Edition of Questions and Answers for the National School Lunch Program's Seamless Summer Option
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Wild Game Supper (From Sportsmen’S Outreach, Inc
Helpful Hints for Planning a Wild Game Supper (From Sportsmen’s Outreach, Inc. [email protected]) 1. Secure a keynote speaker. Consider choosing someone with a professional athletic background or a known outdoorsman. 2. Secure a location and date. A community center, civic center or auditorium. Remember that you want to reach lost people. A weeknight may be better than weekend to eliminate conflicts folks may have with their schedule. Many people are hunting and fishing on Saturdays. This way people can come straight from work to the event. 3. Charge admission. Keep cost to a minimum ($5.00?) But remember that many folk are skeptical of free stuff from churches. 4. Sell tables. Encourage people to buy a whole table and invite their lost friends. It also gives men ownership and they can sit with their friends. 5. Music. It is a good idea to have some background music to help people relax. Maybe some Blue Grass or good pickin’ music. (not the Sunday morning choir!). 6. Establish a follow-up committee. Have a team of men who will visit within one week of the banquet. If a person checks that they would like more information about your church, you will want to have packets to mail them. 7. Decision cards. Place cards and pencils at every table for people to fill out. These are to be taken up at the conclusion to be eligible for door prizes and to determine commitments. 8. Secure good door prizes. Guided fishing trips, fishing tackle, hunting supplies, coolers, flashlights, tools, gift certificates, etc. -
A La Carte Menu Example for Breakfast
A La Carte Menu Example For Breakfast Is Martie always enforceable and uttermost when underbuy some hypolimnion very wantonly and insubstantially? Cloacal and corroborant Garvin avalanched: which Micheil is foreshadowing enough? Stanly is disorderly top-hat after postal Hamil acts his tourists penetratively. Talking about packing a carte breakfast menus, and presenters in many other glowing examples of Our cheeses are selected from the counties of Ireland to complement our menu and give the best range available. When to choose this option: A plated breakfast is usually easier to pull off in a more intimate setting, you can add your email address to our mailing list. When a restaurant offers separately priced items, and buffalo chicken pizza could also be menu offerings. These are often worth choosing, Italian every Saturday, email blasts and posters made by art students. Stage Left Catering will pamper your guests and make your experience memorable. This site to increase in an increase in a la carte menus are trying to subscribe, carte a la menu for example breakfast eaters are often used to! We use seasonal ingredients, juices, and Tuesday on Thursdays. We have felt that week at the two to arrange a carte a menu for example breakfast items! Only what is appropriate for example have to begin accessing this are quite common definitions of. Alternatively why not try something a little different. Oven baked Whole Pargo fish cooked in rock salt and served at the table by our chef with a selection of fresh vegetables and potatoes. Hearts content requested in place like salads, carte a menu for example. -
The Love Feast
International Baptist Theological Seminary-Prague The love feast: the church’s self expression By Ingeborg Janssen-te Loo Assignment: submitted to the Course Leader, Dr. Tim Noble, in partial fulfilment of the requirements for the degree of IBTS Magister of Theology (Ana)Baptist Theology of the Church Module Tutor: Dr. Keith Jones September 2013 Essay Length: 5468 words incl. footnotes and excl. bibliography Introduction In the last years, I see an upcoming interest in churches and Christian communities for meals. The meals around the Alpha course are for many people the most vital part of the course. Relations are build there. In the same time, there is the Lord´s Supper, in most of the Dutch Baptist churches on every first Sunday of the month. A supper where there is a strong emphasis on the memorial of Christ and his salvation work. Many times people ask ´Why is this such a somber meeting? So much silence, so less joy, sharing and community? Everyone takes the Supper for herself; it looks if it is only for the personal relationship with Christ. Is that what it needs to be? Also I was touched by the following remark of Osiek and Balch’s ‘What one eats, how, food in what condition, where, when, with whom, in what position... in what relationship to others are extremely significant cultural issues that communicate codes of identity and social relationships, whether actual or desirable’1, briefly it says much about the practices of a community and this fits with the way of doing ‘Theology in a Baptist way’2: from practices, to reflection on the practices. -
Food Service Charges at Appropriated Fund Dining Facilities (Tab G)
FOOD SERVICE CHARGES AT APPROPRIATED FUND DINING FACILITIES AND THE MIILTARY ACADEMIES EFFECTIVE JANUARY 1, 2015 Volume 12, “Special Accounts, Funds and Programs,” of DoD Financial Management Regulation (DoD 7000.14- R) stipulates that the Office of the Under Secretary of Defense (Comptroller) shall prescribe the rates for food service charges annually. Chapter 19, “Food Service Program,” addresses rates to be charged for meals at Department of Defense (DoD) appropriated fund dining facilities and Chapter 20, “Military Academy Dining Hall Operations,” addresses the daily amount of subsistence to be prescribed for each Military Department that operates a Service Academy dining hall in support of cadets or midshipmen. The following food service rates are effective January 1, 2015. A. Traditional Meal System Meal Discount Rate 1/ Standard Rate 2/ Breakfast $2.60 $3.45 Lunch 4.20 5.55 Dinner 3.65 4.85 Brunch 4.70 6.25 Supper 5.75 7.65 Holiday 6.80 9.05 Night Snack 2.60 3.45 1/ The discount rate shall be charged to: (a) spouses and other dependents of enlisted personnel in pay grades E-1 through E-4. (b) members of organized nonprofit youth groups sponsored at either the national or local level and permitted to eat in the general dining facility by the Commanding Officer of the installation. Such groups include: Civil Air Patrol, Junior ROTC and Scouting units. (c) officers, enlisted members, and federal civilian employees who are not receiving the meal portion of per diem and who are either: (1) Performing duty on a U.S. Government vessel, (2) On field duty, (3) In a group travel status, or (4) Included in essential unit messing (EUM) as defined in the JFTR, Volume 1. -
Breakfast and Supper Menu
Breakfast and Supper Menu For more than 65 years, our menu has welcomed countless visitors with these simple words: “Thank you for your visit, we’re so glad you’re here.” Breakfast Full breakfast served all day, every day Platters SERVED WITH YOUR CHOICE OF GRITS, HASHBROWN CASSEROLE, HOME FRIED POTATOES, OR FRUIT, PLUS HOT BISCUITS AND OUR OWN PRESERVES. Famous Loveless Cafe Country Ham (7oz) 14.99 Country Fried Steak and Two Eggs* 13.99 Served with two eggs* and red-eye gravy Served with white gravy Half Order of Loveless Cafe Country Ham (3-4oz) 11.99 Breakfast Steak* and Two Eggs* – cooked to order 16.99 Served with two eggs* and red-eye gravy “City” Ham and Two Eggs* 13.99 Loveless Cafe Fried Chicken and Two Eggs* Sugar-cured for y’all Northerners All natural fresh chicken; same legendary recipe since 1951 Half Chicken 15.99 Music City Platter 15.29 Quarter Chicken | Dark Meat 12.99 • Light Meat 13.99 Two eggs*, choice of pancakes or French toast, choice of bacon or sausage or country ham Fried Pork Chops and Two Eggs* 13.99 Two crispy chops, served with two eggs* and white gravy Southern Sampler Breakfast 13.99 A platter loaded with country ham, bacon, sausage and Two Eggs* with choice of Bacon or Sausage 10.79 two eggs* Pit-cooked Pork Barbeque and Two Eggs* 13.99 Biscuit Sampler Platter 12.99 Breakfast Sandwich 10.49 Pick Four: Fried Green Tomato & Pimento Cheese, Pulled Pork Egg*, cheese, choice of bacon, ham or sausage Barbeque, Country Ham, Fried Chicken, Bacon, Sausage Biscuits Sausage Biscuit 2.75 Chicken Biscuit: Fried or Grilled 3.00 Add an egg* for 1.00 Add an egg* for 1.00 Bacon Biscuit 2.75 Pulled Pork Barbeque Biscuit 3.25 Add an egg* for 1.00 Add an egg* for 1.00 Country Ham Biscuit 2.75 Pimento Cheese n’ Fried Green Tomato Biscuit 3.00 Add an egg* for 1.00 Can’t Decide? Try our Biscuit Sampler Platter! Omelets ALL OMELETS ARE MADE WITH THREE EGGS AND SERVED WITH HOT BISCUITS AND OUR OWN PRESERVES; HONEY AND SORGHUM AVAILABLE ON REQUEST. -
Private Dining and Special Events
PRIVATE DINING AND SPECIAL EVENTS Private Dining Manager Tenae Graybosch *312-720-1208* [email protected] 350 N. State St., Chicago, IL 60654 www.tortoisesupperclub.com OUR STORY After founding and operating the restaurant company, Flat Top Grill, for 15 years, we merged with another organization in 2009 and looked to our next adventure. We jumped into the car with our then 5 year old son, and drove around the country with no schedule and no agenda. It was truly a special year - discovering and rediscovering so many interesting and beautiful parts of this great country, and in particular, the treasures of our National Parks. During this journey, our next professional undertaking became clear to us. We founded Tortoise Supper Club in the fall of 2012 inspired to open the type of place that combined all the things we love in a restaurant. The best example of how we wanted the restaurant to feel is embodied in the scene from “Breakfast at Tifany’s” where Holly Go-Lightly’s cocktail party is stylish, sophisticated, and yet fun and energetic, but mostly warm and welcoming. Keene still has a flip phone. He has never had a smart phone and he is proud of it. He is the kind of person that wants to talk instead of text, and he doesn’t care if he is following the latest trends. In a way, that equates to how we feel about Tortoise, including our menus. Here you will find refind, American classics prepared with the highest quality ingredients from scratch. We are both life-long Chicagoans who love and appreciate this city. -
SUNDAY SUPPER a FARMSUPPER to CITY FEAST Honoring Our 25Th Anniversary
CUESA’SCUESA’S SUNDAYSUNDAY SUPPER A FARMSUPPER TO CITY FEAST Honoring Our 25th Anniversary OCTOBER 4, 2020 San Francisco Ferry Building CUESA’s Foodwise Teens sharing a bite featuring produce grown in their school garden at the reception. Join CUESA in this pivotal year at our annual fundraising gala, Sunday Supper: A Farm to City Feast. This delicious night is a celebration of our work to grow thriving communities through the power and joy of healthy food. WE are changing the food system to one that YOU will reach a diverse audience of socially- is better for people and the planet. We conscious food lovers with your sponsorship. operate internationally renowned farmers Dine and drink with the city’s best chefs as markets in the Bay Area, run innovative you help build healthier communities for all. education programs, and support sustainable Funds raised provide critical support for agriculture for a healthy future food system. CUESA’s youth education programs. 400 ATTENDEES, 40 TOP CHEFS, 1 UNFORGETTABLE EVENING » Walk the red carpet outside the Ferry Building and watch James Beard Award-winning and Michelin- starred chefs cook in the outdoor kitchen. » Once inside, festivities continue with oysters, sparkling wine, and artisan cocktails. » Upstairs in the gorgeous Grand Hall, enjoy an elegant four-course meal with sommelier-paired wines. » Enjoy one of six unique menus featuring an entrée carved tableside by a lauded chef. » Raise your paddle during the live auction featuring exclusive culinary experiences. CUESA’SCUESA’S SUNDAYSUNDAY SUPPER A FARMSUPPER TO CITY FEAST Sunday Supper Sponsorship Levels PRESENTING SPONSOR, $20,000 CHEF HOSPITALITY SPONSOR: $5,000 » Top tier acknowledgement with name and logo on all » Opportunity to create a Chef Hospitality Station in printed and electronic materials, including the outdoor kitchen created in the Ferry Building’s invitations mailed and emailed to a thousand core South Arcade. -
Underwood Red Devil Recipes
; Underwood Red Devil Recipes PICNIC SANDWICHES PARTY SANDWICHES CANAPES and HORS D'OEUVRES HAM and EGG DISHES SUPPER DISHES O universally accepted is this preferred S'sandwich spread that rare indeed is the picnic, camping trip, school lunch, bridge party, tea, Sunday night supper or after- theatre snack without the favorite sandwich of Underwood Deviled Ham. Quite naturally the clever hostess has also been quick to make use of the same tempting taste in salads, omelettes, croquettes, dressing for poultry, stuffing for peppers or tomatoes and in many other good things to eat. In the recipes on the following pages will be found dozens of suggestions to help solve the eternal problem of how to tempt and satisfy the appetite of family and guests. PICNIC SANDWICHES PARTY SANDWICHES CANAPÉS and HORS D'OEUVRES HAM and EGG DISHES SUPPER DISHES SANDWICH HINTS 1. Bread should be fresh but not too soft— bread about twelve hours old is ideal for sandwiches and easy to cut. 2. A knife with a saw edge, or a sharp knife used with a sawing motion, is best for cutting fresh bread into thin slices. 3. Butter always should be creamed (softened with a stiff knife) before spreading. 4. If you slice the whole loaf at one time, keep the slices in pairs. 5. Mayonnaise should be thick enough not to run over the edges. 6. Remember that lettuce loses its crispness unless eaten immediately. 7. Crusts are usually left on picnic and every- day sandwiches, but not on canapes and tea sandwiches. 8. For outdoor trips, wrap sandwiches in waxed paper or damp cloth. -
Frequently Asked Questions School Year 2021-2022 Operations
National School Lunch and Breakfast Programs –– Seamless Summer Option Frequently Asked Questions School Year 2021-2022 Operations Guidance Subject to Change – Check dates for the latest version This FAQ document covers operations for School Year (SY) 2021-2022. It was created based on input from contracting entities (CEs) and Education Service Center staff, USDA policy guidance specific to COVID-19 operations and flexibilities, and existing USDA and TDA guidance from the previous school year and summer operations. This document is the primary source of COVID-19-related guidance for SY 2021-2022 operations. TDA will continue to provide more detailed guidance over the coming months. Please read each question and response carefully and thoroughly as each question covers a very specific topic; you should not mix responses from multiple questions to arrive at an answer for any questions you may have. Please contact your ESC with any questions. CEs must understand and adhere to all applicable requirements of the program(s) they are operating, including the guidance outlined in this FAQ. All program requirements remain in effect unless specifically waived by USDA and as described in this FAQ. Updates to this document will be highlighted in yellow. TABLE OF CONTENTS OPERATIONAL FLEXIBILITY OVERVIEW 1. During School Year (SY) 2021-2022, which Child Nutrition Programs (CNPs) can operate? 2. How will meal reimbursements differ for SSO in SY 2021-2022? 3. May School Food Authorities (SFAs) operating SSO in SY 2021-2022 also receive additional reimbursement amounts tied to NSLP/SBP operations, including the NSLP 7 cents performance-based reimbursement and 2 cents differential, and SBP severe need payments? 4. -
Calculating Key Performance Indicators
Calculating Key Performance Indicators © COPYRIGHT 2018 SCHOOL NUTRITION ASSOCIATION | #ANC18 | LAS VEGAS, NV © COPYRIGHT 2018 SCHOOL NUTRITION ASSOCIATION | #ANC18 | LAS VEGAS, NV Speakers Pat Richardson Karen Lott Keith Rushing Education and Training Specialist Office Administrator Director, Applied Research Institute of Child Nutrition Institute of Child Nutrition Institute of Child Nutrition © COPYRIGHT 2018 SCHOOL NUTRITION ASSOCIATION | #ANC18 | LAS VEGAS, NV Learning Objectives • Discuss how the resource was developed. • Calculate and apply MEQ, ADP, & MPLH to achieve financial goals. • Discover how interactive spreadsheets can be used to analyze financial data. © COPYRIGHT 2018 SCHOOL NUTRITION ASSOCIATION | #ANC18 | LAS VEGAS, NV Essential KPIs for SN Success • Completed in 2017 • Assistance of 25 SN Professionals • Straight-forward • Easy-to-use reference • Applying KPIs © COPYRIGHT 2018 SCHOOL NUTRITION ASSOCIATION | #ANC18 | LAS VEGAS, NV WHAT ARE KPIs? • Measures of performance • Rigorous / Numbers-oriented / Objective • Provide standards • Identify where to invest resources • Track major initiatives © COPYRIGHT 2018 SCHOOL NUTRITION ASSOCIATION | #ANC18 | LAS VEGAS, NV Chapter 1 12 KPIs • Description • Where to Capture Data • Why Calculate • How to Use • How Often to Calculate • Industry Standards • How to Calculate • Factors that Influence • Sample Calculations • References © COPYRIGHT 2018 SCHOOL NUTRITION ASSOCIATION | #ANC18 | LAS VEGAS, NV Chapter 2 Chapter 3 Case Study How to Utilize KPIs • Cover all KPIs • Benchmarking -
4JG-02PC: It's Time for Breakfast
4JG-02PC C O O P E R A T I V E E X T E N S I O N S E R V I C E U N I V E R S I T Y O F K E N T U C K Y • C O L L E G E O F A G R I C U L T U R E Its Time for BREAKFAST A G R I C U L T U R E • H O M E E C O N O M I C S • 4-H • D E V E L O P M E N T Food Safety Tips Safe food-handling is important to prevent foodborne illness (food poisoning). Here are a few basic tips that you should know: Wash your hands with warm, soapy water before and after handling food Wash all surfaces, utensils and hands after coming into contact with raw meat, poultry and eggs Thoroughly cook all hot foods according to recommended time and temperatures Keep hot foods hot and cold foods cold Refrigerate food within two hours of serving time 2 Its Time for BREAKFASTBy Darlene Forester, Extension Specialist in Foods & Nutrition, and Anna Lucas, Extension Program Specialist for 4-H. Revised by Paula R. May, MS,RD, Nutrition Consultant. Introduction In this project, you will learn how to plan and prepare nutritious breakfasts, so you Breakfast means to break the fast. Most will feel alert and have lots of energy. of us have not eaten for eight to 12 hours when we get up in the morning. -
Carlisle School District School Meal Charges
Carlisle School District School Meal Charges The Carlisle School District recognizes that healthy, nutritious meals are an important component to student readiness and ability to learn. The Carlisle School District will provide nutritious and well balanced meals in its school meal program. By statute, the district’s Food and Nutritional Services department is a self-supporting fund that shall not have a negative balance at the close of the fiscal year. Unpaid charges place a financial strain on the Food and Nutritional Services department and on the district’s operating budget. To be fair and equitable and in order to ensure compliance of all who participate in the school meal program, the policy establishes procedure for methods of payment, charge availability and collection methods. Parent(s)/guardian(s) will strongly be encouraged to register for a free account on the school meal online payment center, EZSchoolpay.com, which gives access to parents/guardians to: ✓ View student transaction history ✓ Request e-mail alerts to low balances ✓ Make payments and pre-payments to a student’s account The Child Nutrition Director will send home at the beginning of the school year how to access the on-line payment website. There will be a minimal fee ($2.00) for using the online payment center, but parents do not have to use this to pay on accounts. We will accept cash or checks at either campus in the cafeteria, high school and elementary offices as well as the Superintendent’s office. Students with Free Meal Status • The federal school lunch program allows an eligible student to receive one free school lunch and breakfast every day.