In the school nutrition world, Katrina Brewer shines as a key figure at the Paragould School District in northeast Arkansas, located about 20 miles from Jonesboro. Her journey started unexpectedly and modestly.

Brewer recalls that working in the school district was not part of her plan. She began when her son was three, initially taking a job as a cafeteria worker to match his schedule. What started as a temporary position turned into a dedicated career spanning over two decades. With a hint of surprise and pride, she notes that she has now been in the Paragould School District for 20 years.

Brewer’s role has grown significantly beyond what she expected. As the assistant food service director, she oversees six kitchens and 40 workers, answering any questions they have. Her responsibilities also include maintenance work orders, menu planning, bill payments, and procuring supplies, making her essential to the daily operations of the school district.

“I’m a hodgepodge,” Brewer said. “I do a little bit of everything.”

Despite her many responsibilities, Brewer approaches her day with flexibility. She admits that while some days are manageable, others can be busier. Her routine is dynamic, based on immediate needs rather than a strict schedule. She has a grocery order deadline of Wednesday and aims to complete it between Monday and Tuesday. If not, everything else stops on Wednesday until the orders are submitted.

Brewer’s office reflects her organized yet flexible approach. “I have little stacks, and everything has a place. Most people know not to touch anything,” she laughed.

Her skill at juggling tasks is admired, though she admits it can be overwhelming. “Some say I handle it well. Other days I feel like a chicken with my head cut off,” Brewer confessed. Still, she moves from one task to another with determination to meet the district’s needs.

Paragould currently serves lunch to 2,500 students daily, with plans to increase this number in the coming years. Brewer highlighted the recent launch of farm-to-school initiatives, collaborating with organizations such as Communities Unlimited (CU), Eat Real, and Healthy Flavors to enhance Paragould’s scratch cooking program.

“I want the food for the kids to be the best we can provide,” Brewer said.

Knowing that school meals might be the best nutrition some kids get all day, she is committed to improving meal quality and variety. Brewer’s work with Eat Real supports this goal. Eat Real, based in Oakland, California, is a nonprofit dedicated to transforming the food system by promoting healthy and sustainable eating habits in school districts.

Brewer’s innovative spirit shines through her work with the Farm to School initiative. “Last year, we processed and battered fresh okra ourselves,” she said. This year, the district will include fresh produce like purple hull peas and possibly fresh corn from local farms.

Balancing nutrition and taste is a constant challenge. “We’re always trying to cut sodium while keeping the food tasty,” she says. Brewer encourages her team to use creative seasoning instead of relying on salt, aiming to make healthy food appealing to students.

Brewer’s main goal is to get kids interested in eating nutritious meals. “We’re just trying to get the kids interested in eating. We still do a lot of scratch cooking,” she added. In a world of convenience foods, Brewer’s efforts teach children the value of good food.

Katrina Brewer’s story is one of dedication, adaptability, and a relentless pursuit of excellence in school nutrition.

“Katrina is extremely impressive,” said Brenda Williams, the Healthy Foods Coordinator at CU.