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2019-2020 Annual Report

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2019-2020 Annual Report Annual Report 2019-2020 1 Strategic Plan 2019-20 A Reac ucator Re B h Ed ac H h he ac s E Subscribers 115,564 1–1,500 Monthly Students 7.25 Million e-newsletter Vision Statement Educators 27% open rate Grow the practice of home baking. and the Bakers Mission Statement They Reach Advocate for increased home baking by Social Media 306,000 Viewers Web Visitors providing tools and knowledge to perpetuate Blog/YouTube 5 year average generations of home bakers. 401,438 FY20 budget $215,310 Providing HBA Hands-on Program 73% and Member Workshops Resources State and national Membership 12% Social Media conferences Facebook/Twitter/Instagram Administrative 10% 8,766 followers Pinterest 3,200 monthly Meetings 5% viewers Target Audience Officers FY20 Home Baking Educators PRESIDENT Courtney Gaine, PhD, RD • Anyone who teaches or fosters home baking skills President and CEO, The Sugar Association • Family and consumer sciences and culinary teachers in middle and secondary schools FIRST VICE-PRESIDENT Stephanie Petersen • Family and consumer sciences and foods and nutrition Corporate Executive R&D Chef extension educators Culinary Marketing Specialist, Panhandle Milling • After-school and community youth program educators SECOND VICE-PRESIDENT • Education trade media and social media influencers Julene DeRouchey Nutrition Educator Communications Goal National Festival of Breads Co-Director Promote awareness and use of Home Baking Association Kansas Wheat Commission and member educational materials. Board of Directors Long-Term Marketing Objective END 2020 Colorado Wheat, Madison Andersen Increase the frequency and appreciation of home baking. Ardent Mills, Meredith McGregor Grain Craft, Eric Wall* Key Strategies Shawnee Milling Co, Sarah Haselwood • Identify, develop and support home baking educators. Open position • Extend home baking education materials to community, END 2021 classroom and home educators. Open position Kansas Wheat, Julene DeRouchey* • Maximize resources and state of the art technology to Hopkinsville Milling, Robert Harper* further the reach of the Home Baking Association. Oklahoma Wheat Commission, Chris Kirby* • Leverage existing member materials to educators and North Dakota Mill, Mike Leddige home bakers. END 2022 • Promote the many benefits of home baking. American Sugar Refining, Ileana Durand • Advocate & promote safe home baking practices. Panhandle Milling, Stephanie Petersen* Open position • Teach, encourage and sustain home baking. Stone Buhr Flour Co, Tom Payne* • Advocate year-round baking. The Sugar Association, Courtney Gaine* *Executive Board 2 Message from Baking Educator Partnerships Each food educator served via partnerships reaches Home Baking Association President 100 or more consumer households. While we all hope there is never another year quite like this one, HBA collaborates year-round with seven essential food that certainly doesn’t mean there is a shortage of accomplishments educator partner associations, sharing e-news features, to reflect on. The year was filled with many successes and many blogs, event promotions and web-site links. obstacles overcome. Let’s start with welcoming four new members to the Home Baking Association. Without a strong and active Proud Partner of the ALLIANCE for American Association of membership, HBA wouldn’t be able to accomplish all that we do Family & Consumer Sciences and we are excited to have an expanded “family.” (AAFCS) aafcs.org Virtual is certainly a good way to explain most of this year. While the cancellation of in-person conferences kept the world from Charlene and Sharon’s one-on-one charm, the shift to virtual Child and Adult Care Food meetings enabled us to have a large reach while keeping costs Program (CACFP) cacfp.org down. We were able to do more, for less. The shifting of gears took tremendous effort by the HBA staff and we are all appreciative of their flexibility in adjusting to new formats and seizing new The Family Dinner Project opportunities in order to maximize our impact. thefamilydinnerproject.org As the world stayed home, baking – and the number of home bakers – skyrocketed. It was great to see so many others appreciate Family, Career and all of the benefits and share the enthusiasm of home baking that Community Leaders of we all know to be true and work so hard to promote. HBA was there America (FCCLA) fcclainc.org every step of the way to meet a surge in demand for information, introducing hundreds of new recipes to the website, adding newsletter subscribers, launching the baking events calendar and National Extension handling media requests. Association of Family & I would like to thank all members for their support this year as we Consumer Sciences (NEAFCS) all scrambled to figure it all out ourselves. And, of course, a special neafcs.org thanks to the HBA staff for guiding the way. Moving into next year, our challenge is to keep the momentum Wheat Foods Council going. WheatFoods.org Keep rising! Courtney Whole Grains Council P. Courtney Gaine, PhD, RD, HBA President WholeGrainsCouncil.org President and CEO, The Sugar Association Welcome new HBA members Department of Grain Science and Industry 3 HBA Baking Education… king Asso Ba ci e at m io o n H Congratulations to the 2020 Home Baking Association Educator Award Winners! E 2020 d t u s c te at on or Award C First Place MARLA PRUSA Family and Consumer Sciences Teacher • Howells, Neb. Entry: Pastry Pizazz Honorable Mention – Ingredient Inspired Elizabeth Hagan, Bayard, Iowa Home Baking Association Entry: Sugar Detectives: Uncovering and Examining the Baking Clubs @ Work! Educator Award Winning Program Ingredient Superheroes! Cheryl Z. Doyle and Louann Moos—Family & Consumer Sciences Teachers • Sharon Davis, FCS Ed, HomeBaking.org Delaine Stendahl • Family & Consumer Sciences • Whitehall High School, Whitehall, Wisc. Pennbrook Middle School Family & Consumer Sciences (FCS) teachers Cheryl Doyle and Louann Moos began Introduction: “Students often do not understand each ingredient’s function in a baking recipe, with a student’s request for a baking club. Together they created the club and “baked to build STEAM.” do not take measurement and preparation methods seriously and assume the recipe will turn Sneaky Ways Sugar Transforms Baked Goods (Bake to Build STEAM homebaking.org/wp-content/uploads/2020/01/ out as planned. The result? If we have 5 or 6 lab groups we get 5 or 6 different end products with Baking-Builds-STEAM-2020.pptx) Baking Club Goal the exact same recipe.” Bake consistently good products to be self-supporting AND charitable. Be inclusive— Baked products must be reliably the same to maximize resources invested, avoid waste and serve any student may apply, be interviewed and work, as lab space allows. or sell well. Methods Pennbrook Bake Club limited applications to 8th or 9th grade students. All had taken FCS. - Delaine Stendahl, from an HBA Educator Award winning lesson plan Educator Award • At the beginning of the school year, students apply, write essay; may be interviewed. • Teach baking fundamentals, ingredient functions; mise en place; demontrate measurement. –Baking Substitution Science: homebaking.org/wp-content/uploads/2019/07/baking_webinar.pdf STRATEGIES MEASURABLE OBJECTIVES –Baking Food Safety 101: homebaking.org/baking-food-safety/ 1) Students research baking ingredients’ functions before The students will: –A Baker’s Dozen Labs & Baking Glossary: homebaking.org/glossary The Pennbrook Baking Club Honorable Mention – Community Service Inspired baking begins through student-lead research and North Penn School District, Lansdale, Penn. • Demonstrate personal hygiene, sanitation, baking food • Students research recipes they are interested in. These are analyzed for creative presentations that incorporate literacy and art. cost, skill level required, product shelf life and handling requirements safety practices, and safety in the lab. and market appeal for where they will be sold. Baking Club Application Two strategies: • Identify proper measuring tools and measure • Products are evaluated with sensory evaluation forms. Each sensory category requires (sample information to include) • Create a RAFT: ingredients correctly. 65% or better approval; recipe adjustment may be needed or new formula found. The Baking Club will bake items to be Role: Yeast homebaking.org/wp-content/uploads/2019/05/final_kitchenscience.pdf • Use communication, sold after school for events or take-out. Audience: Classmates Lesson Plans • Bake sale options and sites are determined based on local events. Products meeting The profits will be donated locally plus problem solving, and Format: Story Telling the requirements for the bake sales planned are selected, costed and price set. support this program. teamwork skills to Topic: What happens Marissa Johnson, Savannah, Ga. • How to portion, present and package each product is planned. prepare recipes for • Teams develop ads for the school or local TV, social media and sign posting. Name when you were mixed consumers. Age Grade with water, sugar, flour WHAT TO BAKE Everybody shares ideas, and the club decides based on: Who would love to Parent/Guardian Name and salt? • Troubleshoot issues in buy this recipe? Why? Are we experienced enough to bake it? Is the cost to produce (time or Parent Phone baking that may occur ingredients) too high? Is it tough to handle and sell? Will it be sold outside or inside? Parent e-mail • Create a Superhero comic using a along the process of Please note any special needs or dietary baking ingredient. HOW
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