FOOD FORECAST Now Trending Will you be in vogue? Each year, trend watchers make fearless predictions about expected trends in everything from fashion to food. What will be hot in 2012? Let’s take a look at the prophecies conjured by those who keep close tabs on what’s trending. Maybe you’re already ahead of the curve—or maybe you’ll never get there (for obvious reasons). The Food Channel, in conjunction with Culture Waves, the International Food Futurists and Mintel International, has gone on the record forecasting a number of expected trends in food and foodservice. These include a growing interest in Peruvian cuisine, outdoor cooking, amateur and professional chefs using online tools such as YouTube to showcase their skills and restaurant chefs creating branded farms to showcase the products that they have grown. According to the trend consultants at Hartman Group, consumers should expect to see a wide variety of local berries and tree fruits appear in beverages, baked goods and snack foods. Hartman Group also anticipates a greater availability of snacks featuring naturally occurring protein and fiber from beans, pulses, nuts and seeds, rather than added soy and whey protein and inulin. Other hot menu issues will include a growing focus on healthy fats and portion control, while trendy items and ingredients will include meats from grass-fed animals, farro and kettle potato chips. What will your family see on menus when you go out for dinner in 2012? The National Restaurant Association’s What’s Hot in 2012 survey of approximately 1,800 professional chefs identified some of the top restaurant trends to watch: growth in healthy kids’ meals, the incorporation of whole-grain ingredients in kids’ menus, children’s nutrition as a culinary theme and gluten-free and food allergy-conscious items. Contributors to the McCormick 2012 Flavor Forecast® identified the year’s top 10 flavor pairings. Among these are dill with mint, melon and cucumber; cumin with sofrito; grapefruit with red pepper; and ginger with coconut. HR CORNER Be a Morale Booster, Not Buster You strive each day to motivate your team so that they are engaged and productive. But there may be occasions when your behavior as a supervisor actually can demotivate the people you work with. Check to be sure that you are avoiding the following traps: ■ Failing to listen well or often ■ Showing favoritism ■ Giving insincere praise and recognition ■ Disregarding the boundaries between friend and boss ■ Disrespecting rules of confidentiality ■ Modeling unprofessional behavior, such as gossiping and complaining ■ Punishing mistakes, rather than using them as teaching opportunities ■ Ignoring employees’ professional development needs and goals ■ Failing to recognize hard work and success—and forgetting to say “thank you!” If you turn around such demotivating management behavior and make it positive, employees will respect you as a supervisor. While studies show that individuals are motivated by different factors, positive management behavior always ranks near the top. Remember to practice the things you can do to make a difference every day, and you will earn loyalty from your team and help them be the best they can be! LEFTOVERS Sharing Our Bounty Schools participating in the National School Lunch Program (NSLP) have been cleared “once and for all” to give excess food from school meal operations to local food banks and pantries, thanks to language included in an appropriations bill passed by Congress late in 2011. The initiative was championed by Rep. Frank Wolf (R-Va.), who clarified in the legislation that excess food donations from schools are covered by the Good Samaritan Act, which protects donors who give to food banks in good faith from all liability. The legislation, signed into law November 18, 2011, means that any school and local educational agency participating in the NSLP may donate any food not consumed to eligible local food banks or charitable organizations. School nutrition operators are encouraged to check with their state agency about procedures for tracking and record-keeping. Official guidance was expected to be issued by Spring 2012. The legislation also covers food drives and other contributions from school-based hunger-reduction efforts. “It is a commonsense change that is long overdue,” Wolf noted in a press release. It’s expected that contributions from schools will be particularly helpful to local food banks during non-holiday periods, when inventories are low. Enter to WIN Berry Good As part of the Little Blue Dynamos Health Halo Award Contest, the U.S. Highbush Blueberry Council wants to hear about how your program has helped to get kids excited about health and nutrition. The winning school nutrition department will win an all-expenses-paid trip for two to SNA’s Annual National Conference in Denver this July. The deadline to enter is April 16, 2012. To enter, e-mail email@example.com (note “2012 Health Halo Award Entry” in the subject line) or send entries to CRT-tanaka/ Lewis & Neale, Health Halo Award, Attn: Julie Stas, 320 W. 13th St., 7th Floor, New York, NY 10014. For more information, visit http://tinyurl.com/8xwcus6. Eggs-cellent Cargill Kitchen Solutions wants to help K-12 school nutrition professionals spice up their breakfast menus. Enter your best recipe creation using the company’s EggStravaganza® Chorizo Flavored Turkey Sausage egg product, and your school district could win $1,000 worth of the item. Recipes must be submitted by April 30, 2012. To enter, e-mail submissions to firstname.lastname@example.org. For more details or to enter online, visit www.sunnyfresh.com/cb/sf/ContactUs/recipe-challenge.jsp. Bee Creative Spread the word to your students about Cres Cor’s contest to design the company’s new bee mascot. The winning school district will receive a QuikTherm™ AquaTemp™ oven and a $500 grant to its art department. Only one entry per school district is permitted. The deadline to enter is April 15, 2012. For more details, flyers and an entry form, visit www.crescor.com/corbeecontest. Slow and Steady If you enjoy using your slow cooker to prepare entrées, appetizers, beverages or desserts, submit your favorite recipe to the Simple & Delicious Simple Simmered Sensations recipe contest. Entries from any of the noted categories are welcome. One grand-prize winner will receive $500, and the recipe will be published in an issue of Simple & Delicious. Second prize will receive $300, third prize $200 and fourth prize $100. Eight runners-up will receive a Simple & Delicious subscription. Entries must be received by April 14, 2012. To enter, mail submissions to Simple Simmered Sensations, Diane Werner, Food Director, 5400 S. 60th St., Greendale, WI 53129. For more details or to enter online, visit www.tasteofhome. com/Contests/Recipe-Contests/Simple- Simmered-Sensations. Helping Hand Chef Cyndie Story, PhD, RD, CC, made the holidays a bit brighter for one school nutrition operation through Chef Cyndie’s Christmas Giveaway. Dee Dee Hurt, school nutrition director, Long Beach (Miss.) School District, won a Sunkist Sectionizer, plus $1,000 toward small equipment purchases or items to help her team merchandize fresh fruits and vegetables. To learn more about Chef Cyndie, visit www.chefcyndie.com. Sandwich Sensations Mezzetta Specialty Foods announced the winner of its Fourth Annual Make That Sandwich Contest. Jennifer Zuk of Burnaby, British Columbia, won the grand prize of $25,000 and a trip for two to Napa Valley, Calif., for her Strawberry Hunger Abater recipe. The contest’s other two fi nalists and winners of $1,000 each were Rebecca Walch of Manteca, Calif., who won the Hot Sandwich category with her Port-Soaked Smoked Mozzarella Sandwich, and Julie Beckwith of Crete, Ill., who earned top honors in the Cold Sandwich category with her Banh Mi-Style Roast Beef Sandwich With Spicy Sriracha Spread. For the winning recipes, visit www.makethatsandwich.com. Best in Beef Congratulations to Sheryl Little of Sherwood, Ark., who won the 29th National Beef Cook-Off® $25,000 “Best of Beef” grand prize for her Vegetable-Mango Beef Stir Fry recipe. The contest’s other winners in their respective categories were Tedd Smith of Mount Vernon, N.Y., for Asian Barbecued Skirt Steak, Peggy Calhoun of Portland, Ore., for Steppin’ Up Beef Fried Rice, Edwina Gadsby of Great Falls, Mont., for her Fuel Up With Beef and Ellen Verdugo of Gloucester, Mass., for Flash in the Pan Stir Fry. Each category winner received $3,000. To view the winning recipes, visit www.beefcookoff.org/2011winners.aspx. Nutrı Net Moms Helping Schools www.momshelpingschools.com This fundraising website features a wide range of products from women entrepreneurs, including kitchen gadgets, children’s books, jewelry and items for children of all ages, plus parents and pets. When consumers purchase an item, they can designate a school to receive 40% of the total purchase price. The site expected to allow any school or educational institution nationwide to be registered as a beneficiary early in 2012. Kids’ Meals www.starchefs.com/kids This site, a section of the online magazine “for culinary insiders,” features recipes served by celebrity chefs (like Mario Batali and Nora Pouillon) to their own families. Also included is a link to a separate section from Lynn Fredericks, author of Cooking Time is Family Time, which features a kid-friendly glossary highlighting a different ingredient for each letter of the alphabet, including recipes and activities. Best Bones Forever www.bestbonesforever.gov This site promotes the bone health campaign for girls developed by the U.S. Department of Health and Human Services. It features kid-friendly content to encourage girls (and their “BFFs”) to consume the calcium they need to keep their bones healthy and strong for life. Lists of suggested foods, quizzes, contests, healthy recipes and tips for physical activity all are included on the site.
Published by School Nutrition Association. View All Articles.
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