PUBLIC AWARENESS Lunch Lady Author Spreads Powerful Message Jarrett J. Krosoczka, author of the Lunch Lady graphic novel series, continues to champion school nutrition professionals across the country. Krosoczka made the most of an invitation to give a TED Talk to spread positive messages about the people who make and serve school meals. His presentation focused on his childhood lunch lady, the annual School Lunch Hero Day (SLHD) campaign and the power of a “thank you.” TED stands for Technology, Entertainment and Design, and it’s a nonprofit organization devoted to spreading creative and innovative ideas, typically through powerful monologues that run 18 minutes or less, known as “TED Talks.” Krosoczka’s recent TED Talk, “Why Lunch Ladies Are Heroes,” was filmed at an official TED conference in July 2014 and runs just 5 minutes and 20 seconds. He gave another, longer talk in 2012 about his journey to becoming a graphic artist. In the 2014 talk, a number of schools and lunch ladies get a shout-out, along with SNA itself, for last May’s SLHD celebrations. In the end, though, Krosoczka’s message is one of basic gratitude. “I hope you don’t wait [until] School Lunch Hero Day to say ‘thank you’ to your lunch staff,” he said. “And I hope you remember how powerful a ‘thank you’ can be. A ‘thank you’ can change a life.” To view the full 2014 Ted Talk by Krosoczka, as well as his 2012 talk, visit www.ted.com and type “Krosoczka” into the search bar in the upper right corner. FOOD PROFILE Will the Real Sweet Potato Please Stand Up? If you thought a yam was simply another name for the sweet potato on your Thanksgiving menu, you’re in good company—but you’re also somewhat mistaken. It turns out that true yams and sweet potatoes, despite their similarities, aren’t even related! Sweet potatoes come in two main varieties: orange-fleshed and whitefleshed. The U.S. Department of Agriculture has opted to label the lighter-colored version as “yams” and the orange-flesh variety as “sweet potato.” But you can find some sweet potatoes that have internal hues ranging from white to purple. And none of these meet the definition of a “true” yam. So what is a true yam? The root vegetable, native to Africa, Asia and other tropical regions, features a barky, almost black skin. Not only does it differ from sweet potatoes in appearance, but also in taste and texture. As you might suspect, true yams are a far cry from the candied yams that might grace your Thanksgiving dinner table. And if you have a hankering for a true yam, which is starchier and drier than a sweet potato, you might have a hard time finding one. The majority of the more than 600 varieties of yams—which can grow to be more than 5 feet long—are grown in Africa and typically only found in international markets in this country. If you manage to come across a true yam, how do you cook it? A Google search for “how to cook yams” returns, as you might expect, options for cooking sweet potatoes. However, true yams can be used in much the same way as regular potatoes, so if you find one, feel free to bake, boil or mash it to your heart’s content. In the meantime, make a point to menu the nutrient-rich sweet potatoes or yams you will find in most supermarkets or farmers’ markets in any number of delicious holiday recipes. DAYLIGHT SAVING TIME Fall Back Once More This month, most Americans across the nation will move their clocks back one hour before going to bed on Saturday, November 1, as Daylight Saving Time (DST) officially comes to an end at 2 a.m. Sunday, November 2. It’s likely that by the time you read this, many of you will be struggling with the adjustment of a “shorter” day. Perhaps a little history lesson will help ease the pain. DST, which is sometimes referred to as “Summer Time,” is a way of making better use of daylight hours in an effort to save energy and reduce the need for artificial light. Although Germany was the first country to implement a modern-day DST (in order to conserve fuel during World War I), ancient civilizations are known to have adjusted their schedules in accordance with the sun. The United States initially followed Germany’s lead, establishing DST in 1918, but it was abolished by Congress after the war, becoming a local option and observed only in selected states. After the United States entered World War II, President Franklin Roosevelt instituted a yearround DST, called “War Time” which lasted from February 9, 1942, until September 30, 1945. Flash forward to when Congress established the Uniform Time Act of 1966, which enacted DST from the last Sunday of April to the last Sunday of October. Since then, DST has been amended several times for various reasons, but the current U.S. schedule, which was introduced in 2007, follows the Energy Policy Act of 2005 and begins on the second Sunday in March and ends on the first Sunday in November. While more than 70 countries observe some type of DST schedule, not everyone in this country will be turning their clock back and “losing” an hour at the start of this month. Residents of Hawaii and Arizona (with the exception of the Navajo Indian Reservation), as well as the territories of Puerto Rico, American Samoa, Guam, the Northern Mariana Islands and the U.S. Virgin Islands do not observe DST for various reasons, and the opposition to the time change continues to crop up in various state legislatures. SMART SNACKS USDA Releases Fundraiser Clarifications Are classes or clubs at your school gearing up for a special holiday fundraiser? As a school nutrition professional, you can point advisors, teachers, administrators and students to resources that will help them understand how the new Smart Snacks in School regulations affect what can and can’t be sold. To help schools navigate the tricky waters of this rule, the U.S. Department of Agriculture (USDA) has released a memo that further clarifies Smart Snacks regulations as they apply to fundraisers. In the memo, USDA notes that regulations do not apply to fundraisers that: • do not sell food; • sell food items, but that take place outside of schools; • sell food items to be consumed outside of schools (such as cookie dough or frozen pizzas); • sell food items after official school hours; or • sell concession items during athletic events, school concerts or weekend events. It’s important to note that there are no limits on the number of fundraisers allowed when all foods sold meet Smart Snacks requirements. USDA also affirms that states have the authority to set more-stringent policies about fundraising. Consider offering your department’s services to help school groups sell food items that do meet the Smart Snacks nutrition standards. Some school nutrition operations offer this type of service— either procuring eligible items or providing fresh-prepared items—for a certain percentage of the proceeds. To read the full memo from USDA, visit http://tinyurl.com/SmartSnacksClarification. HEALTH CRISIS The Price of Obesity Childhood obesity comes with a price tag, according to the results of a study from the Duke Global Health Institute and the Duke-NUS Graduate Medical School in Singapore. The researchers estimate that if the condition goes unchecked, it would cost approximately $19,000 per obese child in lifetime medical costs—compared to $12,900 per child for normal-weight children. The study, published in the Journal of Pediatrics, analyzed and updated previous estimates by reviewing the scientific literature outlining the medical costs of childhood obesity over a lifetime. Researchers accounted for such factors as a decreased life expectancy for obese people and the rising of costs of medical care with age. While some progress in reducing childhood obesity has been reported in recent months, according to the U.S. Centers for Disease Control and Prevention, one in five American children and one in three adults are obese. The number of children with extreme obesity—those in the 99th percentile or above body mass index measures—is rising; without a sustainable cultural change, experts fear that half of the U.S. adult population could be obese by 2030. NutrıNET Amazon Smile Smile.Amazon.com Do a good deed while doing online shopping with Amazon Smile. Instead of navigating to Amazon’s home page, start at smile.amazon.com. When you make an eligible purchase, Amazon donates a portion of the proceeds to the charity of your choice. You can select from nearly one million eligible 501(c)(3) charities—or register your local charity to be supported by the program at org.amazon.com. America’s Test Kitchen www.youtube.com/user/americastestkitchen Find tips, tricks, recipes and reviews from the folks at America’s Test Kitchen and Cook’s Illustrated magazine. Some of the most popular videos include a demonstration of how to make the “most perfect bacon ever,” as well as DIY recipes, a “Learn to Cook” series and equipment reviews. Clean Eating www.cleaneatingmag.com If you’re looking for ideas about how to prepare meals with fewer processed ingredients, glean inspiration from the online arm of Clean Eating magazine. The website features recipes, along with how-to advice and Q&As with dietitians and doctors. Calendar14 Nov14 NOV. 2-6 142nd Annual Meeting and Exposition, American Public Health Association New Orleans; www.apha.org NOV. 4-6 National Conference, Society for Hospitality and Foodservice Management Uncasville, Conn.; www.shfm-online.org NOV. 7-9 reThink Food Conference, Culinary Institute of America Napa, Calif.; www.re-thinkfood.org NOV. 5-8 2014 Annual Conference, National Association for the Education of Young Children Dallas; www.naeyc.org NOV. 9-11 Whole Grains: Breaking Barriers, Whole Grains Council Boston; www.wholegrainscouncil.org NOV. 19-23 42nd Annual Conference, National Alliance of Black School Educators Kansas City, Mo.; www.nabse.org Dec14 DEC. 3-6 29th Annual Conference, Association of Educational Service Agencies San Diego; www.aesa.us DEC. 4-6 Annual Conference, The Association for Boarding Schools Washington, D.C.; www.boardingschools.com DEC. 8-11 USDA/State Agency Training Workshop, U.S. Department of Agriculture Arlington, Va. By invitation only for employees affiliated with a state department of agriculture or education or the USDA; contact firstname.lastname@example.org for questions related to status DEC. 16-17 Technology Conference & Expo, American Society of Association Leadership National Harbor, Md.; www.technologyconference.org DEC. 15-17 New England Vegetable and Fruit Conference Manchester, N.H.; www.newenglandvfc.org DateBOOK November National American Indian Heritage Month National Diabetes Month National Family Caregivers Month Vegan Month National Hunger and Homelessness Awareness Week (Nov. 15-23) Geography Awareness Week (Nov. 16-22) American Education Week (Nov. 17-21) Daylight Saving Time Ends (Nov. 2) Election Day (Nov. 4) Veterans Day (Nov. 11) Homemade Bread Day (Nov. 17) National Education Support Professionals Day (Nov. 19) Great American Smokeout (Nov. 20) Thanksgiving (Nov. 27) December National Pear Month Safe Toys and Gifts Month Tropical Fruits Month Worldwide Food Service Safety Month Cookie Exchange Week (Dec. 1-5) National Hand Washing Awareness Week (Dec. 7-13) Hanukkah (Dec. 16-24) Kwanzaa (Dec. 26-Jan. 1) World AIDS Day (Dec. 1) St. Nicholas Day (Dec. 6) First Day of Winter (Dec. 21) Christmas (Dec. 25) January Financial Wellness Month National Get Organized Month National Mentoring Month National Soup Month National Volunteer Blood Donor Month Oatmeal Month Poverty Awareness Month Shape Up US Month Diet Resolution Week (Jan. 1-7) National Obesity Awareness Week (Jan. 12-18) Healthy Weight Week (Jan. 19-23) New Year’s Day (Jan. 1) Martin Luther King, Jr.’s Birthday (Jan. 19) Enter to WIN Super Sundays Taste of Home seeks “legendary homemade recipes that make Sundays the best days” for its “Sunday Best” recipe contest. Submissions can be casseroles, entrées, sides or desserts and will be judged on taste, visual appeal, creativity and crowd appeal. One grand-prize winner will receive $500, one first-place winner will be awarded $300, one second-place winner will earn $150, one third-place winner will receive $75 and eight honorable mention winners each will win a cookbook. Entries are due November 3, 2014. To view more contest details or to submit an entry, visit www.tasteofhome.com/contests. A Sweet Deal Simplot is hosting a school recipe contest that asks contestants to submit their favorite recipes featuring Simplot Sweets® Sweet Potato Fries or RoastWorks® Sweet Potatoes. Entries will be judged on originality, use of the product(s) and feasibility. The grand-prize winner will receive a four-day, three-night trip to SNA’s Annual National conference (ANC) 2015 in Salt Lake City, including conference registration, round-trip coach air transportation and a three-night hotel accommodation, as well as a consultation with a dietitian. Four runners-up will earn complimentary registrations to ANC 2015. To enter by December 31, 2014, visit www.simplotfoods.com/k12contest. Sensational Stew Devon Delaney of Westport, Conn., was named the grandprize winner of the Tyson Grilled & Ready® “Just Add This” recipe contest for her African Groundnut Chicken Stew. She received an expensespaid trip for two to attend the Taste of Home Cooking School in Fall River, Mass., and $500 spending money. Peek at Pecans Submit your favorite original recipe featuring pecans for a chance to win a grand prize of $100 from Bass Pecan Company. Recipes will be judged on taste, originality, feasibility and appearance and can be submitted through December 31, 2014. Visit www.basspecan.com/contest. No Meat Feat Congratulations to the winners of the 2014 Careers through Culinary Arts Program “Meatless Monday Healthy Pasta Recipe Contest.” Two first-place winners each received $ 5,000: Danielle Rivers of Food and Finance High School, New York, N.Y., for her Pappardelle With Mushrooms, Baby Spinach and Roasted Tomato Sauce and Briana Bernardez of the Los Angeles Center for Enriched Studies for her Pasta Frittata. To view the winning recipes, visit www.meatlessmonday.com/c-cap. Potato Prowess The grand prize in the U.S. Potato Board’s “Guilt-Free Potato Goodness Recipe Contest” was awarded to Linda Hall of Evanston, Ill., for her Nacho Usual Breakfast recipe. She won a trip for two to Los Angeles and the chance to meet culinary personality Lisa Lillien (aka blogger “Hungry Girl”). To view the winning recipe, visit www.potatogoodness.com. Burger Best-of Congratulations to Michael Cohen of Los Angeles, who was awarded the $100,000 grand prize in this year’s Sutter Home “Build a Better Burger® Recipe Contest” for his Chipotle Bacon Maple Jam Burger. The Best Alternative Burger prize of $15,000 went to Cristen C. Clark of Runnells, Iowa, for her Sour Apple Pork Burger. Visit www.sutterhome.com/build-a-better-burger-recipe-contest to view the winning recipes. Cooking up Cornbread The winning recipes in the 2014 National Cornbread Cook-off stretched the concept of main dish cornbread recipes, with the grand prize being awarded to Andria Gaskins of Matthews, N.C., for her Roasted Tomato and Bacon Cobbler recipe. She won $5,000 and a 30-in. stainless steel gas range. Judy Armstrong of Prairieville, La., took second prize for her Mediterranean Cornbread Caprese, and Susan Rodgers of Round Rock, Texas, was named the third-prize winner for her Ultimate Southern Grilled Cheese Sandwich. To view the winning recipes, visit www.marthawhite.com/promotions/cornbread-recipe-contest. Dollars From Dole Kudos to Naylet LaRochelle of Miami, Fla., who was awarded the grand prize in the sixth annual DOLE® California Cook-Off. She earned $25,000 for her Breezy Indian-Spiced Chicken With Mango-Peanut Sauce, Dates and Grilled Mango recipe. Visit www.dole.com/cookoff to view all the winning recipes. Boston Tea Party Congratulations to Susan Madison, director, Marion (Ark.) School District, who won $500 at the 2014 Annual National Conference in Boston, courtesy of Manitowoc. The equipment company hosted its very own Manitowoc Tea Party Contest, in which participants guessed the number of tea bags in a jar. Each day, a daily winner received a $100 VISA gift card, while Madison won the grand prize of a $500 American Express gift card and a $500 donation to the School Nutrition Foundation in her name.
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