Idaho Spudnotes. Fall Workshop is here Soon! ANFP Idaho Chapter Monthly Meeting August 11, 2015

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1 Idaho Spudnotes Fall Workshop is here Soon! September 24,25th Sysco 5710 Pan Am Blvd, Boise It s almost fall we hope to see all of you from near and far at the fall workshop. Don t forget to bring silent auction item to help support the charities we choose each year in our Chapter Goals. Many hands make light work and volunteers are still needed for a few quick tasks the day of the workshop, can you spare a few minutes organizing the auction, or helping with breaks. Call Linda or Sarah president elect. ANFP Idaho President; Linda Littrell Work: llittrell@marquiscomp anies.com August 2015 Volume 2, Issue 1 ANFP Idaho Chapter Monthly Meeting August 11, 2015 Held at Sur La Table, The Village, Meridian, ID Meeting called to order at 4:30pm by Linda Littrell. Persons attending: Sarah Bair, Debbie Howell, Linda Littrell, Amanda, Debbie Widmier, and Cathy DeYoung No approval or disapproval of minutes from previous meeting. Officer and Committee reports: Sarah and Cathy had the opportunity to meet with several representatives from different nearby states at the ACE in Orlando. Debbie recommended Sarah or Cathy to give a synopsis of the ACE Orlando trip, to share information on various topics discussed and learning events that were attended. We would like to end the Thursday afternoon workshop with a business meeting at local restaurant, preferably at or near the Village for ease of location/ parking, since we will already be at the Village. Places considered are Twigs, Yard House, and others. It will be necessary to find out if there is a meeting room available, and if so, is there a charge? Linda will follow up. Sarah will not be able to attend this workshop as the Diabetes Management LTC event is scheduled during the same days.

2 2 Old Business/Action Items: For the upcoming workshop everyone, for the most part, is confirmed. Not Hormel, Derrick. Debbie will follow up with contact to him. Amanda is doing Spice it Up at the workshop. There will be stations set up for approximately 50 ppl. 5 various stations to possibly include: cold brew coffee, spice rubs (to sample on popcorn) brining chicken or not to brine, knives, demonstration for cooling foods, thermometer calibrations, salt tasting, and garnishing ideas. Each area will be interactive, fun and different. 10% off coupons will be offered. There are two contestants and two judges confirmed for the Spice it up event, Sarah has this information. The contest will comprise of using a product being prepared using different applications, along with a pantry basket provided. A blend of spices will be prepared ahead of time to be utilized in the contest. The contest will be held from 10:15-11:30. There will be prizes awarded after the contest. For centerpieces at workshop, Debbie will put together small boxes/baskets with spices to include recipes for everyone at each table. Soup will be provided on Thursday from Sysco, in addition to the following: Debbie R: fruit platter for breakfast Linda: meat and cheese platter Debbie: salad ingredients. Vicki K: snack foods Lynette: usually brings water (Linda will verify) Muffins from Sysco Cathy: dessert New/Additional Business: Linda is Captain for upcoming Alzheimer s walk in October. The Pizza Hut cards for fundraising has ended, cut off/deadline for the th by sales is 8/15. Linda will give the money from sales to Debbie on the 15 dropping at her work, mailed Monday the 17 th to be back to the company by the 21 st. Looking ahead to spring 2016 workshop, would like to meet with Washington State, they had also expressed interest in doing so. Utah may want to partner as well. Possibly have the meeting in Burley, ID, where it has been held in the past, to encourage others outside the Boise area to attend. IHCA or Friends of Children and Families to use their meeting room in the future. They are big enough to host a workshop and have a kitchen available. Darcy is currently working on the Newsletter. Meeting was adjourned at 5:30 pm by Linda. Updates; the restaurant will be Matador and Hormel has confirmed Chapter Website: facebook;anfp Idaho Chapter State Meeting: 09/24/ /25/2015 Newsletter Editor 7509 E. Lewis Lane Nampa, ID gans9833@msn.com

3 Sidestepping Listeria Recommendations from the FDA at Raw Fruits and Vegetables Rinse thoroughly under running water before eating, cutting or cooking (even if produce will be peeled). Scrub fresh produce like melons and cucumbers with a clean produce brush. Dry with a clean cloth or paper towel. Special instructions for melons; before and after handling a whole melon wash your hands with warm water and soap for at least 20 seconds. Keep cut melon refrigerated at no more than 40 degrees (32-34 is best) for no more than 7 days. Discard cut melon that has been left at room temp for more than 4 hours. Refrigerators Use a refrigerator thermometer to make sure that the internal temperature is 40 degrees or lower and that the freezer is 0 degrees or lower. Clean: up all spills right away, especially juices from hot dogs or luncheon meat packages, raw meat or poultry. Clean the inside walls and shelves frequently with hot water and liquid soap, then rinse. Precooked or Ready to Eat Food Use as soon as you can. Don t keep beyond the use by date. Store unopened packages of hot dogs in the refrigerator for no longer than 1 week, and unopened packages for no longer than 2 weeks. Store factory-sealed unopened packages of luncheon and deli meats for no longer than 2 weeks. Raw Milk Don t drink raw or unpasteurized milk or eat foods that have unpasteurized milk in them. Food linked to Listeria outbreaks in the United States since 2011 Cantaloupes, Caramel apples, Ice cream, Mung bean sprouts, Soft cheeses. When You Might Want To do More If you are pregnant, have a weekend immune system or are less than 5 years old the FDA website recommends: don t eat soft cheeses like feta, queso fresco, queso blanco, brie, camembert, blue and orpanela. (If you eat them look for made with pasteurized milk on the label.). Don t eat hot dogs, luncheon meats, cold cuts of other deli meats or fermented or dry sausages unless they have been reheated and are steaming hot just before being served. Wash your hands after handling hot dogs, lunchmeats or deli meats. Don t eat refrigerated pate or meat spreads from a deli or meat counter or from other refrigerated sections of a grocery store unless they are in a casserole or other cooked dish. Don t eat refrigerated smoke salmon, rout, cod, white fish, tuna of other fish (they typically have the word smoked lox nova, kippered or jerky in their names).

4 Ingredients Zucchini Ribbon Pasta 3/4 pound whole-wheat fettuccini 2 medium green zucchini (about 1 pound) 2 medium yellow zucchini (about 1 pound) 3 tablespoons olive oil 4 cloves garlic, chopped 1 cup low-sodium chicken broth 1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons 1/3 cup finely minced parsley leaves, plus more for garnish 1 cup thinly sliced basil leaves, plus more for garnish 1/2 teaspoon red pepper flakes 1/2 teaspoon fresh ground black pepper Salt In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain. Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandolin, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl. In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to mediumhigh and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese. Per Serving: Calories 490; Total Fat 16 g; (Sat Fat 3.5 g, Mono Fat 8 g, Poly Fat 2 g) ; Protein 22 g; Carb 74 g; Fiber 14 g; Cholesterol 5 mg; Sodium 240 mg Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin C, Folate, Vitamin K, Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium Good source of: Pantothenic Acid, Zinc. From foodnetwork.com

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