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Our organization aims to create sustainable local food systems through education and agricultural programs. We will start the Future Farmer Program to help current farmers be more productive and profitable by providing business training, stable markets, and encouraging innovation. This program hopes to develop new farmers in Arkansas. We are located in North Little Rock and welcome inquiries about our progress.
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Mark McCann has over 40 years of experience in the food service industry, including positions as Lead Cook and Chef Manager. He has managed kitchen staff and food production for restaurants, catering, corporate cafeterias, and healthcare facilities. McCann received an Associate of Arts degree from Madison Area Technical College with a focus on nutrition, food preparation, and kitchen management. He holds a ServSafe certification and food handler's card.
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The Food and Nutrition Department at Memorial Hospital Miramar provides quality food adhering to sanitation and nutritional guidelines. While overall revenue has not increased significantly compared to previous years, the new pizza oven has saved over $32,000 in food costs in the last three months and generated over $26,000 in additional non-discounted food revenue. The cafeteria initiative on weekends has also increased revenue by over $500 in the past two weekends. Looking ahead, the department plans to launch a new patient menu and iPad ordering system in November.
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Mark McCann has over 40 years of experience in the food service industry, including positions as Lead Cook and Chef Manager. He has managed kitchen staff and food production for restaurants, catering, corporate cafeterias, and healthcare facilities. McCann received an Associate of Arts degree from Madison Area Technical College with a focus on nutrition, food preparation, and kitchen management. He holds a ServSafe certification and food handler's card.
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The Food and Nutrition Department at Memorial Hospital Miramar provides quality food adhering to sanitation and nutritional guidelines. While overall revenue has not increased significantly compared to previous years, the new pizza oven has saved over $32,000 in food costs in the last three months and generated over $26,000 in additional non-discounted food revenue. The cafeteria initiative on weekends has also increased revenue by over $500 in the past two weekends. Looking ahead, the department plans to launch a new patient menu and iPad ordering system in November.
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The document discusses the services provided by "The Caring Caterer" catering company for care homes. They offer consultations to assess resident and staff needs and preferences for meals. This includes involving residents, relatives, and staff to gather input on menus and ensure nutritional needs are met. The caterer also provides advice and training on food safety, regulations, budgeting, and getting residents involved in meal preparation. They create action plans after each consultation to help homes implement improved catering policies and procedures.
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The document discusses an organization's duty of care and liability with regard to food, health risks, and disabilities at events. It outlines international trends in corporate liability laws and how to mitigate risks through food safety practices, disability inclusion, and emergency preparedness. Registration processes are highlighted as a way to gather dietary restriction details to accommodate all attendees.
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Who makes each decision, and how do those decisions impact other stakeholders in the event food “chain?” What about the attendees – the end consumers? What decisions do they have to make around food?
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Glenn J. Hixson has over 30 years of experience in the culinary and healthcare industries. He is currently the System Director for 7 hospitals in Ohio, overseeing budgets, audits, client retention, and systems. Previously he held executive chef and director roles at hospitals, restaurants, and entertainment venues, with responsibilities including all foodservice operations, staff management, budgeting, and training. He has a Associate of Occupational Sciences degree from The Culinary Institute of America and several certifications.
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Miguel M Lemus is seeking a position as a Chef where he can utilize his experience in preparing a wide range of foods using different techniques. He has over 15 years of experience in roles such as Executive Chef, Sous Chef, and Food Service Director where he was responsible for menu planning, inventory control, staff training, and ensuring food quality and safety standards. Lemus has a proven ability to produce high quality food quickly under pressure while controlling food costs.
F&B Deconstructed
Decisions, decisions, decisions. There are so many of them when it comes to ordering food and beverages for an event. From planners deciding the quantity, location, service type and food choices to caterers and hotels determining food orders, preparation and serving methods, staffing and safety needs, a plethora of decisions need to be made about the food served and eaten at meetings.
Who makes each decision, and how do those decisions impact other stakeholders in the event food “chain?” What about the attendees – the end consumers? What decisions do they have to make around food?
Designed to get you thinking about food from various perspectives and the decision that go into creating a delicious and healthy food function, these slides encourage you to put yourself in the place of your attendees, caterers, servers and clients, and to consider their point of view in all aspects of the F&B experience. Doing so will help avoid costly – or even deadly – mistakes.
BBQ PORK TENDERLOIN RECIPE
Checkout the BBQ PORK TENDERLOIN recipe on Pit Brothers BBQ website. Ready to cook in hour.
https://www.pitbrothersbbq.com.au/bbq-pork-tenderloin/
17. June July August 2009 Nutrition Newsletter
SAB hosted a Phat Challenge where 10 candidates committed to losing 30% of their original body fat in 12 weeks. A dietician provided diet plans and measured participants' progress. The winner, who will lose the most body fat, will be announced in September and receive a prize of approximately R5000. The document also describes an upcoming Corporate Biggest Loser/Phat Challenge between company teams starting in September where the winning company will be announced in December.
V cook 4 U
V Cook 4 U....as the words explain everything concerned with these. Above all....Your Taste. DELIVERED.
Vcook4U, is concerned with the healthy food, without any compromise on the TASTE.
Every time, the food reaches to you is exclusively cooked for you, keeping your need of the taste in production.
Changing the way you had your food, now switch to Vcook4U, and get your taste.DELIVERED
Your Top 12 F&B Questions Answered
Good food and beverage has become imperative to events, and being on the same page as your caterer in terms of food selection, cocktails, service style and sourcing is central to the overall success of your programs. But how do you get to that place? Discover 12 key F&B questions you should be asking your partners and discover what answers make most sense to you and your event during this highly interactive session.
Learner Outcomes
• Discover why communication with your caterer is central to the success of your events.
• Discover key questions to ask any caterer when you are planning a meal or food function.
• Understand the value of a well-planned meal to the overall satisfaction of your attendees.
The Art of Pizza
The document discusses the rise of artisan pizzas and their appeal to millennials and baby boomers. It notes that 75% of consumers eat pizza at least twice a month. Artisan pizzas are seen as higher quality and offer organic, local, and healthy options. They feature ingredients like whole grains, ancient grains, and locally-sourced cheeses. Artisan pizzas are also seen as providing a fast dining experience like fast food while still being handmade.
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However, “How Stuff Works”, lists chocolate as one of the top 5 foods that make us happy. And according to Forbes, unhappy employees outnumber happy ones — two to one. So what can we do?! Celebrate all the food holidays!
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Galangal
This document provides information about galangal. It lists the group members and scientific classification of Alpinia galangal. It also identifies some of the active compounds in galangal, such as methyl-cinnamate and eugenol. The document discusses the health benefits of galangal, including relieving stomach aches, treating colds, and potential antidiabetic properties. It also mentions that galangal can be used in the food industry as a spice in foods like beef rendang and beers.
Bell Pepper Brochure
Check out ONIE Project's Bell Pepper Brochure. It has lot's of facts about bell peppers and tasty recipes that are easy to make. Bell peppers are a great source of nutrients and can be used in a lot of different ways. Try them out for dinner with your family tonight and find out!
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The document summarizes several projects supported by USDA grants and loans in the Highland County region of Virginia since 1998, including a farmers market, commercial kitchen, feasibility studies, and the ongoing Alleghany Highlands Agricultural Center project. The Agricultural Center project aims to provide USDA-inspected slaughter and meat processing services, as well as space for agricultural meetings and training, to support local farming communities across four counties. Private funding was also raised to construct the facility, which is expected to create new economic opportunities and jobs in the region.
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The document discusses countable and uncountable nouns, providing examples of common nouns that fall into each category. It lists foods and drinks such as tea, sugar, apple, coffee, eggs, water, rice, air, juice, pizza, cake, salt, milk, soup, and honey, indicating whether each is countable or uncountable. It then prompts the reader to identify nouns on the list as either countable or uncountable.
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This document summarizes the goals and progress of the LINK2 project in Bener Meriah, Indonesia. The project aims to improve food security and nutritional status of children aged 0-5 in small-scale coffee producing households. Key results include an increase in the percentage of children attending health services from 36.6% to 66.4%, a reduction in stunting from 37.2% to 29%, and an increase in caregivers able to recognize good nutrition practices from 70% to 93.1%. The project has also established 1,152 family gardens to date and trained over 200 community health workers.
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The document outlines an agenda for a food handler's training on food sanitation in Labangan, Zamboanga del Sur. The training will cover topics such as food contamination, proper food temperatures, food handler hygiene, safe food preparation techniques, disease control, waste disposal, water sanitation, and the sanitation code. The training will be led by various resource speakers from the Environmental Sanitation Department and will involve presentations, discussions, and a question and answer session to promote responsible food handling methods among food preparers and servers.
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Based in St. Louis, MO, Start Right Foods is a startup company that creates delicious, protein-packed breakfast favorites that fit a hectic, on-the-go lifestyle. The Start Right founders, Clint Matthews and Kyle Rood are a couple of the most passionate, grittiest entrepreneurs we’ve ever met. We believe so highly in Start Right’s products and founders, we invested in them!
The power of local fruits and vegetables to change the world
Foothills Fresh is a local foods initiative in six North Carolina counties that aims to increase farm income by promoting the intake of locally grown fruits, vegetables, and other farm products. It is a combined effort of farmers and Cooperative Extension staff. The initiative features over 60 farms and farmers markets selling a variety of products. Foothills Fresh promotes local agriculture through methods like brochures, a website, email updates, articles, and farm tours to highlight the nutrition, health, economic, and community benefits of buying locally grown food.
Similar to FFIC_Flyer_Final (20)
High Alpha Speaker Series featuring Kristin Groos Richmond
High Alpha Speaker Series featuring Kristin Groos Richmond
The power of local fruits and vegetables to change the world
The power of local fruits and vegetables to change the world
FFIC_Flyer_Final
- 1. Food is grown Food is enjoyed LOCAL FOOD SYSTEM a healthy, sustainable Food is harvested Food is processed & packaged Food is distributed Food is sold to customers Food is disposed of Our Misson is to create entrepreneurial programs and partnerships that foster sustainable food systems through agricultural education and production. We also want to make it easier for Arkansans to get locally-grown food. That’s why we’re creating the Future Farmer Program; to make local growers more productive and profitable. The goal of the Future Farmer Program is to develop new production farmers for Arkansas by: 1. Providing sustainable business and agricultural training 2. Providing reduced-risk, stabilized market connections 3. Stimulating entrepreneurial innovation Our programs are located at the historic St. Joseph’s home in N. Little Rock, AR. We’d love to keep in touch with you! Send us an email at admin@ farmfoodinnovation.org and we’ll keep you posted on our progress.