Friday Focus
March 15, 2024
SCHOOL NUTRITION NEWSLETTER
Message from the Director
March is full of promise as the sun begins to melt winter away. Spring weather takes two steps forward, then one step back. I often feel our jobs are like that, don't you? Just when we think the best process is in place, a challenge pops up and we have to fall back and rethink things. Ovens and walk-ins go down, regular menu items are out of stock, getting more call offs than available subs, and on and on. Disruptions are everywhere, but there is an upside to that. Disruptions can make us rethink our habits and rewire our mindset. Time and time again, I've seen positive change and innovation come out the other side of a setback. Given the size of our operation, disruptions occur almost daily and your ability to pivot from routine is something worth celebrating. This week marks the 4th anniversary of the Covid shutdown, the biggest disruptor we've ever experienced. I am thankful you are quick thinkers, problem solvers, adaptable and resilient! When times get tough, call the School Nutrition team! 💪☎️
Slainte! ☘️
Kathy
Agriculture Appropriations Bill Passes
What happened: Congress has agreed on a final FY2024 Agriculture Appropriations bill which was signed into law by President Biden on Saturday.
The bill includes:
USDA’s Proposed Rule (Child Nutrition Programs) must allow schools to offer low-fat or fat-free flavored milk.
Current (Target 1A) sodium limits will remain the same until the end of the 2026-27 school year. Any future sodium limits cannot exceed the “Target 2” sodium levels as declared in the USDA's final rule from January 26, 2012.
Bid Season
Each spring, the procurement process begins for the next school year. Did you know that we spend $2.1 million on expenses that must follow strict federal purchasing regulations? Bids are reviewed, extended or reissued for all services we purchase including equipment repair, warewashing supplies, pest control, food and distribution, dairy, bakery and more. Your feedback on service and products from any vendor we use is important and helps me shape the rating system written into the document. Once proposal requests are issued and responses are received from vendors, they are evaluated and recommended to the VCS Board for approval allowing us to enter into a contract. All regulations are meant to ensure programs like ours purchase and spend money responsibly at competitive prices. Want to learn more? Check out the latest issue of CN Executive under Digital Resources below.
Plant Forward vs. Plant Based
There are a lot of labels tossed around in the world of food and even more diets. You've probably heard the terms "plant forward" and "plant based," but what do they mean? Plant Based simply means foods made from plants and a Plant Based diet includes only those foods. According to Rafi Taherian, Certified Executive Chef and Associate Vice President of Yale Hospitality, Plant Forward is a way of eating that puts plant based foods at the center of the plate instead of protein. This does not mean it's a vegetarian diet. "It is one that prioritizes minimally processed plant-based foods, but is not restricted to them. The key components of a plant-forward diet include legumes, whole grains, local and seasonal vegetables and produce, nuts and oils, herbs and spices, and a yes, even a small quantity of responsibly produced animal protein." These principals are found in cultures around the globe, including the Mediterranean diet. How could we incorporate more of these concepts in school lunch? The entree would be vegetable or grain based and protein would be a side? Think about the popularity of Brunch for Lunch, an example of a plant forward menu. The entree stars are whole grain based - waffles, pancakes, french toast sticks - with a smaller protein portion of sausage links on the side with fruit, vegetables and low fat milk. So...surprise, we have a few plant forward menus! Now, let's invent more.
Strawberry Citrus Salad
This five ingredient salad is easy to make, refreshing and a real show stopper. Each serving is 136 calories and contains only 4mg of sodium. Full recipe can be found here: https://www.onceuponachef.com/recipes/strawberries-and-oranges-in-brown-sugar-citrus-syrup.html
Meals Per Labor Hour (MPLH)
February's MPLH shows breakfast participation trending up across the board! Nice work.👏👏👏
Made With School Lunch
"Do we ever get good at P.E.?"
School Lunch began in 1946 to provide nutritious meals and increase our nation’s defense. Today it helps nourish 30 million kids a day. After all this time, it’s helped turn kids into doctors, mechanics, scientists, athletes, parents, bosses, farmers, and yes…even soldiers, who are very good at P.E.
Promotions
Personal pizzas launched last Friday at VHS and broke more records. Over 400 pies were served plus 839 other entrees...and that's with 20% of the student body absent! Special shout out and thanks to lifesavers Stephanie Nagy, Olga Bonvissuto, Amber Cruz, Debbie Johnson and Maricarol Gora for coming over to VHS to lend a helping hand with prepping. Lori Writt from Rich's gave away pizza socks to students to help celebrate. Ashley connected with the Rationale Chef and learned the perfect cooking method in the Combi. Exhausting, but wildly popular day!
New Menu Changes K-8
Wednesday's newest Brunch for Lunch menu was very popular! Whole grain waffles, sausage links, smiley potatoes, blueberries and juice. We're looking for ways to streamline prep and reduce the number of trays. One possibility is using the retherm for waffles. Stay tuned...
Thank A Farmer Thursday at Central
This week Rachel used local popcorn from Kankakee Valley Homestead and mixed it with white cheddar and caramel seasoning to create Central's very own Viking Mix to celebrate National Popcorn Lover's Day! That's two promotions in one. Take a look at how cool the serving area looked!
Industry News: Region Roots
Region Roots is the NWI Food Council’s first local food hub for bulk buyers like schools. The council is a grassroots organization that launched in December 2015 with support from NIRPC, Valpo Law, Food Bank of NWI, and Purdue Extension. The Council serves all of Northwest Indiana: Lake, Porter, LaPorte, Newton, Jasper, Starke, & Pulaski counties. Region Roots is able to purchase food from local farmers with grant money and deliver limited amounts to schools for free. Our Thank a Farmer Thursdays at Central use local produce through this program. Last month, Ashley, Laura, Rachel and Shannon attended the Farm Fest 2024 and were able to network with farmers, growers and other school food service leaders.
Myth or Fact?
From Ashley
This week's health inspection violation topic is back siphonage. I'll be honest, I did not know about back siphonage when I started in School Nutrition. But I am learning so much about it! Backsiphonage is a reversal of normal flow in a system caused by a negative pressure (vacuum or partial vacuum) in the supply piping. If this happens and sprayer or mop sink hoses are hanging too low and in contact with dirty water, contamination of the water supply can occur. These are critical violations and very serious.You should always make sure that when the spray is not on the hook, the hose spring systems are functioning properly and keeping the hose from hanging too low. If you happen to notice your fixture wearing out, as they do, causing your hose to fall below the rim of the sink, please let me know so that we can get this corrected immediately. Another area this may occur at, is mop bucket sinks and floor basins. At times, employees may leave the filler hose laying in the base of the floor sink. This is a huge NO-NO. The hose must be hung over the water faucet out of the floor basin. Sprayer heads should always be hung on the J hook when not in use.
Immediate Care vs. Emergency Room
All VCS employees, whether they have Anthem insurance or not, are eligible to use Immediate Care of St. Mary's Medical Center for non-life threatening emergencies. The visit is free for employees with Anthem insurance and $93 for employees without Anthem. Considering that the average ER visit in Indiana costs $1,618.00, this may be a good option for you and your family. Read more below and contact Haley Jones, Benefit Assistant at ext. 1136 if you have questions or need more information.
New for Employees with Anthem Insurance
From Haley Jones, Benefits Assistant
Not feeling well and don't want to leave the comfort of your home?
LiveHealth Online is a great option. This service offers a $0 copay to all Anthem subscribers and covered dependents. Doctors are available 24/7 on your computer or mobile device. This is for non-emergency medical issues only.
Click HERE to create an account online or go directly through your Sydney App to access LiveHealth Online. (Please be sure to have your Member ID available.)
If you have any questions, please do not hesitate to reach out.
219-531-3000 ext. 1136
EMPLOYEE DISCOUNTS
How to Use Skyward Employee Access
Do you need help or a refresher on how to log in to Skyward Employee Access? The file linked below will take you step by step (with pictures) through this easy process. You need to be able to log in to Skyward Employee Access to request time off, print your check or tax forms. When you view your check, you should review the deductions and be sure they are correct based on what you chose during your enrollment appointment with American Fidelity.
Free Employee Assistance Program
Your Perspectives EAP is here to provide confidential, no-cost support for you and your family 24/7.
Call or text 800.456.6327 to schedule an appointment with a counselor or contact us for in-the-moment support.
Use the “Live Chat” feature on your Perspectives Online Portal to instant message with a counselor 7 a.m.-9 p.m. CST Mon.-Fri. (Remember to use your unique Access Code, and your Password is perspectives
Resources
Digital Resources
Open Positions
Non-employees can apply by completing an online application as an External Applicant here: https://www.applitrack.com/valpo/onlineapp/
FS Tech, Cooks, 5.5 hours*NEW*
FS Tech, VHS, 6 hours
FS Tech, Heavilin, 4 hours
FS Tech, BF Middle, 4.5 hours
FS Tech, Central, 4 hours
FS Tech, VHS, 4 hours
2023-24 Calendar
March 25 - 29, 2024 Spring Break (No Work Days)
April 1, 2024 eLearning Weather Make Up Day (Regular Work Day)
April 12, 2024 Half Day, K-12 (Regular Work Day)
May 3, 2024 School Lunch Hero Day!
May 7, 2024 eLearning Day (Regular Work Day)
May 27, 2024 Memorial Day (No Work Day)
2024-25 Calendar
Did you miss an issue of Friday Focus?
https://www.valpo.k12.in.us/apps/pages/index.jsp?uREC_ID=1221036&type=d&pREC_ID=1455849
About Us
This institution is an equal opportunity provider.
Email: kkane@valpo.k12.in.us
Website: https://www.valpo.k12.in.us/apps/pages/nutrition
Location: 2727 N. Campbell St., Valparaiso, IN 46385
Phone: (219) 531-3050
Facebook: https://www.facebook.com/ValpoSchoolFood
Twitter: @ValpoSchoolFood