Regina Food For Learning

Box 3524

Regina, SK.

S4P 3J8

Ph (306) 565-8632

Fax (306) 565-8632

rffl@accesscomm.ca

www.reginafoodforlearning.com

I am certain that all of our volunteers, students and staff have noticed how quickly summer has flown by. We sincerely hope you had a great break and are excited to start a new school year. We will resume serving on

Welcome Back!

September 9th, unless the

schools request more time to complete the student registration forms. If you have any questions please contact Heather at 565-8632. We have included a 2013/14 Regina Public Schools

Calendar to track the student and school holidays for the convenience of our volunteers, parents and staff. Please keep a copy handy for future reference.

FUNDRAISING UPDATE June 8/9 – Canadian Tire North BBQ – We netted a profit of $1623.35. Thank you to the volunteers who made this possible. Thank you also to all the donors of Canadian Tire “money”. We had $45.95 in Canadian Tire money to help offset the $75 fee charged by the store for this event. Some of our volunteers worked behind the scenes on preparation (chopping 100 lbs of onions and getting the necessary equipment ready). Many more volunteers took on 3 hour shifts to cook, serve and collect for the more than 970 hot dogs and over 350 drinks we sold.

June 21/22 – Win/Win Sale hosted by Kay – proceeds were $235.86.

July 12/13 – Win/Win Sale hosted by Kay – proceeds $184.87.

Thank you to Kay and your helpers for all the work they contributed to make these sales successes. Due to other commitments I have to admit that Regina Food for Learning didn’t provide as many volunteers as we would have liked for either of the sales

If you are considering a big move or extreme down-sizing and are daunted by all that is involved please consider our Win/Win solution. We are very pleased to offer Kay’s services to make the necessary arrangements and volunteers to pull off a successful event. Kay currently works with 3 nonprofit organizations and shares the proceeds in proportion to the number of volunteer hours each organization puts in. The proceeds of the event are then donated to each of the nonprofits, in return for a Tax Deductible Receipt. If you would like to contact Kay she may be reached at 757-9620.

If you are interested in volunteering on our behalf at a Win/Win fundraiser event please contact us and we will let you know when the next event takes place.

UPCOMING EVENTS Sept 14 & 15 – Hot Dog Sale at Canadian Tire North We have openings for volunteers in the 9 – 11:30, 11:30 – 2, and 2 – 5pm shifts on both Saturday and Sunday. If you are able to help out for a shift please call Heather at 565-8632 or email rffl@accesscomm.ca Please keep saving the Canadian Tire “money” for us. We are charged $75 per weekend for the hot dog sales that we conduct at Canadian Tire so the “money” helps us offset that expense.

August 2013

Newsletter

Regina Food for Learning Page 2 of 4

COMPARISON OF RFFL STATISTICS FROM THE PAST FIVE SCHOOL YEARS

SCHOOL SNACKS LUNCHES

YEAR 08/09 09/10 10/11 11/12 12/13 08/09 09/10 10/11 11/12 12/13

Arcola Com Sch 32860 30712 34790 35834 34,110 - - - - -

Balfour Tutorial - - - - - 5000 5280 6180 7875 7950

Judge Bryant Sch 2685 2550 2550 2595 2,640 - - - - -

Centennial School - - 26425 28660 32,040 - - - - -

VAP# 1 - - - - - 1020 1004 725 - -

Quiet High - - - - - - - - 1062 1267

Concord - - - - - 897 855 1266 961 915

Cochrane Support 3700 3520 3580 - - - - - - -

Coronation Pk. Sch - - - - - 1221 1936 5629 5388 -

Dr. Ferguson Sch 14490 17105 19440 20250 19,260 - - - - -

Glen Elm Com Sch - - - - 39,260 - - - - -

Haultain Com Sch 16621 15937 14986 18772 - - - - - -

Integrated Services - - - - - 1469 1529 1754 1047 1461

Ken Jenkins School - - - - - 5369 3578 - - -

F. W. Johnson - - - - 3,100 - - - - -

VAP #2 - - - - - 1116 1056 1372 708 728

TOTALS 70,356 69,824 101,771 106,111 130,410 16,092 15,238 16,926 17,041 12,321

Brownie Pudding 1 cup flour 3 Tbsp cocoa ¾ cup chopped walnuts 2 tsp baking powder ½ cup milk ¾ cup brown sugar ½ tsp salt 1 tsp vanilla ¼ cup cocoa ¾ cup sugar 2 Tbsp shortening (melted) 1-3/4 cups hot water

Sift flour, baking powder, salt, sugar and 3 Tbsp cocoa into a bowl. Add milk, vanilla, melted shortening and nuts; mix until smooth. (Note: batter will be very thick) Spread in greased 8 inch square pan. Mix brown sugar and ¼ cup cocoa and sprinkle evenly over batter. Pour the hot water evenly over the batter. DO NOT STIR. Bake at 350° F for 40 – 45 minutes. The pudding forms its own chocolate sauce in the bottom of the pan as it bakes. Serve warm plain or with whipped cream or ice cream. Makes 6 – 8 servings.

Community Initiatives Fund has approved Regina Food for Learning for a grant in the amount of $25,000 to be used for Nutritious Food Promoting Healthy Futures. This funding will be applied to our existing programs in the 2013/14 school year. The funds will be applied equally to the food and labour costs.

The Community Initiatives

Fund was established to distribute a portion of casino profits to organizations providing programs and services for vulnerable children, youth and families.

We are thrilled to receive this grant as it will allow us to maintain the quality of programming that we are

pleased to provide. It will also help to offset the increases in food costs.

We are truly grateful to Community Initiatives Fund for this very generous grant.

Community Initiatives Fund

Regina Food For LearningPage 3 of 4

Typically awareness of the potential issues in different foods and good food handling practices go a long way in the prevention of food borne illness. The Regina Qu’Appelle Health Region (Programs and Services: Environmental Health: Safe Food) prints up newsletters twice yearly which are both very interesting and very informative. These can be accessed at www.rqhealth.caGo to Programs and Services then Health and Your Environment and finally Safe Food.

Ground Meat (beef, chicken, turkey, pork, etc) – has more surface area for bacteria to inhabit and multiply on. • Check the best-before date and buy

the freshest meat • Check the thermometer in the

supermarket display case – if stored at above 4°C bacteria are multiplying at the rate of double every 20 minutes

• Wrap or bag meat separately from other groceries to avoid cross contamination

• Use a cooler to transport home • Wash your hands before and after

handling any meat eggs or produce: scrub in warm soapy water for 30 seconds and dry with a paper towel.

• Store raw meat on the bottom shelf of your fridge to prevent drips from contaminating food below

• Freeze raw meat immediately or cook within 24 hours of purchase

• Make burgers no more than 1.5 cm thick or they will burn before the internal temp gets hot enough (71°C for beef and 80°C for poultry)

• Use an instant-read food thermometer

Chicken • Follow the same rules as those for

ground meat • Choose a well wrapped chicken from

the bottom of the store display case (where temperatures are coolest)

• Cook whole chicken until it reaches an internal temperature of 83°C, chicken pieces 77°C

Chicken Nuggets • Chicken nuggets and strips are often

not precooked – check and follow cooking instructions as the interior may look white(cooked) but indeed is only partially cooked or raw.

• Bake chicken nuggets in the oven until they’re steaming hot on the inside – microwaves are no substitute for the oven in this case

Cold Cuts • Cold cuts are eaten, well, cold. And

nothing tolerates the cold better than

listeria, which can grow in climates such as the one inside your refrigerator or grocer’s deli case. Listeria may be found on knives, slicers, and cutting boards of meat processors and delis and potentially contaminate any meat that touches them.

• Choose delis where business is steady so the meat doesn’t stick around long

• Only buy as much as you can eat within two days

• Check the best before date on pre-packaged cuts

Eggs • Buy eggs that have been graded and

therefore passed through a federally registered grading station

• Use eggs by the best before date • For maximum food safety cook eggs

thoroughly to avoid runny yolks and omelet’s

• Don’t taste raw dough when baking

Cooked Rice • Bacterium from the soil, known as

bacillus cereus, can attach to the grain and spread bacteria producing spores which are not killed by cooking. If infected, cooked rice left at room temperature for a couple of hours allows the bacteria may not only to flourish but produce poisons that can cause severe stomach cramps, nausea and diarrhea.

• Refrigerate your leftover cooked rice immediately to keep it below 4°C

Cantaloupe • Don’t ever cut a cantaloupe without

washing it first with a clean produce brush under hot water

• Cantaloupe is grown on the ground – the same ground where farmers may spread uncomposted manure or contaminated irrigation. Cantaloupe’s rough netted surface can trap dirt and bacteria

• Wash your hands, cutting board and utensils before and after handling cantaloupe

• Once cut, refrigerate it within two hours

Tips to Help Avoid Food Borne Illness Test Yourself on Food Safety

Here is a quick test of your food safety knowledge. See if you can answer all six questions correctly.

1 - The single biggest cause of foodborne illness in food establishments is:

a) Cross contamination

b) Dirty hands

c) Inadequate cooking of foods

d) Inadequate cooling of foods

2 - Cross contamination happens when a foodborne hazard transfers from one food to another:

a) On a cutting board

b) On a knife

c) On a food worker’s hands

d) All of the above

3 - The best way to control the growth of bacteria in a food establishment is by controlling:

a) Cross contamination

b) Time and temperature

c) Temperature and water activity

d) None of the above

4 - You have to tell the manager if you come into contact with which of the following illnesses?

a) Shigatoxin-producing E. coli

b) Shigella

c) Hepatitis A

d) All of the above

5 - What is the best way to thaw potentially hazardous foods?

a) In the refrigerator

b) In the oven

c) Under running water

d) None of the above

6 - You can prevent cross contamination by:

a) Washing your hands

b) Separating raw and cooked foods

c) Keeping food contact surfaces clean and sanitized

d) All of the above

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Regina Food for Learning Page 4 of 4

I wish to support Regina Food for Learning Inc.

Enclosed is my tax creditable donation of $ ____________

I wish to support meals for one child,

1 week ($10) __________, 1 month ($40) __________, 1 year ($400) __________

I wish to volunteer for Regina Food for Learning Inc.

Name: _____________________________________________________________________________________________

Address: ___________________________________________________________________________________________

Postal Code: ___________________________________ Telephone: ___________________________________________

Please make cheques payable to Regina Food for Learning Inc.

Tax receipts will be issued for donations of more than ten dollars.

���� YES

���� YES

���� YES

HICKORY PULLED PORK (as enjoyed by the students at Shirley Schneider Support Centre)

2 Tbsp paprika 2 Tbsp packed brown sugar 1 Tbsp chili powder 1 Tbsp ground cumin 1 Tbsp dried thyme 1 tsp salt 1 tsp pepper 1 boneless pork shoulder roast (about 3 lbs/1.5 kg)

(or use pork loin roast as less fat & good value on sale) 8 crusty rolls, halved Sauce: 1 bottle (455 ml) hickory barbecue sauce ¼ Cup packed brown sugar ¼ Cup cider vinegar 1/2 tsp hot pepper sauce 1. Combine paprika, brown sugar, chili powder, cumin, thyme, salt and pepper. Untie

roast if necessary. Rub spice mixture over pork; transfer to bowl or resealable plastic bag. Cover and refrigerate for at least 4 hours or up to 24 hours.

2. In large ovenproof skillet, heat oil over medium-high heat, brown roast on all sides. Place in 325° F oven for 2 – 2-1/2 hours or until meat thermometer inserted in centre registers 160° F. Transfer pork o cutting board; tent with foil and let stand 20 minutes to let cool. Using 2 forks or hands, pull pork into shreds and place in bowl.

3. Meanwhile in a saucepan, bring barbecue sauce, brown sugar, vinegar and hot pepper sauce to boil. Reduce heat and simmer, stirring occasionally for 5 minutes.

4. Pour 1-1/2 cups of the sauce over the pork, tossing to coat. Pile onto rolls. Drizzle with remaining sauce.

5. If you are serving a crowd increase the recipe in accordance and you can shred the pork and mix with the sauce and put it into a slow cooker or covered roaster in the oven at low heat prior to your event.

WOULD YOU LIKE AN

E-NEWSLETTER?

If you would prefer to receive future newsletters via email we are compiling a list (and checking it twice) to see who has an email address and who prefers regular post services. You may find it more convenient to receive an electronic copy, If so let us know at rffl@accesscomm.ca If not, we’ll save your spot on our mailing list.

We’re on the Web!

See us at:

www.reginafoodforlearning.com