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Becky Schilling

Articles by
Becky Schilling

Page 6
People

Eileen Staples: Staying Ahead

In an era when school foodservice is going through perhaps its biggest changes, it’s a benefit to have a leader like Eileen Staples in charge. Staples, the director of food and nutrition services at Greenville County Schools, in South Carolina, sens

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Made in America

The cover story for the April 22 issue of Time was about the rebounding manufacturing industry in the United States. Companies like Apple, Dow Chemical and JetBlue are opening new plants in the U.S., and manufacturing is one industry that has actually created jobs during the recession.

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Six districts form super alliance for school food purchases, best practices

Size matters. That’s the concept behind the Urban School Food Alliance, a cooperative buying group consisting of New York City public schools, Los Angeles Unified School District, Chicago Public Schools, Dallas Independent School District, Miami-Dad

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Outside Inspiration: Ten Trends to Keep an Eye On

We talked with consultants and editors from our sister publication, Restaurant Business, to get their takes on the commercial trends that will likely play a role in non-commercial facilities in the near future.

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Some Schools to Take Heavy Hit From Competitive Food Regs

Last month FSD spoke with several child nutrition professionals about the USDA’s proposed competitive food regs. Those operators weren’t too concerned with the proposed rules; however, all...

People

John Miller: All systems go

Great leaders aren’t afraid of change. They understand that complacency is the first step to mediocrity. John Miller, systems director of culinary wellness for the Henry Ford Health System, based in Detroit, hasn’t shied away from changing the

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MenuDirections 2013: Dine-Around Gets Rowdy

The Dine-Around is always one of my favorite moments at MD. My group this year—go Team Blue!—was particularly festive, thanks to July 2012 FSD of the Month Ginnie Dunleavy from Rhode Island School of Design.

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Competitive Food Regs Not Troublesome, Directors Say

Three years ago à la carte items were given a makeover at 33,500-student Cincinnati Public Schools. “We saw the writing on the wall,” says Jessica Shelly, food services director, about impending federal regulations regarding competitive

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Did the USDA Learn from Last Year’s Ill Feelings Over New School Regs?

Perhaps the USDA learned something from the release of last year's new meal pattern regulations.

People

Becky Hassinger: Elevating the Experience

Creating an enjoyable dining atmosphere is essential in any foodservice operation. It’s especially important in a hospital, where life-and-death decisions are made every day. Becky Hassinger, manager of dining and nutrition services at the Universit

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Storm Stories: Child Nutrition Steps Up During Sandy

When Sandy hit the Eastern Seaboard on Oct. 29, millions of people were affected with rising water, downed trees and loss of power. School districts weren’t immune to Sandy’s effects. FSD talked with two child nutrition professionals to find o

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Crime and Punishment

In one Detroit school, if your classmates have a food fight, you lose your lunch for a week. That was the case at McLeod Bethune Elementary-Middle School, a part of the Educational Achievement Authority of Michigan, a district created to help low-performing schools boost academic standing.

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