September is National Mushroom Month celebrating the wide variety and versatility of mushrooms available. There are a lot of nutrients in mushrooms, including copper, fiber, potassium, protein, selenium, vitamin B, and zinc. Mushroom history dates back to ancient Egypt. Hieroglyphics found in tombs indicate mushrooms were considered a plant of immortality and only enjoyed by the elites of society. Today, we can all enjoy mushrooms in everyday cooking. They're cost effective and easy to prepare. Check out tips, recipes and more from The Mushroom Council. Mushroom Monday, anyone?
With gratitude,
Kathy
*I used to work in a fire hydrant factory. You couldn't park anywhere near the place.
*Everywhere is within walking distance if you have the time.
*If at first you don't succeed, then skydiving definitely isn't for you.
*There's a fine line between fishing and just standing on the shore like an idiot.
*If you are in a spaceship that is traveling at the speed of light and you turn on the headlights, does anything happen?
In addition to pondering deep thoughts, Rob has transformed the area next to our loading dock into a wildflower garden. What was once a neglected weed patch, now provides food and shelter to several species, including bees, birds and butterflies.
The latest in technological innovation, Artificial Intelligence (AI), is making its way into the school nutrition landscape. School professionals are exploring the benefits and opportunities of using AI tools and platforms such as ChatGPT, Google Gemini and Copilot to enhance their program operations and to inspire culinary creativity utilizing the latest trending flavors and products that excite students. Directors are not only using AI tools to build inspiring new recipes and menus, but also to review current offerings for suggestions on ways to reduce sodium, sugar, and other nutritionals to meet changing regulations. AI applications are also being used for employee recruitment, nutrition education for team members and to produce creative marketing ideas to promote school nutrition to school district families. Read more about how AI might be able to help with your job.
Each year, IDOE requires school corporations to complete an Annual Financial Report for the non-profit School Nutrition Program. Laura does an excellent job creating monthly financial reports which makes completing the annual report much easier. All data reported is from revenue and expenditures of our multi million dollar program from July 1 through June 30 of that school year and accurate supporting documentation, as well as a worksheet copy should be retained on file. Failure to submit the Annual Financial Report (AFR) may disrupt receipt of reimbursement payments and other program benefits. This very important and time sensitive requirement forms a business plan blueprint for us to follow. Auditors look at this report to determine our level of fiscal responsibility and accountability. Please take a minute to let Laura know how much you appreciate her!
Last week, I had the opportunity to participate in a panel discussion on the impact of single-use plastics within the educational sector. The conversation was enlightening and introduced me to many new perspectives. For instance, it was startling to learn that a typical middle school can generate over 30,000 pounds of waste annually from lunchroom activities alone. Moreover, public schools in the U.S. discard an average of 12.2 million pounds of plastic food-related waste each day.
During the panel, I shared the steps our organization has taken to address this issue. Once the pandemic ended, we implemented self-serve fresh produce bars in our high schools and middle schools and have recently transitioned some items from single-use plastic bottles to aluminum cans for our a la carte options.
We are committed to reducing our reliance on single-use plastics, and I encourage each of you to consider how you can minimize plastic use in your own lives. Every small action contributes to a larger impact.
Non-employees can apply by completing an online application as an External Applicant here: https://www.applitrack.com/valpo/onlineapp/
SN Operations Coordinator, 8 hours, year round**NEW**
FS Manager, TJM, 7.5 hours**NEW**
Production Lead, TJM, 6.5 hours**NEW**
FS Tech, Flint Lake, 4 hours**NEW**
FS Tech, Cooks Corners, 5.5 hours
FS Tech, Central, 4 hours
All VCS employees, whether they have Anthem insurance or not, are eligible to use Immediate Care of St. Mary's Medical Center for non-life threatening emergencies. The visit is free for employees with Anthem insurance and $93 for employees without Anthem. Considering that the average ER visit in Indiana costs $1,618.00, this may be a good option for you and your family. Read more below and contact Haley Jones, Benefit Assistant at ext. 1136 if you have questions or need more information.
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https://www.valpo.k12.in.us/apps/pages/index.jsp?uREC_ID=1221036&type=d&pREC_ID=1455849
About Us
This institution is an equal opportunity provider.
Email: kkane@valpo.k12.in.us
Website: https://www.valpo.k12.in.us/apps/pages/nutrition
Location: 2727 N. Campbell St., Valparaiso, IN 46385
Phone: (219) 531-3050
Facebook: https://www.facebook.com/ValpoSchoolFood
Twitter: @ValpoSchoolFood