Lobo "Digest"

October 2016

Meet the Campus Supervisor--Tosha Vincent

What is the favorite part about working for LEISD CN?

Working with our amazing Child Nutrition team, campus staff, and interacting with children each day. I do not feel like I am coming to work. I truly feel I am part of a famiLE.


What is your proudest moment at LEISD CN?

When a manager thanked me for coaching her and her staff on how to get her kitchen to run more smoothly. I love hearing her tell me daily how “smooth” her days are now!


How do you balance your career at LEISD and family?

My children are active in softball and karate. Their schedules keep me on track!


If you could meet anyone in the world dead or alive who would it be and why?

Ellen Degeneres. She’s kind, generous, and fun. Not to mention I love to laugh and I know she’d have me giggling all day long!


What book did you read last?

Answering the Call to Leadership.


What music is on your playlist?

Everything! Country, 80’s, Alternative, Hip-Hop


Where would you like to go on a dream vacation?

Ireland or Germany to tour castles & enjoy the beauty of the land.


What places have you lived in?

I was born in the Land of 10,000 Lakes (Minnesota) before I moved to the great state of Texas.


What is your favorite meal?

Any and all things hot & spicy. Nothing beats a big ole’ bowl of jambalaya & gumbo.

Big image

Case Review: Inventory Management

Review the following scenario regarding inventory management


Swift High School has 1200 students who are scheduled to eat in four 30-minute lunch periods. The lines were running out of tacos during the last lunch period. To solve the problem, the cook rations the tacos so that so many servings are put on the line for each lunch period. When the taco quota is reached for each lunch period, the cook substitutes a popular item such as pizza.


How does this scenario impact the Child Nutrition Program?

see below for answer


Sources: ICN

Big image

Halloween Safety

  1. Look up your local trick-or-treating time and rules. Then plot out a map of safe neighborhoods for trick-or-treating. Let older children take the map with them if they are trick-or-treating on their own.

  2. Stick reflective tape on dark costumes—it will help drivers see you. And make sure your kids can see clearly. Face paint may work better than a mask when it comes to visibility.
  3. Pick a perfect pumpkin for carving. It should be sturdy, not soft, with a flat bottom so it doesn’t topple over. You can also encourage your kids to paint creative faces on their pumpkins instead of carving.

  4. Consider using a glow stick or battery-powered lights instead of candles to light the way for trick-or-treating or in jack-o-lanterns, especially around little kids who could get burned or drapery that could catch fire.

  5. Screen candy before your kids eat it. Toss out anything with opened or damaged wrappers and homemade treats, unless you know the giver personally.


Source: Kids.gov

Big image

Cold and Flu Prevention

Illnesses such as the flu (influenza) and colds are caused by viruses that infect the nose, throat and lungs. The flu and colds usually spread from person to person when an infected person coughs or sneezes.


How to Help Stop the Spread of Germs

1. Cover your mouth and nose when you sneeze or cough.

Cough or sneeze into a tissue and then throw it away. Cover your cough or sneeze if you do not have a tissue. Then, clean your hands and do so every time you cough or sneeze.


2. Clean your hands often.

When available, wash your hands with soap and warm water, then rub your hands vigorously together and scrub all skin surfaces. Wash for 15 to 20 seconds. It is the soap combined with the scrubbing action that helps dislodge and remove germs. When soap and water are not available, alcohol-based disposable hand wipes or gel sanitizers may be used. If using a gel, rub the gel in your hands until they are dry. The gel doesn't need water to work; the alcohol in the gel kills germs that cause colds and the flu.


3. Avoid touching your eyes, nose or mouth.

Germs are often spread when a person touches something that is contaminated with germs and then touches his or her eyes, nose or mouth. Germs can live for a long time (some can live for two hours or more) on surfaces like doorknobs, desks and tables.


4. Stay home when you are sick and check with a health care provider when needed. When you are sick or have flu symptoms, stay home, get plenty of rest and check with a health care provider as needed. Remember: keeping your distance from others may protect them from getting sick. Common symptoms of the flu include:

• Fever (usually high)

• Headache

• Extreme tiredness

• Cough

• Sore throat

• Runny or stuffy nose

• Muscle aches

• Nausea, vomiting and diarrhea


5. Practice other good health habits.

Get plenty of sleep, be physically active, manage your stress, drink plenty of fluids, and eat nutritious food. Practicing healthy habits will help you stay healthy during the flu season and all year long.


Source: CDC

Big image

Recipe of the Month

PUMPKIN FRENCH TOAST CASSEROLE


Author: Little Spice Jar


A quick overnight pumpkin french toast casserole recipe that can be assembled ahead of time and baked for breakfast or brunch! Topped with a jumbo lump pecan streusel and just lightly sweet. This is going to be your go-to fall breakfast! Serves: 6-8 servings.


INGREDIENTS

  • 1 (day old) french bread (brioche bread, or challah), diced
  • 2 cups milk (see note)
  • ½ cup heavy cream (see note)
  • 1 cup granulated sugar
  • 6 large eggs
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 2 tablespoons vanilla
  • 1 tablespoon pumpkin pie spice

STREUSEL:

  • ½ cup light brown sugar
  • ½ cup cold salted butter, diced
  • ½ cup all purpose flour
  • ⅓ cup chopped pecans
  • 2 teaspoons pumpkin spice


INSTRUCTIONS

  1. Spray a 9x13 pan with nonstick cooking spray. Place the diced bread inside the baking pan; set aside.
  2. In a medium bowl, whisk together the milk, cream, sugar, eggs, pumpkin, vanilla, and pie spice. Pour the prepared custard over the prepared baking pan. Cover with plastic wrap and refrigerate for at least 3-4 hours and preferably overnight.
  3. STREUSEL:Combine the light brown sugar, butter, all purpose flour, pecans, and pumpkin spice in a small bowl. Using your finger tips, mix together until the butter breaks down into smaller pieces. Sprinkle the streusel mixture over the french toast casserole.
  4. When ready to bake, position a rack in the center of the oven and preheat the oven to 350ºF. Bake for 45-55 minutes or until thoroughly cooked. If your streusel starts to brown too much at any point, tent with a piece of foil. Let cool for a few minutes before serving. Serve with maple syrup, butter, and powdered sugar.
Big image

Case Review: Inventory Management Answer

The Swift High School Inventory management is providing poor customer service because all students are not getting the item that they want. The manager will continue to under forecast the same amount of tacos that are needed and may run out of pizza when it is on the menu.