Chef Bill Scepansky slices turkey for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year.

 

Chef Bill Scepansky slices turkey for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Chef Bill Scepansky slices turkey for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)
Saucon Valley cafeteria staff prepare a Thanksgiving meal alongside professional chef Bill Scepansky for staff and students Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Saucon Valley cafeteria staff prepare a Thanksgiving meal alongside professional chef Bill Scepansky for staff and students Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)

Sally Dartouzos ladles gravy over a tray of turkey to place in the oven as she works alongside chef Bill Scepansky on a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Sally Dartouzos ladles gravy over a tray of turkey to place in the oven as she works alongside chef Bill Scepansky on a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)
Lisa Schive prepares gravy for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Lisa Schive prepares gravy for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)
Saucon Valley cafeteria staff prepare a Thanksgiving meal alongside professional chef Bill Scepansky for staff and students Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Saucon Valley cafeteria staff prepare a Thanksgiving meal alongside professional chef Bill Scepansky for staff and students Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania. (Amy Shortell/The Morning Call)

A fresh salad bar and fresh fruit bar are available for lunch Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. It is seeking a $15,000 state grant to connect with local farms and aims to build a community garden and greenhouse for the 2027-28 school year. (Amy Shortell/The Morning Call)A fresh salad bar and fresh fruit bar are available for lunch Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. It is seeking a $15,000 state grant to connect with local farms and aims to build a community garden and greenhouse for the 2027-28 school year. (Amy Shortell/The Morning Call)
A fresh salad bar and fresh fruit bar are available for lunch Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. It is seeking a $15,000 state grant to connect with local farms and aims to build a community garden and greenhouse for the 2027-28 school year. (Amy Shortell/The Morning Call)A fresh salad bar and fresh fruit bar are available for lunch Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. It is seeking a $15,000 state grant to connect with local farms and aims to build a community garden and greenhouse for the 2027-28 school year. (Amy Shortell/The Morning Call)
A fresh salad bar and fresh fruit bar are available for lunch Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. It is seeking a $15,000 state grant to connect with local farms and aims to build a community garden and greenhouse for the 2027-28 school year. (Amy Shortell/The Morning Call)A fresh salad bar and fresh fruit bar are available for lunch Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. It is seeking a $15,000 state grant to connect with local farms and aims to build a community garden and greenhouse for the 2027-28 school year. (Amy Shortell/The Morning Call)

A fresh salad bar and fresh fruit bar are available for lunch Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. It is seeking a $15,000 state grant to connect with local farms and aims to build a community garden and greenhouse for the 2027-28 school year. (Amy Shortell/The Morning Call)A fresh salad bar and fresh fruit bar are available for lunch Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. It is seeking a $15,000 state grant to connect with local farms and aims to build a community garden and greenhouse for the 2027-28 school year. (Amy Shortell/The Morning Call)
Sally Dartouzos wraps tray of turkey to place in the oven as she works alongside chef Bill Scepansky on a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Sally Dartouzos wraps tray of turkey to place in the oven as she works alongside chef Bill Scepansky on a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)
A fresh salad bar and fresh fruit bar are available for lunch Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. It is seeking a $15,000 state grant to connect with local farms and aims to build a community garden and greenhouse for the 2027-28 school year. (Amy Shortell/The Morning Call)A fresh salad bar and fresh fruit bar are available for lunch Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. It is seeking a $15,000 state grant to connect with local farms and aims to build a community garden and greenhouse for the 2027-28 school year. (Amy Shortell/The Morning Call)

Saucon Valley cafeteria staff prepare a Thanksgiving meal alongside professional chef Bill Scepansky for staff and students Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Saucon Valley cafeteria staff prepare a Thanksgiving meal alongside professional chef Bill Scepansky for staff and students Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)
Saucon Valley cafeteria staff prepare a Thanksgiving meal alongside professional chef Bill Scepansky for staff and students Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Saucon Valley cafeteria staff prepare a Thanksgiving meal alongside professional chef Bill Scepansky for staff and students Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)
Saucon Valley cafeteria staff prepare a Thanksgiving meal alongside professional chef Bill Scepansky for staff and students Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Saucon Valley cafeteria staff prepare a Thanksgiving meal alongside professional chef Bill Scepansky for staff and students Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)

Sally Dartouzos places a tray of turkey in the oven as she works alongside chef Bill Scepansky on a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Sally Dartouzos places a tray of turkey in the oven as she works alongside chef Bill Scepansky on a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)
Lisa DiRusso opens turkey roasts for chef Bill Scepansky for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Lisa DiRusso opens turkey roasts for chef Bill Scepansky for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)
Sally Dartouzos ladles gravy over a tray of turkey to place in the oven as she works alongside chef Bill Scepansky on a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Sally Dartouzos ladles gravy over a tray of turkey to place in the oven as she works alongside chef Bill Scepansky on a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)

Chef Bill Scepansky slices turkey for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Chef Bill Scepansky slices turkey for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)
Lisa DiRusso opens turkey roasts for chef Bill Scepansky for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Lisa DiRusso opens turkey roasts for chef Bill Scepansky for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)
Lisa DiRusso hands turkey roasts to chef Bill Scepansky for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Lisa DiRusso hands turkey roasts to chef Bill Scepansky for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)

Lisa DiRusso hands turkey roasts to chef Bill Scepansky for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Lisa DiRusso hands turkey roasts to chef Bill Scepansky for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)
Sally Dartouzos ladles gravy over a tray of turkey to place in the oven as she works alongside chef Bill Scepansky on a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Sally Dartouzos ladles gravy over a tray of turkey to place in the oven as she works alongside chef Bill Scepansky on a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)
Lisa DiRusso hands turkey roasts to chef Bill Scepansky for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Lisa DiRusso hands turkey roasts to chef Bill Scepansky for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)

Lisa DiRusso opens turkey roasts for chef Bill Scepansky for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Lisa DiRusso opens turkey roasts for chef Bill Scepansky for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)
Chef Bill Scepansky slices turkey for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Chef Bill Scepansky slices turkey for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)
Sally Dartouzos ladles gravy over a tray of turkey to place in the oven as she works alongside chef Bill Scepansky on a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Sally Dartouzos ladles gravy over a tray of turkey to place in the oven as she works alongside chef Bill Scepansky on a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)

Chef Bill Scepansky slices turkey for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Chef Bill Scepansky slices turkey for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)
Saucon Valley cafeteria staff Lisa DiRusso,left, and Sally Dartouzos prepare a Thanksgiving meal alongside professional chef Bill Scepansky for staff and students Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky's business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Saucon Valley cafeteria staff Lisa DiRusso,left, and Sally Dartouzos prepare a Thanksgiving meal alongside professional chef Bill Scepansky for staff and students Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. Scepansky’s business, Smart Partners, procures fresh produce for schools across Pennsylvania, and the chef trains cafeteria workers on how to apply scratch cooking techniques to their large-scale equipment. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)
Lisa Schive prepares gravy for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Lisa Schive prepares gravy for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)

Lisa Schive prepares gravy for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)Lisa Schive prepares gravy for a Thanksgiving meal for Saucon Valley School District students and staff Thursday, Nov. 13, 2025, at Saucon Valley Middle School in Lower Saucon Township. The district has transitioned 50% of its meals to scratch cooking, and plans to raise that to 70%-80% by next school year. (Amy Shortell/The Morning Call)

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