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g www.ilsna.net 1
IllInoIs
nEWsGRAMwww.ilsna.net MARch 2013
In thIs Issue:
snAC Bites
An Interview With school
nutritionPros
usDA Grants
national school Breakfast Week
ILsnA Award
Deadlines
February 8, 2103 • sandwich, IL
2013 Illinois Advisory Board Child nutrition Industry Conference
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MY
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MIssIon STATEMENTTo mentor our membership in the advancement of good nutrition for all children.
In EVERY ISSUE
ILSNA Executive Board ...................................................................5
ILSNA Committee Members ...........................................................5
Editorial Profile ................................................................................5
President’s Message .........................................................................7
Nutrition Education Links ...........................................................11
Certification .................................................................................20
SNA Credentialing ........................................................................20
Become a Member .........................................................................22
Corporate Partnership Program Participants ................................23
Corporate Sustaining Membership ..............................................23
sPECIAl FEATURES
HHFLK Chronicles ...........................................................................8
Board Highlights ..............................................................................9
CNIC Thanks .................................................................................10
ILSNA Award Deadlines .................................................................11
SNAC Bites .....................................................................................12
USDA Grants .................................................................................14
ISBE Update....................................................................................16Steps Challenge ..............................................................................18
ILSNA Voting Ballot .......................................................................21
National School Breakfast Week ....................................................24
ADVERTIsInG INDEX
ILSNA .............................................................................................26
Jennie-O ..........................................................................................6
JTM Food Group ..............................................................................4
Key Impact Sales & Systems, Inc. ..................................................15
Kohl Wholesale .............................................................................22
Multiteria .......................................................................................16
Red Gold ........................................................................................25
Schwan’s Food Service .....................................................................6
SunButter .........................................................................................9
Supreme Great Lakes ......................................................................17
Wolff Group LLC .............................................................................2
MEETInGs & EVENTS
MARCH 2013March 3-6 LAC, Marriott, Washington DC
APRIl 2013ACDA Annual Conference sheraton Music City, nashville, tn April 7 – 10
Springfield Legislative DayApril 9
April 18-20snA national Leadership ConferenceMarriott savannah, savannah, GA
snA Future Leader session (in conjunction with snA national Leadership Conference)
MAY 2013ILsnA Crossover Meeting/ strategic Plan Joliet township high school Administration CenterJoliet, ILMay 9-10
JUnE 2013June 25-28Annual Conference tinley Park Convention Center tinley Park, IL
JUlY 2013July 14-17 snA Annual Conference Kansas City, MO
AUGUsT 2013August 19-21 snA state executive Meeting, snA headquartersnational harbor, MD
4 www.ilsna.net g
200 Sales Avenue • Harrison, OH 45030 • 513.367.4900 • 800.626.2308 • www.JTMFoodGroup.com
From Mac & Cheese and Rotini and Meat Sauce, to Maple Pancake Sausage Sandwiches,
you can count on JTM for all your whole-grain rich product needs. We’ve formulated our
whole-grain rich products to help you meet the new USDA regulations while still delivering
delicious, familiar products your students will enjoy. Starting in February, most JTM
products will be produced with whole-grain rich pastas, breadings, and breads.
For a complete list of JTM whole-grain rich products, visit JTMFoodGroup.com/schools.
healthier<
g www.ilsna.net 5
EDIToRIAl PROFILE
The Illinois NEWSGRAM is the official publication of the Illinois School Nutrition Association (ILSNA) that specifically targets Illinois school food service personnel. Our mission statement is to assist our members in advancing the availability, quality and acceptance of school nutrition programs as an integral part of education.
The publication is presented quar-terly and contains features, articles, columns and photographs emphasiz-ing nutrition, food service, health, professional development, safety and sanitation, industry trends and technology.
By advertising in the NEWSGRAM, your company shows support for improved health and nutrition programs for Illinois school children. Our readers recognize and appreciate your support. If you are interested in advertising contact ILSNA at 217-529-6578 or [email protected].
If you would like to contribute content, share new ideas, time saving hints, fun activities and motivational thoughts with our members, send your information to:
Cindy Coffman, NEWSGRAM Editor Email: [email protected]
Frances Canzoneri(Francesca)President (W) 630/[email protected]
Sandra Voss, MS, RD, SNSPresident Elect(W) 630/858-3850 x [email protected]
Roxanne Ramage, SNS Vice President/ConferenceChair (W) [email protected]
Kim MinestraIncoming Vice President/ Public Relations Chair(W) [email protected]
Mary O’ConnorSecretary/Treasurer(W) [email protected]
Deb Magerkurth, SNSPast-President (W) 309/793-5900 x [email protected]
Tracie Suter, SNS Commodity Chair(W) 630/[email protected]
Pam FlemingIAB Chair (W) 630/[email protected]
Lindsay BloughISBE Representative(W) [email protected]
Michele HepnerMembership Chair (W) 309/[email protected]
Bobbie Desprat, SNSNational Legislative Chair(W) 847/963-3929 [email protected]
Jordan Ryan, RD, SNSNutrition Chair(W) 847/774-0193,[email protected]
Sharon Nichols, SNS 2nd Past President(H) 630/[email protected]
Micheline Piekarski, SNSParliamentarian(W) [email protected]
Paula De Lucca, SNS Professional Development Co-Chair(W) 773/[email protected]
Meghan Gibbons, SNS Professional Development (W) 815-886-7246 x [email protected]
Pat Powers, SNSState Legislative Chair (W) [email protected]
IlsnA EXECUTIVE BoARD 2012-2013
Kristin VoigtsCommodity Committee - A(W) 847/[email protected]
Emily ContiCommodity Committee – B (W) [email protected]
Marcia BlumMembership Committee(W) [email protected]
Sue HennellyMembership Committee(W) 815/[email protected]
Susan Malley, SNSMembership Committee(W) 815/[email protected]
Bonnie WrightMembership Committee(W) [email protected]
Karen Kempf, SNS National Legislative Committee(W) [email protected]
Greg Lazzell National LegislativeCommittee(W) [email protected]
Mary Idleman - SNSNational/State Legislative Committee(W) [email protected]
Elena Hildreth Nutrition Committee(W) [email protected]
Colin KaveNutrition Committee(W) 309/792-2887 [email protected]
Stacy Lenihan Professional Development(W) [email protected]
Jill MosherProfessional Development(W) [email protected]
Annette TerzicProfessional Development (W) 630/858-3850 ext. [email protected]
Lauren Hummel, SNS Public Relations (W) 847/755-6680(F) 847/[email protected]
Julie McCoyPublic Relations Committee(W) 309/827-6031 x229 [email protected]
Coletta Hines-Newell, SNSState Legislative Committee(W) [email protected]
IlsnA CoMMITTEE MEMBERs 2012-2013
ClosInG DATES
Issue Deadline
October 2012 .......... Sept. 16
December 2012 .......Oct. 28
March 2013 ............. Feb. 17
May 2013 ...............April 13
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We wrote the book onturkey and gravy. Check out the new edition.
JENNIE-O TURKEY STORE®
Classic Turkey & Gravy
Food Marketing ServicesLaura Ayello • (630) [email protected]
©2012 Jennie-O Turkey Store Sales, LLC
It’s been one of our best sellers for more than 10 years. And now, with 23% less sodium than our 2011/2012 SY formula (600mg vs. 460mg), our Turkey & Gravy is better than ever. What hasn’t changed is the unsurpassed quality and lovable homestyle flavor. The fully cooked, boil-in-bag convenience. The amazing versatility that lets you serve it as is or in a host of speed-scratch creations such as pot pie, soups, and more. But why would you expect anything less from the number-one turkey company in school foodservice?By Deb Magerkurth, ILSNA Past President
I can’t help but think about the changes I have seen in School Food Service since I began this road in 1996. Major changes were being implemented and many of us were in an uproar over the new regulations then but we rose to the task at hand. We attended meetings, talked to peers, called the state and forged onward. Did we grumble and complain along the way? Oh yes most definitely.
As a newcomer, I didn’t have anything to compare to except when I was a kid eat-ing lunches on the stage at Dawson, IA School District. Fish sticks and cornbread with syrup were my favorites! As a teacher at Atkinson High School in Atkinson, IL, students AND teachers ran to the cafeteria for Hannah’s homemade beef stew and cinnamon rolls. What I wouldn’t give for one of her rolls right now. They were HUGE (as big as the main entree section of school trays) and of course with every knead she added the best ingredient, love. That’s why we do what we do, because we care.
You know, its funny, how the regs are given to us and then we find a way to make them work and still please our students. It is a 1000 piece puzzle and as I start to put the pieces together I see how we can make a difference. We can’t change ev-erything in one year, but we can start to plant the seeds for better nutrition. We didn’t get here overnight, it has taken years so it will take a few more years to see a healthy balance between healthy eating and exercise. I’m curious to see just what kind of impact we will have on the next generation. Just think, maybe we can make a difference. And WHY? you ask, because we care. g
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Key Impact Sales & Systems, Inc.Debbie Wolgast Mary Beth LeeEducation Segment Manager Education Segment Manager312-882-6854 773-306-9286
FOR MORE INFORMATION, PLEASE CONTACT:
nourishing successTM.
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IlsnA InDUsTRY ADVIsoRY CoMMITTEE 2012-2013
Alice Anthony(W) [email protected]
Peter BergmanPacific Coast Marketing, Inc. (W) [email protected]
Marcia BlumGordon Food Service(W) [email protected]
Carl BoutilierMirkovich & Assoc. Inc.(W) 630/[email protected]
Howard Cohen(W) [email protected]
Kristin Frank – MS, CFCS, LDN (W) 815/[email protected]
Susan Kidwell, RD, LD(W) 217/722-5000 x [email protected]
Cheryl PrattProgressive Food Marketers(W) [email protected]
Sandy SchumannHJ Heinz(W) 773/519-5678 [email protected]
Steve SchwartzmanA+ Café1151 W. 14th Place, Ste. 334Chicago, IL 60608(W) 888/610-1020 x514(C) 773/[email protected]
Gail SullaMaster Food Brokers6818 W. 30th PlaceBerwyn, IL 60402(W) 630-833-3988(C) 708/[email protected]
Mary VonckSchwan’s Food Service3712 Ryder CourtNaperville, IL 60564(C) [email protected]
Pam FlemingIAB Chair Fox River Foods4030 Baseline RoadMontgomery, IL 60538(W) 630/896-1991(F) 630/[email protected]
By ILSNA President Francesca Canzoneri
As I write this article, the sun is shining and giving me the feeling that Spring is right around the corner.
For a couple of years now we have talked about change. On that note, for those of us who serve breakfast the new meal pattern requirements for breakfast will go in to affect this coming school year 2013-14. Breakfast will follow the age appropriate categories along with maximum and mini-mum calorie requirements.
The Healthy, Hunger-Free Act of 2010 requires USDA to establish nutrition stan-dards for all food sold in schools, beyond the federally supported school meal programs. Highlights of the USDA’s “Smart Snacks in School” proposed rule include the following:
• More of the foods we should encourage. Promoting availability of healthy snack foods with whole grains, low fat dairy, fruits, vegetables or protein foods as their main ingredients.
• Less of the foods we should avoid. Ensuring that snack food items are lower in fat, sugar, and sodium and provide more of the nutrients kids need.
• Targeted standards. Allowing variation by age group for factors such as bever-age portion size and caffeine content.
• Flexibility for important traditions. Preserving the ability for parents to send in bagged lunches of their choosing or treats for activities such as birthday parties, holidays, and other celebrations; and allowing schools to continue traditions like occasional fundraisers and bake sales.
• Reasonable limitations on when and where the standards apply. Ensuring that standards only affect foods that are sold on school campus during the school day. Foods sold at an afterschool sporting event or other activity will not be subject to these requirements.
• Flexibility for state and local communities. Allowing significant local and regional autonomy by only establishing minimum requirements for schools. States and schools that have stronger standards than what is being proposed will be able to maintain their own policies.
• Significant transition period for schools and industry. The standards will not go into effect until at least one full school year after public comment is considered and an implementing rule is published to ensure that schools and vendors have adequate time to adapt.
The public, including Illinois schools, are encouraged to review the proposal and to provide comments directly to USDA through www.regulations.gov no later than 60 days from the official publication in the Federal Register. Check the ILSNA website for additional information and guidance on sending comments to USDA.
As we continue to face challenges, please remember that we are all in this togeth-er. Together with our State Agency, ILSNA will provide you with some of the tools you will need to help you better serve your students.
Please join us in Tinley Park, IL on June 26 -28 for the ILSNA Annual Conference. Roxanne Ramage and her team have been working very hard to provide ILSNA members with many learning and networking opportunities.
Please take advantage of these opportunities; hope to see you there. g
PREsIDEnT’s MESSAGE
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Meghan Gibbons
District Name: Valley View School District #365UEnrollment: 18,000Number of Schools and Type: 19 school in total: 12 ES, 5 MS, 2 HSPercentage of Free or Reduced Eligible: 60%
How have the new regulations (HHFKA) affected your partici-pation?
Our meal participation has increased at all 19 sites.
Have the changes affected your budget?
Dramatically! For the month of October, district-wide we purchased over $100K more from our distributor than the prior year. A small part of this is due to increased participation, but the larger part is due to huge in-creases in fruits/vegetable purchases.
What has been the biggest challenge regarding the implementation of the HHFKA thus far?
The greatest challenge for us has been adapting our labor hours to adjust to the more labor-intense menu. We use a biweekly Meals Per Labor Hour Re-port to do so in an inefficient manor.
Have you seen more plate waste since implementing the new meal pattern?
This is too difficult to determine at this point as we have not objectively completed a plate waste study. Sub-jectively, custodians at some sites note an increase in waste while other sites note no significant difference.
Have you had any comments/concerns/encouragement from parents or staff regarding the HHFKA?
All positive comments with one repeated exception. I’ve received multiple e-mails wondering why only non-fat milk is offered. Parents are very frustrated this is the student’s only choice. Once I explain this is a new USDA reg and that scientifi-cally non-fat milk is age appropriate and contains the same vitamins as 1% fat and greater milk, they seem to be content. Clearly, there is still much misperception about fat free milk.
Have you submitted the “6 cent” menu certification? If so, how much time would you estimate that completing it?
Yes! Keeping in mind that I had 6 worksheets to complete (3 grade levels) and the fact that I had all information needed organized before entering info, it took me greater than 30 work hours to complete.
Did you have to make any changes to your menu when completing the “6 cent” menu certification in order to meet the new meal pattern? Yes. We had to reduce the frequency of condiments offered, in particular low-fat ranch. In addition, we had to add whole grain breads in a few meals where we previously thought we met require-ments.
What advice can you give to other Districts that might be strug-gling with the required changes?
Have the following items completed and organized BEFORE you begin your worksheets:
Completed production sheets for the week you’re entering, nutritional informa-tion inclusive of bread/grains and
meat/meat alternates in addition to calories and saturated fat for each item, quite a bit of coffee and a speed dial to your best friend in School Nutrition.
The good news is that we’re all in the same situation and we are all happy to assist each other. Another reason why School Nutrition is an incredible field to work in! g
HHFKA CHRonIClEs: AN INTERVIEW WITh SchOOL NUTRITION PROS
By ILSNA Nutrition Committee
Have you added new menu items or recipes to help you meet the new meal pattern?
More than I could possibly list here. Some examples include: Open Faced Chick-en Jalapeno Pita, Lemon Pepper Chicken Breast w/Roasted Red Potatoes, BBQ Chicken Salad, Hummus w/Flatbread, Fish Tacos, Rice Bowls, Burrito Bowls, etc.
g www.ilsna.net 9
Raise Your Hands for SunButter®!
Need more info or samples?Contact [email protected]
or call 1-877-873-4501.Broker - Key Impact Sales
SunButter® is a USDA Commodity1.1 oz. equals 1 meat/meat alternate
SunButter.com
Peanut Free Sunflower Seed Spread
IlsnA BoARD MEETInGs
June 28th, Tinley Park Convention Center, Tinley Park, IL
Mar 9 & 10 ILSNA Cross Over meeting, Joliet Township High School Administration Center, Joliet
•Fran Canzoneri, President and Sandy Voss, President Elect updated the board on the progression of the partnership with ISBE
•Sandy Voss has nominated Tracie Suter for Vice-President Elect, ballot is included in this issue
•The following By-laws were discussed and amended:
Article IV. ORGANIZATIONAL STRUCTURE AND GOVERNMENT
The Executive Board shall consist of:
1. The elected members “Executive Committee” (President, President Elect, Vice President, Vice President Elect, Secretary/Treasurer, and two immediate past State Presidents).
Article V. EXECUTIVE BOARD RESPONSIBILITIES
A. President: Shall serve as chair of the Executive Board and serve as ex-officio member of all committees. Shall appoint chairs of standing and special committees with the approval of the Executive Board.
B. President Elect: Shall automatically succeed to the office of President in the case of a vacancy in that office or at the end of the President’s term. “Shall appoint chairs of standing and special committees with the approval of the Executive Board.”
•The State Legislative Committee will hold a Legislative Day in Springfield, Tuesday, April 9th. g
BoARD MEETInG hIGhLIGhTS
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Healthy Breakfast 4 Kids was the theme of the 2013 Child Nutrition Industry Conference held on February 8th at Timber Creek Inn and Suites in Sandwich, Illinois. This conference provided school foodservice directors, employees and industry the opportunity to learn about new products that fit within the USDA breakfast guidelines.
The day started with Mark Haller, Division Administrator ISBE Nutrition and Wellness Programstalking to us about the newly formed partnership with ILSNA to provide training for the State’sschool foodservice directors; what an awesome partnership and op-portunity for all. Mimi Ford,the Keynote Speaker was both informative and entertaining with her presentation entitled “What’s Next? A look at the New Breakfast Regulations”
The Vendor Roundtable Presenta-tions were a successful replace-ment for the “Food Show” format that has been used most recently. Who says change is not good…the attendees and vendors alike were pleased with the new format. Over 40 vendors participated in two ses-sions to provide the attendees with information about breakfast specific products. Product attributes,approximate cost, grain and protein equivalents and how the product will fit into the 2013/2014breakfast meal pattern were discussed.
The ISBE Regulatory Update pre-sented by Chad Martel and Roxanne Ramage, Principal Consultants ISBE Nutrition and Wellness Programs was well re-ceived by everyone. It is always a
good day when school foodservice directors can ask specific questions of these knowledgeable people.
It was a pleasure to work with the Industry Advisory Board and ILSNA to put this program together. A big thank you to all of you that attended and to the vendors for their participation, donations and sponsorships! g
CnIC ThANKS
By Pam Fleming, IAB Chair, ILSNA Board
Vendors:• Advance Pierre• Apple & Eve• Bake crafters Food company• Bongards• café Favorites• campbell Soup company• cargill Kitchen Solutions• chobani• conAgra• country Pure Foods• Dannon• Darlington Farms• Dole• ES Foods• Father’s Table• Foster Farms• General Mills• h.J. heinz• Integrated Foodservice• J & J Snack Foods• JTM• Kellogg’s• Lamb Weston• Los cabos Mexican Foods• Malt-O-Meal• Michael Foods• Mission Foods• notables®• Otis Spunkmeyer• Pepsico
• Pinnacle• Ralcorp Frozen Bakery• Rich Products• Richland hills• RW Baker• Sara Lee• Schwan’s• Sky Blue Foods• Sunny Fresh/Jones Sausage• Super Bakery• Upstate Farms• Windsor Foods
sponsors:• A + café• café Favorites• chobani• Fox River Foods• General Mills• GFS• J & J Snack Foods• Kellogg’s• Key Impact• Key Impact• Kohl• Midwest Dairy• council• Pepsico• Ralcorp Frozen• Bakery• Rich Products• Schwan’s
Thank you to our 2013 CNIC Vendors and Sponsors for making this years program a great success!
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IlsnA AWARD DEADLINES
Award Deadlines
Award Deadline Action Submitted To
Louise Sublette Award of Leadership
Excellence in School Nutrition
December 1 Letter of Intent State Presidents
March 1 Submit Entry
March 15 State Winners Determined
State Presidents to Regional Directors
April 5 Regional Winners Determined Regional Directors
May 1 National Winner Determined Regional Directors to SNA
Heart of the Program Award
March 1 Submit Entry State Presidents
March 15 State Winners Determined
State Presidents to Regional Directors
April 5 Regional Winners Determined Regional Directors
May 1 National Winner Determined Section Chairs to SNA
Outstanding Director of the
Year Award
March 1 Submit Entry State Presidents
March 15 State Winners Determined State Presidents to SNA
April 5 Regional Winners Determined
Member Services Committee
May 1 National Winner Determined
Member Services Committee to SNA
Thelma Flanagan Gold Award
(for State Presidents)
December 15 Recognition Form Regional Directors
December 31 Recognition Forms SNA
President’s Award of Excellence
October 15 State Plan of Action State to Regional Directors
June 1 Completed Application State Presidents to SNA
nUTRITIonAl EDUCATIon LINKS
Action for healthy Kids - www.actionforhealthykids.org
American commodity Distribution Association -
www.commodityfoods.org
American Dietetic Association - www.eatright.org
American heart Association - www.americanheart.org
Food Allergy & ANA Phylaxis - www.foodallergy.org
Illinois NET - www.kidseatwell.org
Illinois State Board of Education - www.isbe.net/nutrition
Illinois School Nutrition Association - www.ilsna.net
Midwest Dairy council - www.midwestdairy.com
National Dairy council - www.nutritionexplorations.org
National Food Service Management Institute -
www.olemiss.edu/depts/nfsmi National Restaurant Association
- www.restaurant.org
School Nutrition Association - www.schoolnutrition.org
United States Department of Agriculture - www.usda.gov
USDA’s child Nutrition Page -
www.fns.usda.gov/cnd/menu/about/aboutcnp.htm
USDA’s Food & Nutrition Service - www.fns.usda.gov/fdd
USDA’s healthy School Meals Resource System -
schoolmeals.nal.usda.gov:8001
USDA’s Local & Wellness Policy -
www.fns.usda.gov/tn/healthy/wellnesspolicy.html
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snAC BITEs 2012
Welcome to SNAC Bites, or SNA Communication Bites. The aim is to help highlight new SNA programs and provide topics and content for your state association newsletters and chapter meetings.
USDA Releases Proposed Rule on Competitive FoodsOn February 1, 2013 USDA released a proposed rule to develop a nation-al policy on the sale of competitivefoods in schools. SNA has assembled competitive foods task force com-prised of operators from eachregion, and industry members. The task force has will begin the process of reviewing the proposal andgathering information and com-ments to respond to USDA. The competitive foods proposal will be akey topic of conversation at LAC. The task force will be represented and will gather comments from LACattendees, just one of the ways to submit comments to SNA.
School Nutrition Association 2012 Fall Membership DriveThe School Nutrition Association’s
NSBW Begins March 4th! National School Breakfast Week (NSBW) is March 4-8. Visit www.school nutrition.org/nsbw for online tools to help you celebrate. On the member resource site, you’ll ac-cess the toolkit, celebration ideas and tips, menus, PR outreach tools, and much more. Don’t forget to visit http://emporium.school-nutrition.org for official NSBW merchandise like aprons, t-shirts, balloons, student giveaways, and more.
Mark Your Calendars for the Inaugural International School Meals Day - March 8, 2013The idea of an In-ternational School Meals day is to raise awareness about the importance of teaching children around the world good nutrition, and to foster healthy eating habits in school and at home, and toshare policies, practices, and re-search between countries
International School Meals Celebration Ideas•HaveanInternationalMenuDay•Haveinternationalfoodtastingsessions or other fun food activities•Holdcookingclasseswithaninter-national theme•Planfundraisingactivitiesforcharities which support school feed-ing programs in developing countries•Incorporateglobalcitizenshipandfood culture into classroom learning•Connectingandpartnerwithaschool in another country and dis-cover different food cultures•Sendamessagehometoparentsabout the day or include informa-tion on your menus
•UseFacebookandTwittertopromote the day. The Twitter hash tag is #ISMD2013
Find out more about Interna-tional School Meals Day and
other celebration ideas at www.internationalschoolmealsday.com. International School Meals Day is part of an evolving relation-ship between the UK and USA on policy and practices in promoting healthy eating in schools
Nominations for National leadership Positions – 2013 ElectionHave you (or someone you know) considered taking the next step in your commitment as a school nutrition professional? SNA is seeking qualified candidates for its national Board of Directors and Nominating Committee. These leaders play an integral role in guiding the future of the Association, as well as the school nutrition profession as a whole. If you or a colleague is up for both the challenges and the rewards of leaders, it’s time to step forward!
Open positions on the Board of Directors for the Fall 2013 election include vice president, secretary/ trea-surer, Northeast regional director, Northwest regional director, Southwest regional director, school nutrition employee/manager representative, state agency representative, Member Services Committee chair and Nutri-tion Committee chair. Representatives are also sought to serve on the SNA Nominating Committee from the Mideast, Midwest, Southeast and West regions. The positions will be elected in Fall 2013 and be installed at the 2014 Annual National Conference (ANC) in Boston.
To propose a name—including your own!—send an e-mail containing the nominee’s contact information to Nominating Committee Staff Liaison Jean Geraghty at [email protected]. Submissions must be received by May 30, 2013. The Nominating Committee will meet in Kansas City, Mo., in July just prior to ANC 2013 to select the candidate slate.
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Pre-Order the Latest Edition of SNA’s Little Big Fact BookSchool nutrition is a highly complex foodservice segment, and it’s more than a little challenging for anyonenew to this profession or industry to get up to speed quickly. SNA’s Little Big Fact Book: The Essential Guideto School Nutrition can help.
This comprehensive overview features facts and figures about the federal programs, USDA Foods, theschool market and a variety of hot topics. And the 2013 edition has been developed to reflect the lat-est at-press-time changes. From the implications of new nutrition standards to the variations in school district administration, this 40-page resource is a must-have for new foodservice directors/managers, school administrators, foodservice brokers, manufacturer marketing/sales teams, state/national legisla-tors and media representatives. Visit www.schoolnutrition.org/bookstore to place your order.
Enter to Win Free Registration to ANC 2013 by Telling Us Why You Love School Nutrition!You have such an important job serving breakfast and lunch to our amazing children, but what is it about working in school nutrition that you love? Is it:
•Knowingyouaremakingadiffer-ence in the life of a child•Makingnewfriendsatworkandthrough SNA•Implementinganewschoolnutri-tion program•LearningsomethingnewataSNAconference•Teachingkidsabouthealthyeat-ing, wellness and nutrition•Creatingnew,kid-friendlyrecipes•Orsomethingelse?
ANC is in Kansas City, the heart of the nation this year so tell us why you (heart) school nutrition and beentered into a sweepstakes to win* one of three (3) free ANC 2013 registrations! Enter to win today at www.schoolnutrition.org/ ancsweeps.
(*Prize includes one (1) annual conference registration fee only and does not include land transporta-tion, airfare, meals, hotel accom-modation or any other expenses. No purchase necessary. VOID WHEREPROHIBITED OR RESTRICTED BY LAW. Visit www.schoolnutrition.org/ancsweeps for complete rules andregulations.)
School Nutrition Foundation Scholarships Now AvailableAre you thinking about going back to school or are currently taking classes and need some financialassistance? The School Nutrition Foundation is now accepting schol-arship applications for its 4 in 1scholarship program.
The four scholarships are the SNF Professional Growth, Schwan’s Food Service, Winston/SNF Build YourFuture and the Nancy Curry Scholar-ship. Awards are up to $2,500.
Eligible applicants must be SNA members for one year (as of Febru-ary 1, 2012) who are enrolled or will be enrolled in a degree program at a vocational/technical, undergraduate, graduate or post graduate level inthe United States. The application deadline is April 9, 2013.
To view all eligibility requirements and the scholarship application please visit www.school nutrition.org/scholarships.
USDA Revises Q and A on Certification for the NSLPRecently, USDA has revised the Child Nutrition Reauthorization 2010: Questions and Answers Related to the Certification of Compliance with Meal Requirements for the National School Lunch Program. This revised Q and A reflect updates based on questions USDA has received and provide additional information on the requirements for the additional reimbursement of 6 cents per lunch. To review visit www.school nutrition.org/mealpattern.
CNIC 2013 Presentations Available Online!If you missed the opportunity to attend CNIC in San Antonio, TX, don’t stress! SNA has made avail-able the CNIC 2013 presentations online. CNIC presented opportuni-ties to partner and create possibili-ties to transform your operation or business and deliver the results you need to move your program to the next level. To continue to share amazing ideas, please visit www. school nutrition.org/cnic 2013presentations to download the presentations. Feel free to share this link with any of your colleagues who were unable to attend.
We hope to see you at SNA’s 2014 Child Nutrition Industry Confer-ence, January 12-14 in Miami, Florida at the Hyatt Regency Miami.
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68 Projects Support Nearly 2 Million Students
Agriculture Deputy Secretary Kath-leen Merrigan announced more than $4.5 million in grants for 68 projects, spanning 37 states and the District of Columbia, to connect school cafeterias with local agricul-tural producers.
“When schools buy food from nearby producers, their purchasing power helps create local jobs and economic benefits, particularly in rural agricultural communities,” Merrigan said. “Evidence also sug-gests that when kids understand more about where food comes from and how it is produced, they are more likely to make healthy eating choices.”
The first-ever USDA Farm to School grants will help schools respond to the growing demand for locally sourced foods and increase market opportunities for producers and food businesses, including food processors, manufacturers, distribu-tors. Grants will also be used to support agriculture and nutrition education efforts such as school gardens, field trips to local farms, and cooking classes.
The grants will serve more than 3,200 schools and 1.75 million students, nearly half of whom live in rural communities. Projects are diverse. Some award recipients, such as the Lawrence County District in Walnut Ridge, Ark., are using grant funds to coordinate efforts with other school districts to aggregate buying power and attract new producers to the school food service market.
Other funded projects, such as Weld County School District 6 in Greeley, Colo., will expand kitchen facilities to serve local products year-round through processing
and freezing techniques. Also, Des Moines Municipal Schools in New Mexico will receive grant funding to increase the types of products it buys from local vendors. Local cattle farmers already supply the school district with 100 percent locally produced beef; USDA grant funds will be used to develop rela-tionships with local fruit and veg-etable producers to serve a full meal using locally sourced products.
This year’s funding also includes:
Twenty-five programs that create jobs by hiring new farm to school coordinators, with 43 projects supporting and maintaining exist-ing staff. In New Haven, Conn., CitySeed, Inc. will hire a procure-ment specialist to help New Haven School Food Programs increase the amount of regionally grown produce in the meals of more than 20,900 urban public school students. (Nearly 80 percent of them qualify for free or reduced-cost lunch).
Thirty-one programs that use food hubs, or partner with mainline dis-tributors. In California, the Com-munity Alliance of Family Farmers will work with a local distributor to create a new line of local pro-duce, making it easier for schools to source products through current distribution channels.
Forty-four projects that will result in development of new products and menu items. For example, the Lake County Community
Development Corporation, in Ronan, Mont., will coordinate with regional lentil farmers to procure protein and fiber rich lentil patties.
An estimated 47 projects will de-velop new partnerships by working with and educating farmers and ranchers new to the school food market. For example, the Washing-ton State Department of Agricul-ture will conduct regional “mo-bile tours” in which agricultural producers and school food service directors tour the state together, learning about agricultural special-ties, identifying opportunities for partnership, and solidifying region-al networks.
Three projects support American Indian communities, including the Fond du Lac Band of Lake Supe-rior Chippewa in Cloquet, Minn. The reservation will implement a program to improve access to local and traditional foods to increase lo-cal economic benefits for producers as well as promote a healthy diet among their youth.
More than 50 projects support hands-on learning activities, such as field trips to farms and creation of school gardens. The Southwest Georgia Project for Community Education, Inc. will coordinate tours of nearby farms for its 35 school partners, serving nearly 21,000 students.
The Healthy, Hunger-Free Kids Act of 2010 (HHFKA) amended Section 18 of the Richard B. Russell National
USDA Awards First Grants to Increase Local Foods in Eligible Schools
UsDA GRANTS
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School Lunch Act (NSLA) to es-tablish a Farm to School program in order to assist eligible entities, through grants and technical as-sistance, in implementing farm to school programs that improve access to local foods in eligible schools. Farm to School grants are administered by USDA’s Food and Nutrition Service. The full list of awards granted for fiscal year 2013 is available at www.fns.usda.gov/cnd/F2S/pdf/F2S_Grants-FY2013.pdf.
Farm to School is one component of USDA’s Know Your Farmer, Know Your Food initiative, launched in 2009 to coordinate the Depart-ment’s work on local and regional food systems and create new
opportunities for farmers, ranchers, consumers and rural communities. An interactive view of USDA programs that support local and regional foods, including farm to school and farm to institution, is available in the Know Your Farmer, Know Your Food Compass. The KYF Compass consists of an interactive map of USDA-supported local and regional food projects and an accompanying guide to our pro-grams and results on the ground. In October, the map was expanded and now includes projects from nine other federal agencies. g
KeyImpact offers many products to fit the proposed nutritional
guidelines for your menu.
For more information or a sample request, please contact: KeyImpact Sales & Systems, Inc. 847.981.8880
Teri Ernest - [email protected] Beth Lee - [email protected] Wolgast - [email protected]
UsDA GRANTS
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IsBE UPDATE
ISBE Professional Development Partnership with ILSNA
Illinois School Nutrition Association Members:
Thank you for providing me with an opportunity to introduce myself. I am Mark Haller, Division Administra-tor for the Illinois State Board of Education (ISBE), Nutrition & Wellness Programs Division. I think we can all agree that this has been a year of change, from new meal patterns, to pilot programs, to the six cent certifica-tion process and more. I want to THANK YOU all for your hard work and dedication to the health and wellness of the children of Illinois.
One change that we are very excited to announce is our Professional Development Partnership with ILSNA. The partnership will create a balance of education on federal program requirements and real life implementa-tion of those requirements. This partnership will allow us to provide educational opportunities in a variety of educational venues, whether it be in-person trainings, webinars and/or online training modules. The launch of this partnership will be an April 24th webinar in which staff from ISBE’s Nutrition & Wellness Programs Division and ILSNA Executive Board Members will discuss professional development opportunities for all schools in Illinois. We hope to have a wonderful turn out for this joint webinar. Be sure to save your spot at https://www1.gotomeeting.com/register/725294913.
I am very excited and motivated by the teamwork that went into developing this multiyear training plan and Professional Development Partnership and look forward to its successful implementation. In the end I believe that this collaboration between ISBE and ILSNA is a win win for Illinois schools as we all successfully tackle the challenges that lie ahead over the next couple of years.
Sincerely,
Mark R. Haller, S.N.SDivision Administrator, Nutrition and Wellness Programs
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• Coffee Kiosk, Smoothie Kiosk or customize the unit specific to your program
FOR MORE INFORMATION CONTACT OUR LOCAL REP:Debra Cassidy of Cassidy Proline / 630-400-9465
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IL_Newsgram_WINTER_Half_Layout 1 10/24/12 5:03 PM Page 1
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For more information contact
Barb Hines 847 610-0051
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A Solid Reputation Servicing The Illinois
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We have the beans that meet your menuing needs! Shelf stable, easy preparation (just add hot water) and serve. And don't forget that Basic American potatoes are a re-processable commodity.
Lamb Weston
How Sweet It IS! Lamb Weston has the sweet potatoes to meet your menu needs. Try the new seasoned rib cut with just a hint of spice, bakeable with great holding power. available through
the commodity program.
Precision Foods
Have you seen the new Latin/Asian Passport shelf stable product to enhance your commodity proteins? From Charro bean seasoning to General Tsao's sauce and more. No MSG, reduced sodium and easy preparation.
Contact Barb Hines at 847-610-0051 for samples, nutritionals and further information on all the products we
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Made possible with support by:
What is it?
A personal wellness program, created just for school nutrition professionals! Get healthier, happier, and more active with this free program from SNA. Any member can participate, regardless of your resources or fitness level.
Why sign up?
Gain access to fitness tips and workout ideas, 25+ healthy recipes, a 15+ page toolkit, and more.
Participate in monthly health challenges for a chance to win prizes. Embrace small habits that can add up to make a big difference in your health!
Monthly challenges
Switching to a healthier lifestyle can be daunting. To help you take small steps towards better health, each month, you’ll begin a new challenge. Whether it’s eating more fruit, walking more, or switching to whole grains, each monthly challenge is different. Participating is easy:
Download and print your monthly tracking sheet All month long, record points on the sheet when you make healthy choices At the end of the month, add up your points. If you earned 50+ points, send the
tracking sheet to SNA for a chance to win a prize!
Prizes
Cookbooks, workout DVDs, gift certificates, spa trips – STEPS challenge participants are eligible to win exciting healthy prizes every month, just for participating in challenges. Each month, 5 lucky winners win prizes.
The STEPS Challenge grand prize? An all-expenses paid trip for two to attend a taping of The Biggest Loser in California!
Get started
Why wait? Start living healthier and feeling energized today! Sign up and learn more! www.schoolnutrition.org/steps
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snA cREDENTIALING ILSNA encourages certification and credentialing. We congratulate the following members who maintain certification and are credentialed with SNA/ILSNA. SNA’s certification plan offers a way for you to receive recognition for your accomplishments in the school foodservice field. The credentialing program was created to enhance the professional image of school foodservices and nutrition professionals.
Congratulations to the following on your achievements
sCHool nUTRITIon sPECIAlIsTs (sns)
Darlene BrooksReginaChappellMaureenConleyPaula De LuccaBobbie DespratKathryn Dundontab ForgacChristine FroleMeghan GibbonsLorie GrantMark hallerDean heldColetta hines-newell
Lauren hummelMary Idleman Clare Keating elizabeth KellyKaren KempfJoan LoveMari-Anne LuckertDebra Magerkurthsusan MalleyMalissa MarsdenChad MartelConstance Muellersharon nichols
Camellia PateyMicheline PiekarskiPatricia PowersRoxanne RamageJordan Ryantracie suterelizabeth tinkenKristin Voigtssandra VossKathleen WorkmanBonnie Wrighttoni Wright
LeVeL 1
Chuck AinsworthBeth AmlongDenise AndersonLeslie BaltrusMichele Baranskisusan BingerCindy BrownVivian BubelisGerardo CappellaniaCathy ClarkDonna D’CampPaula De LuccaBobbie DespratKay FrystakMarilyn Gibsonsuzanne GrimmMargo GusmanPam hardingChristina hernandez
Rosemarie KaczanowskiCheryl LawrenceLisa LeitnerJoanie LombardoMarie MackAfsar Malekasabetsherri Matuszyknancy McCordCathy McCroryLynn McGillLorey MorefieldJane MorrisJill MosherMary O ConnorKim ObrochtaJudy OrlandKaren Portschytammy ReinekingMichael RoacheJody sidenerKaren stevens
Annette terzicDodie tolodxiChristine tranMary Jo WalshDebra WeberBrenda Willeyelizabeth WilliamsBetty Youmans
LeVeL 2
Patricia hayes
LeVeL 3
emi Adamstessa AdcockCathy BreeckKristine hansensusan hennellyMichele hepner
Mary Idlemanelizabeth KellyGeorganne KlageJoan LoveDeborah MadajDebra MagerkurthMicheline PiekarskiDeborah Reeselizabeth schroederCheryl spencerGigi statlerKristin Voigtsteresa Wise
SNS Credentialing Exam
This year’s ILSNA Annual Conference in Tinley Park, IL will host the SNS Credentialing Exam as a
preconference event on the morning of June 26, 2013. If you are interested in obtaining this
professional credential, please visit http://www.schoolnutrition.org/Content.aspx?id=132
for the eligibility requirements. Registration information will be forthcoming.
CERTIFICATIon The Key to Excellence in School Foodservice & Nutrition Programs Certification is a continuing program open to all school food service personnel. SNA’s certification plan offers a way for you to receive recognition for your accomplishments in the school food service field. If you would like information on how to become certified contact SNA at (800) 877-8822 or Cindy Coffman at (217) 529-6578.
Congratulations to the following on your achievements
snA CERTIFIED MEMBERs
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ILSNA Voting Ballot Members of ILSNA are Invited to Vote for the Office of Incoming Vice President
REMEMBER, You can help to steer ILSNA’s future by voting!!!
OFFICE OF INCOMING VICE PRESIDENT
Tracie Suter, SNS Tracie is the Assistant Director of Nutrition Services at Valley
View School District in Bolingbrook & Romeoville, IL. She
began her career as the Director of Food Service for Westmont
School District prior to joining Valley View in 2001.
Valley View is a K-12 district in the south-western suburbs of
Chicago with an enrollment of nearly 20,000 students and is
approximately 62% free/reduced.
The Nutrition Service Department employs approximately 200 employees, working in
19 on-site prep kitchens and a central office staff to support the department.
Valley View has a central warehouse that houses many commodity products that are
redistributed across the district.
Tracie has served the ILSNA board in a variety of areas over the years, most recently
as the Chair of the Commodity Committee.
Write In Nomination :_____________________________________________________________
Yes_____ No VOTE BY MAIL, FAX OR: Ballots must be received by June 1, 2013
3085 Stevenson Drive, Suite 200, Springfield, IL 62703, [email protected], FAX - 217-529-9120
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BECoME A MEMBER AnD JoIn THE SchOOL NUTRITION ASSOcIATION (SNA)
SIX important reasons and benefits why you should become a member of SNA:
1. Meet and network with other school nutrition professional through meetings, conferences, seminars, and online.
2. Professional development opportunities through workshops and online classes.3. Keeping current with important developments in industry through the www.schoolnutrition.org
website and with the School Foodservice & Nutrition monthly magazine.4. Expanding your political voice – SNA advocates on your behalf on Capitol Hill and at USDA to promote child
nutrition programs.5. Materials are provided for you to help educate the public- your students and families.6. Scholarship and grant
opportunities.
Now is the time to join SNA. This is a critical time for School Nutrition Programs. Be aware and prepared for changes that will affect your local program. Let SNA help you meet the demands of this exciting profession.
For membership informa-tion contact: Michele Hepner at 309-945-0413 or email [email protected]. You can also visit the ILSNA website at www.ilsna.net.
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CoRPoRATE SUSTAINING MEMBERShIP
ILSNA offers industry the opportunity to become a member through two different levels of membership... Corporate Partnership Program (CPP) and Corporate Sustaining Members (CSM). ILSNA seeks corporations that support school foodservice professionals and child nutrition programs and share the mission of ILSNA to mentor our membership in the advancement of good nutrition for all children.
MEMBERSHIP BENEFITSCorporate Partnership Program (CPP) - $1,500Membership runs Jan 1 – December 31 each year• Opportunity to post your company logo with link to your website on the ILSNA home page• A 55% discount on all advertising in the semi-annual Illinois NEWSGRAM• 5 subscriptions to the semi-annual Illinois NEWSGRAM• Recognition listing in the semi-annual Illinois NEWSGRAM• One complimentary booth at the Annual Conference (approx. value of $800)• Two complimentary tickets to the Annual Conference Banquet (valued at $150)• Recognition at the Annual Conference Banquet• Complimentary black and white Full Page Ad in the Annual Conference Program for CPP Members (valued at $575)• Recognition listing in the Annual Conference Program• List of ILSNA Foodservice Members attending the Annual Conference
Corporate Sustaining Membership (CSM) - $100Membership runs Jan 1 – December 31 each year
• Company name in Annual State Conference Program • Reduced rate on Annual State Conference Booths• Eligible for Corporate Partnership Program • List of ILSNA Foodservice Members attending the Annual Conference• Five (5) subscriptions to the semi-annual Illinois NEWSGRAM • Eligible to advertise in the NEWSGRAM
Corporate Sustaining Members who would like to increase their support and participation are eligible to become Corporate Partnership Program Participants (CPP). CPP’s are a select group of industry members that receive special consideration and dis-counts on various ILSNA programs and activities. As is evident from the following list, a CPP Membership is an extreme value at only $1,500. This is an ideal way for your organization to increase its participation with and accessibility to school foodservice and child nutrition professionals.
• A+ Café• Advance Pierre Foods• Advantage Waypoint• Asian Food Solutions• Bosco’s Pizza Co.• Brakebush Brothers• Café Favorites• Campbell Soup• Captain Ken’s Foods, Inc.
• ConAgra/Gilardi’s• Culinary Equipment
Group• Dominos Pizza• Fox River Foods, Inc.• General Mills• Gordon Food Service• Hanna-Young
Associates
• J & J Snack Foods• J.T.M. Food Group• Kellogg’s• KeyImpact Sales & Sys-
tems Inc.• Kohl Wholesale• McCain Foods• Mirkovich &
Associates, Inc.
• PepsiCo• Pilgrim’s Pride Corp. /
Gold Kist• Pinnacle• Rich Products• Serv-U• The Schwans Food
Company• Wolff Group Inc.
ILSNA would like to recognize the members of the Corporate Partnership Program. These companies are lead-ers in our industry and we greatly appreciate their continued support of the Illinois School Nutrition Association.
• AccuTemp Products• Aleece’s Pita Chip LLC• American Pride Seafood• Apple & Eve• Barilla America, Inc.• Barrel O’Fun• Basic American Foods• Bernard Food Industries,
Inc.• Bonguards Creameries• Bridgford Food Corporation• Cargill Kitchen Solutions• Carl Buddig & Company• Cavendish Farms• Chobani Greek Yogurt• Clear Springs Food• Clemens Profit Group• Dannon
• Donovan Food Brokerage• Eisenberg Sausage Co.• Ekon-O-Pac, Inc.• ES Foods• Galley Inc.• Genesis Marketing Group• Heartland School Solutions• Heinz• Hess Meat Machines• HighLiner Foods (USA) Inc.• Home Juice Corp.• HPS• Idahoan Foods, LLC• Integrated Foodservice• Jennie-O-Turkey Store• Kings Delight/Perdue• Kronos• Lings
• Mackesey & Associates, LLC• Marzetti Company• Master Food Brokers• MCI Foods - Los Cabos• MealTime-The CLM Group• Michael Foods• Midwest Dairy• Miller & Stryker Assoc., Inc.• Multiteria• National Food Group• notables®• Otis Spunkmeyer Inc.• Parway Tryson• Payless ShoeSource• Peterson Farms Fresh• Preferred Meals Systems,
Inc. • PRF Marketing
• R & B Marketing• Ridgefield Slushie• RW Bakers Co. • Saverino & Associates, Inc.• Schoep’s Ice Cream Co., Inc.• SunButter/Sungold Foods• Sunset Orchard/
Richland Hills• Super Bakery• The Father’s Table• The Jay Mark Group LTD.• The Switch Beverage
Company• Trident Seafoods• True Food Service
Equipment• Welch’s• UNO Foods Inc.
ILSNA would like to recognize the Corporate Sustaining Members:
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Although it’s stressed in schools, not every student has access to eat a nutri-tious breakfast to start the day. Some students might skip the meal because they don’t realize how important it is.
During National School Breakfast Week, schools help encourage and educate students on why they should partake in what is considered the most impor-tant meal of the day.
District 211 participated in National School Breakfast Week outlined by the School Nutrition Association from March 3 through March 8. The purpose was to promote the importance of breakfast to students and how it’s benefi-cial not to skip.
“Regardless of where breakfast is consumed, it is truly one of the best ways to start the day,” said Lauren Hummel, director of food service in District
211. “Studies have consistently shown that breakfast not only improves classroom performance, test scores, and grades, but also decreases issues related to behavior and absenteeism. Breakfast helps our bodies regulate our metabolism and blood sugar, as well.”
National School Breakfast Week was established in 1989 in coordi-nation with the School Nutrition Association. It provides schools with the opportunity to highlight and promote the importance of school breakfast.
The theme this year was “Be a Star with School Breakfast” and showcased how role models such as musicians, actors, and ath-letes need a healthy start every day to be successful. Even celebri-ties need to start their day with a healthy and balanced breakfast.
Fremd, Conant, and Hoffman Estates High Schools had their own campaigns to promote eating breakfast.
Fremd High School had a breakfast with the principal on March 8. Conant High School conducted a breakfast trivia game through-out the week with raffle prizes. Hoffman Estates High School offered free fruit with each breakfast and posted breakfast trivia throughout the cafeteria.
Hummel said District 211 breakfasts are designed to meet guide-lines for fat, calories, saturated fat, and other vitamins and min-erals. Students are offered a variety of hot and cold options that feature whole grains and various sources of protein in addition to milk and fruit or 100 percent fruit juice.
“District 211 breakfast participation has increased by over 40 percent in the last two years alone,” she said. “Breakfasts may in-clude egg and cheese on a whole grain bagel, low-fat yogurt with a whole grain cereal bar, homemade breakfast burritos and home-made whole grain French toast. However, the all-time student favorite is the chicken on a biscuit sandwich.” g
District 211 Participates in National School Breakfast Week, Stresses Importance of Meal
nATIonAl sCHool BREAKFAST WEEK
Fun facts such were posted throughout the week at Hoffman Estates High School examples below
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IllInoIs nEWsGRAM3085 stevenson DriveSpringfield, IL 62703
PResORt stAnDARDu.s. POstAGe PAID
sPRInGFIeLD, ILPeRMIt #500
Mark your calendar and plan to attend the 2013 IlsnA Annual Conference
Wednesday June 26th – Friday, June 28thTinley Park Convention Center • Tinley Park, IL
Plan to join school nutrition professionals from across Illinois at the 63rd Annual ILsnA Confer-ence! this conference will feature professional development opportunities for every food service worker. Attendees may want to register for one of several pre-conference opportunities. Options include healthy edge nutrition Course, a tour of a dairy farm, the 5 hour sanitation Refresher Course, sitting for the school nutrition specialist (sns) Credentialing exam or a Cooking Com-petition with teams representing Illinois schools.
After the pre-conferences end, the learning will continue! the conference will host a variety of educational sessions, industry exhibits, culinary demonstrations and much more focusing on the key areas of professional development. the key areas include Operations,nutrition, Administration and Communications/Marketing!
Exhibitor application is available on the IlsnA website, www.ilsna.net, meetings/events tab, annual conference.
Roxanne Ramage, ILSNA Vice President/Conference Chair
Watch for registration information soon!
