August 16-20 2009 ACFSA Annual Conference Grand Rapids, MI

Spring 2009

The Magazine of ACFSA, the Association of Correctional Food Service Affiliates

Save the Date! August 16-20 2009 ACFSA Annual Conference Grand Rapids, MI

Teddie Mitchell ACFSA President

Association of Correctional Food Service Affiliates Spring 2009

PRSRT STD Us Postage PAID Permit #271 Tucson, AZ

Spring 2009

President’s Message ...... 2 ACFSA Elections...... 37 Vice President’s Message ...... 3 Chapter Presidents & State and Provincial Contacts...... 38 ACFSA Board of Directors / Regional Vendor Liaisons...... 4 Chapter Chatter ...... 39 What Leadership Means to Me...... 5 Advertiser Index...... 40 Dietitian’s Corner: DRI Update...... 14 ACFSA 2009 Conference Info . and Registration Forms...... 17 FEATURE ARTICLES ACFSA 2009 Policy Letters and Nomination Forms...... 23 The Magazine of ACFSA, the Association of Correctional Food Service Affiliates Can Omega-3 Fats Play a Role in Reducing ACFSA Challenge 2009 ...... 29 Anti-Social Behavior...... 6 ACFSA Past President, Ricky Clark Spreads the Word About Correctional Food Service...... 34 Views on the Use of Food Loaf...... 8 Executive Director’s Message...... 35 Surviving These Tough Economic Times...... 21 Welcome New ACFSA Members...... 36 It’s A Small World...... 31 Regional Report ...... 37 Taking My Shingle Down...... 32

INSIDER is published quarterly (Spring/March; Summer/June; Fall/September; Winter/December) by the Association of Correctional Food Service Affiliates, 210 N. Glenoaks Blvd., Suite C, Burbank, CA 91502; Phone: (818) 843-6608, Fax: (818) 843-7423 ▲ website: www.acfsa.org. Copyright © 2009 ACFSA. All Rights Reserved.

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ACFSA INSIDER Spring 2009 ▲ 1 President’s Message

by Teddie Mitchell, CCFP

s I write this, it is very cold in Wisconsin. Hopefully by They do not exaggerate by calling it “Grand”—some very im- the time this reaches you, it will begin to feel like Spring pressive people have been their guests including Queen Beatrix Awith everything new and beautiful. of Holland and her husband and Ronald and Nancy Reagan to name just a few. Believe me, you’ll feel like royalty when you A new year has started and I wish everyone good health and enter the lobby. happiness for 2009 and success in your chosen field: correctional food service. Serving as your president has been an exciting At this time, we are trying to sign up Chef Jeff Henderson of time for me—let me share some highlights. the “Chef Jeff Project” on the Food Network, to be our keynote speaker. The committee intends to keep you interested an edu- In October, 2008, I attended the Ontario Chapter Conference in cated for the duration of the conference. We will open with a Toronto, Canada. What a great experience. The conference team, day on Lake Michigan’s beach and end with a humorous closing led by Steven Morgan, chose great topics and excellent speak- message from Joel Weintraub. (Google these individuals to find ers, supported by wonderful vendors. For several years now, the out more about them). In between there will be numerous inter- Michigan and Ontario Chapters have held a cook-off to get the esting, education sessions and of course the Vendor Show. Any- conference off to a good start. Unfortunately for the “American” one who needs new equipment needs to be there. If you need a side, their celebrated chefs were not available. Gatha McClellan change in your menu, come check out the different food items and I did our best as total rookies and had to be satisfied to take that will be available there. Where else can you compare differ- the “runner up” trophy home. Michigan vows to take back the ent products all in one place and make a choice, specific to your title next time! At the same time, the California Chapter held facility?

“Please go online and visit www.acfsa.org, where you’ll find a new Members Only area. Here you can ask questions of each other and exchange ideas. All of this is designed to help you be the best you can be in your field: correctional food service.”

their conference which I heard was also very successful—start- If you haven’t done so in a while, please go online and visit the ing with a powerful message from Major Jim Beach. I’m sorry I ACFSA website: www.acfsa.org. Charles, our web master, is do- was not able to attend both conferences. ing a fantastic job of keeping it current and has also created a Regional and Chapter conferences are a very important part of members-only area where you can ask questions of each other ACFSA. With the recent budget crunches, some employees may and exchange ideas. All of this is designed to help you be the best not be able to afford to travel out of state. With our mission of you can be in your field: correctional food service. We don’t want education and networking, individual chapters should strive to the Members Only area of the website to remain a secret—and give their members an opportunity to meet, even if that is for you have probably already received several -mails from ACFSA one day only. Strong chapters are the backbone of any organiza- Executive Director, Jon Nichols, explaining how to log on and tion and we need to nurture them and their members. Having navigate the site. Please take advantage of it—I’d love to see a regularly scheduled meetings will also attract prospective mem- good dialogue going! bers who are interested in everything ACFSA offers to foster Let me close by saying: “See you in Grand Rapids, MI, this Au- professionalism. gust!” As you may know, Cindy Burns and Gatha McClellan are co- Teddie Mitchell, CCFP is foodservice manager for Shawano County chairs of the 2009 ACFSA Annual Conference Committee. Jail, Shawano, WI. She serves as 2008-2009 ACFSA Vice President. When I returned from Canada, I met Cindy and Kevin O’Brien at our conference hotel, the Grand Amway in Grand Rapids, MI.

2 ▲ Spring 2009 ACFSA INSIDER FedSup_Ad_1007 10/15/07 10:24 AM Page 1

Vice President’s Message by Jim Hartman, CDM, CFPP

FEDERAL SUPPLY USA “If we work together as a team, we can grow ACFSA in the next year to over 600 active members. If we could get everyone to bring in one Your Single Source for new member we can make this a great year!” Correctional Foodservice

y the time you get this issue of INSIDER, we will be well Equipment and Supplies on our way to planning our next Annual Conference in Bthe great state of Michigan. It looks to be the best one yet. So, mark your calendar and start packing because August will be here before you know it.

I would like to say thank you to all the members that voted for Over the association by-law changes. We now can start to revise the policy and procedures manual based on the new by-laws. As we get ready to move into a new year, I would ask that you think 55 about what you can do to keep this great association moving 77Years forward. You can help by being on one of the committees, run 7 for one of the offices that will be open, or write an article about Since 1931 what is going on at your facility. How about working to get new members in your state or sponsor a meeting at your facility. The list goes on and on of the things you can do or get involved in to make this a better association. Our People Make Have a question about what things are about or what is involved? Just ask anyone on the board and we will be glad to answer your question. Don’t have a chapter in your state, but would like to The Difference! start one? Give us a call and we will work with you to get one started. I know that if we work together as a team, we can grow ACFSA in the next year, to over 600 active members. If we could just get every member to get one new member we can make this a great year. I know that money is tight and budgets are being cut, but this is the time to join the ACFSA to get ideas and an- CALL TOLL FREE swers as to how to save money and still get our jobs done. This association has the answers—you just have to ask questions and 888•623•4499 you will be surprised how many answers you will get. Some of for them will work and some of them might not, but it is a great way to gather information and make your boss think that you are the • Current correctional catalog smartest person in the room. • Experienced & dependable sales consultants I just want to close by saying: remember to stop and smell all the roses as you pass through the garden because you might not get to pass through again. OR VISIT OUR WEBSITE: Jim Hartman, CDM, CCFP is Director of Food Service for Albemar- le-Charlottesville Regional Jail in Charlottesville, VA. He serves as www.federalsupply.com 2008-2009 ACFSA Vice President.

ACFSA INSIDER Spring 2009 ▲ 3 ACFSA Board of Directors 2008-2009

President Secretary Region IV Director Theodora (Teddie) Mitchell, CCFP Cynthia (Cindy) Burns Karen Candito Shawano County Sheriff’s Canteen Services Santa Clara County DOC Department Coldwater, MI Milpitas, CA Shawano, WI (616) 745-2334 (408) 957-5350 (715) 526-7952 [email protected] [email protected] [email protected]

Vice President Region I Director Professional Partner Jim Hartman, CDM, CFPP Carol Thomas, CDM, CFPP Representative (Equipment) Albemarle-Charlottesville Academy for Staff Development Pattie Whitlock Regional Jail Crozier, VA Design Specialties, Inc. Charlottesville, VA (804) 784-6882 Hamden, CT (434) 977-6981 ext. 298 [email protected] (800) 999-1584 [email protected] [email protected]

Vice President Elect / Treasurer Region II Director Professional Partner Benson Li R .J . (Jim) Beach, II, CCFP Representative (Food) Los Angeles County Orleans Parish Criminal David Jacobs Sheriff’s Department Sheriff’s Office H. Fox & Co., Inc. Los Angeles, CA New Orleans, LA Brooklyn, NY (213) 893-5866 (504) 827-8529 (718) 385-4600 [email protected] [email protected] [email protected]

Past President Region III Director Ricky Clark, CCFP, CFSM, Phil Atkinson CDM, CFPP Hennepin County Academy for Staff Development Sheriff’s Office Crozier, VA Minneapolis, MN (804) 784-6857 (612) 596-8039 [email protected] [email protected]

Regional Vendor Liaisons Food & Equipment

Region I Region II Region III Region IV John McVay Bill Townsend Sue Eastwood Gil Hines Somerset Industries Global Food Industries, Inc. Osage Food Products Good Source Spring House, PA Townville, SC Washington, MO Carlsbad, CA (215) 619-0480 ext. 103 (800) 225-4152 (636) 390-9477 (800) 735-4319 [email protected] [email protected] [email protected] [email protected] Region I Region II Region III Region IV Michael Robertson Kevin Woods Vince Fantin Bud Chambers JonesZylon Hobart/Traulsen Cambro Manufacturing Co. Cincinnati, OH Chamblee, GA JonesZylon Dewey, AZ (800) 848-8160 ext. 112 (770) 458-2361 New Philadelphia, OH (928) 759-0807 [email protected] [email protected] (330) 364-5078 [email protected] [email protected]

4 ▲ Spring 2009 ACFSA INSIDER What Leadership Means to Me by Randall Olson, LA Food Services Unit

eadership is trust. Leadership is a function of trust ing conflict both inter-departmentally and beyond are critical from those who I have contact with including depart- in order to developing greater trust, cooperation, employee Lment members (superiors, peers, subordinates and empowerment and teamwork. community members). Being a positive leader is a choice and A leader must have a vision and not be content with the sta- commitment to set the right example, and making a difference tus quo. Empowerment and facilitating the line staff to have in people’s lives. A leader must set the focus and standard a voice and enabled to solve problems at their level is crucial. for continuous improvement in both himself and all those The leader must create a positive, energetic work atmosphere, he influences, and being a positive mentor and role model. encourage creativity, initiative, risk taking, and accountabil- To do this by having an attitude of gratitude for the privilege ity must be modeled and supported. Collective problem solv- of providing service, and being a resource procurer for those ing at line levels of LASD must be encouraged and allowed. performing daily responsibilities. The freedom to make mistakes without fear of ruthless con- A leader must be a care provider. People do not care how sequences must be maintained. Providing members with the much you know until they know how much you care is a knowledge and resources to accomplish their respective mis- Lvalue I strongly believe in. Care includes respecting every- sions and tasks with innovative risk manifests a healthy posi- one and treating them kindly and fairly. Caring leadership is tive changing workplace. conveyed when effective communion occurs inter-personally Leaders are prepared, but never satisfied. The will to prepare with others which must include listening without judgment. to succeed is the appropriate attitude for the proactive leader. Listening to others without judgment is vital and then ac- Law enforcement must always be prepared to respond and knowledging their position, seeing their point of view, and at- successfully conclude community problems and incidents tempting to understand them which includes identifying and with the proper servant mind-set. Accountability for fulfilling validating their emotions. our public safety mission must be a guiding concept continu- A leader must utilize conflict resolution and have emotional ally. Leaders are teachers who continually provide knowledge intelligence. Almost all human relationships involve emo- and a positive example to everyone. Leaders are readers also tions, and at time conflict. Leaders must also value and man- with the passion for self discovery, improvement and service age diversity at all levels on interaction. Leaders must first of orientation. Having a desire, work ethic and passion to suc- all have self-awareness and be able to control and make fair ceed must not be compromised. Striving to become better decisions. Sensing what people are feeling, being able to take personally and departmentally must always remain a major their perspective, and cultivating rapport and understanding priority. in a diverse community is key. Handling emotions and resolv-

ACFSA INSIDER Spring 2009 ▲ 5 Can Omega-3 Fats Play a Role in Reducing Anti-Social Behavior

by Ilona Fordham RD

ur mood and behaviors are impacted daily by the For years, omega-3 fats have been promoted for their cardio- foods we consume. From getting the jitters from too protective benefits, now they are showing promise for their Omuch caffeine, to the feeling of calm after a glass of benefits to brain health. Science shows deficiencies in zinc, milk or Thanksgiving turkey; there are components in our iron, protein and B vitamins in infancy can cause behavior food that impact our mood. In this respect we are what we problems in teenage years—since these nutrients are re- eat. The human body can be thought of a a car, when given quired for proper brain development. Researchers are now the right fuel it runs optimally, but with inadequate fuel it discovering that supplementation with omega-3 fats provides might sputter and stall. So it stands to reason there may be mood-stabilizing and antidepressant benefits, playing an im- better performing nutrients, which impact our mood or be- portant role in brain development and long-term health[1]. havior, than others. This is true of omega-3 long chain essen- Emerging research also reveals omega-3 fats encourage the tial fatty acids (EFAs). growth of neurons in an area of the brain that controls impulsive behavior; having enough of these EFAs may keep violent Omega-3 essential fatty acids are so named essential fatty impulses in check. Supporting the idea that without the es- acids because they cannot be produced by the body and are O sential omega-3 fats the brain works poorly. derived from the foods we eat. These healthy fats (EPA and DHA in particular) are found in the highest amounts in In 2004 the National Institutes of Health published a study oily fish like salmon, walnuts and ground flax seeds; foods that found a correlation between the intake in omega-3 fatty that many people don’t consume on a regular basis. there- acids and lower murder rates[2]. Since then, there have been fore, those people who consume less of these foods may have numerous studies reaching the same conclusions. The same lower levels of these essential fats in their blood; those who author published a paper in 2006[3] with the following con- regularly eat more fish, nuts and seeds will have higher lev- clusion “clinical studies suggest that supplementation with els and a correlating higher degree of cardio-protection and omega-3 fatty acids may reduce aggressive, impulsive and brain health benefit. See table 1 for a list of omega-3 contain- depressive behaviors” he went on to say that “omega-3 sup- ing foods. plementation would be an important contribution to public

6 ▲ Spring 2009 ACFSA INSIDER Table 1 health because these nutrients are inexpensive, non-toxic FOOD EPA + DHA (mg) and readily available.” Across the pond in the UK, The Welcome Trust (the UK’s big- gest independent financial contributor of medical research) Atlantic salmon, farmed (6 oz.) 3,650 is spending $2.8 million on a two-year study looking at nutrients (including omega-3 fats) and behavior. One thousand offenders from 3 prisons are being recruited, the results of which will be published in two years. Offenders will receive Atlantic salmon, wild (6 oz.) 3,130 four capsules a day with meals; half will receive the nutrients and half will receive a placebo, or inactive supplements, and their behavior will be monitored by the Prison Service. Neu- roscientist, Professor Stein from Oxford University, is the Mackerel, canned (3 oz.) 1,050 primary researcher on the study and an advocate for brain nutrients. The results from a pilot study in 2002 demonstrat- ed that inmates receiving EFA supplements showed a 37% reduction in anti-social behavior (as measured by assaults and other violations)[4]. Sardines, in tomato sauce 1,190 Because of the health benefits associated with essential fatty acids, numerous agencies and organizations worldwide have issued recommendations for EPA and DHA, as well as for fish consumption, for health promotion and decreased risk of Fish sticks (6) 680 many chronic diseases. See table 2. Although there is more to anti-social behavior than nutrition alone, micro-nutrients may be an important missing link. Further research needs to be completed before any conclu- sive statements can be made with regards to the treatment of Catfish, wild (6 oz.) 400 violence and anti-social behavior. The bottom line is omega-3 fatty acids are an important addition to a healthful diet and while the verdict is still out with regards to behavior and violence, it is certainly food for thought. There are nutritional guidelines for our physical health, so why not nutritional Tuna, canned (3 oz.) 300 guidelines for our mental health?

References 1. Kris-Etherton P, Hill A. n-3 Fatty Acids: Food or Supplements? J Am Diet Assoc 2008;108:7, 1125-1130 Walnuts (1 oz.) 2,000 2. Hibbeln JR, Nieminen LR, Lands W. Increasing homicide rates and lino- leic acid consumption among five western countries, 1961-2000. Lipids. 2004;39(12):1207-1213 3. Hibbeln JR, Ferguson TA, Blasbalg TL. Pmega-3 fatty acid deficiencies in neurodevelopment, aggression and autonomic dysregulation: Opportuni- ties for intervention. Int. Rev. of Psych. 2006; 18(2): 107-118 Ground flaxseeds (2 Tbsp.) 2,700 4. Gesch, C.B., Hammond, S.M., Hampson, S.E., Eves, A., Crowder, M.J. Influence of supplementary vitamins, minerals and essential fatty acids on the antisocial behavior of young adult prisoners. Randomized, placebo- controlled trial. British Journal of Psychiatry 2002; 181 22-8

Table 2

NATIONAL AND INTERNATIONAL DIETARY RECOMMENDATIONS FOR OMEGA-3 LONG CHAIN FATTY ACIDS

American Dietetic Association 2 servings of oily fish/week plus an additional 500mg/day EPA & DHA

American Heart Association 1g omega-3 fats/day for documented coronary heart disease

World Health Organization 1-2 servings of fish/week, providing 200-500 mg EPA & DHA

The American Psychiatric Association 1g omega-3 fats/day for depressed individuals

ACFSA INSIDER Spring 2009 ▲ 7 Views on the Use of Food Loaf

by Donna Rogers, Editor-in-Chief, Corrections Forum Magazine

Some Say It’s a Tool, Some Say It’s Cruel

he Vermont Supreme Court is expected to hand down a decision possibly by year’s end in a class-action law Tsuit brought by the inmates of the Vermont Depart- ment of Corrections who say being served food loaf is un- constitutional. Prisoners often sue for rights. Do they have a basis for this suit? Use of food loaf, (also known as nutraloaf, prison loaf, management loaf or simply the loaf) has been debated for years. While it has generally been upheld in courts, prison authorities debate it fervently on both sides. In what situations is a batch whipped up? Primarily it’s used for inmates who have shown food related misbehavior-thrown trays or food or, notes Dan Slater in WSJ.com law blog, “mis- appropriated their cutlery.” It’s also used in response to out- rageous inmate behavior. “It’s …a way of providing nutrition Tin a mechanism that dissuades inmates from throwing feces, urine, trays and silverware,” said Vermont Corrections Com- missioner Rob Hoffman, who is a defendant in the current case being heard. But despite this despicable behavior, others deal with it in alternate ways.

8 ▲ Spring 2009 ACFSA INSIDER Background The American Correctional Association (ACA) standards country who provided insight into their policies—whether preclude the use of food as a disciplinary measure (ACA they are nutraloaf or not—and their reasons for doing so. Standard 3-4301, Ref. 2-4252/Adult Correctional Facilities). There’s no doubt the recipes meet the FDA’s daily require- Inmates and staff, except those on special medical or religious ments for nutrition. Typically vegetarian, the meal is com- diets are expected to eat the same meals, and food should not posed of all the days food ground up and blended together. be withheld as a disciplinary sanction. “Though compliance Ingredients typically include cooked spinach, raw carrots or is voluntary, (these standards) are viewed as valid and ac- cabbage, mashed beans and some form of oats. It is formed ceptable standards of operations within the industry,” writes into a loaf and baked for an hour. It is carefully made with no Arlene Sparks in the book Nutrition in Public Health: Princi- deviations from the recipe and doled out in two servings to ples, Policies and Practice (CRC Press, 2007). “Yet,” she adds, each inmate from an individual batch so that they receive the “while the ACA states in its regulations that food should not proper amount of nutrition. That is, if they eat it. be used as a punishment, it permits the use of prison loaf at the discretion of individual corrections authorities.” The Taste: ‘Bland’ and ‘Inedible’ Prisoners sue over food loaf with some regularity, usually ar- Dietitians’ descriptions of it vary from “neutrally bland” to guing either that their due process rights have been violated “inedible.” (because they do not receive a disciplinary hearing first) or that the dish is so disgusting as to make it cruel and unusual “It’s really nasty stuff,” says Teddie Mitchell, ACFSA Presi- and thus a violation of the Eighth Amendment notes Arin dent and food service manager at Shawano County Jail in Greenwood, a lawyer, in the June 24, 2008 edition of Slate, Wisconsin. The jail employs the loaf, albeit rarely. “It’s to- the webzine. tally nutritious, but it’s dry,” she admits. “The few times we actually sent it, most of it came back.” What have the courts ruled? Typical of many suits, according to Greenwood, is the 1992 case LeMaire v. Maass. Samuel “We don’t use it that often here,” she says, “but we can’t LeMaire slit a man’s throat before going to state prison and withhold food and it is used as a tool. Inmates in segregation attacked his prison guards and fellow prisoners with sharp- are served one loaf for each of three meals—but it usually ened poles, feces and a homemade knife once inside. LeMaire doesn’t take that long for them to behave.” was then put in a nutraloaf-serving disciplinary unit. Among In fact, she says it’s a deterrent. “Inmates know what it is and other complaints about the accommodations there, LeMaire it’s so bad, sometimes the mere threat of it is effective.” argued that the nutraloaf was cruel and unusual and thus violated his 8th Amendment rights. “It’s flavor neutral,” counters Phil Atkinson, (ACFSA Region 3 Director), Food Service Manager with Hennepin County The lower court agreed with LeMaire and ordered the prison Adult Detention Center in Minneapolis, MN, the largest non- to serve him something more delicious, Greenwood writes. state facility in the state. Since 2007 he has been serving nu- The United States Court of Appeals, 9th Circuit, however, traloaf as a behavioral tool. overturned the lower court’s decision holding that while nutraloaf may be unappetizing, “The Eighth Amendment But Atkinson worked to make it more palatable. Along with requires only that prisoners receive food that is adequate to the staff dietitian, he developed a recipe that has ingredients maintain health; it need not be tasty or aesthetically appeal- like apricots, corn and ground turkey, which he says tastes ing.” better and are hypo-allergenic. In fact, nutraloaf has been challenged in Illinois, Maryland, The Hennepin kitchen forms the loaf into 2.5 oz. patties so Nebraska, New York, Pennsylvania, Washington, and West it cooks quickly. They serve two hot nutraloaf sandwiches, Virginia. Results have been mixed, though its use has been a piece of fruit, a fresh vegetable, chips, and a carton of milk generally upheld. Though it’s unlikely to matter, the Vermont to meet “our nutritional requirements for a behavioral bag case may carry more weight because it is a class-action suit meal.” brought by all inmates, says Professor John Babi, assistant chairperson/associate professor of criminal justice at Hilbert A ‘Disciplinary Tool’ college, Hamburg, NY. While some departments go to great lengths to prepare these meals diligently, others refuse to serve them at all. The Min- No Reliable Statistics nesota Department of Corrections is one: it “has decided not In researching this article, the writer found that no reliable to serve ‘food-loaf’ style meals to its offenders due to its as- statistics about the administration of food loaf are available sumed role as a disciplinary tool,” states Shari Burt, direc- according to Barbara Wakeen, a registered and licensed dieti- tor, Communications & Media Relations. “Our food policies tian and Chair of Dietitians in Corrections, Association of strive to meet ACA standards where the use of all-in-one food Correctional Food Service Affiliates (ACFSA). She facilitated loaf is discouraged,” she says. State corrections officials have a dialog with (Corrections Forum) and dietitians across the (Continued on page 10)

ACFSA INSIDER Spring 2009 ▲ 9 Views on the Use of Food Loaf (continued)

tasted food from time to time, but because it has all the food SAMPLE DIRECTIVE groups in one product it is ‘simply unappetizing.’ The first placement on controlled feeding status is for 72 hours, MDOC uses other options at its disposal. “We have found the consisting of 9 meals. Any subsequent violation may result in service of regular and bag meals to be quite manageable for six-day placement. At the end of each six-day period, a regular, our segregation/observation units,” says Burt. Every effort is medical, or religious meal is to be served for 24 hours. made to serve the same meals to these units as is served to the general population, as the ACA recommends, she says, “with DECISION IN ILLINOIS APPELLATE COURT exceptions made for security risks, such as hot soup, hot bev- The 2001 case Plaintiffs-Appellants v. Donald J. Snyder, Jr. (Ap- erages, hot cereal, bones and whole fresh fruits.” pellate Cour of Illinois, Fourth District) found a state may create “It’s degrading, (we try to look for) the best possible, most liberty right or “interest” that is protected by due process. But in humane way to deal with issues,” says Debbie Matthew, di- the case of prisoners, those interests will generally be limited to freedom from restraint that imposes atypical and significant hard- etitian with Rhode Island DOC. “We’ve done away with it,” ship on the inmate. The majority opinion stated: Losing the ability she says, and turned to bag lunches and softer trays. By modi- to choose one’s meal is a consequence of imprisonment. fying the menu to include finger foods, the department deals with safety problems and still treat inmates in a respectable Speaking for the minority, one judge in dissent strongly dis- way as possible, she adds. agreed: “The DOC statute prohibits disciplinary restrictions on diet. These servings of the meal loaf may very well exceed the “We don’t mix nutrition with discipline,” stresses Stephen minimal nutritional and caloric requirements; however, if the meal Morello, deputy commissioner for Public information with loaf is inedible, then the inmates diets have been limited, which the New York City DOC. With its average daily popula- amounts to a restriction on their diets. In addition, if the meal loaf tion fluctuating between 13,000 and 18,000, the NYC DOC is inedible, then the inmates are not receiving the daily nutritional houses more than the prison population of many state cor- requirements.” rectional systems. It strictly does not administer food loaf. Why doesn’t this large agency with offenders in some of the Moreover, he continued a factual question remains regarding what constitutes a “dietary restriction. What constitutes a dietary toughest gangs use this tool? Because it chooses to use other restriction cannot be determined as a matter of law. A factual disciplinary methods, Morello says, mostly “separation and question also remains as to whether being served a nutritional an internal quasi-judicial process charging them with infrac- adequate but inedible meal is dietary restriction. tion of the rules.” The department is standing by its choice. “We have worked hard to get an inmate diet that is balanced, diverse and healthy, and we don’t plan to change it except to make it (healthier),” he concludes. SAMPLE FOOD California Department of Corrections and Rehabilitation LOAF RECIPE echoes that reasoning. “(We) do not use a nutraloaf product,” says Sue Summersett, (Past ACFSA President), dietitian and department administrator. “Our laws do not allow using food Ingredients: as a punishment.” 2 oz. powdered milk 1 tsp. salt 3 oz. each of raw grated 1 Tbsp. onion (chopped) The State of Massachusetts and Federal Bureau of Prisons potato 1 egg also don’t employ its use for reasons they didn’t share with carrots (chopped fine) 5 oz. kidney beans (cooked (Corrections Forum). raw cabbage (chopped fine) and mashed 1 oz. tomato juice or puree 1 Tbsp. chili powder Deterrent in Disruptive Behavior 5 oz. ground beef Yet, many other don’t see it that way. The Los Angeles county 2 oz. lard or vegetable Jail, the largest in the county with about 21,000 average dai- shortening ly inmates, permits the use for up to 28 days consecutively. However, the inmate must get re-evaluated every three days Directions and the diet usually lasts for no more than 10 days says Lil- Shape into a loaf and bake at 350˚ for 50-70 minutes lian Saldana, a dietitian with its Food Services Unit. (Convection oven 35-50 minutes) or until the internal temperature is 160˚ F. L.A.’s loaf numbers are small. Of the total inmates county- wide, only about 10 are on ‘disciplinary isolation diet’ per Serving day. Only one woman in the women’s facility has been sin- 2 slices or 6 oz., 3 servings per day. 3 slices of 100% gled out for it in the past three years. whole wheat bread with each serving. 6-8 cups drinking water per day. (Continued on page 12)

10 ▲ Spring 2009 ACFSA INSIDER Salvajor Systems use 50% less water.

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Made in the USA • Since 1944 #1 in FOOD WASTE SOLUTIONS

DISPOSERS • FOOD WASTE SCRAPPING SYSTEMS • FOOD WASTE COLLECTING SYSTEMS Views on the Use of Food Loaf (continued)

reasons for use are common ones: for throwing or misuse of food, beverage, utensils, trays, or human waste products or spitting at staff; for the destruction of food trays or utensils; or any other act of violence that would place staff in jeopardy if a serving tray or utensil were provided. Each FDOC facility that uses it must be trained and certified. James R. Upchurch, chief, Bureau of Security Operations says it seems to work well. “The effectiveness question can only be answered anecdotally (there is no hard data) but my conversations with wardens and other institutional staff support that it is very effective.” He adds the mandate has been appended over the years, probably in response to its use. Is It Behavior Loaf? While the loaf is accepted in many corrections facilities, some maintain it is punishment. Infractions continually occur in a facility, points out Professor Babi, and offenders usually go before a disciplinary board. Besides using food, other disciplinary options include loss of phone rights, locks downs in While nutraloaf is accepted in many corrections one’s own cell or loss of “good time” earned or to shorten one’s sentence. “There are a number of options a hearing of- facilities, some maintain it is punishment. ficer has before he goes to the max. More do this than not which is probably why they do not have more lawsuits,” he says. But in contradiction to guidelines discouraging food as Most agree the time frame nutraloaf is administered is brief. punishment, he feels food loaf is used for more than safe- In Michigan and Indiana county facilitates that proscribe and guarding inmates and staff. “Many authorities are in favor of where Canteen Services provides the food, the numbers are it (and) they are using it for behavior modification whether kept low explains Cindy Burns, (ACFSA Secretary), VP Spe- they have due process or not. Right now, we are in an era of cialty Markets, Canteen Services, Inc./Tiggleman Franchise. retribution.” That’s because most of the facilities use bagged meals as first step and then on to nutraloaf is necessary. “I would say out Still, Vermont believes it works punishment or not. “It tends of 500,000 meals served per month,” Burns says, “only three to have the desired outcome,” stated Hofmann, the Vermont inmates monthly have been served nutraloaf.” commissioner in the March 23 edition of the Boston Globe. “Once the offender relents, we stop with the nutraloaf. (In In Broward County, FL, with approximately 5,500 inmates Vermont, the punishment is one loaf, served at normal meal on a given day, an average of 15 inmates are typically on the times for up to one week.) That’s our goal, to protect our diet at a time and these are in the segregation unit. Policy staff and not have them subjected to behavior that the aver- dictates the maximum time permitted on nutraloaf is seven age Vermonter would find incomprehensible. days, according to Steve Florio, Broward Sheriff’s office con- tract manager. In the next few months the Vermont Supreme Court, where prisoners argued that Vermont’s use of the loaf violated their In the Virginia DOC which has a population of about 33,000, due process rights, will hand down its decision and we will use of ‘alternative meal service’ or ‘diet loaf’ is always ad- see if the practice continues. But it doesn’t look good for ministered to segregated population and its use id determined inmates. According to Greenwood’s Slate article, the lawyer on a case-by-case basis. In use for more than 10 years, it has representing the Vermont plaintiffs noted, “Nutraloaf has been a “great tool” and a “deterrent in response to disruptive been found to be uniformly unappetizing to everyone who inmate behavior,” says Larry Traylor, Director of Communi- has been served it.” To which one justice replied: “Counsel, cations. I’ve eaten nutraloaf. And it isn’t tasty. But many things I’ve VDOC’s regulations state nutraloaf can be served for no more eaten aren’t tasty.” than seven consecutive days, though inmates can be taken off and “returned to regular feeding procedures anytime food For further information, Barbara Wakeen welcomes inquiries at [email protected]. abuse has ceased for 24 hours,” Traylor says. No stats are available for the average length of time on the diet. He adds EDITOR’S NOTE: This article is of interest to association members for obvious reasons, but a number of ACFSA members were quoted as experts in that no offender is to be placed on restricted feeding proce- the story. ACFSA is proud of the strong reputation our members have in the dures without approval from the facilities physician. Correctional Food Service Industry. The Florida DOC which refers to the product as “Special This article is reprinted with permission; Corrections Forum November/De- Management Meal” has used it statewide since 2000. The cember 2008.

12 ▲ Spring 2009 ACFSA INSIDER CorrectionsAd_ACFSA 1/28/08 12:33 PM Page 1

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800 777-1418 | www.gillmarketing.com DIETITIAN’S CORNER DRI Update

by Barbara Wakeen, MA, RD, LD, CCFP

s promised, from the last Dietitian’s Corner, I would share any updates from the American ADietetic Association (ADA) and any other authorities related to the DRIs. Unfortunately, what we were all hoping for was a ‘black and white’ answer to our dilemma regarding the nutrient values to confirm our menu approvals, but there doesn’t seem to be one! I did receive a wealth of information from some of the top authorities on this subject as referenced below. As a refresher, there has been ongoing discussion among the corrections’ RDs on how to meet some of the latest Dietary Reference Intake (DRI) values for nutrients for our controlled populations. We all are familiar with the nationally recognized standards referencing the meting the “dietary allowances.” Historically, most corrections RDs used the Recom- mended Dietary Allowances (RDAs) for a given gender and age group as a standard of comparison to validate menus. RDA is the average daily dietary intake level that is sufficient to meet the nutrient requirement of near-

14 ▲ Spring 2009 ACFSA INSIDER ly all (97 to 98 percent) healthy individuals in a particular life • Determine target usual nutrient intake distribution (based stage and gender group. on the nutrient curve for that specific nutrient). Most recently, the DRIs were established of which the RDA’s • Select a Summary Measure of the Target Usual Nutrient In- are a part as addressed in the previous article [DRIs include take Distribution to Use in Planning (perhaps based on the RDA, Estimated Average Requirement (EAR), Adequate In- median intake from menu analysis or a range determined take (AI) and Upper Limits (UL)]. Since we now have even based on clinical judgment). more nutrient goals within the DRIs, we have been aiming to • Evaluate your menu based on actual intake data. achieve them in various ways. Note: The DRI focuses on preven- Suzanne Murphy, PhD, RD, a leading DRI authority, has pro- tion of nutritional deficiencies and disease. vided commentary and guidance. Dr. Murphy was the chair Recent responses from ADA and other DRI authorities has of the committee that wrote the DRI report on “Applications concurred that the RDA is not for use with populations. Does in Dietary Assessment,” and a member of the committee that this mean the ‘nationally recognized standards’ we have been wrote “Applications in Dietary Planning.” She is also a mem- using as a standard of comparison are in error… Not exactly. ber of the Food and Nutrition Board of the Institute of Medi- cine (IOM), which is responsible for setting and updating the As stated in the Institute of Medicine’s (IOM) Dietary Ref- DRIs. erence Intakes, Applications in Dietary Assessment (2000), “…when requirements in the population are distributed as First, a comment on terminology: DRI is a general term for a normal random variables, the RDA exceeds the requirement collection of nutrient standards (it refers to the EAR, RDA, of more than 97 percent of all individuals in the group.” AI, and UL). It’s confusing when the RDs on the listserv talk about using “the DRI” as a standard—it’s important to speci- Esther F. Myers, PhD, RD, FADA, Director, Scientific Affairs fy which DRI is meant. and Research at ADA provided selected pages from Excerpts from 2009 Second Edition of international Dietetics & The many reports and papers that have been published care- Nutrition Terminology (IDNT) Reference Manual. fully distinguish between using nutrient standards for individuals and for groups. Planning menus for groups of people Upon review of the information, I selected these points that helped clarify usage of these reference values: (Continued on page 16) Addition of interpretive information for the Dietary Reference Intakes (DRIs) (page 18): The DRIs are one reference standard that dietetics professionals can use for comparison of estimated intake. Since all DRIs are for healthy individuals in a particular life stage and gender group, they may not be applicable standards for all clinical scenarios. Done. DRI Assessing the Intake of a group (page 36): I needed 10,000 • RDA—Do not use to assess intakes of groups. cups of coffee now. • EAR—For nutrients with an EAR, use the EAR to assess the prevalence of inadequate intakes or the proportion of a From large orders to population that has estimated usual intakes below median small, CALPIA ships requirements. Choose between two methods: the probabil- quality product where

ity approach or the EAR cut-point method. BUILDING BETTER LIVES FOR A SAFER CALIFORNIA you want it, when you • AI—For nutrients with an AI, estimated mean intakes at need it. It’s easy to or above this level implies a low prevalence of inadequate Coffee, Cookies order from CALPIA. intakes. However, when estimated mean intakes of groups Just give us a call at are below the AI, it is not possible to make any assumptions Peanut Butter & (916) 358-2024 to have about the prevalence of inadequacy. the food price schedule • UL—For nutrients with a UL, estimated usual intakes above Jelly Squeezers, faxed to you. To order, the UL are used to estimate the percentage of the population call us at (916) 358-2733 at risk of adverse effects from excessive nutrient intake. and Almonds, or send us a fax at (916) 358-2660. In addition, Dr. Myers offered… “It isn’t as simple as saying a given percent for all nutrients for all populations…it really all ready to ship California Prison has to be tailored.” The steps are outlined as follows: Industry Authority 560 East Natoma Street • Determine an acceptable low prevalence of inadequacy (us- Folsom CA 95630 ing your clinical judgment about what nutrients are of most www.calpia.ca.gov concern and what is an acceptable potential prevalence of Part of State of California Department of NOW Corrections and Rehabilitation inadequacy).

ACFSA INSIDER Spring 2009 ▲ 15 DIETITIAN’S CORNER (Continued…)

Tailoring nutrient goals for our populations will no doubt prompt further discussion amongst our group . We will be revisiting this topic again soon .

has a specific recommended methodology, (as Esther Myers These don’t sound like the answers we were hoping to hear. noted above). The basic idea is to make sure that most people We are all used to following a standard of reference, not mak- have an adequate nutrient intake, which does involve thinking ing determinations on acceptable inadequacies. ‘Tailoring’ about the distribution of intakes. these nutrient goals for our populations will no doubt prompt further discussion amongst our group. Based on our audi- Specifics: ence, and the standards referencing the ‘dietary allowances,’ • Neither the EAR nor the RDA is an appropriate nutrient we will be revisiting this topic again soon. A small group of standard when planning for groups; a percent of the RDA is corrections RDs has formed to address these terms and val- also not an appropriate standard. ues as they are referenced in nationally recognized accredi- • Ideally, one would design a nutrient intake distribution so tation standards such as ACA and NCCHC and many state that very few people have inadequate intakes. The median standards as well. of that intake distribution would be the nutrient standard Current practices of nutrient values referenced are varying that is used for menu planning. This number is sometimes from within our group of corrections dietitians. A recent que- called the target median intake (TMI). It is almost always ry of the corrections listservs resulted as: a higher number than the RDA! By using the RDA or the EAR as the target, a high proportion of the group is almost • Meeting the 100% DRIs or being very close. guaranteed to have inadequate intakes (about 50% with the • Using the DRIs and trying to meet 100%. EAR and about 30% with the RDA). This is clearly not de- • Using a combination of the DRIs, such as the RDA for some sirable! nutrients combined with the EARs. • The AI is an appropriate nutrient standard when planning • Meeting the DRI or EAR. for groups. • Aiming to achieve 100% of the DRI-RDA and AI, and then • The UL is also an appropriate standard for groups; ideally, comparing those less than 100% to the EAR. no one’s intake should exceed the UL. With supplements • Referencing the DRI and RDA for select nutrients. and fortified foods, this can easily happen. Look for more updates on this topic in future editions. Suggestions: • Ask the small group of corrections RDs to estimate TMIs to be used in various settings, so that everyone can use these numbers. (TMI is defined as the median of the target usual intake distribution.) Meetings and Announcements • Consider menu planning using a food guide such as MyPyra- mid. This has several advantages, one being that it’s not nec- NCCHC Updates in Correctional Health Care essary to be concerned about nutrient intake distributions. April 4-7, 2009 Although MyPyramid was designed for individuals, it seems Las Vegas, NV to work for group planning as well. For more information visit www.ncchc.org Several of these issues were addressed in a recent report from Membership Information the Institute of Medicine: “Nutrition Standards and Meal If you would like to be added to the Dietitians in Corrections Requirements for National School Lunch and Breakfast Pro- networking EML (electronic mailing list), please email me di- grams: Phase I. Proposed Approach for Recommending Revi- rectly at [email protected]. This is an informal discussion sions.” It’s available at www.nap.edu. group and your name/email address will be listed in each email sent to the group. Diane Wickstrom, MS, RD and Joan Schwaba, MS, RD, Man- agers, Governance at ADA, informed met that the ADA Posi- If you are interested in joining the Corrections Sub-unit or if tions Committee (APC) is in the review process of a concept you are already a member and want to subscribe the Correc- tions Sub-unit EML or be listed in the directory, visit the CD- proposal for a Practice Paper to be written on the DRIs. More HCF website at www.cdhcf.org. Emails communicated through information on the status of this proposal will be available this group sent through a private email address. later in February.

16 ▲ Spring 2009 ACFSA INSIDER ACFSA INSIDER Spring 2009 ▲ 17 18 ▲ Spring 2009 ACFSA INSIDER ACFSA 2009 International Training Conference & Expo August 16-20, 2009 • Amway Grand Hotel, Grand Rapids, Michigan Na m e ______Nickname for Badge______First ACFSA Conference? (circle) Yes No Position______Facility/Company ______FORM FORM Mailing Address______City ______State ______Zip ______Email Address (MANDATORY)______Contact Phone (MANDATORY)______TION TION Phone for publication (OPTIONAL)______Guest Name______Guest Name______Guest Name______

REGISTRATION FEES - IF THERE ARE FIVE OR MORE Number of Type of Registration Registering Before Registering After Amount ATTENDEES FROM THE SAME FACILITY Attendees July 24, 2009 July 24, 2009 Due ATTENDING CONFERENCE, THEY WILL RECEIVE A 25% DISCOUNT. THIS DISCOUNT APPLIES ONLYTO ACFSA MEMBER $195 $225 FOODSERVICE PROFESSIONALS ATTENDING THE VENDOR SHOW - ONLY VENDORS WHO WORK FOR ACFSA NON-MEMBER $275 $300 COMPANIES THAT HAVE NEVER ATTEND- * ED OR EXHIBITED AT AN ACFSA CONFERENCE MAY ENTER VENDOR HOW GUESTS (INCLUDES FRIENDS, RELATIVES ONLY) S . ABSOLUTELY $110 $130 NO SOLICITATION WILL BE ALLOWED FROM ANY TYPE OF PERSON, ACFSA PROFESSIONAL PARTNER COMPANY OR PUBLICATION. THOSE $250* $275* CAUGHT WILL BE ESCORTED FROM THE REGISTRATION * SHOW OR CONFERENCE WITH NO REFUND GIVEN. NON-MEMBER VENDOR $375* $400* CANCELLATIONS REGISTRATION * CANCELLATIONS REQUESTED IN WRIT- ING TO ACFSA WILL BE GIVEN A FULL MARKET RESEARCH FEE - ALLOWS ACCESS TO REFUND IF RECEIVED ON OR BEFORE $150* $175* JULY 10, 2009. CANCELLATIONS VENDOR SHOW FOR (VENDOR) ATTENDEES * RECEIVED ULY CONFERENCE REGISTRA AFTER J 10, 2009 & CONFERENCE REGISTRA NO-SHOWS WILL NOT BE REFUNDED. ONE DAY MEMBER AND NON-MEMBER (FOODSERVICE EMPLOYEES ONLY) $70 $95 REGISTRATION PLEASE SPECIFY DATE: REGISTRATION WILL BEGIN SUNDAY, AUGUST 16, 2009 AT 1:00 P.M. VENDOR SHOW ONLY BADGES, PROGRAMS AND OTHER $25 $30 (FOODSERVICE EMPLOYEES ONLY) MATERIALS WILL BE PROVIDED AT THAT TIME. PLEASE BE AWARE THAT NO SANITATION CERTIFICATION PROGRAMS CONFIRMATIONS WILL BE SENT. NATNL REGISTRY OF FOOD SAFETY PROFESSIONALS

ACFSA $40 $40 LEASE OTIFY OF ANY

ACFSA P N ACFSA CLASS INCLUDES BOOK AND ALL MATERIALS SPECIAL DIETARY REQUIREMENTS. SANITATION RECERTIFICATION PROGRAMS SEND THIS INFORMATION WITH REGISTRATION AND WE WILL DO OUR NATNL REGISTRY OF FOOD SAFETY PROFESSIONALS $40 $40 CLASS INCLUDES BOOK AND ALL MATERIALS BEST TO ACCOMMODATE YOUR NEEDS. QUESTIONS? (818)843-6608 TOTAL DUE (FULL PAYMENT MUST ACCOMPANY COMPLETED REGISTRATION FORM) WWW.ACFSA.ORG

PAYMENT INFORMATION - If paying with a check, make payable to ACFSA. Check #______Send Payment to: ACFSA, 210 N. Glenoaks Blvd., Suite C, Burbank, CA 91502 Those paying with Credit Card, Fill in information below and FAX to (818)843-7423 OFFICIAL OFFICIAL Credit Card Number______Expires______V-Code______Name on Card______Signature of Cardholder______

ACFSA INSIDER Spring 2009 ▲ 19 ACFSA VENDOR MEMBERS SIGN UP TODAY! Exhibitor Registration Opportunity 2009 Annual Conference August 16-20, 2009 Amway Grand Hotel, Grand Rapids, Michigan

I, am an AUTHORIZED REPRESENTATIVE (office contact person) with address information to receive all corresponding materials relating to Exhibits, Exhibiting at the 2009 ACFSA Conference in Grand Rapids, Michigan. (* Indicates a REQUIRED FIELD)

*NAME______TITLE______*Company/Organization______*Mailing Address______*City/State/Zip______*CONTACT PHONE______FAX______*Contact EMAIL______Website______

*Phone for Publication______* Email For Publication______

Please SIGN ME UP TO EXHIBIT AT THE 2009 ACFSA INTERNATIONAL CONFERENCE IN GRAND RAPIDS, MICHIGAN!

ACFSA Member $1045 each Booth ______+$50______= Total Amount______Corner Booths $50 Additional Number of Booths Number of Corner Booths Total NON- Member $1530 each Booth ______+$50______= Total Amount______Corner Booths $50 Additional Number of Booths Number of Corner Booths Total Each Booth receives 3 Comlimentary full conference attendees. Additional Booth Personnel $150 per person.

I will need ______Additional Full Conference Personnel @ $150 each for a Total Amount of______Total Vendor Show ONLY Additional Badges are $50 per person. Allows additional Booth Personnel on Show Floor for Show ONLY

I will need ______Additional Badges @ $50 each for a Total Amount of______Total Non-Members pay the Member Booth Price if they JOIN ACFSA! ACFSA Membership $384 Annually YES ______Total I would like to be a Sponsor for the 2009 Conference! Minimum Contribution $250 YES ______Total I would like to be Scholarship Sponsor for 2009 Conference! Minimum Contribution $250 YES ______Total I will need refrigerated storage ______I would like information regarding the rental of ACFSA’s Mailing List ______

GRAND TOTAL DUE FOR ALL SERVICES_$______

CANCELLATION DEADLINE IS MAY 15, 2009 ~REQUESTS MUST BE MADE IN WRITING ON OR BEFORE MAY 15, 2009 NO REFUNDS WILL BE MADE AFTER THIS DATE PLEASE RETAIN A COPY OF THIS FORM FOR YOUR RECORDS Questions? Call ACFSA at (818)843-6608

Make Checks Payable to ACFSA: Check Number______Pay with a Credit Card Name on Card______Card #______Expiratio______Signature______Send Completed Form to: ACFSA, 210 N Glenoaks Blvd, SUITE C, Burbank, CA 91502 If Paying with a Credit Card, You may FAX your form to (818)843-7423

20 ▲ Spring 2009 ACFSA INSIDER Surviving These Tough Economic Times

by Karen Candito, CFSM, CCFP

he current economy is challenging to even the most Here in the Santa Clara County Jail system, we rely on local seasoned food service professionals. Food and gas tax and revenue generated dollars to support our operation. Tprices continue to remain at unprecedented highs and When my food service budget needs augmentation, it usually stability is unpredictable. World factors such as overseas de- comes from adjustments within the department of Correc- velopment global warming are contributing factors to price tion. Even though food costs rise annually, the County does increases. Here at home farmland which is being reallocated not automatically provide funding increases. Therefore, the from growing food to growing corn for fuel is decreasing the responsibility for finding ways to make ends meet or to lobby ability to meet demands. for budget augmentation originates with me, my staff and our fiscal department representatives. Reduced supply and increased demands equals a recipe for sending food costs into the stratosphere. Additionally, gas Other County and State or Federal systems receive funding prices not only have increased delivery fees, but are caus- in a variety of different ways, but the bottom line is we all ing petroleum based products such as Styrofoam and plastics have to work with what we have to meet menu in the most prices to soar. cost effective way. So now we have to pay more to get the more expensive food Below are some strategies and ideas that can be used to help Tand supplies delivered. Our responsibility to meet meal stan- survive during these challenging times. dards and requirements haven’t changed. What’s a food ser- (Continued on page 20) vice professional to do?

ACFSA INSIDER Spring 2009 ▲ 21 Menus Analyze Trends Most of us utilize these basic methods during normal eco- Developing compelling statistics will help when it comes time nomic climates, which is always good business practice. May- to make your case and/or let others know exactly what you be there is more that can be done during these tough times. It are up against. never hurts to take a closer look. • National/Local statistics • Be creative with your menus - For example, food cost increased an average of 2 to 3% • Know your food cost and juggle to utilize best priced items annually. Currently annual increases are projected to be most effectively 6 to 8% • Avoid or minimize high cost items • Your Own Data: Examples take from Santa Clara County: • Utilize every possible angle to reduce current cost and/or - Egg cost for Santa Clara County (usage 31,200 cases mitigate increased costs. Examples taken from Santa Clara annually) County: - May 2006—$9.70/case - In 2004 we removed one packet of mustard per day per - June 2007—$11.01/case inmate—annual cost savings of $27,000 - June 2008—$16.58/case - In 2006 we switched from disposable cups and sporks to reusable cups and sporks (1 set issued per inmate per Educate Others stay)—annual cost savings $350,000 The best leverage you have to keep others constantly informed - In 2007 we replaced fruit punch cartons for court meals of your situation so that you can help them help you. When with bulk powdered juice mixed, cupped and sealed people understand what you are doing and what you are up ourselves—cost savings $.17 per serving against, it’s much easier to gain their support. Key people to - In 2008 we met calcium requirement using fortified juice keep in mind: packets and reduced milk by 1 pint per day per inmate— • Your boss annual cost savings $210,240 • Your bosses boss • Make sure that menu/warehouse/production functions are • Leverage their positioning to position yourself in constant communication • Your staff • Never sacrifice meal requirements • Internal departments that support you (i.e. fiscal, procure- Keep Yourself Informed ment, unions) The more you know about current and emerging issues, the • Be as active as you can—sit on committees, cross pollinate— more proactive you can be. Keep your pulse on emerging is- let others know what you are about, develop alliances sues through: Get in on the Ground Level • News media • Food and commodity related publications such as: Get involved with anyone that you can that is involved in purchasing. Purchasing is critical in controlling costs. - The Food Institute • Work closely with your purchasing/procurement - Consumer Price Index/Division of Labor & Statistics department - United States Department of Agriculture (USDA) • Be involved in creating contracts website • Make sure language is specific and meets your purchasing - Commodity websites (ex. Department of Food & needs/standards Agriculture Dairy pricing) • Partner with the purchasing/procurement people to utilize - Food and farm news their expertise - Books • Work directly with vendors - Networking Through education, communication and buy-in, having all - Peers key groups on the same page will create effective practices - Vendors and support systems that are understood by everyone. It’s - Outside departments/outside agencies much easier to cope with challenging situations when teams work together. Use your influence and focused effort to create your best team. Together we can survive anything. Even these tough economic times.

22 ▲ Spring 2009 ACFSA INSIDER ACFSA 2 009 P olicy Le tters and Nomina tion Forms

Nomination Forms for: Vice President-Elect Secretary Region II Director Region IV Director Professional Partner - Food

Qualifications for Officers for the Board of Directors I. A candidate for the office of Vice President-Elect: A. Shall have served for one complete year (prior to the return date on the nomination form) as a member of the International Board of Directors, Chapter President, or International Chairperson. B. Shall be a foodservice or institutional member in good standing (dues paid for one year). C. Shall have been a member of the ACFSA for three consecutive years including the year of election. D. Must have a completed nomination form submitted by the due date specified. E. Must provide credentials as well as written permission from their superior to accept the position. F. Must be willing to accept the position if elected. II. A candidate for the office of Secretary, Treasurer, or Regional Director: A. Shall be a foodservice or institutional member in good standing (dues paid for one year). B. Shall be currently holding or shall have previously held office at a chapter, state, regional or international level or shall have served as International Chairperson. C. Must have a completed nomination form submitted by the due date specified. D. Must provide credentials as well as written permission from their superior to accept the position. E. Must be willing to accept the position if elected. III. A candidate for the office of Professional Partner Representative: A. Shall be a professional partner or associate professional partner whose membership has been in active status for one year prior to the return date on the nomination form. B. Shall have served at least one term as Regional Professional Partner (Vendor Liaison), State Professional Partner (Vendor Liaison), International Professional Partner (Vendor Liaison) or International Committee Chair. C. Must have a completed nomination form submitted by the date specified. D. Must be willing to accept the position if elected. Job descriptions are available upon request from any member of the Board.

ACFSA INSIDER Spring 2009 ▲ 23 Nomination and Election Procedure The purpose of this policy is to establish a procedure governing nomination and international ACFSA elections.

I. Nominations A. Nominations are according to ACFSA by-laws. B. Nomination forms (enclosure) will be sent to the Vice President and forwarded to the Chair of the Nominating Committee. The Nominating Committee consists of the Past President and the Regional Directors. C. Nominations will be reviewed for eligibility by the committee. In the event that there are not two qualified candidates for each office, the committee will work to find qualified candidates to submit to the Board of Directors for review. D. The Past President will forward an official list of candidates to the Vice President. II. Ballots A. Ballots will be prepared by the Vice President and sent out by the designated date. B. All current members of the ACFSA will be mailed a ballot. Foodservice or institutional members will receive a ballot for Executive Officers and Regional Director positions. Professional Partners will receive a ballot for Professional Partner Representatives. C. All ballots will be on letterhead and checked off of a list of eligible respondents. No photocopies are permitted. D. Elections will be conducted by secret ballot. E. Ballots are to be returned in a sealed single inside envelope by the designated date. The outside envelope will be required to have a legible signature or symbol and a printed name on the outside. This is essential in order to verify those who have voted. F. The signatures on the outside envelope of the ballot will be validated by the Vice President. G. The envelopes will be given to an independent person/company selected by the Board of Directors for counting. The person/company will present an official tabulation to the Past President and the Vice President. III. Announcement of Results A. The official results will be sent to the President and the President will notify the rest of the Board of Directors. B. The President will send an official letter to the winning candidate and the candidate’s sponsor. Letters also will be sent to the other candidates. C. Official results will be announced at the International Conference. IV. Candidates are to follow Campaign Policy Guidelines

V. Time Frames February: Nomination forms appear. April 24: Completed Nomination Forms are to be postmarked by midnight. May 1: An official ballot will be mailed to each voting member in good standing (dues paid on May 1). June 1: All ballots must be returned to the Vice President. June 15: All Candidates are notified of results via phone or fax by the President. The President will send a letter of congratulations to the winners and their supervisors and letters to the other candidates thanking them for running for the office. The Board of Directors will be notified of election results August: International Conference. The Chair of the Nominations Committee will announce the official results at the beginning of the conference. Officers will be installed at the international banquet and the new Board will convene at the next official meeting of the Board. VI. Offices This year we are seeking nominations for: Vice President-Elect, Treasurer, Region I Director, Region III Director and Professional Partner Representative (Equipment).

Campaign Guidelines The purpose of this policy is to set forth guidelines and Association procedures under which the Association of Food Service Affiliates will monitor campaigns of persons nominated for International and Chapter Offices.

I. The Association of Correctional Food Service Affiliates cannot support candidates for State, Regional or International Offices. A. Association funds cannot be utilized to purchase postage or supplies to support candidates. B. ACFSA International or Chapter letterhead or a copy of the letterhead cannot be utilized in support of candidates. II. Personal recommendations on personal stationary, using personal finances, are acceptable. Current Board of Directors members on the chapter or international level are not to use their Board title in personal recommendations.

24 ▲ Spring 2009 ACFSA INSIDER ACFSA Association of Correctional Food Service Affiliates

Vice President-Elect, Secretary and Regional Director* * Regions II and IV I/We Nominate ______as a candidate for office of______

The Candidate has read the Job Description for which the individual has applied and is willing to accept these responsibilities upon election. Signature of Nominator______Date______Candidate’s Name ______Candidate’s Title______Agency/Institution Address ______Work Phone ______Home Phone______Fax ______

QUALIFICATIONS For Vice President-Elect: Currently a Member of ACFSA in Good Standing for three (3) years: Yes No For Treasurer and/or Regional Director: Currently an ACFSA member in Good Standing for one (1) year: Yes No Date Joined (Month/Year) ______

OFFICES HELD

International Board of Directors Office Held ______Year______

Chapter Officer Office Held ______Year______

L A N F O IO O T D C S E E R R R V O IC C E F A O F N F IL IO IA T T IA E C S O S S A ACFSA 2009 Officer Nomination

ACFSA INSIDER Spring 2009 ▲ 25 ACFSA Instructions: Officer Nomination

International Chairperson Position ______Year______

Please submit application with a picture of candidate and a 100 word summary to appear on ballot. Summaries of more then 100 words will be edited down to 100 words. Candidate will also be required to follow campaign guidelines.

TO WHOM IT MAY CONCERN: I HAVE REVIEWED THE REQUIREMENTS WITH THE CANDIDATE FOR THE INTERNATIONAL ACFSA OFFICE OF ______WE HAVE DISCUSSED THE AMOUNT OF TIME INVOLVED, THE TIME REQUIRED AWAY FROM THE JOB SITE, AND THAT IT WILL BE CONSIDERED PROFESSIONAL DEVELOPMENT. I AM SUPPORTIVE OF THIS ENDEAVOR. SIGNATURE OF SUPERVISOR ______TITLE OF SUPERVISOR ______DATE______

Return to:

Jon Nichols ACFSA 210 N. Glenoaks Blvd. Ste C Burbank, CA 91502 or fax to ACFSA (818) 843-7423

Due by April 24, 2009

26 ▲ Spring 2009 ACFSA INSIDER ACFSA Association of Correctional Food Service Affiliates

Food Partner Representative I/We Nominate ______as a candidate for office of Professional Partner Representative

The Candidate has read the Job Description for which the individual has applied and is willing to accept these responsibilities upon election. Candidate’s Name ______Candidate’s Title______Company Address ______Work Phone ______Home Phone______Fax ______

ELIGIBILITY DETERMINATION Currently Professional Partner of ACFSA in Good Standing for one (1) year Yes No Date Joined (Month/Year) ______

Has served one complete term as:

International Professional Partner Liaison Year ____ Regional Professional Partner Liaison Year______ State Professional Partner Liaison Year ______ International Committee Chair Year ______

L A N F O IO O T D C S E E R R R V O IC C E F A O F N F IL IO IA T T IA E C S O S S A ACFSA 2009 Professional Partner Nomination

ACFSA INSIDER Spring 2009 ▲ 27 ACFSA Instructions: Professional Partner Nomination

Please submit application with a picture of candidate and a 100 word summary to appear on ballot. Summaries of more then 100 words will be edited down to 100 words. No faxes will be accepted. Candidate will also be required to follow campaign guidelines. Signature of Nominator ______Date ______Phone Number ______

Return to:

Jon Nichols ACFSA 210 N. Glenoaks Blvd. Ste C Burbank, CA 91502 or fax to ACFSA (818) 843-7423

Due by April 24, 2009

28 ▲ Spring 2009 ACFSA INSIDER ow…who has more food dollars to spend in 2009 facilities. If I challenged you to find a way to cut a million than in 2008? If it is you, please call me and share dollars a year from your budget, I know that you would have Wthe wealth! My phone is not ringing…extra money a sinking feeling in your stomach before you threw up your is not available for any of use in this present economy. Some hands and said: “Impossible…it just cannot be done.” of you may remember my statement at the 2008 ACFSA In- People are losing their jobs, the number of inmates we serve ternational Convention in Charleston, SC: “There is no other daily is growing and our food dollars are either remaining group that feeds so many for so little than us correctional food stagnant or shrinking. So, what do we do? In a state with service professionals.” 50,000 inmates, when we calculate the savings at only .02¢ I have had many members call or e-mail and ask for an aver- per meal, the savings total a staggering $1,095,000. We all age dollar amount spent per inmate meal. At this time, that know that asking or even worse, telling you that you need to is a number that is hard to put a dollar amount on. The rea- find a million dollars is next to impossible. What if your boss son for the variance in many cases is federal, state, or county asked you to find .02¢ per meal? Possible? You bet! Achiev- specifications and regulations. The differences are going to be able? Yes, it is! there. One state serves milk three times a day while another is serving milk only once. Some jails ask for a 2,500 calorie The ACFSA Challenge Woffering while others require 3,200 calories daily. One Cana- 1. If you have an idea that saves money, please send it to me dian facility that we know of offers a snack to each inmate at at [email protected] no later than April 1, night. Some require whole wheat breads, while others are fine 2009. with white. These factors and more contribute to the varia- 2. I will forward all of your ideas and post them on the Mem- tions in price per meal that we see. bers Section of the ACFSA website. No matter where you work and what your specifications are, 3. We will also publish ideas in the next issue of INSIDER you are faced with feeding more with less. As correctional 4. Ideas will need to be original, creative, ethical, and work- food service professionals, we are all facing the same dwin- able in correctional kitchens. You can send in recipes, time dling dollars. There are no magic answers but we each have savers, etc. Please estimate annual savings along with your something that we do that is unique that saves dollars in our inmate population. (Continued on page 18) ACFSA Challenge 2009 by Cindy Burns

Do you have a great money saving idea? If you do, you could win a complimentary, full registration to the 2009 ACFSA Annual Conference in Grand Rapids, MI.

ACFSA INSIDER Spring 2009 ▲ 29 ACFSA Challenge 2009 (continued…)

One of the best and easiest ways 5. The ACFSA will vote on the top three ideas during our tele- conference this May. The award winners will receive com- to find money saving ideas is to plimentary, full registrations for the 2009 ACFSA Annual talk with our inmate workers. Conference in Grand Rapids, MI. They’re likely to see your facility 6. Winners will be recognized at the 2009 ACFSA Annual Conference in Grand Rapids, MI. operations from a different and This is one of the areas where your membership can easily pay fresh perspective. for itself. If you work in a 150-bed jail, serving three meals per day, 365 days per year, and can find ways from the ideas your Small professional peers submit to save .02¢ per meal, you will save $3,285 annually. If that .02¢ per meal were .05¢, you would save $8,212.50. Your ACFSA membership only costs $79 annually! What a great way to justify the value of your membership and our annual conference with administration. World Hint! One of the best and easiest ways to find money saving ideas is to talk with your inmate workers. They come from homes where there is not usually an abundance of dollars. They also see the operations from a different and fresh set of eyes. Ask them…you may be really surprised at the answers and the realized savings. Here is a savings idea that we at Canteen use. The cost of 2 oz. of homemade syrup for pancakes is right around .03¢ per serving. The first year that we began making our own, this saved over $10,000 in our combined Michigan accounts.

MONEY SAVING RECIPE FOR PANCAKE SYRUP

Portion Size: ...... 2 oz. Preparation Time:...... 5 min. Cooking Time:...... 20 min.

UNIT OF 2 4 INGREDIENT MEASURE GALLONS GALLONS Hot Water Cups 30 60 Brown Sugar Cups 6 12 Salt Teaspoons 2 4 Cinnamon Cups 1/4 1/3 Margarine Pounds 1 2 Maple Flavor Tablespoons 1 2 Granulated Sugar Cups 2 4

Directions Heat ingredients together in a large stock pot, stirring well. Heat to boiling. .Allow syrup to cool before transferring to washed and sanitized gallon jugs (such as mayonnaise jugs) with lids. Label and date on the side of the jug, not the lid. On the day of use, heat the syrup and if desired you can thicken it with a small amount of cornstarch mixed with cold water before being stirred into the hot syrup.

30 ▲ Spring 2009 ACFSA INSIDER It’s a Small World by Teddie Mitchell, CCFP

as it ever happened that you ran into someone from whole country of Holland is no larger than the state of New your past or a place you lived before? It is a real thrill Jersey. when that happens…for instance, my brother once H Curiously, I asked her the name of the town (village). Car- told me that he encountered someone from Holland when la gave me a look that said “how many little towns do you he visited New Zealand with his wife…and I thought “yeah, know?” And answered: Nieuwveen. At that point you could sure.” have pushed me over with a feather…that is where I was I was born and raised in a small town in the Netherlands, born and raised! Teary-eyed, I told her that. She was just a the 6th child in a family of 10. In 1965 friends of my parents little girl when she left Holland but her parents spoke Dutch sponsored me and I immigrated to the USA. Speaking some at home and that’s how she spoke it so well. English, I found not only work in Albany NY but a husband I corresponded with her mom for a while and found out that as well. We moved to Wisconsin in 1969 where I was a stay- Carla’s older brother and my younger brother were friends at at-home mom until my son started 1st grade and I became school…he used to come over and play at our farm. I feel bad a school bus driver. Several years later I also became the for not remembering, but my brother was 9 years younger school’s part-time cook which eventually led to my career in and what 16 year old girl hangs out with little kids? correctional food service. A few weeks ago, my grand-daughter “interviewed” me for a HAfter I joined ACFSA and attended my first conference, I school project. She asked me questions about my childhood found out about food service companies who catered to cor- and coming to America. One of her questions was: “What is rections, with greatly reduced prices. It became a real chal- one of your most interesting experiences” and without hesi- lenge to fit 2,000+ lbs. in our 9’ x 6’ freezer. Working with tation I told her that meeting Carla in Virginia Beach, was my sales person was fun and I looked forward to meet her in the best. person at the Virginia Beach conference in 1999. We decided to walk together in the morning on a sponsored walk. That’s I’ve mentioned before in this space, about meeting Jos Bols when she told me that a colleague of her spoke Dutch. Of and Henk van der Kraan, two Dutch gentlemen who are course I was intrigued; I hardly ever meet people who speak members of ACFSA. They both live and work in California Dutch! and it was great to visit with them also. Are there other members out there, who immigrated to the USA? Wouldn’t it be That afternoon, at the vendor show, Patty introduced me to fun to find others from your “homeland” and make plans to Carla. She answered my questions in Dutch, with a lovely ac- meet at the conference? I suggest logging on to the website cent. At one point I asked her where she’d learned to speak and posting on the members section…who knows? This is a Dutch. That’s when she told me that she lived in a small town small world after all! in Holland for several years, before moving to the states with her parents and siblings. To give you some perspective, the

ACFSA INSIDER Spring 2009 ▲ 31 Taking My Shingle Down by Ann Taylor

fter 30 years in Correctional Food Services, I’m taking my shingle down. I will be officially retired as the ACommercial Foods Vocational Instructor at the Vir- ginia Correctional Center for Women (VCCW) on August 1, 2008. As most new retirees probably do, I’ve asked myself the applicable question: Has this investment of one-half of my life accomplished anything? Happily, I can say “yes!” After A retirement celebration for Ann Taylor was perusing the highlights of my career, I wanted to share some held August 16 at the home of Linda Shear in Powhatan, Virginia. of these accomplishments with all of you, most of whom will A lot of Ann’s friends and ACFSA members were present to ex- face this same point-in-time in the future, asking yourself the press their congratulations to her in her retirement. Ann has been same question. with the Virginia and National ACFSA for a number of years and Thirty years ago I joined the staff at VCCW as a kitchen su- has been very faithful to her support on both the state and national pervisor, a position I held for seven and one-half years su- level. She has been the recipient of numerous state and national pervising the preparation and serving of three meals per day for about 130 women in Building 6. My next position was awards and scholarships. She also was awarded the Operator of Asupervisor of the institutional bakery, where I stayed for the Year for 2007 at the International Conference. Ann has been a 5-1/2 years. In the bakery, we made doughnuts, sheet cakes, faithful member and a very personal friend of those in the Virginia cookies, pies and a big portion of the bread that was served Chapter. As you can see from her article, she was very devoted at VCCW. Today, it seems unbelievable that we were so rustic to her profession and Virginia members were always impressed then, cooking in the ground floor kitchen and sending the food up two floors on a dumb waiter operated by a chain de- when we visited the Virginia Correctional Center to enjoy deli- vice, which was then served family style to the women—four cious lunches by inmates that Ann had trained in food services. seated at a table. We worked split shits in order to avoid work- We wish her much happiness in a well deserved retirement. ing over eight hours per day—some things never change. In the summer of 1991, the Department of Correctional Educa- tion wanted to start a Commercial Foods vocational program to train inmates for employment in the food service industry. I was very fortunate to secure this position, which I have re- tained for 17 years. I have been blessed in this capacity.

32 ▲ Spring 2009 ACFSA INSIDER When trying to determine exactly what has been accom- I can truthfully say that taking my shingle down is a hum- plished during these 17 years, I became truly amazed at the bling experience—we just don’t stop and think often enough number of completers and the volume of work our Commer- about the contributions we’re making. The lives we are cial Foods operation has produced. Not only have we certi- touching and those that are touching ours. Small seems the fied over 300 women in this program, there is easily twice reward of helping a woman bake a cake, but immeasurable is that number who, for various reasons, could not complete her excitement at having done so—we all need to pause and the course. Many of these graduates have secured viable and realize how much we help others in this profession and how rewarding jobs in the food service business, usually on the much personal growth we glean from the same experience. managerial level. I am proud to say that not a single graduate My best advice to you is to take that moment and relish in of our course has returned to prison–we work on betterment your contribution to it. of the self while we learn to cook. In addition to the number of graduates, the volume of work produced in just the Now, don’t think for one minute that Ann Taylor is going to past five years is astounding. Since numbers don’t lie, check crawl under a rock somewhere. I fully intend to continue my out the following facts. In addition to our regular classes and participation in my association activities and, in some way, daily meal preparation, we have baked a combination total of contribute to the ongoing betterment of our Correctional Food 52,908 cookies for deployed military troops, the elderly, the Services industry. I hope that when you reach the “mark of homeless, and the women at VCCW for Christmas. We have retirement,” you will be able to reflect on a productive and served many special functions ranging from refreshments for meaningful career such as I have been blessed to have. God meetings to garden club luncheons and retirement parties— willing, my next 30 years will offer even more rewards. See in total, we have served 13,676 people at such special func- ‘ya around the table. tions. Of course, we can’t forget the baking for the annual Kates Day Bake Sale every May—we have contributed a total of 10,970 baked products during the past five years, in addition to the compilation and production of a cookbook in 2007. Wow, we’ve been busy! Over the years what we have achieved as a Commercial Foods class is impressive, but what I have gained personally has proven to me that one really does reap the rewards of his or her efforts. I became a Certified Correctional Food Profes- sional through the Association of Correctional Food Service Affiliates, of which I was a member. Because of my position as an instructor certified by the Virginia Department of Edu- cation, I decided to enhance my own career and improve my abilities by becoming a Certified Dietary Manager (CDM). I also obtained my certification in the Serv Safe program as an instructor. In order to continue my growth, I have taken hun- dreds of credit hours in food service and correctional studies to keep updated on everything in our field. One’s investment in a career is returned many fold. Of course, some of the best fun has been attending the meetings and conventions of our associations, on the local, state, and national levels—what enlightening experiences these gatherings have been. I’ve learned so much from all of you that has served my own career well. Being able to share with peers elevates each of us; we are better at establishing and fulfilling our own goals. Together, we’ve seen places we probably wouldn’t have traveled to on our own, and we’ve met people who have become our friends—another reward of my career. Too, there have been many fun times—some of which we can’t discuss in a newsletter, but all of which will be heart- ily and fondly remembered. Thank you, one and all, for your contribution to my professional and personal life.

ACFSA INSIDER Spring 2009 ▲ 33 ACFSA Past President, Ricky Clark Spreads the Word About Correctional Food Service by James R. Korner, Instructor, Penn State University

Ricky Clark ACFSA Immediate Past President

ifty two junior and senior college school students in the life skills for transitioning back into society resonated with the Penn State School of Hospitality Management were en- students. Everyone who attended left the class with a new found Flightened on food service operations in corrections when knowledge about a segment of the food service industry they Ricky Clark, Immediate Past President, ACFSA, spoke to the In- knew little about. Ricky Clark also attended a dinner planned, stitutional Food Service Management class in early December, prepared, and served by the seniors in a capstone class. 2008. The class is an elective for students in the Hospitality Pro- gram. James Korner, one of the instructors says, “The major- During the semester, the students also heard presentations from ity of our students are only interested in career opportunities in professionals in school food service, senior dining, college and the commercial segment. In fact, we only had two students who university food service, business and industry food service, expressed a career interest in non-commercial food service (on- healthcare, along with selected manufacturers that support the site) the first day of class.” industry. The class topics were built around the top challenges in 2008, published in the NRA Restaurateurs 2008 Outlook and James Korner and Associate Professor, Dr. Martha Conklins’ relating those challenges to the on-site market. goal is to increase awareness of the non-commercial food service industry in hopes of expanding students’ career interests.James At the end of the semester, several students inquired about how Korner discovered Ricky Clark by contacting the ACFSA office we might help them explore opportunities in the non-commer- and speaking with Executive Director Jon Nichols, who quickly cial segment. Their new interest in the field was based on the connected Korner to Clark. freedom to be creative, their interest in the people the on-site segment serves and the ability to maintain a desirable work-life Ricky Clark captured the student’s attention by posing questions balance. to them about the benefits of working in correctional food service and pointing out the differences between this industry and other Thanks to Rick Clark and the ACFSA for assisting our students on-site markets. Ricky Clark’s passion for helping people build as they prepare to take the big step into the hospitality world.

Students also heard presentations from professionals in food service, senior dining, college and university food service, business and industry food service, healthcare, along with selected manufacturers that support the industry. The class topics were built around the top challenges in 2008, published in the NRA Restaurateurs 2008 Outlook and relating those challenges to the on-site market.

34 ▲ Spring 2009 ACFSA INSIDER Executive Director’s Message

by Jon Nichols

A Look Ahead

s I write this, it’s been exactly a year since we met. The same as in every area of my life I cannot be- I implore you to begin making plans to attend Alieve the time has gone by so quickly, but here we are, another year gone by and another beginning. So much the 2009 ACFSA Annual Conference in Grand happened the past 12 months that there isn’t enough room on these pages to share it all, and while I cannot begin to tell Rapids, MI this August. This year’s program you how proud and excited I am of the ACFSA family for this promises to be the best yet and we’ll be celebrating previous year’s accomplishments, it is nothing compared to how eager I am to see us on track for an even greater year 40 years of outstanding leadership. ahead!

ACFA recently cleared its books of a long-standing debt and ACFSA leaders have expressed the importance their member- begins the new year fresh and in the black! It is now time ship and participation in the association as a factor in their for us to concentrate solely on the business of the future of individual accomplishments. I would like to see you be the ACFSA by directing all energy toward the potential of our next to realize the satisfaction of recognition for the impor- members rather than the liability of debt. The focus will be tant work that you perform day in and day out. on continued growth of membership, streamlining training programs and making ACFSA the first consideration for all On the pages of this issue of INSIDER, as in all issues, you things related to the Correction Food Service industry. will find stories that inspire and inform. I am sure that many of you have experiences that would encourage and motivate My past articles in INSIDER magazine have touted the im- your fellow members and I would like to see you take the portance of membership as a tool for both professional and time to write them down for a future INSIDER. Associa- personal growth. The message has apparently not fallen on tions are only as would like to see you take the time to write deaf ears as membership renewals and new memberships them down for a future INSIDER. Associations are only as have increased through 2008. I am sure you will agree that strong as their membership and at last year’s conference I this is an incredibly pleasing trend. And, I am confident that had a chance to meet many of you. I learned that ACFSA is you have seen the benefits of membership and continue to a collection of some of the finest people working in the food press your colleagues that are not currently members to join service industry and with that foundation, it is apparent that ACFSA. The healthier the numbers, the greater the poten- ACFSA members are solid leaders and will take this associa- tial and ACFSA’s potential is limitless. Speaking of limitless, tion to new levels in 2009 and beyond. 2009 marks ACFSA’s 40th year. 40 years! That is a track re- cord that anyone would be proud of. Finally, it is obvious that we have a new set of challenges as we begin the New Year. Budgets are tight or non-existent My call to you is to think outside of the box in 2009. Look for in your professional and individual lives and it will impact diverse avenues to share your successes as food service pro- the choices that you make for discretionary income. With fessionals and a member of this association with friends and that said, I ask that you strongly consider the possibility that colleagues at every opportunity. You are a highly specialized your particular institution may not be able to see your way to and hard-working group that doesn’t always garner the rec- the ACFSA Annual Conference in Grand Rapids in August, ognition you deserve and it’s time to change that. This past 2009. I implore you to begin making plans to get to the con- year, the Board has worked diligently to spread the correction ference however possible. The benefits are sure to outweigh food service gospel and I trust you have been paying atten- the burden as the program that is being planned is looking tion. ACFSA Board member have been quoted in news ar- like the best ever. You will want to be on hand to celebrate ticles on television and in publications all across the country, the past 40 years of leadership and begin making plans for have spoken to culinary classes about the correctional food the next 40 years. service industry as a career path and have been recognized by others in the food service industry at large as leaders with Happy New Year to all of you and I wish you health and pros- a clear vision and a model for success. At every turn, these perity.

ACFSA INSIDER Spring 2009 ▲ 35 New Members As of February 5, 2009

Welcome New ACFSA Members

PROFESSIONAL FOODSERVICE MEMBERS

Agnes Acheampong Nadine Jacob Stacie Sampson Mimico CC Moncton, N.B. Global Food Exchange Etobicoke, ON Kevin Jean Atlanta, GA Eunice Adefioye Hobbema, Alberta St. Ryan Steele Ironwood State Prison Alberta, CA Toronto Jail Blythe, CA Gregory Kathan Toronto, ON Susan Arsenault CBM Food Service Micki Stevens OCDC Sioux Falls, SD Commissary Ottawa, ON Le’opold Lagac’e Coldwater, MI Steve Corvese ANthony Banks Westmorland Institution Gord Strain Skor Foodservice, Inc. HWDC Dorchester, N.B. Spruce Youth Center Mississauga, ON Hamilton, ON Mary Lee Simcoe, ON Kelly Downing Murray Black MHOC Greer Thornbury Thermor MHCC Milton, ON CECC Newmarket, ON Milton, ON Peter Mavridis Lindsay, ON Maurizio Eretta Becki Carr William Head Institution, Correctional Donna Townsand Aurora Importing & Distributing Greene County Justice Center Service Canada Correction Canada Mississauga, ON Springfield, MO Mission, BC Mathew Tulk Steven Falovitch Sharon Carroll Janet McConnell OCSC Evergreen Foods Aramark Eastern Regional Office Hamilton, ON Lisle, IL Denver, CO Kingston, ON Russell Venable Bruce Gow Timothy Cook Jennifer Menna Ironwood State Prison Ecolab Lindsay Jail Donmer Foods Blythe, CA Mississauga, ON Lindsay, ON Aurora, ON Richard Walters Deobrah King Paul Coons Clarence Moreau Chuckwalla Valley State Prison Burlodge MHCC CNNC Ehrenberg, AZ Brampton, ON Milton, ON Penetanguishene, ON Debbie Yeldon Jim Kostuch Godfrey Cornette Shelley Morrish OCDC Trinican Mimoco Paradis Ottawa, ON Toronto, ON Etibicoke, ,ON Thorold, ON William Zikman Robert Lipnik Valerie Coughlan Peter Murden Sudbury Jail Alleggra Foods Atlantic institution Sudbury Jail Sudbury, ON Tacoma, WA Renous, NB Sudbury, ON Vince Marte Jennifer Crackenberg Deborah Murray PROFESSIONAL Zep Sales & Services Yamhill County Jail Lee County Jail Toronto, ON McMinnville, OR Giddings, TX PARTNERS Willie J. Pouncy Ben Cross Vanessa Nash Chris Amsden Contigent Work Force Solutions, LLC American Jail Association Riverside County Sheriff’s Department US Foodservice St. Paul, MN Hagerstown, MD Riverside, CA Livermore, CA John Szabo Manny DeOliveria Stella Ng Dino Biasone Lablanco, Ltd. Jackson County Jail Toronto Jail Safer-Haggat Ltd. Grassie, ON Jackson, MI Toronto, ON Mississage, ON Lynn Vinnai Avis Gravelle Marie O’Rourke Joe Brennan General Mills MCSCS OCI Stewart Foodservice Mississauga, ON North Bay, ON Brampton, ON Barrie, ON Chris Wahl Laurie L. Gray Joan Pelletier Wally Carter Cleveland Range, Inc. Riverside Sheriff’s Department Banning Yamhill County Correctional Facility Basic American Foods Cleveland, OH Correctional Facility McMinniville, OR Mississauga, ON Banning, CA Kim Westernbrink Shaun Rushton Brian Clark Vitality Foodservice Dawn Hecht Springhill Institution Sara Lee Foods Barrie, ON St. Joseph County Jail Springhill, NS Mississauge, ON Centerville, MI Stephen Wong Rick Sampson Rocky Coglietti Veterans Supply Co. MHCC Am Com Food Service Rochester, NY Milton, ON City of Industry, CA

36 ▲ Spring 2009 ACFSA INSIDER Regional Report

REGION III REPORT by Philip Atkinson

t’s nice to know that some things never I am in the process of putting together the e-mail groups for the change; winter is definitely upon us— region. Turns out to be a bigger job than I anticipated. I hope to Iwinds, snow, cold, and lousy roads. have them completed by mid February and look forward to com- Hopefully by the time you receive this we municating with Region III in the very near future. If your e-mail will be making our way to Spring. Remem- address or any other pertinent information has changed, please ber, the Spring/Summer season begins De- communicate that to the ACFSA Executive Director or me. cember 22—the days start getting longer. We are all experiencing shortages or cuts in all areas of the bud- I am happy to report that ACFSA is in great shape—membership get for 2009. This is the time when we can be of the most help is solid, growing, and interest is up. Wear your pin whenever to each other. We have the resources in ACFSA to come up with you can. My congratulations to the Ontario Chapter on a great solutions to almost any problem—don’t be afraid to ask. conference. ACFSA president Teddie Mitchell was able to attend Make your plans now to attend the 2009 ACFSA Annual Confer- their September conference and said they had a good one—well ence in Grand Rapids, MI, August 16-20. This is a beautiful area attended and great sessions—keep up the wonderful work. I’m of the country, within driving distance for most of us in Region sorry I was unable to attend. Wisconsin is busy putting together III and is being held in a wonderful facility. their agenda for 2009. I’m looking forward to getting together with them. Please don’t hesitate to contact me at philp@atkinson@ co.hennepin.mn.us or (612) 596-8039.

ACFSA Elections See page 23 for the ACFSA Policy by Lavinia Johnson Letters and Nomination Forms. There is enormous benefit of your serving on the Board of an International Association We encourage t is that time of year again and we have included in this and support your involvement. Iissue, the application for the Board of Trustees. We continue to have a dedicated and hard working board and you should consider joining it. To be sure, it does require a time commitment and involves being away from your job several time a year. Also, you will need the approval of your supervisor if you are going to take approved leave from your work. Experience has shown, however, that most supervisors will recognize the enormous benefit of your serving on the Board of an international Association and will sign off with great support. It may sound a bit daunting at first, but if you speak to any past board member you will find that the experience is well worth your time and effort. You will experience individual growth in your ability to lead and also you discover a world of new friends of experiences. You will also find that your service on the Board can open the door to greater career opportunities. The qualifications for these offices are listed in the application. If you have ever thought about running and needed a little nudge, well here it is. If you have run before and not made it, then here is your opportunity to run again. Your As- sociation needs you and your board welcomes you!

ACFSA INSIDER Spring 2009 ▲ 37 Chapter Presidents & State and Provincial Contacts USA

ALABAMA ILLINOIS Rena McWilliams Helen Lewis, RD, LD Jefferson County Detention Center Cook County DOC

CALIFORNIA KENTUCKY Laurie Maurino, RD* Larry Parshall MISSISSIPPI OHIO High Desert State Prison Kenton County Detention Center Steven C. Holtz Vivian Hawkins, CCFP* Mississippi DOC Ohio Dept. of Rehabilitation & Correction CONNECTICUT LOUISIANA Michael Gaughran, CCFP M. R. J. Beach, II, CCFP MISSOURI TEXAS York CI Orleans Parish Sheriff’s Juanita Avery Gail Wood-Toulmin, CFPM Department St. Charles County DOC Collin County Sheriff’s Office DELAWARE/MARYLAND Paul Downing, CDM, CFPP* MAINE NEW HAMPSHIRE VIRGINIA Delaware DOC Spencer Smith Jeffrey Perkins Paul Hawkins Maine State Prison New Hampshire DOC Deerfield Correctional Center FLORIDA James Johnston, CCFP, CDM, MASSACHUSETTS NEW JERSEY WISCONSIN CFPP, CJM* Chris Gendreau, CCFP, CFSM Yvette Knox* Elaine Diedrich, CCFP, Pasco County Sheriff’s Office/DOC Massachusetts DOC River Front State Prison CDM, CFPP* Manitowoc County Jail GEORGIA MICHIGAN NORTH CAROLINA Charles Barnes* Dawn Allen James Maher* Macon State Prison Canteen Services Durham Correctional Center CANADA Call ACFSA Headquarters if you want contact information for any of these individuals MANITOBA ONTARIO David Wainwright Marcella Maki* (818) 843-6608 Dauphin CI Niagara Falls Detention Center

* Chapter President

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

Region I Region III Connecticut New Hampshire Vermont Eastern Canada Michigan Ohio Delaware New Jersey Virginia Illinois Minnesota South Dakota Maine New York Washington DC Indiana Missouri Wisconsin Maryland Pennsylvania West Virginia Iowa Nebraska Massachusetts Rhode1 Island Kansas 3North Dakota Region II Region IV Alabama Louisiana Tennessee Western Canada Hawaii Oregon Arkansas Mississippi Texas Alaska Idaho Utah Florida North Carolina Virgin Islands Arizona Montana Washington Georgia Oklahoma California Nevada Wyoming Kentucky 2South Carolina Colorado 4New Mexico 38 ▲ Spring 2009 ACFSA INSIDER Chapter Chatter

MICHIGAN WISCONSIN ope you are all staying warm because in Michigan winter he Wisconsin Chapter is busy planning for our next meet- Hhas just begun. The holidays are over and I for one am look- Ting. Our chapter is planning a meeting at the Racine Coun- ing forward to warm weather. I would like to welcome all ACF- ty Jail, March 11, 2009. Two topics of discussion include: Menu SA members to attend the 2009 Annual Conference in beautiful Building—Cost & Calories and Conflict Resolution. To regis- Grand Rapids, MI. We are excited to have the International being ter, contact Elaine Diedrich at (920) 683-4204. The Wisconsin held in our wonderful state. The site for the event is the Amway Chapter is also planning a meeting on April 28 at Wood County Grand Hotel in scenic downtown Grand Rapids. The hotel is a Jail in Wisconsin Rapids. One speaker may be from the OSCI very beautiful historic hotel. There is a wide variety of things to Worm Farm, and we will also address the topic of menu build- see and do during your time with us. If you have never been to ing. If you have any ideas or suggestions, we would love to hear Fredrick Meijers garden you should put that on your to do list from you. If you would like to join us at our next meeting, please when you come in August. There is a butterfly exhibit that you do so. We invite everyone to attend. walk through that is just breathtaking. We will be close to one of We are looking forward to the 2009 ACFSA Annual Conference the Great Lakes and you will have the opportunity to spend your in Grand Rapids, MI, August 16-20. The conference may not be first day on the shore. Lake Michigan is really close by and we in the Midwest again for several years. We hope that you plan on have a wonderful and fun day planned at the beach. There is the attending. Many members are planning to car pool. If you are in- Ford presidential museum just across the Grand River. Within terested in car pooling to Michigan for the Annual Conference, walking distance there is a comedy club. Of course, there is great please e-mail or call any one of us for information. shopping downtown and malls close by. Please check out www.acfsa.org/conference2009.php for details. I have had the opportunity to attend two ACSFA Annual Con- Start planning early to attend this excellent conference. There ferences myself. My first one was in Orlando. I had a great time will be many new educational programs, training and certified there. My second one was in Charleston, SC. I had the best ex- programs, as well as networking opportunities associated with perience of my career there. I learned a lot from both Annual every new conference. Conferences and met some long lasting friends from far away (Canada and the Bahamas) that I still keep in contact with on a Please submit ideas and suggestions to: regular basis. Teddie Mitchell: [email protected] The wealth of information and knowledge that you get from at- Janice Hurt: [email protected] tending one of these professional experiences is unbelievable. I Elaine Diedrich: [email protected] know I am very happy to be a part of a wonderful team of ACF- Christine Althaus: [email protected] SA leaders in corrections. Regina Hinrichs: [email protected] In closing, I would like to warmly invite each and every one of We are looking forward to a very active 2009. We wish everyone you to attend the 2009 Annual Conference in Grand Rapids. a Happy and Healthy 2009. Come and enjoy the wonders of Michigan. We promise it will be Submitted by Regina Hinrichs, MPH, RD, CD an experience to remember. Submitted by Dawn Allen, ACFSA Michigan Chapter President We Need to Hear from You! VIRGINIA As of late, we have received very few Chapter and Regional Reports Brrrr is it cold outside… for the INSIDER. It’s important that members hear from you to learn reetings from the Great Commonwealth of Virginia! We about chapter activities and other happenings in corrections food Ghave had an exciting winter so far. We met in December services. at a fabulous Italian restaurant and had our annual Christmas I urge you to take a few moments to share your expertise with Lunch, and all had a great time. Then on January 20, we met at your fellow ACFSA members. Not only is it fun to see your name in Linda Shear’s house for an Inauguration party to celebrate our print, there is even a greater satisfaction in knowing that you have new president, Barrack Obama. Ann Ortiz even flew here from touched someone else with your story or helped them to achieve California to help us celebrate. greater success. We have the greatest vendors. On January 23, Don Boone of Schmid/Wilson hosted our quarterly meeting at Dauber’s, Inc. So get writing! Please submit articles to: in Richmond. We had five professional partners at our meeting. Lavinia Johnson: [email protected] A big “thank you” goes out to all of you for your support and wisdom throughout our trials and tribulations. Barbara Holly: [email protected] Jon Nichols: [email protected] Submitted by Jean Golas, VA Chapter Secretary ACFSA INSIDER Spring 2009 ▲ 39 Inside INSIDER

INSIDER Editors: Lavinia Johnson and Barbara Holly, CCFP, CDM, CFPP

INSIDER is published four times annually by the Association of Cor-

The Magazine of ACFSA, the Association of Correctional Food Service Affiliates rectional Food Service Affiliates. ADVERTISER INDEX The Fall issue mails in September, the Winter issue mails in December, the Spring issue reaches your mailbox in March, and the Summer issue will arrive in June. We welcome any suggestions or articles for future CALPIA...... 15 issues. www.calpia.ca.gov Editorial Statement and Procedure Cook’s Correctional Kitchen Equipment . . . . . 1 The mission of the Association of Correctional Food Service Affiliates www.cookscorrectional.com (ACFSA) is to develop and promote educational programs and networking activities to improve professionalism and provide an opportunity for Federal Supply USA ...... 3 broadening knowledge. www.federalsupply.com Statements of fact and opinion in this publication are the responsibility of the authors alone and do not imply an opinion on the part of Hobart...... 13 the members, directors, or staff of ACFSA. The Association reserves www.hobartcorp.com the right to edit submissions. Materials may not be reproduced without written permission, so please obtain permission to reprint from its JonesZylon...... Inside Back Cover source when submitting an article. www.joneszylon.com To submit an article for the Summer 2009 Issue: Keating of Chicago, Inc ...... 33 1. Please send via e-mail by April 1, 2009 to: www.keatingofchicago.com ACFSA—INSIDER Lavinia Johnson, e-mail: [email protected] or Meiko ...... Inside Front Cover Barbara Holly, e-mail: [email protected] www.meiko.us 2. ACFSA does not guarantee that submitted articles will be published. Articles may be edited, and placement is determined by the editor. Plastocon, Inc ...... Back Cover 3. You may also include a photograph, simple graphics, charts, or pic- www.plastocon.com tures that you think may be useful to the article. The Salvajor Company...... 11 4. If you have submitted or will submit the article to other publications, www.salvajor.com please notify us at the time of submission of the publication name, editor, and phone number.

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