Medfield Public Schools Go Back to Basics

Introducing vegetables and fruits to students at an early age will help them to make healthier food choices for a lifetime. Using culinary techniques to make fruits and vegetables more appealing can be an effective way to increase student consumption. With the JSI Workshop to Go: Back to Basics Fresh Vegetables and Fruits training, school nutrition staff learn more about how to use produce from local farms and give canned, frozen, and fresh vegetables a flavor boost. Staff will create new, appealing ways of presenting vegetables and fruits to students, sharpen cutting and peeling skills, and discover the best practices to purchase, prepare, store and freeze produce in this hands-on cooking class.

On February 2, 2017, Medfield Public Schools invited JSI to present the Workshop to Go: Back to Basics Fresh Vegetables and Fruits. Chef Brendan Gallagher began the workshop by asking the staff to taste and compare vegetables prepped in a traditional way to those prepared using an alternative method, such as sautéing, roasting and blanching. It was no surprise that the new culinary techniques were preferred.

Scratch and speed scratch recipes that incorporate USDA foods as well as local fresh produce result in lower food costs for the school nutrition program. During this workshop, the school nutrition staff put their knowledge to work with a hands-on cooking activity where each small group worked as a team to prepare a recipe from scratch.

Interested in more information? Check out the resources used in the Back to Basics: Fresh Vegetables and Fruits Workshops to Go in the JSI Resource Center. Please visit the JSI website for more information. Take a step towards improving your school’s nutrition, and request a Workshop to Go today!

Needham Hosts Food Allergies Workshop

Approximately six million children in the U.S have one or more food allergies, and among this population, 16-18% have experienced a reaction in school (National Education Association’s Food Allergy Book). JSI provides the Workshops to Go: Food Allergies to support the food allergy training needs of Massachusetts school staff. This workshop is based upon the newly updated Managing Life-Threatening Food Allergies in Schools that provides staff with strategies to prevent allergic reactions and respond appropriately if an issue was to arise.

On January 31, 2017 JSI hosted the Workshop to Go: Food Allergies for Needham Public Schools. This workshop provided school staff members with training on the difference between a food allergy and food intolerance, the top 8 food allergens, in addition to provided tips on how to search food labels for potential allergens. During the workshop, participants also discussed strategies to manage food allergies in their schools. Some of the workshop activities included:

  • Tips For Avoiding Hidden Food Allergens
  • Identifying Food Allergens
  • Practice Scenarios

Needham Public School Staff Members at Food Allergies Workshop to Go

Find more resources used in the Workshops to Go: Food Allergies in the JSI Resource Center. The Food Allergy Book can be downloaded from the National Education Assciation (NEA) website. Unable to attend a workshop? No problem! JSI offers an online 2-hour training on Food Allergies that you can schedule on your own time! Please visit the JSI website for more information or to schedule a Workshop to Go today!

Hingham Public Schools Find Fun at Work with FISH!®

Think about your current job. Is it fun? Do you think there is a way to make it fun? Our Workshop to Go: Find the Fun at Work with FISH!® uses four concepts to help schools create a workplace culture of creativity, innovation, and fun.

Hingham school nutrition staff and the JSI instructor engaged in a FISH® workshop activity

On January 24, 2017, the school nutrition staff of Hingham Public Schools brought the Workshop to Go: Find the Fun at Work with FISH!® to liven up their workplace!

FISH!® uses four concepts including:

  1. Be There: Be physically and mentally present when assisting, managing, or helping another person. It is important to actively listen to understand, and act based on awareness.
  2. Play: Be curious, feel free to innovate, and free to be yourself, all while creating an environment where kids want to be and people want to work.
  3. Make Their Day: Bring recognition and value to all your employees.
  4. Choose Your Attitude: Attitude is everything. When a conscious choice is made to improve one’s attitude, it can have a positive impact on the workplace.

After viewing the FISH!® video, a few activities were offered to engage the nutrition staff of Hingham Public Schools:

  • Show importance of being there, tell a story to your partner that is not there
  • “Playstorm” crazy ideas that could make your workplace better
  • Identify the “Stinky Fish” in your workplace
  • “Let’s make a Day” by giving group members an imaginary token of appreciation

Find out information about all of the JSI Workshops to Go on the JSI website in the professional development section! If you would like a JSI instructor to come to your school to enhance your staff’s knowledge and skills, request a Workshop to Go today!

 

Northborough and Southborough Public Schools Explore the Essentials of Food Safety

How does your school nutrition program create a culture of food safety? One important step is to assure all school nutrition staff are trained and have a working knowledge of basic food safety principles. Scheduling professional development in food safety for your school nutrition staff and managers is just a click away with an Essentials of Food Safety Workshop to Go presented by JSI. Your school nutrition staff will explore food safety basics, and discuss how to create a culture of food safety in your school. Discover effective strategies to avoid cross contamination, practice proper hand washing, and check and record food temperatures to avoid the danger zone. Utilize these basics to ensure your students are safe when enjoying all of the delicious food that you make!

On January 17, 2017, Northborough and Southborough Public Schools enhanced their food safety techniques with the JSI Workshops to Go: Essentials of Food Safety. In addition to the activities you see below in the photos, several others were incorporated to ensure the nutrition staff could reiterate main points of the presentation including:

  • “What type of hazard am I”?
  • Spot the TCS foods
  • Barriers to food safety

School nutrition staff at the Lincoln Street Elementary School in Northborough discuss a variety of scenarios in the “What Went Wrong?” activity.

Glo Germ hand washing activity showed the audience that hand sanitizer doesn’t remove the germs you think it does!

Find more resources used in the Workshops to Go: Essentials of Food Safety in the JSI Resource Center. JSI can help your school with the Essentials of Food Safety– schedule your training today!

Keefe Tech Adds Flavor and Flair to School Meals

Do you know the top food trends of your Gen Z (those born after 1995) students? Does your café offer a flavor station for students? Are you engaging all five senses when students enter your café? JSI can help you answer “yes” to these questions and more in the new Infusing Flavor and Flair into School Meals Workshop to Go.  Explore K-12 culinary trends, food presentation techniques, flavor profiles with student appeal, and how to overall enhance school meals.

Keefe Tech school nutrition staff and Chef Janyl

On January 13, 2017 Keefe Regional Technical High School took advantage of JSI Workshops to Go  by bringing the Infusing Flavor and Flair into School Meals workshop directly to the school nutrition staff at their school. Chef Janyl Finnerty, RD led the workshop.

Throughout the workshop, the Keefe Tech school nutrition staff explored key food trends and food presentation strategies. An opportunity to enhance the flavor profiles of their school meals was also achieved through the following activities:

  • Guess the spice or herb based on their scent
  • Create, add, and taste several spice blends
  • Watch, learn and taste with a Tunisian Chickpea recipe demo by Chef Janyl

 

 

 

 

 

 

Food demo recipe, Tunisian Chickpeas, prepared by Chef Janyl

Check out the resources used in the Infusing Flavor and Flair into School Meals Workshops to Go in the JSI Resource Center. Please visit the JSI website for more information. Take a step towards improving your school’s nutrition, and request a Workshop to Go today!