Dish! - 2019 Issue 6

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2019 Issue Six | June-July | martinbros.com

2 for $25

pages 2-3

Ribs 3 Ways page 10

Ketogenic & Paleo page 15

Versatile. Swap them into favorite recipes or try something entirely new.

Flavor-neutral. Although made with fish, they have no “fishy” flavor, and they blend easily with a variety of cuisines.

A NEW WAY TO GET HOOKED ON PROTEIN

Ideal for both hot and cold dishes. Create satisfying entrees, appetizers and sides.

Simply thaw, prepare and serve.

Fully cooked and ready-to go.

958850 – 4/2.5 lb

Lorem ipsum

™

• 10g protein • 7g carbs • GF gluten free • 8 ingredients

FREE CASE + $10/CASE!

Buy one case and get reimbursed 100%...plus $10 per case from cases 2-10! Offer valid through 12/31/2019.

Ask your Martin Bros. representative for more information.

Who’s excited about summer?

After a rough winter and fairly cool spring in the Midwest, it seems even better this year to say that the season is upon us for fun in the sun! In this issue, enjoy some “2 for $25” recipes and other ideas that are perfect for summer…including three ways to serve one of everyone’s barbecue favorites – ribs! You’ll also find great information on grilling safety and much more. Wishing you a sunny and fun June and July!

Krystle Kettman

Managing Editor | kkettman@martinbros.com

EXECUTIVE VICE PRESIDENT Diane Chandler

HEALTHCARE SPECIALISTS Erika Kramer, Ryan Young

VICE PRESIDENT OF MERCHANDISING Jennifer Meinders

MEDICAL SUPPLIES SPECIALIST Becky Miller

MARKETING MANAGER Angie Dark

EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller

VENDOR MARKETING COORDINATOR Krystle Kettman CATEGORY MARKETING MANAGERS Natalea Koehn, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Julie Coen, Maggie Jensen C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace

CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith GRAPHIC DESIGNERS Rob Swiatly, Jeff Sadler, Trevor Holman, Bill Pendry, C. Allyn Slack PHOTOGRAPHY Rob Swiatly

DIETITIANS Julie Halfpop, Stacy Mason, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, Kyndra Hamblin, Julie Husmann

VIDEOGRAPHY C. Allyn Slack INTERACTIVE DESIGN SPECIALIST Bill Pendry *Potential profits are based on average prices and serving sizes. Martin Bros. reserves the right to correct all printing errors.

CULINARY CONCEPTS 2 for $25 & Summer Favorites

Summer Favorites

4

ONE INGREDIENT THREE WAYS

10

HOT DISH!

13

HEALTH & WELLNESS

15

SENIOR LIVING

16

EQUIPMENT & SUPPLIES

17

Pork Back Ribs

Rebates & New Items

Ketogenic & Paleo Diets

Ribs Three Ways

10

Grilling Safety & Ideas

Encapsulation Cleaning

2 for $25

2

Two 2019 Diet Trends

15

2

5 2 $ r o f 2 iz e r t e p p a e n o Pic k r ee s! t n e o w t d n a

s r e z i t e p Ap PARMESAN GARLIC CHIPS 6 oz � Lamb Weston Lamb’s Supreme® Time Savor® SuperSlices® Potatoes (963360), prepared As needed � McCormick Garlic Salt (472361) As needed � Schreiber Grated Parmesan Cheese (430201) 2 oz � Ken’s Jalapeño Ranch Dressing (561400) PREP | Season potatoes with garlic salt and parmesan cheese. Serve with dressing as a dipping sauce.

SHRIMP BASKET 1 each � King & Prince Mrs. Friday’s® Butterfly Shrimp – 31/40 – Pouch Pack (920240)

SAUTÉED MUSHROOMS

PREP | Serve shrimp with choice of two sides.

8 oz � Monterey Small White Button Mushrooms (360950) As needed � Roland Pomace Olive Oil (620390) As needed � McCormick Garlic Pepper Seasoning (470181) As needed � Schreiber Grated Parmesan Cheese (430201)

BLACKENED CHICKEN WITH PINEAPPLE SALSA

PREP | Sauté mushrooms in olive oil. Season with garlic pepper seasoning. Toss with Parmesan cheese.

TOSSED SALADS 2 oz � Spring Mix (360666) 6 slices � Capital City Cucumbers (360460) 6 wedges � Capital City Crimson Tomatoes (362065) 1 oz � Feta Cheese Crumbles (905848) 2 oz � Dressing PREP | Serve salads with choice of dressing.

2

Entrée s

1 each � Wayne Farms Platinum Harvest® Marinated Boneless Skinless Chicken Breast – 6 oz (977420), blackened As needed � Pineapple Salsa (see recipe on martinbros.com/recipes) PREP | Serve salsa on top of chicken and include choice of two sides

STEAK 1 each � B&R Master Cut Prime Sirloin Tip Steak (936233) PREP | Serve steak with choice of two sides.

CULINARY CONCEPTS

COST $8.87 SELL AT $25.00

POTENTIAL PROFIT* $16.13

2019 ISSUE JUNE | JULY

3

s e t i r o v a F Su mm e r

NE W !

Als o Try BACON WRAPPED PORK LOIN KABOB (315980-1/10LB)

KABOBS

Sides

BASMATI RICE | FRESH HEIRLOOM TOMATOES | TATER TOTS FRIED CABBAGE WITH BACON & ONIONS | FRIES | ROASTED CAULIFLOWER

Find these recipes & more at martinbros.com/recipes 4

8 each � Wayne Farms Platinum Harvest® Marinated Boneless Skinless Chicken Breast (977420) Pieces 8 each � Tyson Black Oak® Endless Rope Smoked Sausage (910000) Slices 8 each � Aqua Star Peeled & Deveined Shrimp (923978) 4 each � Wholesale Pineapple (377430) Chunks 6 each � Capital City Red Bell Pepper (361251) Chunks 4-6 each � Wholesale Red Onion (361112) Chunks PREP | Build kabobs using whatever variety of ingredients desired. Cook on a grill or flat top until chicken and/or shrimp is done. For the chicken and sausage, halfway through and at the end of cooking, brush with a sauce or marinade.

For the shrimp, at the end of cooking, season with a sauce or seasoning.

CULINARY CONCEPTS GRILL MATES® MONTREAL STEAK® SEASONING (471181 – 1/29 OZ) A robust blend of coarsely ground peppers, garlic and spices that create a bold, savory flavor you can see.

Use it to liven up the taste of your steaks, other beef dishes and even fresh vegetables and salads.

GOLD LABEL DEMI-GLACE SAUCE (958820 – 4/4 LB) This traditional rich brown “Mother Sauce” is made from a reduction of veal stock and espagnole sauce.

ROASTWORKS® ROASTED BABY BAKERS™ POTATOES (963050 – 6/2.5 LB) Roasted whole baby potatoes with delicate skin and buttery yellow flesh. Lightly seasoned with roasted garlic and black pepper.

MONTREAL STEAK WITH DEMI-GLACE, BUTTERNUT SQUASH NOODLES & BABY BAKER POTATOES 1 each � B&R Tenderized Sirloin Cap Steak – 8 oz (935912) As needed � McCormick Grill Mates® Montreal Steak® Seasoning (471181) 3/4 -1 cup � Bix Butternut Squash Noodles (360535) As needed � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper 1-2 oz � Custom Culinary Gold Label DemiGlace Sauce (958820), prepared 6 oz � Simplot RoastWorks® Roasted Baby Bakers™ Potatoes (963050), prepared

COST $7.88 SELL AT $22.99

POTENTIAL PROFIT* $15.11

PREP | In a sauté pan over medium-high heat, add olive oil, noodles, salt and pepper; sauté for 2-3 minutes or until desired tenderness. Season steak with Montreal seasoning; cook until desired temperature. Serve steak on top of noodles. Cover with demi-glace. Serve with potatoes.

2019 ISSUE JUNE | JULY

5

CULINARY CONCEPTS

HEARTY CHICKEN PASTA SALAD

RED LABEL SELECT GRILLED CHICKEN BREAST STRIPS (975890 – 2/5 LB) Save up to 20% on comparable chicken products you currently menu. Simply seasoned with salt and pepper then fully cooked and seared with grill marks to deliver fresh-off-the-grill flavor.

COST $2.10 SELL AT $7.99

POTENTIAL PROFIT* $5.98 6

3 lb � Zerega Cortona Cavatappi Pasta (480910) 3 lb � Tyson Red Label Select Grilled Chicken Breast Strips (975890), prepared 1 can � Heinz Smart Ladle™ Cream of Celery Soup (511700) 3-1/2 cups � Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (631390) 1/4-1/2 cup Heinz Yellow Mustard (561250) 1-1/2 cup � Water 4 cups � Bix Diced Celery (380506) 6 cups � Wholesale Cherry Tomatoes (362125), halved 2 cups � Shredded Carrots (360250) PREP | Cook pasta to al dente; rinse with cold water to bring down temperature. In a bowl, mix together soup, mayonnaise, mustard and water; toss with cooled pasta. Add remaining ingredients.

Adjust amount of pasta or mayonnaise/mustard/ water to fit desired creaminess.

YIELD | 16

CULINARY CONCEPTS

THAI PROTEIN BOWL 1-1/2 cups 1/4 cup 1 cup As needed 1/3 cup

� � � � �

Trident Protein Noodles (958850) Shredded Carrots (360250) Bix Broccoli Slaw (380190) Roland Pomace Olive Oil (620390) Hormel House of Tsang® Peanut Sauce (562040) 2 Tbsp � Azar Dry Roasted Peanuts (462200) 1/4 cup � Norpac Flav-R-Pac® Whole Green Beans (962460), prepared, sliced As needed � Green Onions (361010), diced

PREP | In a sauté pan over medium-high heat, add olive oil and broccoli slaw. Sauté 1-2 minutes. Add protein noodles and shredded carrots. Continue to sauté until noodles are heated through. Add peanut sauce. Continue to cook until hot. Plate.

Top with peanuts, green beans and green onions.

NE W !

PROTEIN NOODLES (958850 – 4/2.5 LB) Made with Wild Alaska Pollock. 10g protein. 7g carbs. GF gluten free. 8 ingredients. Versatile. Flavor-neutral. Ideal for both hot and cold dishes. Simply thaw, prepare and serve.

FREE CASE + $10/CASE! Protein Noodles (958850) Buy one case and get reimbursed 100%... plus $10 per case from cases 2-10!

Offer valid through 12/31/2019.

COST $4.50 SELL AT $13.99

POTENTIAL PROFIT* $9.49

2019 ISSUE JUNE | JULY

7

CULINARY CONCEPTS

HOT FUDGE LAVA CAKE WITH CRÉME ANGLAISE & FRESH RASPBERRIES COST $1.64 SELL AT $5.99

POTENTIAL PROFIT* $4.53

INDIVIDUAL HOT FUDGE CHOCOLATE CAKE (992130 – 24/2.8 OZ) Thick fudge ganache flows from the center of a rich chocolate cake that is studded with semi-sweet chocolate chips.

GOLD LABEL CRÈME ANGLAISE SAUCE (958840 – 8/2 LB) This dessert “Mother Sauce” delivers a classic, creamy, cooked vanilla custard flavor and texture that enhances many desserts and enables the creation of dozens of unique signature desserts.

RED RASPBERRIES (377230 – 12/6 OZ)

LEMON CRÈME BRULEE 20 oz � Custom Culinary Gold Label Crème Anglaise Sauce (958840) 2 Tbsp � Wholesale Lemon (376111) Juice 1-2 tsp � Wholesale Lemon (376111) Zest As needed � Sugar As needed � Fresh Berries PREP | In a sauce pan, slightly heat sauce. Add lemon juice and lemon zest. Pour into ramekins.

Chill for 2-4 hours. Sprinkle sugar on top and caramelize with a torch. Top with berries and more lemon zest.

YIELD | 4

COST $1.55 SELL AT $6.99

POTENTIAL PROFIT* $5.44 8

CULINARY CONCEPTS

CHOCOLATE CHIP COOKIE & CARAMEL CANDY BROWNIES 24 each � Best Maid Chocolate Chip Cookies (988220), slacked out 24 oz � General Mills Gold Medal® Chocolate Brownie Mix (400020), prepared 10 oz � Hershey Rolo® Chewy Caramels in Milk Chocolate (760031) As needed � Rich’s On Top® Whipped Topping (988060) As needed � Lyons Caramel Designer Dessert Sauce (771360) PREP | Preheat oven to 350°F. Press cookies evenly into bottom of pan sprayed with food release. Pour brownie mix onto cookies. Place and poke Rolo pieces into batter, covering them.

Bake for 45-60 minutes. Cool, cut and serve with a dollop of whipped topping and drizzled with caramel sauce.

YIELD | 12-15

COST $.76 SELL AT $2.29

POTENTIAL PROFIT* $1.53

COST $.80 SELL AT $2.29

POTENTIAL PROFIT* $1.49

CRANBERRY OATMEAL WALNUT WHITE CHOCOLATE BARS 30 each � Best Maid Oatmeal Cranberry Walnut Cookies (980860), slacked out 1 cup � Hershey White Chocolate Chips (348361) PREP | Preheat oven to 350°F. In a bowl, mix white chocolate chips into cookies to create a batter.

Press evenly into bottom of pan sprayed with food release. Bake 25-35 minutes. Cool and cut.

YIELD | 12-15

2019 ISSUE JUNE | JULY

9

PORK BACK RIBS (926840 – 12/2.5 down) All-natural pork with no additives and minimally processed.

THIS MONTH’S INGREDIENT

1

KOREAN BBQ PORK BACK RIBS 1 each � Seaboard Pork Back Ribs (926840)

k r o P Q B B n Korea h t i w s b i R Back r e d i C e l p p A w a l S i l o c c o r B

As needed � Salt As needed � Pepper As needed � Korean BBQ Glaze (see recipe) As needed � Apple Cider Broccoli Slaw (see recipe) PREP | Preheat oven to 275°F. Remove skin from back of ribs. Salt and pepper both sides. Place ribs onto foil large enough to wrap; tent around the ribs.

Pour water into the foil with the ribs, just coating the bottom. Seal foil. Place onto baking sheet. Cook until ribs are tender, approximately 2-3 hours – and for the last 15 minutes of cooking, increase oven to 450°F, open foil and pour Korean BBQ Glaze over ribs.

Serve ribs on top of Apple Cider Broccoli Slaw.

YIELD | 2

KOREAN BBQ GLAZE 2 Tbsp � Honey 2 Tbsp � Wholesale Minced Garlic (391021) 1 Tbsp � McCormick Ground Ginger (470050) 1/4 cup � McCormick Minced Onion (90511102) 1/4 cup � Brown Sugar 1/4 cup � ConAgra La Choy® Soy Sauce (560980) 2 Tbsp � Knouse Musselman’s® Apple Cider Vinegar (640000) 2-4 oz � McCormick French’s® Cattlemen’s® Kickin’ Korean® BBQ Sauce (561770) PREP | Mix all ingredients together.

YIELD | 2 Rib Racks

COST $5.16 SELL AT $14.99

POTENTIAL

PROFIT $9.83

APPLE CIDER BROCCOLI SLAW 2 lb � Bix Broccoli Slaw (380190) 8-10 oz � Ken’s Apple Cider Vinaigrette (562000) PREP | Toss ingredients together YIELD | 6-8

10

APPLE BUTTER MEMPHIS BBQ RIBS 2 each � Seaboard Pork Back Ribs (926840) As needed � Salt As needed � Pepper As needed � McCormick Lawry’s® Memphis Style Barbecue Rub (470001) As needed � Apple Butter BBQ Sauce (see recipe) PREP | Preheat oven to 275°F. Remove skin from back of ribs. Season with salt, pepper and barbecue rub on both sides of each set of ribs.

Place ribs into a full steamtable pan. Pour 1/2-1 cup of water into the pan and cover. Cook until ribs are tender, approximately 2-3 hours. Before serving, brush ribs with Apple Butter BBQ Sauce and place into a 350-400°F oven for 6-8 minutes, cooking until they start to caramelize and the sauce gets tacky.

1 I N G R E D I E N T • 3 WAYS

s i h p m e M r e Apple Butt m oo l r i e H h it w s b i R Q B B Q B B & d a Tomato Sal s n a e B d n E Burnt

YIELD | 4

APPLE BUTTER BBQ SAUCE 2 cups � Knouse Musselman’s® Apple Butter (750160) 2 cups � McCormick French’s® Cattlemen’s® Original Base BBQ Sauce (562120) 1/2 cup � Lyons Apple Juice (734408) As needed � Apple Butter BBQ Sauce (see recipe) PREP | Mix all ingredients together.

YIELD | 4 Rib Racks

HEIRLOOM TOMATO SALAD 2 cups � Capital City Crimson Tomatoes (362065), diced 1/2 cup � Wholesale Red Onion (361112), diced 1/2 cup � Feta Cheese Crumbles (905848) 2 Tbsp � Knorr Umami Liquid Seasoning (90695314) 2 Tbsp � Roland Pomace Olive Oil (620390) PREP | Toss all ingredients together.

YIELD | 4

BBQ BURNT END BEANS 1 qt � Bush’s Bean Pot® Baked Beans (600190) 1 cup � Boyles Smoked Burnt Ends (958310), cut 1/2 cup � McCormick French’s® Cattlemen’s® Kansas City Classic® BBQ Sauce (560610) PREP | Preheat oven to 350°F. Mix ingredients together. Pour into roasting pan. Cover and cook for 30-60 minutes.

YIELD | 4-5

COST $5.81 SELL AT $14.99

2

POTENTIAL

PROFIT $9.18

2019 ISSUE JUNE | JULY

11

1 I N G R E D I E N T • 3 WAYS

RIBS 1 each � Seaboard Pork Back Ribs (926840) As needed � Roland Pomace Olive Oil (620390)

h t i w s b i R Classic w a l S & s ’ o Jo J

As needed � McCormick Lawry’s® Memphis Style Barbecue Rub (470001) As needed � Lyons Apple Juice (734408)

SIDES 10 oz � Lamb Weston Lamb’s Seasoned® Super Jo Jo’s® Potatoes (303780), prepared 8 oz � Mrs. Gerry’s Extra Creamy Coleslaw (905315) 4 oz � McCormick French’s® Cattlemen’s® Kansas City Classic® BBQ Sauce (560610) PREP | Preheat oven to 250°F. Remove skin from back of ribs. Rub ribs on both sides with olive oil.

Season with barbecue rub on both sides. Let ribs sit for approximately 15 minutes. Place ribs onto foil large enough to wrap; tent around the ribs.

Pour apple juice into the foil with the ribs, just coating the bottom. Seal foil. Place onto baking sheet. Cook until ribs are tender, approximately 2-3 hours. Serve with sides.

YIELD | 2

12

3

COST $3.64 SELL AT $11.99

POTENTIAL

PROFIT $8.35

Re ba te s

HOT DISH!

$5/CASE!

UP TO $500!

Spring into Sandwich Savings Rebate

Red Label Wings Rebate

Maximum total cases 10. Offer valid through 6/29/2019.

$5 per case. Offer valid through 6/30/2019.

$15/CASE!

UP TO $250!

Crispy On Delivery Fries (968800) Rebate $5 per case. Minimum total cases 5.

Offer valid through 6/30/2019.

FREE CASE + $10/CASE!

Eckrich® Cheeseburger Link (958490) Rebate

Maximum total cases 10. Offer valid through 6/30/2019.

$5 per case. Minimum total rebate $30.

Offer valid through 9/30/2019.

$5/CASE!

FREE CASE!

Performance Dairy Rebate

UP TO $500!

PlantFare™ Plant-Based Protein Shreds (958420) EcoStick Sweeteners Rebate

Minimum total cases 2. Maximum total cases 100.

Offer valid through 12/31/2019.

Purchase one case and your second case is free!

Offer valid through 7/31/2019.

A NEW WAY TO GET HOOKED ON PROTEIN Lorem ipsum

™

BOGO!

BOGO! Craft Beer Battered Seafood

Loop Churros (958780, 958790, 958800) Buy one case, get one free!

Offer valid through 7/31/2019.

s m e t I w e N

(958400, 958410)

Offer valid through 12/31/2019.

Protein Noodles (958850)

Buy one case and get reimbursed 100%... plus $10 per case from cases 2-10!

Offer valid through 12/31/2019.

Vanilla Fudge Brownie Bunny Snacks® (969210 – 48/2.5 oz) Vanilla reduced fat ice cream topped with a layer of brownie batter and chocolaty coated brownie pieces covered with a milk chocolaty coating and candy drizzle.

NEW SMALLER SIZE CHILLY COW® OPTIONS:

Harvest Fresh Avocados™ Avocado Halves – Individually Wrapped (358441 – 48/1.5 oz) Mexican Hass avocados individually wrapped with EZ peel feature.

100% usability. Ready to eat. Reduce waste and control food costs.

High Pressure Pasteurization technology preserves flavor and texture.

Available year-round. Always ripe and ready. Any menu, any time.

Chilly Cow ® Chocolate Brownie Batter (991258 – 48/4 oz) Chocolate light ice cream with a good source of protein and brownie batter swirls.

Chilly Cow® Brown Butter Salted Caramel (991248 – 48/4 oz) Brown butter light ice cream with a good source of protein and salted caramel swirls.

Ask your Martin Bros. representative for more information about these rebates and new items.

2019 ISSUE JUNE | JULY

13

Gold Label Ready-To-Use Sauces

These exceptional, ready-to-use sauces enhance any menu and every daypart. They are flavor-forward solutions are rooted in culinary expertise and an innovative approach to product development that’s centered on clean, simple and wholesome ingredients. They provide a way to bring profitable trends to life with items that meet your needs, delight your customers and exceed your expectations.

SAUCES BRING THE FUN Bo Chhay; Manager, Insight & Communication; Custom Culinary, Inc.

Sauces are a gateway to flavor exploration, and consumers crave them.

That’s right, 42% of consumers say there are particular signature sauces that they look forward to, and a whopping 91% of those say they are likely to buy them at retail, according to a new report from Datassential.

From traditional Mother sauces to ethnic variations, sauce is powerful.

Even more, globally-inspired sauces are the perfect vehicle for offering unexpected flavor to familiar dishes. Greek Tzatziki, Thai Curry, Wasabi, Cajun Sauce and Caribbean Jerk are making waves, according to Technomic’s MenuMonitor, and there’s a whole lot more right behind them.

Like soups and gravies, sauces bring versatility and the option to add a unique spin to a dish. A taco or a sandwich, for instance, can become new and fresh with a signature sauce or an ethnic twist that may have felt foreign if introduced in a different way. While 32% of consumers are hesitant to eat ethnic flavors when the ingredients are unfamiliar, another 31% of consumers enjoy the ethnic dishes that feature a twist on the traditional recipe. This is where a thoughtful sauce can shine.

Alfredo Sauce

942200

4/4 lb

96604HAVN

Creamy Roasted Garlic Sauce

954150

4/4 lb

96504HAVN

Crème Anglaise Sauce

958840

8/2 lb

96698KAVN

Demi-Glace Sauce

958820

4/4 lb

96624HAVN

Hollandaise Sauce

958830

8/2 lb

96618KAVN

Thai-Style Roasted Peanut Sauce

90538663

8/2 lb

96768KAVN

Pale Ale Cheese Sauce

90630098

8/2 lb

71438KAVN

Bacon Onion Marmalade

90624514

8/2 lb

65488KAVN

Jalapeño Relish

90613680

16/1 lb

63271UAVN

Harissa

90639115

16/1 lb

96781UAVN

Sundried Tomato Pesto Sauce

90538654

8/2 lb

96688KAVN

Kentucky-Style Bourbon Sauce

90619479

4/4 lb

96514HAVN

H E A LT H & W E L L N E S S

2019 Trends: Ketogenic & Paleo Diets Julie Husmann, RDN, LD Martin Bros. Missouri Marketing Dietitian

A

s food and nutrition experts, it can sometimes be overwhelming to keep up with diet trends. Whether you are recommending a diet, designing a menu for a senior living community or preparing a meal for yourself or a loved one, conversations about diet trends always come up.

Consumers are being sent countless messages about the “ideal” way to eat, and many diet plans are shifting focus from strict weight-loss goals to disease prevention, overall wellness and motivators related to the environment and world health.

In order to adjust to trends, we must begin to understand the science behind them as well as the feasibility of maintaining them in the future.

Perhaps two of the trendiest yet most complicated diet plans out there to understand today are ketogenic and paleo. Here are some basics about these diets:

Overall, one commonality between any diet is the ability to be mindful in food decision making. Rather than concentrating on “good versus bad” foods, behavioral patterns prove to be the most significant practice that lead to long-term lifestyle and wellness changes. Consumers that put an emphasis on meal planning and “think before they bite” are more successful regardless of the type of diet they choose.

As a registered dietitian, I DO NOT recommend cutting out an entire food group. Foods play an important piece in our social activities, cultural practices and overall quality of life. By limiting a food group, we compromise the ability to have a positive relationship with food. Not to mention that when we cut out certain foods, there is a high risk of cutting out essential nutrients. Dietitians emphasize following an individualized, general, healthful diet that allows all foods to fit. If you would like further information about diet and lifestyle change, reach out to a Registered Dietitian!

• High fat, extremely low carb.

• No restriction of calories.

• Rather than plates consisting of 50% carbohydrates a day, plates consist of around 10% carbohydrates, mostly in the form of vegetables.

• Plates consist heavily of protein and fat, causing the body to enter a ketogenic state. This alters the metabolic pathway to use fats instead of carbohydrates for energy (1).

• According to a 2018 article written by the American Medical Association, the ketogenic diet causes HDL cholesterol (the healthy type) to increase, leading to some benefits to heart health. If the fat sources consumed are composed of unsaturated fats versus saturated fats, it is possible to avoid an increase of LDL (the bad type of cholesterol).

• Research does not show that the ketogenic diet has long-term success in weight loss. This is due to the inability to sustain the diet through lifestyle. The weight lost will be quick to return as soon as the body exits the ketogenic state.

• Also known as the “caveman diet” or the “hunter-gatherer diet”.

• This diet is more related to lifestyle.

There is no focus on altering calories or changing portions of carbohydrates, fats or proteins.

• According to the Academy of Nutrition and Dietetics, “this diet centers around the idea that if we eat like our ancestors did 10,000 years ago, we’ll be healthier, lose weight and curb disease. That means foods that can be hunted, fished or gathered: meat, fish, shellfish, poultry, eggs, veggies, roots, fruits and berries.

No grains, no dairy, no legumes (beans, lentils and peas), no sugar and no salt (2).”

• There is no scientific research to show health outcomes associated with the paleo diet.

1. Abbasi, J. (2018). Interest in the Ketogenic Diet Grows for Weight Loss and Type 2 Diabetes. Jama,319(3), 215. doi:10.1001/jama.2017.20639 2. Should We Eat Like Our Caveman Ancestors. (n.d.). Retrieved from https://www.eatright.org/health/weight-loss/fad-diets/should-we-eat-like-our-caveman

2019 ISSUE JUNE | JULY

15

SENIOR LIVING

Summer Grilling Safety & Sizzlin’ Ideas Katie Wulkow Martin Bros. Menu Production Dietitian

S

ummer is here, and grilling season is underway.

Everyone loves the sound and smell of sizzling food and the joy of looking out the window and being outdoors this time of year! Whether it’s the chef, administrator or maintenance person doing the grilling, make sure to keep these general food safety guidelines in mind.

• Wash your hands with soap and water before handling food, after handling raw foods and after any interruption that may have contaminated your hands.

• Wash and sanitize any equipment, utensils and work surfaces.

• Keep raw and cooked foods separate. This includes having separate cutting boards, utensils and dishes.

• Hold cold food at 41°F or below until ready to prepare or serve.

• Discard any marinade left after raw meat is removed.

And don’t forget that you can grill up your sides, too!

Here are some tips and ideas for grilling your favorite fruits and vegetables.

• Wash fresh produce in a clean and sanitized sink.

• Scrub the surface of firm produce using a designated brush and remove any damaged or bruised areas.

• Cut or slice produce into large chunks so they don’t fall through the grates. As these items cook, water will evaporate, and they will shrink, so you could also use a grill basket or soaked skewers or wrap in foil to keep them from falling through.

• Dip or drizzle vegetables in oil to add flavor and prevent them from sticking to the grill grates, grill basket or foil.

• In addition, season vegetables with spices and herbs or marinate to enhance flavor.

• Grill fruit over indirect heat at a lower temperature • Cook meat thoroughly. Use a food thermometer to ensure to prevent the natural sugars from burning. that it is cooked to a safe minimum internal temperature While grilling for your menu every so often during the to destroy bacteria. summer is great, why stop there? Consider making the grill • During service, keep hot foods at 135°F or above and cold available for residents and their families to make special foods at 41°F or below. meals. Just make sure everyone keeps the above tips in • Avoid bare hand contact when serving ready-to-eat food. mind to ensure safe events for all!

Wear gloves or use serving utensils.

Happy Grilling!

Grill Mates® seasoninGs Vegetable (470201 – 1/20 oz) Mojito liMe (470041 – 1/27 oz)

SMokehouSe Maple (470061 – 1/28 oz) brown Sugar bourbon (470051 – 1/27 oz)

EQUI PM ENTA N D SUPPL I ES

ALL ABOUT ENCAPSULATION CARPET CLEANING Encapsulation Cleaning – a newer-concept, lowmoisture, interim carpet cleaning method – cleans carpets with minimal water, chemicals and labor.

If you use the encapsulation cleaning method, restorative/ deep cleaning with a carpet extractor is still needed periodically. However, you can lengthen the amount of time between restorative cleanings if you are using good interim carpet cleaning methods on a regular basis.

Restorative cleaning with a carpet extractor is a costly and labor-intensive task that is necessary to keep carpets looking clean, but it has a lengthy carpet drying time and can leave residue on the carpet, causing it to re-soil faster.

Thus, the less restorative cleaning needed, the better.

Encapsulation cleaning works when polymers in the cleaning product surround soils and dirt on carpet fibers, loosening them and encapsulating everything.

The encapsulated soil and detergent then crystallize and become brittle and can easily be vacuumed up.

Roxanne Hassman Martin Bros. Janitorial & Disposables Category Marketing Manager

What is the six-step procedure for encapsulation cleaning?

1. Pre-vacuum carpet.

2. Apply encapsulation cleaning product to the carpet using a pump-up sprayer.

3. Allow 2-5 minutes (depending on product specifications) for the cleaner to loosen soils.

4. Agitate the surface with the recommended equipment.

5. Allow 30-60 minutes for the

carpet to completely dry. An air mover can be used.

6. Vacuum carpet after drying.

RECOMMENDED ENCAPSULATION PRODUCTS

ECO2 Encapsulating Cleaner with Oxygen (011050 – 4/1 gal)

Combines “encapsulation chemistry” with the safe cleaning and odor-killing properties of hydrogen peroxide (oxygen). Meets The Carpet and Rug Institute Seal of Approval.

ROS-17

Random Orbital Scrubber (022780) Carpet Pad (022790 – 6/each) Offers a synergistic combination of random orbital agitation and encapsulation chemistry for superior cleaning. Can be used to clean hard floors as well as for interim carpet cleaning.

2019 ISSUE JUNE | JULY

17 ?

WEBINARS & EVENTS WEBINARS Jun

12

What a Waste According to the USDA, nearly 1/3 of the food produced in the United States ends up in the trash. That’s a shame! Let’s talk about systems you can put in place to minimize waste in your operation, brainstorm on adaptable zero-waste cooking trends and come together on this national issue.

Presenter: Julie Halfpop, RDN, LD; Director of Senior Living Services, Martin Bros.

Audience: Senior Living

Jul

17

Superstar Management Take some time this month to build on your management skills. This webinar will address methods to improve your management skills, improve efficiencies in your department and more. Join our experienced speaker as she gives us her tips!

Presenter: Deb Brandner; VP of Dietary, Heritage Enterprises Audience: Senior Living

Aug

7

CMS Phases: State of the Union Confused by proposed changes, actual changes, implementation dates, etc?! Join us for this “state of the union” as it relates to CMS phase changes.

Presenter: Donna M. Manring, DTR; Owner of Manring Consulting & Training Audience: Senior Living

Register and find more info at martinbros.com/events Most Martin Bros. webinars and events are FREE and can earn you CEUs.