Local Ladies Who Lunch: How Two Ohio Food Entrepreneurs Are Changing School Nutrition

At Pisanick Partners’ Nutritious Smart Snacks podcast, we’re all about connecting passion with purpose - and this episode is a shining example. Host Maureen Pisanick sat down with two inspiring women - Terry Thomsen from The Pizza Bagel Lady Company and Megan McDonald from DoughGo’s - to talk about how their locally made products are transforming school menus and inspiring healthier eating habits for students.

From Retail to Purpose-Driven School Nutrition

Terry’s journey started in retail, chasing food trends without feeling a deeper connection. Everything changed when COVID-19 hit, and she was asked to reformulate her pizza bagels into a healthier, school-approved version. Drawing inspiration from her mother, a former lunch lady, Terry embraced her new mission: serving kids food that is both delicious and nourishing.

Megan’s path was equally personal. Motivated by what her own son was eating at school, she set out to create healthier breakfast options using locally grown, organic grains. Her breakfast bars, cookies, and dough products connect local farmers directly with students - helping kids develop better eating habits while supporting the community.

Why Local Matters

Both women share three big values:

• Women-Owned - Empowering female entrepreneurship in the food industry.

• Farm-to-School - Directly connecting local agriculture with school kitchens.

• Ohio Proud - Sourcing and producing right here in Northeast Ohio.

This “locally made, locally served” philosophy not only supports regional farmers but also assures school nutrition directors of menu transparency and ingredient quality.

Clean Labels, Big Flavor

In a time when “clean label” foods are trending, both Terry and Megan are ahead of the curve. Their products avoid artificial dyes and unnecessary additives, instead using natural colors from ingredients like beets, pumpkins, and spinach. Kids still get fun, colorful foods - just without the chemical extras.

Their creativity doesn’t stop at the ingredient list. From cinnamon breakfast dough that can be made into rolls or fruit pizzas, to pretzel bites paired with yogurt for protein -rich breakfasts, they work with schools to design menu items that are lower in sugar but still student favorites.

Measuring Success - One Smile at a Time

For both entrepreneurs, success is seeing students enjoy their food. Whether it’s replacing prepackaged pastries with fresh, local breakfast bars or introducing pizza bagels kids say “taste like home,” the goal is the same - create meals kids will actually eat and love.

Terry and Megan often join schools for sampling days, connecting students with the people behind their food. Those interactions, they say, make all the difference in building trust and excitement around healthier options.

Looking Ahead

With trends pointing toward more plant-based and dairy-free choices, both businesses are already exploring new recipes and product lines to meet evolving needs. Their partnership with Pisanick Partners ensures schools have access to not only high-quality, local products but also the creativity and menu development expertise to keep offerings fresh and fun.

Final Takeaway: Terry and Megan are proof that when you blend passion, purpose, and local pride, you can make a real difference in school nutrition - one pizza bagel, breakfast bar, and cinnamon roll at a time.