Did you know that seafood is the new Harvest of the Month for May? To kick off the month, SNA of Massachusetts’ Chapter 4 hosted a meeting for school nutrition directors, Directors Round Table: New Menu Ideas on Thursday, April 27th at Framingham High School.
The meeting included a presentation by Jamey Lionette, Director of Sustainable Seafood Program at Red’s Best in which he shared how Red’s Best is changing the system of acquiring seafood by offering a “Catch of the Day” package at a set price, all year long. He explained that a rigid demand for certain species of fish exists, but what is abundant and caught everyday is not always what’s in demand. In an effort to cut back on overfishing certain species, The “Catch of the Day” package provides foodservice operations with underutilized and abundant fish species, diverting the pressure away from heavily fished species such as cod. Since the species that are included in the Catch of the Day are all flakey, white fish, they all produce a similar result when used in recipes and can be interchanged without changing the flavor profile or texture of the dish.
School districts in Massachusetts are on-board with supporting local fishermen to get fresh, local, wild-caught, affordable seafood from Red’s Best. At the meeting Jenny Devivo, Chef and School Nutrition Director from Up Island Regional School District on Martha’s Vineyard, demonstrated preparation of two school nutrition recipes: Catch of the Day Fish Chowder and Catch of the Day Crispy Oven Baked Fish Bites. Chef Devivo explained that her students absolutely love the Catch of the Day recipes offered every Friday, even more than pizza day!
If you’re interested in bringing seafood to your school nutrition program, visit the Farm and Sea to School resource category in the JSI Resource Center to learn more.
Did you know that Celiac Disease affects 1% of the population and is the world’s most prevalent genetic autoimmune condition? As May marks the beginning of Celiac Awareness Month, consider scheduling the Gluten-Free at School Workshop to Go for your staff.
This interactive workshop uncovers the basics of gluten, identifies ingredients with gluten and helps attendees learn how find these items on food labels. Using practice scenarios and group dialogue, attendees discuss how to create a safe and nutritious gluten-free school environment for students with diet limitations.
The Gluten-Free at School Workshop to Go covers what to look for on a food nutrition label to avoid gluten for students.
Throughout the two-hour workshop, school staff will participate in hands-on activities like “Gluten or No Gluten” to reinforce their label-reading knowledge. The instructor will walk through specific activities that will prepare school staff for common scenarios they may face as they work to accommodate students with Celiac Disease and gluten sensitivity. Additionally, the group will discuss possible gluten-free substitutions for school menus and ensure these ideas adhere to USDA guidelines.
The workshop will also share the latest food labeling laws to identify gluten. You can learn more about how gluten-free products are labeled by The U.S. Food and Drug Administration to help inform how you label and package products at your school.
Gluten-Free at School resources on the JSI Resource Center
The JSI Resource Center is also full of great “Gluten-Free at School” resources which include links to resources actually shared in the Gluten-Free at School Workshop to Go and other external links that will help staff learn about Celiac Disease, new research and find more information about gluten-free diets.
Please visit the JSI website for more information or to schedule this Workshop to Go today!
Are you serving homemade parfaits, smoothies or dips as snacks at your school? JSI has the resource for you. The new Student-Approved Snack Recipes for Schools includes thirteen recipes created by JSI to provide schools with creative snack ideas that have been tested by K-12 students to ensure acceptability.
The Student-Approved Snack Recipes for Schools have been evaluated using the JSI Recipe Tool, an easy-to-use online tool designed by Registered Dietitians at The John C. Stalker Institute of Food and Nutrition. It is intended for school nutrition programs in Massachusetts to: 1) Analyze recipes for compliance with both state and federal nutritional standards for snacks, whichever is stricter, 2.) Save and share recipes, and 3.) Print recipes, including a nutrition facts panel, ingredients list, and allergens. To learn more and get started using the JSI Recipe Tool, go to www.johnstalkerinstitute.org/rt.
Check out these snack recipes!
Greek Berry Parfait, Peach Blueberry Parfait, The Grape Escape Parfait
Curious Monkey Smoothie, Grandma’s Apple Pie Smoothie, Greek Strawberry Banana Smoothie, Green Monstah Smoothie, Strawberry Banana Smoothie
Arctic Bean Dip w/ Veggie Sticks, Buffalo Dip w/ Veggie Sticks, Hummus with Carrots and Grapes, Sunbutter Dippers, Yogurt Dip w/ Fresh Fruit
This smoothie is packed with super foods that are sure to satisfy! It is perfect for Red Sox Opening Day menu. With a simple name change, it can also be a great marketing product for holidays and events like ‘Shamrock Smoothie’ for St. Patrick’s Day.
The Greek yogurt in this parfait has almost twice as much protein as regular yogurt, with less sugar. The granola and berries add fiber and flavor. This makes the perfect mix for satisfied students!
For even more recipe resources, check out the Recipe and Menu category of the JSI Resource Center!