The School Nutrition Association (SNA), with the support of United Sorghum Checkoff, will hold a webinar on Thursday, 20 June 2024 (3-4:30 pm EDT) entitled "Unlocking the Power of Sorghum: A Sustainable Supergrain for School Meals." (There is a fee for participation by non-SNA members - at end of this email) For a description (summarized below) and to register, see: https://training.schoolnutrition.org/courses/69242/webinars/45983 Key points: * Sorghum is portrayed as being "set to revolutionize the school foodservice world" * The webinar will cover the "nutritional, sustainable, and culinary benefits of sorghum" as well as its history, growth in the US, and how it can "enhance school meals" Presenters: * Chase Obenchain, Corporate Chef Consultant, Sorghum Checkoff * Lillian Barnett, Child Nutrition Director, Florence Independent School District (Texas) * Lanier Dabruzzi, MS, RD, LD, Director of Nutrition & Food Innovation, Sorghum Checkoff Learning objectives of the webinar (quoted from the info/registration page): 1. Review sorghum's nutrition and health attributes as it applies to K12 school aged children. 2. Explore forms, cooking methods and applications of whole grain sorghum can be used for school foodservice use. 3. Review best practices and examples of introduction of sorghum to staff and students. CEU credit is offered for those in continuing education. This "Training Zone" webinar is free for SNA members, For non-members, full access to one webinar is $20 (per https://schoolnutrition.org/conferences-events/event-calendar/webinar-faqs/ ). Annual membership dues, should you be interested, range from $20-143, depending on professional status (per https://schoolnutrition.org/sna-news/sna-important-update-national-member-du... ). NAMA is not connected with SNA, and recieves no consideraton for any subscriptions purchased (boilerplate disclaimer). Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance