Exploring the Culinary Versatility of Beans in Schools

Chef Janyl from JSI leading the Bean-a-licious Culinary Demo

Across the country, beans are taking center of the plate on menus, including school menus. To support this popularity, JSI created the Bean-a-licious Culinary Demo conducted by Chef Janyl at SNA of Massachusetts Chapter Meetings. In March, Chef Janyl led the culinary demo at King Philip Regional High School in Wrentham, MA, where school nutrition professionals tasted several delicious bean recipes and discovered first-hand the versatility of beans. Participants also learned how beans can add nutritional value, great flavors and texture to reimbursable school lunches.                                                                            During her presentation, Chef Janyl shared more about the nutritional and environmental benefits of cooking with beans. They are not only packed with nutrients such as fiber but beans are easy to incorporate in a variety of dishes, including recipes from different ethnic cuisines. Beans can serve as either a vegetable or meat alternate for reimbursable school lunches, are inexpensive and a sustainable food. Beans are beneficial to the environment because they can lower greenhouse gases and do not require a ton of water to grow.

Bean dips that were sampled at the March SNA of MA Chapter Meeting at King Philip Regional High School in Wrentham after the Bean-a-licious Culinary Demo hosted by JSI.

Chef Janyl demonstrated how to make different bean recipes like a Green Goddess Hummus and shared several tips on how to maximize this ingredient in a school kitchen. Some tips included:

  • Enhancing the vibrancy of bean dishes with color and different garnishes will make these dishes more eye appealing and exciting for students.
  • You can turn one bean dip dish into another one later in the week by adding additional ingredients like spinach to change up the look and feel of the dish without wasting food.

After the Culinary Demo, attendees sampled six different bean recipes including Barbecue Bean Dip and Roasted Red Pepper Hummus. Participants walked away with all the recipes and a newfound appreciation for this versatile ingredient. JSI also hosted its first Facebook Live event during the chapter meeting so all JSI Facebook fans could view the demo at home or at school. The video is on the JSI Facebook page, so if you missed it live you can watch the whole demo here.

To find the recipes that were sampled during the Bean-a-licious Culinary Demo, please visit the JSI Resource Center. 

Preview of the JSI Facebook Live video capturing Chef Janyl presenting the Bean-a-licious Culinary Demo.

Enroll in the 2018 Certificate in Excellence in School Nutrition Program

Take the next step in your school nutrition career today and sign-up for the Certificate in Excellence in School Nutrition Program this fall. To give you an insider’s perspective, we are sharing how current program participants perceive the program and how the coursework has impacted their careers as school nutrition professionals. Thirty-seven school nutrition professionals have already completed the highly acclaimed program to date. Our graduates give the program high marks, not only for the impactful coursework, but for the expertise and flexibility provided by the faculty, the networking opportunities with fellow students and the skills that are acquired and easily applied in their current school nutrition role.

When considering your career succession, you will be interested to know that this program is the state-recognized certification identified in the hiring standards for school nutrition directors as outlined in section 306 of the Healthy, Hunger-Free Kids Act. The certificate includes five undergraduate courses offered through Framingham State University over five semesters in topics designed to increase the competencies, knowledge and skills and advance careers for directors and senior management in school nutrition programs. Classes focus on important topics for school nutrition professionals which include:

See what individuals currently enrolled in the Certificate in Excellence in School Nutrition program have to say about their experience:

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If you’re interested in applying for the 2018 Certificate of Excellence in School Nutrition program, please complete the no-cost online application no later than August 1st.  What are you waiting for? Take YOUR school nutrition career to the next level!

 

News Roundup

  • Director of School Nutrition, April Laskey, SNS of Billerica Public Schools received national recognition as one of five 2018 School Nutrition Heroes by the School Nutrition Foundation. This well-deserved award was given to April for her 12 years of serving healthy school meals to Billerica students and her incredible support and hard-work in both her school district and community.
  • Mill City Grows’ (MCG) supports local farms and Lowell Families through the “Farm to Table Family Cooking Classes” by organizing workshops for 8-10 families to learn how to prepare fresh, seasonal, affordable meals together. MCG partners with Lowell Public School District’s Food and Nutrition Services and afterschool programs to host these workshops throughout the city.
  • Bellingham schools are launching a food pantry program to minimize hunger throughout the town. With grant assistance from the Hockomock Area YMCA, this program will provide students with weekly food items to increase students’ access to healthy food.
  • Jane Rice, the kitchen manager at Taylor Elementary School in Foxborough, MA was recognized as a  “Wholesome Hero” by Rainier Fruit for her incredible work managing the school’s tower gardens. With the limited New England growing season, these hydroponic vertical gardens provide fresh vegetables like cucumbers and lettuce for students year-round.

Strengthen Your Management Skills this August at the Management Institute

Calling all managers! Take your management skills to the next level at the Management Institute this August 14, 15 and 16 from 8:00 a.m. to 4:00 p.m. at the Devens Common Center.  This three-day program is designed specifically for the professional development needs of school nutrition managers to strengthen both leadership and management skills.

Over three days of interactive learning, participants dive into highly relevant topics like leadership, financial management, personnel management, communication, marketing, merchandising, and nutrition. Learn to leverage leadership and management skills to create a positive culture in the lunchroom, market food to students and develop strong communication skills to enhance relationships both inside and outside of their teams.

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Here is some of the feedback we received from participants at last year’s Management Institute.

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The cost to attend the Management Institute is $250 per person which covers all workshops, materials along with continental breakfast and lunch each day.

If you’re a manager or want your managers to attend the Management Institute, please register online by July 31, 2018.  Please submit one registration form for each individual registering.

How the Mediterranean Diet Can Enhance Your School Menu

The Mediterranean Diet was just ranked #1 in the Best Diets Overall category by US News and World Report. With so many unique and popular flavors to add to your school’s menu, you may be considering the possibility of offering Mediterranean cuisine to your school cafeteria.

The popular Mediterranean diet prioritizes fruits, vegetables and whole grains as the core components of each meal. These food items provide important vitamins and minerals that help students’ growing bodies, provide the necessary carbohydrates for long-lasting energy and ensure ample fiber for healthy digestion. Mediterranean cuisine encourages heart-healthy fats, vegetarian sources of protein and fresh herbs and colors that make dishes exciting and flavorful. Overall, the diet promotes a healthy weight for kids and supports proper development.

Although some of the history of the Mediterranean diet is lost with time, it’s origin stems from the Mediterranean basin. This diet has been consumed since ancient times and continues to be a popular choice today. Some countries that are part of the Mediterranean today include Greece, Italy, Turkey, Lebanon, Egypt and Morocco. Although they each have their own cuisines, there are many similarities in ingredients and flavor profiles. Some examples of typical Mediterranean dishes include hummus, baba ganoush, couscous, falafel and kebabs. Herbs such as mint, basil, thyme, parsley and dill are staples in these recipes.

If you are interested in incorporating Mediterranean flavors and dishes in your school lunchroom, JSI is excited to offer two NEW! culinary workshops this school year: Back to Basics: Mediterranean Flavors Workshops to Go and an innovative Live-Setting Culinary Training.

The Back to Basics:  Mediterranean Flavors is a 3-hour hands-on Workshop to Go designed to advance the culinary skills of school nutrition staff while they prepare popular Mediterranean recipes that students will love. Participants explore different Mediterranean tastes that are rich in history and flavor and learn how to incorporate them into various meal components.

JSI’s newest innovative training is the Live-Setting Culinary Training which is open to five schools this school year once they have completed the Back to Basic: Mediterranean Flavors workshop. This workshop requirement is necessary because same Mediterranean recipes are prepared and served in the lunchroom in real-time alongside a JSI chef. No professional development day needed! A pilot of the Live-Setting concept was tested at Milton High School in June 2017 and we are thrilled to expand this opportunity using Mediterranean cuisine.

If you’re interested in scheduling a Back to Basics: Mediterranean Flavors Workshop you can make an online request. For additional resources on the Mediterranean diet, you can visit the JSI resource center.

 

 

Join the Smarter Lunchrooms Movement for the 2017-2018 School Year

There are ONLY five spots left for the SY17-18 Massachusetts Smarter Lunchrooms Initiative. Funded and supported by the Office for Food and Nutrition Programs at the Massachusetts Department of Elementary and Secondary Education, join the over 75 Massachusetts schools that have successfully participated in this program to promote healthy food choices in the lunchroom and to boost healthy food sales.

All participating schools receive hands-on technical assistance from a Smarter Lunchrooms Certified Coach. The coach will visit each school and provide:

  • One 3-hour initial visit to complete a Smarter Lunchrooms Scorecard. During this visit, the coach will take photos of the current lunch set-up, present a 30-minute Smarter Lunchrooms training for staff and work with each school to create a Smarter Lunchrooms plan of action.
  • One 2-hour follow-up visit to repeat the Smarter Lunchrooms Scorecard and take follow-up pictures of all lunch service changes. The coach will also collect production records and help evaluate each school’s success.

With personalized and hands-on support from a Coach, many Massachusetts schools have implemented impactful changes to get students excited about school lunch.

To join the initiative for SY17-18, your school needs both a School Nutrition Director AND Manager who are interested and excited about implementing Smarter Lunchrooms. E-mail the below information to johnstalker@framingham.edu and the Smarter Lunchrooms coordinator will contact you.

  1. Name of the School Nutrition Director AND Manager who will champion Smarter Lunchrooms at their school
  2. Email addresses of School Nutrition Director and Manager
  3. Name of the school, street address, and direct phone numbers of School Nutrition Director and Manager
  4. One to two sentences describing why you would like to participate in the initiative 

News Roundup

  • State Senator Joan Lovely, State Representative Paul Tucker and Representative

    Demonstration during the SNA of MA chapter meeting at Keefe Technical High School. 

    Thomas Walsh visited Carlton Innovation School in Salem, to learn more about their school breakfast program before they vote for a bill that would require high-poverty Massachusetts schools to serve breakfast after the start of the school day.

  • Keefe Technical High School hosted the SNA of MA Chapter Meeting in November. This meeting featured the newly updated JSI workshop Professional Communications presented by Lynnea Gleason.
  • Orleans Elementary School invited State Representative Sarah Peake to observe the school nutrition program and learn how they connect the classroom with education in the school lunch program.
  • Spotlight on Janice Rice, the Kitchen Manager at Taylor Elementary School and her work with aeroponic tower gardens to provide students access to fresh produce.

JSI Brings Professional Communications to the SNA of MA Chapter Meetings

On Thursday, November 9th, 2017, Keefe Technical High School hosted the SNA of MA Chapter Meeting which featured the newly updated JSI workshop Professional Communications presented by Lynnea Gleason.

Professional communications was designed to strengthen existing skills, navigate through difficult topics, and discover ways to strengthen the communication lines of school nutrition programs.

Key learning objectives include:

  • Identifying effective communication skills for adults and children
  • Practice handling sensitive situations in the work setting
  • Discuss ways to overcome communication barriers

This workshop features many activities to get participants out of their seats and reflecting on these objectives to promote success within their daily operations. Most of our days are spent at work, so having enjoyable relationships and a mutual understanding of one another creates a positive environment and can make the day fly by! Such synergistic productivity not only benefits your fellow employees, but also the children who are getting fed.

Consistency is a key component in school meal programs to control food costs and meet meal requirements. One of the fun and interactive activities, the PB & J sandwich activity, that took place during the workshop showed how messages can be interpreted in many different ways. Even the instructions for making a simple PB & J sandwich require good written communication to properly convey the message the way you want it to be understood. The PB & J activity effectively reinforced the key learning objective and was a hit with the audience!

JSI instructor leads the PB & J activity.

To learn more about about professional communications, visit SNP: Effective Communication for a compilation of links provided in the JSI Resource Center.

2017 Massachusetts Team Up for School Nutrition Success

Written by Marissa Green, FSU Grad Nutrition Student and Jillian Bent, FSU Food and Nutrition Intern

School nutrition directors from across the Commonwealth gathered at Framingham State University on November 29th and November 30th for the Team Up for School Nutrition Success event, sponsored by the Massachusetts Department of Elementary and Secondary Education (ESE), and hosted by The John C. Stalker Institute of Food and Nutrition at Framingham State University.

Event organizers, participants and mentors that attended the 2017 Team Up for School Nutrition Success event.

The two-day agenda included panel discussions and breakout sessions that facilitated constructive dialogue between both mentors and participants on best practices for school nutrition programs. This unique learning experience encouraged school nutrition directors to share common challenges and solutions within their respective school nutrition programs, providing valuable networking opportunities throughout the event. Participants worked with mentors to discuss current pitfalls and establish SMART (specific, measurable, achievable, relevant and time-based) goals to make improvements in their school nutrition programs after the event.

Agenda for first day of the Team Up for School Nutrition Success Mentoring event.The first day of the event focused on

The first day of the event focused on financial management and increasing participation key learnings and the second day on menu planning.

Some key learnings from day one included:

  • Grab and go reimbursable school breakfasts are a great way to reach students that arrive late to school so they can also get the necessary nourishment to start their school day.
  • If a menu item isn’t selling, it’s important to revise and/or evaluate your menus, as needed.
  • Customer service is key for school nutrition programs. A smile or greeting can go a long way when you’re working with students.

The second day focused on menu planning and some key learnings included:

Agenda for the second day of Team Up for School Nutrition mentoring event.

  • Cycle menus serve as a great base when menu planning and can be flexible.
  • It’s the people, not the process who impact menu planning the most because people add their own twist on recipes. Staff awareness regarding the importance of recipe standardization is a key for success.
  • Find a “champion” in your school to help implement new programs and increase participation. It could be a student, a nurse, a gym teacher, etc.
  • Promote your program and get active within your community – for example, attend open houses to show parents what their children are eating at school.
  • Improve food quality by simply asking your team if they would eat the food your school is selling.

If you’re interested in learning more and finding additional resources check out Team Up for School Nutrition Success.

News Roundup