COMMITTEES Farm to School
Farm to School Feature
Podcasts with NYSNA BY JULIA ALOTTA, NYSNA INTERN
Mark Balfour has been working in Food Service for many years and is currently the Food Service Director at Webster Central School District. Listen as Julia Alotta interviews Mark to hear how he found aquaponics and the lasting effects on his school district’s food service program.
Interview
HEARTY OATMEAL ON-THE-GO
Megan Bates has been the Food Service Director at Guilderland Central School District located in the Capital region since 2018. Listen as Julia Alotta talks to Megan about her experience procuring local products in her region, as well as her relationship with local farmers. Megan also provides helpful tips to Food Service Directors who are trying to expand or start their own Farm to School program.
Interview
Susan Bell has been the Food Service Director at Wilson Central Schools in Western, NY. Susan has been in the Food Service Industry for 23 years, starting as a cashier and working her way up to Food Service Director. Listen as Julia Alotta talks to Susan about her experience with participating in the 30% incentive program and what easy tips and tricks you can do in your own district!
Interview
RECIPE CORNER:
Classic Hummus
SUBMITTED BY JULIA ALOTTA, NYSNA INTERN
Ingredients: • Canned garbanzo beans or chickpeas, drained- 8 pounds 8 ounces • Frozen lemon juice concentrate- 3 ¼ cups • Peanut Butter or tahini or sunflower seed butter- 1 ½ pound Instructions: 1. Combine all ingredients in a food
Nature Valley™ Soft Oatmeal Rounds Ready to roll out some grab n’ go excitement this school year? Nature Valley™ Soft Oatmeal Rounds are an individually wrapped, warm-able menu item for K-12 schools. They’re a perfect part of a filling breakfast, meatless lunch or an after-school supper program.
• Garlic cloves, peels- 5 ounces • Water- 3 ¼ cup • Ground black or white pepper- 1 tablespoon
3. Cover. Refrigerate until service. 4. Portion with No. 8 scoop (1/2 cup). 5. Serve with cucumbers, tomatoes, or carrots
processor and puree to a smooth consistency 2. Spread 5lb ½ oz (approximately 3 qt 1 cup) into each shallow pan (12” x 20” x 2 1⁄2”) to a product depth of 2” or less. For 50 servings use 2 pans. Recipe Notes:
Parents will appreciate the hearty 32g of whole grains in each serving, and students will love the irresistible flavors: Apple Cinnamon and Banana Chocolate Chip !
Nutrition Facts per Serving (0.5cup) Calories: 182 kcal | Fat: 7.9 g | Saturated fat: 1.44 g | Sodium: 301 mg | Carbohydrates: 23.37 g | Fiber: 4.4 g | Protein: 7.49 g | Calcium: 370 mg
CCP: Chill to 41° F or lower within 4 hours. Special Tip: Serve with pita bread; warning for service - contains peanut butter. Crediting: 1⁄2 cup (No. 8 scoop) provides 2 oz equivalent meat/meat alternate. Servings: 50
Chuck Bootier - Albany (518) 796-3552 Chuck.Bootier@genmills.com
Joe Kille - Binghamton (607) 743-9917 Joseph.Kille@genmills.com
Danielle Swift - Syracuse (315) 263-9034 Danielle.Robinson@genmills.com
Earl Leising - Bu alo (716) 432-5312 Earl.Leising@genmills.com
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FreshBites
FALL 2021
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