Addressing the Issues

Transcription

1 Addressing the Issues Publisher: Wyoming Association of Nutrition & Foodservice Professionals Volume No: XXIV Issue No: 8 December 2015 December Is National Fruit Cake Month! The Main Menu Fruitcake Month...Page 1 Happy Holidays... Page BOL... Page 3 President-Elect.. Page 4 Membership..Page 5 FS Rewards.....Page 6 Newsletter Leader....Page 7 Sunshine Leader..Page 7 Save the Dates...Page 9 Anniversary Ads. Page 10 Anniversary. Page11 Quilt Drawing.. Page13 Recipe.. Page14 Enjoy this issue of your Wyoming ANFP newsletter! Posted by The Editorial Desk / Friday, December 2nd, 2011 Well you either love them, or love to hate them. December is official fruitcake month which makes sense since this seems to be the time of year that we punish our distant friends and relatives with (re)gifts of this oft-mocked dessert. Fruitcakes are the butt of jokes and widely, yet affectionately, despised by almost everyone. Nevertheless, they have remained popular for hundreds of years. A dense cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and (optionally) soaked in spirits this cake is said to have originated in Ancient Egypt, where they were often placed inside tombs as essential food for the afterlife. Soon after they proliferated all over Europe and have been around ever since. The Crusaders were even known to eat fruit cakes because they were full of nutritious items like dried fruits and nuts and could also withstand their long journeys. Something that s lasted for that long couldn t be all bad, right? Or does it s reputation as the most despised dessert give it its only lasting legacy? Whatever the reason, it s just not quite the Holidays without them So a recipe from the Food Network can be found on page 14, that promises an edible fruitcake even for nonbelievers! So go forth a bake cake for some lucky aunt- you only have to utter the F- word and they will know just how lucky they are. 1

2 From the Desk of Our President Felicia Smith, CDM, CFPP 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. 2

3 Board of Leaders President President-Elect State Spokesperson Felicia Smith, CDM, CFPP Steve Owen, CDM, CFPP TJ Schoenewald, CDM, CFPP 10 1 st Street 150 Wyoming Street P. O. Box 549 Orin, WY Lander, WY Thermopolis, WY (C) (H) (H) (W) (W) (W) fsmith@mhccwyo.org stevelanderwyo@gmail.com tj.schoenewald@mail.hscmh.org Treasurer Secretary Immediate Past President Robin Ruff, CDM, CFPP Bruce Link, CDM, CFPP P.O Box 217 Dayton, WY (C) (C) fssolutions13@live.com momruff@hotmail.com FSRewards Program Leader Dori Bunnell, CDM, CFPP PO Box 1484 Cody, WY (H) doribunnell@hotmail.com Ways & Means Program Leaders JoAnne Gruell & Rene Smith 3

4 From the Desk of Our President-Elect Steve Owen, CDM, CFPP 1. Bread Making Workshop - Lander - Sysco, Montana Food Service and ANFP are sponsoring a Lander area Bread Making Workshop on Thursday, Dec 3 at the Wyoming Life Resource Center. Chris Burnett will be leading the workshop. Chris made a presentation on baking at our last conference. We have 21 people registered for the workshop. 2. We are tentatively planning for our 2nd Annual Day At The Capitol on Tuesday, February 16, I was in Cheyenne on Nov 9 and toured where the Legislature will meet for the coming 3 years. They are still working out plans on some of the area locations so we have not been able to firm up any plans. I will keep you posted on plans and details. Not sure how this will work out in this temporary location. 4

5 From the Desk of Our State Spokesperson TJ Schoenewald, CDM, CFPP Wyoming ANFP is on-line and on Facebook. Be sure to visit the Wyoming ANFP website at: or visit for the National ANFP website. These sites are loaded with information. As of November 30, 2015, the Wyoming ANFP is 60 members strong; 56 Certified Professional members, 4 Professional non-certified members, and 2 Allied Professional member. Dori Bunnell is our Membership Leader. Please contact her or any other 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. 5

6 NFEF Scholarships Available Nutrition & Foodservice Education Foundation, ANFP s philanthropic arm, approved a strategic plan, aligning with ANFP goals to advance research and education to raise the visibility of the CDM credential and the role of the CDM as the expert in the profession of foodservice management and food safety. Just announced in February, new scholarships to support exam candidates and additional continuing education grants for CDMs are now available. Visit for more details. Our FoodService Rewards points total stands at 12,423 points. Dori Bunnell, CDM, CFPP is our FSRewards Leader. Please send your FSRewards coupons to Dori at: P.O. Box 1484, Cody, WY, or codes and expiration date to her. 6

7 From the Desk of Our Newsletter Editor/Webmaster Bruce Link, CDM, CFPP 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! December Birthdays 4 th Vickie Barela 21 st - Christina Johnson 23 rd Shelley Blake 31 st Kay Boese 7

8 Thank you to Memorial Hospital of Converse County for your support of our 2015 Fall Anniversary Conference in Casper, September

9 Save the Dates December 3, Bread Making Workshop - Lander February 16, Day at the Capital, Cheyenne, Wyoming April 27-29, Wyoming ANFP Spring Conference, Powell, WY March 10-11, March Regional Meeting, Nashville, TN May 5-6, 2016 May Regional Meeting, Anaheim, CA June 10-13, ANFP Annual Conference & Expo, Indianapolis, Indiana September 7-9, Wyoming ANFP Fall Conference, Casper, WY, Ramkota Casper June 6-9, ANFP Annual Conference & Expo, Las Vegas, Nevada September 6-8, Wyoming ANFP Fall Conference, Casper, WY, Ramkota Casper June 1-4, ANFP Annual Conference & Expo, Orlando, Florida 9

10 Thank you! Mountain Plaza and Primrose Assisted Living Communities in Casper, Wyoming for donating the use of your facility buses for transportation purposes. Your continued support of Wyoming ANFP is appreciated! 10

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13 Wyoming ANFP Fund-raiser Above is a hand-made quilt by Robin Wacker, CDM, CFPP from Sheridan. There will be a drawing held at the 2016 Spring Conference for this quilt. This is a fund-raiser for our Wyoming ANFP chapter this year. This is a beautiful quilt! Robin did an exceptional job making this quilt. Tickets are $5.00 each 13

14 Fruit Cake Ingredients: 1 cup golden raisins 1 cup currants 1/2 cup sun dried cranberries 1/2 cup sun dried blueberries 1/2 cup sun dried cherries 1/2 cup dried apricots, chopped Zest of one lemon, chopped coarsely Zest of one orange, chopped coarsely 1/4 cup candied ginger, chopped 1 cup gold rum 1 cup sugar 5 ounces unsalted butter (1 1/4 sticks) 1 cup unfiltered apple juice 4 whole cloves, ground 6 allspice berries, ground 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 3/4 cups all purpose flour 1 1/2 teaspoons salt 1 teaspoon baking soda 1 teaspoon baking powder 2 eggs 1/4 to 1/2 cup toasted pecans, broken Brandy for basting and/or spritzing Directions: Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to rehydrate fruit. Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.) Heat oven to 325 degrees. Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it s done. If not, bake another 10 minutes, and check again. Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan. When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. Like us, the cake will get better with age. Happy National Fruitcake Month! 14