Moving on....

Congrats Dan!!! You've paid your dues and you can now reap the reward your hard work has gotten you.

Great move Dan, congrats!!

Check out the July/Aug "Atlantic Magazine", page 32 (it won't be on-line till next month, but just look at the page at a book store if you don't want to buy it).

It's an article about Tony Geraci in Baltimore (and others) who took a money-losing lunch program, got rid of vending machines, substituted only locally grown food, developed nutritional lunches kids actually like, and ended up with a money-generating program. Similar programs are going on in St. Paul MN, Worcester MA, and others.

Here's hoping you can lead Louisville into this future!

Check out the July/Aug "Atlantic Magazine", page 32 (it won't be on-line till next month, but just look at the page at a book store if you don't want to buy it).

It's an article about Tony Geraci in Baltimore (and others) who took a money-losing lunch program, got rid of vending machines, substituted only locally grown food, developed nutritional lunches kids actually like, and ended up with a money-generating program. Similar programs are going on in St. Paul MN, Worcester MA, and others.

Here's hoping you can lead Louisville into this future!

There is at least one local elementary school that received a grant allowing them to have a fruit/vegetable cart where the kids get the choice of filling up a cup of healthier options.

Good for you, Dan.. This sounds like an excellent opportunity.

The ability to stay in food services and having regular hours is literally having your cake and eating it, too!

Dan, I've heard from several people that you DID make a big improvement at BSCC. Congrats on the new gig. Don't forget your hairnet.

Check out the July/Aug "Atlantic Magazine", page 32 (it won't be on-line till next month, but just look at the page at a book store if you don't want to buy it).

It's an article about Tony Geraci in Baltimore (and others) who took a money-losing lunch program, got rid of vending machines, substituted only locally grown food, developed nutritional lunches kids actually like, and ended up with a money-generating program. Similar programs are going on in St. Paul MN, Worcester MA, and others.

Here's hoping you can lead Louisville into this future!

There is at least one local elementary school that received a grant allowing them to have a fruit/vegetable cart where the kids get the choice of filling up a cup of healthier options.

Actually, there are six schools under this program, which I'm pretty sure falls under my responsibility.

I'm going to try to get away from as much processed food as I can get away with, with more emphasis on scratch cooking. Like everyone else these days, people are looking to save money where they can. Using pre-cooked, processed product is a HUGE labor saving device, so I'm certain it will be an up-hill battle. But I look forward to the challenge.

I've never met you, Dan, but have always enjoyed your opinion on this forum. This sounds like an excellent opportunity, and I'm excited for you!! I also believe, although challenging, that you could do a lot to improve the program's nutritional value. Seems like a wonderful adventure, and I wish you all the best!!!

Congrats!! Welcome to the M-F world!!

I know about the labor-saving crap the food processors sell the school and hospitals. When I worked at WVU Hospital as a cook (many years ago!), they had a bakery, a butcher, and we made almost everything from scratch. We were required to taste everything before we put it out for service. We made an effort to make even the most restricted diet taste good. I still use some of the recipes I learned there. Our patients got food on china with real silverware. Now like almost every other hospital, the food comes processed, prepacked, and tasteless, in plastic and paper. May allegedly save $$ in labor, but once you go that way, they have you up the creek and can jack the prices up cause you can't go back.

I hope you can help our youngsters learn what food choices are beyond pizza day and mystery meat. Our son did not eat school lunch until middle school, when having mom pack his lunch was not "cool". He amazed the lunchroom staff by asking for more vegetables. But then he is the only kid in America to ask for Brussell sprouts for Thanksgiving dinner.

Sorry to burst your bubble, Suzi, but I have two grandchildren who request Brussel sprouts for Thanksgiving.

Allow me to sing with the choir of: 'enjoy the life quality!' congrats.

Dan, Best of luck from the Shady Lane Cafe. If you ever miss the old days, come on over for a relaxing 12 or 15 hour day.