06/29/2026
A Week of Inspiration, Innovation, and Looking Ahead by WCV Nutrition Director Tricia Foster
Last week was an incredible week for me in the world of school nutrition. I had the privilege of attending both the inaugural Iowa Culinary Conference and the School Nutrition Association of Iowa (SNAI) Conference, held in Coralville, Iowa over four exciting days. I returned home inspired, energized, and full of new ideas that I'm excited to bring back to West Central Valley schools.
The Iowa Culinary Conference marked a historic milestone as the very first conference of its kind in Iowa. According to Gisselle Bruskewitz, Senior Value Chain Program Director, the conference was created to celebrate the people who make school meals happen every day.
"We are here to shine a spotlight on the people doing this work: the folks showing up every day to cook from scratch, ask students to try new things, stretch the budget, and find new ways to get nutritious food on the lunch tray."
The conference committee also shared its vision of bringing together professionals who dream of new ways to source, prepare, and serve food while supporting one another through collaboration and innovation.
One of the greatest honors of my career was being invited to serve as a presenter by my Iowa Department of Education Program Consultant, Brenda Windmuller. Because she knew of my passion for cooking, baking, and expanding scratch cooking in the West Central Valley kitchens, she asked me to present a 90-minute session on Speed Scratch Cooking.
Speed scratch cooking combines fresh, wholesome ingredients with quality pre-prepared products to create meals that are both nutritious and efficient. By reducing some of the most labor-intensive preparation steps, school kitchens can serve homemade-style meals while making the best use of staff time and resources.
For my presentation, I created two recipes: Sheet Pan Enchiladas and Apple Crisp.
The Sheet Pan Enchiladas include all of the traditional enchilada flavors—tortilla pieces, pre-cooked protein, enchilada sauce, black beans, corn, cheese, and other favorite ingredients—mixed together, baked on a sheet pan, and cut into serving squares. This method eliminates the time it takes to roll hundreds of individual enchiladas while making serving much quicker and easier.
For dessert, I demonstrated an Apple Crisp made with high-quality canned apples and a simple topping of oats, flour, brown sugar, and butter. Using prepared apples significantly reduces preparation time while still creating a delicious homemade dessert students love.
During my presentation, I assembled each recipe step-by-step so attendees could see just how simple and practical these techniques are. I also had finished pans ready for everyone to see the final product. The presentation turned into a wonderful conversation as attendees shared ideas, asked questions, and discussed creative ways to bring more scratch cooking into their own school kitchens.
It was truly an unforgettable experience. Being able to share ideas with school nutrition professionals from across Iowa while learning from their experiences reminded me just how passionate and innovative our profession really is.
As soon as my presentation concluded, I rolled right into the School Nutrition Association of Iowa Conference. This annual event brings together nutrition directors, industry partners, and school nutrition professionals for continuing education, networking, and one of the largest school food shows in the state.
One of my favorite parts of attending SNAI each year is connecting with fellow nutrition directors. Every conversation offers an opportunity to learn something new. Sometimes I discover ideas that can be implemented immediately, while other times a simple conversation sparks an entirely new approach. I came home with pages of notes and an exciting list of ideas that I look forward to introducing in our West Central Valley kitchens during the upcoming school year.
The highlight of the conference was hearing keynote speaker Jarrett J. Krosoczka, the New York Times bestselling author, illustrator, and creator of the popular Lunch Lady graphic novel series.
Krosoczka shared the story behind the creation of Lunch Lady, explaining how the cafeteria workers he knew growing up inspired him to create everyday superheroes. His message reminded every school nutrition professional in attendance that we truly are some of the unsung heroes of our schools.
He spoke about the importance of ensuring students have nutritious meals so they can learn, grow, and succeed. He reminded us that cafeteria employees are often among the first smiling faces students see each morning. While restaurant chefs cook for different customers every day, school nutrition professionals prepare meals for the same students every day, building relationships and becoming an important part of their daily lives.
His message filled the room with pride and renewed purpose. It was a powerful reminder that what we do extends far beyond serving breakfast and lunch—we help fuel learning, support student success, and care for children every single day.
As I returned home, I brought back much more than recipes and new techniques. I returned with fresh ideas, renewed enthusiasm, and an even greater appreciation for the incredible work being done by school nutrition professionals across Iowa.
I am especially excited for the upcoming 2026-2027 school year. In addition to introducing many of the new ideas and recipes I gathered from these conferences, I am thrilled to share that West Central Valley will once again participate in the Community Eligibility Provision (CEP) Program. This means every West Central Valley student will continue to receive both breakfast and lunch at no cost.
Providing healthy, nutritious meals to every student without families having to worry about meal costs is something we are incredibly proud of. It ensures that every child has access to the nourishment they need to learn, grow, and succeed each day.
I can't wait to share all of the exciting things our Nutrition Department has planned. Here's to another great school year filled with nutritious meals, new ideas, and continuing to serve our students with pride!
