It happens all the time, district directors tell School Nutrition. Team members come to them with a recipe from a morning show demonstration, a trending TikTok video, a family’s heirloom favorite, a niche cuisine cookbook. It might even start with a campaign to collect recipes representing the cultural heritage of dominant groups in the school community. But the vast majority of these recipes are not suitable—as is—for preparation and service in a school meals program. They need to be “school-ified...”