MEALS PARTNERSHIP COALITION “The Meals Partnership Coalition works to utilize private and public resources to ensure that safe and nutritious meals are available to hungry people.”
May 2009 Meeting Minutes
In Attendance: Shaundra Hartell ~ New Horizons Ministry Ref Lindmark ~ Blessed Sacrament Jason Gortney ~ Children’s Home Society Michael Gregory ~ Phinney Neighborhood Assoc. Doug Luna ~ Seattle Indian Center David Coffey ~ Recovery Café Fe Arreola ~ Seattle Human Services Department Jill Watson ~ Seattle Human Services Department Valerie Chandler ~ Seed of Abraham Krista Grimm ~ Operation Sack Lunch Diane Carmel ~ Pike Place Senior Center Beverly Graham ~ Operation:Sack lunch Rachel Engh ~ Lifelong AIDS Alliance Matt Fox ~ ROOTS Rachel Dietrich ~ Food Lifeline Linda Berger ~ Hunger Intervention Program Don Jensen ~ CLCH Liz Mills ~ Angeline’s Place (YWCA) Rebecca Allen ~ El Centro de La Raza Eric Wirkman ~ Teen Feed Danielle Green ~ Sacred Heart Shelter Brent Hermann ~ Millionaire Club Charity
Pandemic Response Discussion with Jill Watson: Jill Watson from the Seattle Human Services Department led a discussion with MPC members to develop a plan of action in the event of a pandemic flu outbreak in Seattle. During this conversation Jill gave some background to the Office of Emergency Management and her role with Seattle human services. To begin Jill asked several questions such as: How will people be fed if Seattle experiences a catastrophic flu outbreak? When does a meal program need to implement social distancing (serving out of doors with minimal contact)? How should a meal program react to client fears of the person with a cough? The following items were discussed: Ways to Keep Flu Transmission to a Minimum • During a flu outbreak, hand sanitizer and paper towels should be on hand for the clients to use. • If worried about the chemical components within general hand sanitizers, there are several effective natural products on the market. • Have N95 or N100 masks available for clients to use if they are ill. These masks are most effective when worn by the ill person, not the staff. Any other mask grade will not work to stop viral transmission. • Sanitize your facility before and after meals. If your program is committed to a non-chemical environment (MPC recommended), then there are steam cleaners on the market that kill viruses effectively and safely. 2
• Talk with clients who are showing signs of illness, and encourage them to seek medical treatment. Be sure to judge their level of illness based upon their normal physical condition. I.e. do they usually have a persistent cough? • If a staff member/volunteer is ill ask them to stay away from work until well. Usually 5-7 days. • If there is illness within the home of a staff member or volunteer, recommend that they stay home several days, or wear a mask when at work. Most people will show signs of infection within a day or two of exposure to flu viruses. Individual Program Preparation Activities • Stock pile sack lunch bags, or meal clamshells in the event that social distancing is recommended by King County Public Health. • Create a phone tree within the organization to ensure meal delivery, and to keep volunteers and staff informed. • Appoint a lead to check in with K.C Public Health through their alert system, or at their website http://www.kingcounty.gov/healthservices/health.aspx • Create organizational policies that can be put into place in case of outbreak. I.e. Do you wait for Health Department to recommend social distancing, or implement at time of known outbreak? Do you quarantine the food preparation areas to keep staff safe? • Determine what the legal risks are to serving meals during an outbreak, and how to keep everyone safe. • Ask King County Public Health representative to present to your program safe mask procedures, and help create individual plans for your program. • Check best practices recommended by the CDC at http://www.cdc.gov/h1n1flu/ Coalition Wide Activities • Share flu response plans in place, or best known best practices with one another through MPC network. • Combine resources to purchase emergency supplies such as paper products, hand sanitizers, and masks. • Ask Operation:Sack Lunch to demonstrate steam cleaner procedures. (Please contact Shayne if you are interested in these procedures). • Contact City and County leaders about the need for supplies, such as masks for the outdoor meal site, paper products, hand sanitizers. • Seek donations, or grants for emergency supplies. Jill expressed the need to be prepared in case of H1N1 viral mutation this summer in the Southern Hemisphere. Hunger Intervention Program has already developed a plan for their program, and Shayne will be forwarding it on to coalition members as soon as possible. It was recommended that MPC members choose 3 items that are needed to be prepared for a viral outbreak, and combine resources to make that purchase. Shayne has checked with Robin Pfohman about County grant monies for emergency preparedness, and has found that no funds exist at this time. Agency Updates/Needs 3
• Millionair Club has 50 cases of disposable 16oz drinking cups for anyone interested. If interested please contact Brent Hermann at 206-372-7368. • Seed of Abraham meal program needs your support. They are in need of snacks for their program at the Outdoor Meal Site. If you know of, or have excessive snack food items please contact Valerie Chandler at [email protected] • Shayne has sent out a letter urging the King County Board of Health to not increase health certification fees, and will keep the coalition informed as to the outcome.
Coalition Updates • City of Seattle – Fe Arreola informed the group that RFIs for meal delivery have been sent to the HSD Directors office for approval, and will be informing the awardees shortly. • Food Life Line – Jessica informed the group that FLL still has the H1N1 virus updates on their website, and the order-up program will be under full swing soon. • Northwest Harvest – Bonnie Baker was not in attendance. • SFC – Was not in attendance.
NEXT MEETING: June 11th, at the Compass Center. Discussing Summer Events, and possible partnership with the Census
Cbeese Sauce Made Easy - Allrecipes b!tp:llallrecipes.com!HowTo/Cheese-Sauce-Made-Easy/Detail.asp;
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Cheese Sauce Made Easy By. Jennifer Anderson Cooking with cheese can present aJew challenges, but we're here, bravely un'efding our cheese graters and wooden spoons, ready to help!
Cheese is a Re lated links favorite whether enjoyed plain, on crusty bread, sprinkled over Cheese Sauce Recpes pasta, baked Into macaroni and cheese, Macartlnl and Cheese Recipes or melted Into fondue. Cheese For'ldlJe Recipes
Curdled. Luft1lY. Grainy. Olewy. These a~ words that we nevet' want to associate with cheese sauce. It seems so si"1lle to melt cheese; vet. it'S all too easy to achieve dlsappointtnllrest)lts If OUf tedlniQue isn't quite nght. Once yOu know how cheese behaves at different telf1)efi'Jltures and learn how to 91!!t ilroond a few CDnYT'IOfl pitfalls, you'U be cnoklng with cheese like a prol
When CXX)ldng with CheeSe, there are a few Important points to rerrerrber, and the rest Is lust details:
The les s yOU heat meese, the better. When IJli:lldno soup, sauce, or fondue, cheese should be the very last thing you add to the mixture, then heat It only long enough to melt. Often, 'tOu can remove the pan from the bumer and allow the reSidual heat of the sauce to melt the cheese thoroughly enough. Once yOU've ackled cheese to the mixture, never allow It to come to a boll or you will have a tough, OJrdled mess on 'tOur handS. • Shred, O'UIl'tIIe, Of'" finely dice the cheese before heating it to ensu~ QUIdc,. smooth melting, (Rememtler that it's rT'lKh easier to shred or dice d'lee.se when It's cold .) A110¥!' the. shreooed cheese to come to room te~rature be'ore adding It to a hot mixture. Starch, sudl as all-purpose flour, oomstarch, or potato flour, will kei!p the cheese from rutdling. If using all-purpose lioUl', it should be added to the mixture before you put the dleese In, stnce it needs to be o:x>ked fOJ" a few ITlnutes to retT'lOVl! the starchy taste. Adding an a CI dic Ingredient sud'! as wine or lemon juice will help prevent the cheese from becoming unmlnageably st1'1ngy. This 15 why rrost fondues have a base of white wine. In order to cut down on stringiness for any redpe that ca lls for meltin!} cheese, sill1lly sprinkle some lemon juice over the shredded dle.ese before you heat it. Reduced-fat dle.eses have different meltin!} d'laraaerlstics than re!}ular cheeses. They will take longer to melt and will be more tOLl9h once they have melted. So, If you're using reduced -fat cheese, be sure to shred it very finely, and allow it to melt over extremely low heat while Stirring constarrtly. Many people who wish to reduce ttle rat in their sauces find that they !}et better results from using a smaller amount of strongly flavored n!gular d1eese, rather than cooking with low-fat Cheese.s.
Gettm' Saucy
Oassfc cheese sauce be9ins With a bechamel sauce. a sill.,te sauce made of butter, flour, mlk. and a few seasonings.
To be9ln. you will ma~ it roUX.
Measure out equal arrounts of butter and flolJl'". Dice the butter loto small QJbe.s and melt It in a saucepao over low heat. Once the butter Is melteCI. be9in whisking in the flour. When all the floW" 15 Incorporated, continue stirring and cooking for a few ninutes to aaivate the starth gl'
Once 'tOu've mastered the basics of tTlitklng cheese sauce, you can use your experti se to mala:! an endless varlety of sauces by varying the kllld of d'leese you use, mixing in different herbs, spices, alld veogles. and using milk, half and half, or heavy cream to alter the level of richness In the sauce.
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all ; recj~s· Blue Cheese Potato Salad .com
Rated: * * * * I Submitted By: TOSWEETFORU Photo By: melpy
Prep Time: 30 Ready In: 45 Minutes Minutes Cook Time: 15 Servi ngs: 200 Minutes
"This satisfying potato salad uses waxy-fleshed red potatoes, tangy blue cheese, peppery green onions and crunchy bits of bacon to create an unforgettable potato salad experience!"
INGREDIENTS: 160 slices bacon 1/3 cup and 1 tablespocn and 80 pounds red new potatoes 1 teaspocn salt 20 cups olive oil 314 cup and 1 tablespocn and 7-112 cups white vinegar 1 teaspoon ground black pepper 40 bunches green onions, t chopped 3-3/4 pounds blue cheese, crumbled
DIRECTIONS : You have scaled this recipe's ingredients to yield a new amount (200) _The directions below still refer to the Original recipe yield (5) _ 1, Place bacon in a large, deep skillet Cock over medium high heat until evenly brown_ Drain, crumble and set aside_ 2_ Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes, Drain, cool and chop _leaving skins on_ 3, In a large bowl, whisk together the oil, vinegar, green onions, sa~ and pepper. Add the potatoes, bacon and cheese and toss to coat
PERSONAL NOTE: TI1~ ~ , !l optional in this recipe, but an alternative to pork fJ:'l€8R Wal:!1\j be I~ U~!! a turkey bacon_ The Blue Cheese and bacon flavor create a great counterbalance with the potaloes _
lof2 5111 12009 10:56 AN
------ , all i'recil='es· Western Broccoli .((lm Rated: ****' Submittod Sy: Carol Rumsey Prep Time: 20 Ready In: 20 Minutes Minutes Servings: 200 "'The broccoli, kidney beans, tomato and cheddar cheese give this colorful salad a unique flavor thars absolutely delicious: raves Carol Rumsey of Jacksonville, Florida." INGREDIENTS : 100 cups fresh broccoli 25 cups shredded reduced florets -fat Cheddar cheese 25 medium tomato, chopped 2 tablespoons and 114 25 (16 ounce) cans kidney teaspoon salt beans, rinsed and drained 18-3/4 cups fat-free ranch 18-314 cups chopped sweet salad dressing onion DIRECTIONS: You have scaled this recipe's ingredients to yield a new amount (200) . The directions below still refer to the original recipe yield (8). 1. Place 1 in. of water and broccoli in a skillet; bring to a boil. Boil for 1 minute. Cover and remove from the heat; let stand for 3-4 minutes or until crisp-tender. Drain and pat dry. In a serving bowl , toss the broccoli, tomato, beans, onion, cheese and salt. Drizzle with dressing; toss to coat. Cover and refrigerate until serving . I of I 51 11/20092:48 Pf> ~------" I\llrecipes I Print Recipes http://allrecipes.comiRecipe- Tools / PrintiRecipe.aspx?RecipeID~ 120.. 011 reci~s' Cool Cucumber Salad .~oM Rated: ****' Submitted By: Joy Sauers Prep Time: 30 Ready In: 30 Minutes Minutes Servings: 200 'Whenever I pack a picnic, this salad comes along. ~'s great with grilled entrees or sandwiches. In summer and fall, ifs among my most requested side dishes. It keeps well in the refrigerator, so you can make it ahead of time." INGREDIENTS: 50 medium cucumber. 6-1/4 cups red wine vinegar quartered and sliced or cider vinegar 50 medium tomato. chopped 3/4 cup and 1 teaspoon dill 25 cups chopped green weed pepper 112 cup and 1 teaspoon sail 1&-2I3 cups chopped sweet 114 cup and 1 teaspoon onion pepper (}-1/4 cups lime juice DIRECTIONS: You have scaled this recipe's ingredients to yield 8 new amount (200). The dirnctions below still refer to /he original recipe yield (4). 1. In a large bowl. combine the cucumber, tomato, green pepper and onion. in a small bowl, combine lime juice, vinegar, dill, salt and pepper. Pour over cucumber mixture; toss to coat Cover and refrigerate for 15 minutes. Serve with a slotted spoon. PERSONAL NOTE : This cucumber dish makes a great counterbalance to many spicier dishes and has a cooling effect on warm days. POOled tumAireapea.com 511 lJ2!l09 1of 1 511112009 11:02 M IIJlIecipes Iflint Recipes http-.llaUrecipes.comIRecipe-lOO\slPrintlRecipe.aspx?RecipelIFI04,. ) Roasted Asparagus and oll iredpes' J . 1;(11'1'\ Mushrooms Rated : ****, Submitted By: 1e067 Photo By; CookinBug aka JL86 Prep Time: 10 Ready In; 25 Minutes Minutes Cook Time: 15 Servings: 200 Minutes "A delicious and easy sidedish can be made by tossing asparagus and mushrooms together with olive oil and rosemary. I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side .... but why??" INGREDIENTS: 33 bunches fresh asparagus, 1-113 cups and 1 lablespoon trimmed olive oil 16-3/4 pounds fresh kosher salt to taste mushrooms, quartered freshly ground black pepper 65 sprigs fresh rosemary, to taste minced DIRECTIONS : You have scaled this recipe's ingredients to yield a new amount (200). The directions below still refer to the onginal recipe yield (6). 1. Preheat oven to 450 degrees F (230 degrees C). UghHy spray a cookie sheet with vegetable cooking spray. 2. Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes. 1 of 1 5111 /200910:46 M aiL reeiRes' Homemade Mac and Cheese , _com File this recipe... Rated: **** in your own Submitted By: Judy (eci pe box Photo By: Linda Prep Time: 20 Ready In: 50 Minutes Minutes , Cook Time: 30 all ! recipes Servings: 200 ; Minutes "For rich, warm comfort food start with a simple raux of butter and flour. Add milk and sharply flavored Cheddar and Panmesan cheeses to make a velvety sauce. then bake with macaroni. Buttered bread crumbs and a dash of paprika make an attractive crust." INGREDIENTS: 24-112 pounds uncooked 150 cups milk elbow macaroni 12-112 cups butter 100 cups shredded sharp 7-314 cups all-purpose flour Cheddar cheese 6-1 /4 cups butter 25 cups grated Parmesan 25 cups bread crumbs cheese 50 pinches paprika DIRECTIONS: You have scaled this recipe's ingredients to yield a new amount (200). The directions below still refer to the Origin'! recipe yield (4). 1. Cook macaroni according to the package directions. Drain. 2. In a saucepan. metl butter or margarine over medium hea\. Stir in enough flour 10 make a roux. Add milk 10 raux slowly. stirring conslantly. Stir in cheeses. and cook over low heal until cheese is melled and the sauce is a little Ihick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well. 3. Metl butter or margarine in a skillel over medium hea\. Add bread crumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little Daorika. 4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve. 10f2 511 1/2009 2:51 P/I> ------_ .. -