January 17, 2013 – Spring into action! SNA’s Legislative Action Conference (LAC) will be here before you know it, so don’t miss the chance to save $50 off regular conference fees by registering by the early-bird deadline, Monday, January 21st. What are you waiting for? Register now via mail or online at www.schoolnutrition.org/lac.
Although the LAC room block is sold out at the JW Marriott, we are researching additional overflow hotels and will post additional hotel information by January 23.
Join school nutrition professionals and their allies March 3-6, 2013, at the 41st annual LAC at the JW Marriott Hotel in Washington, D.C. LAC is your chance to share your thoughts, opinions and priorities regarding child nutrition with the lawmakers on Capitol Hill. Peer into the inner workings of the democratic process, and learn firsthand what legislative and regulatory issues the industry currently faces. You’ll also be privy to compelling commentary from political analyst and keynote speaker Chuck Todd, NBC News’ political director and chief White House correspondent and the host of “The Daily Rundown” on MSNBC.
Highlights of LAC 2013 include:
To learn more about LAC 2013, visit www.schoolnutrition.org/lac. And, don’t forget the special Early Bird registration rate deadline is January 21, 2013. Now is the time for action—don’t let the this important opportunity pass you by!
Register for LAC
GCNF’s A Possible Dream Gala
January 16, 2013—Is your food fashionable? Now that we’re several weeks into 2013, let’s take a look at some of the culinary trends to watch for this year as predicted by the experts.
Children’s meals were all over the National Restaurant Association’s What’s Hot in 2013 survey results. Chefs are boosting the health content of their kids’ meals, while foodies everywhere are realizing the impact of whole-grain items, as well as fruits and vegetables as side items. Perhaps correlating with that theme is the increase in gluten-free cuisine available and a burgeoning interest in non-wheat noodles, such as quinoa and rice pasta.
As the American public grows more health-aware, it’s no surprise that produce continues to be a hot conversation topic. Locally sourced and environmentally sustainable options linger on the forefront, while the folks at the Atlanta Journal-Constitution have predicted that a wider assortment of greens are being used on menus. Where kale once triumphed, beet greens, chard and turnip greens are now prospering. Veggies are even showing up in desserts—carrot cake has always been a favorite, but corn, cucumbers, beets and avocadoes are now lending their tastes and textures to the sweet finale (for example, avocado ice cream).
But it’s not all about health for 2013. Experts have taken a closer look at how Americans are incorporating ethnic foods into their daily lives and have found that the younger generations are increasingly including global dishes in their list of comfort foods, according to the Food Channel 2013 Trends Forecast. Alongside macaroni and cheese and pot roast, dishes such as Japanese ramen and Vietnamese pho as regarded as comfort food, too. Ethnic inspiration is frequently showing up in breakfast items, too, in items such as chorizo scrambled eggs and coconut milk pancakes. In the same vein, McCormick has upped the ante with a range of unexpected flavor trends, including combining global flavors in unpredictable ways—Japanese Katsu sauce with oregano, for example.
If the latest trend forecast has made you realize that your recipes are so 2012, don’t worry—you have nine months left to get in vogue before the experts shake things up again.
For additional information from these trend reports, see the following websites.
National Restaurant Association, What’s Hot in 2013
“Healthy, casual food trends ahead,” Atlanta Journal-Constitution
Food Channel 2013 Trends Forecast
McCormick Flavor Forecast® 2013
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