Besides the egg recall...

The start of the new academic year dawns a new light on health and wellness. Rice University is continuing with the mission of reducing salt, sugar, and saturated fat (3S's) which was started mid-term in the Spring of 2010. An interesting note about this exercise was that we did not inform the students, we just did it; with great success I might add.

What's new? The freshmen... I am always curious to see the reactions and comments of new freshmen each year, but specifically with the enhanced menu's and healthful options. This has become doubly important for me as my little girl just started public school and the menu's their are adequate at best. Pepperoni pizza, chicken nuggets, mac & cheese; you get the point... The aha moment was when I realized that we are providing home-style meals that do not reflect the primary school's menu's that most of our new student were used to.

The reactions have been positive and our goal is to educate or re-educate (if necessary) student dietary habits. We hope that the primary schools will help us in this endeavor so that we do not receive to much of the "damaged goods", but I fear this will be a long road of change. It can be done though. At least we have 3-4 years with these students to help them.

Around Rice:

The Baker kitchen has opened and we are eagerly awaiting the commissioning of the East Servery in January, 2011. We have published a food miles map that shows the sources of our products which I think will be a tremendous benefit towards student education and for Dining Services. We are still working on our farm project and other farm to market programs.

Have a healthy year and get involved,

David

Read at your own risk

I promised my family I would warn them about this blog with an obvious title regarding a tour I took at the Hormel pork processing plant in Austin, MN. It’s interesting that in a world of people so concerned about “food miles” and processing that many people don’t really know or want to know where the food comes from. Although I can’t divulge many things I saw do to a confidentiality agreement, I do want to say that their plant was very clean and sanitary. By the way, I was once asked by a student where beef comes from… I digress…

Hormel processes 19,500 pigs a day in just this plant. Only a fraction of the millions processed every day by all pork processing plant in America by the way. As I mentioned, the plant is extremely sanitary and USDA inspectors are at every key stage of the processing systems. It was absolutely amazing to see a whole hog at the beginning processed down to edible food ready for sale in just one day. Those products that are not smoked anyway… Give it a couple of days…

Hormel is sometimes synonymous with SPAM since it is their most popular item. Fun fact: Hawaii is the largest consumer of SPAM… Talk about a modern marvel of processing, I saw only about 4 people total that worked on the SPAM processing line. The raw SPAM is canned and sealed then cooked right in the can in the biggest oven I ever saw! After it comes out, it is labeled, packed and sent to the shelves. I just had to get a can when I got home to try it… Let’s just say I am as fond of it as I was 25 years ago (last time I ate it) when I had it with my Grandfather; who did enjoy it by the way. Anyway, this was a staple during WWII and nobody will take that away from them.

To give you an idea of the sanitary requirements, every stage of the plant we entered, we had to wash and sanitize our hands and shoes. We were given frocks and hard hats as well. (Wouldn’t want a 250 lb pig falling on our heads) Yes, we walked under and through a conveyor of carcasses. Note to self: pigs have blood too… The group I was with represented 15 self-operated food service universities and I believe most had the same reaction. We were thrust into every aspect of the plant in such a way as not too many questions were asked. By the end it was clear that Hormel had this down to a science with every aspect of the hog utilized. I can’t divulge how, but let’s just say I will never eat Jell-O again! I would recommend Hormel products as I have seen firsthand the sanitary and humane processing facility in its entirety. Products to try are the Black Forrest and Cure 81® varieties.

David

Want to know how many calories?

The FDA is seeking public input about the possibility of requiring caloric information on menus. The idea is that a restaurant with 20 or more locations; with similar menus will post caloric nutritional information on their menus; including drive-thrus.
Personally, I have an issue with this, but really can understand the reasoning. In the decades past, dining out was a luxury and an enjoyable costly excursion for most families. In this case, I don’t really see the need for caloric information because families knew that going out was not going to be as healthy as dining in. This is the reason we would go out. What’s changed? Dining out is no longer a simple pleasurable activity for many. Dining out has now become the actual source of sustenance for families on a daily basis. Although I don’t agree with this practice on so many levels, (read past blogs) I do understand that this is becoming the norm.

The point is that families are dining out 4-5 times a week or more because they are unable or unwilling to cook for themselves. I would like to believe that those unable to cook at home try to find healthy alternatives, but the motivation for those unwilling may be a bit shortsighted on their part. Dare I say a little lazy? In this case, cost is probably the driving factor and as we all know, unhealthy dining costs less.

So, if you would like to see how many 1,000s of calories you consume from just a burger, fries, and soda, please vote in the affirmative at the FDA website. If you would like to change your life; cook for your family healthily, vote “NO”, then stop by your local bookstore and educate yourself. It is easier than you think!

If you wish to comment, follow this link. http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm218134.htm

David

Rice Chef’s take top honors at the Southwest Food Expo

Congratulations to four Rice University chefs who did just an outstanding job in competition. The categories they competed in were:

W- Akaushi bone in Beef Short Ribs & P-1 Hot/Warm Dessert

Chef Roger Elkhouri (CEC, ACE) took second place and a silver ACF medal while Chef Edward Castillo (CCC) took third place and a silver ACF medal; both in the (W) category. Even though we did not achieve the top spot [this time], taking two out of three of the top spots is huge! Great job…

Pastry Chef Maricela Lucciola (CWPC) and Pastry Chef Selena Rivera (CWPC) each earned a bronze medal in the (P-1) dessert category. Great job for their first competition in this challenging category…

I am often asked what makes Rice University Dining Services great and the answer is as simple as counting the medals around the necks of our 10 ACF certified chefs.

David

The Millennials are coming!

Just sat through a lengthy yet fascinating lecture by Icono-Culture about the future trends and attitudes of the Millennial generation who are entering the C&U segment rapidly and in large amounts.

I thought my generation was confusing… Just wait… The key words here are technology and “do the right thing.” Technology is not only something embraced by this group, but rather expected as a social norm. What this means to us as operators is that we need to do better at the latest tech trends and in my case, I believe I am going to need to have one of these young adults on the payroll to help me keep up! An insider if you will… The other technology issue we face is instant information… This will include real-time account balances and meal plan balances. I know many universities are doing this and congratulation… We will need to catch up and keep up however.

Communication is something this group will struggle with if it is not done with technology. Face to face is not something you should expect. I also fear this could lead to poor decisions with limited feedback from them. As Directors, we will need to be at our best to predict what this group will like, want, and need.

What I found most intriguing was the “just do the right thing” attitude. This is obviously a bit subjective, but if the population believes you are doing what is good and just for them, they will be silent. If you turn your back on them, they will be outspoken though. The affirmation of silence means you are doing it well. Strange, I know, but this explains the lack of feedback and communication. Silence is truly golden with this group, eh?

Finally, the need to look at continuous dining is back… We currently offer three squares a day, but this group will want to eat on their own terms which begs the question. Continuous service is often a costly mode of operation for C&U’s, but having at least one location will probably be necessary. I do feel affirmed that we are on the right course and will need to make only slight modification to accept this generation with open arms. Education will play a key role as many of this generation grew up without home-cooked meals. We will have to be their surrogates now more than ever.

David

Uh-oh Spaghettios

I know, what could this be other than a recall warning. Obviously we are not using Spaghettios in our kitchens, but I happen to know many students keep them on hand in their dorm rooms for quick snacks… Don’t eat them since there was a recall on all types. The problem? A faulty meat cooker that didn’t cook meat fully. Three have been reports in 14 states so far…

Normally I wouldn’t be too concerned, but since this product is billed as fully cooked as a heat and serve product, be sure to get rid of them. What I am trying to say is, like me in the past, I know there many of you who will simply open the can and eat from it for a quick and lazy snack.

David

Compostable Ideas

As many are aware at Rice, my stance on compostable products made of corn and sugar are certainly better for the environment than bio-degradable, plastic, and of course styrofoam. However, I have a philosophical problem with turning any “food” substance into a plate, cup, or bowl.

There are really two solutions from my investigation... The re-usable container by GET Enterprises is a great concept that I have endorsed, but will not implement until 2011 for various logistical concerns I have. I won’t bore you with details here… The basic premise is that university dining purchases the containers and then “rents" them out for to-go use. If they are returned, a full credit is given. If they are exchanged for another; no problem... If they don’t come back, the rental fee pays for the replacement cost.

There are many variables at universities that my inhibit the use of this container and still have to rely upon disposable products. This is the second solution I referred to. Several months ago, I was privelaged to speak with a team from Dartmouth school of Business while they were here at Rice presenting their product for the business plan competition. What they have is disposable plate made completely of dried palm leaves. This is not only an elegant piece, due to each plate having unique designs because of the variations in palm leaf striation, but it is compostable and NOT made of a food supply, but rather a fallen; wasted leaf product. Really cool in my opinion… I fully endorse this product and have done so officially for their next big business plan competition. Good luck guys!

Keep your eyes open for this product! It is the next big sustainable solution…

David