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s c h o o lB I T E S W e t r a v e l i n s c h o o l s
FEBRUARY 2005
Welcome to Piranha Produce “school BITES,” where you will find some of the freshest news in the school foodservice and produce industries. In this monthly newsletter, we will look at “trends” in the produce and school foodservice industries, the most useful up-to-date news, recipes, as well as helpful tips and fun fac and serve.
INSPIRHEALTH
kids school BIT
NEWS
FAST FOOD LINKED TO
Young adults who eat frequentlrestaurants gain more weight greater increase in insulin resistmiddle age, according to a largestudy published in the January Lancet. After 15 years, those wfood restaurants more than twiccompared to less than once gained an extra ten pounds anfold greater increase in insulinrisk factor for type 2 diabetes. "difficult to eat in a healthy way restaurant. Despite some of healthful offerings," said leadMark Pereira, assistant pepidemiology at the University o One reason for the weight gain single meal from one of thesoften contains enough caloriesperson's caloric requirement for
ORGANIC MILK? IS IT BOrganic milk has significaquantities of vitamin E - a key contributing to the shelf-life of mconventional equivalent, sresearchers, suggesting the ordifference are rooted in the scientists at the Danish researorganic farming studied thepotential antioxidants and conventional and organic milkmonths. “The most important robserved differences is presumaamounts of maize silage uconventional production” they aE is available partly in the plplant-based feed products eatenIn addition to vitamin E, the resfound that levels of the powerfubeta-carotene were two to threein organic milk than in conventio
Continued on Page
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ho ate at fast-e each weeka week hadd had a two- resistance, aIt's extremely at a fast-food their recent author Dr.rofessor off Minnesota.
may be that ae restaurants to satisfy aan entire day. ETTER? ntly higher
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ay Danishigins of thefeed. Food ch centre for content ofvitamins in over severaleason for thebly the largesed in thedd. Vitaminants and the by the cow.earchers alsol antioxidant
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Get a Taste for Nutrition. March is National Nutrition Month, a campaign to reinforce theimportance of nutrition as a key component of good health. It all starts…with what goes in. Be adventurous and expand your horizons.Variety is the “spice of life” in your food choicesand is key to good nutrition and health. Choosefoods based on flavor, texture and colors that aretasty and healthy. Explore the wide world ofnutrition by trying a variety of foods. Treat your taste buds. You decide how much and how often. Choose foods sensibly by lookingat the big picture; it’s what you eat over severaldays, not just one meal or day that counts. So enjoy all your favorite foods, just try eating themin moderate amounts. Maintain a healthy weight. Managing your weight plays a vital role in achieving andmaintaining good health and quality of life.Carrying excess weight may put you at greater risk for health problems. The good news is thathealthy eating and regular physical activity makeit easier to achieve lifelong weight managementand long–term health! Balance food choices with your lifestyle.Choosing the right balance of foods helps you get the right combination of nutrients. So balanceyour food choices with your physical activities toachieve and maintain a healthy weight andlifestyle. Be active. Be creative and enjoy a variety of waysto stay active to feel your best. There’s no need for expensive equipment or complicated fitnessprograms. Start by making a list of physicalactivities that fit into your lifestyle and scheduleone every day.
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, Aggressively Fresh; 1601 Cummins Dr. Suite H; Modesto, CA
1 of 4
school BITES STORAGE TIPS …And Other Fun
RTICHOKES: Can be blistered cause of cold temperatures this e of year. Store covered or
closed to help minimize hydration.
y the way…Artichokes are neither fruit nor a vegetable. They are a wer, the flowering bud of the editerranean Thistle Plant.
ACHES: Have come a long way get here, all the way from Chile. eir shelf life will be a bit more ited, so use quickly. There are
natural oils on the fruit, so keep em enclosed so they don’t shrivel.y the way…The same great Peach rieties grown in California during e summer, are the same great rieties grown in Chile.
IWIFRUIT: Because they have natural oils on the fruit, they will rivel if left in the open air. Store em covered or in plastic. y the way…Kiwifruit is the most trient-dense fruit grown on earth.
ts about the produce you eat
Nutrition
Month
In the fight for the food dollar,
nutrition got left
YOU
OTIVATE HEALTHY
ids
’s like a vitamin pill…with fuzz.
95358; 877-876-8344
s c h o o lB I T E S W e t r a v e l i n s c h o o l s
FEBRUARY 2005
• A food demonstration or presentation to show andtell participants that healthful eating is easy andtaste good, too. Team with a popular restaurant chefor invite Michael Marks, “Your Produce Man”from KOVR13. Call Piranha for details.
• Offer bite-size samples of unusual fruits and vegetables such as jicama, star fruit and so on. Setup a display featuring information about where thefoods are grown and how they are prepared.
• Ask students to vote for their favorite vegetable and fruit. Post a tally board to record votes. Use avegetable or fruit theme for decorations.
• Recruit a trainer or coach to demonstrate/teach easytips for increasing physical activity using itemsavailable around the house.
• Work with the local food pantry and help sponsor a school-wide “Build a Pyramid Food Drive.”
• Have the school’s PTA/PTO organization include ashort nutrition article in their newsletter.
• Decorate the cafeteria with nutritional materials. • Organize supermarket tours. • Organize a healthy recipe contest among students.
The winner can offer the recipe on “Your ProduceMan’s” show on KOVR 13.
It'swhscabanprmuthethekidbryomugraltnoaroMsinin coamwhsunedesaFoWgrthecahusemefofopoplain thabumethestuawa caofmohoinvquge
We’re making plans for Tour de Fresh 2005, this July, a tour of the richest valley in America, the San Joaquin Valley. In ancient alluvial times, the ocean covered most of California. As the ocean receded, the Valley was formed. Glaciers melted in the Sierra Nevada, washing rich alluvial topsoil into the valley, creating the most mineral rich growing regions for agriculture. The San Joaquin Valley is the
backbone of California agriculture, making California the #1 producer of agricultural products in the United States. If you’re interested in tomatoes, melons, grapes and stonefruit, this tour is for you. Reservations for this hot tour will go fast. To start your reservation process, you need to be on our Tour de Fresh 2005 Waiting List. • Call Tour de Fresh 2005 at
(209)549-8010x250. Leave your name and contact information.
• E-Mail Tour de Fresh 2005 at [email protected] with your name and contactinformation.
How do they know when to harvest tomatoes (left), and how do they come up
with new varieties of peaches (right)?
March 18 – 21, 2004 Sacramento
convention center
Come prepared to have a totally COOL time at the 52nd
annual CSFSA conference! The fun begins Friday morningwith nationally acclaimed speaker Vicki Sanderson . Then check out the hottest foods, supplies, equipment, information and technology at the Exhibits. Expect to be surprised,inspired, awed, and motivated Saturday by speaker Dan Miller, who really knows schools based on his career as a PE teacher, athletic director, coach and principal. You’ll be“Living, Laughing and Loving Life!” Exhibits will be openfrom 10:30 a.m.-2:30 p.m. Sunday, enjoy Albert Mensah, the “Prince of Possibilities.” There will be tours and over fortybreakout sessions covering a broad range of topics are beingplanned to give everyone great opportunities to update theirknowledge. And back by popular demand is the “Childhood Obesity and Schools: The Truth Behind the Headlines”Workshop. There’s still time to sign up. You can register on line or download the form, or call CSFSA at (818) 842-3040. Nutrition month
THINGS you can do
It’s cool to eat
@ my school
school BITES NEWS
FOOD CARTS: GETS MORE STUDENTS
TO EAT BREAKFAST
not just OK for students to eat on the runen they arrive at Mount Nittany middle
hool in Pennsylvania. It's encouraged. Forout 20 minutes before homeroom, a "grab-d-go" food cart is parked near theincipal's office. Students can grab a bagel,ffin, cold cereal and fresh fruit, throwm into a paper bag, and take them back toir desks. The program makes it easier fors squeezed for time to squeeze in
eakfast. And it removes the stigma that ifu eat breakfast in the school cafeteria, youst be poor. School nutrition experts say
ab-and-go breakfast is becoming a popularernative to the cafeteria, though they didt have figures on how many schoolsund the country have similar programs.
ount Nittany has served breakfast this wayce 2002. By presenting the morning meala new way, schools can help dispel a
mmonly held but incorrect perceptionong students: that school breakfasts –ich, like school lunch programs, are
bsidized by the federal government - serve edy children only. "School breakfastfinitely suffers from an image problem,"id Nicole Woo, senior policy analyst for theod Research and Action Center inashington, D.C. "We've heard in focusoups from low-income moms who say thatir children don't want to be seen in the
feteria in the morning, that they'd rather gongry." At Mount Nittany, which no longerrves breakfast in its cafeteria, a completeal from the food service cart costs $1.50
r students who pay full price and 30 centsr low-income students, and is free for theorest children. Debit cards are used ince of cash. Since Mount Nittany opened1995, administrators had been concernedt breakfast participation was hurt by theilding's layout and a policy confiningals to the cafeteria, said Megan Schaper, district's food service director. Evendents who wanted breakfast were stayingay because friends uninterested in buying
school meal weren't allowed to go to thefeteria with them, Schaper said. "The truth the matter is that it's not a question ofney," said Martha Conklin, a Penn State
spitality management expert who wasolved in the study. "Many times, it's a
estion of time. Kids have to get up early tot the bus."
Piranha Produce
, Aggressively Fresh; 1601 Cummins Dr. Suite H; Modesto, CA 95358; 877-876-8344
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s c h o o lB I T E S W e t r a v e l i n s c h o o l s
FEBRUARY 2005
RECIPES OF THE
MONTH The new pyramid
E a s i e rt o c l i m b
SMELLY-FREE BRUSSELS SPROUTS Ingredients2 lbs Brussels Sprouts (trim, cut lengthwise) 3 cloves Garlic (finely minced) 4 ea Shallots (finely minced) 2 TBS Olive Oil 2 TBS Butter (melted) Instructions• Mix the Garlic, Shallots, Olive Oil and Butter • Place halved Brussels Sprouts in baking dish,
with cut side facing up. • Brush the mixture over the Brussels Sprouts. If
you have some left over, then brush theremainder on about halfway through cooking.
• Bake, 375 degrees for 30 - 45 minutes. David Letterman is celebrating his 23rd anniversary on late night television. In honor of DavidLetterman, we provide for you a Top 10 list.
Top 10 Reasons…to eat Brussels Sprouts 10. You don’t know anyone named Brussels. 9. They’re easier to eat than putting on a wet suit at
the bottom of swimming pool. 8. Only smart people eat Brussels Sprouts. 7. You’ll be the talk of the dinner party, cuz you’re
the only one there who loves Brussels Sprouts. 6. Tastes better than anything eaten on “Fear
Factor.” 5. It’s the only B.S. you can put up with. 4. If you’re a kid, your parents will let you play
more x-box. 3. Ken Jennings, the guy who won all that money
on Jeopardy, he loves Brussels Sprouts. 2. It’s the only sprout that’s never been linked to
some food borne illness like salmonella. 1. You can bet your friends you can eat 10 heads of
cabbage…in less than 60 seconds, and win.
Piranha Produce
, Aggressively F
resh; 1601 Cummins Dr. Suite H; Modesto, CA 95358; 877-876-83443 of 4
s c h o o lB I T E S W e t r a v e l i n s c h o o l s
FEBRUARY 2005
National Frozen Food MonthNational Kidney MonthNational Noodle MonthNational Nutrition MonthNational Optimism Month National Sauce Month National School Breakfast WeekNational Umbrella MonthNational Women’s History MonthNCAA March MadnessPoison Prevention MonthRead Across America Day, Dr. Seuss birthday Save Your Vision MonthSt. Patrick’s DaySwallows Return to San Juan CapistranoXerox 914, 1st copy machine, 1960
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“AGGRESSIVELY FRESH PROMOTIONS” MARCH
Academy Awards, Los Angeles American Red Cross MonthBaseball Spring TrainingCrane Watch in NebraskaEaster Ethics Awareness MonthFirst Day of Spring Iditarod Sled Dog Race 33rdInt’l Listening Awareness MonthIrish-American Heritage Month Jeopardy TV debut, 1964 Johnny Appleseed Day Music in Our Schools MonthNt’l Colorectal Cancer Awareness MonthNational Agriculture DayNational Celery Month National Craft Month
Piranha Produce
Tim Bissel Healthcare Steve Buer TransportatiJan Burkett School FoodGlenn Davis CEO Sean Gaffaney Operations Joe Higginbotham Warehouse Justin Higginbotham Night WareJeff Sacchini President Sallie Smart Customer SKen Taylor Vice-Presid 209-549-8010 phone 877-867-VEGI phone toll free 877-867-VEGI fax toll free [email protected]
ll of us at Piranha Produce re committed to the most ggressively fresh product nd services available nywhere in Northern alifornia. Here is a helpful
ist of important contacts at iranha Produce. Please feel
ree to contact us with any uestion or concern. We elieve that “a problem hared…is a problem lready half solved.”
A G G R E S S I V E L Y F R E
Welcome to “Aggressively Fresh Promotions.” Each month, Piranha Produce will news, making these ideas very timely for your menu. You can use these for menu, p
, Aggressively Fresh; 1601 Cummins Dr. Suite H; Mod
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on Manager service Direct
Manager Manager (QC) house Manager
ervice Managerent - Purchasin
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provide you with romotions or spec
esto, CA 95358;
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events that will be in theials development.
877-876-8344
