WOW Update

Are you a WOWser? If so, we’ve got a masked and beaded soiree lined up for you on March 28th. Get your Mardi Gras mask on, swing your beads and get ready for a Zydeco good time. Congratulations to the following employees and school site staff for their achievements. November Gemma Bayliss, Kelle Beckham, Paola Canales, Maria Cervantes, Maria Duenas, Christina Felts, Christine Fonseca, Roberta Garcia, Pharn Green, Angel Hernandez, Joann Jimenez, Lidonia Juarez, Maria Montes, Petra Romero, Maria Soraya, Esther Sosa, and Beverly Van December Silvia Ahumada, Anahi Chavez, Ashley DeLeon, Gladys Fillip, Yolanda Flores, Gabriel Garcia, Pharn Green, V OLUME 4, ISSUE 2 Karen Hayden, Linsay Hesketh, Anjumanara Hossain, Maria Huerta, Michelle Jacobs, Araceli Juarez, Irene Layfield, Lucia Luna, Diana Mirando, Jenny Mosqueda, Diane Ogdon, Juanita Vargas, Erica Villella, Erica Wecker, March, 2012 Yvonne White, Central Staff, and Hyatt Cafeteria Staff

January

Karen Hayden, Sylvia Mares, Norma Reyna, Silvina Rodriguez, and Ardie Zimmerman

100% Health Inspections Scores

Beatty • EOC • Gage • Highgrove • Madison • North • University • Washington • Central Kitchen

Spotlight On . . .Stacey Gibson If you’ve seen Theresa Gibson of the Central Kitchen Staff smiling a little brighter than usual it’s because of her daughter Stacey. Featured on the cover of Target’s RED Magazine, published for its Team Leaders throughout the country, Stacey is modeling some of the clothes from the Jason Wu collection for Target. The Warehousing Group Leader at the

distribution center in Bakersfield was selected to be part of the Nutrition Services

photo shoot for Jason Wu. Nicknamed “Miss Hollywood” from - her co-workers, Stacey showcases very stylish and classic looks from the new collection. Congratulations Stacey, you look absolutely glamorous! And Theresa, we can see where she gets her smile!

Welcome New Staff Upcoming Events: Please welcome the following new employees to our WOW Social - March 28th Nutrition Services family. Look for them when you visit their Spring Recess - April 2nd - 6th sites and wish them much success with us. We’re certainly End of the Year Picnic - May 19th excited to have them and anticipate great things from them. Memorial Day - May 28th Carmina Rangel—Castle View • Marisol Lara—Poly End of School - June 8th Shannon Ybarra—Arlington • Patricia Lemesh—Earhart Devon Hayden—Taft • Jonathan Gonzalez—Highland RUSD F.E.E.D.S. Begins - June 11th

In Memoriam

Our heartfelt sympathies are extended to the family, friends and co-workers of Gwen Silvas who departed this life on Monday, January 30th. Gwen was an employee with the Nutrition Services Department for thirteen years. She served as the Cafeteria Supervisor at University Heights Middle School until her health no

The Flywheel The longer permitted her to do so. Gwen is survived by her husband, Andrew Silvas; four children, Miranda Gomez, Selena Ruiz, Aryanna Silvas and Andrew Silvas; her brothers Paul Oglesby and Gavin Oglesby; her sister Kim Wingert; and grandmothers, Joy Oglesby and Norma Riedell . Her family and friends meant everything to Gwen. It became her passion to educate women on Inflammatory Breast Cancer.

Riverside Unified School District Gwen’s homegoing service was held Saturday, February 11th at Harvest Christian Fellowship. sweet and look in the middle. You What should I do?

may see an eye. Does this sound familiar Encourage color on the plate. In other to another that resembles an words, use black beans on romaine eye? lettuce with sliced grape tomatoes, and A little sugar for the mind: add a little shredded Mozzarella cheese. Carbohydrates can come from all type Use kitchen measuring tools such a of sources such as , , measuring cup or spoons to understand beans, fruits, , and dairy. and visualize actual portion sizes. Don’t Carbohydrates are converted in our body be afraid to try new . You may The Healthy Dose into glucose which is used for energy. Yes, surprise yourself and actually find the brain loves the glucose (sugar). something you like. Listen to your body. You are what you eat: Unfortunately, diabetics run into the issue Your body will let you know when it is Have you ever looked at sweet of the body not regulating the blood done. Enjoy your food and try not to treat potato and said to yourself, “Hey that sugars. In 2010, diabetes affected 8.9 every as if you are in a race. Eating looks like pancreas?” Most likely not; million Americans (adults); 210,000 of the fast can lead to over eating which equals however, sweet potatoes are great for American youth are younger than 20 years to not fitting into your favorite jeans. anyone especially for those who are old and this doesn’t include the Remember 25-35 grams of fiber daily. The diabetic. Sweet potatoes have shown undiagnosed diabetic. What is more average American only eats 11-17 grams a to help lower blood sugar levels and alarming is that compared to non-Hispanic day. Eat a variety of fruits and vegetables lower the risk of insulin resistance. white adults, the risk of diagnosed because they can protect you against Why is this important you may ask? diabetics was 18% higher among Asian certain cancers, boost immune system, Because in many Type-2 diabetics the Americans, 66% higher among Hispanics, improve skin health, and promote bone pancreas will not produce the insulin and 77% higher among non-Hispanic health, and may decrease migraine that is needed to help control the blacks. Among Mexican Americans it was attacks, and prevention of other illnesses blood sugar levels in our bodies. Insulin 87% percent higher and 94% higher in and diseases. resistance isn’t the end of your Puerto Ricans. Studies have shown even a pancreas. Unlike Type-1 diabetes, 5% weight loss will decrease the risk of Next Flywheel: What is the second most where the pancreas beta-cells are diabetes in those who are overweight. popular berry next to strawberry? damaged (these are the cells that help Ultimately, to control diabetes and even produce the insulin), insulin resistance obesity is to exercise and eat healthier. As causes the pancreas to slow down the easy as this may sound, it’s actually quite production of insulin that helps control difficult if your mind has been set in a the blood sugar levels. Some certain way. It has taken years for us to eat researchers believe because of the a certain way and to expect a change beta-carotene it inversely overnight will never happen. It will involve is involved with insulin resistance. This a will to change our mind and wanting to vegetable is also a great source of change that brings on a difference in our Vitamin A, Vitamin B6, Manganese, approach of exercising and eating Vitamin C, and fiber. For fun, slice the healthier.

Salad Bar 1st has been up and running whole roll with their choice of turkey, since October 31, 2011. We currently have ham, chicken salad or tuna salad. They will FARMERS’ MARKET 22 Elementary schools with this great also enjoy a nice colorful plate of fresh salad, SALAD BARS program. Students have been enjoying the fruits and vegetables with lots of extra best of both worlds - Hot and the trimmings to go with their sandwich. This will Salad Bar. It’s like having a Salad Bar be the first time we promote this type of Upcoming Promotional Salad Bars Promotion every day! theme bar. We encourage you to help the We have had visitors from Mexico students enjoy the offerings and have fun Tuesday, March 13th University, Bear Valley School District, and stuffing their rolls! Stuff a Roll Salad Bar The Grove School District of Redlands. We Locally grown “Berry Oranges” also known enjoyed their visit and they were excited to as “Blood Oranges” have also been the Tuesday, April 17th featured fruit on the Farmers’ Market Salad see how well our students love our Farmers’ Build a Bowl of Chili Salad Bar Market Salad Bar. Bars. The month of March we will have a new The next featured fruit is Kiwi for March Wednesday, May 23rd for Saint Patrick’s Day. This is an excellent and different Salad Bar Promotional, “Stuff Pile a Pizza Salad Bar a Roll Salad Bar.” Students can “stuff” a 4” green fruit to highlight for this special day.

Page 2 Volume 4, Issue 2 Ask the Chef Ryan The Foods of Mardi Gras and , are where the “trinity” filled began in Creole and Cajun . Cajun and baked, a Its Mardi Gras time!! The time for cuisine tends to be heavily spiced and is plastic baby is Carnival. The time to eat King Cake, based on the region’s indigenous foods inserted into the , Seafood , Dirty , and such as , crawfish, roots, herbs, and cake and then the Funnel Cakes, just to name a few. Luz Curiel rice. Okra was introduced from . cake is decorated with here at Central Kitchen asked “What is Mardi Native Indians introduced leaves, colored icing or sugar. The Gras and what do you eat?” While Mardi gumbo file. Some other traditional foods of decorations used to be simple but are now Gras is not observed nationally throughout the region beside those mentioned above more ornate. They are usually sugar the United States, a number of traditionally are Etouffee, beignets, and red beans and toppings in purple (for justice), green, (for ethnic French cities and regions in the rice. Most of these dishes are prepared faith), and gold (for power) in the tradition of country have celebrations. Mardi Gras came during Mardi Gras in North America. the official Mardi Gras colors of New to North America as a French Catholic Pancakes are one of the most popular Orleans. When the cake is sliced for eating, tradition with the LeMoyne brothers, Pierre foods that have traditionally been consumed whoever receives the slice that contains the LeMoyne d‘Iberville and Jean- during Mardi Gras. It's baby is generally the person who will be Batiste LeMoyne de Bienville, in “Mardi Gras in customary to start the day hosting the next King cake party. the late 17th century, when King with a of pancakes Pull out your costume, colored beads, Louis XIV sent the pair to defend in England, and in New and party masks, and make your favorite France's claim on the territory of French means Orleans the pancakes are aunt’s gumbo recipe. Play some good ole , which included what used to roll meat in. Polish Zydeco music, it’s Mardi Gras!!!!!! are now the U.S. states of ‘ Tuesday’.” Catholics consume Paczki, or Keep on ! Alabama, Mississippi, and deep-fried fruit-filled doughnut Louisiana. Mardi Gras centers on having a like cakes. Fastnachts are traditional festival during the Lenten Season. Ash German pastries. The Pennsylvania Dutch Wednesday marks the start of the 40-day housewives continued the tradition in the period of fasting for Christians known as United States by them for Mardi Lent. Mardi Gras falls on the Tuesday prior to Gras. Swedes enjoy Fastlagsbulle, made Ash Wednesday. The traditional rules of the from flour and almond paste. church dictate that meat and dairy The for the Mardi Gras consumption is forbidden during the period of festival is the King's Cake and is Lent, meaning anyone who had stores of representative of the Epiphany, which is meat and dairy products, before the advent of celebrated around the world. It is a way to safe storage for perishable items, needed to honor the arrival of the three wise men that A traditional Mardi Gras King’s use them up by the end of Mardi Gras. brought gifts to Baby Jesus. After the Cake braided into a circle and decorated with purple, gold and The term Mardi Gras in French Means dough is braided into a circle from cinnamon green sugar “Fat Tuesday.” The tradition is to party and have a good time, and eat very rich foods before the serious sacrifice and fasting of Kidz Korner Lent. Mardi Gras represents the last party before various Christian faiths turn to serious Today Charlene (Gearhart) and I were treated to a story being read to reflections on the life of Jesus Christ as he us by a very well spoken 1st grader! He chose a book from the library prepared to go to the cross and die for the sin entitled “Super Fly Guy.” of the world. In The Southern States of North The captivating short story was about a fly who was fed very well every America especially Louisiana, the cuisine day by the lunch lady. The fly loved fish heads, chicken bones and trash has been heavily influenced by the French, cans. Spanish, Indians, and We were so privileged to have our little friend David and his teacher predominately African slaves who introduced Mrs. Potts thinking of us and wanting to share that wonderful story with “” cooking to the region. In the Gulf us. What a fantastic reader David is! Thank you Mrs. Potts for thinking of States best represented by Louisiana, this us! We loved it! region boasts the popular Cajun and Creole , which include , jambalayas, Submitted January 6, 2012 by Kim Garcia steamed crawfish, crabs and shrimp. The Elementary Kitchen Operator French influences of cream, and -type Liberty Elementary School

Page 3 Riverside Unified School District Nutrition Services “The Flywheel” 6050 Industrial Avenue Riverside, CA 92504 - building a stronger organization one turn at a time! Phone: 951-352-6740 Fax: 951-778-5712 The Nutrition Services Department is comprised of food and “Come Let Us Show You WOW” nutrition professionals that are dedicated to students’ health and well being. We support their ability to learn by promoting good nutrition and proper life-long healthy eating habits. Board of Education

Gayle Cloud, President Charles L. Beaty, Ph.D., Vice President Kathy Y. Allavie, Clerk Tom Hunt, Member Patricia Lock-Dawson , Member

Richard L. Miller, Ph.D., Superintendent

We’re on the Web http://www.rusdlink.org/page/123

From the Director’s Chair By Rodney K. Taylor Recently I had the privilege of joining my boss, Mr. Mike Fine in making a presentation to the Board of Education regarding the nutrition program. It was a two-part presentation to update the board members on the positive changes that have taken place in the department, and to outline the next steps in feeding our children. Part One was presented to the board on February 6, 2012, and was entitled “Innovation in Child Nutrition - A Decade of Positive Change 2002-2012.” It illustrated the remarkable cultural and programmatic changes we have instituted in the department over the past decade. Part Two was presented to the board members on February 21, 2012, and was entitled “Innovation in Child Nutrition - Taking the Next Steps to Feed Children.” It highlighted our vision for the future and the hurdles that exist in accomplishing our goal. Phase two calls for us to consider revamping the Central Kitchen operation to meet the demands of today and tomorrow. On March 5, 2012, we will go back to the board members with an action item that if approved, will allow us to move forward in working with consultants on plans to redesign the Central Kitchen production area. We realize that if we are to continue to meet the growing demands of ensuring our children are nutritionally prepared to learn, then we must continue to improve. We will need to provide enhanced menu options, incorporate major operational efficiencies and expand capacity. During this period we’ll look at staffing, maintenance, training, equipment, and scheduling. Once completed we will have an improved Cook-Chill, enhanced packaging, vegetable preparation equipment, and an additional large oven. All this will give us the ability to provide enhanced menu options, stream-lined and efficient processes, and the ability to do more scratch cooking. All of these actions are taken to reduce workload at the sites, centralize much of the production, and improve overall quality and varieties of foods to be offered to our students and staff. It is, and has always been my belief that only through this of improvement and growth can we remain self-sufficient as a department. Please do not hesitate to contact me to share your thoughts, and/or comments regarding the future plans of the department and the actions to be taken to ensure our goals are reached.