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(Sacramento CDE): Good afternoon, everyone. It is two o’clock, and I want to welcome you to our 10th School Nutrition Town Hall My name is Kim Frinzell, Director of Nutrition Services And we really do appreciate that you joined us today As a few reminders. We are recording all of our sessions Our previous town halls are posted on our Nutrition What’s New website under Disaster and it will take you to a link to our COVID school meals page where you can find our recordings and Julie’s going to post that in the chat section for all of you so you have the link and then just as a note, in lieu of a recording from the September 8 Town Hall, because a lot happened three days later, we decided that we’ll be posting some Questions and Answers from September 8th and that is because we got some additional USDA guidance and clarification and waivers on September 11th and we want to avoid any confusion between information we shared on the town hall on the 8th and the guidance that came out on September 11th So, thank you for your patience as we kind of renegotiate and rethink the posting of our town halls and going to Q and A’s as well But we will continue to record them and we’re just trying to provide you with the most consistent information as possible Also for today, our phone lines are muted But we do want to hear your comments and questions, so please continue to type those in, in the Q and A section and we have a whole team here that are working to answer your questions and address your comments throughout our entire town hall So, today we have another great lineup of your colleagues throughout the state who are going to be sharing with you their strategies and their plans for making this shift from the start of the school year from the National School Lunch over to the summer programs, working with distance learning, and strategies and tips for developing their program integrity plan So, I think you’ll glean some best practices and some takeaways that you can adopt for your operations as well So as usual, I will start off with a few state updates and we have a lot to fill in since September 8th So, we were really thrilled September 8th to share that USDA did release a series of new waivers that allow for the continuation of the summer meal programs with the start of the school year And hooray, that was exciting And with that came many, many questions And there are a lot of vague areas that we needed additional guidance So we have some of that And USDA on September 11th did issue some frequently asked questions and clarification through a Policy Memo so we’ll cover some of that today We also know that further guidance is coming In addition, USDA does convene regular meetings with the state agencies and they have also given us some verbal guidance and so will share all that we know at this point in time Which brings me to the theme for today, it’s really onward and upward with meal service for eligible children And I really the take home message today is we are all working with the best information that we have at the time to serve the meals within the boundaries of the flexibilities and the meal programs So, I know that it feels very wobbly at times but truly, we are all doing the very best we can Information is changing and our commitment to all of you is to provide you with the information that we know at hand, even though that does tend to change day to day and sometimes hour by hour So that is all we can ask of you is that you do your very best with the information that we have at the moment And I also just want to take this time to really dedicate our 10th town hall webinar series to the entire Nutrition Services team They have been the quiet heroes for these past many, many months, really trying to get information out to all of you, to read through the regulations, the flexibilities have consistent technical assistance, to write waivers and to continue with their normal daily work and

it’s been a heavy lift for them, especially as we and you all know this so well, as we shifted back from the National School Lunch to the summer program And to that end, we actually, to help support all of you, we actually redirected 25 of our nutrition services team to help work with that shift from the National School Lunch to the summer programs, just so that we can process applications, continue with the annual renewals, and continue with the questions that are coming in and the technical assistance So just a shout out to the entire NSD team Thank you so very much for your commitment and great work I think we’ve all been trying to navigate We are now at 58 nationwide waivers and our programs are complicated and with every waiver, literally comes a series of 20 or more questions that we’re trying to find answers to and I am always amazed for all of our sponsors the different nuances and all the detail and really is a devil in the detail for thinking through how to operationalize many of our waivers So, that is why it’s so important for all of you to document your processes as you know them today Again, as I mentioned, it’s just a wobbly time for all of us and I think, you know, for our staff, it’s really important that they have some consistency and so having some written documentation of what those processes are, I think helps bring some normalcy and some stability to your day-to-day operations So, what’s been happening over the past few weeks, USDA issued their nationwide waiver to allow schools that had started the new school year to operate the summer meal programs which is fantastic news And the great news about that too is that schools actually have the choice to either operate under the National School Lunch Program or under the summer waivers So, with the summer, the ability to operate the summer program, there are three area eligibility waivers that we’re going to talk about One of them is for the summer meal program if you have open sites, one of the area eligibility waivers is for the summer program if you’re operating closed sites, and then the third one was just released on Friday by USDA that allows for the CACFP at-risk area eligibility waiver And so we’ll be talking about that as well So let’s start with the first one And that is the SSO or SFSP area eligibility for open sites So open sites, as you know, you’re serving the entire community for children up to the age of 18 They are receiving meals free of charge You are not charging for those meals If you’re planning to serve siblings and you would want to operate open sites And so that would be the choice that you would pick and we’ll put the link to the waiver request and the chat section for you in just a few minutes As a state agency, we are required to have a state plan for the area eligibility flexibilities And so this summer, we are approved for area eligibility waiver that allowed us to replace or substitute the 50% threshold for area eligibility for their free and reduced price population We could sub that out for 40% So with the area eligibility waiver for open sites, if you are operating in an area where at least 40% fall into that threshold, you’re good to go You’re not going to need to opt into any sort of waiver, you’re just going to be updating your application and your site applications in CNIPS Though we know COVID has taken a huge economic hit to our state, and so there are areas that previously would not be in that 40% free and reduced price range in the community, but because of COVID, unemployment rates, businesses closing, more people on unemployment or SNAP benefits, your community economics may look very different

So, you can actually submit a waiver to us to request to operate the summer program open site, use the justification for the less than 40% area eligibility and it’s a pretty easy rationale Again, you can cite businesses closing, it could be increased participation in CalFresh or other social services, increased participation and food banks There are lots of different markers that you can use to justify why it is important for you to operate the summer program in your community And that’s really all USDA is asking that we need to really be making strategic thoughts to targeting the children in greatest need in our community So, it’s a way for us to maintain the integrity of the program, make sure we’re serving children, and supporting all of you with continuing with the meal services for the greater good of our children So, we’ll get those links up for you And then the other thing we wanted to say that around this is that if you will apply for the summer program area eligibility for open sites in the spring, you do not need to reapply for the new school year That will just carry over The only time you would need to do that as if you are adding additional sites or making changes But if you are, it’s the same site as you are operating in the spring, there is no need for you to reapply for that waiver So, the second area eligibility is much simpler and that is for SSO and SFSP for area eligibility closed enrolled sites And so really, this waiver, USDA is saying that if you have a closed site, you don’t have to collect the meal applications So, it’s a much more streamlined approval process and we’ll put the link up in the chat section So, if you’ve made a decision that you want to do closed sites, which is completely acceptable, that would be the waiver that you would want to opt into And one note that when you’re doing closed site, you can only serve the children that are enrolled in that site So, we have gotten some questions about, well, what if I wanted to do closed site, but I’m consolidating some of my schools and having one or two sites that are the meal distribution locations, that would be acceptable under closed enrolled It can only be the children that are that are participating in the schools that are going to those consolidated meal sites that you’d be serving the meals to So I hopefully I did not muddy that up for all of you But there is a way to do closed enrolled when you have consolidated sites but again, it’s the student population are those that are enrolled in the sites specifically And then lastly, it’s really your discretion whether you want to do an open or closed site We do just want to remind you again from program integrity perspective, under the summer program there is the quarter mile requirement And so we just really need you to think through where all of your meal sites under the summer program And you can certainly work with your county progress specialists and kind of think through which sites you want to operate Do you want to operate all of them, if so, should some of them be closed sites, some might be open or you might do it consolidated service site But, you do want to make sure you’re thinking through that quarter mile requirement and really the goal here with USDA and the program integrity is that we need to mitigate the risk of duplicate meals being served in the community And certainly, when you have lots of sites within a quarter of mile, it does create potential issues for program integrity And then just another point I want to make on the summer area eligibility waivers is just a reminder, I know so many of you are doing this and we’re going to hear from some of our panelists today around the outreach and promotion to families, please make sure that you are, you know, broadcasting widely and frequently with your parents, where your meal sites are so that families know the time of when they can have their child can pick

up a meal and the days that you’re doing a service We have gotten some inquiries from the public around the promotion of the locations and the timing So just thinking through how you can work within your community to share out your meal locations And then finally, I’ll talk about the third area eligibility waiver that was released last Friday and that is for CACFP at-risk and that came out on September 18th And again, in order to kind of streamline processes, we are going to follow and align with the summer area eligibility waivers So, for the CACFP at-risk waiver, if your site is located in an area where at least 40% of your population are eligible for free and reduced price meals You do not need to opt into the waiver If you are in a location and want to operate the CACFP at risk and it’s below the 40%, then you would need to apply for that area eligibility waiver and we’ll put the link to that waiver in the chat box as well So again, important piece to remember for the CACFP at risk area eligibility, this only applies for the at-risk program If you happen to also operate a childcare center or some other CACFP program, this area eligibility waiver is only for the at-risk component Okay, so that was a lot of area eligibility So we do have a slide to summarize, so we’ll put that up on the screen So you can see that, just to kind of summarize the different waivers So again, just to recap for the summer programs, open sites all meal sites located in the area with a free and reduced price population below 40% must opt into the waiver, closed enrolled sites must complete the online area eligibility waiver And then moving on September 11, we had additional guidance from USDA that gave clarification to weekend meals and holiday meals So, they are permissible with the summer program So, for the summer seamless and the SFSP, you can have holiday meals as well as weekend meals For CACFP at-risk meals, those can concurrently operate with the summer meal programs so long as you’re meeting the other requirements with the enrichment, which we have their great options for doing online enrichment options And as always, with all the programs, you have to make you need to make sure that you’re offering the right combination of meals per child and for your program integrity So, the number and type of meals per child for each program type In addition, as I shared earlier, USDA has also provided state agencies with some verbal guidance and typically with the verbal guidance, we know that in the coming weeks, that means some written guidance will be out as well But we’re going to go ahead and share the verbal guidance that we received And this has to do with the at-risk portion of the program And so I like to think of it kind of in two buckets, there’s the at-risk with kids on site in care and then the second bucket is the at-risk program when it’s remote care and you’re doing grab and go or home delivered meals So let’s start with the at-risk centers, providing remote care, you’re doing delivery and pick up and we’ve put a slide up to kind of walk you through those requirements So, we are able to continue with the CACFP meal delivery guidance from the spring, that all still applies And there was an April 11, 2020 USDA guidance, specifically question #15 that addresses some of the meal delivery options there So for delivery, if you’re doing home delivery or kind of bus stop delivery, you do need to have some sort of enrollment and accountability so that you know who you’re delivering to

In addition, for delivery only there are some additional steps that you need to take that we have put out on our web page early on, and we can certainly link you to that as well But if you are doing delivery, there are some extra steps that you need to take for program integrity, and that includes making sure you have some sort of opt in and enrollment happening Enrichment has not been waived, but as I mentioned, virtual options are absolutely acceptable, take home packets as well, work out well and USDA team nutrition does have some online resources if you’re needing some ideas for the enrichment activities And then finally, if you are doing delivery or pickup for at-risk CACFP, that distribution can occur at any time So, USDA does strongly encourage that if you are doing grab and go and delivery and you’re kind of stacking your meals, that you really mark the at-risk meals as the at-risk after school snack or meal. And that’s just from a program integrity standpoint So that’s just an easy way to kind of think about steps, you want to take to enhance your program integrity and that came directly from USDA as a recommendation, certainly not a mandate So, the second bucket for CACFP at-risk is if you happen to have kids on site in care, so in person So, the meal service time requirements are still in play, there are no waivers to offer the meal time at a different time, and so you need to, it needs to be after the school day ends And you still must ensure that you’re serving the allowable number and types of meals per child One thing here you might think about if your school is doing at-risk on site, you could think about asking to change your meal time service So that might be an option to move it maybe to 3:30-4 o’clock, and then you could do your other delivery of program meals at that time as well So that could be a potential workaround for you And then weekend meals for CACFP at risk is allowable and again, USDA just strongly encourages that state agencies, consider the needs of the community before adding new sponsors and sites, but certainly weekend meals are permissible as are multiple days of allowable meals distribute in at one time we kind of think of that as bundling are stacking Those are all permissible practices that you will have well documented And again, the real goal is to make sure that you’re not exceeding the types of meals per program and that children aren’t, you know, that we’re trying to avoid issuing duplicate meals Alright, so enough about that Let’s transition to another frequently asked question that we’ve been receiving and that is transitioning from the National School Lunch to the summer programs And so we continue to receive quite a few questions in this area, like what are the steps that we need to take So we put this on a slide as well So, we’ll go through a series of slides so that you have something in writing to kind of look at as we as we go through this So, the thought process that you’re going to be thinking about And certainly CNIPS is a big player here that you’re going to want to update CNIPS for your summer site applications and submit that for approval And then you’ll be thinking through your area eligibility for open sites and for closed sites, deciding are you can do open and closed or do a variety and if you need to then submit a waiver And then just reviewing for the quarter mile and making decisions on how to prevent overlap of services and making sure that integrity piece is in place So thinking through that, as well as making sure that you update your meal counting and claiming procedures and that your integrity plan is in place as well And then one thing that I would just encourage you to do is when you’re updating all of your procedures, is I would encourage you to date them just because policies come out and things

are changing fairly rapidly I would just encourage you to kind of keep a date stamp on when that procedure was updated and when you make revisions And then another area to think about is as you’re planning your menus, do you need to submit a revised meal pattern waiver for any changes If you’ve made no changes you and you apply for a waiver in the spring and that is still working for you, you do not need to apply for a new waiver But as you develop your menus and look at your meal service options, if you do need some sort of meal pattern waiver, please make sure that you are submitting that revision to us and we’ll put that link in the chat box as well And then finally, please contact your county specialist. They’re there to help and to problem solve with you So please do reach out to them so that they can be your thought partners in all this as well Alright so on to some claiming Again this clarification came out after our September 8th Town Hall And so we put a slide up as well And this really pertains to your August claims and so USDA, you know, we have a couple options for you so you can decide if you were claiming in August, under the National School Lunch and then on August 30th we got the great news that we can shift back to the summer programs and you did that, then you could submit claims starting August 31 for the summer program USDA has in their Q and A’s has said that actually you can do that or you can actually claim all the meals that you served in August if you were working under the National School Lunch Program, you can actually submit your claims under the summer programs So, if you want to just do one claim type, you could do that The caveat to that is, if that’s the option, you want to do if you were operating in the National School Lunch in August and you want to claim all of your meals under the summer program, if you collected any money from children who pay for their meals, you must reimburse those children and that can be in the form of credit on onto their account, but you need to do a reimbursement to them So that is completely your choice which of those two options that you would like to operate Alright, a few other reminders is, you know, nothing is easy in our Child Nutrition Programs and as you’re updating your site applications in CNIPS for the claiming, just remember that the National School Lunch and the summer programs run on two different program years And so if you’re transferring or going back to the summer programs, you’ll update your site applications, your information in CNIPS for the current summer program year which is now through the end of September, and then the new summer program year starts October 1 And so, if you’re planning to continue with the summer program through December 31, you would need to update for summer program year of 20-2021 All right, a little bit on meal applications and kind of leaving our wheelhouse just a little bit, but we have heard this from quite a few of you and I think it’s amazing that all of you are so engaged with your schools and realizing the importance of our free and reduced price data and how that influences, you know, that information is so critical for the entire school and for the for the students well-being with local control funding formula (LCFF) So, we’ve gotten some questions around that That as you know one of the lovely things for us with the summer program is that we’re not collecting meal applications Not so great when you’re thinking about LCFF and how that information is used So, we’ve gotten questions like, can we still collect applications and what about LCFF funding So we did reach out to our counterparts in the department that oversee LCFF and they are going to be issuing a flash communication out to all school districts in next day or so, announcing that they are actually going to change the due date, the deadline for the

free and reduced price data for LCFF, they’re going to move it up to December 31st So that again, I really attribute that to all of your advocacy and your request to help move that along, that that change will be happening And then, so the other piece of that is, if you’re operating in the summer program, you’re not collecting meal application so you would need to for LCFF purposes, it would be the alternate meal application However, if in anticipation, we don’t know what’s going to happen December 31st, if USDA will extend the nationwide waivers for the summer program or if they’re going to say we’re, you know, we need to go back to the National School Lunch So if you are proactively planning for December 31st and knowing that there are challenges with distance learning and parents being on site, and it’s a little bit more difficult to collect information, you might decide that it behooves you to collect the meal applications to have you well positioned for January 1 for whatever our world will look like then And so you can certainly do that, of course, that does not apply if you are on a provision or provision 2, or a CEP site You would need to be collecting using the alternative meal sites for LCFF but certainly, it would be permissible to proactively be thinking about collecting meal applications in anticipation for January 1 and the National School Lunch Program Alright, couple more things and then I’m excited to get to our panelists Just as a quick reminder, we did get some inquiries about the USDA entitlement waiver And back in June, USDA gave states the ability to opt into a waiver to pick which school year that we wanted to use to calculate our entitlement for 2021 And so we did opt into that to ask to be able to use the 2018-19 We went a step further and asked for some additional waivers that we have not heard back from, so as soon as we hear from USDA, we’ll share more with you But for those of you that were wondering around the USDA foods entitlement, yes, we did opt into that waiver to request that we could use the 2018-19 school year meal counts instead of the COVID 2019-20 meal rights And then some other I think good news around the Proposition 98 COVID disaster claims, we have extended that. Last time we shared we extend it to September 30th We actually just extended another month so those applications are not due until October 30th And we did that out of respect for all the communities that have been impacted by the fires and the challenges of getting a lot of the paperwork submitted So, you all have an extension until October 31st to just submit your claims will post those links in the chat section as well So that is enough talking for me I am really thrilled now to transition to your peers, to our panelists are our guests for today I’m really excited with our lineup I know that we will glean some great information It’s always our goal that you will all take a tidbit, a nugget back with you that you can use in your own operations So we’re going to really be focusing on meal service in the school year under the summer programs, having distance learning, and thinking about program integrity and what do those program integrity plans look like. Are they plans, are they strategies, are they checklists It could be all of that but I think our lineup today, our speakers will have great information to share with you on what’s working well for them So, our panelists today include Sarah Doherty, who is the Director of Child Nutrition for the North Monterey County Unified School District We have Lizette Olivares, the Director of Nutrition Services from Covina Valley Unified School District We have Charles Douglas, who is the director of Nutrition Services with Rocklin Unified and we have Dr. Robert Lewis, who is the Executive Director of the San Clarita Valley School Food Service Agency Joint Purchasing Agreement

That is a mouthful, Robert, but we’re just all pleased that they’re joining us today as we continue our commitment to further strengthening our community of support to work through COVID-19 and serving meals in our schools So, Sarah will be our first speaker She’s going to unmute and bring her video up and she’s from North Monterey County She has an enrollment of nearly 4,600 students and she’s representing our central coast Sarah started her career and her love for nutrition through the food corps and she’s in her fifth year as the Director of North Monterey County. So welcome, Sarah We’re so glad that you’re here today and we just want to hear about your operations under the summer program, how your distance learning is going and just hearing your strategies, some best practices for increasing participation and then hoping that you can also touch on some of the checks and balances that you’re using to help prevent the duplication of meals being served and kind of your program integrity plan So welcome, Sarah (Sarah Doherty): Thank you Kim and good afternoon, everyone I’m honored to be able to share with you what we’ve been doing here in North Monterey County, since the closures in March as we’ve navigated our way through feeding our kids during a pandemic So to give you a little background, we’re a smaller scale high need school district located in the heart of agriculture on the Central Coast of California When not operating seamless summer, we operate district wide Community Eligibility Provision Currently, our district is operating full distance learning and we are serving under the seamless summer provision We were very excited to hear about the waiver extensions From March to the beginning of school, we were serving a lot of our younger siblings that are not enrolled in many community members, youth that live in our community, but don’t go to school here So, it was hard to not feed them when school started but we’re grateful to be able to start feeding them again When the pandemic started, we had to figure out overnight how to serve our students So we started off by serving meals daily and we quickly realized that our numbers were extremely low and that we were only capturing a small fraction of our students So, in April we switched to a once a week, no distribution model and we’ve been operating that way ever since We distribute meal kits on Mondays and our meal kits consists of breakfast and lunch for the week, including weekends and we provide vegetables and fruit in bulk and milk in bulk as well We distribute our meals at three of our seven school sites during the daytime And we also have a nighttime distribution I’m at one of our sites to accommodate our working families When we made the switch from daily to weekly know distribution our meal counts more than tripled And when we were serving meals daily, we were doing less than 10,000 meals a week and then when we switched to once a week, we were well over 30,000 meals So, it was a really successful change for us Many of our families are working families We have many families that work in the fields So, our night time distribution from 5 pm to 7 pm is definitely our busiest time In an effort to make things easier and convenient as possible for our families, our district has aligned all district item pickup with our meals So, on Mondays, families can also pick up their homework, Chromebooks, hotspots instruments, materials any sort of school related material that they may need. They also pick up on Mondays So this one stop shop model has helped us keep our meal counts up because most of our families need to come to the campus anyways, to pick something up on Mondays, but so that’s definitely helped us We’ve also been fortunate to be able to connect with local partners to provide our families, picking up meals with additional local produce boxes So, we utilize our districts communication chains to promote these added bonuses So, by promoting what we will have for that specific day on a Monday, we add an additional incentive for our families to come pick up meals and our meal counts have definitely been higher on days when we’re able to distribute additional produce to our families And this is also a win-win situation and help support our local farmers and were able to get produce into the hands of the people that need it the most Communication has also been key for us in maintaining and increasing our participation, we send out weekly reminders about meals and monthly flyers highlighting our serving sites in our staff We utilize our district app, the all call system, emails, texts, social media, and we pass out flyers We understand that all of our families receiving process information differently So, we utilize all of the communication chains available to us to get our information When we switched from daily to weekly meal service in April, we made sure that we had

an accountability plan in place by adding the night time meal pick up option We needed a plan in place to prevent duplicate meals So, we started using our point of sales system back in April to track our students And we use a window sheet, which I’ll show you an example of in a second for our nonregistered students Because our point of sale system is cloud based, students can pick up meals in any of our serving locations and the transactions are processed in real time One good thing that came from us having to switch to the National School Lunch Program prior to school starting, was that I was able to work with our IT department to get student ID cards with barcodes printed for all of our students and mailed out before the start of school So even though we are district wide CEP, the ID cards allow us to safely and efficiently track student meals by scanning the cards as the cars drive through our distribution lines So basically, when families come all of our registered students have an ID card and we use a touchless scanner, we can actually scan through the windows so it’s super safe and then we give all of our families a neon green nonenrollment form So when they say that they have younger students or students that don’t go to the school district we verify that. And we give them this form So when they pull up next time, all we have to do is write down the students first name, last initial, and age So we track that information weekly and we keep that in an Excel document route tracking purposes So, I’m very grateful for the all the resources that we’ve had access to throughout the past six months, these town halls are very amazing and informative The Center of Ecoliteracy and Lunch Assist community calls have been great And just being able to reach out to my neighbors and colleagues for support We’re all we’re all in this together and we’re all learning, learning this new way to serve our kids together So, it’s been really great Here we utilize the Lunch Assist pro membership to train our staff and for their professional development at the start of school Since we weren’t able to do our typical in-service training, this was a huge asset for us and the trainings are relevant to the work that we’re doing currently My staff completed all of the training modules super quickly and have already been asking them the next series will be out Which is rare to have my staff super excited about professional development I mean, it’s also been great because the trainings are available in Spanish, and we have quite a few staff members who Spanish is their first language and they process this information easier in Spanish. So that’s been really great And I mentioned this because it’s really important to me to keep my staff engaged and feeling supported during these trying times I definitely think the pandemic has brought my team closer We’ve all been on the front lines working tirelessly since the closures in March and our staff have been willing to change your schedules work overtime work through the summer to meet the needs of our community There is certainly a better understanding of what each of us does individually to support our department and I’ve truly been inspired by my staff’s determination in the past few months, and it’s really important to remember to continue to invest in our staff So, I’d like to end by sharing a video that our district put together So, our superintendent does a series of weekly videos in which she communicates important information out to our community and she recently decided to highlight our department in one of her videos She also decided to use this as an opportunity to remind our families to fill out the alternative income form because we are district wide CEP And we no longer collecting meal applications, we collect alternative income form and it’s nice to know now that that deadline has been extended, but she also used this as an opportunity to remind families about the income form, even though it doesn’t necessarily relate to our department This video puts a visual to some of the things I’ve talked about And it’s also just another way that we’re able to make ourselves visible and remind our community about our meal service program Just one quick thing that I didn’t mention in my presentation but I think it’s important to note is that we have had childcare running in our district for our essential workers since May, and that has really been, and we did that all throughout the summer, so, we’ve been doing that since May, and it’s really been an opportunity for us to be able to test out different packaging and different ways of transporting the food So, we kind of have some ideas of how we’ll feed our students once we start to bring students back on campus in larger volumes So, thank you everyone. I appreciate the time Sacramento CDE: Thank you so much, Sarah, and how wonderful that you can do your own field testing and try things out That’s, that’s fantastic The produce looked beautiful in the video and I love the good news that we get to feed all the kids and my goodness, the neon green that it was bright and powerful

And the other point that I really liked that you made Sarah, was around staff training morale wise but also really training is a great program integrity strategy for your plan to making sure that that staff are trained so that that’s great And the fact that going to weekly distribution night-time from five to seven that you actually saw your numbers triple when you can accommodate the family schedule so that’s, that’s great And then the one stop shopping for the educational experience I think is so smart to partner with your, your school on other drop off and pick up times and the promotional day is great for an featuring that here we have produce boxes and that you’re supporting your local farmers, so that is great and then just finally, that there’s really no one size fits all on a communication plan And so, it’s really important to use a lots of different strategies for communicating out around the meal services So, thank you so very, very much Alright, our next speaker is Lizette from Covina Valley Unified School District She is representing the Los Angeles area and her enrollment is approximately 11,600 and was that has been in food service school nutrition for over 20 years, she has, has a bachelor’s degree and master’s in nutrition as a registered dietitian And is very passionate about nutrition education school wellness and I love the fact Lizette that that you are mentoring the future who service directors of America that you’re really taking dietetic internships and, and insurance and mentoring them and giving them the, the, the love and the passion for school nutrition So welcome, and we’re so glad that you’re one of our panelists today And so, we really again want to hear your experiences with the summer meal program how the distance learning is going and the impact on your food service operations Want to hear more about your collaborative efforts and helping to promote meal participation and then just strategies for, for marketing using volunteers and popular meal items; so welcome (Lizette Olivares): Thank you, thank you for having me Kim And, thank you to Lisa and Julie and the whole CDE team for putting this together We really appreciate the town hall meetings and we gain so much every, every time we have one So just, we appreciate the continuation of these town halls for us as a valid resource So, Covina Valley Unified School District is a midsize district We have about 18 school sites that we normally operate pre-COVID But, at this time we are only at three of our schools for distribution And we really revolutionized how we’re conducting meal service just like my colleagues, we’ve all had to pivot and turn and as you mentioned earlier, moving onward and upward; seems like daily We have a few breaks, where it might be weekly and then with the unfortunate bobcat fires just when we thought we were kind of going smoothly for the first few weeks of school We were impacted by that So today, I’m just going to share some of the lessons learned and what, how we’ve been able to partner more closely with our district leaders and I’m going to go ahead and share my screen And, you know, we’re fortunate to be in Los Angeles County and have so many resources to share with my colleagues and many of us are implementing a lot of similar strategies but I think one of the biggest, best experiences we’ve had through this COVID experience is the increased partnerships with our own district sometimes were very, you know, pre-COVID we were behind the scene where support program And so, it’s been an amazing experience to be able to partner truly as a district I had the pleasure of being on as a stakeholder in our task force As a district wide entity, we covered, we’ve made sure that we had different learning models and we did start the school year in a distance; 100% distance learning and we currently are in that model But we had, you know, actual principals and PTA and our own Nutrition Services as part of the decision making and part of going through each scenario and how it would play out logistically our technology department got involved our maintenance and operation even our district nurses, just to make sure that we communicated as far as allergens

And then, you know, just knowing that our district leaders were helping us provide that communication So, they were eager to know what’s the plan or what’s the plan this week, or what are we doing, and are we free meals or not? Are we going to NSLP? And so, our principles and our district secretaries They really help support us and communicating to our community The differences between what we did in the spring and what we did in what we’re doing now in the 20 – 2021 school year and I have to thank CDE So much for, you know, really advocating for these extension of waivers in SSO because the first few weeks were really difficult and, and having to track and pulling out points of sale and having all these technology glitches, you know, in theory, it seems so simple to have the point of sale out on a curbside distribution, but when your cars are running over your cables and they disconnect your point of sale There’s really you know, a lot of challenges that we for something what we experienced So, I want to thank you again for that We learned a lot during the initial pandemic You know, when we started in March 13 we were lucky and ready to go Distributing breakfast and lunch to all of our families on a daily distribution We very we started out really strong and served about 45% of our normal ADP Our ADP pre COVID was about 9,600 meals a day and we, we fell between about 45 to 50% But unfortunately, we did experience a COVID exposure early on And so, a lot of our decisions were very conservative throughout the end of the school year, because our main priority was to keep our staff safe and in the process of learning what COVID was about and how do we keep everybody safe; including our families We wanted to make sure that every decision encompassed our families, but also our staff and so unfortunately, I think the day to day as Sarah mentioned became really burdensome for our family So, although we started really strong our meal participation went down as low as 20 to 25% of our ADP in the spring and into the summer And so, when we repackage and read and analyze what we wanted to do in the 20 – 2021 school year we really focused on how can we outreach our parents, the best possible way to make it convenient and keep our staff safe So, there’s a lot of different things we evaluated But again, having those stakeholders in our task force and communicating on a regular basis with our staff to make sure that they knew the plan When you were talking about professional development I think just keeping everybody in the loop was, was significant And as soon as we were able to share information, we would you know, blast emails to our staff, just to let them know. This is what we know today and unfortunately that kept changing but it at least kept them informed So as we learned what worked well and what we wanted to change as we wanted to increase participation, really, that was the bottom line and the reason I say that is because it truly is about our bottom line And at the end of the 1920 (2020) school year we were we fell short about $700,000 and so I wanted to be very focused as far as what was our goal to break even in our budget for the following school year And so with our analysis, we found that we needed to reach with the NSLP program based on figures from last school year prior to COVID that we needed to reach about 300 students a day in order for us to reach our goal Thankfully, with the implementation of SSO Our goal is closer to about 2500 students but doing this we wanted to incorporate not only breakfast, not only lunch, but also supper because we do have a pretty comprehensive supper meal program during the regular school year We’re thankful that we were able to continue supper program and the start of the school year And so that is exactly what we did Through our meal programs so as we quote unquote repackaged our meals what we decided to do was basically create a meal box and there’s just something about opening a package that doesn’t grow old and especially nowadays with how we, how we live on, you know, ordering online and you know you really can’t go shopping anymore that we wanted to make our food look appealing and look you know, not just a little plastic bag And so, we do still use bags, but we wanted to just give an essence to a box and just make it easy for our staff to carry too

So, we developed this five-day mailbox, which includes our meals However, when we first started because we had to implement NSLP, we also made available a five-day separate meal kit and the way that we did that is because early on Through our negotiations in in our instructional model, there was an incorporated a daily schedule of enrichment and, you know, small groups It was informal for the first few weeks And now it’s formalized with intervention and tutoring and so we had the opportunity to be competent about introducing separate from the first day of school But we know that not all parents were at about 67% free and reduced we knew all parents might not buy into the $20 mailbox And we were able to keep it at $20 because we are lucky to do to have a budget agreement And so we have some dollars to spare to make it equitable so that all K through 12 students were able to receive the same meal box, milk and frozen items and we didn’t have to differentiate This made it so much easier for our staff to execute the production and to simplify how we were able to distribute our meals We focus tremendously on marketing and communication I heard Sarah say that all calls, online, website, where we’re repeatedly updating our website and we also on a weekly basis distribute the meal storage and cooking instructions because we do have a variety of items With that, though we do add the enrichment link to make it easy for families to locate those enrichment activities, aside from what’s already being provided We also have that on our website But because we also wanted to emphasize that we were being safe and, and sanitary and clean We created a poster that highlighted also, you know, our daily sanitation schedule we sanitizing change gloves and disposable aprons every 30 minutes you know, the, the contact less service as far as how we collect their information So, we, we really made it a point to put that out there so that our families felt safe And then as we pivoted to you know that summer program obviously, we revised our, our flyers and our communication to announce that we were operating under SSO And so, these are just some of the examples that we use Something big that occurred in our district is, we, we had to revolt our operation And so, our employees; I have about 84 currently working we have 104 positions And basically, we condensed because of the weekly schedule; we condense our operation to about two to three days’ worth of production So, we are operating on about a 60% labor schedule, but through that we’re able to produce about 30,000 close to 40,000 meals in about 30 to 36 hours Which is amazing when you think about that, and I’m going to share with you a video of how our staff does that right at the end And then obviously with program interrogated integrity and having to make sure we did issue barcodes early on, and I think many of us have done that Thanks to you know some of our pioneer directors that, you know, we’re able to get into close contact with their technology department It really helped us access that tool early on And so, we were scanning barcodes And even though we are operating under SSO we didn’t want to lose that training or that custom with our parents And so, we’re still asking for, for codes as a way to just provide information As far as, you know, coming to pick up meals for the meal pickup waiver that, you know, parents, students are not required to attend But with that, we are also using a tally sheet And so, if they have non-school aged children, we are recording their first name, last name and date of birth So, we have some type of documentation Our meal services Wednesdays from 3 to 5 pm and that was a big decision made that wasn’t taken lightly But we wanted to make sure we had access after school to our families, so it didn’t disrupt learning, but also for our working parents and we do have a mini distribution on Thursdays for families that aren’t able to make it It’s not widely announced, but we do try to support our families that are not able to attend So, you might have seen some of those see containers that are really big and not so pretty, but we had to rent them because we were busting out of the seams with our food because of the 30 hour turnover with our food distribution So, we’ve definitely had to incorporate things that we never imagined, utilizing a refrigerated trucks

And then as you saw some of the pictures, we had the fires we had to, you know, you could see it in the climate. And then, you know, just highlighting that during these, these times we’re doing virtual trainings. So, we’ve been doing those since March. So, thank you everybody (CDE Sacramento): Thank you so much for that. And honestly, the music was, was heartfelt so It wasn’t a peppy, but it really was still very, very touching. Yeah The mini distribution That’s a great tip, like a makeup day I think that’s pretty, pretty great strategy and I love the fact that using the barcode, kind of as an establishing behavior to kind of keep that that continuity The 30-hour turnaround on your production schedule was, was quite impressive And what a great strategy to share your sanitation schedule that is a really, I think, a pretty, pretty cool marketing strategy, the mailboxes are great And then, including the link for enrichment is great and I just loved what you said around the family focused as well as staff focus is so critical And then just, you know, finally just breaking down being a breaking down the silos just within the district is it has been a positive outcome of COVID-19 And then finally, who would have thought that we have to think through all the logistics of cars running over cables But, but that’s just the, the, the, the reality of where we are now So, so thank you so much So, our next presenter is Charles from Rocklin Unified School District to within enrollment of 12,700 he represents Northern California, and he’s worked in a range of school food service from very small to medium to large across the across the state And what’s really unique with Charles and representing Rocklin Unified School District is you have a very low free and reduced-price student population So, this can be really interesting to hear your perspective And you’re kind of old hat too many of our wildfires’ pandemics, power outages, and blackouts So, we’re really glad Charles, that you’ve joined us today and I’m looking forward to hearing your strategies for operating the summer program, overcoming you know drops and meal participation and really you know how you’re working through with a really low free reduced price student population, how, how you’re working with that to, to make sure that kids do get the meals that they need and that that we’re not losing children that are at risk So, welcome Charles Douglas: Thank you, Kim, for allowing me to share my experiences with the group today. Excuse me So back in March when the shutdown first occurred, we decided to go do the logistical reasons do the storage reasons to do five day, five days a week distribution In that our meal count dropped from about 4000 ledges per day down to about 1000 and then when school was officially out in early June that number even went down more Not too much more, but it did go down So, but when we started school in mid-August under NSLP, we started that will be discussing all 15 of our sites The numbers for that first day was, was very disheartening So just based on the trends that I saw from March through the first part of August I did expect some low counts But nothing to the extent that was reported we average like less than 300 meals per day of lunches per day and 100 breakfasts per day So, the holy solace that I could take from that was at 73 to 74% of those meals are served to needy students So, so I was kind of glad when I heard that announcement that we can go back and claim those NSLP meals under, under summer So, we’ll, I’ll be working on that starting tomorrow I was one that was a very pessimistic I didn’t believe that the universal meals will be extended So, to hear that they had been extended to December 31, I was kind of ecstatic and I just hope that they get it extended a little bit further So, so being in a district is18% free and reduced is, is it a give me a fighting chance to hopefully keep my head above water So, this is a new experience for me Like you said before, I’ve been in different number of districts This is the lowest one I’ve been in as far as free and reduced percentage

Before that, I was in a district that was the lowest was 42% and the district that I came from a year and a half ago was at 73% so this is this challenging for me as far as trying to get it through to target those paid households But to answer your question, as far as some of the strategies that I’ve been employed by myself and the district to overcome that decrease in meals, this one a lot One. A lot of deep breathing a lot of meditation and a lot of four-letter words being thrown around is just no there’s no way around it That’s how I that’s how I deal with sanity so Um, but also, I reached out to our Placer County Food Bank to see if there was a way that we can partner up in offer those services offer some kind of services to those, those small pockets Of areas where they’re free and reduced our percentages where are a little bit higher Fortunately, the food bank already had some distribution program in place at two of our sites And so, we just decided to keep doing that as well We also posted on our website, like the different farmers markets day stag, they take place throughout the county So, our food bank I’m not sure how big it is, but I know they work with a number of different districts in the in the county and so just to be here at Rocklin like five days a week wasn’t feasible for them So, they, they have a number of different districts that they have to serve So, you know, if you get on once a week or, you know, twice a month, whatever, whatever they help they can do with this time In the beginning, we, we worked with our district office to offer assistance to those families who had trouble accessing meals So, and then also the district office as, as Sarah had said earlier, we kind of did a one stop shop thing So, a couple of days a week, we will offer along with the meals, we offer what was called some distance learning kits or a resource materials and now we hand out for lunches So, this will be the that the kids have what’s needed to complete their distance learning what a day or for the week, which included like papers pens, pencils, etc Back in March six of our 15 kitchens like I said before, provided meals were to set, five days a week And so, each kitchen was open, based on their central geographical location within the district So, but, in hindsight, I wish I would have open one more So, you know, it’s just kind of live and learn And then lastly, we considered utilizing the bus department to, to go out and distribute at the bus at bus stops, however, that didn’t come to fruition as our 14 full time bus drivers, they were farmed out in other departments in the, in the district. So that didn’t come to be So, we just kept our five day a week you know distribution One of the constant challenges I face here is, is the district’s goal of getting back to fully reopening and so during the summer during the course of the summer doing our planning, it was determined at Rocklin Unified will open up for the distanced. I mean, excuse me We will have a full reopening with social distancing measures in place But when we got to our July board meeting, the decision was to go fully distance for the time being So, we so we open up school fully, with the full distance learning model and ends with a September start date of the hybrid model So, based on the number of low cases in our county the district decided to open up September 8 for hybrid That got pushed back two more weeks just based on the availability of testing in our county and so, September 21 was our start date for hybrid So, so just yesterday, we started a hybrid model So, you can see just from March through the summer, from the beginning of school is this constant, you know, trying to hit this moving target and have things in place So that’s just one of the challenges that I faced here But what I guess is not really a strategy it is more of an attitude that I have it just being able to have organization, you know, planning be contingent being flexible being able to adjust on the fly You know, these are all things that we do in this in this industry And then the biggest thing is being able to convey my ideas and my thoughts to, you know,

principles in administrations and be calm with my staff, you know, be, be the, the, the rock, so to speak, you know, let’s go commercial never let them see you sweat You know having that type of attitude goes a long way. You know, and receiving buy in from your stakeholders So, as I said earlier, one of the constant things is, is trying to market. These are full pay students So, I’m not a big social media user however, I do realize when in marketing the program, I have to kind of step out of my box and use different means of communication So, I did enlist our communications department to help me develop and deliver flyers and impose to, to not only our district websites in our school messengers, but also to the various social media platforms that are that are out here Back in August before school started, I developed a newsletter that was sent to the principal’s, excuse me, to community at large with detail; how school will look going back from free meals to back to be paid, you know what that all entails Two and a half weeks out today, we learned that it was free The meals were free, so now had to send out another communication to everybody, letting them know that this is free meals are free, until at least December 31 so once again constant changing, target is changing So just other, other things that I have done is just business insights during, during school, or excuse me, during our meal service, you know, thank you parents, answering questions, it’s just engaging in the community, so to speak So, I say I’m not a people person but, for some reason I like to talk to folks so. All right So, as I stated earlier, you know, we started with our hybrid model yesterday, so I’m talking with other districts that that have started their hybrid models those districts have four days a week, where students are in class and they have one day dedicated to where everybody is distance learning. We’re here Rocklin and we’re doing five days a week So, we have one group that goes to school from Tuesday and Thursday Another group goes, Wednesday, Friday, and they alternate Mondays Our transitional kindergarteners, kindergarteners, and first graders are in school every day From AM, they switch off AM and PM So, our AM group gets out at like 10:05 so that being said, we have to have something available for them to take home and eat and our PM starts at 11:05 but, they can come to school at like 10:30 so, once again it’s pushing our not only our staffing, but our meal times up by half an hour to an hour at least As far as going back into the, the marketing for back to school night; we made videos at our secondary schools, this kind of entails what food service will look like as far as the students picking up, how are they going to line up, where are they going to where they’re going to eat, where they can go where they can’t go where they supposed to stand, things, things of that nature So, that happened at all of our secondary schools and then also we also encourage those lunch pail kids, you know, to be if they if they want, they can still get pick up a milk, a fruit and vegetable and still be able to claim that as a meal as that as, as part of the offer of our self-serve model We’re continuing to do our breakfast at our nontraditional schools under SSO so for our breakfast counts have doubled more than 50% and since our meals, you know that become free since August, August 31 our lunch counts have increased by 20% So, we were doing backdoor Covid shutdown we were doing about 1000 meals a day And now we’re up to about over 2000 meals a day So, we’re halfway to where we want to be So, we’ll see We’ll get there and then one last thing before I close as well as offering a la carte Another thing, so a la carte represented 25% of my sales So, I want to do that at the secondary level But one thing before I close in part of the planning process going back from fully distance to hybrid learning is make sure that you guys get a seat at the table, get in front of the principles and make sure that they understand your struggles and challenges

So, I met with my follow my principles and a lot of them have said, well, I don’t know what goes on in food service I don’t know what it entails and it just in the bill schedule that they submitted it was really evident I have some principles that we’re having a three hour serve for not only distance learners, in, in person students so Some of my staff are only three hours and 45 minutes so if they have a three-hour serve when I supposed to prep, cook, and get the meals ready for the students so, if they’re supposed to be at the window serving kids all day So, so just, just make sure you get your voice heard That’s, that’s a big piece of advice I would give to everyone. So once again, thank you for having me Thank you for putting on a seminar, the webinars here Sacramento CDE: Thank you Charles, so much; so the four-letter word is love I’ll just say I love that you’re just forward thinking and, and being some nimble and flexible is critical and the conversations at the district level too And that you engage with families and to see how they’re doing And don’t be afraid to step out of your comfort zone and go to this means that has the answers for you So, so thank you very much So, I’m very pleased to introduce our, our final speaker and Dr. Robert Lewis from and it’s a mouthful, but I’m gonna do my best to say it, Santa Clarita Valley School Food Service Agency Joint Purchasing Agreement Wow, that’s a big title And Dr. Lewis is the executive director there and they have a very large enrollment of just under 42 I’m sorry 24,000 caseload representing several, several school districts Dr. Lewis has won national awards He is represented California so well on, on committees and various associations and we’re just really glad to have him here today. So, Dr. Lewis again, wanna have you share you’re experiences with going back to the Summer Meal Program, distance learning, what you’re doing, some of the tips that you have with Program Integrity And then we know you’re doing something pretty, pretty special to help support the children with allergies, so looking forward to hearing that and just how you’re surviving with grab and go in this ever changing environment (Dr. Robert Lewis): Thank you. Kim Yes, I would like to go over a couple of things with you And I want to just put this up here on the screen We are the Santa Clarita Valley School Food Service Authority, which is a very, very long name so we changed it to The School Day Cafe You’ve probably seen this before Dr Grumbles, who was the CEO before me, she worked with a marketing company to come up with this And so, we’ve been putting it everywhere, now we have all of the trucks with that logo So, when students see those trucks coming and they know they’re coming to the schools They know that that’s where they can get their meals We’ve done a lot of partnerships as the last speaker mentioned, we partnered with the sheriff’s department, they’ve helped us control traffic, they’ve helped us get the word out We always invite them to the kids good cooking events Those are fun events where kids cook, and we invite all of the people from the city and the in the county here to do so that came in real handy when we needed partnerships We also invited our local congressman, Mike Garcia, to come visit us And whenever we were going to announce that we’re serving free meals They actually called us, and we sit in on the press release and they started doing that for us So, it’s all about partnerships. We also partner with all of the churches in town So, whenever we knew again that we were be serving for free, I called all the pastors of the different churches and they helped us get the word out We put the press releases to them, and they spread the word along with us Another example of partnership is this is the home of the California Institute of the Arts and so they gave us a call and said, you know, our culinary arts students don’t have anything to do could we partner with you somehow? So, we thought, how can we do this And so, what we did is they wanted to cook meals for the adults, we put them towards the end of the line so we had the meals for the kids through our line, and then the culinary students had these really nice gourmet meals for the adults and that worked really well too So those are some different examples or partnerships we’re doing Being that we’re a JPA, which is a public agency And we’re the only one in the state as far as food is concerned, the other some bussing JP, we were able to take advantage of the PPP loans, so that came in really handy We were able to get about $700,000 which helped us make our bottom-line last year and so instead

of coming up with a negative $300,000 we actually came in with a positive in June of $416,000 so yay! August we were a little bit nervous because, you know, we didn’t know that we were going to be able to do this thing in September So, I’m going to go over a couple things that we were able to do getting ready for the new school year One of them was coming up with signage So, this is what we had at every school we were asking everyone to display the ID card on their dashboard. And so, I’m going to show this ID card. This is really cool So, ID card looks like that It’s like John Smith. Right there But if John Smith has an allergy, then we were asking them to and we’re still doing this asking to display a card that has the allergies on it So, when we get the medical statement, we have our dietitian, and a specialist who come up with these cards on the back of it. It tells us you know what this person is allergic to This is displayed on the dashboard for moms and dads to show us that we know, and it’s based on this icon here So, we have an allergy icon of all of these different allergies and it’s really pretty cool so that when actually students are coming through the line in the regular school year, we can display these allergies. They pick up a card It says, you know, this is a, this is identify them with a little animal or a shellfish or peanut or something not overtly identifying them to anything And they give this to the cashier. What we decided to follow through with that with the drive through So, we don’t have any harrowing situations where somebody goes home with a peanut butter sandwich and they’re supposed to have a sunflower butter sandwich So, we came up with that so those are displayed on the dashboards of the cars One other thing we wanted to do as far as food safety is concerned, we are serving things in a frozen state Every child gets a breakfast and lunch or frozen meal state And so, we came up with these cooking instructions here So, all the cooking instructions for an entire week are here and that is given to every one of the students in the car while given every parent in the car We wanted to ensure you know I think that a lot of people have walk ups We have a lot of walk ups And sometimes those walk ups We have students who are walk ups and they’re not adults and they’re picking up meals for, for other students for, for younger brothers and sisters and maybe they’re the only person who can leave the household Because mom and dad are working online with the younger students on the computer trying to do online classes So, what we decided to do was to come up with a form right here and I can give this anyone who emails me I’ll be glad to share with you This form is a parent’s permission slip to allow older students to pick up meals for their younger siblings So, we don’t have a situation where someone came and got a bunch of meals and we don’t know who they went to and what not But we wanted to be sure that we were covering all areas so that we could do that That just to talk a little bit about begin JPA, you know, we do have a different setup here I’m going to show you my org chart, real quick That’s the org chart So, I’m the CEO, but I actually have a Director of Food Services and then I have a Director of Finance and Operations So, two directors under me and then we do our own thing, as far as human resources we have our own IT specialist We have our own maintenance department Of course, we have our own dietitian, we have three areas supervisors that go out to the 38 schools each ticket area and do all the training there So, it’s a unique situation Being a JPA, I’ve learned a lot and we are serving four school districts here So, that means that we meet with the CEO for each school district once a month, and they make up our Board of Directors So, our Board of Directors we’ve been zooming ever since it started in March and they meet with me and I actually am the secretary of the board we come up with the board agenda all of the different things, but everything that a school district would have to do legally and financially we, we do ourselves here so it’s been very different Getting ready in August for schools to start, I was able to convince this board to go with CEP and 11 schools we, we played with the numbers as much as we could and we were able to you know use different schools from different districts to compass them all together, we came up with 11 schools and we got approved in July We were so excited about those 11 schools to be CEP And then, you know, September, which is okay, September everywhere feeding everybody for free That’s all right. We like that The other thing that we’re able to do this summer is I talked to the board and I said

you know this this reduced price, things got to go. We don’t charge reduced price for breakfast why are we charging him for lunch? It doesn’t make sense, especially with COVID going on What, what in the world, you know, can we get rid of it? And luckily, they agreed with it so you old folks like me, if you remember earlier, we ended reduced price. We were so happy we ended reduced price so yay! So, when we do start back in January If we do, or next September will have 11 CEP schools and they will have no cost breakfast and no cost lunch for anyone on reduced So that’s kind of what we’re up to here in Santa Clarita Valley. It is a unique situation here We do have a lot of partners here, we’ve come up with different ways to, to deal with allergies and deal with people who are in need, people who walk up, they have children here and then working along with all the different organizations I’m really happy to, to have a community here that was already built as far as being able to work together There’s a big wellness coalition here as well in Sulphur Springs anytime we need anything, any promotion, we call up Doctor Kawaguchi, she’s the superintendent in Sulphur Springs, can you tell the wellness committee to promote this? Bam! It’s out on social, social media within an hour So, this is what we’ve done We’re very happy to be surviving this way And we’re very lucky to, to be able to say that we’re making our budget every month at this point So that’s how things are in Santa Clarita Valley, or I should say instead of a long name at the School Day Cafe. Thank you (Sacramento CDE): Thank you, Dr. Lewis and, and that’s a great way to to, to close out our time together really highlighting upward and onward forward thinking for what’s coming, and no, no, reduce cost meals That’s great love the fact likely and unlikely partners Look at that beautiful sign, sheriff’s departments, churches and you know wellness committees, looking for outside funding, and I think you know sibling form is a great strategy for Program Integrity, as are the dashboard tools as well. So, thank you And I want to thank all of our panelists for really coming to the to the conversation today with strategies on operating during COVID-19 and an easy achievable plans to put in place to help maintain the integrity of our programs, while continuing to serve the children Our next town hall be October 6, we will have another great lineup of speakers and I just want to thank everyone for your continued, continued work on this I think the grace and grit that you are all showing is, is impressive And as you know, we really are writing our California 2020 School Nutrition story and we, we want to be We want to be onward and upward, despite all the challenges and showing all the successes so truly appreciate the collaboration with all of you And then just as a reminder continue to get your, your updates through CNIPS Our team is there and help support you We appreciate your patience The volume has been high, but we are we are getting through all that, but please do reach out to, to us for support So, thank you for our continued partnership and for the dialogue and we will talk more on October 6, stay safe

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