one
ingredient
that
could
be
multiple
areas
give
a
suggestion,
because
I
know
we're
looking
currently
at
a
chicken.
It's
a
grilled
chicken
and
it's
allergen
free
sure.
So
what
would
you
do
with
a
grilled
chicken
say
in
Anne,
Arundel
County,
and
how
could
our
students
see
it
differently
throughout
the
menu
or
a
mom
or
dad
or
somebody
who's
watching
today?
Sure.
D
We
look
at
a
grilled
chicken,
as
you
know,
once
again,
we
want
to
do
multiple
ways
with
a
grilled
chicken
that
we've
selected
that's
al
freakin
gluten-free,
which
allows
us
to
serve
many
many
students.
We
can
take
that
into
a
sandwich,
so
we've
got
a
grilled
chicken
sandwich.
We
can
put
that
on
a
salad,
so
we
do
have
a
grilled
chicken
salad
and
we
actually
can
use
it
as
center
of
the
plate.
Let's
do
a
grilled
chicken
and
put
it
over
rice
or
some
noodles
I.
Think.
D
A
A
A
restaurant,
that's
your
entree
and
I
love
that
you
talked
about
it
with
rice,
because
you've
done
something
phenomenal.
You
know
in
conjunction
with
Marla,
you've
worked
with
corporate
chefs.
So
what
did
we
do
with
spices
and
with
these
corporate
chefs
that
we're
going
to
apply
to
our
chicken
and
some
other
things?
Well,.
D
We
we
did
work
with
the
corporate
chefs
with
actually
McCormick's
we're
very
lucky
that
there
Maryland
company
and
and
went
to
work
with
Maryland
schools.
We
do
believe
that
our
rice,
that
we
have
is
right
now
kind
of
plain.
We
also
have
seasoned
it
with
a
margarine
which
adds
soy
and
dairy
allergens
to
it.
So
we
have
been
testing
very
successfully,
ultimately,
unsuccessfully
many,
many
many
many
times.
D
You
know
our
goal
was
to
find
a
seasoning
that
would
allow
us
to
have
advertised
it.
As
a
seasoned
rice,
we
originally
met
with
some
chefs
with
mcCormick.
They
gave
us
some
great
suggestions.
We
whittled
away.
We
took
it
out
to
taste
testing
out
to
the
schools
and,
of
course,
an
arundel
county
is
a
very
large
County.
D
Multiple
ages
correct,
so,
ultimately,
we
have
brought
in
a
couple
new
seasonings
that
kids
will
be
seen
very
soon,
a
Mediterranean,
so
it's
kind
of
earthy
tasting
and
then
we've
added
and
mango
habanero.
So
you've
not
only
got
the
spice
the
habanero,
but
you've
got
the
sweetness
from
the
mango.
It's
a
really
interesting
combination.
D
It's
just
a
matter
of
give
and
take
and
I've
eaten
so
much
rice
in
the
last
six
months
that
when
we
finally
started
getting
the
thumbs
up
from
kids
and
when
you
go
out
to
an
elementary
school
and
you've
got
a
room
full
of
children
that
are
eating
lunch
and
there
is
sitting
there
with
their
thumbs
up
for
you.
You
know
you
finally
been
successful
and
you're
ready
to
introduce
it
to
everyone.
I'm.
A
Going
to
tell
a
little
story
about
the
rice,
because
we
have
we've
tried
so
many
variations
of
rice.
We
eat
out
all
the
time
too,
so
in
and
I
would
encourage.
If
there's
somebody
watching
today,
if
there's
a
teacher
out
there,
even
I
have
lunch
with
us.
It's
a
great
great
option,
but
when
we
go
out
like
you
said,
the
rice
is
ok,
it's
unseasoned!
We
don't
really
there's
no
salt.
You
know
we
don't
do
that
specifically
because
we're
looking
at
that
sodium
and
the
fat
component
and
keeping
things
in
line.
A
It
is
a
whole
grain
bland.
So
we
use
brown
rice
and
white
rice,
so
we
can
slowly
but
surely
pull
our
students
over
to
more
of
the
brown
rice
or
the
whole
grain.
But
it's
interesting
because
the
flavors
just
only
okay,
it's
it's
a
little
bit
flat.
You
started
adding
these
seasonings
and
it's
all
different
variations
and
we
had
an
intern
who
had
so
much
rice
and
he
was
very
hot
us
right,
honest
forthright.
He
would
say
this
one
is
not
going
to
work
or
this
one
is
the
best
thing
you
ever
had
you.
D
Know
whatever
you're
introducing
new
products,
it's
so
great
to
have
honest
feedback.
And
yes,
we
had
a
student
intern
from
south
river
high
school
last
year
last
summer.
That
just
was
overwhelmed
with
rice,
I
think,
the
first
time
we
brought
we
had
10
or
12
different
variations,
so
even
if
you're
a
leading
a
spoonful
when
you're
eating
10,
spoonfuls
and
12
spoonfuls
and
okayed
it.
Now
you
didn't
like
this
one,
but
let's
go
back
to
this
one.
So,
let's
be
honest
by
the
time
he
was
done.
A
Think
we
do
the
same
thing,
sometimes
we're
like
or
if
we
like
it
right
like
this
one
is
it
this
is
the
best.
So
you
start
having
more
and
more.
You
know
spoonfuls
thinking.
This
is
great.
Once
the
kids
try
this
one
they're
going
to
love
it,
but
it
is
funny
because
it's
a
lot
of
you
know
repetitive
and
tweaking
of
recipes
over
and
over
and
over
again
to
get
the
phenomenal
menu
that
we
have
today
right.
D
And
and
and
then
it's
so
important,
with
120
schools
and
over
500
employees,
that
we
make
a
recipe
as
simple
as
we
can
and
be
as
concise
as
we
can,
because
it
doesn't
matter
what
what
am
I
schools
are
any
of
our
120
schools.
If
we
have
a
rice
on
the
recipe
on
the
menu
and
we
want
it
to
flavor
it
a
certain
way,
it
tastes
the
same,
whether
you're
in
the
north
part
of
the
county
or
the
south
part
of
the
count.
A
Exactly
so,
we
only
have
about
two
minutes
left,
but
we
wanted
a
touch
base
about
transparency,
something
that
we
do
in
Anne.
Arundel
County
is
very
unique
again
and
you
were
critical
to
this
process.
I
think
we,
we
provide
information
to
nurses
all
the
time,
we're
very
concerned
about
that
connection
to
our
students
in
their
nutritional
value
of
every
meal.
But
what
does
a
viewer
do
and
how
do
they
find
how
transparent
we
are
with
our
recipes
and
with
our
ingredients?
Yes,.
D
We
really
want
parents
to
know,
and
we
want
students
be
able
to
make
decisions
by
and
have
all
the
information
they
need
to
be
able
to
make
decisions.
We've
made
a
very
conscious
effort
to
post
all
of
our
menu
are
all
of
our
recipe.
Information
online
on
the
Anne
Arundel
County
Public
School
website.
Not
only
do
we
have
the
we
actually
have
a
picture
of
all
of
our
entrees,
all
of
our
fruits,
all
of
our
vegetables,
all
of
our
grains.
D
We
have
the
nutritional
information
and
we
have
allergen
information
and
for
every
one
of
our
recipes
we
actually
have
a
fact
sheet
on
every
single
ingredient
that
we
have
it
sits.
There
really
should
be
no
questions
for
anybody
to
be
able
to
you
if
you're
not
sure
that
we've
marked
an
allergen
correct,
go
in
and
take
a
look,
because
we
take
pride
in
and
having
that
information
for
people
to
be
able
to
see
on
their
own
yeah.
A
It
is
readily
available,
I
think
we're
so
proud
of
what
we
have
we're
so
proud
of
the
recipes
that
we
put
together,
the
salad
bars
and
our
unlimited
choices
of
fruits
and
vegetables
and
filling
half
of
those
trays
every
day
when
they're
with
us.
It
really
shows
in
our
product
in
the
in
the
line,
as
well
as
on
the
website,
without.
A
You
can
see
food
and
nutrition
services
in
Anne,
Arundel,
County,
Public
Schools
is
so
concerned
about
how
nutritious
delicious
and
student
approved
our
recipes.
Are.
We
look
at
everything
with
a
registered
dietician,
each
and
every
time
to
analyze
the
menus
and
make
sure
it's
the
best
value
for
those
students.
We
really
want
to
make
sure
we're
fueling
their
brains
and
feeding
their
bodies
for
academic
success.
If
you
have
any
questions
about
the
school
food
service
program
here,
just
call
me
a
410
22
to
5,900.