on Monday, 12 July 2021. Posted in Blog & News

On July 1st Gov. Jay Inslee amended Proclamation 20-25 Washington Ready (formerly known as  “ Healthy Washington – Roadmap to Recovery ”) to update the statewide guidance and requirements for moving forward. The order reflects the general rules for moving forward after June 30, 2021, including the ongoing face covering requirement. The order remains in effect until amended or rescinded or until the state of emergency is ended. Read the full proclamation here .

As part of moving forward, the governor also rescinded Proclamation 20-57 , which prohibited agricultural employers from operating unless they comply with certain worker guidelines. The rescission is effective immediately and is meant to align agricultural workplaces with the other industries covered under Proclamation 20-25, et seq. Termination of this emergency order does not impact any agency rule concerning temporary worker housing, or any other COVID-19 health and safety requirement directed by the governor, the Department of Labor & Industries, or the Department of Health.

Read the full proclamation here .

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Encouraging school foodservice operators to use more poatoes

Encouraging school foodservice operators to use more poatoes

As America’s Favorite Vegetable, potatoes can help provide students with the nutrients and energy they need to do their best during the school day. That’s why it’s important to remind school foodservice operators that potatoes are not only delicious, but also cost-effective and a nutritious addition to the school menu. In partnership with the School Nutrition Association (SNA), two webinars featured potatoes.  The first webinar, “Maximize Your Menus and Minimize Labor Constraints with Potatoes”, showcased potatoes through on-trend, student-friendly menu innovations and solutions to ease labor strains. The second webinar, “Fun Summer Feeding with Potatoes”, showcased how putting potatoes at the center of the plate can enhance summer feeding programs in fresh and fun ways. Both webinars included a live cooking demonstration with Potatoes USA Culinary Director Chef RJ Harvey, RD and Award-Winning Author Dayle Hayes, MS, RD. The demonstrations were pre-recorded in the Potatoes USA Spud Lab and were a big hit with the participants. Webinars Key Takeaways: Nutritional benefits of potatoes at an affordable price How potatoes can limit food waste Ways potatoes can take over as the center of the plate How serving potatoes to children over the summer can be fun Upon webinar completion, attendees were able to earn continuing education credits. All recipes and resources utilized in the webinar are available on the SNA website for future download. Following are some quotes from the operators who were very engaged in the webinar chat. “My favorite Webinar I’ve seen so far this year. VERY helpful and insightful. Well Done!”  “Love Dayle and RJ as a team. Can they please start a cooking youtube series? ‘Dayle and RJ: Potatoes for All!’” “Great webinar, gained new ideas for using potatoes. Thank you!” SNA is recognized as the authority on school nutrition and utilizes weekly webinars to educate their 50,000+ members. For more information on K-12 School Foodservice marketing activities, email

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