Summer 2013 IINSIDERNSIDER TThehe MagazineMagazine ofof ACFSAACFSA TThehe AssociationAssociation ooff CorrectionalCorrectional FoodFood ServiceService AAffiliatesffiliates

THHEE 22014014 ACFSAACFSA ANNNUALNUAL INNTERNATIONALTERNATIONAL COONFERENCENFERENCE ST. LOOUISUIS, MIISSOURISSOURI AUUGUSTGUST 110-14,0-14, 20142014

Association of Correctional Food Service Affiliates Winter 2014

Tucson, AZ Tucson,

Permit #271 Permit

PAID

Us Postage Us PRSRT STD PRSRT TABLE OF Food Waste Scrapping Solutions

TroughVeyor® A Food Waste Conveying and Disposing System When dealing with volume users like casinos, convention centers, university cafeterias or correctional facilities, the TroughVeyor system will increase the speed of scrapping and pre-rinsing while reducing labor and water cost. The TroughVeyor system allows multiple operators to scrap food waste anywhere along the trough of fast moving recirculated water that carries waste to the disposer. The TroughVeyor system consumes half the fresh water when compared to the slow fresh water trough method.

Trough Collector™ An alternative solution is the Salvajor Trough Collector system. It has the same benefits as the TroughVeyor system but does not utilize a disposer. By collecting fibrous and non-soluble food waste, the Trough Collector system can reduce bulk waste by up to 50% while using only 2 gallons of fresh water per minute. An ideal solution for collecting food waste for composting!

m.salvajor.com for Product Video #1 BRAND in FOOD WASTE SOLUTIONS Specifications Since 1944 • salvajor.com Full Product Line TTABLEABLE OFOF CCONTENTSO N T E N T S WWinterinter 22014014 ARTICLES COLUMNS Region I Conference - Ocean City, Maryland ...... 3 President’s Message ...... 2 Meet Me in St. Louis - Conference Invitation...... 7 By Phil Atkinson, ACFSA President In Memoriam: ACFSA’s 2013 Operator of the Year, Ray Bullock . . . .8 Executive Director’s Message ...... 3 By Jon Nichols, IOM, ACFSA Executive Director By Jon Nichols, ACFSA Executive Director To My ACFSA Family (Re-Print) ...... 9 Past-President’s Message ...... 6 By Ray Bullock By Benson Li, ACFSA Past-President Dietitian’s Corner - DIC Networking Luncheon ...... 10 Chapter Reports ...... 49-50 By Barbara Wakeen, MA, RD, LD, CCFP, CCHP Regional Reports ...... 51-52 2014 Annual International Conference - Reno ...... 13-26 Education Report ...... 53 About Keynote Speaker Mike McKinley ...... 14 By Lt. Tim Thielman, CFSM, Education Committee Chair Abilities ...... 15 CFSM Enrollment Brochure and Form ...... 54-55 By Michael P. McKinley New ACFSA Members ...... 56-57 The 2014 Trade Show Theme - The World’s Fair! ...... 16 ACFSA Board of Directors, Committee Chairs & Liaisons ...... 58 Meet Me in St. Louis ...... 19 Chapter Presidents & State and Provincial Contacts ...... 59 By Jon Nichols, IOM, ACFSA Executive Director ACFSA Regions...... 59 St. Louis History ...... 20 Conference Registration Form ...... 24 Exhibitor Registration Form ...... 25 Booth Decoration Contest ...... 26 Leadership Spotlight - Emotional Triggers in Decision Making . . . . .29 By Dr. Abigail Stonerock 2014 Policy Letters, Nomination Forms and Applications ...... 30 Scholarship Application ...... 33 Operator of the Year Nomination Form...... 35 Employee of the Year Nomination Form ...... 36 Heroism Award Nomination Form ...... 37 Designing New Items for Your Menu ...... 38 By Peter Katsiotis Food As Punishment: Giving U.S. Inmates “The Loaf” Persists . . . .42 By Eliza Barclay Making a Difference ...... 44 By Jon Nichols, IOM, ACFSA Executive Director Making a Difference - Starfi sh Story ...... 47 Did You Know...... Food Code 2013? ...... 48 By Linda Mills, MBA, RD, FADA

PPageage 7 PPageage 3388 PPageage 4422

Copyright © 2014 ACFSA. All Rights Reserved.

INSIDER is published quarterly (Spring/April; Summer/July; Fall/October; Winter/January) by the Association of Correctional Food Service Affi liates, 210 N. Glenoaks Blvd., Suite C, Burbank, CA 91502; Phone: (818) 843-6608, Fax: (818) 843-7423 ▲ website: www.acfsa.org.

ACFSA INSIDER Winter 2014 1 President’s Message By Phil Atkinson, ACFSA President

Musing Number Two

I was recently interviewed and asked what I thought would be one of the major challenges to face cor- rectional foodservice in the future. I do believe that how we deal with incarcerated individuals with mental health issues will be one of our most daunt- ing challenges. With nearly 30% of incarcerated individuals having some form mental health issue, the old “tried and true” method of incarcerate and medicate will no long work. And there is growing Musings evidence that diet can have an effect on behavior and mental health. We will be addressing this issue Musing Number One at the 2014 International Conference in St. Louis, Missouri, August 10 – 14. I had the distinct pleasure of attending the Ontario Chapter Conference in Niagara Falls, Ontario, in Musing Number Three September. What a great pleasure it was. Steve Morgan and the rest of the Ontario Board could not Speaking of the 2014 International Conference (nice have possibly been more hospitable nor could they segue, eh), I do sincerely hope that you will make have done a better job of organizing a conference. plans to attend. Tim Thielman and I, as co-chairs, And I must commend them on the educational ses- are putting together a program that will be relevant, sions. The ones I was able to attend were top notch. timely, and hopefully different and thought provok- My thanks and congratulations to all involved in ing. St. Louis is an amazing place. There are many planning and executing the Conference. more things to see than the Gateway Arch; the For- est Park Zoo (one of the best in the nation and it’s One of the sessions that I found particularly inter- free), the Missouri Botanical Gardens (they have esting was presented by Anaphylaxis Canada; an one of the best Japanese Gardens in the country), organization dealing with food allergy identifi ca- Laclede’s Landing (great food and St. Louis jazz), tion, the varying severity of reactions and how to for the baseball fans, the St. Louis Cardinals and deal with an allergic reaction. This was a very in- there is always some sort of festival taking place teresting and well-presented session that pointed just two blocks from the hotel. Speaking of the ho- out just exactly how many people in corrections do tel (another nice segu e, don’t cha think) The Union not understand how serious this issue is. In many Station Doubletree Hotel is an amazing venue that cases we have become jaded because we get diets is right downtown. Again, please make plans to written for tolerance problems or personal prefer- attend. Plan a family vacation around the confer- ences and not allergies or actual medical reasons. ence. My point being that there is something fundamen- tally wrong with a system that does not check the As always, if I or the Board can be of any assis- veracity of a statement and does not train those di- tance, please don’t hesitate to ask. rectly responsible for the checking.

Phil Atkinson ACFSA President

2 Winter 2014 ACFSA INSIDER ACFSA REGION I CONFERENCE Leadership “Putting the Pieces Together Re-Entry in Correctional Food Services”

Professional Gang Training Development

March 7 – 9, 2014 Training Gang Sanitation Carousel Oceanfront Resort & Condos 11700 Costal Highway Leadership Ocean City, Maryland 21842 Re-Entry Call 800-641-0011 for Reservations

For more information contact : Make checks payable to: ACFSA Virginia Ricky G. Clark Mail to: Jessica Conner [email protected] 321 Westminster Drive (804) 784-6857 Fishersville, VA 22939

ACFSA INSIDER Winter 2014 3 Executive Director’s Message By Jon Nichols, IOM, ACFSA Executive Director

Don’t tell me. Show me! So, why am I bringing this up? Well, as you may have surmised by looking at the cover of this issue This was the motto of my high school baseball coach, of INSIDER, we are going to be in St. Louis for our Karl Keller. I remember him saying it every practice 2014 Annual Conference. St. Louis is in the “Show and I have remembered it probably every day since. Me” State - Missouri. While doing some research While that may sound like a bit of hyperbole, I assure about the city for our impending arrival, the Show you it’s not. It’s a little voice in my head that I hear Me moniker struck that chord. It was a very simple when people tell me how good something is or how message that is said by many in many different ways great their talents are. I may sound like I am being (“Actions speak louder than words,” “talk is cheap,” cynical, and maybe I am a little, but it all goes back to etc.) but it resonates with me and I think it fi ts our those hours spent on the baseball fi eld practicing all Conference and the Association in many ways. areas of the game (hitting, fi elding, pitching) and the coach imparting his “words of wisdom” throughout. On the pages of this issue of INSIDER magazine, The rote of fi elding grounders, hitting cut-off men, along with the articles and reports, you will fi nd in- getting the bunt down was coupled with the (mostly formation about the 2014 Annual International Con- homespun) thoughts and views of a lifelong baseball ference. I hope that you are already planning to be man with a Midwest sensibility. with us as this will be a very exciting location and our program is certain to provide you with training Keller was old school when it came to sports. Team that is fresh and topical. We’re telling you a great came before personal glory. He despised a “show- deal about St. Louis and what to expect to learn at the boat” and he was quick to remind anyone that seemed Conference, but we plan to deliver on these promises to forget it. It’s something that seems like a far off and actually show you Industry Experts with cut- memory in today’s sports environment. Heck, it’s a ting-edge presentations. We intend to provide you memory in just about every facet of life in the “Me” with ample time to network with colleagues and put culture of today. But back then, it rang true and team you together with the other ACFSA members whose sports were still about the TEAM. There might be knowledge of and experience in the industry will a few stand-outs or a “superstar” on a squad, but it benefi t you professionally. always was about the team fi rst. I was young and impressionable and, in my opinion, very fortunate to And, of course, our Annual Trade Show will again have this “mentor” at the time. It took me years to be the best place for you to connect with our Profes- fully appreciate the mark this coach or teacher left on sional Partners and the latest goods and services for me with such a simple notion. the correctional food service industry. Our partners will show you their latest and greatest products and Continued on Page 5

4 Winter 2014 ACFSA INSIDER services to ensure that you have access to the hottest the middle of the country, it’s drivable from most trends to make your jobs safer, easier, and more cost- states and a short fl ight from most of the others. I do effi cient. hope that you’ll consider making this an opportunity to mix a little pleasure in with work and spend some What more could you ask for from a conference? time on the front and/or back end of the conference Well, I am happy that you asked, because I wanted to dates. You’re sure to have a great time and the good also tell you a little bit about our location... St. Louis, people of St. Louis are sure to show you a good time. Missouri. There is so much history in this city that sits along the banks of the Old Muddy, the Missis- So, now it’s up to you. Make your plans to be with us sippi River. Just over a dozen or so miles from the at the DoubleTree Union Station! Register for con- confl uence of the Mississippi and Missouri rivers ference, book your room and make your travel plans! the city has French, Spanish and, of course, Native We look forward to seeing you there and showing American roots and was named after Louis IX. Louis you a great time! IX is the only canonized King of France, thus Saint Louis. Later in this issue, I will show you just a sam- pling of sites and activities that the city has to offer for your off-time pleasure.

But, that brings me to an important point, which is St. Louis is a vacation destination that offers couples and families a chance to see U.S. history, pop culture and to simply have a great time. Situated in nearly As easy as... + =

Pre-cooked Frozen Prepare using a Kettle Add seasoning for taste. Vegetable Pasta Blendd ooff bobolingoling wawater.ter. No Cook Chill required! *

• SSaSaveve TimeTiime ini PreparationPreparation • NNutritiousutritious anandd CoCCoststt EEffectiveffectiive • All-in-one Application • Convenient & Kettle Friendly Custom Blends Available For more information contact: Toll Free – 877.250.3200 [email protected] *Seasoning not included. Healthy Heart Foods is a registered trademark of Intersect USA July 2012

ACFSA INSIDER Winter 2014 5 Past-President’s Message By Benson Li, ACFSA Past-President

The mission of ACFSA is to develop and promote During the last Annual Conference in Reno, I learned educational programs and networking activities to about the freedom of religion and the religious diets; improve professionalism and provide an opportunity the proper way to handle the religious diets in order for broadening knowledge. When I was attending to reduce my personal liability. Many legal cases the University of Hawaii, I was very impressed with had been challenged in the circuit courts and the in- the third generation IBM computers. We learned mates had won a few cases. our Basic language and wrote our programs line by line. You learned how to punch cards and stacked Do you know the relations between the 8th Amend- them according to the line numbers. Good luck ment and the disciplinary loaf; known as nutra-loaf, to you, if your lines were out of sequence or your a.k.a. nutri-loaf, management loaf, or isolation dis- cards were punched incorrectly, you may have to ciplinary diet? Since withholding food from an in- do it again. You had to submit your assignment to mate is cruel and unusually punishment, many states the Teaching Assistants, so that they could run the have a disciplinary meatloaf with various recipes. program for you overnight. The next day, you may Some states serve the loaf three times a day and be very impressed with your print out or you’ll be some states only serve twice a day. However, if you reading the tape with holes and trying to fi gure out do not follow the recipe, you may face legal conse- what you did wrong. Currently in 2014, you can use quences. a smart phone to look for the same information that you need within a few seconds. Attending ACFSA conferences is a good invest- ment, Please plan to attend the next conference in ACFSA is the source for your information high- St. Louis. I cannot afford to miss it. See you at the way. Your front line employees may or may not like Doubletree Union Station, August 10-14, 2014. changes. They have been doing the same job for the last thirty years why should they change? We TThehe AACFSACFSA MissionMission Statement:Statement: change because of effi ciency, liability, and the de- mand of our employers to do more with less. The DevelopDevelop aandnd ppromoteromote ACFSA web-site provides us with current informa- tion such as state laws, and the discussion board top- ics. The insider magazine provides current topics from different institutions from planting to pruno issues. The Annual and Chapter conferences allow- eyou to learn from our experts in the fi eld as well as network with active members and professional partners

6 Winter 2014 ACFSA INSIDER ACFSA INSIDER Winter 2014 7 In Memoriam: AACFSA’sCFSA’s 20132013 OperatorOperator ofof thethe YearYear RayRay BullockBullock

By Jon Nichols, IOM, ACFSA Executive Director

It is with great sadness that I pass along the news that our friend and colleague Ray Bullock of the San Diego Sheriff's Department passed away early this morning with family and friends by his side. Ray was a great support to ACFSA and loved the industry. This past August he was honored as the 2013 ACFSA Operator of the Year. He was very proud of the honor and we are proud to have known him.

Kurt Greiner, Ray’s colleague from the San Diego Sheriff’s Depart- ment offered the following statement for those that have asked about sending cards and donations:

We are going to set up a memorial service for Ray Bullock in either April or May here in San Diego, preferably at the USMC Miramar Air Station Chapel as Ray had requested before he passed. Larry (Men- dez) and I are coordinating all possible service dates with his mother, sister and Rene Harvey. I will keep you all informed of the date and where cards and fl owers could be sent at that time. There may even be a donation to a military charity being set up in Ray’s honor, more on that later.

Peggy Bullock (Ray’s Mother) expressed to me that she would like to thank everyone for their support, thoughts and prayers during the past month. She did not realize the extent of Ray’s extended family and how close knit everyone was and how much Ray was admired and respected in our industry.

Thank you for your continued support during these diffi cult times.

The following was offered by Robert Pennix, ACFSA Region I Director. I thought it was beautifully written and wanted to share.

They say in darkness a single candle can be seen from 10 miles away. What do we know of Ray? We know that in quietness and stillness there is strength. There is evidence from the kind words that everyone is speak- ing. We the ACFSA family saw the light that Ray shone with the words that were spoken during the recent award presentation. How many lives has he touched? I say everyone he has touched can honor him in this manner, “We keep the light burning by being the positive image he refl ected.” I am praying that his true love, his immediate family will fi nd comfort in knowing that God loves him and has prepared a place for him where there is no suffering.

It was just the last issue of INSIDER when we published the news of Ray’s winning the 2013 Operator of the Year Award. I thought it fi tting to reprint his Thank You letter. RIP Ray Bullock.

8 Winter 2014 ACFSA INSIDER TToo MyMy ACFSAACFSA Family...Family...

First of all, a big Thank You and another round of Applause to Laurie and her Committee for the great job they did putting together an excellent, timely and relevant program for the Reno Conference. I came away from this conference with new ideas and perspectives, had an opportunity to re-connect with friends and re- ally enjoyed the whole program.

Secondly, I need to take this opportunity to thank you all for your many kind words, thoughts and prayers since the passing of my wife Julia last year. The outpouring of sympathy, affection and genuine concern that I received from so many in this organization was greatly appreciated and very deeply felt. Many of you had an opportunity to meet Julia a few years ago at the San Diego Conferences and I know that she was impressed with the caliber of people in this organization. You made her feel like a part of this family and I thank you.

Lastly (and by no means least) I wish to thank you for the extraordinary honor that was granted me at the Reno Conference. To say that I was surprised would be an understatement. I was aware that Larry Mendez had nominated me for the award, but I had no idea that I had been selected. As those of you in attendance may have noticed, I was genuinely stunned when Jim Beach called my name. It was a surreal and bittersweet moment for me. And one of the few times in my life I did not know what to say (or if I said anything coherent at all). So let me say now that I am humbled and truly honored. And I must share this award with Larry, Kurt and Marlene. Everything that we have accomplished in San Diego is a team effort and I thank them.

The ACFSA has been my 2nd family for some time. The people that I’ve met, the friends that I’ve made and the bonds that have been forged will stay with me throughout my life. I would not be the person I am today, professionally or personally, without this organization and all the fi ne and wonderful people it encompasses. Bless you for welcoming me into the fold and allowing me to be a part of this family.

And thank you again for the honor and recognition of “Operator of the Year”. For that and for your fellow- ship, I will be eternally grateful.

Thank you and bless you, Ray Bullock

ACFSA INSIDER Winter 2014 9 DDietitian’sietitian’s CCornerorner

TThehe Non-TraditionalNon-Traditional Dietitian’sDietitian’s RoleRole BByy BBarbaraarbara Wakeen,Wakeen, MA,MA, RD,RD, LD,LD, CCFP,CCFP, CCHPCCHP

Over the last few years I have been working Registered Dietitians (RDs) and other related disci- with dietetics students who are gaining ‘shadowing’ plines enter Corrections as a new venue all the time. experience to gain acceptance to the dietetics’ I receive queries from RDs, Food Service and Medi- programs at the local universities. The students fi nd cal personnel asking about issues related to nutri- the Corrections venue interesting and are enthusiastic tion, medical and religious diets, food preferences, to assist with menus, nutritional analyses, recipes and service and food safety. more. The venue is often one they hadn’t thought of as an option. One of the most recent RD queries was if McDon- alds twice a day was normal in a jail setting, or In the recent past years, I had made arrangements even acceptable. The facility was small and had no with the local jails for shadowing as it became a kitchen. We discussed desired nutrients and recom- popular venue for the students. As the ability to visit mendations to ensure nutritional adequacy. facilities has dwindled, I continued to get requests and arranged one-on-one shadowing in my home of- I communicated recently with a Health Services Ad- fi ce. It is impressive to see their abilities and desires ministrator (HAS) regarding a grievance from an to ‘jump in’ to assist, rather than just observing. inmate on a vegan diet (that was being honored) as a lifestyle choice. The inmate submitted likes and Recently, I had the opportunity to speak at the dislikes then complained about receiving carrots (a University of Akron Student Dietetic Association dislike), beans (determined as pork’ n beans) and meeting about non-traditional opportunities for di- wouldn’t eat the oranges because they were seed- etitians….Corrections. Of course to those of us in less and contained GMOs! Communications with Corrections, this is a normal venue! administration resulted in no lifestyle choices being honored. I must say, this is the fi rst time I have seen I shared the history of my 24 year plus career in Cor- a grievance about GMOs. rections that was initiated by a court mandate, at a maximum security prison, and how my corporate Corrections dietitians provide clinical services, contract management position serving multiple ven- managerial services, or both, as full and part-time ues was eliminated at the end of the court mandate. employees, and as consultants for varying levels The evolution that followed that was in contract of government and private entities. We have to be management as the Corporate Dietitian for Correc- knowledgeable of many disciplines and nutrition tions to my current role as a consultant specializing and food-related care, to meet the needs of our ex- in Corrections. I highlighted the benefi ts of the cor- tended care population and governing agencies reg- porate world, as well as that of being a consultant, ulated within the Corrections. and emphasized the importance of getting clinical, food service and other types of experience. Continued on bottom of Page 11

10 Winter 2014 ACFSA INSIDER ® is made for Corrections. We understand your kitchen challenges!

NEW 2-Sided Tray 5 REASONS Assembly Line ADDITION Why YOU’LL LOVE doing business with us! FULL TANG DOUGH CUTTER 100% Satisfaction Guaranteed! Call our correctional experts TOLL FREE CUSTOM COLORS Custom colors and products to solve YOUR problems NOW AVAILABLE 630-862 - $14.99 Easy ordering online or by phone FREE samples of Cook’s Brand and FSE products Save 15%* 100% Call NOW and SAVE 15%! on your next order! Like us on Use promo code: 13PA2 SATISFACTION GUARANTEED! Facebook! *Limited t If you’re not happy with our service or products, we’ll work 1-800-956-5571 o one time use, e quipment, m excludes ust reference code when with you for complete resolution of your concerns quickly Follow us on you ca Reference this ad - use code 13CPA2 ll or enter at chec and painlessly. If you’re not satisfied, contact us kout immediately. 1-800-956-5571 or shop online: www.cookscorrectional.com

We work in many aspects of care from adequate ing live, but not before the completion of this article. nutrition for healthy individuals to meeting dietary To participate, one must be a DHCC member, which needs for pregnancy, diabetes, dialysis, hypertension, means a member of the Academy of Nutrition and cardiovascular disease, HIV, psychiatric disorders, Dietetics as well. To join visit www.DHCCdpg.org celiac disease, food allergies and consistency modi- or contact Marlene Tutt at . fi ed diets. We fulfi ll the roles of food administrators, Emails communicated through this group are sent directors, trainers, liaisons and inspectors. We need through a private email address for DHCC members to be knowledgeable of religious diet restrictions as only. There are many member benefi ts including well as standards for the varying jurisdictions and networking, publications and continuing education accrediting organizations. credits.

Watching the Grammy Awards Sunday evening, and Membership Information the variety of acts, I was moved to think of how di- etitians are similar to musicians. We all have our If you would like to be added to the Dietitians in audience, our style, our area of expertise and our Corrections networking listserv, please email me di- venue. If I can help an aspiring dietitian fi nd their rectly at [email protected]. This is an informal niche, that is rewarding indeed. discussion group and your name/email address will be listed in each email sent to the group. You do not have to be a dietitian to be on the list. Noteworthy News

Dietetics in Health Care Communities (DHCC) has a new EML for the Corrections Sub-Unit that is go-

ACFSA INSIDER Winter 2014 11 $&)6$,QWHUQDWLRQDO&RQIHUHQFH$&)6$,QWHUQDWLRQDO&RQIHUHQFH $XJXVW$XJXVW³³³ 8QLRQ6WDWLRQ'RXEOHWUHH+RWHO8QLRQ6WDWLRQ'RXEOHWUHH+RWHO 6W/RXLV0LVVRXUL6W/RXLV0LVVRXUL ´0HQWDO+HDOWK2XUVDQG7KHLUVµ´0HQWDO+HDOWK2XUVDQG7KHLUVµ

:KHQ,KHDUG\RXPLJKWQRW EHDEOHWRPDNHLW

:KHQ,KHDUG\RXZRXOG EHWKHUH

ZĞŐŝƐƚĞƌŶŽǁĂƚ ǁǁǁ͘ĂĐĨƐĂ͘ŽƌŐ

12 Winter 2014 ACFSA INSIDER THE 2014 ACFSA ANNUAL INTERNATIONAL CONFERENCE & VENDOR SHOWCASE

AUGUST 10-14, 2014

ACFSA INSIDER Winter 2014 13 About Keynote Speaker Mike McKinley

Mike McKinley is a businessman, motivational speaker, consultant, author, and business owner. For over 25 years, he was involved in the daily operations of the multi-million dollar educational publishing house which he founded.

Presenting hard-hitting business content delivered in a fun way, Mike entertains while he teaches – present- ing as the keynote speaker at corporate trainings, to in-house programs, and for professional association meetings. His long-term client list includes Chrysler, Toro, American Airlines, Great Clips for Hair, Sub- way, American Family and First Bank. Hundreds of companies – from construction to healthcare, high technology fi rms to the auto industry – have relied on Mike for insight into creating today’s business in- novation and success.

His program topics include Change, Motivation, Maximizing Performance, Customer Service, Team- work, Leadership and Balancing Work & Home.

With a career in manufacturing and retail and with experience in radio and television broadcasting, Mike has a breadth of business expertise on which to draw when he shares his ideas and programs with large audiences, individuals, management teams and boards of directors across the country.

As a committed civic volunteer, Mike enjoys assisting various organizations, bringing his professional and personal strengths to help those in need. He often visits his alma mater, volunteering his time and sharing his business expertise with students whom he considers the business leaders of tomorrow. Through spon- sorship of United Way functions, providing scholarships and support at his alma mater, and working with those dealing with terminal illnesses, Mike appreciates the many opportunities he has to give back to his community.

Mike and his wife Deb live in Wisconsin and Florida and enjoy sharing time with their fi ve children.

Mike uses real life photos for fun and humor yet ties them into serious points about life and business. He works to share his message of maximizing performance and enjoying the ride!

14 Winter 2014 ACFSA INSIDER $%,/,7,(6

dŚĞƌĞŽŶĐĞǁĂƐĂĐŝƚLJĚǁĞůůĞƌǁŚŽůŽŽŬĞĚĂƚĂĨĂƌŵĞƌŽƵƚŝŶ ŚŝƐĮĞůĚĂŶĚĞŶǀŝĞĚƚŚĞƟŵĞƚŚĂƚŚĞŚĂĚƚŽďĞĐůŽƐĞƚŽƚŚĞ ĞĂƌƚŚĂŶĚƚŽŵŽǀĞĂďŽƵƚŝŶƚŚĞǁŝĚĞŽƉĞŶĐŽƵŶƚƌLJƐƉĂĐĞƐ͘ dŚĞĨĂƌŵĞƌƐĂǁƚŚĞĐŝƚLJĚǁĞůůĞƌĂŶĚƚŚŽƵŐŚƚĂďŽƵƚŚŽǁŚŝƐ ǁŽƌŬĚĂLJĞŶĚĞĚĂƚϲƉ͘ŵ͕͘ůĞĂǀŝŶŐŚŝŵĨƌĞĞƚŽƚĂŬĞŝŶĂŵŽǀŝĞ ŽƌďĂůůŐĂŵĞŝŶƚŚĞĞǀĞŶŝŶŐ͘dŚĞƌĞŽŶĐĞǁĂƐĂƐĐŚŽŽůƚĞĂĐŚĞƌ ǁŚŽůŽŽŬĞĚĂƚĂLJŽƵŶŐĐŚŝůĚŝŶŚĞƌĐůĂƐƐƌŽŽŵĂŶĚĞŶǀŝĞĚŚŝƐ LJŽƵƚŚĂŶĚŚŝƐĞŶĞƌŐLJĂŶĚĂůůƚŚĞĞdžĐŝƟŶŐĐŚŽŝĐĞƐƚŚĂƚůĂLJďĞͲ ĨŽƌĞŚŝŵ͘dŚĞƐĐŚŽŽůĐŚŝůĚƐĂǁƚŚĞƚĞĂĐŚĞƌĂŶĚĐŽǀĞƚĞĚŚĞƌ ƉŽǁĞƌƚŽůĞĂǀĞƚŚĞƌŽŽŵǁŚĞŶĞǀĞƌƐŚĞǁĂŶƚĞĚƚŽǁŝƚŚŽƵƚ ĂƐŬŝŶŐ͘dŚĞƌĞŽŶĐĞǁĂƐĂŵĂŶĂŐĞƌǁŚŽůŽŽŬĞĚĂƚŽŶĞŽĨŚŝƐ ǁŽƌŬĞƌƐĂŶĚĞŶǀŝĞĚƚŚĞŇĞdžŝďŝůŝƚLJŚĞŚĂĚƚŽĐŽŶĐĞŶƚƌĂƚĞŽŶ ŽŶůLJŽŶĞĂƐƉĞĐƚŽĨƚŚĞũŽď͘dŚĞǁŽƌŬĞƌƐĂǁƚŚĞŵĂŶĂŐĞƌĂŶĚ ĞŶǀŝĞĚƚŚĞǀĂƌŝĞƚLJŽĨŚŝƐũŽď͘dŚĞƌĞŽŶĐĞǁĂƐĂŵŽǀŝĞĨĂŶ ǁŚŽůŽŽŬĞĚĂƚĂŶĂĐƚƌĞƐƐĂŶĚĞŶǀŝĞĚŚĞƌĨĂŵĞ͕ŚĞƌďĞĂƵƚLJ ĂŶĚŚĞƌƌŝĐŚƐƚLJůĞŽĨůŝǀŝŶŐ͘dŚĞŵŽǀŝĞƐƚĂƌƐĂǁŚĞƌĨĂŶĂŶĚ ĞŶǀŝĞĚŚŝƐĂďŝůŝƚLJƚŽŵŽǀĞĂďŽƵƚǁŝƚŚŽƵƚďĞŝŶŐƌĞĐŽŐŶŝnjĞĚ͘ dŚĞƌĞŽŶĐĞǁĂƐĂĮƐŚǁŚŽůŽŽŬĞĚĂƚĂďŝƌĚĂŶĚĞŶǀŝĞĚŝƚƐ ĂďŝůŝƚLJƚŽƐŽĂƌŚŝŐŚĂďŽǀĞƚŚĞƚƌĞĞƐĂŶĚƐŝƚŝŶƚŚĞďƌĂŶĐŚĞƐƚŽ ƐŽĂŬŝŶƚŚĞƐƵŶ͘dŚĞďŝƌĚƐĂǁƚŚĞĮƐŚĂŶĚĞŶǀŝĞĚĂůůƚŚĞ ďĞĂƵƟĞƐŝƚŬŶĞǁŽĨƚŚĞƵŶĚĞƌǁĂƚĞƌǁŽƌůĚ͘

zŽƵƐĞĞ͕ǁŚĂƚĞǀĞƌŽƵƌƐŬŝůůƐĂŶĚƚĂůĞŶƚƐĂƌĞ͕ǁĞĐŽƵůĚǁŝƐŚƚŚĞLJǁĞƌĞƐŽŵĞƚŚŝŶŐĞůƐĞ͘Ƶƚ͕ŝĨǁĞĂƌĞ ďůĞƐƐĞĚƚŽďĞĂĮƐŚ͕ŝƚŝƐƐŝůůLJƚŽǁĂŶƚƚŽďĞĂďŝƌĚ͘tŚĂƚĞǀĞƌLJŽƵĚŽďĞƐƚ͕ŐƌĂůĚŽĨŝƚĂŶĚŚĂǀĞŶŽ ƌĞŐƌĞƚƐŽǀĞƌŶŽƚďĞŝŶŐƐŽŵĞďŽĚLJĞůƐĞ͘

ZĞƉƌŝŶƚĞĚǁŝƚŚƉĞƌŵŝƐƐŝŽŶĨƌŽŵ͞<ĞĞƉŝŶŐůŝǀĞ͘͘͘ĂŶĚKƚŚĞƌ>ĞƐƐŽŶƐtŽƌƚŚ >ŝǀŝŶŐ͘͟

dŚĞĂƵƚŚŽƌ͕DŝĐŚĂĞůW͘DĐ<ŝŶůĞLJ͕ŝƐĂŶĂƟŽŶĂůůLJŬŶŽǁƐƉĞĂŬĞƌĂŶĚĂƵƚŚŽƌ͘ Dƌ͘DĐ<ŝŶůĞLJǁŝůůďĞƚŚĞŽƉĞŶŝŶŐŬĞLJŶŽƚĞƐƉĞĂŬĞƌĨŽƌƚŚĞ&^/ŶƚĞƌŶĂƟŽŶĂů ŽŶĨĞƌĞŶĐĞŝŶ^ƚ͘>ŽƵŝƐ͕DŝƐƐŽƵƌŝ͕ƵŐƵƐƚϭϬͶϭϰ͕ϮϬϭϰ͘

ACFSA INSIDER Winter 2014 15 The 2014 Trade Show Theme By Jon Nichols, IOM, ACFSA Executive Director “Open ye gates! Swing wide ye portals! Enter therein, ye sons of men... Learn the lesson here taught and gather from it inspiration for greater achievements.” -- David R. Francis, April 30, 1904

Reportedly, the quote above opened the 1904 World’s Fair. Why is that special? Well, the World’s Fair that year was held in none other than St. Louis, Missouri. St. Louis, if you haven’t heard, is the home of the 2014 ACFSA Annual International Conference. While we may not have the same pomp and circumstance surrounding our show, I did think it interesting that this quote speaks of lessons taught and inspiration gathered from a shared experience. That is always what ACFSA strives for at our annual assembly and the program that we are planning is sure to be another great one.

Now, why do I bring up the 1904 World’s Fair? Primarily because the theme for our Trade Show this year is The World’s Fair! Booths will be decorated and costumes worn that will depict the theme of the World’s Fair. Innovation and Exhibition from countries around the world!

For those not indoctrinated, a World’s Fair is a universal, public exhibition on a grand scale where new prod- ucts and National cultures are introduced to those in attendance. New technology, food items, ideas are all on display for attendees to see, touch, taste, feel and experience. Those that are showing their items have an in- stant indicator about the popularity, potential or maybe even any issues with their goods and services. Sounds kinda familiar, huh? Yeah, I think you are starting to see where I am going with this. It’s the perfect theme for our Trade Show this year in St. Louis!

I started to do a little bit of research for this and found some interesting, fun facts about the 1904 World’s Fair. Actually, it was called the Louisiana Purchase Exposition to celebrate the 100 year anniversary of the Louisiana Purchase of 1803. The celebration was delayed one year to allow more wide-scale planning and participation. The 1904 gathering is one of the most iconic in American “culinary” history! Many foods are reported to have been introduced or invented at this assembly, but in most instances it appears that they were more likely just “popularized” at the Fair. A sampling:

The ice cream cone was reportedly invented for the World’s Fair by pastry maker Ernest Hamwi who supplied his Zalibia waffl e for ice cream vendor Arnold Fomachou. Prior to this, ice cream was served in a glass, metal or paper dish or bowl and eaten with a spoon. The cone allowed people to be mobile while eating their delicious creamy cold confection. Good job, guys!

The hot dog, arguably one of the most popular American of foods, appeared at the St. Louis World’s Fair. To be more fair, it was the fi rst record of these delicious sausages, which had been around for ages, being served on a bun and given the moniker “Hot Dog!” Plus, it’s when mustard became a fa- vorite condiment for them.

16 Winter 2014 ACFSA INSIDER There are many tales claiming that the hamburger was introduced at the St. Louis Fair, but the legiti- macy of these claims have many detractors. However, it may be the fi rst time that the term “hamburg- er” was used and some claim that it was the fi rst time that raw onion was included as an ingredient. No matter what the real story, the hamburger was a huge hit at the 1904 affair and for that, we are grateful!

There are numerous stories about iced tea being “invented” at the 1904 rendezvous. The story goes that a tea plantation owner planned to sample his hot tea to attendees. The St. Louis summer months were sweltering, and few people were interested in a “hot” beverage. Story has it that the proprietor threw ice into this drink that was a “hit” at the fair. Iced tea is a favorite “American” beverage to this day! Sweet! Or, if you’re like me, Plain!

Peanut butter was evidently invented about 25 years prior by a physician who crushed peanuts into a paste for his geriatric patients that were lacking the teeth necessary to chew the peanuts. It made some traction at the Chicago World’s Fair in the late 1800’s but Bayle Food Products took its version to St. Louis where gained greater exposure and popularity after selling out in just 3 days! They charged a penny per sample.

Finally, Cotton Candy! In 1897 a Dentist (seriously) named William Morrison and a candy maker, John Wharton invented the cotton candy machine. These two men brought their machine to the 1904 Fair and it was another instant “hit” that kids and adults still love! Sticky fi ngers aside, anyway!

So, there you have it. There is some pretty fun “history” from the St. Louis World’s Fair (Louisiana Purchase Exposition, if you insist) and it provides us with the perfect theme for our show!

Canada U.S.A. Australia Ireland

Costa Rica Greece Morocco Egypt

In an effort to make this idea more interesting and give our exhibiting vendors more ideas, the Conference Trade Show Committee has chosen Countries as the focus for decorations and costumes. They have provided the eight countries above to choose from but, in an effort to allow for the utmost creativity, exhibitors are not limited to those eight counties. Should you have a great idea or want to depict another country that is not on this list, then please feel free to use it! The only rule is to “let your creative juices fl ow!” To our Professional Partners, please see page 26 of this issue of INSIDER for more information about the theme and how you can be rewarded for your creativity!

And attendees are encouraged to participate, too! Dress in colorful costumes that depict your National heri- tage or a favorite vacation, or whatever just feels fun! Start planning now and WOW us in St. Louis!

ACFSA INSIDER Winter 2014 17 Meet Us in St. Louis! By Jon Nichols, IOM, ACFSA Executive Director

The City of St. Louis celebrates the 250th anniversary of its founding in 2014!

Named for Louis IX of France, the city of St. Louis was founded in 1764 by Pierre Laclède and Auguste Chouteau. That means that 2014 marks 250 years since the city’s founding and ACFSA will be there for some of the festivities. While the actual birthday of St. Louis is Valentine’s Day weekend, the city will let you eat cake! Well you can have cake, anyway, as Commemorative Birthday Cakes will play a key and interactive role throughout the year. A region-wide “Cakewalk” will provide an educational walk through St. Louis’ his- tory. Ornamental birthday cakes will be placed at 250 regional historical locations They’ll be interactive and those with smart phones and tablets can receive facts on their device about the location’s history.

The St. Louis Gateway Arch The iconic St. Louis Gateway Arch is right downtown and most people are not aware that you can take a “tram” to the top for some cramped, but awesome views of the city! The Gateway Arch was designed by ar- chitect Eero Saarinen and structural engineer Hannskarl Bandel in 1947. Construction began in 1963, and was completed in 1965. The cost of the project was about $13 million or nearly $100,000,000 in today’s dol- lars! That means that 2015 will mark the 50th Anniversary of the Gateway Arch and there are renovations taking place throughout the year. However, this famed landmark will remain open while the work is being done, so you will have the opportunity to experience the ride to the top.

The St. Louis Cardinals The St. Louis Cardinals Baseball Club is much beloved by the citizens of St. Louis (and most of Missouri for that matter!) and will be playing the Boston Red Sox from August 5-7 and the San Diego Padres from August 14-17. That is immediately before and after our conference giving you the perfect excuse to arrive early and/ or stay late. Opened in 2006, Busch Stadium is one of Major League Baseball’s fi nest ballparks and even if you cannot see a game while you’re in town, or you’re not a huge baseball fan, you’ll want to make it a point to visit for a tour of the Stadium. The city is steeped in baseball history and the docents are traditionally “his- torians” of the game and the city and they will regale you with some great facts and wonderful stories about both. Plus, the sight-lines from home plate can’t be beat! The people in St. Louis are known as some of the best baseball fans in the country, so rooms book up in the city when the Cardinals are playing.

Ballpark Village Scheduled to open in April of 2014, Phase I of Ballpark Village will be the fi rst ever, “sports anchored, multi- phased, mixed use development.” Just outside of Busch Stadium and in the heart of Downtown, Ballpark Village is destined to become the premier dining and entertainment district in the region and you will be there to experience the more than 100,000 square feet of restaurants, shopping and entertainment options. Future phases will include offi ce, residential, retail and hotels.

18 Winter 2014 ACFSA INSIDER Anheuser Busch Brewery The World Famous Anheuser Busch Brewery has been a part of the St. Louis story for more than 150 years. Offering FREE tours every day of the week, you will want to visit the Brewery to learn about the Anheuser Busch family of beers and their production process. This is also the home and where the stables are for the World Famous Budweiser Clydesdale Team. These handsome horses reside and train here when they’re not out working. For those that enjoy beer and either fancy themselves a “beer master” or would like to be called one, there is a special “class” offered and upon completion you will receive a certifi cate for your hard work! The Anheuser Busch Brewery is in the city of Soulard which is a short distance from Downtown.

City Museum

Housed in the 600,000 square-foot former International Shoe Company, according to their website the City Museum is an eclectic mixture of children’s playground, funhouse, surrealistic pavilion, and architectural marvel made out of unique, found objects. The brainchild of internationally acclaimed artist Bob Cassilly, a classically trained sculptor and serial entrepreneur, the museum opened for visitors in 1997 and Cassilly and his longtime crew of 20 artisans have constructed the museum from the very stuff of the city. It has urban roots deeper than any other institutions’. Reaching no farther than municipal borders for its reclaimed building materials, City Museum boasts features such as old chimneys, salvaged bridges, construction cranes, miles of tile, and even two abandoned planes! This is a fascinating place to visit.

Citygarden

A vibrant and serene blending of lush plantings and internationally renowned sculptures with delights of wa- ter, stone, architecture and design. Citygarden is a favorite spot for locals and visitors alike and provides a welcome escape from the pressures of the day. It’s open and accessible year-round and located within walking distance of the Gateway Arch.

Cathedral Basilica of Saint Louis

Built between 1907 and 1909, this Cathedral is known for its beautiful interior mosaics, which took nearly 80 years to create using more than 41 million pieces of tile (the largest in the world). Also known as the Saint Louis Cathedral or the New Cathedral, it is the mother church of the Archdiocese of St. Louis and the seat of its Archbishop. The cathedral is named for Saint Louis and was designated a basilica by Pope John Paul II in 1997.

ACFSA INSIDER Winter 2014 19 St.Louis Convention & Visitors Commission 1

St. Louis History

Gateway Arch Construction

St. Louis’ signature attraction, the Gateway Arch, opened in 1965 as a monument to honor President Thomas Jefferson and his vision of a continental United States. The soaring Arch, the Museum of Westward Expansion and the historic Old Courthouse make up the Jefferson National Expansion Memorial, a National Park Service site along the banks of the Mississippi River. The engineering marvel doubles as a giant sculpture and a monument to the historic opening of the American West.

St. Louis has a decidedly colorful history, including ownership by Museum of Westward Expansion both France and Spain. But before European explorers traveled here, this rich land was home to the Mississippians, an Indian civilization of mound builders where more than 20,000 people lived in the fertile river valley. When that culture disappeared during Europe’s Middle Ages, only their huge, mysterious earthen structures were left, earning Hyatt Regency St. Louis St. Louis one of its earliest nicknames, “Mound City.”

In 1764, French-born fur traders Pierre Laclede and his stepson Auguste Chouteau journeyed upriver from New Orleans and founded the city, naming it for Louis IX, the Crusader King of France. St. Louis was built in Spanish territory on a high bluff just 18 miles south of Lewis and Clark Portraits the confluence of the Mississippi and Missouri rivers, a perfect site from which to trade with Native Americans in the fur-rich lands to the west. France regained rights to St. Louis and points west in 1800, but Napoleon sold the Louisiana Territory to President Thomas Jefferson in 1803 without ever taking possession. Overnight the size of the United States had doubled.

When Jefferson sent explorers Lewis & Clark from St. Louis to chart the new Louisiana Territory in 1804, more than 1,000 French, Spanish, Indian and free and slave blacks lived in the city, which already was the center of the fur trade in America. Two years later, after the triumphant explorers returned from the Pacific with their Corps of Discovery, St. Louis became the last stop for mountain men

20 Winterand 2014 trappers heading to the newly opened frontier. St. Louis’ booming ACFSA INSIDER Saint Louis Statue 2 St.Louis Convention & Visitors Commission

fur trade lasted until 1840, but the westward movement of Americans through St. Louis – “the gateway to the west”– was to last for many more years. For decades, entrepreneurs would make fortunes in St. Louis by selling goods to pioneers and adventurers who gathered their supplies and headed west for land, gold and glory.

The first steamboat arrived in St. Louis in 1817, heralding a new era of commerce and travel along the Mississippi River. Soon it was common to see more than 100 steamboats lining the cobblestone levee during the day. This was the Mississippi River Mark Twain came Steamboats on the Mississippi River circa 1904 to know as a riverboat pilot and later as an author. In 1849, a deadly fire destroyed one-third of the city when the steamboat “White Cloud” exploded on the riverfront. Only two historic structures – the Old Courthouse and Old Cathedral – were saved by a quick-thinking fireman who lost his life setting an explosion that kept the flames away from both buildings. Both structures remain and are open to the public.

The Civil War divided St. Louis just as it divided the nation. Missouri stayed in the Union and abolitionists shared the streets of the booming city with slaveholders. The result of the Dred Scott trials, which began at the Old Courthouse downtown, is considered the flashpoint that led the nation into the Civil War. In 1857, the United States Supreme Court denied slaves Dred and Harriet White Haven, the Ulysses S. Grant National Historic Site circa 1920 Scott their freedom, and the 10 year legal battle finally ended. St. Louis’ Civil War connections can be explored in depth at attractions such as White Haven, the Ulysses S. Grant National Historic Site, and at the Jefferson Barracks Historic Park. Grant served at the Barracks prior to the war along with other well-known soldiers, including Robert E. Lee.

In 1874, the completion of the Eads Bridge across the Mississippi heralded a new day for the railroad, also known as the “Iron Horse.” St. Louis became a major industrial center with dozens of breweries operating in the city, including Anheuser-Busch. The company offers free tours of its historic complex daily. Brewing history is also explored at tours of the Schlafly Bottleworks, a local Eads Bridge microbrewery that has gained popularity during the past two decades.

ACFSA INSIDER Winter 2014 21 St.Louis Convention & Visitors Commission 3

Clothing and shoe manufacturers thrived in St. Louis, and the former warehouses that populated downtown’s garment district have been reborn as new lofts, restaurants, retail, nightclubs and office space. This is the St. Louis the world called, “first in shoes, first in booze, and last in the American League,” a reference to the St. Louis Browns baseball club.

New immigrants changed the face of St. Louis throughout the 19th century. Joining the French, Spanish, Indians and African descendants were Germans who settled in 1904 Worlds Fair in Forest Park St. Louis and along the Rhine-like Missouri River valley, Irish who escaped the famine of their homeland and Italians who worked the clay mines. St. Louis continues to welcome newcomers today, with large immigrant populations of Latinos, Bosnians and Asians settling throughout the area.

By 1890, the U.S. Census declared that the frontier had closed and America held no more unexplored and undiscovered lands. To honor St. Louis’ role in the westward expansion of the United States, civic leaders planned a grand World’s Fair, officially dubbed the

Louisiana Purchase Exposition. The 1904 celebration, Scott Joplin Memorabilia held in Forest Park, recognized the 100th anniversary of the Louisiana Purchase. The park was transformed into a glittering expanse of palaces and attractions, drawing 20 million visitors and exhibits from 43 countries over seven months. Popular new foods, including the ice cream cone and iced tea, were introduced to a wide audience at the fair, and Scott Joplin’s new ragtime music enthralled visitors. The song (and later the Judy Garland movie) “Meet Me in St. Louis, Louis” summed up the most glorious time St. Louis had ever seen. The fair and the 1904 Olympic Games, which took place on the fairgrounds and at Washington University that same summer, defined St. Louis as a world-class city. Today, the legacy of the fair is explored in a permanent exhibit at the Missouri History Museum in Forest Park.

The first International Balloon Race was held in St. Louis in 1908, and less than 20 years later, aviation was still in the forefront when Charles Lindbergh captured the world’s imagination by crossing the Atlantic non-stop. His 1927 solo flight from New York to Paris took place in an airplane nicknamed “Spirit of St. Louis,” thanks to financial backing by local businessmen.

Charles Lindbergh with his plane the “Spirit of St. Louis” 22 Winter 2014 ACFSA INSIDER 4 St.Louis Convention & Visitors Commission

When America headed into space, St. Louis provided a launching pad for the McDonnell Space Program, as Project Mercury and Gemini crafts were assembled under the tutelage of McDonnell Aircraft. Aviation continues to play a major role here today with Boeing’s military manufacturing operations located in the area. Visitors can learn more about flight and space travel at Boeing’s Prologue Room in the Challenger Learning Center and at the Saint Louis Science Center in Forest Park.

St. Louis’ appreciation of its history is reflected in the The Griot Museum of Black History and Culture number of historic home tours held throughout the year. For an in-depth look at St. Louis’ history, visitors can explore the galleries in the Old Courthouse, the Museum of Westward Expansion at the Gateway Arch and the Missouri History Museum, where a replica of Lindbergh’s Spirit of St. Louis airplane is a highlight. The Lewis & Clark expedition is chronicled and pioneer life is interpreted by National Park Service rangers at the Museum of Westward Expansion, located underground on the Gateway Arch grounds. The explorers also take center stage at the area’s Lewis & Clark State Historic Site and the Lewis & Clark Boathouse.

Explore St. Louis’ African American heritage at the Griot Museum of Black History and Culture. Tour historic homes such as the Campbell House Museum, an 1851 Victorian home, the Eugene Field House and St. Louis Toy Museum, or re-visit the early days of state politics at the First Missouri State Capitol State Historic Site. See St. Louis’ role in worldwide events through the Holocaust Museum & Learning Center and the Soldiers Memorial Military Museum, and the city’s longstanding love affair with the automobile at the Kemp Auto Museum and the Museum of Transportation.

Campbell House Museum

ACFSA INSIDER Winter 2014 23 Kemp Auto ACFSA 2014 Annual International Conference & Vendor Showcase August 10-14, 2014  St. Louis, Missouri  DoubleTree Union Station

Name______Nickname for Badge______First ACFSA Conference (circle) YES NO Position______Facility/Company______Mailing Address______City______State______Zip Code______Email Address (MANDATORY)______Contact Phone (MANDATORY)______Phone for Publication (OPTIONAL)______Guest Name______Guest Name______Guest Name______

If there are five or more RREGISTRATIONEGISTRATION FFEESEES attendees from the same facility attending Conference, they will Number Early Regular Late Amount receive a 25% discount. This discount applies Only to of Type of Registration June 1, July 12, July 13 - Due Foodservice Professionals Attendees 2014 2014 On-Site attending the Vendor Show ACFSA Food Service, $225 $275 $325 ** Only Food Service Employees & Exhibitors will be permitted to Institutional or Retired attend Conference & Trade Show. ACFSA Non-Member Non-Exhibiting Vendors will NOT be permitted to attend Food Service Employees ONLY $300 $350 $400 Conference or Trade Show NO EXCEPTIONS** under ANY circumstances.

Guests $150 $175 $225 CANCELLATIONS Cancellations requested in (Includes Friends, Relatives, ONLY) writing to ACFSA will be given a full refund if received on or before One Day Member and Non-Member July 12, 2014. Cancellations DOES NOT INCLUDE BANQUET received after July 12, 2014 & Food Service Employees ONLY - NO EXCEPTIONS** $95 $120 $150 No-Shows will NOT be refunded. Please Specify Date: Sun Mon Tues Wed Thurs REGISTRATION Vendor Show Only $25 $30 $35 Registration will begin Sunday, Food Service Employees ONLY - NO EXCEPTIONS** August 10, 2014 at 1:00 P.M. Badges, Programs and other Materials will be provided at that time. Sanitation Certification Programs $50 $50 $75 Please be aware that Class includes Book & Materials NO confirmations will be sent.

Please Notify ACFSA of any Special Sanitation Re-Certification Programs $50 $50 $75 Dietary Requirements. Send this Class includes Book & Materials information with your Registration and we will do our best to accommodate your needs.

TOTAL DUE Questions? (818)843-6608 (Full payment MUST accompany completed registration form) www.ACFSA.org

PAYMENT INFORMATION - If paying by check, make payable to ACFSA Check #______Send Payment to: ACFSA, 210 N. Glenoaks Blvd., Suite C, Burbank, CA 91502 For those paying with a credit card, please fi ll in the information below and FAX to (818)843-7423 Credit Card Number______Expires______V-Code______Billing Address______Billing Zip Code______24 FORM REGISTRATION CONFERENCE ACFSA OFFICIAL WinterName 2014 on Card______Signature of Cardholder ______ACFSA INSIDER Exhibitor Registration Opportunity 2014 Annual Conference $XJXVW 'RXEOHWUHH8QLRQ6WDWLRQSt. Louis, MO

,DPWKH$87+25,=('5(35(6(17$7,9( RIILFHFRQWDFWSHUVRQZLWKDGGUHVVLQIRUPDWLRQ WRUHFHLYHDOOFRUUHVSRQGLQJPDWHULDOV UHODWLQJWR([KLELWV([KLELWLQJDWWKH$&)6$&RQIHUHQFHLQ6W/RXLV02 ,QGLFDWHVD5(48,5('),(/'  1$0( 7,7/(  &RPSDQ\2UJDQL]DWLRQ  0DLOLQJ$GGUHVV  &LW\6WDWH=LS  &217$&73+21( )$;  &RQWDFW(0$,/ :HEVLWH  3KRQHIRU3XEOLFDWLRQ (PDLO)RU3XEOLFDWLRQ  3OHDVH6,*10(8372(;+,%,7$77+($&)6$$118$/,17(51$7,21$/&21)(5(1&(,167/28,602 $&)6$0HPEHUHDFK%RRWK     7RWDO$PRXQW  Corner Booths $50 Additional 1XPEHURI%RRWKV 1XPEHURI&RUQHU%RRWKV 7RWDO  1210HPEHUHDFK%RRWK      7RWDO$PRXQW  Corner Booths $50 Additional 1XPEHURI%RRWKV 1XPEHURI&RUQHU%RRWKV 7RWDO Each Booth receives 3 Complimentary full conference attendees. Additional Booth Personnel $200 per person.  ,ZLOOQHHG $GGLWLRQDO)XOO&RQIHUHQFH3HUVRQQHO#HDFKIRUD7RWDO$PRXQWRI  Full Conference Personnel will have access to all Educational Sessions and Social Events 7RWDO Vendor Show ONLY Additional Badges are $50 per person. Allows additional Booth Personnel on Show Floor for Show ONLY   ,ZLOOQHHG $GGLWLRQDO%DGJHV#HDFKIRUD7RWDO$PRXQWRI  7RWDO  1RQ0HPEHUVSD\WKH0HPEHU%RRWK3ULFHLIWKH\-2,1$&)6$$&)6$0HPEHUVKLS$QQXDOO\ <(6   7RWDO  ,ZRXOGOLNHWREHD6SRQVRUIRUWKH&RQIHUHQFHMinimum Contribution $250 <(6  Exclusive Sponsorship Opportunities are available! Call (818) 843-6608 or visit www.ACFSA.org for details. 7RWDO

,ZRXOGOLNHWREH6FKRODUVKLS6SRQVRUIRU&RQIHUHQFHMinimum Contribution $250 <(6   7RWDO ,ZLOOQHHGUHIULJHUDWHGVWRUDJH   *5$1'727$/'8()25$//6(59,&(6   NON-EXHIBITING VENDORS ARE NOT PERMITTED AT THE ACFSA CONFERENCE AT ANY TIME &$1&(//$7,21'($'/,1(,60$< &$1&(//$7,215(48(6760867%(0$'(,1:5,7,1*2125%()25(0$< NO REFUNDS WILL BE MADE AFTER THIS DATE 3/($6(5(7$,1$&23<2)7+,6)250)25<2855(&25'6 4XHVWLRQV"&DOO$&)6$DW  

3D\ZLWKD&KHFNMade Payable to $&)6$&KHFN1XPEHU  3D\ZLWKD&UHGLW&DUG 9LVD 0DVWHU&DUG $PHULFDQ([SUHVV  1DPHRQ&DUG &DUG  ([SLUDWLRQ 9&RGH %LOOLQJ$GGUHVV =LS  6LJQDWXUH  6HQG&RPSOHWHG)RUPWR$&)6$1*OHQRDNV%OYG68,7(&%XUEDQN&$ ,ISD\LQJZLWKD&UHGLW&DUG

August 10-14 ~ St. Louis, Missouri BOOOTHOTH DEECORATIONCORATION COOMPETITIONMPETITION Th e Vendor Show Th eme is Th e World’sWorld’s FairFair

Australia U.S.A.

Canada

Innovation & Exhibition! Ireland Decorate your show booth with one of these Greece 8 country’s National colors or theme! Or, if you have another country in mind, feel free to decorate your booth with that theme! Morocco Let those creative juices fl ow! Costa Rica

Prizes will be awarded to the top 3 Booths • 1st Place $500 off of your 2015 booth Egypt • 2nd Place $350 off of your 2015 booth • 3rd Place $250 off of your 2015 booth Think outside the box! Visit www.ACFSA.org for more details! 26 Winter 2014 ACFSA INSIDER A Membership Opportunity for You!

Th e Association of Correctional Food Service Affi liates is an International Professional Association created to serve the needs and interests of Food Service Personnel in the correctional environment. Th e ACFSA brings together highly-skilled Food Service Professionals who are interested in the common goal of providing nutritious, cost-effi cient meal service for confi ned populations.

By joining ACFSA, you will keep up-to-date on trends in the industry Membership Options through INSIDER magazine and other special mailings. At ACFSA confer- ences, you will sharpen your leadership and management skills, as well as Professional Foodservice Member: gather practical information to put to use in your daily operations. ACFSA Persons actively engaged in correctional food or farm service operations publications and conferences will also expose you to new ideas concerning is eligible to become a professional foodservice member. Professional foodservice equipment, food products, specialized services, cost manage- foodservice members may vote for and hold Exec. and Reg. Director po- ment and many other topics that are important to you. You will meet other sitions on the Board of Directors. Annual dues: $79 professionals in your fi eld with whom you will be able to exchange informa- tion and experiences and build a network of contacts who can be called up- Institutional Member: on--a network that includes many of the top correctional food professionals Correctional Facilities. Th e membership is not carried in the name of a throughout the United States, Canada and a growing number of other coun- specifi c person, but the institution is entitled to privileges of active mem- tries. You will also be supporting ACFSA's eff ort to strengthen and increase bership by appointing a representative who has the power of one vote for recognition of correctional foodservice personnel as professionals. and may hold Executive or Regional Director positions on the Board of Directors. Annual dues: $134 A Sampling of the Benefi ts of Membership Retired Member: Education programs which qualify for credit in the Certifi ed Retired correctional foodservice professionals who are not currently in- Correctional Foodservice Professional (CCFP) program as well as a variety dustry consultants, manufacturers’ representatives or employed in any of other continuing education and certifi cation programs. capacity by Companies that could potentially sell to correctional foodser- vice professionals. Retired members may vote for Executive or Regional Reduced rates for ACFSA certifi cation and re-certifi cation (CCFP) Director positions on the Board of Directors. Annual dues: $34

Participation in state and regional educational seminars Student Member: and conferences at reduced rates. Student Members of ACFSA are those individuals who are currently en- rolled in a Food Service program and considering the Correctional Food Professional, high-quality membership certifi cate and card. Service Industry as a career option. Student Members will have access to Professionals currently in the industry and have the opportunity to learn Participation in the Association’s Annual International Conference and the industry and to foster important relationships. Annual dues: $34 trade show at reduced rates. Professional Partner: Subscription to ACFSA’s quarterly INSIDER magazine, with news pertain- Companies providing products/services that can be used in the correc- ing to correctional foodservice activities of the Association, fellow mem- tional foodservice environment. Professional Partners may vote for and bers, and industry-specifi c educational articles. hold the offi ce of Professional Partner Representative on the Board of Di- rectors. Annual dues: $384 Membership in the growing network of state chapters. Associate Professional Partner: Communication regarding professional and organizational matters with Individual employees or representatives of Professional Partner compa- your designated state representative. nies who want to receive all Association’s mailings. Associate Professional Partners may vote for and hold the offi ce of Professional Partner Repre- Listing in the National Membership Directory--which includes you and all sentative on the Board of Directors. Manufacturers’ Representatives may other individual members, institutional members and professional become Assoc. Professional Partners, in conjunction with a Professional partners--in a convenient networking-index format with address, phone, Partner Co. if they use the membership to sell that professional partner’s fax, e-mail and web site information. products only and are listed under that company’s name only. Annual dues: $109 Reduced rate on purchase of the ACFSA Food Service Manual, a practical guide for providing high quality food service, which was written by Chapter Professional Partner: professionals for correctional and detention facility staff . Th ose companies that target a limited geographic area. Chapter Profes- sional Partners will receive ACFSA’s quarterly INSIDER Magazine, but Eligibility to apply for one of the annual ACFSA Scholarships of up to $750, not the International Membership Directory. Th ey may not vote for or to fi nance continuing education and related professional development hold international offi ce. Th ey may participate in Regional or Interna- activities including attendance at conferences. tional Conferences without submitting Professional Partner membership dues or registering as a non-member Professional Partner if the confer- Eligibility to apply for professional recognition awards ence falls within the geographic limits of their chapter. (up to $1000 to be used to attend the International Conference.) Annual dues: $159

ACFSA INSIDER Winter 2014 27 ACFSA MEMBERSHIP APPLICATION

To begin receiving the benefi ts of Membership in Th e Association of Correctional Food Service Affi liates, simply fi ll out this application and forward with dues to ACFSA Headquarters Offi ce.

Name______Title______Facility/Organization______Phone______Fax______Email Address______Directory Address______Preferred Mailing address______(If diff erent from Directory Address) Preferred Billing Address______(If diff erent from Directory Address) Recruited by______Employed by (For Food Service Professional Active and Institutional Members Only): Federal State/Prov. County Private Other______ACFSA MEMBERSHIP DUES (IN U.S. FUNDS) Check box for Member Type below * Depending on the month you join ACFSA, your dues may be prorated. Dues are paid annually. Members joing aft er March of the current Calendar year will include the remainder of the current Calendar Year AND the following FULL Calendar Year. Example:Example: If joining If joining in Junein June of 2014,of 2013, Dues Dues will will be be paid paid through through December December of of 2015 2014

Member Type - Check One January-March April-May June-September October-December Food Service Professional $79 *$139 *$119 *$99 Institutional $134 *$236 *$202 *$168 Retired $34 *$60 *$51 *$43 Student $34 *$60 *$51 *$43 Professional Partner $384 *$672 *$576 *$480 Associate Professional Partner $109 *$190 *$163 *$136 Chapter Professional Partner $159 *$279 *$239 *$199 Total Amount Due $______Check Enclosed (Made Payable to ACFSA) Check #______Credit Card Payment: VISA MasterCard  American Express Cardholder’s Name______Card Number______Exp. Date ______Billing Address______V-Code ______V-Code is the 3 Digit Code on the back of Visa and MasterCard and the 4 Digit Code on the front of AmEx Authorized Signature______PLEASE SEND COMPLETED APPLICATION WITH PAYMENT TO: ACFSA, 210 N. Glenoaks Blvd., SUITE C, Burbank, CA 91502 Credit Card Payments May be FAXED to (818)843-7423  Questions? Call (818)843-6608

* Depending on the month you join ACFSA, your dues may be prorated. Dues for members joing aft er March of the current Calendar year will include the remainder of the current Calendar Year AND the following FULL Calendar Year. Example: If joining in June of 2013, Dues will be paid through December of 2014

28 Winter 2014 ACFSA INSIDER Leadership Spotlight Emotional Triggers in Decision Making By Dr. Abigail Stonerock

“Watch your thoughts, for they become words.  Reciprocation (You owe me.) Watch your words, for they become actions. Watch your actions, for they become habits.  Consistency (We have always done it that way.) Watch your habits, for they become your character.  Social proof (Everybody is doing it.) And, watch your character, for it becomes your destiny. My father always said that, and I think I am fi ne.”[1]  Liking (Love me, love my ideas.)

—Margaret Thatcher  Authority (Because I say so.)

How many times per day do you engage in mindless  Scarcity (Quick! Before they are all gone!) dialogue? Do you follow a general conversational routine coupled with hearing but not necessarily When is the last time you fi red before you aimed? Or listening, nodding but not necessarily agreeing, be- when you took a quick and easy mental shortcut and ing polite but not really caring? Are you painfully paid the price later? Which emotional triggers were aware of the lost time and what you should be doing at play? These triggers keep us from being mindful; instead? Habitual dialogic patterns (conversational they force us onto the peripheral path. They lead to scripts) have their time and place in our lives as we bad habits, poor decisions, and questionable credibil- strive to manage time, talent, and priorities, but they ity. Our obligation is to identify these triggers in our also get us into trouble—generating confl ict; escalat- own and others’ decision making and to be mindful of ing tensions; and confusing people, processes, and their potential to derail us and our intent. situations.

In contrast, how many times per day do you engage Dr. Abigail Stonerock, currently an instructor in the in mindful, intellectually stimulating dialogue? If we Law Enforcement Development Unit at the FBI Acad- both shape and are shaped by our culture, what do emy, prepared this Leadership Spotlight. your everyday conversational routines suggest about you or who you are becoming? Is mindfulness a men- tal muscle you build and strengthen or one you are Endnotes allowing to atrophy? [1] Some disagreement exists as to the origination of Mindful engagement is a choice—“conscious compe- this quote, which Margaret Thatcher learned from her tence.”[2] Unfortunately, usually we choose instead father. For additional information, see http://quotein- to take cognitive shortcuts and use our frame of refer- vestigator.com/2013/01/10/watch-your-thoughts/. ence to interpret others’ information and behaviors. We take the peripheral, rather than the central (criti- [2] William Howell, The Empathic Communicator cal) path when dialoging, as well as when deciding. (Belmont, CA: Wadsworth Publishing, 1981). We resort to programmed responses. [3] Robert Cialdini, Infl uence: The Psychology of Many reasons exist why we take mental shortcuts and Persuasion (New York, NY: HarperBusiness, 2006). settle for (and often prefer) programmed responses, most of which are emotionally triggered. Several trig- gers make up the common ones that prevent mindful Reprinted with kind permission from the December 2013 FBI decision making.[3] Bulletin.

ACFSA INSIDER Winter 2014 29 2014 Policy Letters, Nomination Forms and Applications INSTRUCTIONS AND FORMS

Included Within SCHOLARSHIP POLICY AND APPLICATION FORM OPERATOR OF THE YEAR POLICY AND NOMINATION FORM EMPLOYEE OF THE YEAR POLICY AND NOMINATION FORM AWARD/SCHOLARSHIP NOTIFICATION FORM HEROISM AWARD NOMINATION FORM

 INSTRUCTIONS II. Criteria for Application of the Year may be received concurrently A. Applicants must be currently employed with a Scholarship or Heroism Award. Th e Read the applicable policy letter carefully. in the fi eld of correctional food or farm Heroism Award may be received concur- Separate form from this booklet. service on a full-time basis. rently with any other award. Read the form with care and supply all the B. Applicants must be members of ACFSA information requested.. in good standing (dues paid) and have III. Criteria forAward/Selection been a member for at least the last 12 A. Award of the application for scholarship Return the completed form postmarked by months. Th e applicant must also be a shall be considered on the basis of: Apr. 15, 2014 in the manner prescribed in the member in good standing at the time of 1. Benefi t to the individual for professional pertaining policy letter and on the form itself. award and use of the scholarship. Th e growth; All application/nomination forms ACFSA staff will verify this. 2. Approval of employer to attend desired must be sent by Apr. 15, 2014 to the C. A completed, application must be post- conference or ACFSA sponsored ACFSA Offi ce, 210 N. Glenoaks Blvd., Ste C, marked or electronically time-stamped on educational program; Burbank, CA 91502 or before the designated date. Th e applica- 3. An objective point system, based upon Call with any questions: (818) 843-6608. tion must be completed in full and signed the pertinent facts of each application; by the applicant and his/her supervisor. 4. Scholarship program guidelines.  POLICY LETTER Th e supervisor's signature will be consid- B. All expenses must be reimbursed accord- Scholarship Program Guidelines ered as both authorization and as a recom- ing to the ACFSA Scholarship Reimburse- mendation. ment Instructions. Any unused portion of Th e purpose of this policy is to set forth D. Scholarships are to be used to attend the scholarship award shall be retained by guidelines and procedures under which the ACFSA conferences. Th e New Mem- the ACFSA. Failure to attend a minimum ACFSA Continuing Education Scholarship ber Scholarship Lottery will award one of 75% of conference and/or continuing Program will be administered. Th ese scholarship annually for attendance to the education program may subject the recipi- procedures will aid in the professional International Conference. ent to a reduction in scholarship funds or advancement of the ACFSA membership. E. Members of the ACFSA International voiding of funds awarded. Board of Directors are not eligible to C. Scholarship recipients will receive a Letter I. ACFSA Sponsored Scholarships receive scholarship awards while in offi ce. of Notifi cation of the award of funds and A. ACFSA will award scholarships of up to No one directly involved in selecting re- a Letter of Commendation shall be sent to $750 annually. Th e number of scholarships cipients shall be eligible for an award. the Agency Head, Institutional Superinten- to be awarded will be determined by the F. Th e award of scholarship funds will be dent/Warden/Sheriff or Supervisor of the amount of money donated to the scholar- selected on a non-discriminatory basis. applicant. In addition, the recipients shall ship fund. G. A Scholarship Program recipient will not be recognized at the ACFSA International B. Recipients will be selected from each of be eligible for another award for a mini- Conference and in INSIDER Magazine. the fi ve regions. Th e Board of Directors mum of three years. D. Scholarship recipients will be required to reserves the right to award scholarships to H. If the awarded scholarship is not utilized write a letter or brief article indicating how eligible recipients in other regions, should within one year of award, the funds will the use of the scholarship benefi ted them, no applications be received from a specifi c revert to the Scholarship Fund. Under their opinion of the quality of the confer- region. these circumstances, the recipient becomes ence or other training program and how it C. One new member (with less than one exempt from the three-year eligibility related to their performing their job better year of membership at the time of appli- requirement. upon returning from the scholarship event. cation) will be chosen annually through I. Scholarships are to be used by the appli- Th is article may or may not be used as part the New Member Scholarship Lottery to cant only and are nontransferable. of an article for the INSIDER Magazine or receive a scholarship for attendance at the J. Th e following awards include a fi nancial in other ACFSA literature. International Conference. reward and as such only one per calendar D. Th e Immediate Past President or Desig- year may be received: Scholarship, Correc- nee acts as Chair of the Scholarship Com- tional Food Service Operator of the Year Continued on next page. mittee along with an appointed Profes- and Employee of the Year Awards. Region- al Correctional Food Service Employee sional30 Winter Partner. 2014 ACFSA INSIDER IV. Time Frames for Scholarship Policy  POLICY LETTER G. Recipients may be awarded the Correc- Apr 15: Application must be postmarked on Correctional Food Service tional Food Service Operator of the Year or before midnight. Operator of the Year Award only one time. Apr 22: Completed applications from each III. Criteria forAward/Selection region will be mailed to their respective Th e purpose of this policy is to set forth A. Th e award selection will be based on ac- Regional Director. Th e Regional Direc- guidelines and procedures under which the complishments and on a nondiscriminator tor will complete evaluation criteria for Association of Correctional Food Service Af- basis. each applicant. Th e Regional Directors fi liates Operator of the Year award program B. Nominations/applications must be will then mail or fax back their evaluation will be administered. Th ese procedures will completed according to all directions and forms with the completed applications and honor Active or Life members for outstand- be neat and legible. If not, the nomination their selections to the rest of the Board of ing and signifi cant contributions to the will be void. Directors. operation, management and administration C. Th e selection of the Correctional Food Apr 28: Th e Board will note comments/con- of correctional foodservice. Service Operator of the Year will be com- cerns and forward these to the Chair of the pleted by the ACFSA Board of Directors. Scholarship Committee (the Past Presi- I. Operator of the Year Th e Board of Directors may elect to not dent). Confl icts/concerns will be resolved A. Th e recipient of the one Correctional present the Correctional Food Service at this level. Th e Past President will review/ Food Service Operator of the Year Award Operator of the Year Award in any year fi nalize and tabulate the fi nal results. Th e will receive up to $1,000 for travel and ex- that they determine appropriate individu- Past President will then notify the Board of penses to attend the ACFSA International als have not been nominated. Directors of the fi nal decision. Conference and receive the award. D. Th e Awards Committee will use one or May 1: Continuing Education Scholarship B. Th e recipient of this award will be a man- more of the following criteria in selecting recipients for applicants who have been ager, director, or administrator who is in an individual for the Correctional Food members for at least one year prior to ap- complete charge of the foodservice depart- Service Operator of the Year Award: plication shall be notifi ed by the President ment/division of a correctional institution • Exceptional Accomplishments in writing of the award of the scholarship. or system. If the applicant's department • Exemplary Leadership May 1: New members (members for less consists only of the applicant, he/she is still • Creativity and Innovation than one year prior to the application eligible to apply for the Correctional Food • Staff Development deadline) shall be eligible for a lottery Service Operator of the Year Award. E. Th e award recipient will be notifi ed in drawing (conducted each spring), during C. Th is award is non-transferable and writing by May 1st. which one name will be picked randomly must be used by the recipient in the year F. A Letter of Commendation shall be sent each year from those who applied and awarded and for the purpose intended. to the Commissioner, Warden, and/or awarded a scholarship for attendance to II. Criteria for Application Supervisor of the recipient. In addition, the International Conference. Th e winner A. Applicants must be currently employed the recipient shall be acknowledged at the of the New Member Scholarship Lottery in the fi eld of correctional foodservice on ACFSA International Conference and in shall be notifi ed by the President in writ- a full-time basis and have been so employed INSIDER Magazine. ing. for a minimum period of 18 months. G. Only one International Award or Schol- B. Applicants must be Active or Life Mem- arship may be disbursed in a calendar year. Participation in and/or fulfi llment of bers of ACFSA in good standing (dues If the award winner has also been desig- requirements for the training program must paid) since April 1, 2013. Th e applicants nated to receive a scholarship, reimburse- be completed as the policy requires in order must also be active members in good ment is authorized up to the maximum to receive the Scholarship Award. standing at the time of award. Th e ACFSA limit of the largest dollar amount award. staff will verify this. Recipients may not receive both in one C. Applicants may be nominated by their year. Th e Heroism Award may be received supervisors, another ACFSA member, or concurrently with any other award. may nominate themselves, if approved by their supervisors. IV. Time Frames for Operator of the D. A copy of the nomination form must be Year Policy (reviewed on a yearly basis) used to nominate a candidate for award April 15: Applications must be consideration. Th e form must be com- postmarked by midnight. pleted with as much pertinent information April 22: Th e ACFSA Board of Directors will as possible about the candidate's qualifi ca- receive copies of all eligible nominations tions within the application requirements. for review. No faxes will be accepted. April 28: Ratings (on score sheets) by the E. Completed nominations must be post- ACFSA Board of Directors will be re- marked or electronically time-stamped on turned to the Past President. Th e Past Pres- or before midnight April 15, 2013. ident will tally points and notify the Board F. International Offi cers and Regional Direc- of Directors of the selection. Resolution of tors are not eligible to receive this award confl icts will be handled at this point. while in offi ce. No one directly involved in May 1: Notifi cation Letters will be mailed to selecting recipients shall be eligible for an the recipients and their supervisors from award. the ACFSA International President. ACFSA INSIDER Winter 2014 31  POLICY LETTER D. A copy of the nomination form must be G. Only one International Award or Schol- Correctional Food Service used to nominate a candidate for award arship may be disbursed in a calendar year. Employee of the Year consideration. Th e form must be com- If the award winner has also been desig- pleted with as much pertinent information nated to receive a scholarship, reimburse- Th e purpose of this policy is to set forth as possible about the candidate's qualifi ca- ment is authorized only to the maximum guidelines and procedures under which the tions. limit of the largest dollar amount award. Association of Correctional Food Service Af- E. Completed nominations must be post- Recipients may not receive both in the fi liates Employee of the Year award program marked or electronically time-stamped on same year. Th e Heroism Award may be re- will be administered. Th ese procedures will or before midnight March 1, 2013. ceived concurrently with any other award. honor Active or Life members for outstand- F. International Offi cers and Regional Direc- IV. Time Frames for Employee of the Year ing and signifi cant contributions to the tors are not eligible to receive this award Policy (reviewed on a yearly basis) operation, management and administration while in offi ce. No one directly involved in April 15: Applications must be postmarked of correctional foodservice. selecting recipients shall be eligible for an by midnight. I. Correctional Food Service Employee award. April 22: Th e Board of Directors will receive of the Year G. Recipients may be awarded the Regional all applications determined to be eligible. A. Th e recipient of the one International Correctional Food Service Employee of the April 28: All scoring will be completed Correctional Food Service Employee of the Year one time. Th e person may continue and forwarded to the Past President. Th e Year Award will receive up to $1,000 for to be nominated for the International Past President will tally points and notify travel and expenses to attend the ACFSA Correctional Food Service Employee of the Board of Directors of the selection. International Conference and receive the the Year. Recipients may be awarded the Resolution of confl icts will be handled at award. International Correctional Food Service this point. B. Th ose who apply for but do not receive Employee of the Year one time. May 1: Notifi cation Letters will be mailed to the International Employee of the Year H. Th e Board of Directors may elect not the recipients and their supervisors from Award will be considered for the Employee to present the Correctional Food Service the ACFSA International President. of the Year Award in their respective re- Employee of the Year Award or a spe- gions. Th e top rated person in each Region cifi c Regional Correctional Food Service who does not receive the International Employee of the Year Award any year that Th e Heroism Award Award will be named the Food Service they determine an appropriate individual Employee of the Year for their region at has not been nominated. Th e Heroism Award will be given to those the International Conference. Th is is not a III. Criteria forAward/Selection who have displayed valiant acts of heroism monetary award. Winners will be present- A. Th e award selection will be based on ac- in their job or in their personal life. Th is ed with an engraved award and will receive complishments and on a nondiscriminator is not necessarily an award that is given on recognition both at the International Con- basis. a yearly basis. However, more than one ference banquet and in ACFSA’s INSIDER B. Th e ACFSAAwards Committee will con- person can receive this award per year. Magazine. If any of these award winners sist of the Board of Directors. Nomination are unable to attend the banquet, arrange- forms will be screened for eligibility. Th e Th e Recipient will receive a certifi cation ments will be made for the award to be Board of Directors may elect to not present of recognition/award to be presented at presented within their agency, institution the Correctional Food Service Operator a State, Regional, or International level, or chapter. of the Year Award in any year that they whichever is most convenient to the recipi- C. Recipients of this award are line staff determine appropriate individuals have ent. A notifi cation letter will be sent to all (coordinators, cooks, etc.) or persons not not been nominated. recipients' supervisors. eligible for the Correctional Food Service C. Nominations/applications must follow all Operator of the Year Award. directions and be neat and legible. If not, Th e deadline for submission for the 2014 D. Th is award is nontransferable and the nomination will be void. Heroism Award is April 15, 2014. must be used by the recipient in the year D. Th e Awards Committee will use one or awarded and for the purpose intended. more of the following criteria in selecting II. Criteria for Application an individual for the Correctional Food A. Applicants must be currently employed Service Employee of the Year award: in the fi eld of correctional foodservice on a • Foodservice and Operations full-time basis and have been so employed • Sanitation Standards for a minimum period of 18 months. • Creativity and Innovation B. Applicants must be Active or Life Mem- • Personal Development bers of ACFSA in good standing (dues E. Award recipients will be notifi ed in writ- paid) since April 1, 2013. Th e applicants ing by May lst. must also be active members in good F. A Letter of Commendation shall be sent standing at the time of award. Th e ACFSA to the Commissioner, Warden, and/or staff will verify this. Supervisor of the recipient. In addition, C. Applicants may be nominated by their the recipient shall be acknowledged at the supervisors, another ACFSA member, or ACFSA International Conference and in may nominate themselves, if approved by INSIDER Magazine. their supervisors.

32 Winter 2014 ACFSA INSIDER ACFSA Association of Correctional Food Service Affiliates 2014 International Conference Scholarship Application Please fill out both sides completely, sign and mail to ACFSA Headquarters, 210 N. Glenoaks Blvd. Ste C, Burbank, CA 91502 (818) 843-6608 Fax: (818) 843-7423 or email to [email protected] The envelope must be postmarked on or before April 15, 2014.

Check one only: ‰ Regular Member Scholarship (Member at least one year at time of application) ‰ New member scholarship (Member less that one year) To apply for the new member scholarship, please fill out this page only. One scholarship awarded by lottery drawing each year.

Application for Region ______Scholarship

APPLICANT

Name ______

Title ______

Home Address ______

City/State/Zip______

Home Phone Number ______

EMPLOYMENT

Current Position / Since______

Facility ______

Address ______

City/State/Zip______

Work Phone Number ______

Facility Head ______

Title ______

Immediate Supervisor ______

Title ______

ELIGIBILITY Are you currently employed full-time in correctional foodservice? ‰ Yes ‰ No

ACFSA INSIDER Winter 2014 33 ACFSA 2014 International Conference Scholarship Application Are you a current member in good standing of ACFSA? ‰ Yes ‰ No In good standing for the past full year? ‰ Yes ‰ No

PROFESSIONAL PARTICIPATION How many years have you affiliated with Correctional Food Service?______How many years have you been a member of ACFSA? ______How many International ACFSA Conferences have you attended? ______Have you served as an ACFSA officer? International (previously), Chapter/State Representative (previously/currently) ‰ Yes ‰ No Position ______Date of Service ______

Have you served as Conference Chair/Co-Chair/Member (International, Regional, Chapter)? ‰ Yes ‰ No Location ______Date of Service ______

Have you served as Committee Chair/Member (other than Conference) International, Chapter? ‰ Yes ‰ No Specify Committee ______Position ______Date of Service ______

Have you ever had an article printed in INSIDER Magazine or other industry publication? Publication: ______Date of Article: ______

Have you given presentations at foodservice or correctional conferences? ‰ Yes ‰ No Specify topic, association & dates ______

Are you currently certified in any of the following areas? Please check all that apply. ‰ ACFSA Certified Correctional Foodservice Professional ‰ Dietary Manager’s Association Certificate or License ‰ ACFSA Certified Correctional Food Systems Manager ‰ Certified Chef ‰ ADA Registered Dietitian ‰ Other Certification - Specify ______

What level of decision making do you have for the following? Food (check one only) Equipment (check one only) ‰ Final Decision ‰ Final Decision ‰ Strong Influence ‰ Strong Influence ‰ Limited Influence ‰ Limited Influence

I hereby warrant the accuracy of the above information and authorize the investigation of the accuracy of facts herein noted. All regulation/guidelines of the ACFSA Scholarship Program are applicable.

Applicant Signature (electronic signature accepted) ______Date ______Recommendation of Supervisor/Agency Head______Date ______NOTE: The signature of the supervisor will be considered both authorization to accept the scholarship, if applicant is selected; as well as recommendation for this applicant. Electronic signatures ARE acceptable. Please fill out both pages completely, sign and mail to ACFSA Headquarters, Scholarships 210 N. Glenoaks Blvd. Ste C, Burbank, CA 91502 (818) 843-6608 Fax: (818) 843-7423. or email to [email protected] 34 WinterThe 2014 envelope must be postmarked or electronically time stamped on or before April 15, 2014.ACFSA INSIDER ACFSA Association of Correctional Food Service Affiliates Operator of the Year The recipient will be a Manager, Director or Administrator Please check one of the above which applies to your situation. 1. Criteria noted in each category must be typed, single or double spaced, and not exceed one-half page per Roman numeral. 2. A copy of the official form provided should be used. Nominations must be neat and legible to be accepted. Electronic versions are acceptable. 3. All Nominations must be postmarked or electronically time-stamped by midnight on April 15, 2014. They must be sent to ACFSA Headquarters, 210 N. Glenoaks Blvd. Ste C, Burbank, CA 91502 (818) 843-6608 Fax: (818) 843-7423 or to [email protected]. Typed (no more than one-half page per question) give the following information: I. Describe your candidate s successful foodservice financial and operational techniques, such as cost and quality control or attain- ment of major agency program goals and/or objectives. II. Describe resource management initiated or utilized within the candidate s operation, including training programs, employee moti- vation and expansion of career opportunities for staff and/or inmates. III. What has the candidate done that distinguishes him/her as a leader in the areas of food quality, menu concept development, food preparation and delivery techniques, and presentation? IV. Outline the candidate s contributions to the prestige and public image of the correctional segment of the foodservice industry, through participation in community and civic involvement, interagency, governmental and/or professional foodservice organizations.

Name of Nominee ______Title of Nominee ______Agency/Institution ______Address ______City/State/Zip ______Phone ______

Signature of Supervisor (electronic signature acceptable) ______Date ______Phone of Supervisor______

Name of Nominator ______Title of Nominator ______Agency/Institution ______Address ______City/State/Zip ______Date ______Phone ______EmailACFSA INSIDER______Winter 2014 35 ACFSA Association of Correctional Food Service Affiliates Employee of the Year The recipient will be a Coordinator, Cook or other line staff professional. Anyone in the Correctional Food Service profession that is not eligible to be nominated for the Operator of the Year award is eligible for the Employee of the Year award. Please check one of the above which applies to your situation. 1. Criteria noted in each category must be typed, single or double spaced, and not exceed one-half page per Roman numeral. 2. A copy of the official form provided should be used. Nominations must be neat and legible to be accepted. Electronic versions are acceptable. 3. All Nominations must be postmarked or electronically time-stamped by midnight on April 15, 2014. They must be sent to ACFSA Headquarters, 210 N. Glenoaks Blvd. Ste C, Burbank, CA 91502 (818) 843-6608 Fax: (818) 843-7423 or to [email protected]. Typed (no more than one-half page per question) give the following information: I. Describe your candidate s successful foodservice financial and operational techniques, such as cost and quality control standardization checks, HACCP controls, ServSafe management & procedures. II. Describe resource management initiated or utilized within the candidate s operation, including receiving standards, storage, product handling, and waste utilization. III. What has the candidate done that distinguishes him/her as a leader in the areas of food quality, menu concept development, food preparation and delivery techniques, and presentation? IV. Outline the candidate s contributions to the prestige and public image of the correctional segment of the foodservice industry, through participation in community and civic involvement, interagency, governmental and/or professional foodservice organizations.

Name of Nominee ______Title of Nominee______Agency/Institution ______Address ______City/State/Zip ______Phone ______

Signature of Supervisor (electronic signature acceptable) ______Date ______Phone of Supervisor ______

Name of Nominator ______Title of Nominator ______Agency/Institution ______Address ______City/State/Zip ______Date ______Phone ______Email36 Winter______2014 ______ACFSA INSIDER ACFSA Association of Correctional Food Service Affiliates Heroism Award Nomination Form The ACFSA wants to recogize those members who have displayed unusual acts of valor or heroism either on or off the job. The person or persons will be given special recognition at the International Conference and within INSIDER Magazine. If they are unable to attend the conference, they will be recognized at the next State meeting.

Nominee Information

Name ______

Company ______

Phone ______

Fax ______

Email ______

Why have you chosen this person to receive recognition for heroism or valor?

______

______

______

______

______

______

______

______

Nominator’s Information

Name ______

Company ______

Phone ______

Fax ______

Email ______ACFSA INSIDER Winter 2014 37 DDesigningesigning NNewew IItemstems fforor YourYour MenuMenu

By Peter Katsiotis, Executive Chef, North Star Imports, LLC & Instructor, Restaurant Management & Culinary Minneapolis Community & Technical College

Has this ever happened to you? You’re out to dinner with your wife at a trendy upscale chef driven restaurant. A beautiful plate passes you on the way to the next table. The plate was colorful and beautifully presented. You ask your waiter about the dish and its ingredients. He explains the details and you begin to wonder “How can I get this dish in some form or another onto our menu?” You remind yourself that in the correctional institutional feeding industry you may be faced with challenges and restrictions that may limit or prevent you from using certain ingredients. But that’s not the point. You’ve already implemented the fi rst phase of creating and developing a new product. A new “idea” is set in motion. paprika as one of the key spice ingredients. We’ve also decided that this product would best be prepared The fi rst stage in developing a new item is to decide in a standard commercial oven, which makes the most what the “Center of the Plate” might be. Let’s take sense for institutional applications. Next we procure a chicken breast item for example. There are quite a some raw chicken breasts. Make sure you’re using few considerations that have to be determined: What exactly the same protein item available for all of your size portion should it be? Are there any restrictions testing and preferably that which will be used in the on ingredients such as sodium levels, for instance? fi nal product or something as similar as possible. So Can the item be pumped with any solutions? What you may want to contact the manufacturer that you fl avor profi le are you looking for? What will accom- have a relationship with and ask them to send some pany the dish? Are there any fi nancial restrictions? samples to work with. If you’re not currently work- Who will manufacture the item? Can they meet the ing with any manufacturers, you could work with demand? How much product will need to be avail- your food service distributor and ask them to put you able? What is the talent level who will handle the in contact with a broker who could help. product on site? What challenges will there be with distribution? Will the product be deep fried, baked Next we mix some different spice combinations with or grilled? Will this item work at all of our locations varying degree of heat levels and fl avor combinations. throughout the United States or is this a regional pref- You can fi nd many suggestions and recipe blends on- erence? Is this item going to replace another item? If line. Don’t be afraid to go off the beaten path and try so which do we choose and why? And so on. different combinations that you might not consider main stream. Sometimes popular fl avors have come So we start out in the test kitchen. We’ve decided from mixing the wrong ingredients and the mistake that we’re looking for a spicy profi le using smoked Continued on Page 40

38 Winter 2014 ACFSA INSIDER YOU + CAMBRO = SAVINGS

Food is money. Invest it wisely.

“1¢ saved translates to $75,000 for us. That’s why we have to efficiently manage our produce and streamline our operation where we can. Cambro products have been a great help!” -Jimmy Ledesma, Asst. Manager Food Services Unit Century Regional Detention Facility, Lynwood, CA

Food is money. Cambro food storage products help foodservice operators protect their investments from receiving to table with the promise of freshness and food safety. For 60+ years, Cambro foodservice equipment and supplies have earned the trust and loyalty of foodservice operators around the world. We’re thrilled that Cambro equipment has proved durable enough to withstand the rigors of Jimmy’s operation and urge you to let us demonstrate how your costs too can be reduced!

Start investing wisely. Call for a Free Storage Consultation so you too can increase your profits!

SCAN CODE WATCH A VIDEO ON 5 TIPS TO PROPER STORAGE Proudly Made in USA

For more information, contact Cambro Customer Service at 800 833 3003 CAMBRO.COM/TRUST

ACFSA INSIDER Winter 2014 39 Designing New Items for Your Menu product be frozen after cooking and will this change Continued From Page 38 the fl avors and texture of the product? What’s the best method to thaw and re-heat? Any one of these becomes a hit. You never know. Season a few chick- combinations can have an effect on the fi nal product en breasts and roast them in the oven. You might so it may make sense to test the method that your fa- brush the chicken breast with a vegetable oil or an cility will be using. olive oil to see what that might contribute to the fl avor or even the cooking process or the cook time in the oven or the color. Make sure you have plenty of pa- per to document each item with their respective spice blends and any variants on the method of preparation. Keep everything separate and organized so you can easily note and make comments on each variation. A lot of cooked chicken breasts tend to look exactly the same. Another handy apparatus I suggest having on hand is a camera for taking pictures and documenting the process through the development stages and the fi nal products. With so many high tech cell phones in everyone’s pockets, this should be easy. It’s even a good idea to jot notes on small pieces of paper set next to each item you’re preparing before taking the pictures. This will help sort things out later because After a few test rounds of tweaking the seasoning mix, many times the product looks quite similar, especially you and your culinary team have decided on a specifi c if you’re testing a variety of like items. Keep in mind seasoning blend that you would like to show the panel that while you are testing different combinations of for approval. Times and dates are arranged and you spices, be sure to use the exact same chicken breast get all the necessary ingredients for a cutting. Make during the entire testing process. Use the same brand, sure you have plenty and be certain you are able to same size breast, fresh or frozen, pumped or not, do answer any questions that might come up from the not deviate as this could cause complications later. deciding panel. It’s also critical to stay organized so that you can easily reproduce the items that have been After preparing a number of items with varying de- approved. It’s an embarrassing moment when the grees of spices combinations, we roast and set out approved product surfaces later in production and it to taste. I suggest starting tasting the milder fl avor doesn’t taste or look like what the panel remembers it combinations fi rst, leading up to the spicier ones with to be. After preparing and tasting, you’ll get feedback more heat. If you’re going to sample a multitude of from everyone on the panel on which direction needs blends, you may want to consider breaking up the cut- to happen next. Again, make sure you are document- tings through 2 taste sessions. I fi nd that your tastes ing all of the feedback and opinions. When the panel buds can actually “burn out” from eating too many decides that they love and approve one of the spice samples and the sensitivity levels tend to get clouded. combinations, this fl avor profi le will become known as the “control”. The control is the original fl avor A few other elements to the testing and learning curve profi le that you’ve just created and developed and you may want to consider will be cooling and re- that which the manufacture is going to try to repro- heating the product to see how that affects the fl avor duce accurately. profi le. How well does the product hold under a heat lamp and for how long? How well does the product So the next critical step is to fi nd or work with a man- hold in hot boxes for transportation and for how long? ufacturer of spice blends. Their job will be to match Can this seasoned chicken breast be frozen prior to as closely as possible your creation. They will need cooking? Does this make a difference? How will you handle the product out of the freezer? Can this Continued on Page 41

40 Winter 2014 ACFSA INSIDER Designing New Items for Your Menu to deliver the desired results each and every time. We Continued From Page 40 want to think the recipe through and make sure that each ingredient has been measured, and written in the from you, recipe specifi cations, ingredient lists, raw order of which it will be added to the cooking pro- material lists, a detailed procedure method and a sam- cess. Make sure to include the name of the item, the ple of the spice blend you’ve just created. Anything date in which it was written and by whom, the yield you feel that they will need to reproduce your prod- and possibly include the station where the item will uct and maintain the integrity. Don’t forget to send be prepared, i.e.: bakery, hot prep, cold prep, sauté them your pictures as well. Now depending who the station, broiler station, oven prep, etc. The top por- manufacture is, they may in fact already have some- tion of the recipe should include all the ingredients thing in their system that they’re preparing for anoth- and the bottom of the recipe should include the meth- er client. They will probably run this by you to see if od or procedure. When writing the procedure, be as you are interested in sampling this other item, which, specifi c as possible, but use as few words as you can. by all means, you should sample and taste. Just by The procedure should match the order of the ingredi- chance, this just might be exactly what you’re look- ents. If salt and pepper are the last things to add, then ing for. If it meets your approval, the development they should be at the bottom of the ingredient list and process just got a whole lot easier and all you have at the bottom of the procedure list. Another great idea to do is negotiate a price. But this is not the norm. is to include pictures of the fi nal plate presentation. You’ll probably want to put together a confi dential- This will prevent any argument of interpretation. The ity agreement so that this recipe combination will be staff just makes it to look like the picture. protected and exclusively yours while you’re devel- oping the fi nal blend. After a few passes and tests, You will now have to write purchasing specs for who- you feel the seasoning blend has been matched. Dur- ever is in charge of getting the raw materials. You’ll ing this testing period, the manufacturer has probably have to contact the vendor or distribution center and been making small batches for testing. The next step make sure they have accurate item numbers, pricing, is for the manufacturer to make a large production availability and so forth. Then you will need to in- sample. Never take for granted that just by taking a corporate these into your purchasing order guide and small batch recipe and multiplying the proportions up your inventory sheets. to larger proportions that the outcome will be exactly And fi nally, when you’re ready to roll out the new as the small batch. This too has to be tested and ap- menu item, you have to train your chefs and line proved. cooks. Before implementing the item onto the print- After this part of the process has been approved ed menu, you might want to run the dish as a special. you’ll next need to work out the details of packag- This will give the cooks time to practice and will also ing and how will the boxes be sealed, how big the give your front of house staff an opportunity to see packages need to be, labeling - with or without your and work with the dish. logo, nutritionals, ingredient lists, distribution and of In closing, the lesson here is that there will always course the price. The manufacturer, of course, will be much more planning and thought that goes into want to know your anticipated usage, usually on an developing new menu items than most people think. annual basis. We want to build our menus and offer new and excit- The next step in the developmental process will be ing products and we want the process to go seam- for the chefs to write the recipe specs that will be used lessly. In the end we all look more professional, the in the productions kitchens. Usually this is done at staff appreciates your due diligence and the ultimate one of the locations in the system, assuming that they consumer will not be disappointed for lack of plan- all have like pieces of equipment to get the job done. ning. I once introduced a chicken pasta dish that was The recipe is written clearly with great details leav- so popular; it represented 20 percent of all of the sell- ing little to no room for creative personal inclination. ing items on the menu. Good thing I followed this No recipe is air tight, but the goal here is to write it step by step procedures and we were ready. so that whoever is working that station, will be able

ACFSA INSIDER Winter 2014 41 FFoodood AsAs PPunishment:unishment: GGivingiving UU.S..S. IInmatesnmates ‘‘TheThe LLoaf’oaf’ PersistsPersists

By Eliza Barclay

In many prisons and jails across the U.S., punishment says. “I would have to be on the point of dizziness can come in the form of a bland, brownish lump. when I know I have no choice [to eat it].” Known as nutraloaf, or simply “the loaf,” it’s fed No one knows exactly how many institutions use it, day-after-day to inmates who throw food or, in some but Benson Li, the former president of the Association cases, get violent. Even though it meets nutritional of Correctional Food Service Affi liates, estimates that guidelines, civil rights activists urge against the use the number is over 100. At least 12 states – including of the brick-shaped meal. California, Texas and New York – serve it in state- Tasteless food as punishment is nothing new: Back run institutions, as do dozens of municipal and county in the 19th century, prisoners were given bread and jails across the country. water until they’d earned with good behavior the In Pennsylvania state prisons, “food loaf” is made with right to eat meat and cheese. milk, rice, potatoes, carrots, cabbage, oatmeal, beans But the loaf is something above and beyond. Prisons and margarine. The Clark County Jail in Washington and jails are allowed to come up with their own State serves a version with most of those ingredients version, so some resort to grinding up leftovers into plus ground beef or chicken, apples and tomatoes. a dense mass that’s reheated. Other institutions make Law enforcement says the loaf isn’t so bad. “It’s a food loaves from scratch out of shredded and mashed source, it contains all the vitamins and nutrients and vegetables, beans and starches. They’re rendered minerals that a human being needs,” says Milwaukee even more unappetizing by being served in a small County Sheriff David Clarke, who has used the loaf paper sack, with no seasoning. in his jail for fi ve years. “It’s been approved by the Prisoners who’ve had the loaf hate it. Johnnie Walton courts. I’ve had it myself — it’s like eating meatloaf.” had to eat it in the Tamms Supermax in Chicago. He But prisoners who misbehave don’t just get it once. describes it as “bland, like cardboard.” Aaron Fraser They have to eat it at every meal, for days or weeks at got the loaf while he was serving time from 2004 to a time. That’s why it works as a deterrent, says Sheriff 2007 in several different institutions for a counterfeit- Clarke. check scheme. He loathed it. “They take a bunch of gook, like whatever they have Continued on Page 43 available, and they put it in some machine,” Fraser

42 Winter 2014 ACFSA INSIDER “If you’re up on a fi rst degree murder charge, or some parts of the corrections system, and no agencies or serious sexual assault of a child, you don’t have much organizations are keeping track of where and how to lose in jail,” says Clarke. often it’s used. “But when we started to use this in the disciplinary So Benson Li, the former president of the Association pods, all of the sudden the incidence of fi ghts, of Correctional Food Service Affi liates and the food disorder, of attacks against our staff started to drop service director at the Los Angeles County Jail, tremendously. The word got around – we knew it offered to help us fi nd that out. would. And we’ll often hear from inmates, ‘please, At a recent meeting of the association, Li conducted please, I won’t do that anymore, don’t put me in the an informal survey at the request of NPR. About 40 disciplinary pod, I don’t want to eat nutraloaf.’” percent of the prisons and jails that responded said their use of the loaf is diminishing, 30 percent said they do not use nutraloaf and about 20 percent said their use was about the same or slightly growing. Li says that overall, the results suggest that the loaf is gradually being phased out. “[Prisons and jails] are using less or some of them are using sparingly – maybe just 2 to 3 times in the last year,” he says. Scientists say it’s the monotony of eating the loaf Li thinks that one of the reasons for this is that that’s the real punishment. Marcia Pelchat is a prisoners have been challenging the loaf in the courts. physiological psychologist at the Monell Chemical Senses Center in Philadelphia. She says humans have “You have seen a lot of different inmate claims and evolved to crave a variety of food. lawsuits against the Eighth amendment in different states,” he says. “Having to eat the loaf over and over again probably makes people miserable. They might be a little One of the provisions of the Eighth amendment is that nauseated by it, they’re craving other foods,” says “cruel and unusual punishment” not be infl icted on Pelchat. prisoners. And so the prisoners fi ling these suits are hoping the courts will rule that chewing on loaf, day And it can sometimes stop prisoners from eating after day, is unconstitutional. And believe it or not altogether. “It’s very diffi cult to consume enough there is precedent: In the 1970s, the Supreme Court calories to keep your weight up if you’re on a boring ruled that a potatey prison paste called grue should be diet,” says Pelchat. outlawed under the Eighth amendment. Which is why human rights advocates say it’s The loaf has held up better than grue. Of the 22 cases unethical to use food as punishment in this way. brought since the beginning of 2012 alone, none have “Given that food is clearly recognized as a basic succeeded. But Li’s informal survey suggests that human need to which prisoners are constitutionally the court cases are making the corrections industry entitled, restrictions on food, taking away food has increasingly squeamish about serving it. always been sort of legally right on the line,” says And Fathi of the ACLU says this is part of a bigger David Fathi, director of the National Prison Project transformation happening in the industry. for the American Civil Liberties Union. “The fading of the use of nutraloaf is part of a larger There’s no guidance from the government on using long term trend toward professionalization and in most the loaf, but the American Correctional Association, respects, more humane conditions of confi nement,” which accredits prisons and sets best practices for he says. the industry, discourages using food as a disciplinary ©2014 National Public Radio, Inc. NPR News report titled. measure. “Food As Punishment: Giving US Inmates ‘The Loaf’ Per- The Federal Bureau of Prisons says it has never used sists” by Eliza Barclay was originally published on NPR.org on January 2, 2014 and is used with the permission of NPR. the loaf in its facilities. Still, the loaf persists in other Any unauthorized duplication is strictly prohibited.

ACFSA INSIDER Winter 2014 43 MMakingaking a DifferenceDifference

BByy JonJon Nichols,Nichols, IOM,IOM, ACFSAACFSA ExecutiveExecutive DDirectorirector

We all have unique skill sets and special abilities. there is a sense of fulfi llment, and I may feel content- And, we are all capable of making amazing things ment, or a happiness and probably a sense of purpose. happen by applying those skills and sharing them with those around us. How did you acquire your aptitude Did I change the world by getting that tourist to their at the thing that you do so well? Some are fortunate destination? On the face of it, you would probably enough to be born with their talents and it just comes say no. I might even say that I didn’t make a huge naturally to them. For most people, however, what difference if I didn’t think about it. But the fact of the they are good at is learned and in most instances, a matter is, that for that tourist I made a difference. I teacher was involved. Teachers have many differ- probably relieved the stress of being lost in a strange ent names (tutors, coaches, mentors, etc.) and come place. I got them to their destination a lot sooner than in may forms (parents, bosses, friends, heroes, etc.) they might have gotten there before and now they will but whatever they are called or however they get their have more time to spend there and potentially a better message across doesn’t matter. The point is that they experience. were there for you at the right time. At the time you needed them to be there and when you were open to learning this special skill. It’s like the Butterfl y Effect. You may have heard of it, but for those that have not, it’s the idea, from “chaos theory,” that a very small difference in the initial state It’s been said that we live to serve and there’s no of a physical system can make a signifi cant difference greater feeling than that purpose. That we realize our to the state at some later time. The name comes from destiny by serving others. Not everyone sees it that the theory that a butterfl y fl apping its wings in one way and there’s nothing wrong with that. I know that part of the world could potentially cause a hurricane I get a great feeling when I am able to help somebody in another part of the world. (Probably not going to achieve a goal. It might be as simple as being able happen, but hopefully you are following the train of to provide directions to a tourist that is lost, or as dif- thought.) But one action or set of circumstances sets a fi cult as teaching a new employee how to use a com- course for other actions or circumstances that follow. plex computer program. No matter the support given, More simply, cause and effect. Continued on Page 46

44 Winter 2014 ACFSA INSIDER ACORTO (CONCORDIA) BLAKESLEE CUNO FRANKE JADE RANGE METALFRIO REYNOLDS TAYLOR THERMOMETERS ACCUTEMP BLICKMAN CURTRON FRANKLIN CHEF JET SPRAY METAL WASH ROBOT COUPE TECHNI-BREW ADAMATIC BLODGETT CUTLER INDUSTRIES FRANKLIN PRODUCTS JORDON/FOGEL MIDDLEBY-MARSHALL ROLL A GRILL THERMAL ENGINEERING CORP. ADAMATION BLOOMFIELD/SILEX DAHLEN FRYMASTER KARMA MIGALI RONDO THERMODYNE ADVANCE BOBRICK DEAN GARLAND KASON MIES ROSS TEMP THERMOTAINER AERVOID BREWMATIC DELFIELD GAYLORD INDUSTRIES KEATING MILE HIGH ROTISOL TOASTMASTER ALTO-SHAAM BROWN, W.A. DESPATCH GEMINI KELVINATOR MILNOR ROUNDUP TOASTWELL ALLUSERV BUNN-O-MATIC DETECTO GENERAL ELECTRIC KENCO MOFFAT ROYALTON TOLEDO ALVEY BUS BOY DISPENSE-RITE GENERAL SLICING KEWANEE MONTAGUE SAGE TOMLINSON AMANA BUTCHER BOY DITO DEAN GLASTENDER KING REFRIGERATOR MOYER-DIEBEL SALVAJOR TRAULSEN AMERICAN DELPHI CADCO DOLL FLYNN GLENCO/STAR REFRIG. KITCHEN AID MOZLEY SANI-SERV TRAYCON AMERICAN BEST COFFEE CADDY CORP DONPER GLOBE KOCH MULTI MIXER/STERLING SATURN TRIUMPH AMERICAN METAL WARE CAMBRO DORMONT HOSES GOLD MEDAL KOLD DRAFT NEMCO SAVORY TRUE AMERICAN PERMANENT WARE CANNIBAL DOUGHPRO GREENHECK KOOL STAR NIECO SCOTSMAN TURBOCHEF AMERICAN DRYER CARPIGIANI DOUGLAS MACHINE GRINDMASTER LAKESIDE NORLAKE SECO ENGINEERING TURBO-VAC AMERICAN DISH SERVICE CARTER HOFFMAN DOYON GROEN LANCASTER COLONY NORRIS SECO PRODUCTS U.S. RANGE AMERICAN RANGE CECILWARE DUALIT GUARDIAN DRAIN-LOCK LANG NOVON SELECTO SCIENTIFIC UNIVEX AMF/WYOTT CHAMPION INDUSTRIES DUKE (THERMADUKE) HALLDE LE-JO NU-VU SERVER PRODUCTS URSCHEL ANETS CHAMPION MACHINERY DUTCHESS HAMILTON BEACH LEE MARK METAL NUSSEX SERVOLIFT USECO ANTHONY REFRIGERATION CHICAGO FAUCET DYNAMIC COOKING SYSTEMS HARFORD LEER OLIVER SET-N-SERV VARIMIXER ANTUNES/ROUNDUP CHROMALOX DYNAMIC INTERNATIONAL HATCO LEGION OSTER SHARP VICTORY/RAETONE A.O. SMITH CISSELL EAGLE/METAL MASTERS HELMCO/STAR LINCOLN OVENWORKS SHELCON VITA-MIX ASCO CLARK EDLUND HENNY PENNY LITTON PANASONIC SHELLEY VOGT ATLAS METAL CLEVELAND ELECTRO FREEZE HOLMAN LOCHINVAR PASQUINI SICO VOLLRATH AUTOMATED EQUIP,/RAM COLDELITE ELLIOTT-WILLIAMS HOSHIZAKI LOCKWOOD PEERLESS STOVE SILVER KING VULCAN HART AVTEC COMPONENT HARDWARE EMBERGLO HUEBSCH LOW TEMP INDUSTRIES PERLICK SITCO W.A. BROWN BAKE MAX COMSTOCK CASTLE ENCORE HURRICORP MAGIKITCH'N PITCO/FRIALATOR SKYDYNE WARING BAKERS PRIDE CONNOLLY EPCO HUSSMANN FOOD SERVICE MAGNESOL POLAR KING SMOKAROMA WASTE KING BALLY COOL CURTAIN ESPRESSO COFFEE ICE-O-MATIC MANITOWOC PRAWNTO SOMAT WELLS BARMAID COOPER INSTRUMENTS EUROVEN IDEA/MEDALIE/VOLLRATH MANNHART PRECISION SOUTHBEND RANGE WILBUR CURTIS BASTIAN BLESSING CORNELIUS EVERPURE INFRICO MARKET FORGE PRINCE CASTLE/FASLINE SPEED QUEEN WILDER BAXTER CORY EXCEL DRYER IMPERIAL CHARBROILERS MARS PUFFER HUBBARD STANLEY KNIGHT WINSTON BECA CRATHCO F.A.S.T. IMPERIAL RANGE MARSAL & SONS, INC. QUALHEIM STAR WITTCO BELSHAW CRES-COR FAEMA IN SINGER MARSHALL AIR RANDELL STEPHAN MACHINERY WOLF RANGE BERKEL CRETORS FARBERWARE IN-SINK-ERATOR MASTER AIR RANKIN-DELUX STERO WORLD HAND DRYER BETTCHER CRIMSCO FISH OVEN INTEDGE MASTER-BILT RATIONAL SUNKIST WYOTT BEVERAGE AIR CRIOTEC FISHER MFG. INTEK MASTER DISPOSERS REDCO SUPREME METAL BEVLES CROWN FOLLETT INTERMETRO MCCALL/KOLPAK RED GOAT SWEEDEN FREEZER ...And Many Others! BIRO CTX FOOD WARMING EQUIP. IRINOX MCCRAY REFRIGERATION REMCOR T&S BRASS & BRONZE BKI CUISINART FOSTER REFRIGERATION JACKSON DISHWASHER MERCO REVENT TAYLOR FREEZER

ACFSA INSIDER Winter 2014 45 You’ve probably heard the “Starfi sh” story, too. If Each of you has a story that you can share. You may not, see that story on Page 47, but the point being have to think about it, but guaranteed there is at least that there is an effect on everything that we do, good one story that you can share with us and give us the and bad. It’s the intention or purpose that makes it inspiration to keep that ball rolling. And think out- positive - or hopefully makes it a positive outcome. side of this box. Your inspirational “Making a Dif- And this is getting to be a little more existential than ference” story doesn’t have to involve your work life. I had anticipated, so, it’s on to the point of this story. If you make or made a difference outside of that envi- ronment, please do not hesitate to share it. It will all It is completely up to you whether you want your life serve the same purpose and that’s good. to make a difference and what difference you want your life to make. Along the way, you will unwit- Doing something amazing and maybe changing the tingly have an impact or effect on the people that life of another person is an incredible feeling and you you come in contact with. Your friends, family, col- are capable of making that happen. You, no doubt, leagues and even strangers on the street could be im- have made it happen already, so please tell us about pacted by your actions and/or your words. it. Inspire us.

You are in a unique situation where you potentially have a great deal of infl uence on high-risk individu- “Helping someone in their time of need is the great- als that are working for you. People that haven’t had est thing you could ever do. Why, because it shows many positive infl uences in their lives and that, more that you care and that you’re a good friend, even if than likely, have few to no prospects when they get they are a stranger. When someone needs your help out. I’ve had a chance to hear a number of stories at don’t just ignore it, try your best even if you don’t suc- meetings and read some great ones on the pages of ceed. Later on down the line that person may be there INSIDER magazine about the difference that some for you when you need someone. Be the change in a of you have made in their lives. It’s inspirational and persons life, make a difference, show you care. Don’t it makes me want to be better and do better. The last ignore people when they need help, be the change few issues of INSIDER had been sadly lacking these that person needs in their life and show you care.” stories and I would love to see them more often. It would be fantastic to have at least one in each issue ― Benjamin Ford Crouch of the magazine and I am asking that everyone make a very serious effort to make this happen. “Few will have the greatness to bend history itself, but each of us can work to change a small portion of events. It is from numberless diverse acts of courage and belief that human history is shaped. Each time a man stands up for an ideal, or acts to improve the lot of others, or strikes out against injustice, he sends forth a tiny ripple of hope, and crossing each other from a million different centers of energy and daring those ripples build a current which can sweep down the mightiest walls of oppression and resistance.”

― Robert F. Kennedy

“When YOU stop believing one person in the world cannot make a difference; differences in the world will be made.”

― Kellie Elmore

46 Winter 2014 ACFSA INSIDER MMakingaking a DifferenceDifference

“Once upon a time, there was a wise man who used to go to the ocean to do his writing. He had a habit of walking on the beach before he began his work.

One day, as he was walking along the shore, he looked down the beach and saw a human fi gure moving like a dancer. He smiled to himself at the thought of someone who would dance to the day, and so, he walked faster to catch up.

As he got closer, he noticed that the fi gure was that of a young man, and that what he was doing was not dancing at all. The young man was reaching down to the shore, picking up small objects, and throwing them into the ocean.

He came closer still and called out “Good morning! May I ask what it is that you are doing?”

The young man paused, looked up, and replied “Throwing starfi sh into the ocean.”

“I must ask, then, why are you throwing starfi sh into the ocean,” asked the somewhat startled wise man.

To this, the young man replied, “The sun is up and the tide is going out. If I don’t throw them in, they’ll die.”

Upon hearing this, the wise man commented, “But, young man, do you not realize that there are miles and miles of beach and there are starfi sh all along every mile? You can’t possibly make a difference!”

At this, the young man bent down, picked up yet another starfi sh, and threw it into the ocean. As it met the water, he said, “It made a difference for that one.” ― Loren Eiseley, Author

ACFSA INSIDER Winter 2014 47 DDidid YYouou KKnow...... Foodnow...... Food CodeCode 20132013

By Linda Mills, MBA, RD, FADA Corporate Dietitian - Community Education Centers

are required to report to their management The U.S. Food and Drug Administration (FDA) and that prompts management to exclude issued the 2013 edition of the FDA Food Code or restrict employees from working with on November 13, 2013. This is the 8th edition of food. The requirement to wash hands before the model food code which provides all levels of donning gloves is clarifi ed to be specifi c to government and industry with practical, science- the beginning of a task involving working based guidance and manageable provisions for with food and not during the task. mitigating known risks of foodborne illness. The FDA Food Code marks its 20th anniversary with Chapter 3 - Revisions to the minimum the release of this edition. The Food Code is a key cooking temperatures associated with component of the President’s public-health focused procedures such as non-continuous cooking framework for maintaining a safe food supply and and circumstances under which bare-hand food service operations. contact with ready-to-eat foods is permitted. The term “sub ingredients” was added to clarify that individual component ingredients of a main ingredient must be disclosed in the statement of ingredients. This clarifi cation helps to make clear that all individual ingredients in a packaged food will be disclosed in the statement of ingredients.

The noteworthy changes in this 768 page edition that Chapter 4 – The availability of irreversible may impact your operation include the following: registering temperature indicators is required to verify warewasher temperatures. There Chapter 1 – Deleted the term Potentially are stronger requirements for cleaning and Hazardous Food (Time/Temperature Control sanitizing equipment used in preparing raw for Safety Food)” (PHF/TCS) and replaced it foods that are major food allergens. with the term “Time/Temperature Control for Safety Food” (TCS). Chapter 8 - Restaurants and food stores must post signs notifying their customers Chapter 2 - Nontyphoidal Salmonella is that inspection information is available for added to the list of illnesses that food workers review.

You can access the 2013 FDA Food Code from the Resources page of the ACFSA website (http://www.acfsa.org/fedRegs.php) The 2013 FDA Food Code is also available on the FDA website at http://www.fda.gov/FoodCode.

48 Winter 2014 ACFSA INSIDER Your demanding environment demands THE Vulcan.

Throughout our Corrections lineup, we include features like tamper-proof TOUGHEST screws, heavy duty welds, covered controls, heavy duty locking hasps, security screens and more. All products NAME are designed for durability, easy service and maintenance. So it couldn’t be BEHIND BARS. simpler to maintain an entire kitchen of Vulcan equipment.

Steam (Braising Pans, Kettles Ovens & Steamers)

D ONE TO PERFECTION.

Holding & Transport Griddles vulcanequipment.com © 2013 Vulcan C R C by Carlos Salazar, California Chapter President.

Hello from California! together to try and sing some songs. Let me tell you, Fresh off our Chapter Conference and we had a blast. I we had some good singers here in California. We had want to thank The California Chapter Board Members a great time and wish you were here to join us. for all their hard work to ensure that this conference was a hit. Pictures of the conference will be on the website soon. Brian Adams is putting the fi nishing touches on the We had a lot of good classes and each one was very slide show. He did a great job and we are thankful to informational. have him do this for us.

The dinner entertainment was a hit as well. We We hosted a Chapter Meeting January 15, 2014 selected to have a Murder Mystery show followed by some Karaoke. The Murder Mystery was awesome as Speaking on behalf of the California Chapter Board, I everyone had no clue of who killed who and how it all want to wish everyon a Happy New Year. came together. After we solved the murder, we all got

ACFSA INSIDER Winter 2014 49 C R

O by Marcella Maki President Elect

On September 22, 2013 the Ontario Chapter held Also we would like to say that this past year we lost a their annual Conference called “Visions and Longev- very good friend and a past Vendor Liaison who was ity in Corrections,” which was very educational and part of the Ontario Chapter Board for many years, very good networking for all who attended. We would Andy Jackson, who will be very much missed. We like to thank our Honoured Guest Speaker Deputy also had a Dinner and Wine Tour and also a Magician Director, of Institutional Services, Cathy Morris for and Comedy evenings. taking time out of her busy schedule to start off our opening ceremonies, we also would like to thank the At our Banquet night we presented two awards which President of the International ACFSA Phil Atkinson were handed out. One was for the Ontario Chapter and International President-Elect Robin Sherman for President’s Award which was given to George taking time out of their busy schedules for attending Bushnell who for many years sat on the Ontario our Conference. It was very much appreciated and Chapter board but also has always come out to help in also a special thank to our Regional V Director Con- any way needed at our conferences which the board nie O’Connor for all her help putting this conference has greatly appreciated. The second award which together. was the Ontario Chapter ACFSA 2013 award which was given to Jennifer Boem from Barrie Equipment The Conference was a great success which put our for all her hard work over the past years as one of our membership totals to 91 new members. Some of the Vendor Liaisons. highlight topics that were held at our conference in- cluded, Allergen Training Program in which everyone Up and coming this year is Nominations for who participated would be eligible for their certifi - President-Elect, Treasurer and Secretary positions. cate of certifi cation, Food Service Health and Safety As soon as the elections are completed we will have talk in which there was a question and answer period, the new board posted on the Ontario Chapter page of we also had a Rabbi and Inman come do a challenge the ACFSA web site. We will also be trying to put on with the audience with questions and answers about another conference in September of 2014 and we will Kosher and Halal Diets and how they effect our Insti- let everyone know the location and date as soon as tutions, also topics on Nutrition and Health Challen- we have it arranged. The Ontario Chapter is planning ges of our aging Prisoners, an Associate Recruiter for to have another great year. the Ministry of Community Safety and Correctional Services did a talk on Potential Security Risks that we deal with in our Institutions. We also had Min- istry employee come and do a fascinating look into the History of Provincial Corrections which was very enlightening for all. Another highlight as our Vendor Liaisons have put together for all our conferences was a sensational Vendor show. All attendees took part in our show and the chapter received very good feel back from our attendees.

50 Winter 2014 ACFSA INSIDER R R R III by Lt. Tim Thielman, CFSM, CCFP

vendors who don’t know about the ACFSA so please Greetings to you all from the Heartland. 2013 spread the word about us and all the benefi ts of being turned out to be a Super year for the Region. The a member. Michigan Chapter hosted a fantastic conference last spring and is working on another one for 2014 that ACFSA Vice President, Robin Sherman and Cindy will be held in Manistee, Michigan on May 4 – 6. Burns have been working to expand membership with If you are able to attend I would highly recommend food service professionals from the private sector. making the trip. The Michigan Chapter always puts With both Robin and Cindy coming from the private on a great conference. The theme of the conference sector and both being longtime ACFSA members will be Coping with Changes for the Future. As you they are the right people to promote the ACFSA to already know, change is a constant theme in our pro- the private food service companies. As we all know, fession and being a member in ACFSA keeps us on privatization of correctional food service operations top of the latest trends in the fi eld of correctional food is a growing trend and the future of ACFSA depends service. I will be attending and I hope to see you on strong membership. Food Service Professionals there. from both public and private sectors share all the same goals and challenges. We all have training requirements and need to have a strong network of O H R food service professionals and vendors to be able to keep our operations running strong. Northern Lakes also had a great year with several I’m hopeful that the ACFSA can expand membership chapter meetings and training sessions that spread as we reach out to more food service professionals in from Milwaukee to Minneapolis. Chapter President, the private sector. Canteen Services in Michigan is Sharon Joles has been doing an excellent job of an excellent example of a private company that has leading the chapter and working with her fellow many members in ACFSA and sees the benefi ts of members from the Wisconsin DOC on educating being a member of ACFSA. When I attended the correctional food service professionals about ACFSA Michigan Conference last Spring I was able to see and expanding membership in the Northern Lakes how Canteen Services used the two day conference Territory. to get their food service managers and employees a plethora of training and networking. S W

In the last half of 2013, ACFSA had a membership ACFSA S A campaign and as a result we have picked up a lot of new members, both professional food service members With the budgetary restraints that many organizations and vendor members. I would like to welcome all face it may be tough for you to attend our Annual of our new members and I hope you have been able Conference. ACFSA offers a number of scholarship to see the value of being in this organization and and award opportunities. I would highly recommend continue on being in ACFSA. I also hope everyone applying for a conference scholarship or award. continues to recruit new members. There are still a lot of correctional food service professionals and Continued on Page 52

ACFSA INSIDER Winter 2014 51 R R

ACFSA awards regular scholarships and scholarships vendor who plans on attending and have not registered for awards such as: Operator of the Year, Employee yet I would highly recommend that you do so at your of the Year, and Heroism. I know from visiting some earliest convenience. With the conference being so of your operations and from getting to know many centrally located and easy in and out access for the of you that you do amazing work and deserve to be vendors we anticipate quite the turnout of both vendor recognized for it so don’t hesitate to apply for one of members and food service members. these scholarships and awards. I would like to thank all of our vendors in ACFSA for the support you give You can fi nd the latest information on the 2014 in contributions for our scholarship fund. International Conference on the ACFSA Website. Check back often for updates as we fi nalize the details. If there is anything I can do for you or if you M M S. L are interested in getting more involved in ACFSA please don’t hesitate to contact me at 651.266.1498 or email me at [email protected]

As you may already know, Phil and I are the 2014 Conference Chairs and things have been buzzing R V by Connie O’Connor, Region V Director ever since we left Reno last August. Our Conference Committee has been hard at work pulling this together and I’m promising you that it is going to be a fantastic The Ontario Chapter held their annual conference conference. With a conference theme of mental health September 22 – 25, 2013 in Niagara Falls, Ontario, and leadership we are covering the major topics in our Canada. This year’s conference was titled Vision profession. Our Keynote Speaker, Mike Mckinley, and Longevity in Corrections. CSP, CPAE, will have you all laughing and learning at the same time. Mike will not only be the Keynote This year’s conference included an exciting variety Speaker, he will also be doing breakout sessions. of speakers and topics providing learning opportuni- Mike is the recipient of the 2008 Cavett Award from ties for all…including an Allergen Training program, the National Speakers Association (NSA). The Cavett discussions on Religious Diets and Confl ict Reso- Award is the highest honor that the NSA bestows on lution and a presentation on Nutrition for an Aging its members. If you would like to learn more about Population. Mike and see some video clips of him you can visit his website at: www.realmikemckinley.com

Our vendor show theme is going to be “World’s Fair” and our St. Louis Exhibit Committee is pulling together a fantastic show. We had vendors already reserving a booth for 2014 while we were in Reno last August and anticipate a sold out exhibit. If you are a

52 Winter 2014 ACFSA INSIDER EEducationducation ReportReport

Inspiring Interest in the Field of Correctional Services

Submitted by Lt. Tim Thielman CFSM, CCFP Education Committee Chair and Region III Director

To be an effective leader in the fi eld of correctional food service one has to be on top of the game. This requires a strong network of food service professionals and vendors, and staying educated on and up to date with current correctional food service trends and regulations. Your membership in ACFSA is your ticket to having both a strong network of correctional food service professionals, and two certifi cation programs to raise you professionally to a higher level.

In the Winter 2000 INSIDER Marianne Luppold introduced the CFSM Course to the membership. Thirteen years after Marianne rolled the program out, the ranks of CFSMs continue to grow.

Ok, so you have your certifi cation already. How about your staff? Are they current and up to date with laws and regulations? Do they fully understand religious and therapeutic diets? Do they know the difference be- tween food intolerance and food allergy? I recently read an article about an inmate with a dairy allergy who died after he was given oatmeal with milk in it. We may look at some dietary restrictions and wonder about the legitimacy, but we must take all of them seriously for just this reason.

A while back, our Past President, Benson Li, put over 20 of his staff through the CFSM Course. By doing this, Benson raised the knowledge level and professionalism among his staff. Enrolling your staff would be a good opportunity for you to pass your skills and knowledge on to them and help them meet their annual training requirement.

If you would like more information on the CFSM Course or would like to enroll yourself or your staff in the course you can download the course brochure and application from the ACFSA International website at http://www.acfsa.org/certifi cationCFSM.php

You can also contact me directly at 651.266.1498 or by email me at: [email protected]

ACFSA INSIDER Winter 2014 53 CFSM Start Earning Your CFSM Designation Today!

To begin your journey of becoming a CFSM, fi ll out Enrollment Form found on the opposite page and send it in!

CFSM maintenance insures that you remain Maintenance Fee active in the industry by logging your continuing activity in the industry. You will receive an invoice for $35 at the end of your 2-year maintenance period, at which time Maintenance Period the maintenance forms will be due. Individuals who are currently certifi ed by the Association of The maintenance period runs from August 1st Nutrition and Foodservice Professionals (ANFP) of the fi rst year you receive your CFSM designa- as Certifi ed Dietary Managers (CDM) are eligible tion to July 31st of year 2. to apply for the CFSM program with the follow- ing: Maintenance Forms • Application to ACFSA for CFSM, designating Each CFSM is responsible for submitting his/ current and active CDM status (proof of CDM certifi cation must be included in the applica- her own maintenance. When you were certi- tion). fi ed, you were provided update forms; if you require more, you can request them from the • $299.00 application fee - ACFSA Members ACFSA Executive Offi ce. With the forms, you $374.00 application fee - Non-Members must submit back-up materials showing proof that you actually did participate in the activity, • Completed Custody, Security and Working such as copies of badges from shows, agendas of with Inmates module, following guidelines as seminars, copies of articles you have written, etc. delineated in CFSM Course Workbook. No You may submit your forms throughout your exam will be required. CDM certifi ed ACFSA members would be eligible to receive CFSM maintenance period or all at once at the end of status under these guidelines. the period - whichever works best for you. Your forms will be acknowledged in writing.

54 Winter 2014 ACFSA INSIDER CFSM Enrollment Form Please Type of Print Clearly

CFSM Course Fee $299.00  CFSM for CDMs $149.00  Non-Member Fee $374.00  Non-Member Fee $199.00 

Name______Title ______Company______Address______City ______State ______Zip ______Phone ______FAX ______Email______

Include processing instructions and contact name & phone number. Materials will be sent after payment is received

Payment Information

Check Number______Purchase Order______

Credit Card: Visa Mastercard American Express Cardholder Name______Credit Card #______Expires______Billing Address______Billing Zip Code______V-Code______V-Code is the 3 Digit Code on the Back of your Visa or MC or the 4 Digit Code Signature______on the front of your AmEx Card.

Please mail with payment to: ACFSA CFSM 210 N. Glenoaks Blvd., Suite C Burbank, CA 91502

If paying with a credit card, you may FAX completed form to (818) 843-7423 Questions? Please email Amber Ardizone at Certifi [email protected] or Call (818) 843-6608

ACFSA INSIDER Winter 2014 55 WEELCOMELCOME NEEWW AACFSACFSA MEEMBERSMBERS Food Service Professionals

Leslie Acosta Winefredo G. Pineda Department of Corrections Cindy Hunter Sheriff Food Services Department Lancaster, CA Ottawa Carlton Detention Centre San Diego, CA Ottowa, ON Claude Bergeron Kathleen Poulton Brockville Jail Juilette Jarrette Meherrin River Regional Jail Brockville, ON Metro West Detention Centre Alberta, VA Rexdale, ON Andrea Brooks Dan Quigg Roy McMurtry Youth Centre Judith Jasunas Niagara Detention Centre Brampton, ON WCCS-FCCC Thorold, ON Milwaukee, WI Timothy Clark Mary Reimer Canteen Corrections Sara Lee Stanley Correctional Institution Linden, MI Central East Correctional Centre Stanley, WI Lindsay, ON Terry Crompton Martin Ridland Justice Ronald Lester YC Chris Lianakis Hamilton-Wentworth DC Thunder Bay, ON Metro West Detention Centre Hamilton, ON Rexdale, ON Andrew Evans Lisa Routhier Toronto East Detention Centre Laura Loyer Kujawa St. Lawrence Valley Scarborough, ON Canteen Services Correctional & Treatment Centre Coldwater, MI Thorold, ON Linda Evans Donald Doucet Youth Centre David J. Manlowe Robert Scott Sault Ste Marie, ON CMF-Vacaville Indiana Department of Correction Vacaville, CA Indianapolis, IN Cliff Fitchett Marion Correctional & Lisa McRae Kay Lynn Skillen Treatment Center Quinte Detention Centre Arkansas DOC Napanee, ON Pine Bluff, AR James Frank DOC New Jersey William Miller Lynette Thompson Trenton, NJ Santa Clara County Offi ce of the Sheriff Elkhart County Jail Milpitas, CA Elkhart, IN Anna Gagliano-Virgil Toronto East Detention Centre Trina Mourer Jeff Tiggleman Scarborough, ON Alegan County Jail Canteen Services, Inc. Allegan, MI Grand Rapids, MI Sam Gordon Julia Tutwiler Prison for omen Joseph Nedumkaryil Todd Trowery Hayneville, AL Mapolehurst Correctional Centre Canteen Corrections Milton, ON Sterling Heights, IN Kristine Gotham Midland County Jail Christina Norfl eet Donna Walker Midland, MI Caledonia CCI Indiana Department of Correction Enfi eld, NC Indioanapolis, IN Kelly Hill Central East Correctional Centre Sarah O’Reilly Lanay Walker Lindsay, ON Hamilton-Wentworth DC Blue Ridge Regional Jail Authority Hamilton, ON Farmville, VA Continued on Page 57

56 Winter 2014 ACFSA INSIDER Food Service Professionals (Cont.) Professional Partners

Christopher Watt Chad Anderson Liz Leveilee Trinity Services Group All American Foods, Inc. Burnbrae Farms Indian Land, SC Mankato, MN Mississauga, ON

Susan Williams Melanie Bryant Lesley Magnum Kentucky DOC Kellogg Canada Inc. Magnum Food Brokers Frankfurt, KY Mississauga, ON Markham, ON

Amy Wise Lynda Burns Pamela Martin Niagara Detention Centre Leahy Orchards Edlund Co. Thorold, ON Georgetown, ON Burlington, VT

Dave Burton Stephanie McCart Institutional Member Piller’s Fine Foods Good Source Solutions, Inc. Waterloo, ON Carlsbad, CA Sean Glenn Denver Sheriff Department Scott Cherevaty Trish Nunez Denver, CO Champion Moyer Diebel Totally Green Jordan Station, ON Toronto, ON Brian Watanabe State of Hawaii, Ernie Deery Mona Pasternak Department of Public Safety, CPS/FS Ernie Blacktie Sepha Catering Ltd. (Kosher) Honolulu, HI Montreal, QC Toronto, ON Florence Furlong Mary Shrive Smucker Foods of Canada EcoSecurity Utensil Associate Professional Markham, ON Corte Madera, CA

Brad Hitchcock Susan Guertin Brittany Sovak Champion Industries Olymel S.E.C. J.L. International Winston-Salem, NC Brampton, ON Richmond Hill, ON

Tracey Komata Tom Jedlowski Karen Willemse National Food Group Meiko USA Inc. R. Henry & Associates La Vergne, TN Brampton, ON Novi, MI Kim Jeysman Bruce Young C.W. Shasky & Associates Ltd. Prime Time Concepts Inc. Student Oakville, ON Toronto, ON

Angela Abbott LASD Covina, CA We are delighted to have you join the ranks of the fi nest food service professionals in the industry!

Please make the most of your membership. Share your knowledge and ideas about the food service industry and your personal experiences with the rest of the ACFSA membership! Utilize the ACFSA Message Board, ACFSA Facebook Page and on Twitter (ACFSA_org).

Do you know other professionals that could benefi t from membership? Pass this copy of INSIDER along and/or share the Membership Form on the ACFSA website - www.ACFSA.org.

Thank you for your participation in ACFSA!

ACFSA INSIDER Winter 2014 57 ACFSA Board of Directors 22013-2014013-2014

President Secretary Region IV Director Phil Atkinson Karen Candito, CCFP, CFSM Donald Perkins, CCFP Hennepin County Sheriff’s Offi ce Santa Clara County DOC CA Substance Abuse Treatment Minneapolis, MN Elmwood Correctional Facility Facility & State Prison, Corcoran (612) 596-8039 San Jose, CA Corcoran, CA [email protected] [email protected] (559) 992-7100 x5762 [email protected]

Vice President Region I Director Region V Director Robin Sherman, CCFP, CFSM Robert Pennix Connie O’ Connor Canteen Services Blue Ridge Regional Jail Authority Ministry of Community Saginaw, MI Lynchburg, VA Safety & Cor. Serv (616) 745-2044 (434) 847-1300 X 117 North Bay, Ontario, Canada [email protected] [email protected] (705) 494-3331 [email protected]

Vice President-Elect/Treasurer Region II Director Professional Partner Laurie Maurino, RD Janice Bendolph Representative (Equipment) High Desert State Prison Tuscaloosa County Jail Michael Robertson Susanville, CA Tuscaloosa, LA Jones Zylon Company (916) 322-6038 (205) 349-4511 x666 or x766 West Lafayette, OH [email protected] [email protected] (800) 848-8160 ext. 112 [email protected]

Past President Region III Director Professional Partner Benson Li, CCFP, CFSM Lt. Tim Thielman, CFSM, CCFP Representative (Food) Los Angeles County Ramsey County Corrections Rick Morris Sheriff’s Department Saint Paul, MN Preferred Meal Systems Los Angeles, CA (651) 266-1498 Braselton, GA (213) 893-5109 [email protected] (678) 936-6637 [email protected] [email protected]

Executive Director Jon Nichols, IOM 22013-2014013-2014 Association of Correctional Committee Chairs Food Service Affi liates CCFP and Advisory Committee Education Committee Dietitians in Corrections Burbank, CA Teddie Mitchell Lt. Tim Thielman Barb Wakeen (818) 843-6608 (715) 460-4878 (651) 266-1498 (330) 284-2269/ (330) 499-1715 jnichols@emaoffi ce.com [email protected]. [email protected] [email protected] wi.us Membership Committee 2014 Conference Professional Alliance Cindy Burns Phil Atkinson Joe Montgomery (989) 239-3779 (612) 596-8039 (618) 664-4364 [email protected] [email protected] [email protected] & Scholarship Committee Lt. Tim Thielman, CFSM, CCFP Publications Committee Patti Whitlock (651) 266-1498 Barbara Holly (203) 824-4174 [email protected] (334) 567-4094 [email protected] [email protected] Regional Vendor Liaisons FFoodood & EquipmentEquipment

Region I Region II Region III Region IV Ann Ortiz Open Carrie Aldrich Gil Hines Good Source Solutions CJ Foods Good Source Carlsbad, CA Eden Prairie, MN Carlsbad, CA (760) 746-7587 (800) 735-4319 [email protected] [email protected] Region I Region II Region III Region IV Bryan Waechter Kevin Woods Chad Read Bud Chambers Hobart Hobart/Traulsen Federal Supply Cambro Manufacturing Co. Richmond, VA Chamblee, GA Waukegan, IL Dewey, AZ [email protected] (770) 458-2361 (928) 759-0807 [email protected] [email protected] 58 Winter 2014 ACFSA INSIDER CChapterhapter PresidentsPresidents & SStatetate & PProvincialrovincial CContactsontacts

UU.S.A..S.A. GEORGIA Charles Barnes* Macon State Prison ALABAMA Janice Bendolph ILLINOIS Tuscaloosa County Jail Helen Lewis, RD, LD Cook County DOC ARIZONA Michael Pinnex KENTUCKY MISSISSIPPI NORTHERN LAKES Coconino County Detention Svcs. Larry Parshall Open Sharon Joles, Rd, CD Kenton County Detention Center Chippewa Valley Corrections, WI DOC CALIFORNIA MISSOURI Lou Flores LOUISIANA Juanita Avery OHIO CA Substance AbuseTreatment Facility M. R. J. Beach, II, CCFP St. Charles County DOC Vivian Hawkins, CCFP* Retired Ohio Dept. of Rehabilitation & Correction CONNECTICUT NEW HAMPSHIRE Michael Gaughran, CCFP MAINE Todd Sheehan TENNESSEE York CT Spencer Smith New Hampshire State Prison Jorge Blanco Maine State Prison Siverdale Canteen Detention Center DELAWARE/MARYLAND NEW JERSEY Nina Hoy MASSACHUSETTS Yvette Knox* UTAH Maryland Correctional Institute, Jessup Chris Gendreau, CCFP, CFSM River Front State Prison MaryAnn Reding Massachusetts DOC Utah Department of Corrections FLORIDA NORTH CAROLINA Open MICHIGAN James Maher* VIRGINIA Robin Sherman* Durham Correctional Center Julie Hobbs Canteen Services DOC Headquarters Visit www.ACFSA.org for the Membership Roster! CCANADAANADA Membership is required for access.

ONTARIO Call ACFSA Headquarters if you want Steven Morgan* Toronto Jail contact information for any of the Chapters above (818) 843-6608 * Chapter President

If you are an ACFSA member from outside the United States and do not know what AACFSACFSA RRegionsegions ACFSA region you are in, call the Headquarters offi ce for answers at (818) 843-6608.

Region I Region III Connecticut New Hampshire Vermont Illinois Minnesota South Dakota Delaware New Jersey Virginia Indiana Missouri Wisconsin Maine New York Washington DC Iowa Nebraska Maryland Pennsylvania West Virginia Kansas North Dakota Massachusetts Rhode Island Michigan Ohio

Region II Region IV Alabama Louisiana Tennessee Alaska Idaho Utah Arkansas Mississippi Texas Arizona Montana Washington Florida North Carolina Virgin Islands California Nevada Wyoming Georgia Oklahoma Colorado New Mexico Kentucky South Carolina Hawaii Oregon Region V Canada ACFSA INSIDER Winter 2014 59 Inside IINSIDERNSIDER

INSIDER Editors: Barbara Holly, CCFP, CDM, CFPP and Christine Berndt Althaus, RD, CD IINSIDERN S I D E R INSIDER is published four times annually by the Association of Correctional Food Service Affi liates. ADVERTISER INDEX The Fall issue mails in October, the Winter issue mails in January, the Spring issue reaches your mailbox in April, and the Summer issue CAMBRO ...... 39 will arrive in July. We welcome any suggestions or articles for future issues. www.CAMBRO.com/trust Editorial Statement and Procedure Cook’s Correctional ...... 11 The mission of the Association of Correctional Food Service Affi liates www.cookscorrectional.com (ACFSA) is to develop and promote educational programs and net- working activities to improve professionalism and provide an opportu- Federal Supply USA ...... 3 nity for broadening knowledge. www.federalsupply.com Statements of fact and opinion in this publication are the responsibil- ity of the authors alone and do not imply an opinion on the part of Intersect USA ...... 5 the members, directors, or staff of ACFSA. The Association reserves the right to edit submissions. Materials may not be reproduced with- www.intersectUSA.com out written permission, so please obtain permission to reprint from its source when submitting an article. Heritage Food Service Group, Inc . . . .45 www.hfse.com To submit an article for the Spring 2014 Issue: 1. Please send via e-mail by March 1, 2014 to: Highland Wholesale ...... 47 ACFSA—INSIDER Barbara Holly, e-mail: [email protected] or www.highlandwholesalefoods.com Chris Althaus, e-mail: [email protected] Kitchen Corps ...... Inside Back Cover 2. ACFSA does not guarantee that submitted articles will be published. Articles may be edited, and placement is determined by the editor. www.kitchencorps.com/ 3. You may also include a photograph, simple graphics, charts, or pic- The Salvajor Company . . .Inside Front Cover tures that you think may be useful to the article. www.salvajor.com 4. If you have submitted or will submit the article to other publications, please notify us at the time of submission of the publication name, Vulcan Equipment ...... 49 editor, and phone number. www.vulcanequipment.com LLettersetters ttoo tthehe EEditorditor Please email your articles submissions and/ or comments to the editors:

Christine Berndt Althaus: AADVERTISEDVERTISE [email protected] or to Barbara Holly: iinn INSIDERINSIDER [email protected] Please specify that you are contacting us regarding the “Letters to the Editor” column.

INSIDER reserves the right to edit CCallall 818-843-6608818-843-6608 submissions for clarity and space.

60 Winter 2014 ACFSA INSIDER

22014014 AACFSACFSA AA II CC & VV SS

ate! the D SSaveave theAA Date! 10-14,10-14, 20142014 DD UU SS

MMeeteet usus inin