School Nutrition’s Annual National Conference and Exhibit
San Antonio, Texas, is the seventh most populated city in the United States and the dry 100 degree days in July are HOT! It was definitely cooler inside the Henry B. Gonzalez Convention Center, but the action and learning was just as hot as the south central Texas days outside.
The School Nutrition Association (SNA) Annual National Conference pulls members and vendors from all across the U.S. and is likely one of the most fun events you can attend each year as a K-12 professional. We always have a great time and a great theme in the Winston booth. This year we were dedicated to Mission: Possible!
And like always, we dressed, played and had fun with the part!
This may have been one of our most active times at this yearly conference so far. Fans of CVap stopped to learn and have fun in droves.
Everyone enjoyed the Winston “Selfie Station,” nights on the Riverwalk, The Annual Membership, Star Club Breakfast, and so much more.
Honestly I have about a hundred photos and trying to choose which ones to post was not easy! My favorite though, was this shot at the airport as we were all leaving to go home. One of many examples I saw while everyone waited to board their respective flights. Another awesome time at SNA’s ANC with your CVap friends at Winston!
I was recently scheduled to do a demo on one of our CVap® Retherm Ovens at the Tift County School District in Georgia. I was looking at their menus for that day to see what we would be cooking when I saw the words: NO SCHOOL/PARENT/TEACHER CONFERENCE. A frightening thought entered my mind that no staff would be there and we would need to reschedule. Actually, my first thought was, YES! No School!, a juvenile reflex, I guess. So I sent a note to Kogi, one of the Assistants to the Director, and asked if they would be in that day. “Yes,” she said, “it’s a student holiday, but still a work day.” Awesome, not only will they be in, but I’ll have their complete attention while doing my demo. But, will they be in a bad mood? Not these lunch ladies!
When I walked in the kitchen, it was humming. Every staff member was busy cleaning and organizing. I announced my arrival to the manager, and she gathered her flock around the CVap Retherm Oven for my demo. And just as I had thought, I got their complete attention. They were engaged, asking questions, even had smiles on their faces. We cooked our frozen pizzas on Channel 3 for about 12 minutes and they came out great. The ladies ate and we talked some more, but then they went right back to the deep clean, smiles still on their faces. I was borderline astonished. Not only are these ladies doing the job most people hate (imagine deep cleaning your kitchen and multiply it by 10), but they also have to listen to me, the company gasbag, trying to tell them how to cook in our oven. But, not these lunch ladies!
A little background on what lunchroom staffs do each day. Nationwide, these workers prepare and serve over 30 million lunches and 14 million breakfasts daily. Some even provide meals at night and through the summer for their communities. They greet rambunctious kids with a smile and perhaps the only nourishment they will receive that day. Then they clean and scrub and, for a lot of them, it’s off to the next job. Let’s face it, it’s not the most glamorous in the world and it’s certainly not the highest paying. Many of them have a second occupation and they are most likely the ones cooking and cleaning at home. It’s a thankless job and it would’ve been so easy for the staff at 8th Street Middle School to mail it in and be crabby, thinking about what they could’ve been doing had they not been at work. But, not today. Not these lunch ladies!
Remember to tell your lunch staff thanks for the delicious food they prepare and all the hard work they do for you each day. Trust me, they will appreciate it more than you know!
This is an American story.
There is an emerging trend of Native American fare starting to make its way onto restaurant menus. A great example can be found at a restaurant called Ulele (pronounced You-lay-lee) in Tampa, Florida, where they celebrate a vibrant fusion of ingredients from the waters and land that was once home to many Native Americans, including the young princess Ulele. Check out their website at www.ulele.com. If you travel to Tampa and stop in at Ulele, ask for Chef Eric Lackey!
But what makes this story uniquely American is how we adopt foods that lean toward the countries that have emigrated here. This is happening in schools across the country and kids everywhere love the variety, and of course for some it is a learning experience!
In 2012, the School Nutrition Association noted a growing prevalence of ethnic food choices in school cafeterias, with schools offering Mexican and Asian dishes, and many experimenting with Middle Eastern, Greek, Kosher/Halal, and Indian foods.
Students in Miami-Dade County Public Schools have been invited to choose from Teriyaki Chicken with Lo Mein Noodles; Curry Chicken Salad; Black Beans & Rice Bowls and Cuban-style Roast Pork. The district offers a wide range of Hispanic dishes throughout the year, including Arroz Con Pollo and Picadillo with Rice and Plantains. (Source: Diane Pratt-Heavner, Director of Media Relations, SNA-The Food Journal and Food, Nutrition & Science)
School nutrition future leaders met for the National Leadership Conference in Minneapolis. This part of the story of Somalis coming to Minneapolis-St. Paul is a story of freedom. Somalis first immigrated to the Twin Cities as voluntary migrants in the 1980s and earlier. They journeyed to attend scholastic institutions or to establish businesses, including many professions. Other Somalis arrived in the United States after the start of the civil war in Somalia during the early 1990s, or from other parts of Greater Somalia. Many of the newer arrivals moved to Minnesota through voluntary agencies (VOLAGS), who helped them settle in. Somalis that had arrived earlier also assisted the more recent immigrants (Wikipedia).
So of course Somali food from home had a profound effect on the Twin Cities and made its way on to school lunch menus in both school districts.
Chicken Suqqar is basically meat and veggies, Somali style. It was such a big hit at St. Paul School District’s Somali Parent Advisory Council meeting that they released the recipe for home use! I thought you might like to try it! I suggest a brown basmati rice under the mixture, I used boxed broth instead of chicken base and reduced it with chicken breast then removed and diced the chicken, added it back in and then followed the Chicken Suqqar directions. I also chose fresh carrots. You can do it anyway you like because this dish very versatile.
By the way, the school nutrition department where your kids go to school would be more than happy to have you as a guest to try the food being served. Just go to the district website and click on the Food and Nutrition Department. My experience has been that they want you to share their sense of pride in the local delicious diversity that they serve as a part of your community.