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A Conversation with SNA President Jean Ronnei
It’s the start of a new school year, which means that the School Nutrition Association (SNA) has installed a new president. This year, Jean Ronnei, SNS, Chief Operations Officer of Saint Paul (Minn.) Public Schools, is at the helm of the Association and she’s raring to go—and continues to grow as a leader.
To learn more about Ronnei, her journey to becoming SNA president and her thoughts on the future, Managing Editor Kelsey Casselbury enjoyed an hours-long conversation, detailed in “A Growing Season.” Along with a look at Ronnei’s life, a number of friends and colleagues have offered up advice for the new SNA president. Bonus Web Content: Check out the recipe for Ronnei’s Family Chocolate Chip Cookies. Also, the president’s profile is available in Spanish! Print it out and share it with your Spanish-speaking colleagues.
Also in this issue, Arianne Corbett, RD, in “It’s a Marathon, Not a Sprint,” takes a look at local school wellness policy progress. What’s happened in the past 10 years, and what’s on the horizon? Bonus Web Content: A look at the law behind school wellness policies, as well as help in determining who’s on your team, including administrators, teachers and students.
In “Being the Change They Want to See,” writer Mark Ward, Sr., PhD, talks to three altruistic women who have done all they can to feed hungry children in the community. For that, they have been rewarded at School Nutrition Heroes, and their stories will inspire you.
Now, for practical matters—the Professional Standards rule is in effect; however, many still don’t understand the ins and outs. SNA Staff Vice President Jen Lewi answers a number of important questions about Professional Standards that will help you ensure that you and your staff are in compliance. Bonus Web Content: Learn more about USDA’s Topic Codes that help you identify specific categories and subcategories of training.
Finally, let’s get back to Back to Basics with SN’s new culinary series. The first installment, by Kelsey Casselbury, covers “Foundation Ingredients,” or 10 ingredients that every cook should have in their pantry. What are they used for, and why are they so important? Bonus Web Content: In addition to these 10 ingredients, don’t forget the salt and pepper! Additionally, get a primer on different types of oils and vinegars.