A successful GA ANFP Spring Meeting at Sysco Atlanta

Transcription

1 A successful GA ANFP Spring Meeting at Sysco Atlanta

2 Greetings: GA ANFP Members, I want to start my letter off by saying how our spring meeting and foodshow went, WOW!! What an awesome time we had, those who attended, a special thanks goes to Sysco of Atlanta for sponsoring us this year and the vendors that came out to showcase their product and meet some of the members of our chapter in supporting our first time spring foodshow! Thanks to Sysco for allowing us to use their faculty conference room to hold our meeting. I heard a lot of positive feedback on the entire three days. Thanks also to all the great speakers that spoke to our group on some great topics. Thanks goes out to Elsie Mills & Marjorie Lowe, for a job well done, to the board members that attended and brought items, thank you for your support! Thanks goes to Fieldstone Bakery and Butterbud Co. for your help with items for the goodie bags To our first timers and new members, thanks for adding to the success of the meeting. We are already working on our fall meeting, in Macon GA. (per our bylaws) September 17-19, Save the dates.

3 President/ Travel Cord. Larry Jackson CDM, CFPP Americus, GA President Elect Elsie Mills CDM,CFPP McDonough, GA Seccretary Sharon Clark CDM, CFPP Glennville, GA Membership Chairperson Shirley Singleton CDM, CFPP Lyons, GA Treasure Geraldine Chandler CDM, CFPP Jackson, GA ext. 225 Spokesperson Lavone H. Cook CDM, CFPP Augusta, GA Newsletter Editor Valerie Bell Reese CDM, CFPP (c)

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7 2014 Georgia Association of Nutrition & Foodservice Professionals Executive Board, Ballot Voting Instructions: 1. Vote for one in each category. 2. Mail, scan, or , to Valerie Bell Reese, (our teller) by July 1, 2014 Mail to Valerie Bell-Reese 40 Honaker Rd. #2 Blairsville, GA Or , Scan to: President-Elect- (a two year term) Lavonne Cook, CDM, CFPP, is currently serving as Georgia ANFP Spokesperson Write in Secretary-(a two year term) Sharon Clark, CDM, CFPP, is currently serving as Secretary for Georgia ANFP. Write in

8 National Leadership Conference June 21-24, 2014 Minneapolis, MN Fall Meeting September 17-19, 2014 Macon, GA More information coming soon.

9 Thank you everyone for the pictures and information for this newsletter. If you would keep the pictures and meeting information coming to me so I can put them in the next newsletter. Also, any events that ya ll may be having at your facilities any recipes you may want to share we want to include everyone s input in this newsletter. We would like to let everyone know what each chapter is doing.thank you Sysco for everything you did for the meeting. Thank you, Valerie Bell Reese, CDM, CFPP photochick32@yahoo.com

10 The SOWEGA District ANFP met on May 21st, at 1pm on the Moultrie Highway 333, at the Pebble hill Grove, which is an organic farm, Mr. & Mrs. Bipion, showed us around their farm, explain to us how they growed different stuff with out the use of pesticides, also they show us their Bat house that he made him self, the bat eat the bugs, and keep their crops pest free, he also had some bird houses, the birds also help with the pest, they also showed us some worm houses, that also help germinate the grounds, it was also very interesting, we learned a lot about organic growing of foods. Our next meeting will be in July the 16 th, at Smith North view Hospital in Valdosta Ga, at 1pm, the Speaker will be announce later. Hope to see you there.

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12 Ingredients: pork shoulder roast, about 4 pounds 2 medium onions, thinly sliced 1 1/2 cups water 1 bottle (16 ounces) barbecue sauce, or 2 cups homemade sauce 1 cup chopped onion Preparation: Place half of the thinly sliced onions in bottom of slow cooker; add pork and water, along with remaining onion slices. Cover and cook on LOW for 8 to 10 hours or 4 to 5 hours on HIGH heat setting. Drain liquid from slow cooker; chop the meat coarsely and discard excess fat. Put the pork back in the slow cooker. Add barbecue sauce and chopped onion. Cover and cook on LOW for 4 to 6 hours longer. Stir occasionally. Serve with warm split buns and coleslaw. Serves 8 to 10.

13 Sparkling Peach Punch Makes about 2 quarts 2 cups water 3 green tea bags 4 large, ripe peaches Juice of 1 lime 4 cups ginger ale Honey or agave nectar to taste A few sprigs of basil or mint Place water in a small saucepan and heat to just under boiling. Turn off heat, add tea bags, and steep for 15 minutes. Remove tea bags and let cool completely. Meanwhile, peel and pit three of the peaches. (To peel, use a paring knife or vegetable peeler, or the boil and peel method.) Place in a blender with lime juice and puree until smooth. If you prefer a less pulpy beverage, strain the puree through a sieve. Cut the remaining peach into slices and combine in a pitcher with the cooled green tea, peach puree, and ginger ale. Add honey or agave nectar to taste the amount will depend on personal preference and the sweetness of your peaches and ginger ale. Add a few sprigs of basil or mint to the pitcher or use the leaves to garnish individual glasses.

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