While many view Memorial Day as the unofficial kickoff to summer, it is a day of remembrance to honor service members who died serving in the United States military. The origins of this holiday can be traced back to the mid 1860s when towns across the war-ravaged United States began holding springtime tributes to fallen Civil War soldiers. Known as Decoration Day, people would decorate the graves with flowers. Over time, the holiday became known as Memorial Day and more than 100 years after it was first celebrated, it was declared a federal holiday in 1971. Today, many celebrations center around backyard picnics and food. You can honor Americans who died in service by having conversations with your family connecting foods to military history. For example, during the Revolutionary War, General George Washington ordered meat barbecued over fire for his troops. Pork and Beans were a staple for Civil War troops. During World War II to combat anti-German sentiment, hamburgers became Liberty Steaks, hot dogs were Liberty Sausages and Sauerkraut was called Liberty Cabbage. Americans were also encouraged to grow Victory Gardens as their patriotic duty and to help with food rationing. By 1944, Victory Gardens accounted for 40% of all vegetables grown in the United States. More than one million tons of produce were grown in these gardens during the war. Storytelling creates connections between generations and strengthens emotional bonds. This Memorial Day, consider storytelling as a way to honor the true spirit of the holiday.
With gratitude,
Kathy
Every school kitchen has a SFSPac Procedure and Reference Guide and should be located in the Manager's office. This important guide contains Safety Data Sheets (SDS) for all chemicals we use and lists what to do if there is an accident. Cleaning procedures are listed for each type of equipment with instructions. Managers should review and train their staff to follow these procedures. For example, equipment that often gets overlooked are manual and electric can openers. Before doing end of the year cleaning, know what to do, how to do it safely and which products to use.
Did you know...
Valparaiso Community Schools has approximately 6,500 students? These students are served by 700 staff members in twelve schools.
Last Week Challenge Question Answers:
The top rice producing country is China. The average price of rice per metric ton is $620, a very affordable .28 per pound.
VCS is offering paid summer professional development for staff. The file below contains class dates, times and a link to register. Only classes that list eligible participants as "any interested staff member" are available to you. There are courses on using Viking Connect, Youth Mental Health, QPR Suicide Prevention and an Implicit Bias and Inclusion Workshop. Be sure to sign up early, space is limited.
We are proud to participate in the USDA summer food service program offering free meals to any child 18 and younger. We will provide free breakfast and lunch to all summer school students as part of this program. We will provide free lunches to summer campers at the Boys and Girls Club. Thomas Jefferson Middle School will be open to the public serving free breakfast and lunch during the dates and times listed. When families take advantage of this program, it not only helps them, it helps our department grow and provides summer jobs for our employees. Spread the word!
Valparaiso High School
It's a ramen bowl experiment before the end of the year at VHS combining whole grain Woodles with General Tso Chicken! Woodles can also be served as part of a cold salad. The video below uses Sunbutter in the sauce which provides a vegetarian source of protein that credits on our menus as a meat/meat alternate. This product is very versatile. Stay tuned.
Non-employees can apply by completing an online application as an External Applicant here: https://www.applitrack.com/valpo/onlineapp/
FS Tech, VHS, 6 hours
FS Tech, VHS, 6 hours
FS Tech, Heavilin, 4 hours
FS Tech, BF Middle, 4.5 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.
From Haley Jones, Benefits Assistant
Not feeling well and don't want to leave the comfort of your home?
LiveHealth Online is a great option. This service offers a $0 copay to all Anthem subscribers and covered dependents. Doctors are available 24/7 on your computer or mobile device. This is for non-emergency medical issues only.
Click HERE to create an account online or go directly through your Sydney App to access LiveHealth Online. (Please be sure to have your Member ID available.)
If you have any questions, please do not hesitate to reach out.
219-531-3000 ext. 1136
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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