Chartwells-Thompson Dining Services @ St. Louis Public Schools Newsletter September 2011

What’s On Our Plates this Month? A Brand New Plate!

In June 2011, the USDA rolled out “MyPlate” to replace the familiar “MyPyramid” that has

been used widely (and changed very little) since the early 1990’s. MyPlate is part of a larger

communication initiative based on 2010 Dietary Guidelines for Americans to help consumers

make better food choices. The USDA MyPlate is the “new generation” food icon designed to

remind Americans to eat healthfully and illustrates the five food groups using a familiar meal-

time visual— a plate — and is accompanied by messages to encourage consumers to make

healthy choices. The corresponding website, ChooseMyPlate.gov, contains a wealth of re-

sources based on the 2010 Dietary Guidelines for Americans to help individuals meet nutrient

and calorie needs and make positive eating choices.

Information adapted from the USDA website, ChooseMyPlate.gov.

Teachers, Principals and School Staff: FREE, fun and educational Nutrition Presentations are avail-able to all SLPS classrooms and student groups from our Nutrition and Culinary professionals! Contact Kelly Myers at Kelly.myers@compass-usa.com or 314-381-4155 to schedule one at your school!

wellness through the Fresh & Local cam-

paign. This campaign will educate stu-

dents and customers about sustainability

practices, the benefits of eating fresh,

local produce and how buying local af-

fects our communities and wellness.

This Fall, we will feature a variety of locally

-grown fruits and vegetables on our

menus and will highlight these offerings

as often as possible.

We look forward to preparing and display-

ing the seasonal items in our cafeterias

and talking to our students

and customers about

local produce!

Why is it good to purchase local fruits and

vegetables? Fresh, seasonal, authentic

and locally-grown produce tastes great.

Foods are at the height of their nutritional

value and you will be supporting your local

community and the environment!

The food choices that we make have a

significant impact on our health, our envi-

ronment and our community. Every day,

more and more consumers are shopping

smarter, eating healthier and enjoying an

abundance of fresh, locally-grown pro-

duce. In 2011, the Organics (including

local) industry was one of the only indus-

tries that grew. As Chartwells, we will sup-

port our commitment to sustainability and

Fresh & Local Produce in Schools Now

Meet Your Farmer!

The following growers are

supplying St. Louis Public

Schools with fresh fruits

and vegetables, grown and

harvested within 100 miles

of St. Louis!

Theis Farms, St. Louis County

Lee Farms, Truxton, MO

Rendleman Orchards,

Alto Pass, IL

Flamm Orchards, Cobden, IL

Miller Farms, Campbell Hill, IL

This year we are pleased to introduce our new healthy lifestyle campaign called “Simply Good.” This innovative program

entails a year-long schedule of promotions and special event activities in our schools designed to educate our students and

customers on the benefits of healthy eating, sustainability and wellness. Our first campaign challenge is about acting and

eating local. During the Simply Good Fresh & Local campaign, our schools will be serving fruits and vegetables from local

farms throughout the Fall. In the following months, look for a focus on great food, wholesome and complete meals and

much more! We hope that you will support Simply Good and our efforts to create fun and inviting dining environments within

Saint Louis Public Schools!

Meal Application Deadline:

September 14th!

Page 2 Chartwells-Thompson @ St. Louis Public Schools

Newsletter September 2011

Summer Gardening at Clyde C. Miller

Things are Really Cooking at Adams, Hodgen, Humboldt, Lexington, and Peabody

New Additions to our Recipe Files at Middle and High Schools

At the end of the 2010-2011 School

Year, we helped Biotechnology

teacher Stephanie Mohr to build

and plant 10 raised garden beds at

Clyde C. Miller Career Academy.

Sweet corn, okra, tomatoes, beans

and various herbs were grown and

harvested throughout Spring and

Summer. Produce was cultivated by

Biotechnology students and items

such as the fresh herbs will be used

by culinary students in the Clyde C.

Miller culinary lab.

WHAT’S NEW:

Grilled Chicken Breast

Fresh Sweet Potatoes

Apple Muffin Squares

Improved Whole Grain

Pizza Crust

Toasted Pita with Hummus

Fresh Spinach for Salads

Turkey BLT’s

Whole Wheat Pastas

Sweet Potato Tots

Roast Beef & Spicy Mayo

Sandwiches

MORE Fresh Fruits & Veggies!

MORE LOCAL Items!

SKIM Chocolate Milk

You spoke and we listened! Based on a number of customer preference surveys we performed last year,

we added new items and recipes to our high and middle school menus! We were also excited to make

some healthier additions as well. More fresh items, such as cilantro, basil, grapes, peaches, spinach and

sweet potatoes are making appearances in our recipes and on our serving lines. Whole grains have been

increased, with the addition of whole grain pastas, an improved pizza dough and more brown rice.

One addition to our menu, however, has puzzled many of our staff and students: hummus. The biggest

question we hear is, “What is it?” Hummus is a delicious dip made from chickpeas blended with tahini

(ground sesame seeds), olive oil, lemon juice, salt and garlic. It is a traditional Middle Eastern dish and is

often served with pita bread or chips and fresh vegetables. A fantastic vegetarian or vegan item, hum-

mus is high in Vitamin C, iron, folate, protein and dietary fiber!

L-R: Local Produce in August; Pizzas and Calzones made with whole grain crust; the kitchen staff at Mel Carnahan, showing

off their Eggplant Parmesan, hand-breaded and made with locally grown eggplant and whole wheat spaghetti.

vegetables. Many of the fruit and

veggies throughout the Fall months

will be sourced locally, including

peaches from Rendleman Orchards

in Alto Pass, IL and Yukon Potatoes

from Theis Farms right here in St.

Louis County.

The improvements have excited

students and school staff as well as

our kitchen staff. Principal Barbara

Anderson of Lexington Elementary

beamed, “The students love the

food. It is never on the floor or in

the trash, it is in their bellies!”

Students at Adams, Hodgen, Hum-

boldt, Lexington and Peabody Ele-

mentary schools were greeted with

new menus this school year. Equip-

ment such as steam tables and cold

wells were added to the kitchens over

the summer, allowing for an improved

menu of freshly prepared foods.

Homemade Spaghetti with fresh-from

-the-oven breadsticks, Soft Chicken

Tacos topped with fresh lettuce and

tomatoes, and handmade pizzas on

whole grain crusts are all on the new

menus, which also include an in-

creased amount of fresh fruits and

Lunch at Lexington Elementary (Clockwise, from top left): Kitchen staff

are ready to serve at Lexington; Students filling up their trays; An excited

Pre-school student is all smiles at lunch.

Page 3 Chartwells-Thompson @ St. Louis Public Schools

Newsletter September 2011

Parents: Tips for Planning Healthy Meals and Snacks for Your Kids

Congratulations to Our Team and Our Award Winners!

on hand that are easy to prepare are the key

to keeping your time in the kitchen short.

Standard ingredients such as canned beans

and fish, frozen fruit and vegetables, whole

grain pasta, cheese, bread, rice, and tomato

sauce can go a long way to making weeknight

meals a whole lot easier.

With the release of MyPlate (www.myplate.gov)

its easier than ever to see what a healthy

plate should look like and turn it into a

healthy meal for you and your student. With

the basic proportions being ½ your plate is

fruits and vegetables, ¼ is grains (preferably

whole) and ¼ protein (think lean meats like

chicken and turkey breast or beans), then

throw in a serving of dairy either a glass of

milk or a few slices of cheese, and your are

on your way to a well rounded and fulfilling

meal.

Here are some suggestions that can help you

to provide a little excitement and a quick,

healthy meal for your family:

A well rounded and healthy meal is the key

to preparing your student to take on the

school day. With a little planning and some

creativity, meal time can become more

about wowing the crowd than boring it.

Whether you have the time to prepare foods

from scratch or you are assembling a quick

meal at the end of a long day, meal making

does not have to be a stressful activity.

Start by looking at what you have on hand.

Often times a quick and healthy meal is just

opening a box of pasta, boiling water, adding

chopped vegetables and sauce. A meal such

as that doesn’t take much time or creativity,

which are two things that may be hard to

come by at the end of the day. Knowing

what is in your cupboard and keeping things

Fruits and Vegetables: Any whole fruit

(apples, oranges, grapes) with fruit dip

(mix 2 tablespoons low-fat vanilla yogurt

with 2 tablespoons peanut butter and

sprinkle with cinnamon); vegetables (cut

up carrots or baby carrots, celery, cucum-

ber rounds, bell pepper strips) with hum-

mus (ground up garbanzo beans with olive

oil, garlic, salt and pepper) or low-fat

ranch dressing.

Grains: Whole wheat tortilla spread with

mashed up banana and cream cheese

and topped with sliced apples; pasta with

sautéed vegetables sprinkled with parme-

san cheese; rice with black beans and

salsa.

Protein: Slices of lean sandwich meat and

low-fat cheese; hardboiled egg; celery

sticks or apples slices with peanut butter;

tuna salad with whole grain crackers.

Dairy: 2% pudding cup, sliced cheese, low-

fat yogurt cup

The Saint Louis Public Schools online application entry website makes it easy and convenient for parents to apply for meal benefits for their

child(ren). The entry process is faster than completing a paper meal application and should take no longer than 5 minutes to finish. Parents

simply go to https://mealapp.slps.org and enter the requested information as accurately as possible. All data will be instantly and securely

sent to the SLPS Office of Food Services for processing. Don’t forget the deadline for applications is September 14th!

Online Meal Applications are Now Available! mealapp.slps.org

A Message from

the SLPS Health

& Wellness

Council

Carlis Miller, Nottingham CAJT,

Hourly Associate of the Year

Nominee

L-R: Resident District Manager George Nash,

Regional Salaried Associate of the Year Kelly

Myers, Regional Vice President Bruce Norman

Members of the Chartwells-Thompson at SLPS Dining Services

Team at the American Diabetes Association Walk in 2010

Compass in the Community North America BRONZE Award: The team at SLPS has been recognized as a Bronze Award winner for our efforts

to support our community through the American Diabetes Association Walk in October 2010 and the coordination of the Gateway Gardening

Day in April 2011.

Regional Be a Star Awards: Each year, we have the opportunity to nominate one hourly and one salaried associate for Regional Awards. This

year, we were proud to nominate Carlis Miller, from Nottingham CAJT for Regional Hourly Associate of the Year and Kelly Myers, Assistant

Director of Dining Services and Marketing for Regional Salaried Associate of the Year. Congratulations to Kelly for winning this prestigious

award, out of over 100 nominations throughout Chartwells in the Central Region! Kelly was also previously awarded Regional Joint Venture

Agent of the Year from Thompson Hospitality in December 2010.

Page 4 Chartwells-Thompson @ St. Louis Public Schools

Newsletter September 2011

Although Hispanic American Heritage Month officially begins September 15 and ends October 15, America celebrates the

cultures of Spain, Mexico and the Spanish-speaking nations of Central America, South America and the Caribbean throughout

September. Seven Latin American countries celebrate their Independence Day between Sept. 15 and Sept. 18. Sept. 15 is

Independence Day for five Latin American countries: Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua. Mexico

and Chile celebrate their independence on Sept. 16 and 18, respectively. The variety of tastes, ingredients and preparation

styles across Latin American dishes make it a robust cuisine that naturally includes many healthy recipes.

Celebrating Hispanic American Heritage Month

Thank you to our friends at Thompson Hospitality for providing the Hispanic American Heritage Month information and chicken recipe.

Ingredients (Makes 4 Servings)

1 lime

1 chicken, 4 pound, cut into quarters

salt for seasoning

fresh ground pepper for seasoning

1/4 cup olive oil

1 each medium onion, chopped

1 each garlic clove, chopped

2 ripe tomatoes, peeled and chopped

1 each jalapeno, seeded and diced

1/4 teaspoon dried oregano

1 bay leaf

1 cup chicken stock

2 cups pineapple, chopped with its juice

Cuban dishes reflect a centuries-long melding of Spanish, African and indige-

nous Caribbean cuisines. This recipe for Cuban Chicken mixes the flavors of

lime, pineapple, tomato and oregano into one fantastic dish.

In a non-reactive dish, grate the lime rind and squeeze the juice from the

lime. Rub the juice and rind into the chicken, then season the chicken with

salt and pepper. Let marinate for 30 minutes. Heat the olive oil in a frying pan

and brown the chicken pieces on all sides. Transfer the chicken to a heavy

pot that is large enough to hold the chicken in layers. In the remaining oil still

in the frying pan, saute the onion and garlic until tender, not brown; add to-

matoes, hot pepper, oregano and bay leaf. Cook for about five minutes, stir-

ring occasionally to prevent sticking and blend the flavors. Pour the mixture

over the chicken and add enough chicken stock to just cover the chicken

pieces. Partially cover the pot and cook over low heat until the chicken is

tender, about 45 minutes.

While the chicken is cooking, put the chunked pineapple and juice in a small

sauce pan and cook over medium-low heat to medium heat until it is reduced

by half. Pour the pineapple mixture over the chicken. Serve with white rice

and a side of fried plantains if you like.

Flavors of the World: Pollo Con Piña A La Antigua (Cuban Chicken)

Guacamole with Carrots Sticks

Ingredients (makes 4 Servings)

3 small Avocados, Peeled, Cubed

2 Tbsp Cilantro, Fresh, Minced

2 Tbsp Red Onion, Fresh, Chopped Fine

1/2 of a small, fresh Jalapeno, Minced (optional)

1 Tbsp + 1 tsp Lime Juice, Fresh

Light sprinkle of Kosher Salt

Light sprinkle of Ground Black Pepper

Carrot Sticks, Fresh

Carefully peel the avocado and remove the stone. In a large bowl, mash the avocado

and add salt, pepper, lime juice, cilantro, jalapeno peppers, and onion. Mix together

and serve.

Portion size: 1/3 cup guacamole, 4 oz carrots sticks.

Guacamole is best served as fresh as possible.

Calories Protein Carbs Total Fat Cholesterol

191.3 2.9 18.2 13.8 0

Cook With the Kids!

Teaching your kids how to make their own healthy snacks helps them make better food

choices on their own and teaches them valuable cooking skills!

Kids love finger foods they can

dip! You could also serve this other

fresh veggies (like celery sticks or

red pepper strips) or with baked tor-

tilla chips.

Avocados are full of heart-

healthy GOOD fats that help lower

cholesterol AND they have more po-

tassium than a banana!

Take the nutrition

up a notch and garnish

with fresh diced

TOMATOES!

They will add

a good dose of

Vitamin A, Vitamin C

and a powerful anti-

oxidant called

lycopene.

Chartwells-Thompson @ St. Louis Public Schools

Newsletter September 2011

Page 5

Our passion for good food isn’t limited to the cafeteria. Together with balanced, delicious meals, we

offer an exciting range of educational tools that help your students make wise, informed decisions.

“Eat. Learn. Live.” is the foundation of all that we do in school foodservice education.

Please consider the environment before you print this newsletter. But if you do print, please pass along to someone else or recycle when finished.

Chartwells-Thompson Dining Services at St. Louis Public Schools • (314) 381-4155 phone

www.chartwellsschooldining.com/slps • 5020 Lexington Ave • St. Louis, MO 63115

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

Locally grown

produce featured

throughout the Fall!

1

2 3

4 5

LABOR DAY!

6 7 8 9 10

11 12 13 14 MEAL

APPLICATION

DEADLINE!

15 16 17

18 19 20 Chef Ralph at

Lexington Elem.

21 22 23

NO SCHOOL

(Professional Development)

24

25 26 27 28 29 30

ADA Dollar for

Denim Day

September 2011 Calendar

26

Look for local apples

in schools this week!

The Dining Services Team at St. Louis Public Schools is Walking to Fight Diabetes!The Dining Services Team at St. Louis Public Schools is Walking to Fight Diabetes!

We are taking part in Step Out: Walk to Fight Diabetes to support the American Diabetes Association for the second year! Our team raised

over $1,100 for the cause in 2010 and is hoping to double that in 2011. As the dining services provider for St. Louis Public Schools, and

as the industry leader in school nutrition, we are proud to join the fight to significantly reduce the rate of Type 2 diabetes in our children.

October 22, 2011 • 9:00a.m. • Creve Coeur Lake Visit our team page: http://main.diabetes.org/goto/CompassSTL

We will be joining thousands of walkers to help stop diabetes. Diabetes is a disease in which the body does not produce or properly use

insulin. It is a disease that has deadly serious consequences, and there is no cure. You can join our team, Compass Group St. Louis / Chart-

wells SLPS, and raise funds to help the American Diabetes Association provide community-based education programs, protect the rights of

people with diabetes and fund critical research for a cure. You can also make a donation online in support of one of our team members by

visiting our Team Web page using the link above.

If you would like more information, please contact Kelly Myers at 314-381-4155 x642 or send an email kelly.myers@compass-usa.com.

Thank you in advance for your help and support. Together we can stop diabetes. One step at a time.

.

Food Focus:

TOMATOES