By Kelsey Casselbury 2017-06-16 19:03:58
In an age of globalization, cultures are apt to collide. When you can fly from Los Angeles to Tokyo in less than half a day, no one would blame you, even when staying put, for choosing to eat a breakfast burrito in the morning and a maki roll later that same day. And when consumers in Fargo, N.D., can find a Chipotle and those in Siloam Springs, Ark., can visit Panda Express, customer expectations all across the country are likely to keep rising. It’s no wonder, then, that the most creative chefs are continually seeking to fuse cultural cuisines together to forge something fun and fresh for customer. Say, for example, a sushi burrito? Fusion foods are menu items that use ingredients, recipes or cooking methods from two or more countries, regions or cultures, and this cuisine type has been around long enough to become a favorite restaurant trend for customers of all ages, including kids. Veteran school nutrition professionals know that mimicking or adapting restaurant trends is one of the single best ways to increase participation. In fact, you might already be menuing fusion foods! Certain items, such as taco pizza, have become so commonplace that most of us don’t even think about it being a mix of two regional specialties—in this case, the merging of Mexican and Italian foods. It’s quintessential fusion! Sometimes, a whole new food item is born of the mash-up between two distinctly different menu items. Take the cronut: a cross between a donut and a croissant, it is the trademarked invention of New York City pastry chef Dominique Ansel. It resembles a doughnut but is made from croissant-style dough, filled with flavored cream and fried in oil. Other bakeries have worked out their own versions, changing the name to avoid legal action. Quick-service restaurants have a particular reputation for experimenting with mash-ups. Take, for example, Taco Bell’s Waffle Taco, the Cheeseburger Pizza from Papa John’s and Burger King’s Cheetos Chicken Fries. (Hey, no one ever said mash-ups were healthy.) Like many other culinary trends, fusion food can be a big hit on your menu or a gigantic flop. After all, some flavor profiles simply were never meant to merge. A little understanding about the history of cuisine mergers and factors for determining the right mash-up can go a long way in creating a forward-thinking menu sure to banish any longstanding stereotypes about the school food served in your cafeterias. Fusion Evolution If you were to ask some of today’s culinary experts, they’d probably credit Wolfgang Puck with pioneering fusion cuisine. The celebrity chef opened a fusion restaurant in 1983 in Santa Monica, featuring menu combinations influenced by dishes from Korea, China and Thailand, along with his own background in Austrian, French and Californian cuisine. The result: dishes such as foie gras with pineapple, tempura tuna with uni sauce and whole-fried catfish with fried ginger. Of course, there’s rarely undisputed consensus when it comes to identifying the source of any societal trend, so it’s equally likely that other culinary experts will scoff at the idea of Puck starting the fusion movement. After all, simply consider the longstanding curiosity and capacity of humans for invention and for adapting “foreign” recipes discovered through exploration and immigration, with local ingredients, preparation styles and taste preferences. The culinary concept of fusion foods became more deliberate and more organized as travel and trade improved exponentially in the past couple-hundred years. Take American-Chinese food, for example. Chinese laborers working in the United States in the mid-1800s undoubtedly started off preparing authentic dishes from their homelands, but eventually they began to adapt to local ingredients and cooking methods, creating a fusion cuisine. For example, a beef-and-broccoli platter is common on most U.S. Chinese restaurant menus, but you are unlikely to find it in China. Ditto General Tso’s chicken and fortune cookies. America, buoyed by its melting pot reputation, may offer the most obvious examples of fusion cuisine, but citizens of other nations can point to how their own culinary history has evolved with outside influence. At the heart of the popular Vietnamese street food bánh mi is a baguette, which hearkens back to the country’s history of French colonialism. Down in the Caribbean, English influence shines through a classic Jamaican item, the meat patty—a stuffed pastry that combines the British turnover with East Indian spices and Jamaican Scotch Bonnet peppers. India’s smallest state, Goa, was under Portuguese rule for 450 years; during this time, Portugal’s spicy stew, known as vinha d’alhos, was tweaked to include Goa’s chile peppers and a culinary mainstay, curry vindaloo, was born. There are some cuisines that have become so ingrained in our own culture that we probably don’t realize that their very roots are fusion. Take Tex-Mex as an example. Many of the foundation ingredients (beef, yellow cheese, cumin, canned vegetables, black beans and flour tortillas) in this cuisine are downright unusual in authentic Mexican cuisine, which is precisely why it’s not considered Mexican, but fully embraces its American influences. (It’s no real surprise that Anglo-American ranchers opted to use beef when adapting several Mexican favorites.) Fusion in Schools Kids are notorious for being wary of new ingredients or cuisines—at least until they’ve seen them for several years in the mall food court. So, you might feel some reluctance in being too adventurous with potential recipe mash-ups. But heed the advice of several chefs working in schools today, who urge you to trust the trends. “Today’s kids are much more food-savvy than we were,” maintains Michelle Curry, director of Food and Nutrition, South Pasadena (Calif.) Unified School District. “With the [popularity of] the Food Network, food trucks and all the restaurants doing fusion, it’s not unusual.” For example, an Asian Noodle Salad is now the most popular entrée salad in her district. It’s comprised of whole-grain spaghetti, diced chicken, cabbage and other veggies, sesame seeds and cilantro. “It’s super popular with staff, too!” she adds. Curry cautions that most fusion dishes are best to try at the secondary school level. “Too many ‘strange’ ingredients will turn [elementary students] away,” Curry advises. She also warns against giving younger kids dishes that have an extra-spicy flavor profile. As with most new menu items, the best approach is to provide sample portions for kids to taste first before committing—or at least be prepared to let the youngsters change their minds. “Our students are not hesitant at all to try something new,” claims Chef Jimmy Gherardi of The Seven Hills School in Cincinnati. “They know that if they take a bite or two of a new item and do not like it, they can bring it back and exchange it for something else.” Some of the most-loved fusion dishes at his school include Pulled Pork Pasta Alfredo, Hawaiian Cheeseburger and Asian Philly Steak Wraps. The secret to incorporating fusion cuisine into your menus is committing to innovation in an effort to boost school meal participation. “Some of the staple lunch menus that used to be popular with students are now considered boring,” notes Dan Witkowski, operations manager and chef with NutriServe Food Management, Inc., which manages school meals programs in several New Jersey districts. “This empowers the school nutrition chefs, cooks, managers and foodservice directors to come up with ideas using the trend items they see in commercial restaurants.” One example is as an Asian Panini that used General Tso’s Chicken topped with a broccoli slaw. Still unsure whether to go in one fusion direction or another? Witkowski suggests starting with an item that you know students like, such as a chicken patty sandwich. Create a self-serve topping bar with an array of unusual ingredients, which will allow students to ease into new flavor combinations. Then, watch as peer influence goes to work. “The biggest cheerleaders for marketing any new item are the students,” notes Witkowski. Finding Your Fusion When the merger is right, it can be really good—you might start salivating at the idea of Cheesy Taco Stuffed Shells, a mish-mash of Tex-Mex and Italian, or Bulgogi Burgers, a hybrid Korean-American dish. However, fusion menu attempts can go wrong. In the 1960s, McDonald’s offered a “Hulaburger,” substituting the beef patty with a thick slice of pineapple to appeal to Catholics refraining from meat on Fridays. (It didn’t take—but it led to the rise of the Filet-O-Fish sandwich.) Indeed, fusion failures lead many in the fine dining community to avoid use of the term altogether (referring to it as the “other F word”), opting for such references as “inspired by,” “international,” “freestyle” or “global” instead. Are you seeking to experiment with a new menu mash-up? You might consider going with something new to your students, but which already has a track record elsewhere. (Start by checking out one of the recipes featured in this article!) Feeling more adventurous in attempting to mingle two favorite foods or regional ingredients? If so, consider these tips: » Be very familiar with all the aspects of the original dishes (ingredients, preparation, texture, appearance, etc.) before attempting to adapt them into something new. You want to know if flavors and other attributes are going to complement or clash with each other. Will something reliably crunchy become unsatisfyingly soggy? Will it taste delicious but look dreadful? Consider all the consequences. » Practice restraint. Just because Wolfgang Puck serves up fusion dishes that have 27 ingredients hailing from four regions doesn’t mean that it’s a good idea for you to try it—especially with the labor restrictions common to school meal operations. Similarly, keep in mind that while novelty can attract attention and inject some fun, it may not be sustainable. » Have a plan. Pick two cuisine types, one main ingredient and two to three accompanying ingredients that will complement. Don’t just throw stuff in a pan on a whim. Menu mash-ups are likely to gain even more in popularity and reach as Americans continue to seek out the next “new” thing, whether it’s technology or food or the application of technology on food and so much more. Our influences will continue to expand, from the next talked-about reality cooking competition to the new neighbors who hail from a different part of this country or a different country altogether. Mixing and mingling is a natural consequence of curiosity and the desire to innovate. What will you think of next? Creative concoctions can come from unexpected pairings of ingredients, flavors and prep methods. Food Focus Shanghai Sweet & Spicy Spaghetti 12 lbs., 8 ozs. Spaghetti, whole-grain* 2 gals., 2 qts. Pineapple juice 1 qt., 2 cups Soy sauce, reduced-sodium 2 cups Sriracha sauce 12 lbs., 8 oz. Scrambled eggs, precooked 1 oz. Pan spray 18 lbs. Stir-fry vegetable blend SERVINGS 100 (1 cup pasta, 1⁄2 cup vegetables, 1⁄4 cup eggs) PER SERVING 368 cal., 8.5 g fat, 18.5 g pro., 61 g carb., 8 g fiber, 706 mg sod. MEAL PATTERN 2-oz.-eq. meat/meat alternate, 2-oz.-eq. grains, 1⁄2 cup other vegetable 1) Prepare the whole-grain spaghetti according to package directions. Drain the pasta as quickly as possible and rinse it in a colander in cold water to stop the cooking process. Drain again quickly. 2) Combine the pineapple juice, soy sauce and sriracha sauce in a large bowl and whisk well. 3) Divide the pasta into four lightly sprayed steam-table pans, using 6 qts., plus 1 cup, per pan. 4) Pour the pineapple juice mixture over the pasta, using 3 qts. per pan. Toss lightly to mix. 5) Place the sauced pasta into a preheated 350°F convection oven. Bake for 15 minutes, or until the liquid is absorbed and the pasta is glazed. 6) Divide the vegetables in four shallow steam-table pans, using 4 lbs., 8 ozs., per pan. Place the vegetables in a steamer and steam for 15 minutes or until vegetables have reached 140°F. 7) Place the scrambled eggs in full-size steamer pans that have been sprayed with no-stick cooking spray, and cover the pans tightly with foil. Bake the eggs at 250°F for 20 to 25 minutes, stirring if necessary. Heat until the eggs reach an internal temperature of 165°F for 15 seconds. 8) To serve, dish 1 cup of pasta using an 8-oz. spoodle and top with one half-cup stir-fry vegetables (4-oz. spoodle) and one quarter-cup scrambled eggs (#16 disher). *Note: Barilla Whole-Grain Spaghetti can be used in this recipe. Recipe, Photo and Nutrition and Meal Pattern Analysis: Barilla Foodservice, http://barillafoodservicerecipes.com Kitchen Wisdom • Because the pasta will be reheated in a later step, make sure you don’t overcook it at the beginning. • I would heat the pineapple sauce before adding it to the pasta—cold sauce cooling the warm pasta will take longer to reheat. • I opted to substitute the scrambled eggs with chicken for the protein element. East-Meets-West Burrito Bowl 3 gals., 1 pt. Brown rice, cooked 1 gal., 2 qts., 1 cup Edamame, frozen 1 gal., 2 qts., 1 cup Corn kernels, frozen* 1 gal., 2 qts., 1 cup Black beans 3 qts. Ranch dressing, prepared 1⁄4 cup Sriracha sauce 6 lbs., 4 ozs. Corn tortilla chips, whole-grain 2 cups Cilantro, fresh, chopped (optional) SERVINGS 100 (1 oz. tortilla chips, 1⁄2 cup rice, 3⁄4 cup vegetable mixture, 1 oz. sauce) PER SERVING 455 cal., 15 g fat, 15 g pro., 67 g carb., 6 g fiber, 466 mg sod. MEAL PATTERN 2-oz.-eq. grains, 1⁄2 cup legumes, 1⁄4 cup starchy vegetables 1) Prepare the brown rice according to package instructions and hold hot until service. 2) Lightly spray four full-size, 2-in. steam-table pans with pan release spray. 3) Place 8 1⁄3 cups each of the edamame, corn kernels and black beans in each steamtable pan. Cook in a steamer for approximately 10 minutes or until the internal temperature reaches 165°F. 4) Combine the prepared ranch dressing with the sriracha sauce and set aside. 5) To serve, place 1 oz. of tortilla chips along one side of a serving bowl. Add 1⁄2 cup cooked brown rice and 3⁄4 cup of the edamame mix to the bowl. Drizzle with 1 oz. of the spicy ranch dressing and top with an optional sprinkle of chopped fresh cilantro. *Note: FLAV-R-Pack’s Candy Corn IQF blend can be used in this recipe. Recipe, Photo and Nutrition and Meal Pattern Analysis: NORPAC Foods, Inc., www.norpac.com Kitchen Wisdom • Rinse the black beans and drain well, so the liquid doesn’t discolor the corn and edamame. • You could serve these ingredients as part of a self-serve customizable food bar, adding items like pico de gallo, salsa, olives, diced onions and cheddar cheese. • This can be made with any type of bean that you have on hand or that you’ve tested with students and know that they prefer, like pinto beans. • Offer both the spicy ranch sauce and a regular version, so students can take the one they prefer. Curry-Style Mac & Cheese 10 lbs. Macaroni and cheese, prepared, whole-grain, reduced-sodium, or reduced-fat* 14 ozs. Chicken strips, grilled 18 ozs. Carrot slices, blanched 12 ozs. Red or green bell pepper strips, steamed 12 ozs. Green peas, blanched 4 tsps. Curry powder SERVINGS 26 (1 cup each) PER SERVING 331 cal., 13 g fat, 22 g pro., 33 g carb., 3 g fiber, 751 mg sod. MEAL PATTERN 2 1⁄2-oz.-eq. meat/meat alternate, 1-oz-eq. grains, 1) Heat the macaroni and cheese in a steamer until it reaches an internal temperature of 165°F. 2) In a large stockpot, combine the macaroni and cheese with the chicken strips. Then add the vegetables. Add the curry powder. 3) Stir gently to combine and heat until the mixture reaches an internal temperature of 165°F. 4) Pour the macaroni and cheese and veggies mixture into a steamtable pan, cover and hold in a food warmer until service. 5) Portion 1-cup servings of the macaroni mixture. *Note: Two pouches of Land O’ Lakes Foodservice’s Prepared 25% Reduced-Sodium 50% Reduced Fat Macaroni and Cheese with Whole Grain can be used in this recipe. Recipe, Photo and Nutrition and Meal Pattern Analysis: Land O’ Lakes Foodservice, www.landolakesfoodservice.com Kitchen Wisdom • Be sure to precook the vegetables. Drain them really well, so any “water” from the veggies doesn’t make the cheese sauce too loose. • Use both red and green bell peppers, instead of one or the other, to add bright color against the yellow of the macaroni and cheese. • If spicy foods are popular at your site, this recipe could be spiced up with the addition of some jalapeño or some red pepper flakes. • If you need a flavorful vegetarian item, remove the chicken and serve as-is or add tofu. Asian Chicken Flatbread 48 Flatbread, whole grain-rich, 2-oz-eq. pieces 3 cups Sweet and sour sauce, low-sodium* 3 cups Mozzarella cheese, shredded 3 lbs., 12 ozs. Chicken strips, unseasoned, cooked, diced* 3 cups Green onions, sliced 3 cups Cilantro, fresh, chopped SERVINGS 48 PER SERVING 335 cal., 19 g pro., 12.7 g fat, 36 g carb., 3 g fiber, 602 mg sod. MEAL PATTERN 2-oz-eq. meat/meat alternate, 2-oz.-eq. grains 1) Preheat the oven to 350°F. Place flatbread slices in a single layer on parchment-lined sheet pans. 2.) Pour 1 Tbsp. sweet and sour sauce into the center of each flatbread and spread the sauce evenly toward the edges. 3) Sprinkle 1 oz. mozzarella cheese evenly over the sauce on each flatbread. 4) Top each flatbread with 1 1⁄4 ozs. diced chicken and 1 Tbsp. sliced green onions. 5) Bake for approximately 10 minutes, just until the cheese bubbles and begins to brown slightly. Remove from the oven. 6) Just before serving, sprinkle each flatbread with 1 Tbsp. chopped cilantro. *Notes: Kikkoman Low-Sodium Gluten-Free Sweet & Sour Sauce and USDA Foods unseasoned cooked chicken strips can be used in this recipe. Recipe, Photo and Nutrition and Meal Pattern Analysis: Kikkoman Sales, www.kikkomanusa.com Moroccan Spiced Meatballs 1⁄3 cup Ground cumin 1⁄3 cup Ground ginger 1⁄3 cup Kosher salt 1⁄4 cup Ground cinnamon 1⁄4 cup Ground coriander 1⁄4 cup Ground allspice 1⁄8 cup Ground black pepper 1⁄8 cup Ground cloves 1 Tbsp. Cayenne (optional) 30 lbs. Ground beef, 80/20 mixture 5 lbs. Whole eggs 5 lbs. Plain breadcrumbs SERVINGS 175 (1 large meatball) PER SERVING 275 cal., 14.7 g fat, 23.7 g pro., 10.2 g carb., 0.9 fib., 329 mg sod. MEAL PATTERN 2.25-oz.-eq. meat/meat alternate 1) Make the seasoning mix by combining the first nine spice ingredients; eliminate cayenne if you are worried about heat level with your student customers. If prepared in advance, be sure to store in an airtight container. 2) Combine the ground beef, eggs, breadcrumbs and the seasoning blend in a large mixer. Mix for 10 to 15 minutes, or until it’s completely combined. Hold at or below 40°F. 3) Preheat the oven to 350°F. 4) Using a #12 scoop, form the meatballs (3.3 ozs. of raw meatball equals 2.25 oz. of cooked meatball). Place them on parchment-lined sheet pans. 5) Bake for 20 minutes, or until the internal temperature reaches 165°F for 15 seconds. 6) Serving suggestions: Serve one large meatball over pasta with marinara or a roasted red pepper sauce. To make Moroccan Meatball Subs, use a #30 disher in step 4 and serve 3 smaller meatballs on a hotdog bun with shredded cucumber and yogurt sauce. Recipe and Nutrition and Meal Pattern Analysis: Chef Sharon Schaefer, SNS, www.evolutionofthelunchlady.com Photo: EZ Event Photography Asian Chili 1⁄4 cup Vegetable oil 4 cups Green bell peppers, diced 3 cups Yellow onion, medium, diced 1 1⁄2 cups Carrots, diced 1⁄4 cups Garlic, minced 3 lbs. Ground beef chuck 3 cups Hoisin sauce 3 1⁄2 cups Coconut milk, unsweetened 3 Tbsps. Sriracha sauce 8 ozs. Chili seasoning blend, reduced-sodium* 3 tsps. Chinese five-spice powder 2 tsps. Ginger, ground #10 can Tomatoes, diced, undrained #10 can Black beans, undrained 2 cups Green chilies, canned 1⁄4 cup Sesame seeds, toasted 4 cups Crispy Chow Mein noodles 2⁄3 cup Cilantro, chopped SERVINGS 32 (8-oz.) PER SERVING 331 cal., 13.7 g fat, 16.7 g pro., 36.3 g carb., 6.2 g fib., 619.2 mg sod. MEAL PATTERN 2-oz.-eq. meat/meat alternate, 3⁄4 cup other vegetable 1) Heat the oil in a stockpot. Sauté the peppers, onions, carrots and garlic for 2 minutes. 2) Add the ground beef to the pot to brown. Once browned, drain the grease. 3) In a separate mixing bowl, add the hoisin sauce, coconut milk, sriracha sauce, chili seasoning blend, Chinese five-spice and ginger. Vigorously stir with a wire whisk until completely combined, and then add this mixture to stockpot. 4) Add the tomatoes, beans, green chilies and sesame seeds to the pot. Stir to combine. 5) Cook over medium-high heat, stirring frequently, until the chili reaches 180°F. 6) To serve, portion 1 cup of chili into a bowl. Top with 2 Tbsps. of Chow Mein noodles and 1 tsp. of cilantro. *Note: Foothill Farms® Chili Seasoning Mix (#V417) can be used in this recipe. Recipe and Photo: Kent Precision Foods, www.precisionfoods.com Nutrition and Meal Pattern Analysis: Chef Sharon Schaefer, SNS, www.evolutionofthelunchlady, powered by MealsPlus 8 Easy Fusion Food Combinations Sometimes it only takes a simple formula to create a new fusion food that is sure to be hit a with students. Of course, you’ll have to do some math to develop recipes that meet school nutrition meal patterns! » Chicken Enchilada Spaghetti: Whole grain-rich spaghetti + red enchilada sauce + chili powder + diced chicken » Banh Mi Hot Dog: Hot dog + bun + sriracha mayonnaise + slivered carrots + cucumbers + cilantro » Italian Fajitas: Italian sausage + bell peppers + onion + flour tortillas + salsa » Cheeseburger Nachos: Tortilla chips + ground beef + cheese sauce/shredded cheese + diced tomatoes + shredded lettuce » Japanese Tacos: Corn tortillas + white fish, such as tilapia + ponzu sauce + cabbage slaw » Tandoori Pizza: Whole grain-rich naan or pita + diced chicken + plain yogurt + garam masala + mozzarella + cilantro » Mexican Fried Rice: Brown rice + oil + bell peppers + onions + crushed tomatoes + kidney beans + corn » Thai Peanut Quesadillas: Flour tortillas + shredded chicken + peanut sauce + colby jack cheese + cilantro BONUS WEB CONTENT Food Focus Can you predict the next great culinary combos? For possible menu items you might see at ANC 2018, plus a fusion pizza recipe, check out this month’s online extras. Visit www.schoolnutrition.org/snmagazinebonus to access. Recipes published in School Nutrition have not been tested by the magazine or SNA in a school foodservice setting, except for certain “Kitchen Wisdom” selections, which are evaluated by a volunteer pool of operators. When available, nutrient analyses are provided by the recipe source. Required ingredients, preparation steps and nutrient content make some recipes more appropriate for catering applications or adult meals. Readers are encouraged to test recipes and calculate their own nutrition analyses, meal patterns and HACCP steps. Kitchen Wisdom Throughout the year, we ask our panelists to test recipes, if possible, or at least review them, sharing insights about student acceptance, preparation tips, labor-saving recommendations, presentation ideas, suggested modifications and any other advice they think will help make your job easier! The SN editorial team is immensely grateful for the help of these wise women and men in elevating our Food Focus section month after month. A SPECIAL THANKS TO OUR WISE CHEFS The recipes published in School Nutrition come from many sources: K-12 industry partners, school districts, state agencies, marketing groups, allied organizations and more. In recognition that our readers represent tremendous diversity in prep equipment, available storage, culinary skills, taste preferences and food and labor budgets, SN seeks to provide added value to many of these recipes with suggested modifications, independent affirmations and helpful advice. Because we’re not the experts working in America’s school kitchens, we turn to those who are: the chefs, cooks, directors, managers and employees of school nutrition operations across the country. This group of volunteers serves as our Kitchen Wisdom Panel. » Dennis Decker Food Service Director Sheridan County (Wyo.) School District 1 » Nathan Dirnberger, CEC Executive Chef Colorado Springs (Colo.) School District » Linette Dodson, PhD, RD, SNS Director of School Nutrition Carrollton City (Ga.) Schools » Bryan Ehrenholm Nutrition Education Catering Chef Manteca (Calif.) Unified School District » Jason Mathis Sous Chef Colorado Springs (Colo.) School District » Mark S. Painter, CEC Sous Chef Colorado Springs (Colo.) School District » Travis Pearce, CEC District Chef Rochester (Minn.) Public Schools » Missy Poirier, SNS Central Kitchen Supervisor Palm Springs (Calif.) Unified School District » Sharon Schaefer, SNS K-12 Nutrition Specialist Hiland Dairy Omaha, Neb. » Sally Spero, SNS Child Nutrition Director Lakeside (Calif.) Union School District Do YOU Have Kitchen Wisdom? School Nutrition is always looking to expand our Kitchen Wisdom Panel volunteer corps. When it comes to identifying, prepping and serving menu items, it doesn’t matter whether you are a director, a chef, a manager, a cook or a front-line employee. YOU have unique insight into what works—and what doesn’t—with your team and your customers. To be a member of the Panel, you must be willing to receive three recipes—four to six times a year—to review, modify and/or test these with staff and students; and provide your feedback to SN. Please note that School Nutrition is not able to provide any compensation, ingredients or other remuneration for Panel participation. If you are interested in sharing your hard-earned wisdom, please email Contributing Editor Kelsey Casselbury at email@example.com Kelsey Casselbury is a contributing editor for School Nutrition based in Odenton, Md. She is a former managing editor of this publication.
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