Unlocking the Power of Sorghum: A Sustainable Supergrain for School Meals

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Description

June 20, 2024

Have you ever heard of sorghum? This ancient grain is set to revolutionize the school foodservice world, and for good reason! Join us for June's webinar to discover the nutritional, sustainable, and culinary benefits of sorghum. Learn from experts about its rich history, its growth in the United States, and how this gluten-free, high-fiber, and antioxidant-rich whole grain can enhance school meals. Dive into the world of sorghum and see how it can transform your school food program.

LEARNING OBJECTIVES
1. Review sorghum's nutrition and health attributes as it applies to K12 school aged children.
2. Explore forms, cooking methods and applications of whole grain sorghum can be used for school foodservice use.

3. Review best practices and examples of introduction of sorghum to staff and students.

EARNING CEUs
SNA CEUs: 1.0
Key Area 1000: Nutrition
Key Topic 1100: Menu Planning

Thank you United Sorghum Checkoff Program for supporting this webinar!

Contributors

Chase Obenchain

Corporate Chef Consultant, Sorghum Checkoff
Chase is a Chef with a background in all forms of culinary application. Starting out as a line cook in restaurants in his home state of North Carolina, Chase followed his passion for food to the Culinary Institute of America where he received degrees in both Baking and Pastry Arts and Culinary Science. Chase has worked as a Consultant focused on Culinary Innovation for the last 7 years supporting all sizes of companies from start-ups to international organizations. Much of his work has been done in food service, helping K-12 operations and Colleges and Universities find new and innovative ways to adopt, implement, and menu more delicious and nutritious foods in their operations. He has dedicated his career and his life to making nourishing food available to all.
Lillian Barnett

Child Nutrition Director, Florence ISD
Lillian Barnett is a cattle rancher, hay producer, and for the last 17 years has served as Child Nutrition Director for Florence ISD. Lillian works to collaborate with many stakeholders including cross programs within FISD and outside organizations such as the Sustainable Food Center, USDA/TDA and The Texas Tribal Buffalo Project. Lillian worked as a Deli Manager at HEB for 5 years and 17 years at Chili's starting as a server and ultimately becoming a General Manager.
Lanier Dabruzzi, MS, RD, LD

Director of Nutrition & Food Innovation, Sorghum Checkoff
Lanier Dabruzzi, MS, RD, LD, is the Director of Nutrition & Food Innovation for the United Sorghum Checkoff Program. In this role, she is responsible for increasing the use of sorghum in the U.S. food supply as an ingredient and stand-alone product, as well as providing marketing and education to a variety of audiences. Lanier has proudly worked on behalf of farmers for more than 15 years, promoting our U.S. agriculture. Lanier is a member of and has served on the boards of the Food and Culinary Professionals Dietetic Practice Group with the Academy of Nutrition and Dietetics and the Georgia Academy of Nutrition & Dietetics. She received her Bachelor of Science from the University of Southern California in Health Promotion and Disease Prevention, her Master of Science from the University of Tennessee in Nutrition Science, and completed her dietetic internship at Emory University Hospitals.

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Description

Contributors

Chase Obenchain

Lillian Barnett

Lanier Dabruzzi, MS, RD, LD