In her 14 years as the child nutrition director for the USD 383 Manhattan-Ogden school district, Stephanie Smith has made strides toward healthier and more sustainable school meals.
Smith wants schools to provide better quality food with better quality ingredients for their students, although the process of getting there has had its ups and downs.
“It’s had a lot of changes since I’ve been here,” Smith said. “I know when I first started, we used some of the central kitchen to produce scratch-made items. And then as labor became an issue when the pandemic hit, we went completely in the
