- The International Federation for Home Economics (IFHE) presents World Food Day on October 16, 2018. They have published a press release here
- Membership in FCS Professionals can help you with item numbers 2, 3 & 5 on the 5 Easy Ways to Find Happiness at Work list!
- To some members this may be a dream job! Professional food taster at luxury resorts? Click here
There are many amazing benefits of membership in FCS Professionals. Today we are highlighting our mentorship program.
FCS Professionals members have a wealth of talent waiting to be shared! Through occasional, or regular contact, a trusted mentor can guide you for both professional growth and development as you review career issues or challenges. As a person outside of your workplace, a mentor can give confidential feedback regarding a work situation.
Perhaps you want information regarding a particular job or job skill? Or to learn how to seek challenging assignments and new responsibilities? Starting a consulting business and want information regarding the process? Want to develop a 10-second elevator speech? Maybe you want to take your computer or smart phone skills to the next level?
If the answer is “yes” to these or other questions you have regarding a job or life skill, sign up for the mentor program. It doesn’t have to be formal, you’re just asking or giving advice over coffee or lunch.
You can choose to have a mentor, be a mentor, or both – it is FREE for the asking for all members! To get started, fill out the form in the members-only section on our website
Contact Mentor Committee Chair Cindy Jurgensen at firstname.lastname@example.org or 612-207-7337 with any questions.
Here is what new in the world of Food and Consumer Science!
- This article describes the new Mayo Clinic Healthy Living Program that includes nutrition, physical fitness, and stress management education and counseling.
- Culinary Tides (Founder Suzy Badaracco was our speaker at the 2016 annual meeting) is offering a free pdf of 5 food trends when signing up for their mailing list. Click here if interested
- What is lurking in your kitchen towels? How often should they be washed? Click here for an article from CBS News
- Zero calorie gin? An interesting read on a new gin “mist”. Click here
- Debunking 7 Myths of Gen Z’s Food Habits
- And finally….got a great recipe using Oreo cookies? Professional chefs or food service owners/operators are eligible to enter this recipe contest. Winner earns $3,000 and a one year supply of Oreo cookies. Contest details available here. Hurry! Deadline is July 31!
Here are a few snippets from the world of Food and Consumer Science!
- Food trucks are all the rage—-enter in hospital food truck? The Arkansas Heart Hospital, known for its ramen, takes it on the road! Click here
- This article explores nine food trends to try this summer
- Kerry Health and Nutrition Institute recently published several interesting articles:
We are proud to announce the award winners announced at our annual meeting on May 14, 2018 at Urban Eatery in Minneapolis.
FCS Professional of the Year: This award recognizes or honors a member for her/his leadership in their profession and outstanding service to this organization. This is the highest organizational award a member can receive. This year’s winner was Colleen Zenk.
On May 14th FCS Professionals members and guests gathered at Urban Eatery in Minneapolis for the annual meeting and celebration. Heavy downpours of rain caused some traffic and parking headaches but everyone’s perseverance paid off! It was a wonderful evening of great food, laughter, and celebrating the accomplishments of our organization.
The evening began with dessert shooters made by FCS Professionals board member Chef Amy Lawson. Our scheduled speaker, Kinza Christenson, suffered an injury and was unable to attend. In her place was the delightful Brenda Elsagher a cancer survivor and comedian. Brenda’s career began in the beauty industry where she was a hair stylist and salon owner. A colon cancer diagnosis at the age of 39 spurred a career change to comedy. Laughter is such a powerful way of coping with difficult situations. She was a mom to young kids at the time of her diagnosis, surgeries, and treatments. Finding the humor in trials of life has become her calling in life. She has become a sought after speaker to healthcare workers, cancer survivors, womens groups and more. You may have even seen her in commercials on TV promoting colon cancer screening. She has written five books delving into topics like cancer survival, aging, living with ostomies, caregiving, and funny and inspiring medical stories. Brenda shared many stories with our group and we all shared many laughs. She even took us through some laughing exercises and explained the health benefits of laughter.
After Brenda’s presentation, dinner was served. Attendees dined on a choice of vegetarian curry, chicken curry, salmon salad or steak salad. All enjoyed macaroons from Carousel Macaroons for our second dessert.
Awards were presented to our 2017-2018 winners.
Complete information on the award winners will be in a separate blog posting in the near future!
The annual meeting was held after the award winners were announced. President Gerry Luepke presided. A video highlighting the accomplishments of FCS Professionals was played. In new business, the organization bylaws were reworked this spring to be easier to read and took out redundancies. The bylaws were approved by membership. The final act was the ceremonial passing of the gavel to the new President Jean Knaak.
Thank you Gerry Luepke for this trip report!
Do you remember the 2008 Chocolate Lovers’ Cookbook and a recipe submitted by Bonita Buttke for Egg Cream?
As Bonita mentioned there are no eggs in this refreshing chocolate drink. It’s a soda produced almost exclusively in New York (particularly Brooklyn). The basic ingredients are milk, seltzer, and chocolate syrup. It’s traditionally made in a small Coke-style glass.
Bonita’s recipe says to add 2 tablespoons chocolate syrup into a 10-ounce glass. Pour ¼ cup of milk over the syrup; stir until blended. Lastly fill the glass with seltzer or sparkling water. Stir vigorously. Serve immediately.
I just experienced my first Egg Cream while participating in a small Urban Oyster group walking tour of Brooklyn. The Egg Cream was delicious and since arriving back home I’ve made and enjoyed several!
The tour included ambling through Brooklyn’s premiere culinary neighborhoods. I visited and sampled foods at Italian and Middle Eastern shops, cafes & restaurants that have long been the neighborhood’s staple. Many specializing in artisanal foods.
We also learned about some of the homes and gardens in the area. The day was beautiful and time well spent. If you’re planning a trip to the Big Apple, you might want to book a tour and visit Brooklyn.
There is a full time Family and Consumer Science teaching position open in Hudson, Wisconsin with a culinary arts focus. Details on the position and online application is available here: https://wecan.education.wisc.edu/#/Vacancy/32333
FCS Professionals gathered at The Lynhall in Minneapolis on Monday, April 16 for the April meeting. FCS Professionals and their guests were treated to an amazing evening of great food, conversation, learning, and service!
As part of the event, members and guests brought birthday items (cake mixes, frosting, candles, gift bags, and more) to be donated to St. Davids Center for Child and Family Development. Maureen from St. David’s was on hand to collect the items and tell our group more about their organization. St. David’s was the first preschool to serve children of all ability levels in Minnesota. St. David’s also provides mental health services, therapies (occupational, physical, feeding, speech-language, and more!), and even home visits. The birthday items our organization collected will be made into birthday packs to be distributed to families served by St. David’s. Many of the families are low income and birthday celebrations are an “extra” that often is not affordable. For more information on St. David’s they are on Facebook, Twitter, LinkedIn, and YouTube
Anne Spaeth, owner of The Lynhall, was our featured speaker for the evening. Anne is not your typical restauranteur–she claims she is not a good cook and her educational background is in law. Ms. Spaeth was a lawyer working with child protective service cases and that is how she got connected with St. David’s! The inspiration for The Lynhall came from her years living in London and experiencing European style cafes. The restaurant is counter service and there are long community tables for seating. Do not fret–if you are the stereotypical Minnesotan who likes to keep to themselves there are smaller tables too! Anne mentioned that the long tables are very prevalent in London and as a young mom in a new city she loved the conversations she had with strangers. Minnesotans have been a little slow to the long table concept but she thinks it will catch on.
The Lynhall is not merely a place to get a great meal–it also has an Incubator Kitchen for aspiring small food businesses and The Linney Studio, a state-of-the art kitchen studio space that is camera ready for recording videos, commercials, and more. There is also rentable private dining space for events–like ours! Anne said what is most “Instagramable” about The Lynhall is usually their bathrooms! They are decorated in different bird wallpapers and selfies in their bathrooms are the most popular pictures taken at The Lynhall.
Members and guests attending The Lynhall event were treated to a delicious charcuterie platter including variety of meats and cheeses, delicious freshly made bread from their bakery, short rib sliders, and an amazing pea soup. The coffee and cookies were worth saving some room for! When everyone had their fill of food we were treated to a tour of the facility. We were all wowed at the incredible kitchen studio space!
At the conclusion of our event, we presented Anne with a donation to the recently established The Long Table Fund. The Long Table Fund “works in partnership with the community to connect and empower those in the restaurant industry affected by trauma, mental health issues, and chemical dependency. Proceeds of The Long Table Fund will provide mission-specific educational opportunities and increased access to crisis mental health care for members of the restaurant industry.” In May they are starting a Nourish series that will feature speakers related to the mission of The Long Table Fund. The first event is May 4th “Nutrition, Nourishment and Optimal Mental Health”.