This month on Tray Talk we focus on how school nutrition professionals are teaming up with chefs to create nutritious dishes that please the pickiest young eaters.
This includes the new Tray Talk video which shows how Chef Tim Prosinski is making a difference in Connecticut's Berlin Public Schools.
Also, read more about how chefs are working with schools at the Tray Talk Website - http://www.traytalk.org/chefs-helping-schools-mix-up-the-menu/.
November 4, 2011 – What has been happening at the national and state level recently and what can you expect for the months ahead? Read your regional newsletter for a personal account of the past few months and events to look forward to this fall straight from your SNA Regional Directors.
Highlights in these letters include recounts of national and state meetings, important updates, as well as upcoming deadline reminders.
Click on the links below to read your region's newsletter.
(Newsletters are in .pdf format, view with Adobe Acrobat)
November 7, 2011— Front-line school nutrition employees are among the unsung heroes of any community in this nation. No matter the specifics of your individual site or whether you are a novice school nutrition employee or a seasoned veteran, the November issue of School Nutrition, SNA’s award-winning flagship publication, offers tips and work techniques relevant to your everyday work.
The November issue also features an overview of the unique and fun ways that school nutrition professionals and their students celebrated National School Breakfast Week 2011. In addition, this month’s magazine takes a look at the creative approaches of a number of school nutrition operators when it comes to serving nutritious potato breakfasts as school nutrition professionals await the final U.S. Department of Agriculture regulations regarding the proposed elimination of “white potatoes” at breakfast and limitation of the product at lunch.
In “Make My Day,” a front-line school nutrition employee walks through a day in the life of her job, sharing both what she loves about the profession and the daily challenges that she faces.
Employees at all levels, from the dishroom worker to the cashier to the manager, must juggle many responsibilities under enormous time pressure. By applying some of the work simplification techniques in “Work Wonders,” you can improve your own efficiency and that of your coworkers.
While the specifics of individual sites vary and managers bring differing levels of experience to their positions, a number of fundamentals about how to manage the one common factor to any and all school nutrition operations—people—apply in any situation. Take a look at “Becoming the Best Boss” for six supervisory strategies that every manager should keep top of mind.
Working with school nutrition professionals, kids used their thinking caps, investigative skills—and some select disguises—during the “School Breakfast Detectives”-themed National School Breakfast Week in March. Check out “Mission Accomplished!” to see exactly how the clues came together.
In “A Hot Potato in the Morning,” be inspired by the innovative, healthy breakfast offerings of school nutrition operators whose enticing potato breakfasts bring their hungry students to the cafeteria in anticipation. Bonus Web Content: Included as part of this piece are a number of recipe ideas for serving potatoes at breakfast, including the winning recipes of the Wake Up to Excellence 2011 Recipe Contest from the Idaho Potato Commission. Be sure not to miss several additional online-only recipes.
School Nutrition –November 2011