December is National Eggnog Month

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1 Addressing the Issues Publisher: Wyoming Association of Nutrition & Foodservice Professionals Volume No: XXVII Issue No: 8 December 2017 December is National Eggnog Month There is nothing better than sitting around a bonfire drinking eggnog and talking holiday memories with your family (especially if a little bourbon is involved). In the past I used to buy eggnog from the grocery store it was quick, easy, and only cost me a few dollars. It was not until I tried making my own that I realized the store bought stuff has nothing on homemade eggnog!!! Like many drinks and desserts made during the holidays (including my Black Bottom Pumpkin Pie), eggs are a standard ingredient. To avoid getting sick from Salmonella when consuming these homemade goodies, the Egg Safety Center and FDA recommends using a cooked egg base. How do you make a cooked egg base? Well, first you need a recipe! An easy recipe for Classic Cooked Eggnog can be found on the American Egg Board s website under Recipes and More. The recipe is printed on page 7 of this newsletter. When making your cooked egg base, pay attention to the FDA recommendations below: Combine eggs and half the milk as indicated in the recipe. Other ingredients, such as sugar may be added at this step. Cook the mixture gently to an internal temperature of 160 F, stirring constantly. The cooking will destroy Salmonella, if present. At this temperature, the mixture will firmly coat a metal spoon (but please don t lick the spoon if the custard is not fully cooked!). After cooking, chill the mixture before adding the rest of the milk and other ingredients. Don t have time to make a cooked egg base but still want homemade eggnog? You can use other options for safe eggnog, such as egg substitute products or pasteurized eggs instead of raw eggs. You might think that adding alcohol to the recipe kills the bacteria, but this is false! 1

2 By following a good recipe and these simple recommendations, you can be sure to have delicious AND safe eggnog for your entire family to enjoy! For more safety information on preparing homemade eggnog visit: Happy National Eggnog Month! Article printed from Incredible Egg: URL to article: From the Desk of Our President Thanksgiving has come and gone. And now we enter the most wonderful time of the year the Christmas season. This is a very busy and festive time of the year for all of us at our facilities but be sure to take time for a personal celebration of Christmas with your family and friends as we celebrate the birth of the Christ. Merry Christmas! 1. Personal - I have been home in Nampa/Boise, Idaho for October and all of November - I have been diagnosed with oral cancer and had surgery on Nov 20. I enjoyed jello and chicken broth for Thanksgiving The doctors are working closely with me to follow up to see if I need further surgery or chemo, etc. I have spent so much time at hospitals & clinics for blood work, MRI, EKG and on and on. Thank you for your thoughts and prayers. And thank you to our board and leaders for carrying on during my absence. I am not sure when I will be able to return to Wyoming. 2. PIFSW ANFP Pride In Foodservice Week is February 5-9, We encourage every facility to hold a special activity or event during PIFSW. Please send a story and pictures for our Facebook page to Toni Skaggs - tskaggs@mhccwyo.org or Felicia Smith - fsmith@mhccwyo.org. Cities/areas with more than one member or facility might want to consider a joint event or outreach effort. Outreach and educational activities are the focus of our ANFP DIAMOND AWARD presentation this year. So the more outreach activities to educate the community about ANFP and the role of the CDM, the better. Perhaps you could do an interview on your local radio or television station or for our local newspaper. Let us know if you need any help 2

3 3. DATC - 4th Annual ANFP Days At The Capitol is Monday & Tuesday, February 26 & 27, 2018 in Cheyenne. We will attend and observe the House & Senate Health Committees - and observe the House & Senate in session on Monday. We have a Spring Conference planning luncheon meeting Monday at noon with our ANFP leaders and a number of Cheyenne/Laramie area folks who are helping with the Spring Conference. Thanks to Granite Rehab for hosting our luncheon. On Tuesday morning, we will host a Continental Breakfast for all legislators & staff. We will interact with legislators & staff about ANFP, the role of the CDM and the needs of our residents/patients in our facilities. We need donations for the breakfast - fresh fruit, individual juices, snack bars, pastries, etc. 4. ANFP Member Appreciation Week April 2-6, 2018 We could do some similar events like PIFSW during Member Appreciation Week. Special events, meals, interviews for radio/television/newspaper, student outreach/events, etc. We want to honor our CDM s this week. Let us know how we can help you celebrate. 5. SPRING CONFERENCE - May 2, 3 & 4, 2018 in Cheyenne, Wyoming at the Radisson Hotel. We are working with the Colorado ANFP Chapter to join us. The Nebraska ANFP Board has indicated they will not be able to participate. We are holding a Food Show/Vendor Expo on Friday to help with conference expenses. We already have 6-8 vendors tentatively lined up and are working on more. Colorado ANFP has recruited 3-4 of our vendors! More details to come. This is one conference you do not want to miss! 6. ACE ANFP Annual Conference & Expo.it is not to early to begin thinking about attending ACE in Orlando June 1-4, We hope to send a good size delegation to Orlando in June. Let us know if you are interested. This is truly an event worth attending. February 26, 27, Day at the Capitol February 5 9, Pride in Food Service Week March 15, 16, Spring Regional, Dallas, TX April 4, 5, Spring Regional, Lexington, KY April/May Wyoming ANFP Spring Conference, Cheyenne, Wyoming June 1-4, ANFP Annual Conference & Expo, Orlando, Florida 3

4 Exciting News The ANFP Government Affairs Committee held a conference call Wednesday November 15. Craig Brightup, who lobbies for ANFP, had very exciting news about projects he and ANFP have been working on. You will recall that October s WYANFP newsletter talked about ANFP wanting to work with the National Governors Association. That meeting has taken place with NGA s Director of Federal Affairs, Anna Davis, with positive results. NGA has informed state governments healthcare licensing divisions about the new Center for Medicare/Medicaid Services regulations and how facilities can meet requirements for Directors of Food and Nutrition. In addition, ANFP has joined the Opportunity America Jobs and Careers Coalition. According to its website, Opportunity America is a Washington think tank and policy shop promoting economic mobility work, skills, careers, ownership and entrepreneurship for poor and working Americans. The coalition is providing input to Congress and the Administration on training initiatives that have bipartisan support. The Strengthening Career and Technical Education for the 21st Century Act passed the U.S. House of Representatives and would incentivize the use of industry-recognized credentials. And a Presidential Task Force on Apprenticeship Expansion was named to explore new ways to validate, register and encourage industry-recognized training programs. Since the CDM CFPP certification fits into these scenarios, the possibilities are tremendous. Dare to Soar Wyoming ANFP is on-line and on Facebook. Be sure to visit the Wyoming ANFP website at: for the National ANFP website. 4

5 21 st Christina Tina Dierking 23 rd Shelley Blake 24 th Deanie Spath 31 st Kay Boese Happy Biirthday to Allll!! Mission: Position the Certified Dietary Manager as the expert in foodservice management and food safety. Vision: The Certified Dietary Manager is the cornerstone of the collaborative Dietetics profession. As of December 30, 2017, the Wyoming ANFP is 65 members strong; 56 Certified Professional members, 9 Professional non-certified members. Please contact our Membership Leader, Stephanie Young (syoung@primroseretirement.com) or any officer, if you know of a new member or student, so we know who they are and how to keep them informed about events taking place in the Wyoming ANFP. Welcome New Members! Richard Colin Young, Thermopolis Suzanne Struebing, CDM, CFPP - Gillette 5

6 Our FoodService Rewards points total stands at 22,603 points. e- mail codes and expiration date may be sent to Robin Hilbird at: 6

7 It's that time of year again. December has come and with it all the joys of Holidays. But what is the real meaning of the Holidays? Is it the gifts under the tree, the lights in the windows, the cards in the mail, dinners with family and friends, snow in the yard, stockings hanging in the living room, and shouts of "Happy Holidays" to those who pass us in the streets? Is this really the Holidays? For many people, the Holidays is a time of sorrow. They don't have the extra money to buy presents for their children, family, and friends. Many are saddened at Holiday time when they think of their loved ones who will not be able to come home for various reasons. Family dinners may be only a wish and not a reality for some. Yet, the Holiday can be a season of great joy. Rather than stressing yourself out over the holidays, take time to reflect on all the blessings you have been given over all the years. Help a person or family that may be struggling right now and make their holidays a little brighter. Think of the joy that will bring to them and yourself. Give to your favorite charity or fix a special dinner or tray of holiday treats for an aging neighbor that may be alone. Overall, what you put into the Holidays, you will get back ten-fold in the feeling that you made someone else s Holidays just a little brighter! Happy Holidays Everybody! Live Long and Prosper! 7

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9 In the month of January we celebrate these special occasions: Bread Machine Baking Month National Egg Month National Meat Month National Soup Month National Candy Month National Hot Tea Month National Oatmeal Month National Wheat Bread Month Prune Breakfast Month 2 nd Week of January National Pizza Week 4 th Week of January National Meat Week 4 th Week of January National Irish Coffee Week 1 st Bloody Mary Day; Apple Gifting Day 2 nd National Cream Puff Day 3 rd Chocolate-Covered Cherry Day 4 th National Spaghetti Day 5 th National Whipped Cream Day 6 th Bean Day; National Shortbread Day 7 th National Tempura Day 8 th English Toffee Day 9 th National Apricot Day 10 th Bittersweet Chocolate Day 11 th Milk Day; Hot Toddy Day 12 th Curried Chicken Day 13 th National Peach Melba Day 14 th National Hot Pastrami Sandwich Day 15 th Strawberry Ice Cream Day 16 th National Fig Newton Day; International Hot & Spicy Food Day 17 th Hot-Buttered Rum Day 9

10 18 th Peking Duck Day 19 th National Popcorn Day 20 th National Buttercrunch Day; National Cheese Lover s Day; National Granola Bar Day 21 st New England Clam Chowder Day; 22 nd National Blonde Brownie Day 23 rd National Rhubarb Pie Day 24 th National Peanut Butter Day 25 th National Irish Coffee Day 26 th National Pistachio Day 27 th Chocolate Cake Day 28 th National Blueberry Pancake Day 29 th National Corn Chip Day 30 th National Croissant Day 31 st Brandy Alexander Day CHEYENNE 2018 ANFP Spring Conference May 2,3,4, 2018 Radisson Hotel - Cheyenne, Wyoming Colorado and Nebraska ANFP members will join Wyoming ANFP for their Spring Conference May 2-4, 2018 in Cheyenne, WY where I-80 and I-25 meet. Contact your state ANFP Chapter President for more details. Steve Owen Mrs. Danielle BehrmanMrs. Catherine Huckaby 10

11 Wyoming ANFP President Colorado ANFP PresidentNebraska ANFP President Conference Schedule Wednesday, May 2, pmregistration in lobby+ 6:30 pmpresident s Reception Thursday, May 3, :45 ambreakfast 7:45 amwelcome & Announcements 8:00 12:00Educational Sessions 12 1:00 pmchapter Membership Meeting 1 3 pmeducational Sessions afternoonstudent Reception with Julie Zikmund UND eveningdinner on own Friday, May 4, :45 ambreakfast 7:45 amwelcome & Announcements 8:00 12:00Educational Sessions 12 1:30 pmfood Show tentative and lunch 2 3 pmfinal Educational Session SPEAKERS CONFIRMED Julie Zikmund, MPH, RD Manager of the Nutrition & Foodservice Professional Training Program University of North Dakota (UND) Penny Fletcher, PHR, CHRM-CP Cheyenne, WY SHRM President 2 sessions on Human Resource issues Omar Humes, CDM, CFPP President ANFP North Carolina Chapter Member ANFP National Board of Directors Colorado and Nebraska ANFP Chapters will present at least one workshop presentation each during our conference. CONFERENCE HOTEL INFORMATION Hotel room cost: $94 per night mention ANFP conference for this pricing breakfast is included both days in hotel charge Radisson Hotel Cheyenne 204 W Fox Farm Rd Cheyenne WY Hotel Fax CONFERENCE FEE 11

12 Conference fee is $55 per person. Registration form available March 1, 2018 through chapter presidents. Wyoming members will receive with registration form by March 1 st. CONFERENCE THEME Soaring To New Heights CERTIFIED DIETARY MANAGERS.to gather in Cheyenne, Wyoming for educational training and networking 12

13 Saint Nick s Egg Nog Total Time: 25m Prep Time: 10m Cook Time: 15m Yields: 12 Servings Directions several hours or overnight. 1. BEAT eggs, sugar and salt in large heavy saucepan until blended. STIR IN 2 cups milk. 2. COOK over low heat, stirring constantly but gently, until mixture is just thick enough to just coat a metal spoon with a thin film and temperature reaches 160 F, about 15 minutes. Do not allow to boil. REMOVE from heat immediately. 3. STIR IN remaining 2 cups milk and vanilla. REFRIGERATE, covered, until thoroughly chilled, 13

14 What You Need 6 large EGGS 1/4 cup sugar 1/4 tsp. salt 4 cups whole milk, divided 1 tsp. vanilla 12 cinnamon sticks for garnish Insider Info Just before serving, stir brandy, liqueur, rum or bourbon into eggnog, if desired. For a festive presentation, garnish with whipped cream, ground nutmeg, cinnamon sticks or candy canes. Secrets of success: Low heat, a heavy sauce pan, constant stirring and patience are the keys to making the eggnog. If you increase the cooking temperature to try to speed the process along, the mixture is likely to curdle. Stirring constantly, making sure to cover the entire bottom and corners of the pan, prevents scorching and ensures that the mixture heats. Watch carefully and test frequently toward the end of the cooking time, after about 10 to 12 minutes. The last few minutes are crucial. Undercooked eggnog will be thin and watery; overcooked custard will curdle. The difference is a matter of only a few degrees. For perfectly smooth eggnog: Pour through a sieve before chilling. For a richer eggnog: Substitute half-and-half or light cream for some of the milk. To keep eggnog cold during a party, set punch bowl or pitcher in a bed of crushed ice, or freeze some of the eggnog in ice cube trays or ice ring using a bundt pan and add to bowl right before party. Use leftover eggnog in French toast or pancake batter. 14