“Live-Setting” Culinary Training at Milton High School

On Wednesday, June 14, 2017, JSI Chef Brendan Gallagher led Milton High School’s nutrition staff in a “Live-Setting” Culinary Training. Milton High School was a pilot school for this concept and is the first school to receive a training of this kind from JSI. “Live-Setting” is a training approach created by Chef Kent Getzin in which foodservice teams train in their live working environment during regular production. This approach allows your nutrition program to still produce meals for the day while simultaneously learning skills they can use everyday.

Chef Brendan worked with the staff to prepare a customizable Vietnamese noodle dish called pho and it was a huge hit! The pho contained homemade broth, lo mein noodles, and chicken or pork. Students could further customize their bowls by adding shredded carrots, bok choy, bean sprouts, Thai basil, mint, lime, hoisen sauce, siracha, soy sauce, or fish sauce. All 186 servings were sold over 3 lunches and the students loved it! One student reported, “it was really good and I think they should make it more often.”

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Milton Public Schools’ School Nutrition Director Jackie Morgan was excited about the “Live-Setting” training! She explained that in the past some of her staff have taken JSI’s Knife Skills workshop to go and not everyone was able to attend but “the “Live-Setting” training gives all employees access to skills.” Some of the skills the staff learned during this pilot training include knife skills, how to make a homemade broth including charring onions over an open flame, washing produce after chopping and using a salad spinner to dry it, and seasoning and roasting chicken and pork.

Stay tuned for more information and opportunities to bring a JSI “Live-Setting” Culinary Training to your school in the 2017-2018 school year!

Smarter Lunchrooms in Massachusetts 2016-2017

School nutrition professionals recognized at the Healthy Kids, Healthy Programs Summit.

On Wednesday, May 24th The John C. Stalker Institute of Food and Nutrition held the second day of the Healthy Kids, Healthy Programs Summit. In the morning a Recognition Ceremony was held to recognize the schools who participated in the Massachusetts Smarter Lunchrooms Movement and Wellness Initiatives for Student Success as well as other professional development programs offered in the 2016-2017 academic year.

Christanne Harrison discusses the successes of the Smarter Lunchrooms Movement in Massachusetts.

In an afternoon breakout session Smarter Lunchrooms Movement: Nudging Students to Eat Healthy Christanne Harrison, MPH, RD, Kristen Morello, SNS, School Nutrition Director (Reading, MA) and Kim Purcell, School Nutrition Manager (Central Elementary School, East Bridgewater, MA) discussed the successes of the Smarter Lunchrooms Movement in Massachusetts.

During this session the presenters discussed new Smarter Lunchrooms resources as well as steps Massachusetts School Nutrition Programs have implemented to make the healthy choice the easy choice. The Massachusetts Smarter Lunchrooms initiative was extended for a second year in 2016-2017 and like the first year, it was very successful! Twenty-five schools in Massachusetts applied for and were chosen to receive technical assistance in implementing Smarter Lunchrooms strategies throughout the 2016-2017 school year. Schools were assigned a Smarter Lunchrooms coach who provided technical assistance including completion of the Smarter Lunchrooms Scorecard, identification of goals and an implementation plan, as well as ongoing communication and access to resources throughout the school year. The Massachusetts Smarter Lunchrooms Movement is unique when compared to other states because of the individualized support and communication between the coach and the school.

Kristin Morello (left) speaks about her experience participating in the Smarter Lunchrooms Movement.

Kristin Morello shared some tips with the audience:

  • Involve the staff in completing your school’s Smarter Lunchrooms goals.
  • Complete the cheapest and easiest goals first.
  • Identify one challenging goal that will take planning and collaboration and use that as a school goal.

Kim Purcell discusses Smarter Lunchrooms from a manager’s perspective.

Kim Purcell explained how collaborations within the school can lead to better outcomes with Smarter Lunchrooms goals. In her school, the principal sometimes describes a fruit or a vegetable over the loud speaker and the students are charged with guessing what it is. Engaging all school staff and students is a wonderful and creative way to get students thinking about fruits and vegetables throughout the school day.

The Massachusetts Smarter Lunchrooms Movement was shared nationally at Cornell University at the 2017 Smarter Lunchrooms Annual Symposium on May 12-13th.

Smarter Lunchrooms summary sheets for each of the participating schools:

To learn more about the Smarter Lunchrooms Movement visit the Smarter Lunchrooms category in the JSI Resource Center and consider becoming a Smarter Lunchrooms school in SY17-18.

Sea to School in Massachusetts

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.

The Nuts & Bolts of Production Records, CN Labels and More…

On March 22, 2017 the Massachusetts Department of Elementary and Secondary Education (ESE) presented the Nuts and Bolts Continuation Session Production Records, Recipes, CN Labels, & Product Formulation Statements at Framingham State University. During this in-person session, participants discovered effective ways to make use of production records, standardized recipes, CN labels, and Product Formulation Statements. Participants left the training with the necessary strategies and information to incorporate these topics into their operation. For your convenience, the presentation files for this session and others are available on the JSI website.

The Nuts and Bolts of School Nutrition Programs Continuation Series provides Massachusetts school nutrition professionals with a chance to increase their knowledge about, and ability to implement the USDA National School Lunch and School Breakfast Programs. The training series provides vital information and skills to improve program operations. The flexible online and in-person sessions allows you to select the topic and format that meets your training needs!

Mark you calendar for August 1, 2, and 3, 2017 and kick off the 2017-2018 school year with the 3-day Nuts and Bolts of School Nutrition Programs at Framingham State University. This three day event provides essential training on meal benefit issuance, resource, management and food service operations. Registration will be open soon.

 

Highlights for Day Two of the 2017 Healthy Kids, Healthy Programs Summit

Day two of the 2017 Healthy Kids, Healthy Programs Summit is full of insightful learning sessions, networking opportunities and a recognition ceremony for school nutrition professionals and programs from across Massachusetts.

Schedule at a Glance for 2017 Healthy Kids, Healthy Programs Summit.

The Commissioner of Elementary and Secondary Education, Mitchell D. Chester EdD will offer words of welcome and address the general session as we return for day two of the Summit. Following this, all Summit attendees will learn about the highly acclaimed Team Up for School Nutrition Success Initiative from ESE Educational Specialists Linda Fischer, MEd, RD, LDN and Sally Teixeira, BA in the general session entitled “Better Together with Team Up: Expanding Your Professional Network”. The Team Up for School Nutrition Success Initiative offered this past fall was such a huge success that we thought, what better place to share this than at the Summit. The session will highlight the initiative which uses a peer-to-peer mentorship model and you will also hear about the experiences and achievements from your colleagues who participated last fall. All learning tracks for the Summit will include a Team Up for School Nutrition morning breakout session that will be specifically designed for each track: Growing, Leading and Maximizing Your Business.

During the afternoon general session, Robert Leshin, Director for the Office for Food and Nutrition Programs will share program updates and essential news for Massachusetts school nutrition programs. This session will be followed by a recognition ceremony honoring individuals and school nutrition programs that have participated in a variety of programs offered during the 2016-17 school year. Whether attendees are receiving an award or supporting these monumental programs and school nutrition professionals, this is a ceremony you can’t miss.

The afternoon learning tracks, scheduled from 2:00-3:30p.m. on May 24, offer a variety of session topics that cater to each track allowing attendees to meet their learning needs and take their professional development to the next level. Check out the sessions in the slide show below:

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Register for the 2017 Healthy Kids, Healthy Programs Summit by May 5th. To learn more about both days of the Summit, download the Summit brochure here.

Highlights for Day One of the 2017 Healthy Kids, Healthy Programs Summit

May is right around the corner and we hope that you will join us for the 2017 Healthy Kids, Healthy Programs Summit on May 23rd and 24th at the Four Points at Sheraton in Norwood, MA. The first day of the Summit is full of educational and networking opportunities for school nutrition directors and managers, two keynotes speakers and impactful breakout sessions throughout the morning and afternoon.

Schedule at a Glance for May 23rd of the 2017 Healthy Kids, Healthy Programs Summit

The first day of the Summit will kick off at 8:00 a.m. with a warm welcome from Robert Leshin, MPA Director of the Office for Food and Nutrition Programs and Karen McGrail, MEd, RDN, LDN, Director of The John C. Stalker Institute of Food and Nutrition.

Keynote on “The Four Voices of Change,” will be presented by David Hulings, Motivational Transition Coach at Hulings and Associates, L.L.C. on May 23rd.

The morning keynote “The Four Voices of Change,” will be presented by David Hulings, Motivational Transition Coach at Hulings and Associates, L.L.C. , who brings over thirty years of motivational training experience to the Summit.

As an experienced one-on-one executive coach for K-12 school nutrition professionals and administrators, we were thrilled when Hulings agreed to not only present the keynote address, but to also spend the entire day at the Summit. You will not want to miss his two breakout sessions in the Leading Your Business  learning track to help you cultivate your leadership skills and strengthen your workforce.

Keynote on “How to be Resilient in Times of Stress,” by Dr. Arthur Ciaramicoli, EdD, PhD, Author of The Stress Solution on May 23rd.

 

 

The lunch keynote address “How to be Resilient in Times of Stress,” will be presented by Dr. Arthur Ciaramicoli, EdD, PhD, Clinical Psychologist and Author of The Stress Solution. Described by his audiences as an engaging and articulate speaker, Dr. Ciaramicoli will help you discover how perception and empathy can be used to reduce stress and create a happier life.

School nutrition directors are encouraged to register managers for the Growing your Business learning track on day one of the Summit to attend the “Utilizing the Cafeteria as a Classroom,” breakout session offered by the Institute of Child Nutrition. This session provides the tools and resources that will help managers develop and enhance a program that will be recognized as an integral part of the education system.  Utilize your cafeteria as a classroom and help students turn nutrition knowledge into action!

Interested in enhancing your program’s purchasing and procurement process? The Maximizing Your Business learning track is for you! Get in the driver’s seat and take control of your program’s purchasing and procurement with tried and true financial management strategies.  This track will also cover what to expect and how to prepare for a procurement review.

Be sure to register for the SNA of MA Reception immediately following the Summit on May 23rd from 3:30 p.m. to 6:00 p.m. Relax with your peers and vendors while enjoying light snacks in the ballroom of the Four Points by Sheraton. Participate in a scavenger hunt designed to help you learn about available products and services. Get fun facts about your vendors and school nutrition. This is networking at its best!

Each day of the Summit provides 5½ continuing education hours to meet USDA Professional Standards training needs. Don’t forget to register by May 5th.  We hope to see you there!

The two-day conference is sponsored by the Office for Food and Nutrition Programs at the Massachusetts Department of Elementary and Secondary Education and The John C. Stalker Institute of Food and Nutrition.

 

A Sneak Peek into the Certificate in Excellence in School Nutrition

On Saturday March 4, 2017, the students in the Certificate in Excellence in School Nutrition Program gathered at Framingham State University to take their Food Service Systems in School Nutrition Programs course. Through projects and planned case studies, this course is designed to expose students to current trends and practices in school food service to better prepare them to run their own school nutrition programs. During this hands-on Saturday class, students created a week-long sample menu using NutriKids as part of one of their course projects. Other topics in the course include food safety, procurement, marketing, and customer service.

Students in the program work full time, as either directors or managers aspiring to be directors in school nutrition programs across MA and the USDA New England Region, while taking one course per semester in the program. Courses in the program utilize a blended learning environment with online conferencing classes scheduled on most Wednesdays during after school hours and one to three on-campus Saturday classes. Students love many aspects of this program- check out what some of the students in our current program have to say!

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Advance your career with the Certificate in Excellence in School Nutrition, the state- recognized certification for school nutrition directors and senior management in school nutrition programs. The next course in the program starts Fall 2017. Apply at no cost TODAY! Click HERE to apply and discover if the program is right for you!

10 Social Media Tips to Promote Your Program

1. Know Your Audience

  • Each social media account will have a different audience. Once you understand the individuals that will be reading and engaging with your posts you can personalize your content to match their interests.
  • For example, your Facebook community may be comprised of parents so you can focus on upcoming nutrition events and happenings in your school but your Instagram following might only consist of students so you can share fun photos, upcoming menus and host photo contests.

2. A Picture’s Worth a Thousand Words

  • Make sure your content stands out by including photos and videos that will catch your audience’s attention as they scroll through social media channels on their phone or computer.

Play with menu items to ensure they are eye-catching when you share them online.

3 . Bring Attention to Your Social Media Channels

  • If you want to grow your communities, you can promote your social channels online and in your school. Include your social media links on school handouts, lunchroom bulletins and posters. If your school has a main Facebook page or Twitter account, ask them to share links to your nutrition-focused pages in their “ABOUT” section or in upcoming posts.

4. Think Ahead for New Content

  • Use upcoming school events, relevant holidays (March is National Nutrition Month!) and school happenings for new social media content. Stay ahead of ‘what’s coming up next’ so you can post that content when it’s relevant and timely.

    National Nutrition Month® is a nutrition education and information campaign created annually in March by the Academy of Nutrition and Dietetics.

5. Use Social Media to Promote Nutrition with Students

  • Run a social media photo contest to get students excited about nutrition. Encourage students to eat more fruits and vegetables by asking them to share a photo of their lunch plates on Instagram or have them nominate new lunch menu items by using a a hashtag on Twitter (students ages 13 and up).

    Locke Middle School in Billerica, MA created the #mealonpoint Instagram challenge to encourage students to eat a well-balanced meal and Instagram a photo of their healthy choice for the chance to win a prize.

6. Engage with your Followers

  • Check your social media accounts for just ten minutes each day and engage, as needed. Social media is an online community and fans and followers will be more inclined to engage with your posts, if you also like and respond to their comments and spark an ongoing dialogue.

7. What’s Working and What’s Not

  • Most social media platforms have an analytics section (example: Facebook Insights) that shows you what content is resonating with your audience. Check these insights to adjust your content and increase engagement.

8. Get Inspired through Social Media

  • Follow other school nutrition programs on Facebook, Twitter, Instagram and Pinterest to get content inspiration for your channels.

9. Share JSI Content

  • If something that JSI shares on social media is worth sharing on your channels, feel free to click SHARE or RT and pass it along to your

10. Utilize the JSI Resource Center

  • Visit the JSI Resource Center for additional resources to use social media to promote school nutrition programs and increase your social media presence.

 

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!

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!