She's on our team helping out with the tech and all of the background tech issues and also kind of like our height person, our little cheerleader in the background telling us that we're doing a good job. So that's the team that you have today to make these trainings work. So our agenda, what we are doing today is we will be talking about our introductions, the agenda, outcomes, norms. We'll take a few minutes and do a quick little connect the group for you all. Then we're diving into the meat of the training where we will be learning about simple ideas for adding flavor to your meals. That's really what that trailer was that chef as showed designed around. Then we'll spend a little bit of time where you all will get to go into breakout rooms and talk about special diets and how you handle those what your procedures what your policies are. After that, we will dive into presentation techniques and assembly line best practices, we have photos galore for you all to really talk through and then we have time for some Q&A at the very end. Quick review of our outcomes. We like to hope that by the end of this training you have some good ideas for how you can make use of fresh produce beans and salad dressings to quickly enhance and improve the flavor of the meals that you are serving. Big flavor packing a big flavor punch is what we're really looking to do here. We also would like to discover varying ways to present common entrees and evaluate which of those presentation styles might work within your operation. And then we'll also be examining some different assembly line techniques, the best practices for those and another kind of creative ways that you can efficiently assemble your meals and then again we will be understanding protocols for handling the special diets. So with our training expectations, we like to hope we suspect that most of you are probably getting pretty familiar with zoom and virtual meetings. So really our biggest expectation is that we just want you all to participate and we'll be asking for participation in a handful of different ways we'll be using the chat box a lot. We're going to try out this annotate function that we've been playing around with where you will get to vote on certain things. And then we will also be using the breakout room. We need to be recording this video. Thank you for asking that we'll make sure that is done and being recorded. Yes, good to go. And then we also have closed caption as a feature as well so it's about 80% accurate, but it's on the bottom of your bar. You see a little closed caption, and you can click that and it will pop up, and it will try to catch what we are saying as much as is possible. So, let's connect the group. So what we would like to do is we're going to use the chat box for this. And we're going to type in the question. It's also here on the screen. But what I would like to know from you all is, is there a vegetable that you used to not like that you enjoy now. And what made you like it. And I'll go first. My example is mushrooms. I've been the pickiest person alive when it comes to mushrooms. Until I realized that it wasn't so much the flavor of mushrooms that bothered me but it was the texture. So if you puree them, or you finally chop them. I love mushrooms and I eat them all the time now, but they still have to be in that format. So go ahead and type your answers into the chat box. What veggie did you not like that you like now. And I'll answer them out. Brussels sprouts. I love Brussels sprouts. That's the way to do it. Turtle heads. Now you roast them. Eggplant, someone else's mushrooms. You used to think they were slimy. It's a texture thing. Garlic, horrible by itself, but flavor booster, totally. Roasting. I'm hearing a lot of trends here with roasting. Raw onions caramelized. Oh my gosh. I love caramelized onions. I eat them and everything. I eat beets in the mix. What got you to like beets? That's what I want to know. I love beets, but it took me some time. A little honey lemon vinaigrette on beets. Delightful. Roasted one over. Nice with the beets. My sister-in-law makes a beet recipe. It's a chocolate balsamic sauce.  And beets with goat cheese. It's delicious as well. So excellent. So we wanted to do this because one thing that we do whenever we go in schools and we talk to kids is that we tell them that just like their brain is learning, you know, how to read, how to do math. They're learning when they're with their teachers. Their tongue is also able to learn. So maybe they didn't like something at first. There's different ways that you can prepare, you know, a vegetable and potentially get them to like it. And it's all about trying these items and not giving up. I'm still trying to like olives. I'm not there yet, but I'm getting there. And that's really all we want you all to be aware of is, as long as you keep trying your items, try them in new ways. It's amazing the flavors that you can get from it. So thank you for that. So before we dive into the video, it's just a quick little debrief. What we will be doing is, again, we want to honor and recognize that we have a lot of different people on the call today. We have school districts, large school districts, those of you who have very limited kitchens, very limited equipment, maybe even some limited skill level here and there. So we are going to show you how you can use vegetables and salad dressings in a manner that is simple, can fit within your operation and your own capacity and be used in a small quantity while also still packing that flavor punch that you need it in a lot of these meals. And the reason we're doing this is because we've heard this from you all that you've been having to do all of your meals, grab and go it's really created a lot of changes and challenges, especially with some of the from scratch meals that you're making. And because you all are just so committed to trying to feed these kids the best meals that they possibly can get. You're reaching out to us and you're like how can we jazz up our meals. We want to do it quickly. So this is what we've heard, and we've designed some videos for you all to show you the process from start to finish of how you can use vegetables and salad dressings to really enhance the flavor of your meals, whether it's just one case of bell peppers, or 20 cases of bell peppers, there are ways that you can make it work for your operation. So I'm going to turn it over to chef as you're going to get to see our attempts at making videos and my awesome kitchen so have fun. Great. All right, everybody. Thank you very much. So yeah, so we are going to begin by showing you how to do a lot of great sauces purees with peppers and onions and other vegetables. But the first section we're going to be focusing on peppers and onions, because those two vegetables they they have a lot of flavor raw, but then we're going to, you know, cook them and do other things and really change their flavors. So we're going to be using whole fresh produce. And we understand that maybe not all of you are at a level at a capacity to maybe you don't have the kitchen, maybe you don't have the staff, the equipment, whatever that may be. We understand and we realize that, but we don't want you to miss out. So we're going to be talking about other ways, tips and tricks on how you can still do some of these great techniques, even if you don't have the equipment or the staff, and we'll go over all of that. So the first one. And here it is. I'm going to be sharing my screen real quick. And right here what we have. Jessica is looking good. All right, so what we have here is our meat and plus, and just to recap what is missing plus everything in its place so all of our ingredients we did the hard work again with the fresh vegetables, we cut them, we slice them. We did some M on sale on the onions, the red peppers, we just, you know, cut the sides, put them open face. The jalapenos, we're going to be doing something with those jalapenos and some whole garlic. So look, we just took the stems off, put some whole garlic cloves in the hotel pan. And this is our meat and plus. This is how we begin. We have everything ready, equipment, food, all of our dry ingredients, we're going to keep it pretty simple, salt, pepper and oil. But think about your themes of the day. If you're doing Italian, what can you what herbs can you use for doing Mexican or Asian? And how do we roast them? So we have all of our onions already dice, or I'm sorry already slice, and we're going to go ahead and, you know, prepare them right on the same sheet pan. Notice I'm measuring my oil because we got to measure all of our ingredients. But I have a sheet, a sheet and with paper and what's the paper going to do. Remember it's going to help the dishwasher when it comes to the cleanup. We get them out of the way. And another way you can do it if you have a large quantity, you can use a big mixing bowl. Again, measure all your ingredients, toss them into the mixing bowl, and then transfer them into the sheet pan. We know, and I'm sure you do too, but it's worth mentioning, don't put a big pile in the middle. Always spread them out. Otherwise, we're going to have a big pile with burnt edges. So even cooking, spread them out. For the hot sauce, look, we're going to use a little more oil because we're making a sauce. But that's it, right into the pan with salt for ingredients to make a hot sauce. That's it. So all of that is going to go right into our ovens. You know your oven's best for roasting. It needs to be hot. 375, 425, you know your oven's best. And always use your timer because that's your best friend. That's not going to allow you to forget. Okay. When it goes off, you may need to give them a little turn. Stir them occasionally. But look at the color. We want them to be a little browner, a little more golden brown. So go ahead and give them a little stir and we'll pop it back into the oven. That's a timer one more time. And this is what you should be looking for. A nice golden brown. The color is completely different than when we started. They were completely white. And now you have a little brownish color, the peppers. You can tell that they softened up. They're a lot easier to eat and they're just delicious. What we're going to be doing with these peppers, we're going to show you how to, you know, you can just stir them as is. We're going to puree them. We're going to make a sweet and tangy sweet pepper recipe. And like I said, the jalapeno sauce. All right. And we showed you peppers and onions, but you can do so many more different vegetables, cauliflower, celery, Brussels sprouts, eggplant, squash, you name it. What I want you to do real quick before I move on to the second video, go into the chat box and tell me what meals or where could you see using roasted peppers and onions, for example, just give me a few options please. What meals could you use this item with? Chicken fajitas. That's a given, right? It's an easy giveaway. You can put them in some spaghetti sauce, stir-fry the chili cheese steak. Oh my God. Italian sauces. There's so many. Great. Thank you. Sandwiches. Exactly. All right. So now let's go to the second one. And I'm going to be showing you now how to puree them. And for this, you need machines. You need to get a machine. So we're going to be pureeing the onions, pureeing the red peppers. And we're going to be making that hot sauce that I was telling you about, the jalapeno sauce. For the onions, we're just going to put them in the food processor or Rubber Cook, put the lid on. And we're going to get them going. And you saw the ingredients, salt, oil, and pepper. So we're going to add a little more oil just to get it going. So we have a nice puree and some water. Notice I'm not adding the entire quantity of water. I stop it in the middle. I scrape the sides of the bowl. And I puree it a little more because that's not, it's kind of chunky. So I want a nice sauce. So I'm going to finish it with my oil, add some more of the water, and it's going to really help it bind and make a delicious, good looking puree. And look, on a sandwich, on a tortilla before you make a wrap, so many things that you can do with this. And I'm kind of giving it away. Now, the red pepper coulis, roasted red pepper coulis. This is just a simple puree. And if you've never tried it, oh my God, you're going to fall in love with it.  A little water. Look, I'm starting with two cups of water, but I'm not going to use all of it because peppers have a lot of water in them already. And look, 10 seconds, there's our red pepper sauce. Try that. It is amazing. And the last one, the jalapenos. We roasted them, onions, garlic jalapenos. Again, I'm starting with two cups of water, but I don't think I'm going to use all of it. So start with a little first. The oil, I will need the whole oil because the oil really gives you a nice mouthfeel. I don't want to make an oily sauce. I'm not adding too much, okay? And add a little bit of water just to get it pureed. And once you have it going, that's it. This is my favorite sauce. If you've never made this, I highly recommend that you do that tonight or tomorrow. Get a tablespoon. Try it.  Try it, please. Same thing, go into the chat box real quick and tell me, where could you see you using some of these items that I just showed you? The red pepper coulis, the jalapeno sauce, and the roasted onion puree. What can you use them in? Ooh, enchiladas. Of course. I've heard you rap. I mean, I've made that puree and put it inside of my sandwich.  Ooh, French rice. Hell yeah. To dip it in the French rice, that's delicious. I like a spicy ketchup, so jalapeno and ketchup makes them in. That's me. A breakfast burrito, exactly. Hamas. Ooh, somebody's getting ahead of themselves. Malcolm. Hamas, I think he saw our training videos already. He knows what we're going to do with it. Toss them with pasta, quesadilla. Thank you. All right. Let's go now to one of my favorite techniques for peppers. It's called tangy peppers. And for this, we're going to be using peppers and onions. And we're going to be using these two ingredients to really kick them up a notch. Vinegar and sugar. And I'll show you how to do that in a minute. For roasting, because we need to cook them first. This is going to look familiar. So get your sugar and vinegar. Mix them up and put them to the side, because we're not ready for them yet. This is what you should look familiar to you, because we already did this. It's the same process if you're going to cook them in the oven. Make sure your seasonings, your salt and pepper, your oil, give them a little toss, and we're going to put them in the oven to get them cooking. So before we add the vinegar and sugar, we need to get them cooking first. So spread them out evenly and pop them in the oven. Once they're ready and you see they're halfway done, now we're going to add half of our sugar and vinegar mixture to each one of them. And notice, it's not a ton. It's maybe like a cup of each pan. So we're going to mix them in and put them back into the oven. Set our timer and notice the peppers have a lot of water, so they're going to release a lot of their juices. And I don't want them to be that juicy. So we're going to keep cooking to thicken them up until it's kind of like a syrup of consistency. They're almost done. So again, I really want a dried product. So you see a lot of juice still. So we're going to put it back into the oven and keep cooking them. And look, this is what it should look like. Nice and thick. You don't have a lot of liquid left. And I'm combining them, but you can totally serve them separately, onions or peppers, or combine them both. This is the final product. And again, these sweet and tangy peppers, the sugar and vinegar. Man, I'm going to trademark this recipe, I think, and start selling it because everybody that I share this with, they love it. It is the best condiment ever. So you know what to do next, go into the chat box and tell me, what would you feel the cheesecake? You know it. What other items could you put that in? And Allison, she wants that enough. I think somebody's going to be making tangy peppers tonight. What other items could you see yourself using this in an omelet on a pizza? Of course. I eat that every day in my scrambled eggs on a pita with falafel. Yes, exactly. Pizza. Okay, great. Rice bowl tamales. Okay, moving on. Let's go now. Kind of like the same concept. We are using sugar and a little sugar, not a ton, but sugar, vinegar and salt to really transform our vegetables. So now let's take a look. We're going to be doing the same, but without cooking. So we have our sliced red onions. We have half moons of cucumbers. And we have some cucumbers that we're going to be making into spears. For that, we're going to be using one of my favorite machines, the sectionizer. If you don't got one of these guys, I highly recommend you buy one. They're 250 maybe. But look, they're so fast. You do a little cutting beforehand and then you put them, pull the lever. And in a few seconds, you have even same size uniform, beautiful pickle of cucumber spears. And what we're going to do is just put them into a hotel pan. We already have our vinegar mixture and I don't know if I said, but we're going to be sharing all of these recipes. We put our vinegar mixture. We make sure that everything's touching that mixture. We push them down a little bit and that's it. We're going to allow them to macerate for about 30 minutes at least the red onions. Same thing. We're going to measure our pickling juice. I'm sorry, I'm saying pickling, but you're not pickling. It's kind of like preserving it, but we're not canning, preserving. We're enhancing our vegetables. Puzzled onions with our juice, our vinegar, 30 minutes works, two hours or overnight is even better. The next day, drain the juice and try that.  So real quick, a few people tell me what could you use the onions and the cucumbers that I just show you? What could you use them in? Barbecue sandwich on some salad, those pickle spears with the burger topping. Yeah, burgers, sandwiches, wraps, cucumbers. Ooh, cucumber salad. Look at that. A pulled pork sandwich. That would be delicious. So try it. It is amazing. A potato salad, Laura, thank you. It is amazing what the vinegar can do to transform those flavors. Moving on. So now what we're going to be doing is, I think, somebody, Malcolm, you know what we're going to be showing you now, but so now what we're going to show you is what to do with our favorite vegetable that is packed full of protein beans. We're going to be using garbanzos for this, and we have our mise en place. And these two items should look familiar, the red, the red pepper, and the brown, the sweet onion puree. And we're going to be making two different variations. How do we make our hummus? We put our garbanzos, our lemon juice, some of the oil, and we're going to stop it and put our spices. You will notice it calls usually for tahini, which is a sesame paste. It's super expensive and we're not adding any of it because it doesn't need it. You can, if you have it and can afford it, add the tahini, but we're not adding it because we're keeping it affordable, if you will. And that's it. You got a delicious hummus. Look at the consistency. It's just pureed beans with some flavoring. From this, we're going to take half of it and we're going to add some of that red pepper coulis that we did. And now we have a delicious red pepper hummus. And if you notice, the consistency may be a little loose, but you can use it as a sauce at that point. The other half, we're going to use our sweet onion puree and just mix that in. And we have a red sweet onion hummus and a red pepper hummus. Now, depending on how thick you want it, you can add more lemon juice or a little less. Play with that. If you want to add the nadi because you don't, if you don't have that tahini that I was mentioning, you can add peanut butter, sunflower or any other kind of butter to complement it or not. You can completely leave it out. And one thing that I just want to show you, when we were making this video, we had all this food, we made some dinner with it. We cooked a piece of fish. We served it with the warm hummus. Well, I said warm. Yes, we heated it up and then we ate some of those vegetables. It was amazing. I've never tried a warm hummus, but that was so good. So, you know the question, what would you, what do you see yourself using those two products that I showed you? What do you see yourself using them? Chicken, shawarma, kind of like what we get at Jerusalem. A great dip for vegetables. Of course, a lot of wraps, falafel with tatsiki, you know it. A side dish with curry. Yep. So again, we're just giving you some ideas. And hopefully you can, because I'm seeing curry. So already the wheels are turning. You're getting other ideas on what to do with a plain hummus. How can we bring it to the next level? I'll stop for fish now that you suggested that. I'm telling you, I've never ate warm hummus. I was like, what? Warm hummus? But then with the fish and the vegetables, it was like we went to a restaurant and it was at Jessica's house. So she cooks like a restaurant. All right, moving on. We are going to show you now a bean salad. And we've been showing you in school these salads for about seven to eight years. I've been making it a lot. It's one of my favorites. It's got two beans, anasasi and pintos, but you can really use any kind of bean you want. You can use canned beans. Or if you've got the time and the ability, you can cook your own.  We're going to combine them with the liquid ingredients to kind of make a paste so that when we mix it with the beans, we're going to be spreading the flavor evenly into every single bean versus a bunch of different clumps because that's not good. So try that out. It's really great. And look how easily it spreads in your beans. Make sure you use your spatula because you don't want that money right there. Don't leave anything behind. And if you make this the night before and you let those spices and citrus penetrate the beans, oh my gosh, it's the best. These are the peppers you saw as cooking and we just chopped them up and we got roasted peppers. We need something fresh. So we added tomatoes, fresh tomatoes. And the last thing we're going to add is lime fruit because that's just going to brighten it up. Raw, delicious. We have a look at that color. And again, just mix it in and that's it. Any bean will work. You can substitute for garbanzos or maybe even if you have a lentil, the hummus you can make it with lentils too. But this is another way versus just having refried beans or whole beans. Hey, why don't we serve beans cold? Nothing wrong with that, okay? This can be a side or a whole entree because it's full of protein. So you know what to do now. Go into your chat box and tell me where could you serve this in? Some delicious bean salad. And you know, we're in Colorado. We grow a lot of beans in tacos, side dish for fish tacos, veg component for chicken wings. There you go. You set it up as a side dish on a Mexican dish. Correctly beautiful. Oh, and you can put corn in the bean salad. So yeah, let's talk about that real quick before I move on. So imagine if we added corn. It's a totally different color that we don't have. So what would corn do? Just make it even better, more of a rainbow. So again, we're just giving you basic ideas. Go with it. Go great, great. Get creative with them. Now let's go to number seven. Now we're going to be getting into some ranch dressing. And the reason why we want to show you this, and I know a lot of you have maybe done it or you already know how to do it, but you don't want to do your dressings right now because you don't have time to cop and it takes a lot of time. We hear a lot from a lot of the schools that you miss giving your students your fresh items. So we're going to still suggest that you make your fresh dressings, but instead of copying them and sending them individually, we're going to give you some ideas on how to use your dressing in other applications versus just the salad. So as we know, it calls for mayo and we add that first because it's safer, it's less messy and then we add the body milk. We're going to be using our hands for this, no machine. So we have all of our mix and plus, all the dried ingredients and we did chop some parsley. If you have the cutting board and the knife and the time, you can chop some parsley, but it's not. We're going to use some dried parsley instead. So notice nothing to chop, just measure, mix and you are done. You got ranch dressing in a few minutes. Okay, from here we're going to put it into a squeeze bottle and we are finished. Now, if you do have a machine, go ahead and use your machine and notice we're going to be using some fresh parsley. But here, no chopping. Why? Because the machine is going to do it for us. So go ahead and make sure you wash it and then just throw it all in without any chopping required. Make sure you do your room, room, room. It's very quick. And once you have it, we're going to add a little variation chipotle in a double. They come in again. They're super spicy and they give a lot of flavor. And we're going to just puree them a little more. And again, within a few minutes, we have a chipotle ranch dressing. Okay. Turn it, show it. Nice and smoky. You know it.  What other applications can you use your ranch dressing besides salad to dress a salad? So what else can you use? A slaw that you're getting me, Alison, Melissa in wraps, of course. How about a potato salad? Nuggets, fries. You can use it as a dipper on a burger. Carrie Hicks, you win the prize. You say to marinate. That's what I wanted you to show. If you cook raw chicken, like the drumstick, marinated in some ranch and then cook it in the oven, ranch, cooked chicken.  Chicken salad on a sandwich. There you go. I need bite of vision. What's a bite of it? Oh, a vitamin mix, like a blender. Yeah, you might need a blender for that. The city will break down the chicken. For the dishes. Okay. So the point is you can use your dressing for so many other applications besides the dressing, the salad. Okay. Will the mail break in vitamins? I don't think so. Oh, you want a bite? Okay. All right, great. Perfect. So should we go into the last one? This is the last video that we have. And it is a vinaigrette as well. It's an Italian vinaigrette, but we just want to show you how easy it is to make a vinaigrette. And somebody else is talking that is not supposed to. And we combine the oil, all of the spices. This one calls for a little bit of water to cut the acidity of the vinegar. And we put all of the spices right in. And we room, room, room. Okay. With your immersion blender. And that's it. That's how easy you can make your dressing. Just to make sure you have a large enough container so it doesn't go all over the place. And you keep everything clean. And again, once you make this dressing, and you're not able to ship it in your salad. Could you see yourself using it as a marinade? On your vegetables, on your meat. I'm going to let you in on a little secret. If you marinate cauliflower, squash, broccoli, all crab, any vegetable, and then you roast it with that vinaigrette, even potatoes. We've done fingerling potatoes in this vinaigrette. You are going to love your veggies even more. Okay. So let me just make sure. And yeah, you can use them for any marinade. You can use them for a pasta salad. So many things that you can use it in. All right. So moving on. Some quick trips. If you find yourself with in your walking and you're noticing that some of your vegetables are kind of getting wrinkly.   If you have a lot of pins into your oven, it's going to take a little longer. So make sure that you work that into your day. And yeah, you can use your roasted vegetables in so many different applications from burritos to entrees to salads. Sweet and tangy. Again, you can cook them or you can do the raw cold method. All right. Both add a lot of flavor to your vegetables. And again, I show you onions and cucumbers, cauliflower, celery. You can do so many vegetables with that. And depending on what you're doing, think of what you're serving on that day as well. Okay. Burgers. You can do the spears, et cetera. For your purees and your hummus and dressings, for the most part, you do need a machine. So it's a great idea to invest in one. Instead of copying your dressings, use them as a marinade to marinate your proteins. So once you have an entree, you can drizzle some of those sauces right on top of it so you don't have to top it. And for the hummus, depending on how thick it is, you can use it as a dip or thin it out and use it as a sauce. For your beans, we live in Colorado. We grow so many different types of beans. Use, change your beans monthly, you know, the spices. And somebody said corn, add some corn, some green onions, add some green onions, try whatever you may have. You rule the world. And again, you can serve it as a side dish or as an entree by itself. A lot of possibilities. And really, this is all about making it work for you, okay? If you don't have the equipment, if you don't have time to cut because, you know, you're the only one. It's only a kitchen of one person. That's okay. You can still do some of those tips and tricks that we're showing you. They sell cut produce. Just keep an eye on the cost because it's more expensive. Or they sell frozen vegetables already cut. If you're going to be roasting them, you may need a higher temperature because you're putting frozen vegetables into the oven. And again, some of them come preseasoned. So just keep an eye on those seasoning so they don't compete with your meals. There's a lot of canned product that are really great. Like those roasted peppers, canned roasted peppers, and then you puree them. Just make sure that the label is clean. Not a lot of sodium and you're good, okay? Beets, beans, tomatoes. There's a ton of canned products that are really good. And your spices, your herbs, when you buy them, make sure that you label them because they're good for about a year. And there's this hummus mix that you can just add water. Sure, why not? And you're done. So use the things that are out there for your advantage. And again, make it work for you. If you don't have time, we're not telling you to go prep 20 cases of peppers a day or a week. Now, whatever you do, if you are able to serve at least 1 1⁄2 cup, it will count as your meal component for that day, okay? So don't think that you have to make huge quantities all the time.  Play with your spices and your flavors. So if today's Mexican, I'm thinking chili powder and some lime juice at the end. Or if we're Asian, you know, day, we can maybe add a little soy sauce and some ginger powder, whatever the day is. Make sure that it goes with that theme, okay? And all right, what we're going to be doing right now is we're going to be going into some breakout rooms. We're going to put you into different breakout rooms. You're going to be in a smaller group and there's going to be a person from the CDE in each one and they can lead the discussion. And here's what I want you to talk. We're only going to be doing this for less than 10 minutes. Special diets. How do you accommodate special diets in your site and what is your process? And most importantly, if you have any cool recipes, share them with us because we love to know. Everybody wants to know if you have any cool recipes for special diets. It's a great thing to share. So hold on tight. You don't have to do anything. You're going to get transferred. And when we come back, somebody's going to have to share and your CDE person can share with you. That can be your presenter, but just have something to talk about and present when we come back, okay? And get ready to get moved and we'll be going here in a minute. All right, it's working. Okay, I'm going into room five. Bye. Okay, so you all get to stay in the main room. Wanted to make sure that those who need a closed caption still have that available to them. So Amber is in this room with me. She's going to help take notes. And this is y'all's time to start talking. I'd like to hear from you all. How are you all accommodating special diets? What is your process for handling special diets? And you can chat in the chat box. You can unmute now. Now's the time when we can hear your voices. Let's go. We've got about five minutes. Hello. I'm going to start with a question. I'm going to start with a question. I have a student from Greenfield. The way I have a student, several students that are dairy free. And you know, when we do like a pizza day or nacho day, it's really hard on them. And so I have, I've tried using like the vegan cheese. It doesn't melt at all for pizzas. And so I made up my own. I made a pizza crust and everything. And the kids, the ones that are dairy free seem to love it. And the ones that aren't are seem like they're a little jealous. Cause they think they're getting that the other kids are getting a nacho pizza. So that's one way that I've been working around. Kids having a special diets.  I'm going to start with the cheese. I'm going to start with that nutritional yeast. Yes. That's great cheesy flavor right there. Nice. Well done. Who else wants to share? I can call people out, but I'll let you all speak up yourselves before I start volunteering. All right, Mary, I'm calling you out. You're the first person I see on my screen. So how are you, what is your process for handling special diets? What are you all doing? I'm going to start with a group. A meeting with the parents with the health professional. We make sure that it's documented with the doctor. We all sit down as a group and kind of decide. We, we want the parent to feel good about what the child is eating. And we have found that getting them involved. Helps to, to do that. And that's what we're doing. We're trying to figure out what we can do. You know, cannot do or have a problem doing. And we just try to come up with what's the best for the child. You know, we can't do everything, but we can do our best to try to figure out what that child can eat. And we don't want to discourage them from coming, but we want to be honest and tell them what we can and can't do. I was muted. Thank you, Mary, for that. Thank you. Thank you. Thank you. Thank you. Thank you. Well, so would you like to share. What you do. Sure. I don't know where I went. I'm having troubles with my technology over here, but I have some dairy free children as well. And they love my homemade rolls. So I just adapted it to where I don't use the milk anymore. And just use water. And they turn out just the same. That's a little random benefit there from that. We have 50 more seconds. 45. Does anyone else want to quickly share how they have adapted for special diets? That multiple screens up. That's why I look like I look sideways right here. Like a Sandy on the line. I'm going to call you out. If you have like 20 seconds to share. Okay. Okay. Mine is a lot like Mary. We definitely have an open conversation with the parents and our school nurse. And try to find a happy medium. I hear you on that. And then I'm also seeing a question from Stephanie. So we are. Going to be closing the breakout rooms. We're going to be closing the breakout rooms. We have a child that can have no egg at all. That is pretty hard. Especially if you're using a lot of. Some processed items and stuff. So we'll put that question out to the group. And see what options and ideas some people have as well. So we're going to close our breakout rooms. We actually have 60 seconds. We're going to be closing the breakout rooms. So we're going to be closing the breakout rooms. You can see that there's Stephanie. Egg protein. Like tofu is kind of tough. It's kind of where my mind goes. Not too common. The problem I see is that buying a lot of extra things. Like gluten-free bread is very expensive. And then either the child doesn't come in or or it spoils. So that's why we try to sit down with the parents ahead of time and say, okay, this is, you know, here's our menu and try to figure it out. Because you can't just go and buy all these expensive things. And then the child not eat or. I think we are all coming back together into our main room. Is that correct? Yeah, I see everybody. Okay. Welcome back. So here's what we are going to do. I'm going to put one question that our group had into the chat. So if anybody has any suggestions for Stephanie, they have a child who is unable to have any egg. So it makes it pretty challenging, especially if you're buying processed items to work around that because egg isn't a lot. We love to hear any suggestions from people. And otherwise, in my group, it was really meeting with the parents, being realistic about what you can offer and what those expectations are, and really having to balance the cost of having some of these gluten free products in your kitchen with the reality of how frequently this child might actually be eating as well. So I'd say the key is communication always number one, and then also being creative Malcolm he uses nutritional yeast, which gives you a nice kind of cheesy flavor to be able to make a cheese sauce that's cheese free for his students that can't have any dairy so I will put Malcolm on the spot for future contact if anyone's like whoa I would love that recipe so. I'd love to hear I'm going to call out rooms of representative to give me a quick debrief from room number one. So who was in room one, and who would like to share. I can share on. Thank you. I'm hearing an echo. I can share on behalf of room one so it sounded like a couple people are doing in person meals and then some are doing grab and go for the grab and go meals they haven't had any special diet requests but for the in person meals. They've met lactose intolerance by providing a soy milk and then there have been a couple gluten free kids and they have a baker, they bake their own products on site so they're able to substitute gluten free flowers. Thank you for that. Let's hear from room to representative. That's me. So I had a group to we talked through just like making sure to have quick swaps available at all times. But another thing that we brought up was just having that allergen free option is a standard. So for example, like if you make a V if like Harry had a great vegan ranch recipe just making the vegan range the standard so you don't have to constantly remember if that one has egg in it. And then it's just available at all times and we also talked about processes getting special dietary needs done first to avoid cross contact. And I have some egg ideas if you want to reach out to me about those or I can put it in the chat, whichever you prefer. That'd be great definitely put them in the chat Allison and then also Stephanie feel free to reach out to her about that as well. That's a great idea to just make the vegan or the dairy free item the standard. I love that. All right room three tell me give me your representative and what did y'all come up with. Yes, I was with room three and pretty much really similar to what everyone else is doing as far as meeting with the parents, and then going through and on a, on a monthly basis that seemed to work that just circling what days the student plans to eat with the district and then letting everyone in the kitchen, the kitchen manager know and it's not always a smooth now with COVID and they didn't, we didn't really have any examples of grab and go. But if anyone has any of those I think that we would all appreciate them shared into the chat. Some ideas. Thank you for that. And yes, COVID. We've been told to make it say it nicely that it keeps presenting challenges when all we want to say is that it just sucks. So we're all figuring it out. Um, all right room for give me the debrief what did you all come up with that might have been as I don't remember if we are four or five. But I'll go ahead. No one in our group had any special dietary needs that they have had to accommodate this school year. Which is probably nice for them one less thing to do that we did talk about kind of the importance of making sure that you're communicating with the household, just to make sure that there are no misunderstandings and going as smoothly as possible. And then also with like meal deliveries or grab and go, you might have to train some other staff who typically don't serve meals or aren't involved with the meal process like a driver or something like that. I'm the importance of accommodating those special dietary needs and some of those processes. That's a great tip bringing up the drivers as well and again I think I'm hearing a theme here about communication and making sure everybody in the chain from delivery driver to the people who are getting the meals. Have that communication in place. And the final room room five calling out chef fast I know he was in that room. Yeah, so we didn't have a conversation because they were not able to speak so we communicated through the chat. But so one of them said that they only have one kid that is allergic to peanuts. And it's just that one person in the kitchen so for that person it's really easy, because she's the one ordering everything so she makes sure that she's a peanut free kitchen. So that makes it easy and that's only one student. So it's really easy to control. And then somebody else mentioned that they only have also one student that is vegetarian and gluten free. And what they do they found the purveyor that sells those items vegetarian items and gluten free breath. And what they do is that they make sure that when they serve those items they match what the other students are eating so that they don't seem that they're getting a special different kind of a meal. And lastly they mentioned that it's always important to have a doctor's note, so that you can set up special meals accordingly. And that's what we discussed through the chat. Awesome. Thank you all so much. I know one thing that I've seen when I've gone into schools is that it's usually like in a separate wall somewhere usually like in the office or kind of hidden because you don't want all the kids knowing but they will have a photo of the child and their allergens. And that's usually really useful for when the kids are coming through the line, you know, the people who are serving can see and be like, Oh, that's, you know, that's that kid I mean you don't call them out, and it can't be observable for anyone else to see because it is a medical condition you have to be careful there. But that's one way to be able to, you know, link the actual name with the face which is something that I know I need my own self. So thank you all for that quick little debrief. And now we're moving into the third part of our training, which is all about meal presentation techniques. And we've got tons of photos for you all. Basically, what we did is there is a Facebook group called the tips for school meals that rock. And if you do not know about this and you happen to have a Facebook account. I highly recommend you get on it because it's a nationwide group of school food professionals they have photos tips, people are asking questions. It's really a good group just to be able to be aware of all the other challenges that everyone else is dealing with and the creative ways they figured it out. So what we've done is we've pulled photos for how people are presenting their meals. And we're going to be using these photos to see how the meals have been presented ways that they could be improved, and to maybe get some ideas for your own operation and how you're doing your grab and go meals. So with this quick disclaimer, we are not using these following photos to make judgmental comments about any of these meals. We want to acknowledge and recognize the fact that in many cases, maybe for some of these meals. They were literally dealing with what they were able to get in the door, especially when COVID was at its peak. I mean it's back at its peak now but all the distribution channels we were having challenges getting food in the door to serve these meals. So for some meals that maybe look a little iffy, we're not here to make comments about those because we don't understand their story and why that had to happen. We're just using this next section to be able to learn from others reinforce our best practices, and then hopefully come away with some cool ideas. So what we will be doing is we're going to be using an annotate function for this. We're going to have you all practice. First, so that we know what we're doing because this is new for us. And this will require your engagement. So, if you are looking, it's either at the top of your screen where you have the mute, the stop video or it's at the bottom. So all the way over to the right and you see a little pencil with annotate. And when you click that, you're going to see it's about four or five in from the left, and it's called stamp, and you see hearts. So I want you to find that and I want you to start clicking on the screen and this get full and I can see Allison, Fernando's doing this. This screen should become full as you all start figuring out how to do the annotate function. So find that bar. Choose the stamps. I'll give you all a minute. Again, it's about four over four or five. Maybe mouse text draw stamp. So you're looking for the bar for your zoom, you have a mute stop video those options. You keep kind of looking to the right and you will see annotate with a little pencil. And when you click that another box pops up. That has all of these different options for you. Wow, people are getting crazy. This is awesome. I see a heart made out of hearts. That's cool. So, Sherry, you should have one Sherry on your screen. Little pencil. I have reactions that works. Oh, no, not your reactions. Getting seems like some people are finding it. It might also be, if it's not showing up on that full bar, you might have to click the three little dots on that zoom bar. And then it will pull it down as well. And you'll see annotate for me or me go for. What was that fast. For me, it's under view options. Yeah, view options. Or the three little dots that say more. And sometimes this zoom, they kind of move the bar. Yeah, view options at top annotate stamp. It looks like Helen found it. I think we're getting it. So here's what we're going to do is you're going to see the power that I have. And we're going to move all of the drawings right away. So we will be doing something like this as we move into this next section. And the key is, is we will be using the stamp. Okay. So, are we ready. If you still haven't a hard time finding it, you can also use the chat box and type in which one you like, as we go, and we'll show you how this goes.  This is great. This is exactly what I wanted to see happen. All right, clearing all the drawings. No more stop. Y'all are getting crazy. All right, Tanya. All right, we're moving on to the next slide. Oh, I need to stop annotating as well, because I can't move. Okay, so here's the way this is going to work is we are in a second. I'm going to have you all vote on out of these six meals. I want to see your stamp on the one that you find the most eye appealing. So take a second, look through all of the photos, and I want to see your stamp on the one that you find to be the most eye appealing. I'll give you all a minute. We'll start seeing this all pop in. It's looking like number two is getting some wins. Number one. Number five, even three. Awesome. Okay, so what I would like to know. Why did you choose them so I'd like you to put the number that you chose into the chat box, for example, I chose number one, and I liked number one because it looks like a restaurant meal to me something I would get when I order something to go. As victorious you like number two because it's colorful, I agree. I think it's the best looking one someone saying privately to me. The colors number five is very colorful. Number four it looks hearty with the fruits and the vegetables, the way it's laid out. I like the name on it, you can see everything in it. Number five is the best photographed I agree. It's funny how that perspective makes the picture look better as well. The veggie smiley faces, you know what, Tonya who said that the veggie smiley faces Aaron I didn't even notice that, but they are smiley faces. That's so awesome with the cucumbers and the bell pepper. Alright, so what I would like to call out with these, I like that somebody did mention number five, because with number five. It's a package sandwich that they are getting it looks like it already came in the box, it's a pre made item, but it's still colorful, and it's because they're using that broccoli and the carrots in there, and they have that apple in there as well. It's just, even though it's a very, very simple meal, they still made that one look beautiful to me. Now what I want to ask you about number five is how could you take number five to the next level, how could you add more flavor to that meal, maybe with those vegetables and just put that into the chat box what those ideas might be. Maybe we gave you some earlier, use the vinaigrette, a side of sauce, some hummus, the chipotle ranch, I love it. I was thinking maybe you could roast the broccoli a little bit. Using the hummus I love it people are doing great. And then, let's talk about number six. I'm always down for cookies, but let's, you know, no more than once a week. So, if I'm looking at number six, because that one did not get any votes. What could we do to number six to make it stand out. Mary's correct. It needs some color. So how could I change that up versus the celery and can pineapple add in color, add some red. I love this. So we see it happening on number two, where they mix the blueberries and the oranges, number five where they mix the broccoli and the carrots. It's so simple just to add in a little extra vegetable to get that color in there cherry tomatoes will be very easy with that celery. And I bet at that point, it would pop. And that's all it really needs. Think about adding some roasted red pepper sauce into that sandwich and just really make the flavor go to another level. So well done. We're going to move to our next slide and we get to vote again. And here, we're going to be looking at salads. And I had a hard time choosing salads because there are thousands of gorgeous salads out there. So same process find your stamp choose your favorite which one do you like the most which one is the most I appealing. See them all pop in. Number one's getting some votes. Got a couple on number eight. Number two has gotten one number four, six people are drawing arrows on number one. I love it. So tell me, why is number one speaking to you all. Some of them some ace things they have too much going on. Interesting. There is beauty and simplicity as well. Number one is colorful. I do agree. I like the fact that in number one. That is a reimbursable meal minus the milk. They have their strawberries and their grapes right here they've got their croutons for the grain, their meat meat alternate with the cheese and the ham, and all their veggies. And I think it's that works right there especially if you're doing grab and go and you need to maybe minimize the number of boxes that you're sending out that right there is a great way to do it. They're also doing that in number eight where they have their little fruit juice cup in there as well. Not sure about the grain in that one. But if you can include all of your items in one container because that's a container you have. That's a great thing to do. I do want to talk about number five because I think number five has potential, but number five to me. Something's up with it. How can we make number five look better. Take the apple out of the bag. If that makes sense for you. Yes, it does look sloppy. I agree. It looks like it survived an earthquake. Yeah, pretty much so but I love the use of the radishes group the veggies Laura you're exactly right. This is something I think is very important with salads is try to group your vegetables into little piles, versus, you know just kind of putting that haphazard mix on there. If you are because we recognize that sometimes it's easier to compose your salad go ahead and combine all of your veggies and then plate it up. You can do that, but toss it all together and go that route versus what looks like here they just put the lettuce, and then they just, I really don't know like made it rain, all the veggies on top of the salad it's a little messy. Again, think about that with those presentations. And I also want to talk about number seven because I like the fact that they rolled that turkey. But do you think that's practical. It's too hard to eat.  One meets rolled rolled them both chop them both Malcolm you're right 100% it would take a person all morning to roll that I see rolling turkey like I do peeling kiwis. Cut them in half and do a little kiwi cups, try to save your time, be realistic as well as to what makes sense for your operation. Now, we are going to move to our next slide. Same thing. Pasta based meals. We've got red sauce at the top, and we have kind of the white yellow sauce at the bottom. Tell me which one is your favorite. And tell me why number two is getting a lot of votes. It's pretty simple, but it looks good. Maybe some stars on number one as well. Color again. I do think it looks nice that sauce does pop. It looks nice maybe sprinkle a little bit of Parmesan cheese on top of that question with number two. I mean they're doing broccoli and grapes, but would it make sense to maybe switch out one of those and change up the color just a little bit sauce. And so this is something that's a great point that Harry's bringing up. I think when it comes to how you present pasta based dishes, sauce on the side, sauce in a cup already mixed like what we're seeing with number five, number six is mac and cheese you would mix. It really depends on how this meal is being served. Are you packaging it up grab and go and then it's immediately going and get an eaten, or is this something that's meant to be reheated later at home on another day. That will really help you make those decisions for how you should present your meals. One thing that we will talk about though is the less that you can cup your items the more money you will save and the more time as well. So we really want you all to think long and hard about what makes sense within you and your operation, and overall transport is going to make sense as well because like a number three, you know it makes sense to maybe have that applesauce cup because if they're transporting that, and that's getting picked up somewhere, you don't want applesauce to maybe tilt and fall into the pasta. So it's a give and take in some situations, but do find out what makes the most sense depending on when these meals are actually being consumed. Excellent job there I'm going to clear all drawings and we're going to move on to the next slide.  Number two, this one is a meal that they are serving later it's meant to be reheated at home so they're not just serving frozen veggies to the kids. That's going to be reheated at home. So let's get some votes and find out which one is your favorite on this page. I'm seeing some votes for number four. This is awesome. Tell me why why number four why number five why did they stand out the colors and for I got to say something about number four like that looks like something that I would order from a Chinese or a Thai restaurant, and it would show up at my door, just like that like that's what I would get. That's kind of cool. Looks more inviting. It looks like it's from a restaurant. I agree. And I like number five as well because I like how they presented it actually, and kind of almost. It's almost like they did a waterfall effect with the chicken kind of like over the rice and the broccoli looks like it's been steamed nicely. It's a meal that's meant to be eaten all together that works as well and you don't have to separate it out, but you can, if it makes sense, you all know your kids as well. And again, presentation, especially when you're doing meals to go is it is important as well and we know that it is a challenge. All right, we're going to move on to the next one. This one's a photos. So, these are all Mexican themed meals there's some kind of variation on like tacos, the build your own burrito fajita type of thing. So, what is standing out which one is the most I appealing for you seeing some stars come in. People are choosing number three. I do I think number three looks nice I like that plum. I think number one looks good as well. Number five's getting some nice. This one was hard number four looks good. I think I'm Mexican types of meals can be a bit challenging because it's a mix between do you have the students make it themselves do you go ahead and pre make it with grabbing go I think as a whole you have to kind of serve it almost in this decomposed type of style. But you can still make it look nice. And even number six I think it does it looks organized and it looks clean. Honestly, a lot of these look fine to me. As a whole when you're doing lettuce and tomatoes and serving Mexican style meals you're going to get that color anyways. And obviously the flavor punch is awesome as well. Okay, and we're going to move on to, I believe our last set of photos chicken entrees. So, these are people who are just serving kind of your standard chicken potatoes or chicken greens and rice. I'm going to show you guys how you can make it look nice. I'm going to show you guys how you can make it look nice. Number two, I have to say I have a personal bias for number six, but maybe it's because I love mac and cheese, but I also love the blueberry and that one single strawberry in there I mean we know strawberries and blueberries you know they are a bit expensive. But it looks great. Less plastic the better we hear you 100% on that Harry. Again, the less that you can use your cups, the better and chef as will really talk about that a bit more. I also like number two. I mean again it's simple they're probably buying frozen crinkle cut carrots and maybe even frozen broccoli but it's all about using your colors using your vegetables to bring these colors out. And I'm surprised that no one clicked on number one. Number one. Well it's very simple and maybe not as bright as it could be. I think maybe if there are to add just some red bell peppers into that rice that could look really nice, but it looks good it looks like roasted chicken on the bone with like a collard green and some rice. And that's a meal that I would eat. So they all look good. And these are just presentation ideas. Again, I know one is plain, no color, but just think if we were to add some of those pickle tangy peppers into that one. We need to make it pop so it doesn't take much to make these meals pop and that's really what we want you all to think about. So, I'm going to move on to the next screen, and we're going to have chef faz take over. We're done with the annotate function. But you all love that so we'll definitely use that one again. And I'm going to let fast talk about assembly lines. We go to a lot of kitchens and we see that a lot of you already know how to do an assembly line. But for some of you that if this may be new or maybe you're the only one in your kitchen, you're like an assembly line. I don't know that I can benefit from that. Well, yes, you can. So let's go over the definition first. So when we're talking about an assembly line, we are meaning that one or two people or more are working in a sequential manner to get a job done. Okay. And when we are talking about a sequential manner, we're talking about a sequence a 123 we have steps we must follow. Okay. And as you can see in this photo, somebody is doing pretzels, the others, the other person is doing the carrots, and somebody already did the turkey rolls for the wrap, whatever that may be. Somebody has a job, they're concentrating on that one job, they're not stepping on each other's toes, and it's very efficient. Okay. We just want to point out that when you do an assembly line, it is super efficient if you do 150 at a time versus doing one, and then you do the pretzels, the carrots. No, don't ever do that. Line up all of your boxes, your clans, and fill them up. All right. Next one, please. For this assembly line, I really like it, and I hope you're going to agree with me, I hope, because look at all the sandwiches that they're making, how many are they doing? I don't know, they're doing tons and tons, they're using every inch of space available. Okay. Now, if for some reason you wanted to use a really nice condiment, go ahead and do it in between the lettuce and the cheese and the ham, so when you send them out for later, it doesn't make them soggy. Okay. So go ahead and keep that in mind. But again, just look how efficient they are with their space. They're not wasting an inch of space right here on this table. For this assembly line, again, you got to do a lot of prep work, and we know that as cooks, as chefs, we know there's a lot of prep before we start making our meals. But we just want to point out all of the work they did ahead of time. Number one, their cars, their speed racks. So they're making all of those items, their cut cucumbers, they have them on the top over here, and everything's ready to go before we start our assembly line. Look at all the colors. They have everything ready to go. And again, the use of the carts is one of the best things you can do to your body and be a little faster as well. We found, Jessica found this photo, again, on that Facebook group, and we really want to show it to you because this is a great tip. Somebody figure out that you could make your baby carrots with the dressing in a cup, a good lid, or your salad in a cup, and you put your dressing. But what we want to point out here, look at how they manage their space. They figure out because the lips are super tight, they can flip half of them so that you can utilize every single inch available on that sheet pan. And that's what they did. They flip half of them, and the other ones are standing upright. And you figure out how many cups go in a tray, and you count trays. You never count salads. You count how many trays you have so that you know how, because right now we're making hundreds of meals a day, perhaps to go. So they'll never count individual items, count sheet pans. On this next one, again, maximizing space pros. You probably are doing this already, you figure it out that your cafeteria is the largest prep room that you have available. And as you can see, everybody figure it out, they put their tables down, they put their backs or boxes, whatever you're sending. And this is a great way to utilize your cafeterias. And I don't know if you can see that person on the top left corner, it's on the very back. There you see the cart. I don't know if she's the only one working, but if that was the only person working, I want to, yep, in the red eye, I want to use the cart because I want to be nice to my back. So utilize your equipment that you have available. And you'll be very fast. For this one real quick, let's begin on the left. Instead of sending corn for one day, carrots for the other and whatever, they figure out that corn for the whole week. So instead of copying it, they purchase daily containers and in the restaurants, we use them all the time. If you've never seen them, they have different sizes, one cup, two cup, and these are four cups, so 32 ounces. And you can do that, fill, sausage, rice, whatever chili, whatever you may need to send if it's for more than one day versus sending it in little cups. So those are the daily containers and they work great.  And they really thought of the quality of the meal because if you wrap it up and they're not going to eat it for four hours, maybe it may get soggy. So what they did, they separated everything and the tortilla, it's folded on top of the dry lettuce, so it's not going to mix with the chicken and make it soggy. It's a great way to keep your meals fresh and good looking as possible. And the last picture, again, kind of like the upside down cups, they're using what's available in your kitchen to make sure you work as fast as you can. These are the bread racks. And again, we're looking for space, they figure out we're going to use the bread racks to put our sandwiches. And again, you don't count sandwiches, you figure out how many sandwiches you can put in a rack and you count racks. All right, utilize what you already have, because unfortunately you're not going to get a new kitchen next year. Sorry. All right, next picture. So I think Ace brought this up on the chat a little bit ago, talking about the number of cups. And this is a great point. So something to consider. What makes more sense? You need to do a little math, a little cost-benefit analysis. On the left, we have one container with the lid. And inside of that container, we put a cup of lettuce, a cup of meat, a little cup of cheese, and another cup of grapes. Too many cups, if you ask me. And then you go to the right. And those containers, they tend to be a little more expensive because they have the segments, the compartments, but it's only one container and one lid. And that's all the plastic that you are using. Again, I just want to show you this because what's better to use one, two, three, four, five, six different plastic things versus just one clan with the lid. Do another thing to consider. You also have to pay somebody to fill the cost and the lettuce. So all the time that it takes to cut versus just putting it all into one plan, done. I'm not here to tell you what to do, but you need to do some math and some benefit, cut benefit analysis, and you'll figure out what's better for you. Next please. So these are the assembly line, assembly line all stars. I think they're doing some amazing work. We really like these pictures. And we want to ask you going to your chat box and tell me what do you like about these photos, both of these, we think they're doing an awesome job. If you agree with us. What do you see that they're doing right. The more cups, the more cups, more waste. Masked up. That's some hairy methods. So based on this assembly, the teamwork. It looks very efficient. It looks like they're not stepping on your toes on the left. They got a long table out in the cafeteria that goes who knows how long they're making as many burritos as possible. Sometimes our right on the right are beautifully organized. Exactly. They're going into each other's lives to use more space. Okay. They're using the cards. It looks clean that teamwork. I think teamwork is the big thing right here. Okay. So again, hopefully you're getting some ideas on how to do it on your own. But we really like this too. All right. In this last picture real quick. Let's pretend. All right, you just got hired to work in the kitchen and you are the kitchen manager and you're walking in it's your first day in your cooks are fast working and they're getting the Cuban sandwiches ready to go for today because that's what we're serving Cuban sandwiches. But you come in and you notice that your three cooks are working like this based on what we just learned what suggestions could you offer to make this assembly line more efficient. Again, we're not criticizing this photo, but we are using it to see if there are any opportunities that you can suggest this group to make a better assembly line. One person per job. Exactly. Not everybody do the master. No, only one master person. Water bottle. Oops, we have a water bottle. Get it out of the way. Exactly. We need to have a water station. You know, we can drink where we work. The social distancing. I know. But it's mostly on the efficiency. We can use the space a lot better. We can lay out our breath. Somebody does the master. Somebody comes with the pickles. They don't have everything ready. It doesn't look like they're ready to go. No bueno. LOL. I agree. It's no bueno at all. So I'll just say that say new manager with a very nice heart. Hey girls, let's see if we can try something new. In my older job, we used to do it like, I don't know, come up with some good suggestions so that you are just trying to help them out. Okay. But I think this is a great photo that we can show how to make a good efficient assembly line. And with that, I think continue rocking it and trying new things. From working in restaurants, Jessica and I, we have a long history working together. When something goes wrong, when things don't go your way, guess what? It's always like that. Even today, getting ready for this call. Things did not work, but we make it work. So we just want to show you this photo because these people, instead of complaining and how we're going to get these meals out and they say, let's get some sticks and push 10 bags at a time. Get creative. Okay. Again, use what you already have and try to make the best of it. All right. And I think that, let me see. Yep. If you have any questions. This is the time. But please remember that we will be having two more trainings coming up. You will be getting an email from us to remind you to be on the lookout for that. But also from the CDE, they're going to send you an evaluation. So be on the lookout for that as well. And remember, we are going to be for the next trainings, we are going to be discussing some time management techniques so that you can make some weekly production planners to set yourself up for success. So hopefully we will see you again in January, early February next year for the next training. And again, look up for that evaluation because that's how we can keep creating trainings that fit your needs. So thank you so much for your time, everybody. Let us know if you have any questions will be on the line for a bit. Oh yeah, this is a Q&A time. So if you have any questions, ask. Yes, we will share all the recipes and the recording so keep an eye out for an email. Probably later this week. Yes. Facebook again. Thank you guys. We're awesome. Thank you, Carrie Hicks. We'll see you soon. I would love to share my slaw recipe. Well, why don't you send it our way. Okay, well, you know, I'm like that. I just throw stuff together so I'm just kidding. No we all. As chefs, yes. I was going to have measurements, but I have ingredients. I'm going to say be careful what you say, the CDE is on the line. So, oh goodness gracious, but I follow all guidelines. Yeah, but thank you so much for being open and somebody said that they have pictures and they wish they could share their pictures. So that was. Yes. Okay. So I want to see your meal.


Loss of proteins can occur in urein when there is damage to kidneys and this loss of protein can be very grave So how do our kidneys normally prevent this Filtration of proteins at the level of the glomerulus and hence their loss. So yes, that's the subject of this video See first step in formation of urein is filtration of the plasma at the level of the glomerulus The rate at which the plasma filters from the glomerulus into the tubules is known as glomerular filtration rate Which is normally 125 mm per minute Now you see this filtration occurs across three layers of the filtration surface So plasma is flowing into the capillaries and why are the capillaries it gets into the tubules So which are the three layers which it has to cross? First it is the endothelial layer, which is lining the capillaries Then now there is basement membrane and there is third layer also Which is the epithelial layer of the Bowman's capsule which have podocytes now these podocytes have a food Processes which encircle this capillaries So there are three layers the endothelial layer of the capillary the basement membrane and then Epithelial layer of the Bowman's capsule or what we call as food processes of podocytes Now see the plasma has various substances like cells are there there are ions that is the electrolytes Then there are organic molecules So when this plasma filters through these layers to all these molecules also filtered along with plasma Or there is some selective filtration of certain substances and others are not filtered And if it is so then how it is determined with substances with filter Well, it is defined by the characteristics of these three layers So first thing is that these layers are negatively charged all the layers are negatively charged The endothelial layer has glycocalyx then this basement membrane which is nothing but collagen and certain glycoproteins So these glycoproteins are actually negatively charged then the food processes of the podocytes They also have a negatively charged proteins in the spaces between these food processes. What is known as slit diaphragms So one thing which determines that what substances will cross these layers is the charge of the substance and The second thing is size of the substance See these endothelial cells in the capillary There is certain space between them and the space is quite large what we call as fenestrations, right? So lot of plasma can filter this space between endothelial cells is around 15 nanometers Then these food processes they also have certain a space between them that is around 25 nanometers So you may think that substances less than 25 nanometer in size will filter No, it doesn't happen like that because the filtered fluid and the substances which are filtered have to pass through a Trabacular network which is present in the basement membrane. So there is a network of collagen and glycoproteins These form some tortuous channels and through these channels only the substances has to pass So the maximum size of the substance which can pass is around 8 nanometers only Okay, so two things are there one is the size of the substance and the second is the charge of the substance Now let's try to understand this by means of this particular graph that which substances will be filtered more and the substances will be Filterless and which may be filtered none at all Okay, so in this graph x-axis is showing the effective molecular diameter of the substance Which is in nanometers and the y-axis is showing relative Filterability of the substance which is defined with respect to water So if it is like 0.75 that means 75% of the substance is only Getting filtered or we can understand it and other terms also Say suppose a substance is having a plasma concentration of 100 milligram per 100 ml and After filtration if the concentration in the tubules is also 100 milligram per 100 ml that means it is freely filtered Nothing is being retained in the plasma However, if the concentration in the tubules is say suppose 10 milligram per 100 ml then only 10% of it is getting filtered Right, so it is here. It will be 0.1 Okay, so here y-axis is showing relative filterability Now first let's see how neutral substances that is uncharged substances will be filtered So here this graph is showing their filterability You see when the size is less than 3 nanometer the diameter of the substance is less than 3 nanometer Then the substance is freely filtered. You see the relative filterability is 1 but as the size keeps on increasing from 3 nanometer to further the Filterability of the substances decreasing isn't it? So at around 7 nanometer or 8 nanometer none of the substance is getting filtered Okay, now let's see the charge substance So here this graph is showing that how the filterability will be for a negatively charged substance or anionic substance You see obviously it is much less than that of the neutral substance. Is it it for the same size? You see filterability is quite less isn't it? Why is this? Yeah, as already told that there are two things which are important size of the substance and charge of the substance So since the membrane is negatively charged it is repelling this negatively charged substance and hence causing its decreased filtration So you see the maximum size of the substance which is getting filtered is 6 nanometers only isn't it? Okay for the cationic substance how will it be? Yes, of course they will be filtered more compared to that of the neutral substances So in summary from this we can deduce that any neutral substance which is less than 3 nanometer in size It will be freely filtered isn't it? Then as their size increases from 4 nanometer to 8 nanometer their filtration will decrease Then for anionic substances any substance greater than 6 nanometer will not be filtered at all and Thus overall we can say that freely filtered substances will be water Electrolytes and some organic substances which are a small and non-charged like glucose Okay, so let's solve one question before we end See here is a list of substances and now can you tell me that which substances will be freely filtered which substances will be Partially filtered and which substances will not be filtered at all Yeah, you see that These electrolytes sodium potassium they are very small they will be freely filtered Then urea, glucose they are also freely filtered they are small they are not charged But if we say what about albumin? See size of the albumin is around 7 nanometers, but it is negatively charged and we have said before that Any anionic substance greater than 6 nanometer is not filtered So here you see albumin is a protein which is not getting filtered Because the membrane is negatively charged What about calcium? Calcium even though it is an electrolyte it is partly filtered why? Because in the plasma part of it is bound to plasma protein So any substance which is bound to plasma proteins also will not filter On the other hand fatty acids they are almost completely bound to plasma protein So they are not filtered at all Yes, so that's the concept by which we can know the filterability of a substance And there is a disease known as minimal change your disease in which this negative charge of the membrane is gone So you see if the negative charge is gone what will happen? The proteins will start appearing in the urein Well, thanks for watching the video if you liked it to press the like button share the video with others And don't forget to subscribe to the channel physiology open. Thank you


John, I'd still like to see you. As you know, we're trying to capture some of ICANN's history. And I want to do it in a kind of interesting way. I'm going to ask you two questions. The first question is the easy one. Say a few words about how long you've been involved, how you got involved, what your broad arc is. And that will just be used to frame the rest of what we're going to talk about. So for the people watching, I'm John Crane. I'm a British citizen who currently lives in America working for the Internet Corporation for some names and numbers. But I first got involved in what we call internet identifiers back in the early 90s in Europe. It's a place called the Rypen CC. It's what we call a regional internet registry, giving out IP addresses and looking at network designs and seeing how the network was building. And then I worked a little bit with IANA and John Postel, because that's where we got our IP addresses from, of course, IP version four back in those days. And we got involved in the formation of ICANN basically because John asked us to in the white papers, in the green papers. And eventually, as ICANN became formed, I got more and more involved. I didn't go to the early meetings. I happily avoided them. And then we needed to sign the memorandum of understanding between the address organizations and ICANN.  So I was put on an airplane and packed off to Denver, I believe it was, and it was an Aaron meeting. And myself, Paul Wilson and Kim Hubbard, who at the time was the director of Aaron, sat at a table with Mike Roberts, who was then the CEO of ICANN. And we also signed memorandums of understanding. And then a little while after that, I was at my office in Amsterdam, a gentleman who you may well remember called Andrew McLaughlin came by. And he said, well, we've formed this thing. We don't really have anybody actually understand the network. How would you like to come and live in California? And I looked out my window and it was raining. And I said, what's the weather like? And he said, it's always sunny in Southern California. So I moved. The RIPE NCC seconded me. Back in those days, ICANN didn't have anything called money. In the early days, we were formed on loans. And we're still paying back those loans. So the RIPE NCC very generously paid for my time and my flights and sent me off to ICANN. And before I know it, I was working there. And that was about 15 and 1 half, 16 years ago. So around 2000. Around 2000. So ICANN had been formed in late 98 and had been limping along without you before that. How did they manage to do that? On the shoestring budget, very dedicated staff. It was a very small organization. It was amazing how dedicated the early staff were. There was a gentleman called Louis Tuton, who was a lawyer. And if you get a chance to interview Louis, you should. He was an interesting character because he was basically working pro bono at ICANN. And everybody would mock him because, well, he's the lawyer. But he was also the guy that was configuring the routers, doing the websites. I mean, Louis Tuton pretty much did all the engineering work for the early ICANN. I mean, when I first turned up the server room, if I could call it that, was also the kitchen. And we had a rack that stood in the kitchen. It was basically a two-post rack. And there was a couple of servers in there. And there was a piece of fiber running through a back wall into the university server room. And there was a refrigerator in the same room. And if you open the refrigerator too hard, you've disconnected the network. It was very much startup mode. Small offices and the same building as where John had been at ISI. And everybody did everything. It was really that startup environment where you just have to do what you have to do. And I want to get into some deeper issues. But I'm curious, by the time you came in 2000, was it still that slim on operation? Oh, absolutely. It was we sort of got past the loan situation, but not really. I had to take a pay cut to come work for ICANN. I think everybody did. Our meetings, one of the first things I did when I joined ICANN was there was going to be a meeting in Marina del Rey. And I used to run the right meetings or parts of the right meetings. So Louis gave me a piece of paper and said, we have a contract with this hotel. Go organize a meeting. And the meetings back in those days were a couple of hundred people. If you see to that, I don't even know the numbers. But I'm pretty sure even at this small meeting, we're close to 2,000 people. And back then, everything was just a lot smaller scale. And there's many people still here today who were involved there, but also many have moved on. So yes, it was very much everything on the budget, small offices, very long hours, and a lot of fun. This session, I think, is much shorter than I'd like it to be. So my view is this is the beginning of a sequence. And so let me ask and try to provoke a little bit or bring forth. Pick out one or two or three really interesting or meaningful events or sequences of events or threads that run through that stick out in your mind as the essence of what really happened below the surface level of holding a meeting here or going off traveling there. So I think part of what I can is or was was this experiment in, I don't want to use the word democracy, but maybe management or government models. It was something different. And I think in those first years, we were really struggling with trying to figure out what it was. So one of the interesting things we did, which had started before I joined, but was happening as I got there, was we voted for board members based on where they were from. And one of the ways of doing this was to actually have a voting system. So I think you could say that I can had the first global online voting mechanism in the world where everybody theoretically could vote. And I mean everybody. And it broke. It didn't work very well. It was a fantastic idea in democracy.  But it was sort of this experiment in trying to be inclusive and to include the end user, the user of the internet. And it kind of worked, and it kind of didn't. But it was a very interesting way of doing things. It was trying new things. It was all about trying to find this balance of getting representation from all over the internet. So when you say it broke, two different things come to mind, and maybe it broke in two different ways. One is the mechanics of the voting, and then the other is whether it did achieve appropriate representation, and was fair, and so forth. So yes, it broke in both ways. When I first joined, there was a lady that was running the program, I believe Jody was her name. And in her office were stacks and stacks of envelopes. Well, what are those stacks of envelopes? Oh, those are the returns. I'm like, what do you mean the returns? For some reason, everything is getting returned. And I'm like, oh, let me have a look at them. Oh, interesting. These are all from China. Why are the addresses written in ASCII? Chinese postmen don't read ASCII. So they hadn't thought about the idea. Now, today we talk about IDNs and localized characters. They hadn't quite considered the concept of having other character sets so that postmen could read the letters. So we got a lot of returns. Also, when everybody had to sign up, I think it was one of these things where we thought, well, there's probably a few hundred people coming to the meeting, so maybe there's a couple of thousand people who will be interested in this. And thousands and thousands of people signed up. And that caused issues with the servers. But that was also part of the system failure. Is that these board seats were starting to be seen as political interest. And people were campaigning to get their citizens to go and vote. So you would see large swathes of signups from particular areas of the world. And you could see that from an organization of maybe 200 or 300 participants in the meetings, we were suddenly getting tens and tens of thousands of registrations. So it was clear that there was interest in those board positions that I think maybe the people designing the system hadn't considered. I think it was a bit of an eye-opener. There's a lot of experience in political systems way before the internet, way before any automation. I have a feeling we probably waded into an area somewhat naively in a way. That's worth some significant recounting and getting the accurate picture of what did happen and the different points of view and so forth. So let me just bookmark that as something that we want to come back to at length. I know that one of the things that you've been heavily involved in, and particularly in the early days, was the IANA operation itself. And my first, earliest introduction, I found myself, as you may remember, invited by Stuart Lynn, the next CEO after Mike Roberts, to look into what was some sort of difficulty involving some of the CCTLDs. And it was you and Louie on the one hand, and Elizabeth Portenove, and Sabina Dolderoll, and I think Oscar Robles. You want to talk a little bit about that episode? Well, it depends which one you're talking about because there were many. So, I mean, especially in the early days, the relationship at times could get pretty strange. One of the issues we had was about access to data. And I don't know if this is the one you're talking about. The question of whether or not the zone files should be transferred to somewhere where they could be, well, I'm actually sure if we even knew what we really wanted to do with them, to be honest. But it was, can we get access to the zone files from the country codes? And a lot of the country codes just said no. And I suspect, in retrospect, rightfully so. So, those early periods, we were sort of, I think, trying to figure out what the relationship was between the country codes, which are really something that are, as they say, within a country and for within the national regulations, et cetera, and this global body. And with the generics, it was very clear. Well, firstly, there really wasn't generics. There was like one and then a few registries. But with the CCTLDs, the country codes, it was really about finding a way and figuring out what the relationship was. And it wasn't always friendly. I think it was mostly always professional, but it wasn't always friendly. And yet, with all of these people, I've always had very good, friendly relationships on the personal level. But sometimes, there was a little bit of conflict there. And that made life interesting. So, yes, I'm keenly aware that you have, personally, a very high reputation, very well regarded in ways that are, we should try to document. And I know that Postel was well regarded. And so, it's interesting to try to tease out what happened in that transition that interfered in the otherwise smooth operation that had preceded. Well, I'm an engineer, so I like to blame the lawyers. I see. I'm not sure if that's the case. I think one of the things that happened, or one of the changes is, John was very light handed. So, you know, I think I met him twice, twice, in person, to have discussions that would be of the nature we were having with the CCTLDs. And that was an RIR that we would meet with him because we had a problem about something. Yeah. Extremely rare, because he was very light handed and he believed in letting people do what they do. And I think ICANN was this different model or this different mindset. And I think a lot of the people that were involved weren't from the engineering background, the guys who had worked in building up networks. So it was a different style. And that caused consternation. You know, and a lot of the CCTLD folks who probably only met John once never had to deal with him again upon technical issues. So people don't like change. So in general, change brings fear. And I think there were misconceptions, or maybe there weren't, I don't know, I mean, but I think there were misconceptions that ICANN was trying to control something. And I'm not sure that was there. But, you know, if you've been left alone all this time and then suddenly these people turn up. I mean, if you talk it to it from the perspective of the DNS root servers, for example, which is another community which I participate, we hadn't even really met each other before this time. And then this ICANN thing comes along like, well, who are these people? And one of the things that was often missed, and I had to remind people on a regular basis in the early days is, all of these people that you're talking to, they've been doing this for 10, 20 years, they predate ICANN. That was, I think, something that was lost at times with people. It's an interesting thought that a formative period of ICANN may not have been with the greatest of poise and cell warfare. Well, one of the things that of course happened is we lost John. Of course. And, you know, I think things may, because we don't know. Of course, you can't run the experiment again. You can't run the experiment again, but I think things may have been very different if John had been there, because the trust would have been there. One would have expected so. Yeah. So the impact is probably not only the most visible things, but also a lot of subtle things. Yes, absolutely. We need to take a break at this point, but identified at least a couple of things that we wanna dive into more, and I'm sure more will come up. So let me thank you very much. And let me thank you particularly for years of service. You're one of the people that is most appreciated by the people who make things work, and probably less well known by the people who like to talk about how things work. I'm certainly less appreciated by them. Thank you, Steve.