This program is targeted at Florida’s adult education directors, administrators and educators. Adult and Community Educators of Florida (ACE of Florida), the Florida Department of Education Division of Workforce Education and The Regional Training Councils will coordinate the live broadcast to cover statewide issues such as legislative updates, federal review, leadership activities and reporting and data issues.

Kindergarteners develop number sense by exploring number concepts and number relationships. The number sequence is emphasized and the distinction is made between cardinal and ordinal meanings for number. NCTM standards: number sense and numeration, patterns and relationships, communication, connections.

Organizing a community behind a common cause does not happen easily. It takes work to mobilize and engage people and there are no one-size-fits all techniques. It's more than getting people to show up at a meeting, you need to inspire them to take the next step. During this hour-long CADCA-TV program, learn what has worked for some coalitions and what leaders of CADCA's Coalition Institute recommend.

Take a new approach to the sandwich! Linda Wolf, President of the Roly Poly restaurant chain, shows how the pros incorporate fresh vegetables, whole grains, and lean meats into wraps. Then travel with us to Burke County Public Schools in Waynesboro, Georgia, to see how Foodservice Director Donna Martin and her staff satisfy their young clientele with wholesome, savory wraps. The Casteel family shows that making wraps and sandwiches at home is fun and easy with these family favorites.

As the weather turns cool, Sumptuous Soups is the perfect show to inspire you to add this perennial favorite to your menu. We will take you to Moxie in Cleveland, Ohio where Chef Jonathan Bennett specializes in preparing flavorful, appealing soups suitable any time of the year. We then take a short journey to USDA HealthierUS Gold School, Gross Schechter Day School, to see how Rabbi Jim Rogozen and his staff have incorporated vegetable-based soups on the school lunch menu.

Chef Dayid Uygur of the Tasting Room at Lola's in Dallas demonstrates how to take advantage of seasonal produce in the preparation of interesting side dishes. TJ Lee Elementary School in Irving, Texas earns high marks for their school-made charro beans. See how Foodservice Director Michael Rosenberger has taken a pioneering approach to increasing whole grains, vegetables, and fruits served to school children. Getting children involved in food preparation helps them become more adventuresome in eating vegetables. Come with us as we visit a kids' cooking class and learn how you can conduct a class of your own.

The bounty of the season's produce is highlighted as this episode looks at appealing ways to prepare side salads and salads for a main course. At The Sidecar Restaurant in Ventura, California, Chef Tim Kilcoyne hits the mark preparing healthful salads using seasonal produce. A visit to the Ventura Unified School District gives us a chance to talk with Sandy Curwood, Director of Child Nutrition Services, about a school that showcases its farm-to-school program with the salad bar. We also take a look at how students are learning to grow their own vegetables which encourages them to try new vegetables.