the official JOURNAL for the california child nutrition professional

PRSRT STDUs Postage

PAIDPermit #271Tucson, AZ

Spring 2013Spring 2013

SPRING 2013 California School Nutrition Association Volume 56 - No. 4

Poppy SeedsPoppy Seedsthe official JOURNAL for the california child nutrition professionalthe official JOURNAL for the california child nutrition professional

GRABAND GO

™

Sun Butter • 100% Real Fruit Juice • Raisins • Cinnamon

Graham Crackers • Roasted Honey Nut Sunfl ower Kernels

2 M/MA, 1 Grain, 1 Cup Fruit

™Chedder Cheese Sticks • 100% Real Fruit Juice • Raisins

Lightly Roasted Sunfl ower Kernels • Honey Graham Crackers

2 M/MA, 1 Grain, 1 Cup Fruit

We did some “outside the box” thinking and found out the answer happened to be in the “box” the entire time. Introducing shelf stable Energy-2-Go™ Power Up and Energizer complete meals. Just add milk and you have a reimbursable supper meal. Meeting the USDA compliance standards has never been so easy.

No Refrigeration, No Time to Prepare, No Problem.

Spring 2013 1 CSNA - Poppy Seeds Magazine SpSprSpSprSprrSppSpSpSpSppp ingingininginngngnnnnnn 202020202020200002022 13 1313131333131111 111111111CSNCSNA A A -A --- PoPoPoPoPoppyppyppyp Seedsedsss MMMMaMaMaMaMagazgazgazazg ineneneneneneneeneeeneeeineen

ContentsContentsPoppy Seeds - The Off ic ial Journal for the California Child Nutri t ion ProfessionalCalllll iiiiii fffornniiia CChhilldd NNutriii t iion PProfffessiionallCallllll iiiiii ffffornniiia CChhilldd NNutriii t iion PProfffessiional

Spring 2013Spring 2013 VolumeVolume 56 56 Number 4Number 4

REGULAR DEPARTMENTS2 President’s Message By Margan Holloway, SNS, CSNA President8 School Nutrition Representative’s Message By Terri VanderStouwe, CSNA School Nutrition Rep 9 Editor’s Message By Sally Spero, SNS, Poppy Seeds Editor 56 Board of Directors58 Local & Supervisory Chapters59 Membership Application60 Sustaining Member Application72 Master Calendar

CSNA & SNA6 CSNA Strategic Pillars10 New Director’s Course Scheduled for Summer 201312 Professional Development at the November Conference13 Congratulations to 12 New Future Leaders22 Chop-Ed - Three, Two, One... Open Your Boxes! By Margan Holloway, CSNA President26 Chop-Ed Recipe for Fun! By Kim Parenteau, President, Chapter 37 & Cuisine Queen Team63 Thank You for Serving

CHAPTER AND SCHOOL NEWS8 Chapter 44 Update By Eloisa Parra, Chapter 44 President44 Breakfast In the Classroom By Cyndi Eastwood, Historian, Chapter 44 & Stacia Ortega, Public Relations, Chapter 44 46 Ramp Up for a Presidential Visit By Wanda Grant, RD, Palm Springs USD67 Cupertino Introduces Yoga in the Kitchen By Sucheta Gehani, San Jose State Univ. Student, Intern at CUSD70 A Healthy Start Through FFVP By Denise Mendez, Student Dietetic Intern

THIS AND THAT50 Summer Meals Keep Kids Healthy, Ready to Learn By Patrice Campbell, MPH, CA Summer Meal Coalition53 A Recipe for Leadership By Lynette Rock, CSNA President-Elect54 Dr. Robert Lewis Wins 2013 FAME Award By Sally SPero, SNS, Poppy Seeds Editor65 Cover Photo By Janet Pohl-Schollenberg, Communications Specialist, Turlock USD68 Want MORE From Work? By JoAnne Robinett72 Summer Workshop Flyer

2012 INDUSTRY SEMINAR61 Save the Date! Marriott Newport Beach - May 5-762 Industry Seminar Registration Page

PUBLIC POLICY & LEGISLATION41 2013 State LAC - Legislative Action Conference By Debra Amos, CSNA Public Policy & Legislation Chair42 2013 SNA LAC43 CSNA 2013 Federal Issue Paper

AWARDS & SCHOLARSHIPS15 Awards & Scholarships Information16 Application for Outstanding Director of the Year17 Application for a Recognition Award18 Application for Heart of the Program Awards19 Application for Louise Sublette Award20 Application for Scholarship for Graduating Senior21 Application for Josephine P. Morris Scholarship

2012 CONFERENCE WRAP-UP28 NAC at 60th Annual Conference29 CSNA NAC Tee Shirt Contest 30 Chino Hills HS at NAC in Pasadena

GEAR UP FOR CHANGE - 2013 CONFERENCE31 61st Annual Conference - Palm Springs31 Invitation to Conference By Agnes Lally, M.S., 2013 Program Chair & President-Elect33 61st Annual Conference Keynote Speakers34 Silent Auction, Resource Room & Workshops35 61st Annual Conference Registration Form38 Chop-Ed Competition - Palm Springs

SSSSPPPPRRIIIII

NNNGGGG 2222

00001133

AAAAAADDDDDDVVVVVVEEEEEEE

RRRRRRRRTTTTTTIIIIISSSSS

EEEEERRRRRRRRRR’’’’’SSSS

IIIINNNNDDD

EEEEXXXXX

A Higher Level . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Arrow Restaurant Supply . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Big Tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Chef’s Toys . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Domino’s Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Field Fresh Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Five Star Gourmet . . . . . . . . . . . . . . . . . . . . . . . . . . .IFC, 36-37

F.W.E. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

G.A. Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Gold Star Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . BC

Heartland Payment Systems/Nutrikids. . . . . . . . . . . . . . . . . 47

InnovAsian. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Lund-Iorio . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Precision Foods/Foothill Farms . . . . . . . . . . . . . . . . . . . . . . 25

S.A. Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

San Diego Restaurant Supply . . . . . . . . . . . . . . . . . . . . . . . . 12

Smuckers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Sun Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Superior Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69

The Danielson Co. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Tony Roberts Company - Christmas Adventure . . . . . . . . . . 66

Trimark Economy Restaurant Fixtures . . . . . . . . . . . . . . . . . 34

U.S. Food Service San Diego . . . . . . . . . . . . . . . . . . . . . . . IBC

Western Pacifi c Distributors . . . . . . . . . . . . . . . 71

2 Spring 2013 CSNA - Poppy Seeds Magazine

For some crazy reason I am having a hard time writing this Message to all of you. I read the others that I wrote before for the Winter, Fall and Summer Issues of Poppy Seeds and I thought…”Hmm not bad...” But here I sit in front of the computer screen and it’s blank. So I’m looking out the window and there it is. Bam. It hits me right in the face: Spring! It’s all around. Green grass, fl owering acacia trees, people walking their dogs along the pathway, fl owering bulbs showing their beauty, the sun shining brilliantly and Mount Tamalpais in the background in all its glory. I have much to be grateful for.

In contemplation I realize too, that this is my last arti-cle to you as your President of CSNA. What an honor and pleasure it has been to serve. I am very proud of the accomplishments we have made together. Last May we defi ned a course for our Association and fol-lowed fi ve Pillars, each with a different focus; Edu-cation and Professional Development, Public Image, Advocacy, Community and Membership. Under each of those pillars we determined an objective and ac-tion plans on how to achieve them. In looking at our Pillars (See Pillars on Page 6 of this issue) out of the 24 Action Plans we developed we have accomplished nearly every single one with just a few still “In Pro-cess” that aren’t quite fi nished. However, by the end of my term, who knows? Some of the Action Plans that I am especially proud of are, Pillar I, Public Im-age, “Develop a Marketing Toolkit to enhance Public image on a district level”. Working collaboratively with CSNA members, the CDE, the California En-dowment, and in large part, our own Linda Sweeney, the Toolkit is ready to go. Over the next few months the Toolkit will be launched at some Chapter meet-ings but all of the information can be found on our

website. It is a fantastic tool for you to use to market your programs for every target audience imaginable. Another accomplishment is Pillar IV, Community, with the objective to build partnerships and relation-ships with allied organizations. We have done tre-mendous work in this area by meeting with members of the State Legislature and inviting them into our schools to see what school lunch is all about. We have had booths at the PTA, CSBA, CASBO and the Obe-sity Conferences (in June) and we have developed an amazing working relationship with CDE’s Nutrition Services Division. They have reached out to us on many topics, asking for our input and graciously pre-sented at many of our meetings, which at times, were quite contentious. My thanks and gratitude to Sandip Kaur and her Team at NSD for their support.

Something else we accomplished this year was the thorough revision to our By-laws and Standing Rules. These important documents govern our Asso-ciation and are critical to our success. I want to thank the team who worked on this; Scott Soiseth, Lynette Rock and Janine Nichols. We literally spent days go-ing over each line and making sure the information was up to date and refl ected our membership. Then the By-laws went to the House of Delegates (HOD) for approval. Thank you HOD for helping us get this passed. Then the Standing Rules were updated and that document went to the Board of Directors (BOD) for approval. Thank you BOD for your help. Both documents are available to you on our website un-der Membership/Board of Directors on the right hand side where all the forms are located.

President’s Message

By Margan Holloway, SNS, CSNA President

Continued on

Spring 2013 3 CSNA - Poppy Seeds Magazine

That’s right, the best, no mess, deliciousness now have at least 11 grams of Whole Grain!

Plus, with every qualifying purchase of Smucker’s® Uncrustables® sandwiches you can earn points for sweet rewards!

Simply sign up at www.RewardsInHand.com and start earning today!

-Points Program-

Whole Grain just got a whole lot more fun!

New Wheat Bread!

Sandwiches meet new USDA guidelines

New Wheat bread!

©/® The J.M. Smucker Company


Speaking of website, we launched our updated, beau-tifi ed, navigable website last winter. It really looks fantastic and is much easier to fi nd what you are look-ing for and carries our message clearly: Kids are what we are all about. The information for professional development opportunities, conferences, legislative advocacy, and Industry partners; all help to make us better prepared to serve those children. And don’t for-get the member login page where you can fi nd that person you met at conference that had an idea you liked or the Industry Partner tab where you can look for the perfect product to complete your menu.

Our Legislative Action Conference in the heart of Sacramento was a great success. Debra Amos, Rene Yamashiro and our Legislative Advocate, LeeAngela Reid did a wonderful job of putting together the pro-gram. We had a panel from the State Legislature that gave us some inside information and tips on dealing with your member and we had a mock hearing inside the Capitol that was so well done someone thought it was real. Scott Soiseth did a great job chairing the hearing and Robert Schram did an even better job

heckling him. Thanks to everyone for putting on a great show.

By the time you read this, it will be April, the last month of my term. I want to thank all of you for a great experience and for your friendship. Although I won’t be your President I will still be involved in some capacity. It’s been too much fun working with all of you to let it go just yet. I wish you peace and gratitude.

Sincerely, Margan


For additional information, please contact us at 949.443.4855 or visit us on the web at www.lund-iorio.com

Manufacturers Representation to the Food Service Industry

Refrigeration Hot Holding/Retherm

Serving Food Safety Cooking

Packaging Transport

Storage Transport Baskets

Food Safety

Serving school lunches for over 40 years SERVINGSERVING


CSNA Strategic Pillars VISION: Well-nourished students prepared for success.

MISSION: Educating and empowering members to provide healthy meals

to foster an environment where children achieve overall wellness and lifelong success.

Pillar IEducation and Professional Developm

ent•

Objecti ve – Provide educa-ti onal resources and pro-m

ote the value of educati on to all food service em

ployees•

Acti on Plans•

Training – 1. Chef’s Boot cam

p at Conference in English and Spanish 2. CDE day-long Training at Confer-ence, Novem

ber 8 3. Partnering w

ith CDE•

Encourage Supervisory Chapters to provide training and w

orkshop opportuniti es for Local Chapters as w

ell as m

entoring – In Process•

Educate all CSNA mem

bers about SNA Credenti aling and Certi fi cati on Program

s - 1. Arti cle in Poppyseeds 2. SNS Exam

at Conference 3. Blast em

ail adverti sing 4. Creati on of an SNS Exam

Study Group w

ith Power-

Point Q&A/Study Guide

5. Information on CSNA

Website

• Develop m

ember certi -

fi cati on training module

(pending Reauthorizati on

Regulati ons )

Pillar IIPublic Im

age•

Objecti ve – Educate our com

muniti es on our Child

Nutriti on Programs

• Acti on Plans

• Partner w

ith Culinary and Di-eteti c Program

s to promote

our image – 1. Indi-

vidual districts working w

ith local Universiti es and Interns 2. Booths at PTA, CSBA and CASBO Conferences 3. Interns att ending Chapter m

eeti ngs 4. Student rate for Conference 5. Interns volunteering at Conference in lieu of reg-istrati on 6. Chop-ED

• Educate our m

embers

on how to advocate on

Child Nutriti on Programs

– 1.Breakout Sessions at Conference; You Invited W

ho? And What Your School

Board Needs to Know 2.

LAC Sacramento 3.

Arti cles in Poppyseeds

• Develop a M

arketi ng Toolkit to enhance Public im

age on a district level

Pillar IIIAdvocacy•

Objecti ve – Build relati on-ships w

ith local, state and federal legislators so they look to CSNA as the experts on Child Nutriti on Program

s

• Acti on Plans

• Inform

and engage mem

-bers on current legislati ons and trends on Child Nutri-ti on Program

s – 1. PP&L

Comm

itt ees at State and Chapter levels 2. LAC in Sacram

ento and DC 3. Capital Advisors Group w

eekly updates

• Prom

ote Child Nutriti on Program

s on a site level by inviti ng local legislators to the district

• Increase m

ember contacts

with legislators by 25%

Pillar IVCom

munity

• Objecti ve – Build partner-ships and relati onships w

ith allied organizati ons

• Acti on Plans

• Identi fy w

ho the allied organizati ons are – Invited 9 allied organizati ons to Con-ference. PTA, CASBO, CFPA, CSEA, CSBA, ACSA, CDA, CTA

• Create and send out a lett er from

the President to allied organizati ons – 1. Lett er of Invitati on to Conference

• Host events for the com

mu-

nity on a local level •

CSNA host booths at allied organizati ons confer-ences – 1. Booth at PTA Conference last spring 2. W

ill have booths at CSBA in Novem

ber and CASBO in April

• Appoint a Liaison to the top allied organizati ons – 1. President acts as Liaison to allied organizati ons 2. M

et with top Legislati ve Aids

at 2 school Districts 3. Hosti ng event w

ith the Ed Coaliti on in Novem

ber

Pillar VM

embership

• Objecti ve – Increase CSNA m

embership in districts that

are not currently mem

bers – no m

embership deserts

• Acti on Plans

• Assess current m

embership

strategies – In Process•

Reach out to non-mem

bers with

educati onal materials in various

languages – 1. Mem

bership Brochure – English only

• Use Industry to prom

ote mem

-bership w

hile on sales calls – 1. Brochure com

pleted and on w

ebsite 2. Breakout Session for Industry only on m

ember

benefi ts•

“Tell a friend – Bring a friend” prom

oti on and incenti ve – In Process w

ith Mem

bership •

Discounted rates for younger, college students – 1.Com

pleted•

Create a mem

bership and career brochure for dieteti c interns – 1. Brochure com

pleted•

Have a breakout session at conference for interns 1. Invited Interns to volunteer at Conference in lieu of registra-ti on

• Inform

all site level staff of the benefi ts of being a CSNA m

em-

ber – 1.Brochure •

New Acti on Plan – Subm

it Aw

ard Nominati ons for Site

Level Staff – In Process


Scan the QR Code

FWE has everything school foodservice operations need to run more efficiently and effectively.

We’ve Got What It Takes

Clymate IQ® Holding Cabinets Retherm Ovens

COOK | HOLD | TRANSPORT | SERVE


School Nutrition Representative’s ReportBy Terri VanderStouwe, CSNA School Nutrition Representative

The Bird Bath

The solid gold-plated birdbathStands strong and patiently,

in front of the apartment dwelling.Filled to the brim with water,

It glistens in the evening haze of the setting sun.

It stands like a silent sentinel, waiting to welcome weary-winged travelersAnd always ready to wash and renew them.

Yet it simply stands, ready and waiting.”

This is the kind of Lunch Lady I strive to be. Al-ways ready to serve and, just like the bird bath, wait-ing to refresh and renew the students with healthy meals.

So do you want to know how to do it? Well, all I can say is CSNA and SNA have given me the tools I needed.

When I fi rst became a member of CSNA I was a 2 hour worker, but through being active in my local chapter, Conference, online classes, certifi cation, and all the wonderful people in the Association to encourage me, I have moved on up, and now I am a Supervisor. Whoda thought?. Thank you to every-one that has helped and motivated me to succeed.

Note: Exerpt of “The Bird Bath” by: Virgean L. F. Bosworth, taken from the book God’s Vitamin C for the Spirit. (1996, V. Bosworth)

Chapter 44 UpdateBy Eloisa Parra,

Chapter 44 President

Chapter 44 held their 4th meeting on January 23, 2013. Our objective was to emphasize the importance of changing unhealthy eating habits for an improved quality of life. The meeting opened with the success of the “Salad-Making-Contest.” The contest’s judges consisted of Mel Olds from ASR Produce, David Pre-uss (President and CEO of Leabo Foods), Mike Steele from Rich Chicks Chicken, and Kim Marksbury (Di-rector of Snowline Nutrition Services).


Poppy SeedsThe Official Journal For the California School Nutrition Professional SPRING 2013 Volumn 56 No. 4

CALIFORNIA SCHOOL NUTRITION ASSOCIATION

HEADQUARTERS OFFICE210 North Glenoaks Boulevard, Ste. C

Burbank, CA 91502(818) 842-3040 Fax: (818) 843-7423

www.CALSNA.org

PUBLISHERJon Nichols

EDITORSally Spero, SNS

California School Nutrition Association 210 N Glenoaks Blvd, Ste. C, Burbank, CA 91502 (858)627-7306 ~ [email protected]

FEATURE EDITORSArlene Pearson

Retired, Recycled and RetreadTerri VanDerStouwe

School Nutrition Representative

POSTMASTER: Send address changes to:

CSNA 210 North Glenoaks Boulevard, Ste. C

Burbank, CA 91502

For advertising information and contributions, contact the

CSNA Headquarters Offi ce.

Poppy Seeds is published quarterly by the California School Nutrition

Association of the United States, an independent professional education

Association incorporated not for profi t.Poppy Seeds is printed for CSNA by:

Sundance Press (800) 528-4827

The information contained in this journal is obtained from sources

considered to be reliable. Materials represent the ideas,

beliefs and/or opinions of authors.

CSNA policy is indicated by offi cial announcement or

statements by the Executive Board. Most of the articles in this

journal may be reprinted giv-ing CSNA and the author credit. Copyrighted material, published without permission and so de-

signed may only be reprinted with consent of the author and/or publication.

SUBSCRIPTIONSWith a contribution of $16.00

(California Residents), or $20.00 (out-of-state), you will receive one

year of Poppy Seeds. Single or additional copies are $7.50 each (includes shipping and handling)

CSNA Taxpayer’s Identifi cation#95-02626680

We see many articles, billboards and TV commercials urging us to “Live Large!” or to make a big decision about our fi nances, our career or our family. And while sometimes a big decision has to be made it is important not to overlook the value of making a small decision.

Let’s say, for example, that you have decided the students at your schools are tired of the current menu and you want to have a new one. It will only take a second to, in your mind, go through everything this will in-volve—working with suppliers to get new products, testing and re-testing and re-re-testing recipes, training staff, reworking assignments putting up new signs, tracking the new sales, etc. etc. You might feel worn out just thinking about it!

But instead of making one big decision you might try making a small decision instead. In the same example you might decide to redo just one or two of your lowest sellers. This will allow you to quickly test the waters and see how the students react. Instead of reordering an entire menu board, you can put up some “New!” or “Limited Time Only!” signs to attract attention. It will also allow you to identify any potential confl icts with existing procedures while it is still easy to resolve (I’m sure everyone would rather avoid the next fi ght over who took whose work cart!)

Another advantage of small decisions is that they can be used to break up a big project into smaller, more manageable pieces. By making a series of small decisions in the example, you would eventually be able to rework your menu to your satisfaction while still keeping your operation running smoothly.

Think small!

Editor’s Message

By Sally Spero, SNS, Poppy Seeds Editor

Sally Spero, SNSPoppy Seeds Editor

California School Nutrition Association 210 N Glenoaks Blvd, Ste. C, Burbank, CA 91502

(858)627-7306 ~ [email protected]


1-800-BIG-TRAY(800-244-8729)

415-863-4082 (fax)

Ask for Kathy Creed or Dave Balassi:

View products and spec sheets online:

www.BigTray.com/school

Back to Schoolwith...

ready to ship

on orders over $250(shipped within the contiguous US)

Annual Conference

New Director’s Course

Scheduled for Summer 2013

Have you heard about the New Director’s Course? Also known as the Child Nutrition Pro-gram Administration (CNPA) course, this 5-day ex-perience will expand your knowledge base with new information and access to so many resources. De-signed for child nutrition personnel who have been in their positions for two years or less, the course is also open to those who would like a review of key child nutrition administration topics.

Topics in the course include:

• Federal and State Regulations• Fiscal Systems• Student Nutrition and Wellness Policies• Sanitation and Food Safety• Human Resources Management• Marketing Practices

Although budgets are tight and time is limited this course is worth the commitment for you and your district. You will return better equipped to run a successful food service operation, knowing the reg-ulations, how to better handle fi nances, and how to work with others. You will be able to network with other districts and learn from them as well. A former student of this course said “I have found that it has been a tremendous networking opportunity and a fo-cus to what are priorities to my food service opera-tion.” Another said, “Wow!!! There is so much more to this profession than I ever knew.”

The course is scheduled in Southern California at the Doubletree Hotel in Ontario from June 24-28. The Northern California course will be in the Sac-ramento area from July 22-26. Registration infor-mation is available on the Cal Pro NET Web site at http://www.nufs.sjsu.edu/calpronet/. The cost is $425 which includes all course materials and some meals. This course is approved for continuing edu-cation units through both California School Nutri-tion Association (CSNA) and Academy of Nutrition and Dietetics (AND).

This summer consider taking advantage of this ex-cellent learning opportunity. We hope to see you there!


17872 Gothard Street, Huntington Beach, CA 92647 Phone: (714) 848-7529 Fax: (714) 841-2356

E-Mail: [email protected] www.gasystemsmfg.com

Northern California Southern California

714-921-2660

Contact Your Local Sales Representative

ACGFood Service Specialist

707-535-9536

Hot Cold Dual OperationCabinet with a Flip up Glass

Sneeze Guard andSolid Surface Top with

Solid Surface Tray Slides.

Don't forget a Digital Menu Board over the wells to let your

students knowwhat you are serving!

Custom Cabinets!

Looking for way to serve more students? Campus Café Enclosure

A great way to bring a nutritional lunch to your students...


Professional Development at the November ConferenceSNS EXAM

Congratulations to our newly credentialed School Nutrition Specialists! A SNS is a person who has successfully passed the School Nutrition Specialist exam, demonstrated the knowledge and competen-cies necessary to manage school nutrition programs and is dedicated to continuing their professional de-velopment (SNS Handbook). There were 6 individu-als who successfully passed the SNS exam that was offered at conference in Pasadena. Help us in con-gratulating:

• Caitlin Bullock• Celeste Calubaquib• Mary Fell• Laura Medrano• Peter Oshinski• Judi Reynolds

The SNS exam is a comprehensive test that covers all areas of the school nutrition program. The areas covered include Facilities, Technology and Equip-ment Management, Financial Management, Food Production and Operation Management, Food Se-curity, Sanitation, & Safety, Human Resource Man-agement, Marketing and Communication, Menu and Nutrition Management, Procurement and Inventory Management and Program Management and Ac-countability.

It is not too early to think about advancing your ca-reer and earning this coveted title. CSNA will be offering the exam as part of the pre-conference ses-sions in Palm Springs in November. There is a great deal to study for this test but we hope to help our members interested in taking the exam next year with a study group that will start in August. There will be more information available in the summer edition of Poppy Seeds.

PASADENA PRE-CONFERENCE WORKSHOPS

For those who came early to conference, the pre-con-ference workshops proved to be a valuable invest-ment of time and money. We held 3 workshops this year on varying topics and interest levels. For direc-tors, the state update was a day-long session that cov-ered new regulations presented by both state person-nel and directors that are successfully implementing some of these changes.

The National Food Service Management Institute provided us with two great sessions, Measuring Suc-cess with Standardized Recipes and Practical Skills for Preparing Quality Meals: A Five-Step Process. The second session was an interactive workshop held at the Le Cordon Bleu Culinary Institute where the Chop-Ed competition was held. Participants learned from the expertise of the chef and enjoyed the hands-on activity.


Congratulations to 12 New Future Leaders!

Twelve CSNA members were nominated for and attended the Future Leaders workshop series this year at conference. They earned valuable Key Area Hours for their time spent in the 7-session track. Our Future Leaders are:

Lucrecia Schmidtke – Torrance USDCyndi Eastwood – Hesperia USDStacia Ortega – Hesperia USDSheena Frederickson – Snowline JSDKimberly Elkholm – Stockton USDJanet Barth – Morongo USDCarol Steere – Morongo USDJoni Delgado – Morongo USDLeticia Garcia – Palm Springs USDDonna Babbitt – Palm Springs USDMaria Hernandez – Elk Grove USDNormi Rivas – Elk Grove USD

The sessions started with discovering their lead-ership style through the Meyers-Briggs personal-ity test. Gale Hartzell led the group through this interesting process of self-discovery. This session was a 2-part presentation that allowed everyone time to take the test and then time to discuss the characteristics of the different personality styles. Most everyone present fi t into a different style and we discussed how leadership issues are dealt with in different ways based on the characteris-tics of the styles. By knowing their style, as well as being familiar with other styles, our Future Leaders will be able to better deal with personnel issues at work, as well as situations at home or in their CSNA chapters. (Any INFJs out there?)

As an added bonus SNA President Sandy Ford presented one of the breakout sessions exclusive-ly for CSNA Future Leaders. What an opportu-nity it was for our small group to hear fi rst-hand about her career choices, decisions, and struggles from this national organization leader.

Robert Lewis, Denise Olm, and Andrew Soliz were our other experienced presenters speaking on com-munication, growing CSNA chapters, and decision making. These speakers all had valuable experience and knowledge that was shared with the class. One of the participants commented of the speakers that “…you could feel the passion of their love and commit-ment which ‘pulled you in’. Those speakers helped me to want to be more involved.”

Who better to tie the course together than Geri Dee who presented the fi nal session? We all agreed that each chapter should have a “Geri Dee” in their mem-bership. She shared her knowledge, passion, and commitment to School Food Service and inspired all.

Be sure to congratulate our Future Leaders when you see them next!


FOR AN UPDATE?ARE YOUR KITCHENS READY

We make food preparation easier and more efficient with high quality equipment tailored to fit your needs.

Breakfast in the Classroom, Stackable Oven Racks & Baskets, Insulated Bags & Rack Covers, Transport Dollies, Packaging Equipment, and more.

(916) 635-0599 www.saproducts.biz Members & Supporters of CSNA & SNA


California School Nutrition Association

Awards & ScholarshipsEach year, at the Annual State Conference, the California School Nutrition Association honors those people who have made outstanding contributions to, or had accomplishments in/for School Food Service. These awards are intended to honor those people who have made outstanding contributions to or had accomplishments in or for school food service. The following Nominations/Applications are due by July 31st. Director of the Year, Heart of the Program Award, Single Unit Award of Greatness (Louise Sublette) and Application for Scholarship for Graduating Senior.

The following is a description of each award, who may submit and who may be considered to receive them. If you would like to submit a name for consideration, contact the CSNA Awards & Scholarships Chair, Anna Fisher, RD.

“LOUISE SUBLETTE” SINGLE UNIT AWARD OF GREATNESS

Who May Apply: Certifi ed members of CSNA & SNA who are responsible to or are a Single Unit Food Service Manager.

Form of Award: A plaque and $200 toward expenses to SNA Conference.

What to Submit: In a notebook no larger than 11” x 12” the following is required:

• Completed Applications for both CSNA and SNA • Goal and reason for choice of goal• Plan to attain goal• Description of Project• Documentation of activities and results

Deadline: July 31 to the Awards and Scholarship Chair

Background Information: This award is presented to a person who has achieved outstanding accomplishments in one or more specifi ed areas in a period of three years. The winner of this award will then apply for the regional and then the national SNA Louise Sublette Award.

The specifi ed areas are:• Increasing food acceptability• Teaching/promoting nutrition education• Interpreting the needs of the school food service pro-gram • Increasing student participation• Training personnel, promoting members professional growth• Increasing public awareness• Involving students in decision making• Securing adequate funding for the school food service program• Cooperating with allied associations to promote child nutrition and/or professional growth opportunities

HEART OF THE PROGRAM AWARD

Who May Apply: A member who is below the rank of Food Service Manager.

Form of Award: A plaque is presented at the CSNA Annual Conference.

What to Submit: A completed application available from Committee Chair. A letter from applicant’s su-pervisor. (see application)

Deadline: July 31 to the Awards & Scholarship Chair.

Background Information: The Heart of the Program Award for school food employees is to recognize the valuable contributions of persons who work with the school food and nutrition manager. These employees determine, to a great extent, whether the program is an outstanding program or merely ordi-nary. Employees infl uence the quality of school food and nutrition programs by their appearance, attitude, interest in young people, cooperation, work atten-dance, creativity, training and willingness to “go the extra mile.” Employees who are preparing and serv-ing food are the“Heart of the Program.”

OUTSTANDING DIRECTOR OF THE YEAR

Who May Apply: Certifi ed member of CSNA & SNA who is a Director/Supervisor

Form of Award: A plaque is presented at the CSNA An-nual Conference.

What to Submit: In a standard size (10” x 11 1/4”) three-ring binder:• Completed application• Goal and reason for choice of goals• Plan to attain goals• Description of project• Documentation of activities and results

Deadline: July 31 to the Awards & Scholarship Chair.

Background Information: This award is presented to a person who has achieved outstanding accomplishments in one or more specifi ed areas in a period of three years.• Increasing food acceptability• Teaching/promoting nutrition education• Interpreting the needs of the school food service program• Increasing student participation• Training personnel• Increasing public awareness• Securing adequate funding for the school food service program• Involving students in decision making• Promoting members professional growth• Cooperating with allied associations to promote child nutrition and/or professional growth opportunities

QUESTIONS REGARDING SCHOLARSHIPS MAY BE DIRECTED TO CSNA AWARDS & SCHOLARSHIPS CHAIR

ANNA FISHER, RDMT. DIABLO UNIFIED SCHOOL DISTRIC

1936 Carlotta Drive Concord, CA 94519 (925) 682-8000 x 4124 [email protected]


Send Applications to:

Anna Fisher, RDMt. Diablo Unifi ed School District 1936 Carlotta Drive Concord, CA 94519

(925) 682-8000 x 4124 fi [email protected]

Who May Apply: Certifi ed member of CSNA & SNA who is a Director/SupervisorForm of Award: A plaque is presented at the CSNA Annual Conference.What to Submit: In a standard size (10” x 11 1/4”) three-ring binder:

• Completed application• Goal and reason for choice of goals• Plan to attain goals• Description of project• Documentation of activities and results

Background Info.: This award is presented to a person who has achieved outstanding accomplishments in one or more specified areas in a period of three years.• Increasing food acceptability • Training personnel • Interpreting the needs of the school food service program • Increasing student participation• Increasing public awareness • Involving students in decision making• Promoting members professional growth • Teaching/promoting nutrition education • Securing adequate funding for the school food service program• Cooperating with allied associations to promote child nutrition and/or professional growth opportunities

CSNA Awards Application

Application for Outstanding Director of the Year

Due Date: July 31, 2013

Applicant Recommended By Place an (X) before each attachmentSchool Name ____________________________ NAME ______________________________ ( ) Detailed description of activity or project showing benefi cial results ____________________________ POSITION ______________________________ ( ) Letter(s) of Recommendation

____________________________ ADDRESS ______________________________ ( ) Copy(ies) of candidate’s published article(s)

____________________________ ______________________________ ( ) Pertinent newspaper clippings showing name of newspaper and date published

____________________________ PHONE ______________________________ ( ) Posters used project ( ) Photographs of project____________________________ SCHOOL ______________________________ ( ) Other: Describe ____________________________ _____________________________________________________________________ Chapter Name ______________________________ ___________________________________________

Briefly describe accomplishment for which award is requested and give reason why activity deserves special recognition:

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________


Who May Apply: Any member of the California School Nutrition Association who is a site level employee or manager.

Form of Award: A plaque is presented at the CSNA Annual Conference.

What to Submit: Completed application. Letter of recommendation from Director of Food Service, Principal, Superintendent or President of the local Chapter. In addition, posters, newspaper clippings, pictures and other documentation relevant to the project of the candidate. Materials are best presented in a notebook.

Deadline: July 31, to the CSNA Awards and Scholarship Committee Chair.


Application for a Recognition Award


Awards are made in the following areas. Place (X) before name of award for which application is made:

Nutrition Legislation Professional Growth

Public Information Creativity CommunicationsApplicant Recommended By Place an (X) before each attachmentSchool Name ____________________________ NAME ______________________________ ( ) Detailed description of activity or project showing benefi cial results ____________________________ POSITION ______________________________ ( ) Letter(s) of Recommendation





Use Additional Pages as Necessary.

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________





The HEART OF THE PROGRAM AWARD will be presented at the CSNA Annual Conference. A plaque will be presented to the recipient. Th e Awardee’s ideas and materials will be shared through POPPY SEEDS.

Qualifications: Must be a member in the Foodservice Employee section. Must be a member of CSNA. Selected for outstanding achievement by individual school district directors/supervisors with fi nal decision by

CSNA Scholarship Committee. Completed application with appropriate attachments.Must be received by the Awards & Scholarship Committee Chairman by July 31.


Application for Heart of the Program Award


Please complete this form and attach required documentation.

Applicant Name:_______________________________________________ Position Title ____________________________________

Applicant Address:______________________________________________________________________________________________

City_____________________________________________________ State__________ Zip Code______________________________ Telephone __________________________________________ Email_____________________________________________________ School District__________________________________________________________________________________________________

CSNA Chapter Name & Number_____________________________________________ #________________

Attachments Required: (Place an X before each attachment)

( ) Completed application

( ) Letter from applicant’s supervisor attesting to: Appearance • Professional Growth Activities • Good Attendance • Creativity • Attitude • Cooperation • Dedication • Ability to interact with students( ) On-the-job picture

( ) Letters of reference from others such as superintendent, assistant superintendents, director/supervisor, etc., supporting the supervisor’s statements.

( ) Newspaper clippings, pictures, etc.

( ) Documentation of incidence of applicant’s “walking the extra mile”

( ) Other

Application & attachments best presented in 8 1/2” x 11” notebook form.Recommended by:

Manager:______________________________________________________________________ Principal:______________________________________________________________________

Director/Supervisor: _____________________________________________________________

School:_______________________________________ Date: ___________________________





Who May Apply: Active SNA Certified members of CSNA & SNA who are employed in a child nutrition program as a Food Service Employee/Manager or Food Service Assistant

Form of Award: A plaque and SNA Annual Conference Registration, and if a Regional winner, travel, registration hotel, up to the CSNA allowable amount, towards expenses to the SNA Conference to receive award.

What to Submit: In a standard size (10” x 11 1/4”) three-ring binder:• Completed applications for both CSNA and SNA• Goal and reason for choice of goal• Plan to attain goal• Description of project• Documentation of activities and resultsFor more complete information and directions, visit WWW.SCHOOLNUTRITION.ORG

Background Info.: This award is presented to a person who has achieved outstanding accomplishments in one or more specified areas in a period of three years. The winner of this award will then apply for the regional and the SNA Louise Sublette Award. The specified area are:

Qualifications: 1. Shall be responsible to or be a Single Unit Food Service Manager.2. Shall be a certified member of CSNA and SNA.*3. Shall have achieved an outstanding accomplishment in one or more of the following area ofgreatness which shall provide a basis for program improvement in Single Units statewide:

• Increasing food acceptability • Teaching/promoting nutrition education• Interpreting the needs of the school food service program • Increasing student participation• Training personnel • Increasing public awareness• Securing adequate funding for the school food service program • Involving students in decision making• Promoting members professional growth• Cooperating with allied associations to promote child nutrition and/or professional growth opportunities

* To be eligible for SNA Louise E. Sublette Single Unit Award of Greatness, candidate must be a member of SNA, Single Unit Section.

Application for Louise Sublette Award


Send Applications to: Anna Fisher, RD Mt. Diablo Unifi ed School District 1936 Carlotta Drive Concord, CA 94519 (925) 682-8000 x 4124 fi [email protected]

Applicant Recommended By Place an (X) before each attachmentSchool Name ____________________________ NAME ______________________________ ( ) Detailed description of activity or project showing benefi cial results ____________________________ POSITION ______________________________ ( ) Letter(s) of Recommendation





_________________________________________________________________________________________________________________

_________________________________________________________________________________________________________________


Qualifications: High School Senior graduating in 2013 enrolling in a junior college, college or university for Fall 2014. Must be nominated by a CSNA member, with preference given to the family member or dependent of a CSNA member.

Application is for Undergraduate Coursework - June 1, 2013 through May 31, 2014

Application for Scholarship for Graduating Senior




Applicant Address:________________________________________________________________________________________________

City_____________________________________________________ State__________ Zip Code________________________________ Telephone __________________________________________ Email_______________________________________________________ School District___________________________________________________________________________________________________

High School(s) Attended ____________________________________________________________________________________________

Inclusive Attendance Dates School Name School Address

__________________ _______________________ _______________________________________________________________

__________________ _______________________ _______________________________________________________________

__________________ _______________________ _______________________________________________________________

__________________ _______________________ _______________________________________________________________

Attachments Required:

1. Recent photograph

2. Offi cial transcript from High School

3. Plans for course study

4. Personal letter indicating plans for future employment in food service and planned future contribution to Child Nutrition Programs as a result of further education.

5. Reference Letter from: Name ______________________________________ Title__________________________________________ Address___________________________________________________________________________________

Teacher:_______________________________________________________________________________________________________ CSNA Member: _________________________________________________________________________________________________ Other: ________________________________________________________________________________________________________

Reference shall include statement regarding applicant’s demonstration of initiative, perseverance, and a creative ability; ability to organize work; reaction to constructive criticism; willingness to evaluate and accept new ideas; cooperative attitude in working with co-workers, school staff and community; interest in assisting with nutrition education in the

dining room, classroom, writing, posters and parent groups; demonstration by leadership ability, etc.

Scholarship grants consist of $500 as shown by presentation of offi cial college transcripts.

SEND APPLICATION & SUPPORTING DOCUMENTATION TO AWARDS AND SCHOLARSHIP COMMITTEE CHAIR BY JULY 31, 2013. Th is form may be duplicated.



Qualifications: One full year membership in CSNA prior to making application. Defined goal in Child Nutrition Service and definite plans for college education.

Application is for: _____ Undergraduate Course _____ Graduate - June 1, 2014 through May 31, 2015

Application for Josephine P. Morris Scholarship




Applicant Address:________________________________________________________________________________________________

City_____________________________________________________ State__________ Zip Code________________________________ Telephone __________________________________________ Email_______________________________________________________ School District___________________________________________________________________________________________________

Education_______________________________________________________________________________________________________

Inclusive Name of Earned Attendance Dates Certificate of Degree School Name School Address

__________________ _______________________ _____________________ ___________________________________________

__________________ _______________________ _____________________ ___________________________________________

__________________ _______________________ _____________________ ___________________________________________

__________________ _______________________ _____________________ ___________________________________________

Attachments Required:

1. Recent photograph

2. Offi cial transcript from High School and/or College Record to date

3. Plans for course study

4. Personal letter indicating plans for future employment in food service and planned future contribution to Child Nutrition Programs as a result of further education.

5. Reference Letter from: Name ______________________________________ Title__________________________________________ Address___________________________________________________________________________________

Immediate Supervisor:____________________________________________________________________________________________ Principa: or Sup.: ________________________________________________________________________________________________ CSNA Offi cer: __________________________________________________________________________________________________ Other: ________________________________________________________________________________________________________

Reference shall include statement regarding applicant’s demonstration of initiative, perseverance, and a creative ability; ability to organize work; reaction to constructive criticism; willingness to evaluate and accept new ideas; cooperative attitude in working with co-workers, school staff and community; interest in assisting with nutrition education in the

dining room, classroom, writing, posters and parent groups; demonstration by leadership ability, etc.

Scholarship grants consist of a designated dollar amount paid per quarter or semester unit credit earned in lower and upper divisions including graduate unit credits as shown by presentation of offi cial college transcripts. Th e maximum dollar amount of grant is in accordance with the Standing Rules of CSNA. Send application & supporting documenta-

tion to awards and scholarship committee chair by JULY 31. Th is form may be duplicated.



60th Annual Conference

Presented by CSNA

& THE CALIFORNIA ENDOWMENT

Thank You Again to our Chop-Ed Sponsors!

Strauss Family CreameryLing’s

Land O’ LakesPMG

MercerCampbell’s

Sunrise ProduceAction Sales

JSL Foods, Inc.The California Endowment

Eleven teams of culinarians representing school districts throughout California bravely took on the challenge of our fi rst ever Chop-Ed Mystery Box Competition at the Le Cordon Bleu in Pasadena, as part of our CSNA Annual Conference. The teams had 30 minutes to put together four identical plates that not only looked and tasted great but also met the new Healthy Hunger Free Kids Act regulations.

The contest was scored based on a point system. Teams could earn up to 20 points for presentation. The judges looked to see if the four plates were iden-tical, colorful, plated attractively and the right tem-perature (hot foods hot and cold foods cold). For taste, teams could earn another 20 points. The food had to taste good, have a variety of textures, compli-mentary components and be kid-friendly. Another 20 points went to sanitation and work habits. The judges looked for teamwork, cleanliness, organiza-tion, and correct temperatures. The remaining 40 points went to how well teams were able to meet the Healthy Hunger Free Kids Act.

We had some generous sponsors for Chop-Ed. They each donated $500 plus a food or tools that made up the mystery boxes. Straus Family Creamery provid-ed us with a myriad of items including milk, cream, butter, yogurt, and sour cream. Ling’s provided us with BBQ chicken and teriyaki sauce. Land O’Lakes donated Italian cheese sauce. Sunrise Produce pro-vided an assortment of fall produce including per-simmons, pineapples, and even acorn squash. JSL

Chop-Ed

Three, Two, One... Open Your Boxes!

By Jennifer Chin, Chapter 1 President-Elect


Foods donated whole grain yakisoba noodles and Campbell’s threw everyone for a loop with Goldfi sh Physedible baked crackers. PMG, Mercer, and Ac-tions Sales provided the teams with all their small-wares, including knives, spatulas, measuring spoons, peelers, and more.

After a showing of some outstanding culinary skills by all the contestants, the judges selected their top three teams. First Place was awarded to the Cuisine Queens of Antelope Valley USD; Second Place to the Mixed Veggies of Anaheim UHSD, and Third Place to Team Garden Fresh of Oakland USD.

Thank you to all the teams and sponsors for partici-pating and making our fi rst Chop-Ed a success!

CHOP-ED TEAMS:Yuba City Heat (Yuba USD) - David Haggard, Annette

DeCarlo, Spencer Springer, Karen HarrisSnap, Crackle, Pop and Boom (Torrance USD) - Gail

Gramling, Lucrecie Schmidtke, Vickie Laney, Curtis BouyerTeam Garden Fresh (Oakland USD) - Donnie Barclift,

Rosalyn DeCuir, Gwen Taylor, Sylvia FongSweet and Savory (Lodi USD) - Sheila Webb, Peter

Brookens III, Renee Sanchez, Christie HooverCuisine Queens (Antelope Valley UHSD) - Kim Parenteau,

Georgia Preasmyer, Jacque Speidel, Heidi BeckettCentral Valley Fresh (Manteca USD) - Sandy Helsel, Bryan

Ehrenholm, Joyce Rubalcaba, Valerie McDonaldThe Cheerful Four (Anaheim UHSD) - Tom Snider,

Leonida Bullard, Charito Reyes, Tammy MartinezFood Lovers (South Pasadena USD) - Michelle Curry,

Amanda Fontana, Priscilla Rosales, Antonia MinnigMixed Veggies (Anaheim UHSD) - Julie Thrum, Krista

Petty, Nancy VanGinkel, Marilyn BudovecThe Chop-ettes (Yuba USD) - Denise DeMello, Christi

Hunt, Marilyn LaFountaine, Connie DragosGive Peas a Chance (Palm Springs USD) - Tami Murdica,

Eileen Diller, Richard Dieli, Terie Furtney

We would also like to send a very special First An-nual Chop-Ed Competition Thank You to our friends at The California Endowment for their support in presenting and recording the festivities. Look for the video to be posted on the CSNA website very soon!

See you in Palm Springs!



Orange Ancho Chile Chicken

More Cha-Cha-Chafor Less Cha-Ching.Serve Latin Flavors Kids Crave. Easily, Affordably, and Nutritionally.

Introducing Foothill Farms® Latin Passport™ seasonings and sauces. Now you can offer exciting Latin-inspired dishes in a speed-scratch cooking style that maximizes your USDA foods without extra labor, equipment and training. Easily menu caliente Chipotle Taco Salad, sizzling Asado Style Chicken Fajitas, zesty Orange Ancho Chile Chicken and more.

See where your menu can go today. For a sample, visit www.precisionfoods.com/passport or call 800-442-5242.

©2013 Foothill Farms is a registered trademark and Latin Passport is a trademark of Kent Precision Foods Group, Inc.

Cilantro Lime Rice

Asado Style Chicken Fajitas



Chop-Ed Recipe for Fun!

By Kim Parenteau, President Chapter 37 and The Cuisine Queen Team

If you attended the conference in Pasadena I hope you heard about the Chop-Ed competition. It was based on the Food Network show Chopped. Our challenge was to prepare a kid-centric meal that meets the new requirements for a healthy lunch. The teams had 30 minutes to prepare the meal. We were judged on presentation, taste, HHFKA guide-lines compliance, sanitation, work habits and how many of the items we used in our mystery box.

For some of us the closest things to a competition are our monthly Bunko games and our bowling leagues at the local bowling alley. Our Chop-Ed team consisted of a Regional Director, Jacque Speide, two manag-ers, Heidi Beckett and Georgia Preasmyer, and a cook Kim Parenteau. That could be a recipe for disaster!

Our Team name was chosen (Cuisine Queens) and we were signed up for the fi rst annual Chop-Ed com-petition to take place at Le Cordon Bleu. Knowing we had a Supervisor who was up on all the regula-tions and two managers that could handle most of the prep, and the cook to see that everything was cooked and plated on time, I felt confi dent in our team.

As we placed our aprons on and waited to get our fi nal instructions you could feel the tension and ex-citement grow. As we walked down the long hallway at the Le Cordon Blew we were giving each other fi nal directives. “Jacque, you wash any fruits and veggies!” “Heidi, if we have salad fi xings, you start that.” “Georgia, you and I will do the main meal and get the pots, pans and plates.” As we each walked up

to our work stations and saw THE MYSTERY BOX, reality set in. I looked across the table at our fearless Director who had the look of a deer in headlights!

Then ready, set, go! Our challenge began. Thirty min-utes everyone! That’s when everything went crazy fast. As we opened our box out came spaghetti noo-dles, a package of Alfredo sauce, lettuce, green and yellow zucchini, persimmon, Asian pear, pineapple, yogurt, milk, and lemon cookie. I think everyone had an acorn squash but that went right back in the box. Our menu was Chicken Alfredo over noodles; sautéed zucchini; salad with a sweet yogurt dress-ing and lemon croutons with a garnish of persim-mon and Asian pear; sliced pineapple; and a ginger cookie to fi nish the plate. Twenty minutes to go!

That’s when we were chopping, dicing, cooking and trying to stay CALM. I just happened to look at the other side of the table when Jacque squeezed the milk container and it erupted like Mt. St. Helens all over herself and Heidi! Heidi didn’t miss a beat and wiped up the mess while being carefully watched by one of the judges. Fifteen minutes everyone!

As Georgia and I were cooking the noodles and meat and veggies I heard “Ten minutes left!” I turned and grabbed the plates and told the milk-drenched ladies on the other side to get the salad and pineapple plated. We plated the Chicken Alfredo, placed the veggies and heard, “Time, bring your plates to the judges.”

This was fun. Really Fun! As we piled into the small waiting area for the judges’ decision, you could feel the excitement! The third place team was called, then second place. Ok, we didn’t get anything but we had fun. Then “First place was called the Cuisine Queens!” It was unbelievable, we won!! We were so excited and in such disbe-lief as all the entries were amazing! We stayed on that high for a few days. We came home and were congratulated by our districts and received a letter of recognition from our State Senator!

We are not the only winners. Everyone who is in-volved in school nutrition is a winner in our book. So see you in Palm Springs and sign up for the sec-ond annual Chop-Ed competition.


The NUTRITION ADVISORY COUNCILS (NAC’s) from ALHAMBRA USD,

CHINO VALLEY USD, HUNTINGTON BEACH HSD, WESTMINSTER SD,

EL MONTE SD, COVINA VALLEY USD, MONTEBELLO USD & NEWPORT MESA USD

WOULD LIKE TO SAY THANK YOU TO OUR NAC SPONSORS

ADVANCE PIERRE FOODS

ARDELLAS

BASIC AMERICAN

BISOAMERICA CORP.

BOSCO

BRAKEBUSH BROTHERS

BRIDGFORD

CHOBANI

DON LEE FARMS

DOMINOS PIZZA

DOS ROJOS FOOD CO.

HIGH LINER FOODS

KELLOGG’S FOOD

J & J SNACK FOODS

LING’S

MAGIC STRAWS

NATIONAL FOOD GROUP

PEPSI-CO

PREMIER ALLIANCE, INC

ROSE & SHORE

S.A. PIAZZA

SUNRISE PRODUCE

TYSON

YUMMY FOOD SERVICES, INC.

Over 250 NAC students and advisors had a fun and educational day in Pasadena. The 60th Annual California School Nutrition conference provided a hands-on Nutrition education program

on healthy eating and was student facilitated by Chino Valley students.The Chino Valley, Don Lugo High School Dance, team provided the physical activity lesson, teaching students the Gangham Style dance. The conference allowed our students to meet school food manufacturers, other NAC students and leaders, taste new healthy foods and beverages for snacks, breakfast & lunch menus. The students

positive input refl ected the Healthy Act regulations and the trends towards good healthy eating habits.



CALIFORNIA SCHOOL NUTRITION T-SHIRT ART CONTEST

Criteria: Bring about understanding and appreciation of school nutrition

service program, Good nutrition and promote healthy eating

OOL NUTRITION T-SH

1st Place Winner Aaliyah Villanueva,

Montebello Intermediate, Montebello USD

2nd Place Winner Stephanie Santiago Bell Garden High, Montebello USD

3rd Place Winner Hayden Maeda,

Chaparral Elementary, Chino Valley USD

Congratulations to 3rd place Winner

HAYDEN MAEDA

Left to Right: Mr. Mackessy, Principal of Chaparral,

Mrs. Sirota, 3rd grade teacher, Chaparral, Parents Nao and Michelle Maeda. Center – Winner Hayden Maeda


Criteria: Bring about understanding and appreciation of school nutrition

service program, Good nutrition and promote healthy eating

nderstanding and appreciatio

1st Place Winner Aaliyah Villanueva,

Montebello Intermediate, Montebello USD

2nd Place Winner Stephanie Santiago Bell Garden High,Montebello USD

3rd Place Winner Hayden Maeda,

Chaparral Elementary,Chino Valley USD

Congratulations to 3rd place Winner

HAYDEN MAEDA

Left to Right: Mr. Mackessy, Principal of Chaparral,

Mrs. Sirota, 3rd grade teacher, Chaparral, Parents Nao and Michelle Maeda.Center – Winner Hayden Maeda

30 Spring 2013 CSNA - Poppy Seeds Magazine30 Spring 2013 CSNA - Poppy Seeds Magazine

Chino Valley NAC Students had a fun and educational day in Pasadena with 200 other NAC students from local school districts. The conference provided hands-on Nutrition education which our students facilitated and taught on the importance of healthy eating. The Don Lugo High Dance team provided the physical activity lesson, teaching the Gangham Style dance. The conference allowed our students to meet school food manufacturers, other NAC students and leaders, taste new healthy foods and beverages for snacks, breakfast & lunch menus.

NUTRITION SERVICE STAFF, DON LUGO & CHINO HILLS HIGH SCHOOL

NUTRITION ADVISORY COUNCIL (NAC) ATTENDS

60TH CALIFORNIA SCHOOL NUTRITION CONFERENCE



The 61st Conference of the California School Nutrition Association

Palm Springs Convention Center

November 14-17, 2013


Exciting plans are in the works for all of you this November in Palm Springs. Rich in history and blessed with gorgeous weather, nestled at the base of the Mount San Jacinto Mountains, Palm Springs is known for its crystal blue skies, year-round sunshine, stunning landscape, palm tree lined streets and starry nights. Entertainment for all ages, Palm Springs offers a wealth of indoor and outdoor activities and couldn’t be a nicer place to network with your colleagues!!!

Your dedicated conference committee, led by Lauren Teng, is hard at work putting together an amazing slate of educational sessions and a great program for all with lots of opportunity to network and meet new friends. You will have opportunities to expand your knowledge by attending breakout sessions, general sessions and walk the exhibit hall. Breakout sessions are organized into strands. Whether you are a seasoned veteran or new, there are sessions that you don’t want to miss.

Our Professional Development Chair, Linda Sweeney has planned several pre-conference workshops including an all-day presentations by the Child Nutrition Division with California Department of Education (CDE) as well as the School Nutrition Specialist Credentialing.

There will be two outstanding keynote Speakers. Robyn Benincasa, will kick off our conference at our First General Session. Our Second Keynote Presentation will be delivered by Ali Viencent who was the fi rst female winner in “The Biggest Loser.”

Back by popular demand: Chop-Ed the culinary competition event will be held at the Convention Center Friday night. Our Co-Exhibit Chair, Suzanne Morales and her committee are working hard to make it unforgettable! You will have a chance to cheer for your team against each other in a competition of culinary excellence.

The CSNA conference and trade show is one of the fi nest state food shows in the country; you will not want to miss the chance to spend time with friends, peers and industry colleagues; taste and see new products.

Gear Up for a great Saturday morning workout, led by a surprise guest. Put on your exercise gear ~ This session is something you sure won’t want to miss.

House of Delegates, also known as HOD, will be held on Saturday morning. This is when our governing body meets and formal association business is conducted. If you have never attended, this is an opportunity to meet your Board of Directors and see how things work within our association. Please come join us as a guest for this informative hour.

For more detailed information on all the activities planned for this conference, visit www.calsna.org for the latest conference updates.

So “Gear Up for Change”, mark your calendar and make your plans to be with us on November 14-17 in Palm Springs, California!

Agnes Lally, M.S.C SNA 2013 Program Chair & President-Elect

The 61st

Annual Conference of the

California School Nutrition Association

Palm Springs ~ November 14-17, 2013


World Class Keynote Presentations!

You’re going to want to be on hand for two of the fi nest speakers that we’ve ever had the pleasure to spend some time with at Conference. Robyn Benincasa and Ali Vincent will grace our stage to excite and motivate you!

Robyn Benincasa accepts full blame for inspiring people to do insane things like climb Mount Kilimanjaro, run their fi rst triathlon, start their own adventure racing teams, or start their own businesses. This is, after all, who she is and what she does: Robyn Benincasa inspires people to do amazing things.

Benincasa has made an art form of extreme performance by competing and win-ning at the highest levels of sport and business. Revered as one of “California’s Fittest Women”, she spent her youth competing at the state and national level in gymnastics, diving, cross country, and judo in which she became a national cham-pion. Soon after earning a Marketing degree from Arizona State University, Robyn

‘started at the top’ Fortune 500 pharmaceutical company where she earned the prestigious “Rookie of the Year” award.

In her 15-year career as a professional adventure racer, Robyn Benincasa has competed in close to 40 expedition-length events - gnarly, multiday, multisport killers such as Primal Quest and Eco-Challenge. She has biked through jungles in Borneo, climbed Himalayan giants in Nepal, trekked across lava fi elds in Fiji, rafted rapids in Chile - and racked up multiple world championship titles along the way. In her spare time, Robyn, is a full-time fi refi ghter in San Diego, on the nation’s fi rst all-female crew.

Robyn Benincasa founded the Project Athena Foundation, a nonprofi t dedicated to helping women who’ve endured medical setbacks achieve their athletic dreams, whether it means climbing Mount Kili-manjaro or running a local 10K. The goal? To encourage survivors not just to survive - but to thrive in the wake of their diagnoses.

“The biggest, strongest, and fastest competitors are not guaranteed a successful fi nish. It’s the teams that truly understand interdependence, have empathy for one another, share common ideals, manage adver-sity well, and check their egos at the start line that win these races. In my experience, the same is true in the corporate world.”

Robyn will speak to us about “How Winning Works.” Make it a point to be on hand!

As a nationally and internationally ranked synchronized swimmer, Ali Vincent never thought she would have a weight problem. She was a competitive athlete! Ali readily admits that when she gave up swimming, she never replaced that activity with anything else. She had rarely really worked out in a gym and had never incor-porated new activities to keep her life active. Gradually, by adding fi ve pounds at a time, after thirteen years Ali tipped the scales at 234 pounds. Only 5’ 5”, she says now that she had lost control and wasn’t completely sure how to get it back.

She had considered applying for The Biggest Loser but didn’t complete the ap-plication. It was only when she appeared at a local casting call did she fully set her

sights on winning “The Biggest Loser.” Once she was determined, there was nothing stopping her. With determination, a positive outlook, and a commitment to her goals, even when she was voted off the show, Ali Vincent lost 112 pounds and became the fi rst female Biggest Loser.


Unsung Heroes Wanted! Let us Sing Your Praises!

The “Resource Room” would like to display your ideas and spotlight your achievements. Share your best practices and innovative ideas with our colleagues. Start planning NOW!

Raise Funds for Your Chapter!

It’s never too early to start thinking about ways to raise funds for your chapter. The CSNA 9th Annual Silent Auction will take place in Palm Springs in November. Chapters that donate items or baskets will receive half of the winning bid on their item(s) for the chapter. How easy is that? All other proceeds will go to CSNA to support marketing and promotion of School Nutrition programs. Donations to the Silent Auction may be made by individuals, chapters, businesses, other associations or any friends of CSNA. Showcase your creativity by crafting a one-of-a-kind item! Use your special talent to create a unique gift basket! Donations of unique jewelry, memorabilia, art, food & wine and seasonal decorations always gen-erate good bids. Start planning NOW!

Competitive Bids & Pricing

Over 10,000 Items in Stock

Special Order Assistance

Call us direct @ (800) 232-5132

Phone: 916-447-6600800-710-9530Toll Free:

SACRAMENTO415 Richards Blvd., CA 95811

Phone:Toll Free:

415-626-5611800-323-3384

SAN FRANCISCO1200 7th Street, CA 94107

Our Institutional Sales Team is ready to help!

Northern California’s LargestFoodservice Equipment

& Supplies Dealer

Kathy Creed Bill Braca Marvel Ralls Tina Lee-Shibata

www.TriMarkEconomy.com

Arrive Early for Pre-Conference Workshops & Tours

The Conference Committee is putting the fi nishing touches on the planning of all sessions and events, including the Pre-Conference Workshops and Tours. These have proven to be fun and informative in past years and this year is looking like it might just outdo past years, so make it apoint to arrive early and keep checking the website for the most up-to-date agenda.


OFFICIAL 2012 CONFERENCE REGISTRATION FORM - OFFICIAL 2012 CONFERENCE REGISTRATION FORM - P A L M S P R I N G SP A L M S P R I N G SSchool Food Service Employee’s Only - ( Industry members please contact Amber at CSNA for Registration Information 818.842.3040 )

Registration is NOT OPEN to non-exhibiting Industry Professionals. You must work in a school to attend if your company is not exhibitingGear Up for Change - The 61st Annual Conference & Trade Show - November 14 - 17, 2013Gear Up for Change - The 61st Annual Conference & Trade Show - November 14 - 17, 2013

PLEASE TYPE OR PRINT. ONE REGISTRATION FORM PER PERSON. PLEASE DUPLICATE THIS FORM FOR ADDITIONAL COPIES.____________________________________ _____________________________________________SNA MEMBERSHIP NUMBER PREFERRED NAME ON BADGE

_______________________________________________ _____________________________________________NAME SPECIAL ACCOMODATIONS & DIETARY REQUIREMENTS

______________________________________________________________________________________________TITLE DISTRICT NAME

______________________________________________________________________________________________MAILING ADDRESS IS THIS HOME OR WORK (PLEASE CIRCLE ONE) CITY STATE ZIP CODE

______________________________ ______________________________ _______________________________WORK PHONE FAX E-MAIL

REGISTRATION FEESREGISTRATION FEES

____ I would like to participate in the Fitness Fundraiser on Saturday, November 10, 2012 - 7:00 - 8:00 a.m. - ________ (No Cost)

GRAND TOTAL REGISTRATION/MEALS $___________________

PAYING WITH CHECK NO._________________ MADE PAYABLE TO CSNA AND MAIL WITH COMPLETED REGISTRATION FORM TO:CSNA, 210 N. GLENOAKS BLVD., STE. C, BURBANK, CA 91502 - PHONE: (818)842-3040 - FAX: (818)843-7423

IF PAYING WITH A CREDIT CARD, PLEASE FILL IN THE FOLLOWING INFORMATION SIGN AND MAIL OR FAX TO THE ADDRESS ABOVE.______________________________________________________________________________________________CREDIT CARD NUMBER EXP DATE BILLING ZIP CODE V-CODE

BILLING ADDRESS ___________________________________________________________________________________________________SIGNATURE ________________________________________________________________________________________________________PURCHASE ORDERS WILL NOT BE ACCEPTED. REQUEST FOR REFUND MUST BE RECEIVED IN WRITING BY 9/30/13. A $25 CANCELLATION FEE WILL BE DEDUCTED

CHILDREN UNDER THE AGE OF 16 YEARS WILL NOT BE PERMITTED INTO THE EXHIBIT HALL. COLLEGE STUDENTS MUST BE REGISTERED BY AN INSTRUCTOR.FOR FURTHER INFORMATION ABOUT THIS CONFERENCE OR TO REGISTER ON-LINE, PLEASE VISIT www.CALSNA.org

V-Code is the 3 Digit Code on the back of Visa and MC Cardsand the 4 Digit Code on the front of AMEX Cards

FULL CONFERENCE REGISTRANTS(INCLUDES PRESIDENT’S PARTY & REGIONAL AWARDS BREAKFAST)

SINGLE DAY REGISTRANTS(DOES NOT INCLUDE MEALS UNLESS CHOSEN AND PAID FOR BELOW)

PLEASE CHOOSE DAY: FRIDAY SATURDAY SUNDAY ___________ EARLY DISCOUNT FEE REGISTRATION FEE AMOUNT IF PAYMENT IS RECEIVED (ON OR BEFORE 9/15/13) (AFTER 9/15/13)

CSNA MEMBERS

DIRECTOR/SUPERVISOR $230 $255 $________MANAGER $210 $235 $________STAFF/STUDENT/RETIRED $205 $230 $________CSNA PAST PRESIDENT $ 0 $ 50 $________NON-MEMBERS

DIRECTOR/SUPERVISOR* $380* $405* $________MANAGER* $255* $280* $________STAFF* $245* $270* $________STUDENT/RETIRED/GUEST $220 $245 $________

* INCLUDES 1 YEAR SUBSCRIPTION TO CSNA AND SNA($145 FOR DIRECTORS AND $45 FOR MANAGERS AND $40 FOR STAFF)

CSNA MEMBERS

DIRECTOR/SUPERVISOR $ 95 $110 $________MANAGER $ 90 $105 $________STAFF/STUDENT/RETIRED $ 85 $100 $________GUEST $ 85 $100 $________NON-MEMBERS

DIRECTOR/SUPERVISOR $120 $135 $________MANAGER $115 $130 $________STAFF/ STUDENT/RETIRED $110 $125 $________GUEST $110 $125 $________MEAL FUNCTIONS (OPTIONAL, NOT ALREADY INCLUDED IN PRICE ABOVE)PRESIDENT’S PARTY - SATURDAY, 11/16 $ 65 $________REGIONAL BREAKFAST - SUNDAY, 11/17 $ 40 $________

EARLY DISCOUNT FEE REGISTRATION FEE AMOUNT IF PAYMENT IS RECEIVED (ON OR BEFORE 9/15/13) (AFTER 9/15/13)

PRE-CONFERENCE CERTIFICATION WORKSHOPS & TOURS (MUST BE PRE-REGISTERED TO ATTEND. ADDITIONAL FEE MAY APPLY)

THE CONFERENCE COMMITTEE IS CURRENTLY FINALIZING PLANS FOR THE PRE-CONFERENCE WORKSHOPS AND TOURS

MORE INFORMATION WILL APPEAR IN THE SUMMER ISSUE OF POPPY SEEDS MAGAZINE. VISIT WWW.CALSNA.ORG FOR UP-TO-DATE INFORMATION!

The 61st Annual Conference of the California School Nutrition Association!


FFFFFrreeessshhh ssaaalllaaaaddddddsssssss aaaaarrrrrrrrreeeeeeeee sssssssssooooooo aaaaarrreeeeeeee ssssssooooooo eeee .. TTTTTTThhhhhhhhheeeee aaaaaaaaawwwwwwwwwweeeeeeeesssssssooooooommmmmmmmeeeeee ttttttttthhhhhhhhiiiiiinnnnnnnngggggggg iiiiiiiissssssssss ttttttttttthhhhhhhheeeeeeesssssseeeeeeee ssssssssaaaaaaaaallllllllaaaaaaaaaddddddddssssss ttttttttaaaaaaaaaasssssssssttttttttteeeeeeee gggggggrrrreeeeaaaaaattttttttt.. TTTTTTTThhhhhhhhhhhhhheeeeeeeeeyyyyyyyyyyyyyy aaaaaaarrrrrrreeeeeeeppaaaaaccckkkkeeeeeddddd wwwwwwiiiiiittttthhhhhhhhh hhhhhheeeeeeeaaaaaalllllllltttttttthhhhhyyyyyyyyy nnnnnnuuuutttttttrrrrrrriiittttttttiiiiiiooooonn eeeeeeevvvvvveeeeeerrrrrrryyyyyyyyooooooonnnnnneeeeee nnnnneeeeeeeeeeeeeeeddddddddsssssss.... WWWWWWWWWWhhhhhhhhhaaaaaaaattttttttt’’’’’’ssssssss mmmmmmmmmmooooooooorrrrrrrreeeeeeee iiiiiiiissssssssss ttttttthhhhhhhheeeeeeeyyyyyyyy aaaaaarrreee mmmmmmmmmaaaaaaaaddddddddeeeeee jjjjjuuuuuusssssssttttttt fffffffoooooooooorrrrrrrrrr yyyyyyyyyoooooooouuuuuuuuuuuuuurrrrrrrrrrrr ssssssssttttttttuuuuuuddddddeeeeeeeeennnnnnnnntttttttttsssssssss aaaaaaaannnnnnnddddddddd wwwwwwwwiiiiiiilllllllllllllll hhhhheeeeeeelllppppppp yyyyyyyoooooouuuuuuuu mmmmmmmmeeeeeeeeeeeetttttt yyyyooooooouuuuuuuuurrrr vvvvvvveeeggggggggggggiiiiie qqqqqqqquuuuuuuuuiiiiiirrrrrrrreeeeeeeeeemmmmmmmmmeeeeeeeeennnnttttttttssssss...

This salad is fit for an Emperor. This classic salad favorite features a bed of romaine lettuce topped with grilled chicken breast, croutons, parmesan cheese and diced tomatoes. Served with a signature Caesar dressing.Provides:1M/MA1 Cup Vegetable

TTTTTTTTTTTTTffff

cc

ttttsssssPPPPP111111111

Fresh romaine lettuce, whole black beans, roasted corn and peppers, Monterey jack and cheddar cheese served with crunchy tortilla chips. Served with a tangy salsa ranch-style dressing. Tostada salad? You’ve just gotta.Provides:1M/MA1 Cup Vegetable

FFFFFFFFFFFFF

eeeetttt yyyoouuuuurrrr vvvvvvveeeggggggggggggggggiiiiieeeeeeee rrrrrrrreeeeeeeeeqqqqqqqq


The freshest salad

around! Romaine

lettuce, ranch dressing,

kidney beans, diced

egg, tomato, and cucumber make this

American classic salad.

Provides:1M/MA1 Cup Vegetable

This salad brings together delicacies from across the Orient. A crispy blend of romaine lettuce and green cabbage is topped with Edamame beans, shredded carrots, and red pepper garnish. Crispy Won Tons and a sesame dressing made from an ancient Chinese secret recipe complete this masterpiece.Provides:1M/MA1 Cup Vegetable

Our Garden Salad is a blend of romaine lettuce, crisp red cabbage and refreshing shredded carrot garnished with tomato, cucumber and croutons and served with ranch dressing.Provides:1 Cup Vegetable

f f ffffff rororororrorrooooromamamamaininne e erefefe rereshs inni g g

Look out Caesar, there’s a new salad in town. The PHILOSOPHY is if you mix fresh romaine lettuce, with balsamic vinaigrette dressing, tomatoes, garbanzo beans, feta cheese and olives, you’ll have one smart salad.Provides:1M/MA1 Cup Vegetable

OOOOOOuuleleleleleeshshshsscccccrararrPPPPPP1111

sccrrrPPPPP1111

wwwwwwwwwww.fi..fiv.fiveseestargargarggourouurmetmetme foofoofoooodsdsds.dsss.comcoommmmwwwwwwwwwwwwwwwwwwww.fiv.fiv.fiv.fi.fi.fifififi estestststestestess aargargargrgrgrarrggourourourourrourourourourou metmetmetmetmetetettttmemetmetmettte foofoofoofoffoofoofofoofofoofoofffoodsdsdsdsdds.ds.s.ds.dsds.dsds ccoccccocomcommcommcomcomom

For many the classic Caesar salad is what they crave. Leafy green romaine lettuce is topped with parmesan cheese, accented with tomato and croutons and served with Caesar dressing.Provides:1 Cup Vegetable

yyyyyyy

ngngggngngggng...


DATE: FRIDAY, NOVEMBER 15, 2013

• Teams of 4Teams of 4• Categories:

• Elementary school lunch• Secondary school lunchy

• 90 minutes to cook and present four identical plates featuring the mystery ingredient

• Plates will be judged on: • Presentation• Taste• Meets new 2010 HHFKA guidelines• Sanitation and work habits

• Winners will be announced at G l S i !!!General Session!!!

• Prizes and bragging rights are on the line!


CSNA will be holding the second ever “Chop-Ed” cooking contest onFriday, November 15, at the 2013 CSNA Conference in Palm Springs

T f f f t i t ff b ill t f i d b i i htTeams of four cafeteria staff members will compete for prizes and bragging rights.The teams will be presented with a mystery basket full of ingredients donated by sponsors

and then challenged to make lunch suitable for an elementary school menu or a secondary school menu. The meals will be judged on presentation, taste, how well it meets

the new 2010 HHFKA guidelines, and the team’s work habits.

Sponsorship Opportunity

Elementary School Speed Scratch Ingredient Categories

Dairy

Secondary SchoolSpeed Scratch Ingredient Categories

Dairy

There are ten sponsorship opportunities. Each costs $500 plus the donation of a speed scratch ingredient

(enough for 50 servings) that fits the following categories. (Suitability of ingredients will be determined by the Conference Committee.)

DairyProtein

ProduceGrain

Smallwares

DairyProtein

ProduceGrain

SmallwaresSPONSOR BENEFITS

• Your company logo on banners in cooking labs.• Announced as sponsor at General Session when Chop-Ed winners are announced.

For more information contact:

p p• Your company logo on aprons presented to Chop-Ed winners.• Your company logo listed as a Chop-Ed sponsor in the Official Show Program.• Winning meals/recipes will be published in Poppy Seed with your company listed as a

sponsor.

For more information contact:Suzanne Morales, SNS, Dir. of Food Svcs.Los Alamitos Unified School DistrictPhone: (562) 799-4590Email: [email protected]


Company Name __________________________________________Contact Person ___________________________________________Phone # __________________________________________________Address ___________________________________________________City State ZipCity _____________________________ State _____ Zip ___________Email _____________________________________________________

Sponsorship Category (ex. Elementary Dairy)___________________________________________________________

Speed Scratch Item or Smallwares___________________________________________________________

Authorized By (Signature) __________________________________Name (Printed or Typed) __________________________________( yp )Title____________________________________ Date _____________

Complete information below to pay by credit card.Amount $500Card Number ___________________________ V-code__________Expiration Date____________________________________________Billing Address______________________________ Zip ___________Signature _________________________________________________Sponsor will be selected on a first come first served basis and suitability of speed scratch ingredient.Application due October 1, 2013Please submit the logo you would like us to use to identify your company.


2013 State LAC2013 State LACBy Debra Amos, CSNA Public Policy & Legislation ChairBy Debra Amos, CSNA Public Policy & Legislation Chair

The theme “Healthy Kids, Healthy Minds, Healthy Relationships” truly set the stage for this year’s Legislative Action Conference. Held Janu-ary 27-29, 2013 at the Citizen Hotel in Sacramento, the conference had a jam-packed agenda fi lled with wonderful professional learning, great speakers and, of course, a lot of laughter and relationship building.

Highlights of the conference included hearing from our legislative advocate, and former State Superin-tendent of Schools Jack O’Connell who shared in-sight on the newly elected Legislature and on what they might have in store for school food service; and from Karen Ross, Secretary of the California Depart-ment of Food and Agriculture (CDFA) who was the keynote speaker for lunch on Monday January 28. What a great partner we have at CDFA.

Members also heard from Senator Carol Liu, the cur-rent Chair of the Senate Education Committee and former chair of the Senate Human Services Com-mittee who brings both knowledge and a unique per-spective to school nutrition.

To illustrate the importance of relationship build-ing, the agenda included two panel discussions. The fi rst panel consisted of key Legislative staff from the Assembly Education Committee, the Senate Health Committee, the Assembly Budget Subcommittee on Health and the Legislative Analyst’s Offi ce. The sec-ond panel was with important school nutrition part-ners including the California Association of School Business Offi cials, the California School Boards Association, the California School Employees Asso-ciation and California Food Policy Advocates. Both panels presented valuable information on why and how we should partner with legislators and make al-liances with other organizations that share our vision.

We moved the meeting from the Citizens Hotel to the Capitol to participate in a mock hearing on last year’s food truck legislation. Members from the PPL Committee acted out the various parts (including a rabble rouser in the crowd with hilarious results). The hearing was held in an offi cial committee meet-ing room and was so realistic a few people walked in and thought it was a real meeting.

Continued on bottom of Page 42


2013 State LAC (Continued from Page 41)

After the hearing, members enjoyed a tour of the Capitol and fi nished the day mingling with legisla-tors at a lovely reception. It is important to note that the legislative turnout at the reception was the best ever!

On the fi nal day of the conference armed with im-portant information, personal stories to share, and enthusiasm, CSNA members set out to meet with their legislators. The visits were incredibility suc-cessful. As members shared the CSNA Policy Plat-form emphasizing meal time management, many personal connections were made and relationships begun. Most concluded their meetings with a com-mitment from their representative to join them for “Invite Your Legislator to Lunch” March 21-29, 2013.

All in all, it was a fantastic conference. CSNA mem-bers left feeling more informed and inspired about the possibilities for school nutrition. It was a fun time for all. Hope you can join us next year – it will be great!

2013 SNA LACCSNA Members Go To Washington, D.C.

California members congregated in Washington , D.C. ready to discuss the latest issues in Child Nutri-tion with their Legislators as well as fellow School Nutrition Professionals. Over 80 California SNA members were in attendance, and their mission was a huge success!

Many CA Members visited the Capitol Building and had great meetings with their Legislators. Some

were lucky enough to visit the White House. At right, Pavel Matustik checks on the White House Garden!On page 43 is the CSNA

2013 Federal Issues Paper


California School Nutrition Association2013 Federal Issue Paper

The California School Nutrition Association is a professional organization with more than 1500 members. CSNA members are foodservice professionals committed to provid-ing healthy meals to more than 3.3 million California school children every day. Long a leader in setting standards for school meals and a la carte sales. CSNA supports continu-ous improvement through strong state and federal policies. To further the effectiveness of school meal programs, CSNA recommends the following:

Congress should ask the Government Accountability Offi ce to conduct a study of the costs and benefi ts of indexing school meal eligibility and reimbursements to refl ect costs. Federal child nutrition programs provide a basic reimbursement for all meals served that is essential support for providers who sponsor the programs. The law provides “special assistance” for low income households – those with income below 130% of the national poverty line are eligible for free school meals, and households between 130% and 185% receive school meals at a reduced price. The problem is that the statute applies a single, national standard for poverty, whereas some communities’ cost of living is substantially higher, resulting in fami-lies who are living in poverty relative to their location but which fi nd themselves ineligible for the federal nutrition programs that are intended to assist them. If we are to achieve President Obama’s goal of ending childhood hunger in America by 2015 we must recognize that hunger and poverty are more prevalent in communities with high costs of living, and the federal government’s solutions must refl ect these dispari-ties.

Congress should explore opti ons that would encourage schools to adjust schedules to ensure students have adequate ti me to consume meals. Schools work tirelessly to help students eat, move and enjoy healthy balance. Unfortunately, many schools don’t provide students an adequate amount of time to con-sume meals in order to encourage consumption of healthy foods. The recommendation is that schools have a minimum of 20 minutes after the student is served to eat lunch at school. Many students complain about not having enough time to eat school lunch.Kids who are well-nourished can and do perform better academically.

Congress should consider policies that will educate children about the benefi ts of nutriti on and physi-cal acti vity for lifelong wellness. It is the position of California School Nutrition Association that sequen tial standards based nutrition education is incorporated into pre-k through 12 curriculums in order to provide a foundation of life-long good nutrition practices, equip students to make nutritious choices and maximize utilization of the school based Child Nutrition Programs. Nutrition and learning go hand in hand. Therefore, nutrition education is coordinated from the classroom to the cafeteria where learning opportunities and experiences promote the practice of skills and reinforce attitudes which are needed for behavioral changes that will positively impact students’ health. Nutrition Education empowers the student to select and enjoy healthy foods while learning about lowering their risks of chronic diseases and develop-ing healthy lifestyles. Nutrition education is crucial to the well-being of every child.


Breakfast In the ClassroomBreakfast In the Classroom

By Cyndi Eastwood, Historian Chapter 44 & Stacia Ortega, Public Relations Chapter 44By Cyndi Eastwood, Historian Chapter 44 & Stacia Ortega, Public Relations Chapter 44

I am Cyndi Eastwood and I have worked for Hes-peria Union School District for 18 years, 5 years working as a Food Service Worker and 13 years as a Food Service Supervisor. My district provides Breakfast in the Classroom for all students at Joshua Circle Elementary School. In my experience the BIC program is successful and benefi cial to all stu-dents who have participated in it. The program meets the needs of all students in the school because no stu-dent is left out or behind.

The Nutrition Service department provides a nutri-tious breakfast containing an entrée such as Mexican bread, breakfast burrito, breakfast sandwich or hon-ey bun as well as fruit, juice and white or chocolate

milk. The food service worker packs the breakfast in ice chest packs on wheels and students from each class go to the cafeteria to pick them up and transport them to the classroom. In each class there are stu-dent workers who will fi rst wash their hands and then help teachers pass out food, straws, and hand wipes to each student.

When breakfast is served before school starts there is less participation. Some reasons for this are that buses and parents get students to school right before school starts, not allowing students time to eat before school. The BIC has an estimated 90% participation rate because students are at school when breakfast is served.


Eating breakfast every day in the classroom is ben-efi cial to students, parents, teachers and faculty. The improvements to students are both physical and mental. There is less tardiness and absenteeism, im-proved behavior, better attention in classroom with higher grades and test scores, fewer visits to the school nurse and improved physical well-being and health.

First grade student Izick Maradiaga was asked “Do you like to eat breakfast in the classroom?” He states,” Yes, because I like helping, and we learn manners and when I drink milk it makes me have en-ergy.” “What is your favorite food?” Izick responds “Milk, Mexican bread, grapes and raisins.”

The Attendance Specialist Andrea Brooks at Joshua Circle believes that the BIC program is highly suc-cessful because it provides a family-style breakfast in the classroom. She states “I feel the BIC is benefi -cial to students throughout the day. Some children come without eating breakfast. Fewer students are late to school, fewer kids are going home, attendance is better, and students get here on time because they are excited to eat.” She has been at JC since before the BIC program started and she feels it has made a tremendous difference with children and the pro-gram runs smoothly.

A parent volunteer responds by saying “I would highly recommend the breakfast program to other schools and districts. Watching kids interact and eat at breakfast time in the class is priceless. Everyone eats, so they think better.”


Ramp Up for a Presidential Visit

By Wanda Grant, RD, Palm Springs USD, Child Nutrition Services Director

When I took the position as Nutrition Services Director at Palm Springs Unifi ed School District, I found a District ready for a transition to the Coor-dinated School Health model. From the Superin-tendent to the Cafeteria worker they embraced the quest for healthier food, health literacy and the well-being of the students, staff, parents and community. I began working with the Riverside County Public Health Department and the Desert Healthcare Dis-trict Foundation to move forward with the vision. With their support, in addition to the many pro-grams that we have implemented in our Nutrition Services Department (Universal Free Breakfast, Breakfast in the Classroom, Child and Adult Care after school supper program, Summer Meal Pro-gram) we have moved forward with Chef’s Move to School with our Junior Chef program, the Healthy Assemblies including the Farmers Market Assem-bly, Bring Your Parent to Breakfast Health Educa-tion, and many more. We have a Childhood Obesity intervention clinical trial in progress which is very promising with its current results. Then last year, President Clinton and the Clinton Foundation teamed up with Humana Hospitals and Tenet to sponsor the Humana Classic Golf tourna-ment, all proceeds going to health efforts. At that time he held the fi rst Humana Health Matters Con-ference. From this conference he began the Clinton Foundation Health Matters initiative which will be focused on two communities – Little Rock Arkan-sas and the Coachella Valley which includes three school districts - Palm Springs Unifi ed School Dis-trict, Coachella Valley Unifi ed School District and Desert Sands Unifi ed School District. He hired a Program Administrator for the Coachella Valley and held an area-wide round table discussion. The Proj-ect Manager did extensive research into the health disparities of our desert communities. The reports are staggering and show a serious need for the health improvement of all ages.

The Childhood Obesity issue is one of their top pri-orities. With the funding from the Clinton Founda-tion and the Desert Healthcare District two initiatives were brought to our area last year. The Alliance for a Healthier Generation now has a Resource Man-ager for the desert Districts and every high school in the Valley has a Health Care employee. President Clinton asked to have a press conference to announce his Health Matters Initiative with the Desert Health Care Board, Tenet and Humana. He asked to go to a Palm Springs Unifi ed School Dis-trict school in Palm Springs because we had 16 schools achieve Bronze in the Healthier US Chal-lenge and because we had so many health initiatives working within our District. Our Farm to School and Guest Chef (Junior Chef) programs were picked to be highlighted. Katherine Finchy Elementary was selected because it already had scheduled a healthy fund-raiser jog-a-thon schedule to raise funds for their school garden and, of course, the Secret Service had to give their nod of approval. The District was asked on the Friday before winter break if we would consider having a national media event at one of our schools. We were asked to select three schools in the city of Palm Springs and give


a summary about the school. It was a quick turn-around but we e-mailed back by the end of the work day on December 21. We heard nothing until Janu-ary 3 (of course we were still on winter break) but at that time they selected Katherine Finchy and in-formed us about the NBC Today Show spot. The im-mediate concern was the condition of the site. The entire management team went to work to ensure that there were no visible cobwebs, we cleaned, painted and put everything in order so by Wednesday Janu-ary 9 at 5:00 p.m. we were looking very good.

Dr. Nancy Snyderman from the NBC Today Show sent her team to fi lm for two spots, one for the Today Show and one for the NBC Evening News. They arrived on Thursday, January 10 and fi lmed hours both at the farm and in our school. They interviewed stu-dents, staff, parents, employees; they fi lmed the Farmers Market Assembly and the Junior Chef, and of course they fi lmed the lunch line for hours. We had to separate the students who couldn’t be in the fi lming and discretely make certain that the fi lm team fi lmed around them. In addition to the fi lming, we had to plan to cater the breakfast the next Wednesday for the offi cial visit. The Palm Springs Unifi ed School District catering staff went above and beyond with an incred-ible gourmet breakfast. Tables, chairs, tablecloths, china, glass-ware, fl atware, etc. were all rent-ed. Our biggest issue was coffee as coffee for 130 is not something that school districts can manage easily. So Desert Regional Hospi-tal brought us fresh brewed coffee. The scheduling of all the deliver-ies and trucks had to be approved by the Secret Service because once

the school dismissed the prior day the school was locked down and the Secret Service was in charge. After all our preparations when the day arrived it turned out to be a wonderful occasion. I hope I will have the chance to tell you some of my stories about it. I was very proud of my hard-working staff and the support of the District and community. All in all, it was an unforgettable day.


What is it about summer? Of all the seasons, it is the only one that can excite kids in anticipation, bring joy through the simplest of pleasures like run-ning through a sprinkler, and create memories that last a lifetime. But for many of California’s low-income students, summer represents a break in the school year safety net and discontinued access to a daily, healthy meal. This summer child nutrition lead-ers have an opportunity to ensure that all students are among those “glad and fl ourishing” during the summer break—while also boosting the operational health of their department.

Making the Connection: Hunger, Obesity, and SummerAccording to California Food Policy Advocates (CFPA), in 2011 more than 2 million children (84%) received a federally funded lunch during the school year but did not participate in a USDA summer lunch program (Summer Food Service Program or Seam-less Summer Feeding Option). Namelessly gathered into this bleak statistic are students that your staff feed each day during the school year.

Summer break also exacerbates the link between food insecurity and childhood obesity. According to a 2012 report from the National Summer Learning Associa-tion, children may gain two to three times as much weight during the summer than during the school year. The report notes also that progress made during the school year to promote nutrition and physical activity may be lost during the three-month summer break. In addition, low-income students who lack access to learning/enrichment opportunities, such as those that

often accompany summer meal programs, face more severe summer learning loss than their higher-income peers. This leads to a wider achievement gap that cannot be easily remedied by the school year.

Bringing Opportunities, Building CommunitiesThe good news is that community support for sum-mer meal programs is growing. The California De-partment of Education reported a slight increase in summer meal sponsors, sites, and meals served in summer 2012. To further the momentum of this growing movement, State Superintendent of Public Instruction Tom Torlakson has sent letters to commu-nity leaders and school superintendents urging them to support local efforts.

And the benefi ts of operating a summer meal pro-gram go well beyond students.

Jobs, jobs, jobs. Riverside USD’s Rodney Taylor makes the following case:

“In Riverside 68% of students come from at-risk families, which means 29,000 of our students go home for summer facing the un-certainty of daily meals. In addition to feed-ing children much needed meals, we provide jobs for our staff. The bills don’t stop coming because school is out, and our 10-month em-ployees were ecstatic to fi nd out they would be working during the summer. Employee mo-rale is at an all-time high since we began our summer feeding program 3 years ago.”

Additional revenue to support department operations. Taylor says that summer nutri-tion program expansion grants enabled him to open more sites and, because Riverside’s summer meal program was patterned af-ter its regular feeding program, he was able to purchase equipment to use year-round. This enabled Taylor to also minimize repair costs to old equipment, using those sav-ings for other areas of Riverside’s program.

Summer Meals Keep Kids Healthy, Ready to LearnBy Patrice Chamberlain, MPH, California Summer Meal Coalition

…And summer came…The earth had donned her mantle of brightest green; and shed her richest perfumes abroad. It was the prime and vigour of the year; all things were glad and fl ourishing.

—Charles Dickens


Your one stop shop for all your kitchen supplies. All major manufacturers represented.

Call or email our school specialist for free on site consulting visits, job walks, bid or quote requests.

Tyler is available to answer any questions regarding small wares and equipment,

service, health requirements, kitchen layout and design or installation.

The Only Stocking Hobart Dealer in Orange County!

ProudMembersof CSNA

Come See us at the CSNA Show Booth 116

®

China Glassware SilverwareBanquet Equipment Refrigeration

Ovens Ranges SmallwaresConsulting Design Installation

Three Convenient Locations:

18430 Pacific St

www.chefstoys.net

“Distribution Giant” Four Years Running.

-Foodservice Equipment & Supplies Magazine

Contact Tyler, our School Specialist

Phone: 714-381-0300

Email: [email protected]

G.A. SYSTEMS, Inc.

Ice-O-Matic


Build strong, sustainable partnerships with the community. Escondido Union High School District refused to let summer school cuts prevent it from feeding students during the summer break. The small school district’s then-director, Pamela Lambert-Alshaalan, reached out to any and all community lead-ers for help. Says Lambert-Alshaalan, “Com-munity organizations were not only willing to open their summer sites, they were grateful for the opportunity.” Summer can provide a springboard for partnerships with the commu-nity that last throughout the year. In addition, summer meal programs connect community members with volunteer opportunities be-yond the classroom.

Offer more, offer better. In its “Staying in the Black: Operating a Cost-Effective Sum-mer Food Program” guide, Food Research and Action Center (FRAC) suggests serving breakfast and lunch at all sites. This contrib-uted to Escondido Union HSD’s growth and increased its ability to improve its menu and add fresh, hot entrées.

Promote nutrition, keep kids active. Fresh summer fruit and supervised outdoor activi-ties provide the positive experience to help kids develop healthy habits. Connecting with public health obesity prevention efforts can add resources.

What’s Next for Your District? There is no “one size fi ts all” formula for success. But school districts with robust summer meal pro-grams share a common thread. They begin with an assessment of existing assets in the community. Who offers summer programming? Can the food bank or community college provide volunteers? Can a local business donate prizes or offset other costs? Who are

the credible spokespeople in your community that can actually help drive attendance? Can church vans transport children or meals? Like school districts, many community agencies have limited resources that prevent them from pursuing their mission at full speed; pooling those resources can have a mutually benefi cial outcome.

Each community is unique in its assets and challeng-es. But enough evidence exists that support summer meal programs as a chance to mend the tear in the safety net for our students and protect their health. There is no one better suited to continue to boldly lead this charge than school nutrition professionals whose commitment and dedication are built upon the tenet of helping children so that they may “be glad and fl ourish.”

Resources: California Summer Meal Coalition www.summermealcoalition.org

California Department of EducationSeamless Summer Food Option http://www.cde.ca.gov/ls/nu/sn/ssfo.aspSummer Food Service Program http://www.cde.ca.gov/ls/nu/sf/sfspinfo.asp

FRAC – Stay in the Black: Operate a Cost-Effec-tive Summer Food Program http://frac.org/wp-content/uploads/2010/04/sfsp_staying_inthe_black.pdf

California Food Policy Advocates – 2012 School’s Out…Who Ate? County-by-County Report http://cfpa.net/sowa-2012

California School Board Association – Student Wellness Resourceshttp://www.csba.org/en/EducationIssues/Education-Issues/Wellness.aspx


In food service, we always have a recipe – even a recipe for being a good leader. Let’s look at the in-gredients:

First, take control of your job and your life. Assume responsibility for what you say and do. Take the blame for your mistakes and learn from them—don’t blame others. Convey a positive and dynamic attitude in ev-erything you do. No one wants to be around someone who is always negative and they surely don’t want to follow a negative person. Always look for the silver lining.

Give your staff and others the credit and praise they deserve. Turn disasters into opportunities. Hold peo-ple accountable, but protect your team. Treat each person as an individual. Be compassionate when you review your team members’ progress or lack of it. Al-ways start out with the positive. When reviewing the negative come up with potential solutions for fi xing the problems. Remember that when you want to tell someone something important, do it in person.

Have vision, courage and commitment. Think great thoughts. I always tell my staff that we are or will be the best food service program in the area. And we always are! Small thinking will get you left behind. Emphasize long-term goals and productivity. Where do you hope to be next year? What about fi ve years from now? Determine your real goals; communicate them to your staff. Then strive to achieve them

Encourage teamwork and participation. Your depart-ment will only be successful if everyone works as a team. Don’t be afraid to get your hands dirty doing what you ask others to do. I always tell my staff that I won’t ask them to do something if I’m not willing to do it myself. And I prove it when necessary.

Empower your staff to make decisions. If they make a bad decision, sit down with them to discuss it and show them how they could come up with a better so-lution the next time. A good leader doesn’t have to micromanage if they have trained and empowered their staff to make good decisions.

Communicate and listen effectively. This is probably the biggest stumbling block in most organizations.

Watch the way you sit and stand. Your body language tells others a lot about you. It indicates whether you are open and easily approachable; whether you are friendly and what you think about your team. Per-sonally, my most comfortable position is crossing my arms across my chest and I frequently do that. But what perception does that give you about me? Yes, it makes me look closed off and judgmental even though that is not my intent.

How you dress will affect the perception that others have of you. Remember it is hard to change a fi rst impression. You want to present a professional image of both yourself and your department. In the morning when you get up, think of what type of image you want to present.

Everyone wants to be part of a successful team. As a leader, it is your job to build a successful and effec-tive team. An effective team helps everyone feel im-portant. It helps them feel that they are doing some-thing worthwhile; fi nd fulfi llment and satisfaction in their job; are in control of their job; feel they are mak-ing useful contributions to the team; are learning new skills; and are recognized and respected.

When the team is operating well, the leader and members;

Are clear on the team goals and are commit-ted to them

Feel ownership for problems rather than blaming them on others

Share ideas Listen to and show respect for others Talk more about “we” and less about “I” and “me” Give each other help and support Recognize and deal with differences and dis-

agreements Encourage development of other team members Support loyalty to the group, to its members,

the leader and the organization.

Building a team is essential to being a successful leader. You will need to meet the members and em-ployees at their level. Some will need a leader; some will need a teacher and some will need a coach.

So what are you waiting for? Go out there and be-come the best leader you can!

Recipe For LeadershipBy Lynette Rock, CSNA President-Elect


Dr. Robert Lewis Wins 2013 Fame

Silver Special Achievement Award

By Sally Spero, SNS, Poppy Seeds Editor

Dr. Robert Lewis, Director of Nutrition Services from 9,000-stu-dent El Monte City School District was honored in January with the FAME Silver Special Acheive-ment Award. This Award is given annually to a director who shows innovation in a district of less than10,000 students.

Robert Lewis has established ex-cellence despite challenges of high-fi xed costs, insuffi cient fund-ing and staffi ng shortages. With declining enrollment, Robert found ways to sell more to existing cus-tomers. His Second Chance Break-fast Program increased elementary breakfast revenue by 30%, a summer breakfast pro-gram increased sales by 40%, and a middle school Grab-and-Go Breakfast program increased revenue by 200%. Robert faced a debt of $1.9 million for a recently constructed central kitchen so he elimi-nated waste, including that of food, energy, facility and labor. The results of all of Robert’s efforts are a $1.2 million turnaround, an annual ending balance of $850,000 and a reduction in debt.

In its efforts to serve student customers healthier meals, the El Monte City School District (EMCSD) has made several changes recently. Chicken nuggets have been replaced by Teriyaki Chicken with Brown Rice. Corn dogs and hot dogs have been replaced with Barbecue Turkey Sandwiches and whole-grain sub sandwiches are prepared with lean deli meats and cheeses. The school menu at EMCSD now uses only whole grains in its fresh prep and vendor prepared breads and cereals. Healthful ethnic foods have also been incorporated in the school menu including New Orleans Chicken with Brown Rice, burritos with whole-grain tortillas, Chinese Chicken Salad, Chick-

en Marinara (made with whole-grain rotini), and Chili Con Carne (made with turkey).

Other healthful changes have also taken place. Sodium levels have been reduced by eliminating fries and chips and replacing them with baked red-skin potato slices and baked potato wedges. EMCSD offers fruit (not fruit juice) at ev-ery breakfast service plus three to four fruit and vegetable servings at lunch time. High sodium salad dressings have been replaced by reduced salt, freshly prepared, pre-portioned alternatives. Regarding proteins, EMCSD uses

only low-fat proteins including reduced fat deli meats, low-fat mozzarella, and lean beef and poul-try products. EMCSD continues to use many USDA commodities in its fresh prep including turkey, fajita chicken, low-fat cheeses, and frozen fruit and veg-etable offerings.

Financial challenges are being met by cooking many products at the district’s central kitchen thus rely-ing less and less on manufactured products. Some of these examples include whole-grain breads (corn bread, blueberry bread, sweet potato bread, etc.), dai-ly salads (Chef, Chinese Chicken, Iron Man Spinach, Tasty Taco Salads), lean entrées (Turkey and Gravy, Roast Beef, Chicken Rotini Alfredo, whole-grain Spaghetti with lean turkey or chicken). Finally, all entrées are taste-tested through the school year by EMCSD students. An entrée must meet a seventy percent approval rating before fi nding its way onto the monthly menu.

Congratulations, Robert, on your many accomplish-ments and this well-deserved award.


THE CALIFORNIA SCHOOL NUTRITION ASSOCIATIONTHE CALIFORNIA SCHOOL NUTRITION ASSOCIATION

EXECUTIVE & FINANCE COMMITTEEPRESIDENT

Margan Holloway333 Doherty Dr, Larkspur, CA 94939

Bus: 415-945-3678 Fax: 415-945-1078E-mail: [email protected]

PRESIDENT-ELECT Lynette Rock

2335 Plaza Del Amo Torrance, CA 90509 Bus: 310-972-6351 Fax: 310-972-6360

E-mail: [email protected]

VICE PRESIDENTAgnes Lally, MS

10331 Stanford Ave Garden Grove, CA 92840Bus: 818-552-2677 Fax: 818-552-2689


SECRETARYGale Hartzell

116 N Mcclure Rd, Modesto, CA 95357Bus: 209-521-2800


TREASURERMary Fell

2930 Gay Ave, San Jose, CA 95127Bus: 408-928-6902 Fax: 408-928-6413


MEMBERSHIP DIRECTORLa Shawn Bray

15579 8th St, Victorville, CA 92395Bus: 760-245-5221 Fax: 760-245-5783


SCHOOL NUTRITION REPRESENTATIVETerri VanderStouwe

14735 Juniper San Leandro, CA 94579 Bus. 760-887-3677


ELECTED INDUSTRY REPRESENTATIVEKen Barsanti - Key Impact Sales & Systems

6678 Owens Dr Suite 100, Pleasonton, CA 94588Bus: 925-858-2320


CO-INDUSTRY REPRESENTATIVEAllen Scott - Wawona Frozen Sales100 W Allevial , Clovis, CA 93611

Bus: 559-647-8610E-mail: [email protected]

EXECUTIVE DIRECTORJanine Nichols, CAE, CPL

210 N Glenoaks Bl, Ste C, Burbank, CA 91502Bus: 818-842-3040 FAX: 818-843-7423


REGIONAL COORDINATORSREGIONAL COORDINATOR 1

Debby Andrew1645 W Mill St, Anderson, CA 96007

Bus: 530-378-7009x7104 FAX: 530-378-7001E-mail: [email protected]

REGIONAL COORDINATOR 2 Phyllis Thivierge, SNS

255 Guthrie Lane Brentwood, CA 94513 Bus: 925-513-6338


REGIONAL COORDINATOR 3Maria Luisa Hernandez

8389 Gerber Rd, Sacramento, CA 95828Bus: 916-686-7797 FAX: 916-689-1563


REGIONAL COORDINATOR 4Jacquelin Speidel, SNS

1212 East Ave. S Ste B Palmdale, CA 93550Bus: 661-575-1053 FAX: 661-575-1056


REGIONAL COORDINATOR 5Lori Preskitt

721 S. Edison Rd Bakersfi eld, CA 93307 Bus: 661-336-8371


REGIONAL COORDINATOR 6Deborah Oviedo

2335 Plaza del Amo, Torrance, CA 90509Bus: 310-972-6350


REGIONAL COORDINATOR 7Barbara Durham-Whitman

1550 3rd St., Riverside, CA 92504 Bus: 951-788-7316

E-Mail: [email protected]

REGIONAL COORDINATOR 8Dena England

255 Pico Ave, Ste 250, San Marcos, CA 92069Bus: 760-752-1250 Fax: 760-752-1137


STANDING COMMITTEES2013 CONFERENCE COMMITTEE

CONFERENCE CHAIR Lauren Teng, SNS

14325 Goldenwest St, Bldg 1 Westminster, CA 92683Bus: (714) 894-1698


CONFERENCE CO CHAIRMargan Holloway

333 Doherty Dr, Larkspur, CA 94939Bus: 415-945-3678 Fax: 415-945-1078


PROGRAM CHAIRAgnes Lally, MS

10331 Stanford Ave Garden Grove, CA 92840Bus: 818-552-2677 Fax: 818-552-2689


EXHIBITS CHAIR Jennifer Chin

319 N. Central Avenue, Glendale, CA 91203 Bus: (818) 552-2677


EXHIBITS CO-CHAIRSuzanne Morales, SNS

10652 Reagan St, Los Alimitos, CA 90720 Bus: (562) 799-4590


TOURS & LOCAL ARRANGEMENTSSandy Bernstein

5130 Riverside Dr, Chino, CA 91710 (909) 628-1201


PROFESSIONAL DEVELOPMENTLinda Sweeney, MS, RD

1 Washington Square San Jose, CA 95192-Bus: (408) 924-3125


HOSPITALITY/EVALUATIONSSusan Delgado, SNS

3320 Gilman Rd, El Monte, CA 91732Bus: (626) 652-4086


MEALS CHAIRLiz Brown-Smith

880 S Lemon Ave, Walnut, CA 91789 Bus: (909) 595-1261


DECORATIONS CHAIR Tami Murdica

150 District Center Dr, Palm Springs, CA 92262 Bus: (760) 322-4116


SPECIAL SERVICESDena England

10331 Stanford Ave Garden Grove, CA 92840Bus: 760-752-1250



THE CALIFORNIA SCHOOL NUTRITION ASSOCIATIONTHE CALIFORNIA SCHOOL NUTRITION ASSOCIATION

NON-BOARD LIAISONSSTATE DEPT OF EDUCATION

LIAISON

Sandip KaurCA Dept of Education NSD

1430 N Street Ste 1500, Sacramento, CA 95814(916) 322-8316

[email protected]

ACDA LIAISON

David DurkinSan Gabriel USD

408 Junipero Serra Dr San Gabriel, CA 91776 (626) 451-5453

[email protected]

CASBO LIAISON

Pam LambertEscondido UHSD

302 N. Midway Dr, Escondido, CA 94580 (760) 291-3240

[email protected]

WESTERN REGIONAL DIRECTOR

Wanda Grant, SNSPalm Springs USD

2901 E. Alejo Palm Springs, CA 92262 (760) 416-8351

[email protected]

STANDING COMMITTEESCONFERENCE COMMITTEE (CONT.)

REGISTRATION/RESOURCE ROOMEmmalyn Coles, MBA

15959 E. Gale Ave, City of Industry, CA 91716 Bus: (626) 933-3900

E-mail:[email protected]

NACJill Lancaster

41870 McAlby Ct, Murrieta, CA 92562 Bus: (951) 696-1600


INDUSTRY ADVISORAllen Scott - Wawona Frozen Sales100 W Allevial , Clovis, CA 93611

Bus: 559-647-8610E-mail: [email protected]

TREASURER Mary Fell

2930 Gay Ave San Jose, CA 95127 Bus: (408) 928-6902


MEMBERSHIPLa Shawn Bray

15579 8th St Victorville, CA 92395 Bus: (760) 245-5221


TRADE SHOW ADVISORCSNA EXECUTIVE DIRECTOR

Janine Nichols, CPL, CAE210 N Glenoaks Blvd, Ste. C, Burbank, CA 91502Bus: 818-842-3040 FAX: 818-843-7423


EXECUTIVE ADVISORLynette Rock

2335 Plaza Del Amo Torrance, CA 90509 Bus: 310-972-6351 Fax: 310-972-6360


AWARDS & SCHOLARSHIP COMMITTEE

ChairDenise Ohm

Enterprise ESD 1155 Mistletoe Ln

Redding, CA 96002 (530) 224-4100 [email protected]

Executive AdvisorLynette Rock, President-Elect

MARKETING & PR COMMITTEE

ChairDeeAnne CortesSan Leandro USDBus: 510-667-6243

[email protected]

Industry AdvisorMerrill Gilbert

Bus: 415-425-3768 FAX: [email protected]

Executive Advisor Agnes Lally, Vice President

NUTRITION STANDARDS COMMITTEE

Chair: Gail Gousha, MBA, SNS2310 Aldergrove Ave Escondido, CA 92029

Bus: (760) 432-2141 E-mail: [email protected]

Executive AdvisorMargan Holloway, President

PP&L COMMITTEE

Chair: Debra Amos Mesivta of Greater Los Angeles

2161 Bogie Dr La Verne, CA 91750(626) 786-0511

[email protected]

Executive AdvisorMargan Holloway, President

NAC COMMITTEE

Chair: Jill Lancaster 41870 McAlby Ct, Murrieta, CA 92562

Bus: (951) 696-1600 E-mail: [email protected]

Exec. Advisor - Terri VanderStouwe School Nutrition Representative

& La Shawn Bray, Membership Director

PROFESSIONAL DEVELOPMENT COMMITTEE

Chair: Linda Sweeney, MS, RDSan Jose USD

1 Washington Square San Jose, CA 95192-0058 (408) 924-3125

[email protected]

Executive Advisor Gale Hartzell, Secretary

Mary Fell, Treasurer

RESOLUTIONS & BYLAWS COMMITTEE

Chair: Scott Soiseth Turlock USD

1441 Colorado Ave, Turlock, CA 95380 (209) 667-9048

[email protected]

Exec. Advisor - Lynette Rock, President-Elect

NOMINATING COMMITTEE

Chair: Kerri BravermanVallejo City USD

665 Walnut Ave, Vallejo, CA 94592 (707) 556-8921

[email protected]

Exec. Advisor - Lynette Rock, President-Elect

EDITORIAL

Editor: Sally Spero, SNSBus: (858) 627-7306 FAX (858) 565-6378


Executive AdvisorGale Hartzell, Secretary

Mary Fell, Treasurer

Hang out with CSNA on Facebook!

CSNA has another great way to stay connected to your friends!

Visit the California School Nutrition Association page on

Facebook and see who’s talking!

Visit www.CALSNA.org and click on the Facebook link to access the CSNA page, or use the following address to access

the page directly;

www.facebook.com/groups/76966718312/


CSNA LOCAL & SUPERVISORY CSNA LOCAL & SUPERVISORY CHAPTERS & PRESIDENTSCHAPTERS & PRESIDENTS

REGION 1

40-SIX RIVERSJane Miller

724 Lauff Ave, Crescent City, CA 95531Bus: 707-464-0270

[email protected]

43-FEATHER RIVERKaren Williams

400 Grand Ave, Oroville, CA 95965Bus: 530-538-2970 Fax: 530-538-2979

[email protected]

REGION 2

17-J.P. MORRIS - OpenIf Interested contact, Phyllis Thivierge, SNS



22-SAN LEANDRO Terri Vander Stouwe

15362 Dewey St., San Leandro, CA 94579Bus: 760-887-3677

[email protected]

33-CENTRAL ALAMEDA COUNTY - OpenIf Interested contact, Phyllis Thivierge, SNS



48-REDWOOD EMPIREDana Rudy

510 Sebastopol Ave., Santa Rosa, CA 95401Bus: 707-528-5353

[email protected]

68-ANTIOCHCathy Oliver

21 Texas St., Antioch, CA 94509 925-79-7400 x 33800

[email protected]

82- MT. DIABLOMary Ellen Lower

3436 Moretti Dr., Concord, Ca 94519Bus: 925-687-8524

[email protected]

REGION 3

18-LODICynthia Parker

1305 E. Vine St. Lodi, CA 95240 209-331-7155

[email protected]

32-ROCK & ROSEDianna Leen

400 Derek Pl, Ste. D, Roseville, CA 95678Bus: 916-782-8860 FAX: 916-726-7732

[email protected]

58-PLA VADAOpen. If Interested, Please contact

Maria Luisa Hernandez at 916-686-7797or [email protected]

78-ELK GROVE Normita Rivas

8105 River Otter Way, Elk Grove, CA 95758 916-686-7735

[email protected]

REGION 4

37-ANTELOPE VALLEYKim Parenteau

1245 Date Palm Dr., Palmdale, CA 93551Bus. 661-305-4980

[email protected]

46-SANTA CLARITA VALLEYLucinda Turner

27361 Sierra Hwy, Spc 83, Canyon Country, CA 91351Bus: 661-295-5964 X 118

[email protected]

REGION 5

09-KERN COUNTYPamela Lay

2105 Carrere St., Bakersfi eld, CA 93308Bus: 661-304-6093

[email protected]

38-CENTRAL VALLEYTootsie Rogers

29821 Road 48, Visalia, CA 93291Bus: 559-730-7962 FAX: 559-739-8788

[email protected]

REGION 6

25-SESAMEJane Maerki

10632 Knott Ave., #11, Stanton, CA 90608 714-999-3517

[email protected]

26-EL MONTEMartha Reyes

3832 De Garmo,. El Monte, CA 91731 (626) 575-2028

36-SOUTH BAYGail Gramling

15020 Dublin Ave., #32, Gardena, CA 90249 310-972-6938

[email protected]

64-FOOTHILLDee Dee Kipi-Acosta

519 E Badillo Ave, Covina, CA 91723Bus: 626-974-7600


REGION 7

14-RIVERSIDE COUNTYBarbara Durham-Whitman

1550 3rd St, Riverside, CA 92504Bus: 951-788-7316

[email protected]

44-SAN BERNARDINO COUNTYEloisa Parra

13800 Jackson St., Hesperia, CA 92344 760-244-2121

[email protected]

54-DESERT HIGH LOWMartha Long

83127 Ruby Ave, Indio, CA 92201Bus: 760-238-5427

[email protected]

66-CLAREMONTSarina Acosta

699 N. Mountain Claremont, CA 91711 (909) 398-0358

[email protected]

111-DESERT STARSMyrna Mann

69-250 Dinah Shore Dr, Cathedral City 92234Bus: 760-770-0191 [email protected]

& Arla Provo705 Palm Ave., Palm Springs, CA 92264Bus: 760-770-8548 FAX: 760-770-8545


REGION 8

07-SAN DIEGO COUNTYIf Interested, Please Contact

Dena England at 760-752-1250 or [email protected]

15- NORTH SAN DIEGO COUNTYPamela Lambert

302 N. Midway Dr. Escondido, CA 92027 Bus: (760) 291-3240 FAX: (760) 739-7355

[email protected]

Exec. Advisor - Terri VanderStouwe School Nutrition Representative

& La Shawn Bray, Membership Director

SUPERVISORY CHAPTERS

01-SOUTHERN CALIFORNIADebra Amos

2161 Bogie Dr., La Verne, CA 91750 626-768-0511

[email protected]

02-NORTHERN CALIFORNIACurtis Lockhart

26493 Taft St., Hayward, CA 94544 925-756-6777

[email protected]

10-CENTRAL CALIFORNIADaniel Harris

737 Bear Mountain Blvd., Arvin, CA 93203 661-854-6543

[email protected]

20-FAR NORTHTina Egan

31755 Airport Blvd., Red Bluff, CA 96080 530-527-7200

[email protected]

45-MOTHER LODESuzanne Grass

14360 Mill Creek Lane, Grass Valley, CA 95945 530-272-2236

[email protected]

Executive Advisor - Agnes Lally, Vice President

www.CALSNA.orgwww.CALSNA.org


210 North Glenoaks Boulevard, Suite CBurbank, CA 91502

818-842-3040 FAX 818-843-7423www.CALSNA.org

NEW Renewal Reinstatement

Member #_________________________________

SUBSCRIPTIONPLEASE PRINT OR TYPE

Name_____________________________________

Job Title___________________________________

District____________________________________

School_____________________________________

WORK Address_______________________________

____________________________________________City State Zip

WORK Phone_________________________________

FAX #_____________________________________

Email______________________________________

Home Address________________________________

____________________________________________City State Zip

Home Phone__________________________________

Chapter________________________#___________

2nd Chapter*____________________#__________

*Your CSNA Subscription allows you to affiliate withONE local chapter. You may choose to join an

additional local chapter for $5

All mailings will go to your home address unless youindicate otherwise below:

Send all mailings to my WORK address

Your information will be printed in the MembershipDirectory unless otherwise indicated below:

Exclude my HOME address

Exclude my email address

Exclude ALL information from Directory

Person who introduced you to CSNA:

__________________________________________

Employer Pays dues: YES NOEmployed by: Public School System

Private School SystemPrivate Management Company

SUBSCRIPTION CATEGORIES:Includes SNA, CSNA and Local Chapter Dues

(Please Check ONE)Foodservice Employee $42Foodservice Manager $47Student $42Retired $42Foodservice Director/Supervisor** $155

District Major City State AgencyFoodservice Educator** $155Other (Principals, etc.)** $155Affiliate*** $20

Part-Time RetiredI would like to Join a 2nd Local Chapter $5

TOTAL $_______

**Dues allow you to join one supervisory chapter in place of alocal regular chapter. You may choose Chapter 1, 2, 10, 20 or 45

***All foodservice employees working less than 4 hours andretired members who do not choose to vote in SNA Nationalelections or receive a subscription to School Food Service &

Nutrition magazine, but need SNA membership to maintain cer-tification

PAYMENT INFORMATION:Please make checks payable to CSNA

or pay by Credit Card

Name on Card________________________________________

Card #______________________________________________

Exp._____________ Billing Zip Code_____________________

Billing Street Number__________________________________

V Code___________________

Signature____________________________________________

Mail your COMPLETED application & payment to:California School Nutrition Association210 N. Glenoaks Blvd., Suite CBurbank, CA 91502

Approximately eight percent of the CSNA subscription Price is used forlobbying purposes and are non tax deductible as an ordinary and neces-sary business expense.

Taxpayer’s Identification # 95-2626680

V Code is the 3 digit code on theback of VISA and MC and the 4digit code on the front of AMEX


NEW Renewal Reinstatement

Person who introduced you to CSNA:

__________________________________________

Please staple your

Business CardHere

SUSTAINING MEMBER APPLICATIONHeadquarters office:

210 N Glenoaks Blvd., Suite CBurbank, CA 91502

818-842-3040 FAX 818-843-7423www.CALSNA.org

PLEASE PRINT OR TYPE

Name________________________________________

Title_________________________________________

Company_____________________________________

Address_______________________________________

City/State/Zip____________________________________

Work Phone___________________________________

FAX #________________________________________

Email________________________________________

_____________________________________________Signature DateDUES:

Check the box of the chapter(s) you wish to join:You MUST join CSNA and at least one chapter

Dues are per Individual.Company Memberships NOT available.

CSNA(Mandatory) $100CENTRAL(CCSNA #10) $30FAR NORTH(FNCSNA #20) $30MOTHER LODE #45 $30NORTHERN(NCSNA #02) $30SOUTHERN(SCSNA #01) $25SNA(optional)

Individual $250*Corporate $650*

TOTAL $__________

Reminder:You MUST join CSNA and at least one chapter

PAYMENT INFORMATION:Please make checks payable to CSNA

or pay by Credit Card

Name on Card________________________________________

Card #______________________________________________

Exp._____________ Billing Zip Code_____________________

Billing Street Number__________________________________

V Code___________________

Signature____________________________________________

Mail your COMPLETED application & payment to:

California School Nutrition Association210 N. Glenoaks Blvd., Suite CBurbank, CA 91502

Credit Card Payments may be FAXED to:(818)843-7423

QUESTIONS? Call (818)842-3040

V Code is the 3 digit code on theback of VISA and MC and the 4digit code on the front of AMEX


Save the Date!2013 Industry Seminar

May 5-7, 2013

Check the website for details!

www.CALSNA.org


2013 CSNA Industry Seminar Registration Form2013 CSNA Industry Seminar Registration FormMay 5-7, 2013 at Newport Beach Marriott, Newport Beach, California

Name___________________________________________________________________________________

District/Company__________________________________________________________________________

Job Title_________________________________________________________________________________

Address__________________________________________________________________________________

City____________________________________________________ State________ Zip________________

Phone________________________________________ FAX______________________________________

Email___________________________________________________________________________________

Seminar Registration Fees SUPER SAVER!! - Register and Pay in full On or Before Feb 1, 2013*SUPER SAVER!! - Register and Pay in full On or Before Feb 1, 2013* Feb 1 - April 5 After April 5 Total

Director/Supervisor $295 $295 $345 $395 ______

Non-CSNA Member Dir./Sup. $345$345 $395 $445 ______

Industry Representative $345 $345 $395 $445 ______ Non-CSNA Industry Representative $395$395 $445 $495 ______ GUEST $195$195 $245 $295 ______ (Guest Fee Includes all CSNA meal events. Does NOT include Sessions) GUEST NAME _______________________________________________

TOTAL AMOUNT ENCLOSED ___________

Credit Card Number___________________________________________________Exp Date_____________

Billing Address____________________________________________________________________________

Billing Zip Code_____________ V-Code_________

Signature________________________________________________________________________________

If paying with a Credit Card, you may FAX Completed Registration to (818)843-7423

Please make checks payable to CSNA. SORRY, NO PURCHASE ORDERSPlease send your completed Registration Form with Fee to:

CSNA Industry Seminar, 210 N. Glenoaks Blvd., Suite C, Burbank, CA 91502

This registration is for Seminar ONLY! Please contact Hotel directly for Room Reservations. Newport Beach Hotel & Spa ~ 900 Newport Center Drive · Newport Beach, California 92660

Direct Phone: 949-640-4000 Make Reservations online: https://resweb.passkey.com/Resweb.do?mode=welcome_ei_new&eventID=9773722

Hotel Reservation Cut-Off Date is Saturday, April 13, 2013

SEMINAR REGISTRATION IS NON-REFUNDABLE AFTER April 5, 2013SEMINAR REGISTRATION IS NON-REFUNDABLE AFTER April 5, 2013

* Fee MUST be paid in full by Feb 1, 2013 to recieve this price

V-Code is the 3 Digit Code on Back of Visa & MC or the 4 Digit Code on the front of American Express cards


Current Title(s):President, CSNA

Director, Student Nutrition ServicesTamalpais Union High School District

Chief Bottle-washer, wife, mom, chef, gardener, CEO, CFO, VIP, LOL at home, Napa, CA

College: CA State University, Chico – Wildcat

Favorite School Food as a Kid: Spinach (no, really!)Dream Dinner Guest:

All of my friends all at once and Special Guest Anthony Bourdain

Top of My Bucket List:Eating my way throughout the Regions of Italy

It has been both my honor and pleasure to serve as your President this past year. We have been success-ful this year in accomplishing most of the goals we set out to, we’ve had several great conferences and workshops and I have met many new people and got-ten to know many of you even better. Although my term is nearly over, I will continue to support the As-sociation as it has supported me throughout the past 22 plus years.

Thank You for Serving

Standing Under the Stars,Pasadena, CA November 2012

My Life: Born San Francisco Children’s Hospital 1964 Grew up in Piedmont California, Graduating

from Piedmont High in 1983 Went to California State University, Chico.

Studied Business Management. Grew up Skiing, Back Packing, and Riding

my Bike in all States West of the Rockies.

Work: 1989 - LaCoste Meat Co; Managed…Sales

and Purchasing for Wholesales Meat Dis-tributor

1993 - LaCoste Food Sales; Owned and Operated a Food Service Brokerage

1997 - MarketSmart Sales and Marketing; School Food Service Specialist

2008 - Gold Star Foods; Regional Sales Manager

2009 - KeyImpact Sales & Systems Inc; Education Segment Manager and Business Development Manager in the Northern Cali-fornia Market.

Active Member: SNA, CSNA and NCSNA

Continued on Page 64

Ken Barsanti

Margan Holloway


Born September 1957 in Chester, Pennsylvania to Florence Morgan, who was a single mom at the time. The second of seven children, fi ve brothers and one sister, I too, received free lunch at school. I remem-ber going to the offi ce and picking up my 5 tickets for lunch and signing my name every Monday. My favorite lunch was called a fl ying saucer sandwich, which was a ham and cheese on a hamburger bun, wrapped in foil and heated to perfection. After grad-uation, I worked a few years in the retail business, when I decided to enlist in the US Navy. I trained in San Diego for my Mess Management Specialist ca-reer, not knowing that I would ever start my non mili-tary career in school food service. I never dreamed

that some day I would become a director of such a program. I started in school food service as a meal clerk in Oakdale, CA in 1986. After 2 years, I was able to work my way up to a baker. Two years later, I became the Cafeteria Manager for Empire Union School District. I held that position for two years and was able to convince the Administration that I was the one they needed to replace the only Director they ever had for their district. For the last 17 years I held the position until retirement in September 2012. During my time at Empire I Served on CASBO Con-ference Committee for Central Section, as Secretary for Central Section, did some PPL duties when we lost our PPL Chair at Central in the middle of the year. I also have had the pleasure of serving as Con-ference Chair for CSNA. Today I am the Secretary for CSNA Executive Finance Committee. Serving on any committee will make you a much stronger indi-vidual and leader and you will make so many life-long friends, that you can never be sorry you choose to serve CSNA. I want to thank those how came to me and asked me to be on their committees. I have a few meetings left and plan to make the most of my time left with CSNA. It is an organization that I have proudly served and would do it all again. So, If someone comes up to you and ask you to serve on any CSNA board, count it as a compliment. They see potential in you too! It has been my pleasure to serve you all.

K-12 Food Service and CSNA Experience: CSNA member for 19 years Have attended 16 CSNA Conferences Have attended 10 SNA National Conferences LAC Washington 6 times ACDA 4 times

I have served as NCSNA Chapter Industry Advisor 3 times over the past 12 years and participated on a number of Chapter committees…. LAC Fundraising, Industry Conference and CSNA State Conference. Currently I am serving as your CSNA Industry Advi-sor, working with the Executive and Finance Com-mittee, Board of Directors, and Public Policy and Legislative Committee.

I have enjoyed serving as the voice for Industry. Be-ing the lead and working closely with other Industry members I believe we had a successful Industry Sem-inar in Napa 2012, that offered some great topics and opened some good dialog for future Industry Semi-nars. I believe in our A ssociation and the impor-tance it brings in serving its members and the Child Nutrition Program. This past year has been more of a learning experience and I look forward to being a part and leader of the future.

Gale Hartzell - Secretary


I n order to better serve the nutritional needs of our students, Turlock Unifi ed School District Child Nu-trition Department launched a new way of thinking about school lunch in the fall of 2007. We continued our commitment of providing school environments that promote and protect children’s health, well-being, and ability to learn by supporting healthy eating, while meeting strict government nutritional guidelines. However, with the launch of our brand and product line called real.fresh, we offer students an even wider array of fresh, healthy, tasty, and high quality menu choices.

The real.fresh brand captures the essence of student preferences and requests that we have gathered through surveys and interviews with students. Our students show a very strong awareness of the importance of nutrition in their physical health, but they often struggle to make the appropriate choices. We market to our students, who are our clients, with real.fresh posters, staff uniforms, speed line graphics, USDA guideline signage, full color menus, menu stands, product packaging, and a website at cnd.turlock.k12.ca.us.

The real.fresh brand offers a greater range of fresh choices that balance great taste and good health, while also offering a greater degree of nutrition education to help students build a healthy lifestyle. The real.fresh menu offers desirable meal options, giving students a fresh, delicious, nutritionally balanced meal.

Here you can see Scott Soiseth, Director of Child Nutrition representing a department that is defi nitely on the move!

Cover Photo

By Janet Pohl-Schollenberg, Communications Specialist, Turlock USD


CCHRISTMAS ADVENTURE

Christmas 2013 December 21 - January 3

Patagonia &Peruvian Amazon

Buenos Aires Penguin Cruise/Strait of Magellan

Peruvian Amazon

ESTIMATED PRICE: $4300.00* Price includes: Airfare, lodging, all admissions, transportation, approximately 24 meals. *Per person double occupancy

For More Information Contact: Tony Roberts Office Phone: 714-879-3246 Email: [email protected]

Trip Highlights:

ellan

PAID

AD

VER

TISE

MEN

T


Tish Litchfi eld, the Director of Student Nutri-tion Services at Cupertino Union School District in Santa Clara County, has been quick to respond to the increasing concerns of the central kitchen staff regarding muscle strains and back injuries. Tish be-lieved that it would be helpful to introduce the staff to the importance of body mechanics and its impact on their health. So the February 2013 staff In-service meeting focused on “Employee Safety” and “Body Mechanics.”

The presentation on “Employee Safety” was con-ducted by the district employee insurance associates and emphasized on the right ways to perform vari-ous tasks, such as lifting, stacking, and bending. It also stressed the benefi ts of doing a warm-up before starting one’s work day. Stretching is benefi cial for those staff members who work on the packing line, as it helps to warm up the body muscles, thus de-creasing the risk of muscle strains and back injuries. It is also great for those who have desk jobs, since regular stretching helps prevent repetitive strain in-juries, such as carpal tunnel syndrome.

This presentation was followed by a hands-on ses-sion on “Body Mechanics” in which Sucheta Gehani, a certifi ed yoga practitioner and the dietetic intern at CUSD, taught the employees simple stretching and yoga techniques that can be done at work. This session was well received by the audience and the employees were interested in integrating these exer-cises in their work day.

The central kitchen employees now begin their work day with a 10-minute routine, which includes breath-ing and stretching exercises with yoga as a founda-tion. For the fi rst few days, Sucheta led the warm-up routine but for the last two months they are doing it on their own with a lot of dedication and enthusiasm. The routine has resulted in more interaction among the staff leading to team building, positive conver-sations, and boosting the staff’s morale. Moreover, there have been no injuries reported since the imple-mentation of the yoga practices.

Other school districts of the Santa Clara County also recognize the signifi cance of this simple warm-up routine, and are working towards incorporating it.

Cupertino Introduces Yoga in the Kitchen!Cupertino Introduces Yoga in the Kitchen!

By Sucheta Gehani, San Jose State University Student, Intern at CUSDBy Sucheta Gehani, San Jose State University Student, Intern at CUSD


Would you like work to be more fun, more ful-fi lling? Do you wish the people you work with were nicer to you, and that you were included on all the camaraderie? Wouldn’t it be nice to get some respect around here? Guess what?? It starts with you! Not only can the workplace experience be better for you, YOU can be a part of making the environment at work better for everyone!

Here are some tips:Make others feel welcome in your world

– and let them know that your world is their world, too. Why feel like an outsider, waiting for an invitation? YOU DO THE INVITING. In a recent study of attributes of popular people, the number one trait they all shared was the ability to make EVERYONE feel welcome and a part of whatever they were involved in.

Foster a sense of community in the work-place. Think about the big picture of what you do – you don’t just do the dishes; you have a place in the process that educates the community leaders of tomorrow. They say “it takes a village to raise a child”; each person who makes a positive contribution anywhere in that process should be proud! You have different levels of community you participate it – put a little of yourself in all of them. This morning it might be the community of co-workers putting a meal together, later, the community grows as you interact with the students, and tonight, you might shop at a parent’s store, or attend a district event. When you do, be proud you belong and are making this community a better place!

Refuse to contribute to the negative. Mak-ing negative comments can be like throw-ing gasoline on a fi re. If people are making unkind remarks about a person or situation at work, only participate if you can fi nd good things to interject into the conversa-tion. Remember this is your “home away from home” – don’t belittle the people who “live” here. Always look for the good and the positive – that way you will have those compliments at the ready!

Take charge of your own work. Don’t make excuses, don’t wait to be told – get in there and do your best. We have a big job to do, and you make a huge difference in whether or not we get it done on time!

Mentor and share. You don’t have to be bossy in order to help others learn the ropes. Think about when you fi rst started and wondered how in the world you were going to get all this food fi xed in a short amount of time. I bet someone taught you a few tricks of the trade. If it is your turn to do this, do it with kindness. Help a co-worker, and build a relationship at the same time.

Know that little things matter. A smile. A thank you. An apology when needed. Know the impact of frowns, scowls and curt words, too. (How many times have you taken offense over some trivial remark, or even a “look”? You KNOW it all matters!)

Have ever worked with someone who you looked forward to seeing every day, and the place just wasn’t the same when they weren’t there? Think about how they made you feel, and try to bring that same spirit to work with you and spread it equally around your community. Not only will you fi nd that the work environment improves for you, you will have improved it for others, too.

“Act as if what you do makes a difference. It does.” - William James

Distributed by JoAnne Robinett, MSA, SNS. Owner of America’s Meal, a company deliver-ing training and inspiration to child nutrition programs and Associations across the country. Visit AMERICASMEAL.COM for more info and to book an appearance! Check out the New Keynote session: “Using Your Su-perpowers to Change the World!”

By Joanne Robinett

Want MORE From Work?


If you would like to see samples, please call 909-596-6380

100% Whole Grain

Mandarin Orange Chicken

Crispier and juicier than

ever before!

New Kung Pao Chicken Recipe

Now made with more vegetables and

only 3% coating to seal in flavor!

NNEEWW EEVVEENN HHEEAALLTTHHIIEERR

IITTEEMMSS FFRROOMM

Introducing

Chicken Chow Mein

51% Whole Grain

Noodles, Chicken and

Sauce included!

Please visit us at the ANC Show in Denver! Booth #2127 www.superiorfoodsales.com


A Healthy Start Through FFVPBy Denise Mendez, Student Dietetic Intern

For the last few years Alum Rock Elementary School District has been awarded the USDA Fresh Fruit and Vegetable Program (FFVP) at eight of our elementary schools. As a district whose goal is to enhance the health status and nutrition education to all of our students, we have the privilege of offering a variety of fruits and vegetables to 3,500 stu-dents during recess or in the classroom. The FFVP has incentivized our students to try different fruits and vegetables that they are unfamiliar with or simply did not eat.

In reaching our goal, we have partnered with The FruitGuys to meet the needs of our students by successfully providing them with a variety of produce. As part of the program, The FruitGuys have collaborated with the Vegetable Circus team to provide nutrition education. Vegetable Circus encourages our students to eat an array of fruits and vegetables through a fun and interactive presentation.

The Vegetable Circus focuses on teaching students fun ways to be healthy. They promote eating lots of fruits and vegetables, drinking plenty of water, and moving your body everyday. The hosts’ friendly and entertaining spirits excite the students to participate in hula-hoop-ing, exercising like vegetables, and guessing different colored vegeta-bles. Not only do the presenters entertain, but they provide educational information in regards to the importance of eating a variety of rainbow-colored fruits and vegetables. Their acrobatic skills and enthusiasm had all students and staff giggling, shouting names of different veg-etables and yelling “Vegetables, Vegetables!” “ Fruit, Fruit, Fruit!” and “ Eat a Rainbow!” in a sight that motivated everyone to eat more fruits and vegetables.

The FFVP has not only granted our students the resources to access fruits and vegetables but has also provided them with the knowledge to make healthier decisions! By partnering with the FruitGuys and Vege-table Circus we have initiated a change to increase the intake of healthy foods in our students.


WESTERN PACIFIC DISTRIBUTORSTops for Schools in Foodservice Equipment

One of our leading brands:

Low price. Low risk. Locally stocked.

LoLo Steamers, Kettles and Tilting Skillets are: Extremely easy to useProduction efficiency expertsBacked by 100+ years of good-old-USA-

knowhow in the manufacture of steam equipment

And, perfect for farm-to-school programs requiring healthy steam cooking!

LoLo is the

Smart Choice for a Good Deal!www.GetLoLo.com

For LoLo and other leading brands, contact any of our six Western Pacific Distributors locations throughout California and Nevada:Fresno, CA Hayward, CA Sacramento, CA Los Angeles, CA Las Vegas, NV Reno, NV www.teamwpd.com

WESTERN PACIFIC DISTRIBUTORS


April 2013 18-21 SNA Leadership - Savanah, Georgia SNA May 2013 4 CSNA Leadership Workshop - Newport Beach, CA CSNA 5 CSNA Installation Dinner - Newport Beach, CA CSNA 5-7 CSNA Industry Seminar - Newport Beach, CA CSNA 9 Northern Cal SNA #02 - Installation of Offi cers #02 16 Central Cal #10 Installation of Offi cers #10 16 Far North #20 Installation/Employee Recognition #20 17 MotherLode Cal SNA #45 - Fundraising event #45July 2013 13-17 SNA Annual National Conference - Kansas City, MO SNANovember 2013 03 Nor Cal Chapter 2 LAC Fundraiser #02 11 Central Cal #10 Fundraiser #10 17 Southern Cal SNA #1 Fundraiser #01November 2013 14-17 CSNA 61st Annual Conference - Palm Springs, California CSNA

C A L I F O R N I AS C H O O L N U T R I T I O N A S S O C I AT I O N

Master Calendar

Please note that these dates are tentative and subject to changeFor further information on CSNA events, including Chapter events

www.CALSNA.org/calendar.php or call (818)842-3040For more information on SNA events, please visit www.schoolnutrition.org

Cafeteria Leader’s please join us for an action packed

Wednesday August 7, 2013

at

Southern California Gas Company Food Service

Equipment Center

Downey, CA

Key Note Speaker

Maureen G. Mulvaney

Presents

Recipe for Success with Scoops of LOVE to be more

Positive, Productive and Profitable

Learn about Equipment Lunch will be served Fun & Informative Breakout Sessions All for only $15.00

Contact Jill Lancaster –SCSNA Professional Development Chair to Reserve your spot today . 951-696-1600 x1145


We provide a foodservice program tailored to the needs of your school district.

Let the benefits of our foodservice program save you time...time you need to accomplish your educational goals.

US Foods | Fullertonphone 714-441-2979 • fax 714-441-3416392 W. Walnut Ave. • Fullerton, CA 92832

US Foods | Fullertonphone 714-441-2979 • fax 714-441-3416392 W. Walnut Ave. • Fullerton, CA 92832

Call today to develop a program customized to your unique needs.

Program BenefitsProgram Benefits• Culinary Expertise and Equipment Solutions

• Over 12,000 products to choose from

• Ability to bring in the products that you want

• Easy-to-use online ordering

• Custom order guides built to your needs

• On-staff experts such as Chefs, RegisteredDietitian, Nutritionists and Marketing Experts

• Nutrition analysis and cost evaluations

• Top-of-the-line Food Safety and HAACP plans

• Over 25 years experience providing specializedfoodservice programs for educational institutions

NOT JUST A DELIVERY SERVICE

the official JOURNAL for the california child nutrition professional

Documents

Transcript of the official JOURNAL for the california child nutrition professional