THE OFFICIAL PUBLICATION OF THE SCHOOL NUTRITION ASSOCIATION OF MICHIGAN WINTER 2018

TABLE OF

WINTER 2018

DEPARTMENTS PRESIDENT’S MESSAGE...... 4 EDITOR’S NOTEBOOK...... 5 FROM THE OFFICE...... 6 ADVERTISER INDEX...... 23 FEATURES PAINTING THE WAY TO SCHOOL NUTRITION SNAM’S 2017 ANNUAL CONFERENCE!...... 8 STEP UP TO THE CHALLENGE TODAY...... 10 MICHIGAN FARM FRESH SKILLS #160 TEACHES CULINARY SKILLS...... 11 WARREN CONSOLIDATED SCHOOLS PUTS THE GAME ON GRANT FUNDS TO GOOD USE! ...... 13 CHANGING HOW WE FEED KIDS, FOR THE BEST!...... 14 RECIPE FOR SUCCESS...... 15 EDUCATION AND NUTRITION PARTNERSHIPS...... 16 SCHOOL DISTRICTS TAP STUDENT CHEFS TO CREATE UNIQUE RECIPES TO SUPPORT CULTIVATE MICHIGAN...... 17 WATERVLIET CELEBRATES 2017 APPLE CRUNCH DAY!...... 18 LEADERSHIP ACADEMY...... 19 MEMBER AND INDUSTRY PROFILES...... 20 A SALUTE TO ALL OF OUR VETERANS...... 21 10 CENTS A MEAL...... 22 SNAM 2018–19 OPEN POSITIONS...... 23 PRESIDENTS MESSAGE

MARY KURKOWSKI • SNAM PRESIDENT PORT HURON SCHOOLS

EXECUTIVE BOARD MARY KURKOWSKI, PRESIDENT RICHARD BROWDER, PRESIDENT ELECT This year’s conference, “Painting our way to Child Nutrition” was an CAROLYN THOMAS, VICE PRESIDENT amazing experience. Thank you to everyone that attended and helped RACHELLE BENDALL, SECRETARY make the conference a venue for education, professional growth, and BRENDA JANSEN, TREASURER good times with old and new friends. I am so blessed and thankful to be DAN GORMAN, NUTRITION CHAIR JESSICA ENDRES, MEMBER SERVICES CHAIR part of such an amazing professional organization. JENNIFER MATTISON, COMMUNICATIONS CHAIR As your President, I look forward to working with all of you in making our XAVIAR JARAMILLO, INDUSTRY CHAIR organization a strong voice in advocating for child nutrition. I encourage SARA SIMMERMAN, LEGISLATIVE CHAIR all of you to get involved because creating a safe haven with healthy DAN CONNORS, PROFESSIONAL options for our children will change your life. DEVELOPMENT CHAIR PEG PANICI, CHAIR OF AREA REPRESENTATIVES We will continue to provide great service to our students and communities. Please share your CARL HOPP, INDUSTRY REPRESENTATIVE experiences as we all learn and grow. I am very excited to announce that SNAM will be working with SNA and the Michigan Department of Education to enroll 200 Michigan school nutrition REPRESENTATIVES CARL WILLIAMS, AREA I professionals by October 25, 2018. Let’s celebrate this goal together as this is the weekend of MARLA ERNST, AREA II our next School Nutrition Association of Michigan Conference in Lansing. CAROLINE DYLEWSKI, AREA III MARCI FABER, AREA IV Share and grow by participating in the Steps Challenge at www.school nutrition.org/steps and SUE MALIN, AREA V start your personal wellness program today. We had twenty-six members participate in the early KORRIE PERKINS, AREA VI morning walking tour of Grand Rapids at our past conference. Let’s increase this number to fifty GEORGE SIEDIS, AREA VII participants for 2018. Get your staff to sign up and model good nutrition to our students. Get CHRISTINE LUCE, AREA VIII CATHY KIERCZYNSKI, AREA IX healthier, happier, and more active with this free program from SNA. LISA ARCHEY, AREA X BARBIE WARD-THOMAS, AREA XIII Membership is very important to the growth and sustainability of our organization. I encourage all of you to look at getting your district signed up through District Wide Membership (SDM). STAFF Show your staff that you value and respect them as professionals. District wide membership SCOTT LITTLE, EXECUTIVE DIRECTOR is cost effective and easy to maintain. Membership is the first step to maintaining professional WHITNEY HAUGHEY, ADMINISTRATIVE standards. ASSISTANT I would like to thank each and every one of you for being committed to feeding our children CONTACT INFORMATION healthy, nutritious meals every day. We are no longer a lunch program, but a Child Nutrition SCHOOL NUTRITION ASSOCIATION OF program that fuels our children so they are ready to learn and further their knowledge. We MICHIGAN not only provide meals through the school breakfast, lunch, snack and after school supper 1001 CENTENNIAL WAY, SUITE 200 program, we are able to now service students through the summer food program and the great LANSING, MI 48917 start readiness program. We as a whole community are committed to feeding the Whole Child PHONE | 800 .677 .8955 FAX | 517 .327 .0768 the Whole Year! I had the great privilege in presenting our “Whole Hearts” to the Michigan Association of School Boards at their annual conference. Diane Golzynski, MDE Interim EMAIL | SNAM@MICHIGANSNA .ORG Director and Carolyn Thomas, Macomb/St.Clair Food Service Consultant partnered with me. WWW .MICHIGANSNA .ORG

SCHOOL NUTRITION ASSOCIATION We have the greatest mission in the world my friends— Feeding our children. 120 WATERFRONT ST, SUITE 300 Thank you for your work today, tomorrow and the many great years to come. Please do not NATIONAL HARBOR, MARYLAND 20745 hesitate to contact me if SNAM can better serve you. PHONE | 800 .877 .8822 FAX | 703 .793 .3915 EMAIL | SERVICECENTER@SCHOOLNUTRITION .ORG All the Best, WWW SCHOOLNUTRITION. .ORG Mary Kurkowski, President MISSY ELLIOTT • SUPERVISOR OF FOOD SERVICES ARMADA AREA SCHOOLS Missy Elliott,FirstHandNewsEditor ask ifyouneedhelp,somanytimespeoplestepuptotheplate! school used, along with Departments within the district working together. that it never hurts to I have learned working withbuildingtradesinthefuture. Iwantedtoshare this;itisnicetoseedifferent resources withinthe possible tohaveitpaintedwithoutanadditionalcost.We are trulyproud oftheprocess andare excitedabout atonabouttheNationalSchoolLunchProgramthe studentslearned from staff, thefoodservice and itmade This wasagreatownershipoftheproject, useofgrantmoneyalongwithinvolvingthestudents;itgaveeveryone building tradesclasstoworkbefore schoolopenedtocompletetheproject. building tradesteacher, Mr. PatrickDefeverandassistantSharon Caudill,theyassembledthe Art Departmenttodrawamuralonthewall.Ireached outtotheArmadaArea HighSchool fall. Ipurchased paintwiththeSmarterLunchRoomgrantmoneyand asked theHighSchool were abletoaddsomemenuboards, signage,andpainttoourkitchenscafeteriasthis grant process. IworkedwithDianeRellingeratMSUExtensiontocomplete theprocess. We I amhappyandproud tosaythatmydistrictfinallycompletedthe Smarter LunchRoom across thestate! of you.You willseeinthiseditionofthemagazineallgreat thingsdistrictsare doing Fall wentbysofastitishard tobelievewinterisuponus.Ihavebeenbusyandsomany As always, it’s hard to believe we are already approaching the holiday season. I hope all of you find time to relax and recharge, and are blessed with family and friends with whom to share your holidays.

In October we held our SNAM Annual Conference in Grand Rapids, MI. It was a great location and a great conference with many highlights. We had strong attendance at over 365 and a great exhibit show, with 132 booths to visit.

We had inspirational keynote speakers, moving us to look at how we treat others in this world and how we treat ourselves, to be healthier both physically and emotionally.

We also had many informative breakouts with great speakers that helped everyone learn and grow professionally, but also personally.

Another great occasion was the recognition of some very special people: Distinguished Industry Partner, Carl Hopp, Gordon Food Service; Employee of the Year, Candi Debrowsky, from Warren Woods Public Schools; Manager of the Year, Kathy Guiney, from Richmond Community Schools; and Director of the Year, Mandy Sosnowski, from Utica Community Schools; and the recipient of the 2017 President’s Award, Whitney Haughey, from SNAM. These ladies and gentleman were selected from many deserving applicants. We know there are many others out there that do outstanding work every day - above and beyond the normal call of duty, so consider nominating a deserving person next year, who you feel is worthy of special recognition.

Speaking of next year, our Annual Conference will be October 25-28, 2018, at the Lansing Center in Lansing, MI. It’s a great setting and we plan to have another great conference.

Another date to get down is SNAM’s Industry Conference, March 14, 2018 at the Eagle Eye Golf Club, Bath, MI. We’re excited to have Ken Wasco confirmed to speak. Ken has been heard around the state, but he’s always incredibly popular with a great message. This will be right after the SNA Legislative Action Conference (LAC), as well, so we’ll hear firsthand the latest updates from Washington D.C. We’ll also be joined by Industry partners. This is a great event for your business manager to attend, as well. So many issues now expand beyond the food service area, that it’s important for other administrators to be aware of these matters, too. Registration will be available in early 2018.

SNAM is your organization. Please take advantage of the resources available through training, conferences, website – www.michigansna.org , and your peers. We’re a phone call or email away – don’t hesitate to contact us.

Scott

6 WINTER 2018 FIRST HAND NEWS SCHOOL NUTRITION ASSOCIATION OF MICHIGAN WINTER 2018 7 PAINTING THE WAY TO SCHOOL NUTRITION SNAM’S 2017 ANNUAL CONFERENCE!

BY SARA SIMMERMAN, FOOD SERVICE DIRECTOR, HURON VALLEY SCHOOLS

his year’s annual conference was educational and fun, filled Whitney Haughey won my Presidents Award which was very Twith great education sessions, and one of the largest food well deserved. She has been a huge asset to myself and our whole shows we have ever held. Attendance was high with people visiting School Nutrition Association of Michigan. Whitney provides Grand Rapids from all over Michigan. Meeting new contacts and tremendous customer service and is always quick to respond to networking is one of my favorite things to do at state and local any request or question you may have. I also want to congratulate conferences. Mary Kurkowski, our new president on planning a fantastic conference. Richard Browder moved up to president elect and our Our first general session included Elnian Gilbert from Zingerman’s new vice president is Carolyn Thomas. Along with Scott Little, our - focusing on fantastic and practical customer service training. executive director, these dedicated people, along with the rest of Looking around the room, there were plenty of people taking our Executive Board will be there to keep our association moving notes. We deal with customers every day, and it was very helpful forward in an effective and positive direction. learning how Zingerman’s communicates and trains their staff to consistently deliver their famous customer service. Always feel free to contact any of our SNAM Board members, we’re easy to communicate with and always willing to share our Closing session speaker Kelly Swanson used humor and real life knowledge - but also appreciate all of your insights on child experiences, helping us learn to promote our self-esteem and make nutrition, too. Make sure to check out the School Nutrition of sure we don’t take ourselves and others for granted. She told us Michigan’s website frequently, www.michigansna.org – you’ll find we are all wonderful, dedicated, and passionate about our school lots of information on upcoming events, legislative information nutrition positions and our experiences enhance the things we do with Legislator 2 Lunch materials, training classes, and helpful every day. links focusing on our professional responsibilities in the day to day business of school nutrition. My apples from Painting with a Twist left a lot to be desired - but what fun! I enjoyed a night in Paris on Saturday and our DJ, Next year’s conference will be held in Lansing on Oct 25th thru did a fantastic job - and as he puts it “we are one of his favorite Oct 28th. See you all there! audiences.” With so many people on the dance floor - you can tell it’s mutual!

8 WINTER 2018 FIRST HAND NEWS ADDING COLOR TO THE FUTURE WITH FUN, KNOWLEDGE AND GROWTH AT SNAM’S ANNUAL CONFERENCE BY JENNIFER MATTISON, FOOD SERVICE DIRECTOR, DEXTER COMMUNITY SCHOOLS

hat a fabulous conference this year! We had the perfect Wblend of learning, networking and camaraderie. Located in the stunning facility of the Amway Grand Plaza we were also treated to interesting views of the décor, the landscape…and the Comicon attendees as well!

The speakers in our general sessions helped to re-center our focus. Elnian Gilbert from ZingTrain gave us engaging practical techniques that we can use to enhance the customer service to all customers in each of our districts. Kelly Swanson made us laugh while helping us to achieve personal growth by looking past the inner critic, loving yourself and the gifts that those around you bring to your life.

The breakout sessions brought something for everyone and made it difficult to decide on which to choose. I loved the opportunity to sit with my peers and build connections before learning on improved communication styles, new ideas to freshen my menus and build excitement while reducing waste through innovative approaches.

I am always amazed at the vast array of options the food show brings us. We had wonderful vendor partners that came to show us new items and ways to innovate with tried and true favorites. Thank you to all of the vendors for making this valuable portion of the conference come alive!

For me, the SNAM Conference in October is a can’t miss event and it certainly didn’t disappoint this year. From painting our own masterpieces, to growing personally and professionally, to building connections and friendships, I love the opportunity to re-connect with this phenomenal group of people that come together in our shared passion of School Nutrition.

SCHOOL NUTRITION ASSOCIATION OF MICHIGAN WINTER 2018 9 STEP UP TO THE CHALLENGE TODAY

BY NICHOLAS B . DRZAL, MPH, RDN, MICHIGAN DEPARTMENT OF EDUCATION SCHOOL NUTRITION PROGRAMS

You and your staff’s health matters. Pause for a minute and think Michigan professionals, gain access to fitness tips and workout about this… Think about when in your life you felt at the top ideas, healthy recipes, a toolkit, and more. You will be able to of your game, when you felt connected, interested, alive, and participate in monthly health challenges for a chance to win prizes. productive. I would guess that this happened when you were well We want you to find ways to help your staff embrace small habits rested, were eating well, and doing some kind of regular physical that add up to big differences! We want to celebrate you as you activity. Now imagine working for an employer who not only lead your district in creating healthier places to live and work. provides the encouragement but also the skills and resources for you and your family to live better. Wouldn’t that be a wonderful Creating engaged, present, and resilient employees is so important place to work and make a living? for best-in-class school nutrition programs. Join us, as together we support each other in pursuit of our best selves while creating even Because your health matters and you touch the lives of so many better places of work. youth, it is critical that child nutrition professionals support each other to be well. Won’t you join STEPS today? “Don’t ask yourself what the world needs; ask yourself what makes you come alive. And then go and To this end, SNAM, leading Food Service Professionals, and the do that. Because what the world needs is people who have come Michigan Department of Education School Nutrition Program’s alive.” Howard Thurman, author, philosopher, educator, and civil Team Nutrition have joined forces to encourage all of us to rights leader STEP UP to the Challenge this year. Our goal is to sign up 200 Michigan School Nutrition Professionals for SNA’s free online STEPS Wellness champs from October 2017 SNAM Annual STEPS Challenge Wellness Program (https://schoolnutrition.org/ Conference. Grand Rapids, Michigan Resources/STEPS/home) by October 2018 (the next SNAM Annual Healthy Tip: Remember to set your fork down after every bite to Conference). help you slow down while eating. And if out to eat, ask for a box This wellness program is specifically designed for school nutrition right away and place half of your meal in the to-go box to help professionals. By signing up you will join an amazing group of with portion control.

STEPS WELLNESS CHAMPS FROM OCTOBER 2017 SNAM ANNUAL CONFERENCE. GRAND RAPIDS, MICHIGAN

10 WINTER 2018 FIRST HAND NEWS MICHIGAN FARM FRESH SKILLS #160 NEW STATEWIDE TRAINING CLASS TEACHES CULINARY SKILLS AND HOW TO USE MICHIGAN PRODUCE FOR SCHOOL MENUS BY AMY KLINKOSKI MS, SNS, STATEWIDE TRAINING INSTRUCTOR

BY AMY KLINKOSKI MS, SNS, STATEWIDE TRAINING INSTRUCTOR

Michigan Farmers grow a wide variety of vegetables and fruits, The new four hour class covers the following topics: many of which are available for all or most of the school year. • Why purchase Michigan produce and what it means to Serving Michigan produce in school meal programs promotes the the economy and local growers development of lifelong healthy eating skills for our youth, while supporting local farmers and Michigan’s economy. This class was • How to purchase, receive and store produce created by MSU Extension Educators and sponsored by a Specialty • Spec sheets — how and what you can do with Crop Block Grant through the Michigan Department of Agriculture “misshaped” fruits and vegetables. and Rural Development. The class was taught around the state • SOP’S you need for handling farm fresh products during the 2016-17 school years by Dave McNamara and Amy Klinkoski. After the grant was complete, MSU Extension handed • Recipes for salt free seasoning for roasted potatoes and off the knives and other small equipment to the SNAM Statewide other root veggies Training program. • Menu planning with Michigan Foods • How to use knives and other culinary tools for dicing, slicing and even julienne • How to introduce new foods to students. Your students don’t like the legume requirement? Try the Stoplight Navy Bean Soup…a proven success in schools. • Participants learn how to cook with dry beans and fresh peppers • Roasting vegetables, making soup with Dry Beans, a Michigan salad with Kale and edamame and dried cherries — and a delicious dressing from scratch — No Ranch on this salad • All recipes kid approved — some familiar from Dave McNamara’s Team Nutrition Work At SNAM’s Annual Conference — Chef Xaviar Jarimillo and Amy Klinkoski provided a pre-conference class at Affinity Group- Michaels in Grand Rapids. The facility was well equipped with test kitchen and classroom. Chris Simpson made the arrangements possible and provided refreshments on the training day.

SCHOOL NUTRITION ASSOCIATION OF MICHIGAN WINTER 2018 11 Participants had the following to say:

• I didn’t realize cutting fresh peppers was so easy • I can cut an onion without crying! • My students will like the Navy Bean Stoplight Soup. I will use Smarter Lunchroom techniques to market the new item. • Learning knife skills was fun and increased my confidence. • The salad was delicious; I am going to add it to my catering menu too. • The soup will be a great way to meet the legume requirement and serve a healthy Michigan Bean — and the dry bean does not have any added salt.

To schedule a class in your area, go to the SNAM website Statewide Training link to contact any of the following Instructors: Amy Klinkoski Dan Conners Dave McNamara Marie McNamara Marian Keenan Sue Bevins Xaviar Jaramillo Member cost is $75. Consider applying for a scholarship through SNAM.

12 WINTER 2018 FIRST HAND NEWS WARREN CONSOLIDATED SCHOOLS PUTS THE GAME ON GRANT FUNDS TO GOOD USE! BY WEN GUO, NUTRITION SERVICES SUPERVISOR, WARREN CONSOLIDATED SCHOOLS

All 14 of the elementary buildings in Warren Consolidated Schools to students. The kits include plastic food, a large floor My Plate were awarded The Game on Grant through Action for Healthy activity mat, classroom books, a My Plate pocket chart, UDIM Kids. information, as well as Team Nutrition My Plate curriculum. In addition, new bulletin board displays will be installed in each of Wen Guo, Nutrition Services Supervisor, has worked with each the cafeterias promoting My Plate and physical activity. elementary school to help find innovative physical activity strategies to help target indoor recess during inclement weather The Nutrition Services department has also committed to hosting days. The grant funds helped to purchase chair activity bingo taste tests in the cafeterias. In fact, in the month of October all sets, in class fitness DVDs that promote rhythmic workouts while elementary students who received a lunch also tasted a quinoa sitting in a chair, floor hopscotch stickers, and indoor soft balls to salad, featuring cucumbers, tomatoes, and feta cheese. Students be used in the gym. learned that quinoa is a gluten free grain.

The grant funds also helped with nutrition education initiatives. In all a total of $14,000 in grant funds will be used to promote Each school now has a My Plate classroom kit that can be used healthy living with our elementary students. This grant will help by teachers to supplement classroom lessons. Our dietetic interns our district to achieve some goals established through the Wellness from Harper Hospital and Michigan State University will also have Committee and are supported with the new Wellness policy access to these kits to help promote healthy eating while speaking adopted in June of last school year.

PART OF THE NUTRITION CLASSROOM KIT THAT WILL BE USED FOR FUTURE NUTRITION EDUCATION.

TASTE TESTING OF QUINOA AT OUR 14 ELEMENTARY SCHOOLS

HOLDEN ELEMENTARY SCHOOL SUSICK ELEMENTARY SCHOOL

SCHOOL NUTRITION ASSOCIATION OF MICHIGAN WINTER 2018 13 BY LYNN CAVETT, SUPERVISOR, MICHIGAN DEPARTMENT OF EDUCATION’S CHILD AND ADULT CARE FOOD PROGRAM (CACFP)

My years as a school administrator, and specifically as an early In 1968, shortly after Head Start Preschool was put into action, the childhood administrator, taught me a great deal about the “five Child and Adult Care Food Program (CACFP) was implemented and under crowd.” Preschoolers are predictably unpredictable, by the United States Department of Agriculture (USDA) to ensure colorful, creative, stubborn, loving, funny, and changing at a pace children would be fed nutritious meals while in care. Times have that keeps even the most seasoned educator on their toes! changed drastically since then, but one thing did not change – the CACFP Meal Pattern requirements. Until now! How we educate our youngest students has changed drastically over the last fifty years. In 1968, when Head Start was in its The updated CACFP Meal Patterns went into effect October 1, infancy, the majority of children were cared for by a stay-at-home 2017. The pressing questions are “Why now? Wasn’t the old meal mom while a dad was off at work. In 1975, only a generation ago, pattern healthy?” and “Isn’t this a lot of extra work when we are more than half of all children had a stay-at-home parent—typically already overworked and asking staff to do more with less?” These the mother. Many children, therefore, did not attend preschool are very real and justified questions that deserve answers. prior to marching off to Kindergarten after their milestone fifth birthday. Fast forward to 2017 – for most U.S. families, both adults Why now? Wasn’t the old meal pattern healthy?” work outside the home and fewer than one in three children have a “With over one in five children under the age of five being full-time, “stay-at-home” parent. Early education has also changed. overweight or obese, the proposed improvements to the CACFP Now when a parent registers a child for school the question no meal patterns will help safeguard the health of children early in longer reads “if” a child went to pre-school, but “what” preschool their lives,” Former Agriculture Undersecretary Kevin Concannon did they attend. As societal norms have changed, the education of said. “Providing children access to nutritious food early in life helps our youth has had to adapt to meet the needs of parents, children, instill healthy habits that can serve as a foundation for a lifetime and communities. of healthy choices.” https://www.fns.usda.gov/pressrelease/2015/ Now, if you’re like me, a child of the 60’s and 70’s, home cooked fns-0001-15 meals were a norm. As a child, however, I could easily sing along Under the new rule, meals served to children and adults in day to most fast-food jingles. I loved the toys included in the children’s care will include a greater variety of vegetables and fruits, more meals! I wanted the meals to get those toys, but eating fast food was whole grains, and less sugar and fat. These changes support the a treat, not a daily occurrence. Somehow, fast food and those toys ongoing efforts of numerous parents and the many public and have become the mainstay for many families and home cooked private organizations that serve children in an effort to solve the meals are the exception. “Hot and ready” and “$5 meals” have current obesity crisis. crept into our lives and into our childrens’ daily diets. “Having it your way” saved this tired, overworked mom a lot of time. It Isn’t this a lot of extra work when we are already overworked and eased my mind that my girls had more “quality” time with me. But asking staff to do more with less?” sadly, quick and easy did not add up to the healthiest meals for my family. USDA designed meal pattern changes that would not increase cost for providers. It focuses on changes that reflect the nutritional

14 WINTER 2018 FIRST HAND NEWS needs of the children and adults that CACFP serves. In addition, In the past 50 years, science has taught us a great deal about the changes are practical, achievable, and affordable for providers. nutrition. Our gain of knowledge is power, and that power will only improve the lives of the children we feed. It is my hope that Along with the updated meal patterns, USDA has used best our generation will be known as the ones who had the foresight to practices as a guide for providers when choosing to take additional instill good eating habits that will encourage children to embrace steps to offer high-quality and nutritious meals in their program. lifelong habits that will lead to healthy lives. Resources are readily available at https://www.fns.usda.gov/cacfp/ optional-best-practices-further-improve-nutrition-cacfp to help providers make this healthy change. Check it out! Remember, your State Agency is also here to help. RECIPE FOR SUCCESS BY HOWARD LEIKERT, SUPERVISOR, MICHIGAN DEPARTMENT OF EDUCATION’S SCHOOL NUTRITION PROGRAMS I wanted to get more actively involved in the 2017 National School recipe was left open to everyone’s own imagination. I’ll admit I got Lunch Week this past October. This year’s theme was “Recipe for a little nervous at the beginning as we only had one entrant that Success,” so I sent emails to Michigan Food Service Directors first week, but it all worked out with over 20 entrants that were asking any willing party to submit a “fun” Recipe for Success. all very creative and interesting. Below is the winning entrant from By “fun” I meant, for instance, what is your recipe for increasing Kimberly Hinga from Martin Public Schools: participation or decreasing food costs? The actual topic of the

The School Nutrition Program staff judges loved the way that Britton Deerfield Schools especially unique was the names she gave Kimberly used standard cooking terms in writing her description the various spices in her “Flavor Station.” Names like “Flaming of the required “Directions” to create the Recipe. For her efforts, Dragon” for a hot spice, “Vampire Repellant” for garlic seasoning, with the Superintendent proudly looking on, I presented her with and “Patriot Powder” named after the school mascot. a plaque that recognized her achievement. Thanks to everyone that sent in a “Recipe for Success.” The judges Another entrant that the judges felt was an Honorable Mention enjoyed reading them all. Next year, the School Nutrition Programs was the recipe for the “Flavor Station.” No-salt stations are gaining unit will sponsor another contest for National School Lunch Week. in popularity, but what made the entry from Rita Eisenmann of Stay tuned! SCHOOL NUTRITION ASSOCIATION OF MICHIGAN WINTER 2018 15 EDUCATION AND NUTRITION PARTNERSHIPS

BY TOM PRIEST, SUPERVISOR, MICHIGAN DEPARTMENT OF EDUCATION’S FOOD DISTRIBUTION UNIT

Two of the most important factors for the success of a student are and running in so many ways, figuring out what works in our their education and their health. Together, these two areas support buildings and programs. So what else is there? the ability for students to build themselves into informed, active adults who are well equipped to manage the everchanging world Ask yourself… “What else is there?” Look at your facilities, your around them. Side by side, these factors create stability that allows staffing, your students. Do you have room to add another way for a student to feel prepared, confident, and competent to tackle new students to access food? Anything after school before practices? Are information and put it into practice. The partnership of education your students interested in breakfast? Can you host a food pantry and nutrition requires a balance for both to succeed. at your school? Can you partner with another program and create something new? Our programs serve millions of meals each year. There are many obvious ways to blend and overlap, partner The following programs provided a combined estimated total of and provide… Breakfast in the Classroom, Grab and Go meals, 227 million meals in 2016: National School Lunch and Breakfast Afterschool snacks and suppers, childcare meals, in-school Programs, Child and Adult Care Food Program, The Emergency pantries, weekend backpack programs. Our USDA food programs Food Assistance Program, the Commodity Supplemental Food provide a network of opportunities that allow us to provide food Program, the Summer Food Service Program, and Smart Snacks support in a variety of ways day after day. So, what’s the key? Program. That is an amazing accomplishment, but the goal of What’s the secret to getting nutritious food to as many students as feeding the whole person the whole year also involves branching possible so they are ready to learn? out beyond current programs when possible.

The secret is us… We are in charge! We are where the students If you feel that you can expand beyond your current meal programs, are! And if we’re not, we figure out how to get there! We have the contact us here at the Michigan Department of Education and let kitchens and the carts and the caring people to get the job done! us know. We are here to help! Building a healthy learner is an One way or another, we are in the right place at the right time to be “every day of the year” type of effort, and it takes all of us to meet a piece of this puzzle. You have a lunch program? Great! Breakfast that need. Thank you for everyone who provides their piece in that on a cart in the high traffic part of the hallway? Perfect! Vending puzzle! machines with nutritious foods and drinks for the students who don’t have time for the line? Excellent. Bagged lunches for the field trip group? Impressive! (How did you pull that off?) We are up

16 WINTER 2018 FIRST HAND NEWS SCHOOL DISTRICTS TAP STUDENT CHEFS TO CREATE UNIQUE RECIPES TO SUPPORT CULTIVATE MICHIGAN

BY DAN GORMAN, FOOD SERVICE DIRECTOR, MONTAGUE AREA PS/WHITEHALL DS

elebrating Michigan’s agriculture and serving local food has been Ca priority for the school food service programs of Montague Area Public Schools and Whitehall District Schools for years. A new collaboration with the food service program, Muskegon Area Career Tech Center’s (MACTC) Catering & Culinary Management program and Cultivate Michigan a Statewide initiative, came to fruition on November 15th in Whitehall District Schools and November 16th in Montague Area Public Schools.

Cultivate Michigan is a statewide program to help farm-to-school programs grow. Cultivate Michigan’s fall featured crop is winter squash.

Key players involved in this effort are Dan Gorman, School Food Service Director; Lynn DeVlieg, Real Food SEED (Student Engagement Every Day) Coordinator (both with Montague and Whitehall School); and Elissa Penczar, Chef Instructor in the MACTC’s Catering and Culinary Management program. In September, they brought the challenge of developing tasty school-appropriate recipes using Michigan carrots to the MACTC culinary students. The students dove into the challenge with great results. Over twenty recipes were sampled until a final two were selected to be presented to all of the students in both Whitehall and Montague School districts. The two winning recipes were Leah’s Cheesy Carrots and Rykers Heavenly Glazed Carrots.

“I continue to be impressed with the creativity and hard work of the MACTC culinary students. The program would not be possible without their help,” commented Dan Gorman.

Carrots were sourced from Malburg Acres in Hart, MI just 20 miles away from the district. Culinary students prepared and cooked over 360 pounds of carrots to produce 4,000 samples to be served to students over the two-day event at all eight school buildings in Montague and Whitehall.

On November 15th all students and staff in Whitehall Schools were able to sample the new creations. The following day, on November 16th, all students and staff from Montague Schools enjoyed the flavorful items.

“The program offered a great opportunity for our students to get real- world experience in developing recipes, large scale production, direct service to the guest, and evaluating results,” said Elissa Penczar.

Funding for this effort is made possible by the Michigan Farm to School grant and Mercy Health Community Benefit Initiative Grant programs.

More information at: https://www.cultivatemichigan.org/

SCHOOL NUTRITION ASSOCIATION OF MICHIGAN WINTER 2018 17 WATERVLIET CELEBRATES 2017 APPLE CRUNCH DAY! BY VICKI PLETZ & TERRY ADAMS, WATERVLIET PUBLIC SCHOOLS

Students at Watervliet North & South Elementary Schools celebrate Michigan’s Apple Crunch Day on October 25th with Apple Annie. Approximately 550 students enjoyed the crunch of fresh sliced Michigan Red Delicious Apples from local farmers.

Even Mr. Schooley, Watervliets’ Superintendent joined in on the fun!

18 WINTER 2018 FIRST HAND NEWS ave you considered attending the next SNAM Leadership HAcademy? This comprehensive leadership development program is designed for managers, current directors and future leaders. In addition to growing leadership skills, you’ll also gain better understanding of topics such as financial accountability, nutrition, customer service, dealing with conflict and difficult employees, and much more. It is designed to improve the technical skills, but also help individuals grasp leadership concepts and prepare for making the leap from co- worker to leader!

HERE’S WHAT A FEW OF OUR PARTICIPANTS HAVE HAD TO SAY ABOUT THEIR EXPERIENCE:

SCHOOL NUTRITION ASSOCIATION OF MICHIGAN WINTER 2018 19 NAME: TAMMY TEDESCO POSITION: CEO, FOUNDER – NAME: CAROLYN THOMAS EDIBLES REX POSITION: CHILD NUTRITION EMPLOYER: EDIBLES REX CONSULTANT, MACOMB ISD NUMBER OF YEARS OF SERVICE IN NUMBER OF YEARS OF SERVICE IN FOOD SERVICE INDUSTRY/ CHILD CHILD NUTRITION PROGRAMS: NUTRITION PROGRAMS: 30 30/17

INVOLVEMENT WITH SNAM: ARE YOU INVOLVED WITH SNAM I’ve been a part of the SNAM Board for IN ANY POSITION: the past three years and I am the newly Member elected Vice President of our Association. FAVORITE SCHOOL LUNCH MEAL: FAVORITE SCHOOL LUNCH MEAL: Our signature items: Pepperoni & mozzarella roll ups; Chicken Chicken fajitas with black bean and corn salsa and a salad. Shawarma with pita, garlic sauce & rice pilaf

HOW WERE YOU INTRODUCED TO WORKING IN CHILD HOW WERE YOU INTRODUCED TO WORKING IN CHILD NUTRITION PROGRAMS: NUTRITION PROGRAMS? Right after I graduated from college I went to work with Aramark 17 years ago, several of our corporate catering clients served as in their School Nutrition programs and have loved child nutrition board members for the newly emerging Charter Schools in Metro since then! Detroit. They came to Edibles Rex with a need to improve their food service. It was there that we got our start with Child Nutrition DIFFERENT POSITIONS YOU HAVE HAD IN CHILD Programs. We quickly learned the meal requirements and created NUTRITION: scratch recipes that children loved. That year we started with Financial Analyst 2,000 meals a day; today we serve 15,000 meals a day. Five years ago we were presented with another challenge that a city summer Assistant Food Service Director food service program faced. They wanted to improve the meal Food Service Director quality and increase participation; knowing there were many District Supervisor underserved children in the summer. I brainstormed with my 11 year old son to figure out what children like for cold meals and Child Nutrition Consultant what would keep them coming back every day. That was how the Rex Lunch Bag was born. We made a colorful lunch bag that WHAT IS YOUR FAVORITE PART OF THE WORKDAY: appealed to children along with our mascot chef Rex, who teaches My favorite part is when I am out in our MISD buildings, or out children about healthy lifestyle choices. Each lunch bag contains a at one of the county school districts food service program. It’s a Rex collectors’ card with a joke and a nutritional tip. We now use pleasure to see our food service teams in action creating a variety the bags all year long for lunch, after school programs and field of menu items and serving our students with a smile. I love the trips. Children love the bags and the cards promote conversation difference it makes in a student’s school day. amongst their peers. Last year we received requests from parents and schools who wanted to buy the bags and collector cards for WHAT ARE YOUR FAVORITE THINGS TO DO AWAY FROM their own use. They are now available in whole sale pack sizes of THE WORKDAY: 250 and retail packs of 10. Cooking and baking, walking, and reading DESCRIBE THE DIFFERENT POSITIONS YOU HAVE HAD IN CHILD NUTRITION PROGRAMS: I have worked for myself for 25 years. I create menus for all of our daycare and K12 programs. Now we are excited to share our nutritional lunch bag and collectors cards we created as well.

WHAT IS YOUR FAVORITE PART OF THE WORKDAY? Whenever I can work hands-on with food. Visiting our Schools and interacting with the children we serve, encouraging them to try foods that they are not familiar with.

20 WINTER 2018 FIRST HAND NEWS A SALUTE TO ALL OF OUR VETERANS

RESPECTFULLY SUBMITTED BY JUNE ALTOM, SNS, WATERVLIET PUBLIC SCHOOLS

eteran’s Day 2017 — Watervliet North and South Elementary VSchools welcomed veterans to eat lunch with the students. Veterans from all branches of the service were announced and welcomed by the student body. Throughout the day, students were involved in Veteran’s Day activities and gained an appreciation of what our Military personnel have sacrificed for our freedom.

AMERICA’S WHITE TABLE • This table, set for one, is small, symbolizing the frailty of one prisoner, alone. • It is set for one, symbolizing the fact that some are missing from our ranks. • The tablecloth is white, symbolic of the purity of their intentions to respond to their country’s call to arms. • The single red rose in the vase signifies the blood that many have shed to ensure the freedom of the United States of America. • A slice of lemon on the plate reminds us of their bitter fate. • The salt sprinkled on the plate reminds us of the countless fallen tears of families as they wait. • The glass is inverted because they cannot toast with us. • The chair is empty because they are not here. • The candle is reminiscent of the light of hope that lives in our hearts to illuminate their way home, away from their captors, to the open arms of a grateful nation. Remember to thank a Veteran for their service – not just today but always.

SCHOOL NUTRITION ASSOCIATION OF MICHIGAN WINTER 2018 21 10 CENTS A MEAL THIRTY-TWO MICHIGAN DISTRICTS RECEIVE GRANTS TO BRING MORE LOCAL PRODUCE TO SCHOOL CAFETERIAS EXCERPTED FROM school setting and is creating partnerships between school districts MICHIGAN DEPARTMENT OF and their local agricultural producers.” EDUCATION PRESS RELEASE OF OCTOBER 19, 2017 “It is my expectation that we will eclipse the successful results of the past year and strengthen student knowledge, preference, Thirty-two school districts selection and consumption of healthy, locally grown food,” Hansen statewide are receiving added. additional 10 cents per meal in the 2017-2018 school In its first year, the farm-to-school program generated sales of year to purchase locally about 50 products from 86 farms in 28 counties and 16 additional grown produce. The grant businesses such as processors and distributors, according to MDE. awards in the effective program provide 10 Cents a Meal This year’s 32 grant-receiving districts have served 95,000 for school kids & farms — are students, compared to 48,000 students served last year by the 16 spread throughout three regions and grant recipients. Food service directors named 30 new foods that 29 counties of Michigan Prosperity they tried in meals last year. Regions 2, 4 and 9 in northwest, west and southeast Michigan. Matt McCauley, chief operating officer of Networks Northwest, the Prosperity Region 2 office, was involved in assisting MDE in the Legislators expanded the pilot program’s first year. His 10-county region is where 10 Cents a Meal program, now in its second year, started three years earlier as a local pilot project inspired by the from $250,000 in state seed funding Michigan Good Food Charter and coordinated by the Groundwork to $375,000 for the upcoming school Center for Resilient Communities. year and added a third region. “This program has the potential to touch a lot of people’s lives “Based on the successful outcomes of this local partnership initiative in many ways,” McCauly said. “It addresses a variety of different in last year’s budget, I decided to expand this program offering issues, including education, agriculture, nutrition and logistics - to Prosperity Region 9 as well,” said state Sen. Goeff Hansen, pieces that are important to every community, urban and rural, in R-Hart, who chairs the Appropriations Committee’s K-12, School Michigan. There aren’t many policy areas out there with that kind Aid, Education Subcommittee. “The 10 Cents a Meal program is of potential. helping expose children to locally-grown produce options in the

GRANTEES INCLUDE: • Alanson Public Schools • Pellston Public Schools • Shelby Public Schools • Bear Lake Schools • Public Schools of Petoskey • Thornapple Kellogg School • Benzie County Central Schools • Traverse City Area Public Schools District • Boyne Falls Public School District • Belding Area Schools District • Whitehall District Schools • East Jordan Public Schools • Coopersville Area Public School • Ann Arbor Public Schools • Frankfort-Elberta Area Schools District • Bedford Public Schools • Glen Lake Community Schools • Grand Haven Area Public Schools • Dexter Community School • Harbor Springs School District • Hart Public School District District • Kaleva Norman Dickson School • Holland City School District • Hillsdale Community Schools District • Lowell Area Schools • Jackson Public Schools • Manton Consolidated Schools • Montague Area Public Schools • Monroe Public Schools • Onekama Consolidated Schools • Saugatuck Public Schools • Ypsilanti Community Schools

PICTURED ABOVE: BELDING GOT THEIR APPLES FROM BELLE HARVEST IN BELDING, MI, WHO HAS BEEN PACKING MICHIGAN-GROWN APPLES SINCE 1957. FOR THEIR MICHIGAN MADE MEAL, DEXTER SOURCED PRODUCE FROM LOCAL WING FARMS, TANTRE FARM, AND TRUE BLUE FARM.

22 WINTER 2018 FIRST HAND NEWS BASIC AMERICAN FOODS...... 7

VAN EERDEN...... 18

FIRST HAND NEWS STAFF

MANAGING EDITOR MISSY ELLIOTT, ARMADA AREA SCHOOLS GENERAL MILLS...... 19 586 .784 2666. • WWW .MICHIGANSNA .ORG COMMUNICATIONS COMMITTEE CHAIR JENNIFER MATTISON, DEXTER COMMUNITY SCHOOLS UNITED DAIRY INDUSTRY OF MICHIGAN...... 2 734 .424 4100. • WWW .MICHIGANSNA .ORG ADVERTISING WHITNEY HAUGHEY, SNAM SNAM 2018–19 OPEN POSITIONS 517 .327 5933. • WHAUGHEY@MSBO .ORG Consider a Leadership Role with SNAM! GRAPHIC DESIGN BROOKE CLAY, MICHIGAN SCHOOL BUSINESS OFFICIALS Have you considered taking the next step in your commitment 517 .327 5920. • BCLAY@MSBO .ORG to school nutrition programs? Now is the time to JOIN the PRINTING SNAM Board and Area Representatives. More information SPARTAN PRINTING & PROMOTIONAL PRODUCTS available at www.michigansna.org. 517 .372 6910. • WWW .SPARTANPRINTINGINC .COM Officers (term starts October 28, 2018) EDITORIAL INFORMATION Three (3) year term: FIRST HAND NEWS IS PUBLISHED THREE TIMES A YEAR BY THE SCHOOL NUTRITION ASSOCIATION OF MICHIGAN (SNAM) . SNAM • Vice President IS A MEMBERSHIP ORGANIZATION THAT PROVIDES RESOURCES TO ADVANCE GOOD NUTRITION FOR MICHIGAN’S CHILDREN . THIS Two (2) year term: PUBLICATION IS COPYRIGHTED . THE REPRODUCTION OF FIRST • Treasurer HAND NEWS IS PROHIBITED BY LAW . • Communications Chair ADVERTISING OPPORTUNITIES ARE AVAILABLE . ACCEPTANCE OF ADVERTISING DOES NOT IMPLY ENDORSEMENT OR APPROVAL • Industry Chair OF PRODUCT OR SERVICES ADVERTISED . THE SNAM BOARD • Nutrition Chair OF DIRECTORS RESERVES THE RIGHT TO REFUSE ANY AD THAT Area Representatives (term starts October 28, 2018) THEY CONSIDER INAPPROPRIATE AND DOES NOT HOLD TO THE STANDARDS AND PRINCIPLES OF THE ASSOCIATION . WE Two (2) year term: ACCEPT UNSOLICITED MANUSCRIPTS BUT RESERVE THE RIGHT TO EDIT DUE TO SPACE LIMITATIONS . OPINIONS EXPRESSED BY • Area Representative 2 — Oakland GUEST WRITERS DO NOT NECESSARILY REFLECT VIEWS OF SNAM . • Area Representative 4 — Arenac, Bay, Clare, PLEASE SEND ADDRESS CHANGES, MEMBERSHIP INQUIRIES, AND Gladwin, Gratiot, Huron, Isabella, Midland, ADVERTISING REQUESTS TO SNAM, 1001 CENTENNIAL WAY, SUITE Saginaw, Tuscola 200, LANSING, MI 48917 . PHONE: 800 .677 .8955, FAX: 517 .327 .0768, • Area Representative 6 — Allegan, Barry, Berrien, EMAIL: WHAUGHEY@MSBO .ORG . Cass, Kalamazoo, St. Joseph, VanBuren ADVERTISING INFORMATION • Area Representative 8 — Antrim, Benzie, FIRST HAND NEWS IS MAILED TO ALL SNAM MEMBERS AND Charlevoix, Emmet, Grand Traverse, Kalkaska, IS PRODUCED THREE TIMES A YEAR . FOR AD SUBMISSION Leelanau DEADLINES AND ANY QUESTIONS REGARDING ADVERTISING, CALL • Area Representative 10 — Branch, Calhoun, 517 .327 5933. . Hillsdale, Jackson, Lenawee, Livingston, Washtenaw • Area Representative 12 — Chippewa, Luce, PRODUCTION SPECS Mackinaw TRIM SIZE IS 8 .5X11 . LIVE COPY SHOULD BE AT LEAST 1/2” FROM TRIM EDGE . BLEEDS MAY BE INCLUDED ON FULL PAGE ADS AND Submit an nomination online at www.michigasna.org. MUST EXTEND 1/4” BEYOND TRIM SIZE ON ALL FOUR SIDES . Candidates will be announced in the Fall 2018 edition of the PREFERRED FILE FORMATS: HIGH RESOLUTION PDF OR TIF . First Hand News. The candidates will be elected and installed THOSE RETAINING GRAPHIC DESIGN SERVICES SHOULD NOTE THAT PROOFS WILL BE SUBMITTED VIA EMAIL AND SHOULD BE at the 2018 Annual Conference. RETURNED TO SNAM WITHIN 24 HOURS WITH ALL CORRECTIONS SCHOOLNOTED NUTRITIONAND PROOFED ASSOCIATION . OF MICHIGAN WINTER 2018 23 PRESORTED STANDARD U.S. POSTAGE PAID LANSING, MI PERMIT NO. 515

SCAN THIS CODE TO VISIT OUR WEBSITE AT WWW .MICHIGANSNA .ORG!

SAVE THE DATE!

INDUSTRY CONFERENCE EAGLE EYE GOLF CLUB • BATH, MI MARCH 14, 2018

CHECK MICHIGANSNA.ORG IN EARLY 2018 FOR DETAILS!