Nourish Magazine - Spring 2020

Page 1

nourish

SPRING 2020

DREAM A LITTLE DREAM JARLETTE HEALTH SERVICES MAKES MAGICAL MEMORIES PAGE 10

STAY NOURISHED

LEARN MORE ABOUT OUR COAST TO COAST HEALTHCARE & SENIOR LIVING TEAM PAGE 4

THROUGHOUT NUTRITION MONTH

SPRING FEATURE CHEF

PETER ECKER

Culinary Consultant, Sysco Winnipeg

Ask a Chef/Dietitian PAGE 16


HEALTHCARE & SENIOR LIVING FOODSERVICE TECHNOLOGY SIMPLIFIED In partnership with MealSuite, Synergy Tech Suite provides a fully integrated all-in-one food service management software & hardware solution designed for the healthcare & senior living industries.

Lite

MealSuite Lite provides access to Sysco’s extensive menu and recipe database including the ability to customize the menu, create custom menu displays, production sheets and scaled recipe cookbooks. MealSuite Care helps you deliver meals to your continuum of care by creating nutritionally appropriate therapeutic and texture modified menus & recipes; forecast food production and ordering requirements; access to People profiles; create census driven production forecasts and the ability to provide person-centered care. MealSuite Culinary will enhance the dining experience for your clients with this fully integrated solution providing seamless meal service in retirement communities. Including analytics for food production forecasting, cost analysis, and inventory management. The POS Add-On module creates revenue generation opportunities.

Hospital

MealSuite Hospital is designed for clients with complex dietary needs. This solution fully integrates client nutritional profiles, therapeutic & texture modified menu development and meal production. Advanced ordering, tray service, and inventory management are all included. MealSuite Touch will ensure your staff has all the information they need to manage risk and reduce food waste. In a virtually paperless environment, MealSuite Touch provides front and backof-the-house automation, allowing you to access real-time menu and client information on touch screen devices.

Ready to get started? Schedule a call with our team to receive a customized plan. Canada: 1-866-887-4977 USA: 1-800-383-1999

Email: sysco@mealsuite.com


Note from

Editor

Spring is in the air and thoughts turn to the fresh vegetables that will be cultivated from the gardens that are being planned. Saturdays spent at Farmers Markets browsing through all the local wares are looming on the horizon. Our menu planning starts to change from the traditional comfort foods that the colder weather brings to lighter, seasonally inspired local offerings.

IN THIS ISSUE THIS IS NOURISH COAST TO COAST HEALTHCARE & SENIOR LIVING TEAM! PAGE 4

NUTRITION MONTH PAGE 6

BETTER LATE THAN NEVER PAGE 10

FARM TO TABLE - LOCAL FOOD PAGE 14

CHEF BIO CHEF PETER ECKER PAGE 18

Q&A – ASK A DIETITIAN, ASK A CHEF PAGE 22

VOORTMAN

In this issue of Nourish we will share tips on how you can serve more local food to your residents; you will learn what we’re doing for Nutrition Month and see the magical memories that Jarlette Health Services is creating through their “Better Late Than Never” program. Chef Peter Ecker will share his locally inspired recipes and you will get a glimpse of our Sysco Nourish Healthcare & Senior Living team.

PAGE 23

Is there a story you would like to see featured in Nourish? Email your questions or comments to healthcare.marketing@corp.sysco.ca Enjoy!

PUBLISHED BY: SYSCO CANADA 21 FOUR SEASONS PLACE, SUITE 400 TORONTO, ON M9B 6J8 WWW.SYSCO.CA/HEALTHCARE

CHRISTINE ROMANO, Healthcare Marketing Lead, Sysco Canada

WE WELCOME YOUR COMMENTS AND SUGGESTIONS.  WRITE TO US AT: HEALTHCARE.MARKETING@CORP.SYSCO.CA PRINTED AND BOUND IN CANADA ADVERTISED ITEMS MAY NOT BE AVAILABLE AT ALL OPERATING COMPANIES


NOURISH COAST TO COAST

4  SYSCO NOURISH


NOURISH COAST TO COAST

SPRING 2020  5


NUTRITION MONTH WITH NOURISH

NUTRITION MONTH With

KAITLIN CHARD MAN, RD, Nutrition Services Consultant

As we settle into 2020 and approach the end of winter, March rolls around and is an exciting time as we begin to celebrate Nutrition Month. Dietitians across Canada take this time of year to share the importance of food, nutrition and healthy living. Dietitians of Canada leads this initiative within the Canadian landscape and creates 6  SYSCO NOURISH

a theme for the month, along with educational resources, activities and events to be shared. This year, the focus on Nutrition Month is learning that healthy eating is more than the food we eat. With this theme, the month will shed light on how to be mindful and enjoy food along with understanding the power of eating

and cooking meals with others. Nutrition Month is also a time of year to promote and share the value that registered dietitians provide within various settings including healthcare, foodservice, private practice and beyond! On March 18th we will be celebrating Dietitian’s Day with associates and customers alike!


NUTRITION MONTH WITH NOURISH

KEEP UP TO DATE ON THE LATEST HEALTH AND NUTRITION NEWS AT DIETITIANS.CA

SPRING 2020  7


NUTRITION MONTH WITH NOURISH At Sysco Canada, our Nutrition Services Team – consisting of registered dietitians and culinary experts – will be leading Nutrition Month with learnings and activities throughout March with our customers and associates. Our Nutrition Services Team offers insight on trends, research and best practices for nutrition in foodservice. The Nutrition Services team offers services such as menu and recipe development for our healthcare and senior living customers within Synergy Tech Suite, product insight, menu implementation, educational event planning, nutrition publications and presentations and more. Be sure to follow us @SyscoCanada on Facebook and Instragram, for all our exciting Nutrition Month content. We will also be back in our summer edition of Nourish to provide you with a summary of Nutrition Month at Sysco Canada! We wish everyone a healthy and happy Nutrition Month and look forward to connecting and learning together about how healthy eating is more than the food we eat!

Traditional Golden Italian Dressing Try the versatile Sysco Classic Traditional Golden Italian Dressing on salads, as a marinade, or as a glaze to bring freshness to sautéed or grilled vegetables and proteins. This light and herbaceous vinaigrette delights your taste buds with the perfect balance of sweetness and acidity. This dressing is Kosher certified, does not contain gluten, has no artificial flavours or colours, no added MSG and is suitable for vegetarian diets.

NEW LOOK

Sysco Brand salad dressings are now manufactured in Canada SUPC 5345345

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LENTIL, ONION AND CARROT SOUP*

SUGGESTED SERVING

Compleat® Organic Blends is a plant-based formula for oral or tube feeding use u

No dairy, soy or corn

u

Complete nutrition, ready-to-use

u

May be made into a soup or smoothie for oral consumption - see recipe suggestions†

Contact your Nestle Health Science representative for product information. † Recipes available on sysco.ca/healthcare PRODUCT DESCRIPTION

QUANTITY (CASE)

SYSCO CODE

GLOBE CODE

SCC #

Compleat® Organic Blends Pouch

24x300 mL

5266281

12355985

000-43900-40622-0

Compleat Pediatric® Organic Blends Pouch

24x300 mL

5266295

12355987

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REAL FOOD. A REAL DIFFERENCE. *Made with Compleat® Organic Blends. All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland. ©2019 Nestlé. All rights reserved. Dec-19

TM


BETTER LATE THAN NEVER

Jarlette Health Services Develops Inspired Programs To Fulfill The Unique Dreams And Wishes Of Residents Living In Long Term Care And Retirement

“When was the last time you did something for the first time?” “Is there anything in life you never thought you would have the opportunity to do again?” “What would you do if the possibilities were endless?” These were the simple, yet thought-provoking questions that were posed between colleagues at Jarlette Health Services in the Spring of 2018. At the time, the organization was seeking to revitalize a long-standing Recreation Program designed to identify and fulfill the unique goals and wishes of its senior residents. In addition, and in keeping with an unwavering commitment to 10  SYSCO NOURISH

innovation, the family-owned and operated business was in tenacious pursuit of what was affectionately dubbed “The Big Hairy Audacious Goal,” or “BHAG” as it has now come to be known. 9 years earlier, Jarlette Health Services introduced a bold corporate objective to become the company that most changes the face of seniors’ services from a necessity to a desire by 2020. Inspired by this ambitious organizational target, colleagues Stephanie Walpole and Allie Gordon, both champions of dynamic Life Enrichment and Recreation programming in the Long Term Care

and Retirement Divisions, sought to re-imagine how the organization could further extend its tradition of excellence in care beyond the dayto-day needs of its residents and tap into the unique goals, passions and dreams that have and continue to add vibrancy and purpose to their individual life stories. What came to fruition in the following month was a dynamic cross-divisional initiative called “Better Late Than Never,” which boasted an incredibly simple objective: give residents the opportunity to identify and achieve their dreams no matter how big or small and create a magical memory


BETTER LATE THAN NEVER

while doing so. “Better Late Than Never” would not only act as a catalyst for a host of exceedingly heartfelt moments in the year to follow, but also as a way to challenge the perception that age limits one’s ability to live life to its fullest. “For a program that has had such a profoundly positive impact on our organization and our residents, there were really only two stipulations when we developed ‘Better Late Than Never’ and rolled it out to our 14 Long Term Care Homes and 6 Retirement Lodges across the province,” says Allie Gordon, former Recreation Coordinator of Leacock Retirement Lodge and current General Manager of The Villa Retirement Lodge. “Our motto from the very beginning has always been that there is no dream too big or too small to achieve. With this driving our conception and launch of the program, we really had to exercise and emphasize creativity. While we may not be able to fly a resident to

China to walk the Great Wall, we can leverage what we have here in Ontario, be it a museum or exhibition for example, and design a completely customized and special experience around it. The goal of this program is ultimately to bring magic and imagination to life for our residents, while inspiring our individual teams to approach every dream with a ‘YES’ attitude,” Gordon adds. In the summer of 2018, “Better Late Than Never” formally launched at all of the organization’s Long Term Care Homes and Retirement Lodges. The initiative was kicked-off with an exceptional celebration at each of the 20 Jarlette Health Services properties and gave residents a chance to write down and share what they were eager to achieve in the year to come. For some, it was a trip to a favourite restaurant, a special screening of their favourite movie or spending time with a beloved pet. For others, it was skydiving, getting a tattoo or participating in a fast-paced

snowmobile ride across the frozen shores of Georgian Bay. No matter the ask, each wish was met with “YES!” and the excitement and momentum of the program began to bloom and staff began to notice a heartwarming trend occurring in their Homes and Lodges. As residents shared their dreams and wishes, they began to find a commonality among their peers. Like never before, Long Term Care and Retirement communities were growing even stronger, as residents came together over shared dreams, stories, fond memories of the past and hopes for the future.

SPRING 2020  11


BETTER LATE THAN NEVER

“We could not have anticipated the overwhelming response we received from our residents when the program launched,” states Gordon. “Our teams were flooded with requests and we knew in that moment that this would be an incredibly rewarding and sustainable program,” she continues. “In addition, the launch of ‘Better Late Than Never’ and the wishes and requests that followed, really encouraged our teams to involve community partners when and wherever possible, which is a core part of who we are as an organization,” Gordon adds. From its humble beginnings in Midland, Ontario 50 years ago, 12  SYSCO NOURISH

Jarlette Health Services has always strived to make an outstanding difference in the lives of its residents, their family members and the communities in which each of the organization’s Long Term Care Homes and Retirement Lodges operate. With the introduction of “Better Late Than Never,” the organization witnessed an unprecedented outpouring of support from local business owners who were eager to donate their time and resources to make dreams come true for residents. The generosity of these businesses has not only enabled the organization to grant countless wishes, but further strengthen relationships and ensure the future sustainability of

the program for years to come. “I have been very fortunate to have the opportunity to fulfill many wishes for residents since the program launched, and there is no better feeling in the world than when you see the love, care and happiness that abound as a result of a wish come true,” Gordon states. “When residents enter into the Long Term Care or Retirement chapter of their life, there is a preconceived notion that activities and abilities are limited, when in actual fact it's a matter of continuing to write one’s life story in a new way. At Jarlette Health Services our core purpose is to strive to make an outstanding difference in the lives of others each and every day.


‘Better Late Than Never’ personifies this concept and doesn’t just bring magic to the lives of our incredible residents, but flows through every facet of our organization. Dreams truly do not have an expiration date and we will continue to demonstrate that with every wish that comes forward. It is a rare privilege to share in this journey with seniors who have so much lust for life and an honour to be a footnote along the way,” Gordon concludes. To date, Jarlette Health Services estimates it has granted over 100 wishes in both its Retirement and Long Term Care Divisions. Each January, “Better Late Than Never”

will kick-off in each of the 20 properties across the province and will continue to give residents the opportunity to achieve those dreams, wishes and goals still waiting to be crossed off their list. About Jarlette Health Services Jarlette Health Services is the proud owner of 6 Retirement Lodges and 14 Long Term Care Homes across Ontario. A family-owned and operated organization with a 50-year heritage of excellence in residentcentered care and a commitment to its strong values of respect, accountability, responsibility and passion, Jarlette Health Services

prides itself on a commitment to excellence and innovation as it aspires to make an outstanding difference in the lives of others.


FARM TO TABLE

CASIDHE GARDINER RD, Sysco Canada Nutrition Services Consultant

As people become more conscious about where their food is coming from and how it is grown, there has been a rise of local food features in grocery stores, restaurant menus, campuses,

and senior living homes. However, defining “local” can be tricky and many may not be aware of why the local diet trend is so popular.

what is "local"? The definition of what “local food” is can change depending on who you ask. Some may say that anything Canadian grown or raised is local, while others may use the 100-mile

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radius rule. The main goal of eating locally is to reduce the food miles of what you eat, which refers to the distance that the food must travel from farm to fork.


FARM TO TABLE

Why Eat Local Foods? environmental impact

Community Strengthening

Health Benefits

Reducing the distance that food travels can reduce the overall environmental footprint of the products. On average, our food travels 2,500 km before reaching our plate1. Food production accounts for 44-57% of global greenhouse gases, and transportation contributes to that emission1. Being conscious of how far your food has to travel from farm to fork and working to reduce that number can help contribute to protecting the planet.

Supporting local foods means supporting local farmers. When purchasing locally, you are directly strengthening the local economy and enabling local farmers to reinvest back into the community. Buying locally can also help encourage the success of younger farmers. The average age of farmers is around 58 years old; supporting local farms can help encourage the replenishment of Canadian farmers and support their ongoing success2. To see what products you can buy to support Canadian food, ask your Account Executive about Sysco Canada’s Made in Canada catalogue featuring domestically-made products.

When produce has to travel longer distances, it may not have the chance to fully ripen before being picked, in order to increase the life of the item. Additionally, the product has more time between harvest and consumption due to travel time. There is some evidence showing that this can change the nutrient content for some produce3. Eating locally means less travel time and more time on the vine, tree, or in the ground. Lastly, eating locally could increase the amount of fresh fruit and vegetables being consumed. Canada’s Food Guide encourages to eat half a plate of fruits and/or vegetables with each meal4.

How to Incorporate Local Foods into Your Home Start a Local Food Feature

One way to promote local food in your home is to do a promotional or theme menu featuring local items. This can be done monthly, seasonally, or on special occasions like Canada Day. Posting the menu and including an icon or call-out where local foods are featured can help residents feel more connected to the food they eat.

Ask Where Your Food Comes From When being shown food by vendors, ask questions. Where is the food grown? Where are their animals raised? Asking these questions and reading product labels can help clarify where the food is produced.

SPRING 2020  15


FARM TO TABLE

Buy IN-SEASON Produce One way to increase the local foods you eat and serve is to buy seasonal produce. Certain foods only grow during specific seasons, especially here in Canada with our changing weather. Knowing which food is grown during each time of the year can help increase the local food on the plates you serve. Some of the foods grown in each season in Canada are outlined below:

winter

• Beets • Cabbage • Carrots • Garlic • Leeks • Potatoes • Red Onions • Squash • Sweet Potatoes • Turnips

• Asparagus • Fiddleheads • Kale • Radishes • Rhubarb • Spinach

summer • Apricots • Beets • Berries • Cabbage • Carrots • Cauliflower • Cherries • Green Onions • Leafy Greens • Lettuce • Nectarines • Peaches • Peppers • Radishes • Rhubarb • Summer Squash • Tomatoes • Watermelon • Zucchini

fall • Apples • Beets • Broccoli • Brussels Sprouts • Cabbage • Carrots • Celery • Cranberries • Eggplants • Garlic • Leeks • Parsnips • Pears • Potatoes • Radishes • Rutabagas • Turnips

Eating locally doesn’t have to be challenging. Start by defining what local means to you. Once you have the target distance in mind, research what products and produce are available by asking vendors, searching for seasonal

produce charts for your area, and referring to Sysco Canada’s Made in Canada catalogue. You’ll serve each meal knowing you’re contributing to the community, economy, and physical health of those you care for!

Hotton, E. (June 2016). Eating local: Why you should bother! University of Toronto. Retrieved from https://ueat.utoronto.ca/eating-local-bother/ (2) EcoZine. (Aug 2019). The rise of the local food movement. Retrieved from https://hmdecozine. com/2019/08/01/the-rise-of-the-local-foodmovement/

Adair, A., et al. (Oct 2013). Food security: Key practice points. PEN: Practice-based Evidence in Nutrition. Retrieved from https:// www.pennutrition.com/KnowledgePathway. aspx?kpid=15294&pqcatid=146&pqid=19045 (4) Government of Canada. (2019). Canada’s food guide. Retrieved from https://food-guide.canada. ca/en/

(1)

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spring

(3)


Low sodium & fat

SEAFOOD FOR THE SOUL

Gluten free

Cold plate & retherm compatible

Portion controlled size

SUPC: 8302642 Mediterranean Glazed Haddock

SEAFOOD IS BETTER®

SPRING 2020  17

highlinerculinary.com

highlinerculinary

®Registered Trademark of / TMTrademark of High Liner Foods Inc.

1-800-387-7422 Used under licence.

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CHEF FEATURE

Chef Chef Peter Ecker, Culinary Consultant, Sysco Winnipeg

Chef Peter Ecker began his culinary journey in 1977 at the Turf N Surf restaurant in Niagara Falls and then began his apprenticeship with CP Hotels Skylon Tower, Niagara Falls. He moved on to become the Sous Chef at the Pillar and Post Inn in Niagara on the Lake. With a wide range of Executive Chef experiences in places such as the Rim Rock Hotel in Banff, Delta Hotels in Sherbrooke and Regina, Red Deer Hotel & Conference Centre, Sheraton Winnipeg and Casinos of Winnipeg, he found his home as the Corporate Chef at Sysco Winnipeg in 2004. Chef Peter is a Free Mason of Canada and has been a member of the Canadian Chef Association for 20 years. He has been involved in the community as a culinary instructor, promotion manager for the Manitoba Culinary Team, a speaker for the 18  SYSCO NOURISH

Agriculture Producers and Chef for the Canadian Bison Association. He is actively involved in the community, participating in charitable fund raiser events with the Shriners Hospital, CancerCare Manitoba, Misericordia Community Hospital and the Manitoba Blind Association.

Recipe Inspiration

As I’m located in Winnipeg, I choose these recipes for their locally inspired ingredients. These trending Canadian grown products also include some indigenous influenced flavors. I was hoping to be able to provide some new ideas that our customers may not have seen before. They are low cost, have high nutritional value and are simply fun items to place on your menu!


CHEF FEATURE

Blueberry Bannock Grunts and Farmers Cheese Serving Size: 130 g | Yield: 50 6 L 120 g 2 kg 1 L 4 L 60 ml 720 g 1.15 kg

frozen blueberries white sugar scone mix water 3% milk lemon juice frozen cranberries, thawed whipped topping

5.

Mix water and scone mix together (by hand is best as not to over mix).

6.

Portion dough into 85 g pieces.

7.

Place 18 pieces in each pan.

8. 9.

Bake at 350ºF with lid on for 15 minutes. Remove lid and finish baking for 5 minutes in oven uncovered.

10. To make the cheese: bring milk to 185ºF-190ºF, add lemon juice and turn off heat. Preparation: 1. Preheat oven to 350ºF. 2.

Place frozen blueberries into 2" full size hotel pan, split between 3 pans.

3.

Sprinkle with sugar.

4.

Bake for 20 minutes at 350ºF uncovered.

Nutrition Facts/Valeur nutritive Blueberry Grunts & Cheese(bleuet Grognements & Fromage ) Per 1 Each (130 g) Par 1 Unité (130 g)

Calories / Calories Fat / Lipides

Saturated / saturés + Trans / trans

Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fiber / Fibres Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A Vitamin C / Vitamine C

Amount Teneur

% Daily value % valeur quotidienne

330 14g 7g 0g 10mg 410mg 46g 4g 23g 6g 4% Calcium / Calcium 6% Iron / Fer

22% 3% 15% 16% 10% 10%

Milk, Whole Bulk; Blueberries Unsw, Frz; Scone Mix, Plain; Water; Topping, Whipped/Nutrifil; Cranberries, Fresh; Sugar, Granulated; Juice, Lemon Bulk

Contains: Eggs, Milk, Sesame, Soy, Sulphites, Wheat

11. Let stand 5 minutes, strain in chain cap and squeeze lightly into cheese cloth. 12. Top bannock with 14 g of cheese, whipped topping, cranberries.

SPRING 2020  19


CHEF FEATURE

Sweet Pea Pancakes with Raspberries and Honey Serving Size: 5 2 oz pancakes | Yield: 50 2 kg bag 400 g 9 L 1.4 kg 500 ml 7g 20 g 1.4 kg 120 g

buttermilk pancake mix yellow split peas, raw water honey vanilla kosher salt cinnamon frozen raspberries icing sugar

Preparation: 1. Prepare pancake mix according to package instructions, place in cooler. 2.

Rinse split peas and add the water and cook on medium high heat until tender (approx. 60 minutes). Drain and cool.

20  SYSCO NOURISH

3. 4. 5.

Add vanilla, salt and cinnamon to the cooked peas. Puree and cool. Combine prepared pancake mix and pea puree. On a lightly oiled griddle, ladle 2 oz pancake pea mixture.

6.

Cook on one side for 1-2 minutes until bubbles appear and then turn and cook for 1-2 minutes more.

7.

Stack pancakes, garnish with honey drizzle and top with berries.

8.

Dust with icing sugar.

Nutrition Facts/Valeur nutritive Sweet Pea Pancakes(sucré Pois crêpes ) Per 5 Each (283.5 g) Par 5 Unité (283.5 g)

Calories / Calories Fat / Lipides

Saturated / saturés + Trans / trans

Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fiber / Fibres Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A Vitamin C / Vitamine C

Amount Teneur

% Daily value % valeur quotidienne

320 3g 1g 0g 10mg 710mg 64g 3g 37g 7g 0% Calcium / Calcium 10% Iron / Fer

Water; Honey; Raspberries, Red Sweet Frz; Pancake Mix, Plain; Extract, Vanilla; Peas, Split Dry; Sugar, Powdered; Cinnamon, Ground; Salt, Kosher

Contains: Eggs, Milk, Sesame, Soy, Sulphites, Wheat

5% 3% 21% 12% 10% 15%


CHEF FEATURE

Canadian Prairie Bowl Serving Size: 250 ml | Yield: 50 2.8 kg 700 g 700 g 1.5 L 1.5 kg 1.5 L 1.5 L 6.25 L 8 g 50 ea.

brown basmati rice kidney beans, drained fusion blend, thawed broccoli ground turkey carrots, peeled, sliced red bell peppers, trimmed, sliced chicken broth allspice eggs

4. 5. 6. 7.

Bring chicken stock with allspice to a simmer, hold. Brown off ground turkey until fully cooked, hold warm. Pan fry sunny side up eggs or make scrambled eggs, hold warm. Place rice in bowl, top with bean mix, then with vegetables, eggs and finally the broth on top.

Nutrition Facts/Valeur nutritive Canadian Prairie Bowl(canadien Prairie bol ) Per 1 Each (283.5 g) Par 1 Unité (283.5 g)

Calories / Calories Fat / Lipides

Saturated / saturés + Trans / trans

Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fiber / Fibres Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A Vitamin C / Vitamine C

Amount Teneur

% Daily value % valeur quotidienne

400 11g 3g 0g 220mg 390mg 61g 6g 4g 22g 40% Calcium / Calcium 110% Iron / Fer

17% 73% 20% 24% 6% 20%

Chicken Broth (Water; Base, Chicken G-F RS Dry); Egg, Shell Large Omega 3; Rice Blend, Basamati; Turkey, Ground Bulk NEP; Peppers, Red Fresh Swt; Beans, Kidney Cnd; Fusion Mix Vegetables (Vegetable Mix, Fusion; Margarine, Solids); Carrots, Fresh; Broccoli, Florets Fresh; Nutmeg, Ground; Cinnamon, Ground; Cloves, Ground Contains: Eggs, Milk, Soy, Sulphites, Wheat

Preparation: 1. Cook rice according to package directions and hold warm. 2.

Blanch the peppers/carrots/and broccoli in steamer, hold warm.

3.

Warm beans and fusion blend in oven at 350ºF for about 10 min until hot, then hold. SPRING 2020  21


Q&A

&

k s A

CASIDHE GARDINER RD, Sysco Canada Nutrition Services Consultant

A

TIT E I D

I

A N!

How do you incorporate local food into your day? Local foods are being found in more and more places, and a local farmer’s market is a great place to start to find fresh fruits and vegetables, and sometimes even specialty products that you can’t find anywhere else! At the supermarket, local foods are mostly found in the perimeter of the store, particularly produce, dairy and meats. Choose produce that is in season in your region as it is more likely to come from nearby - but the best way to find local products is by checking the food label. If you wish to include more local foods into your menus, ask your Sysco representative about our Made in Canada catalogue, and look for the ‘locally sourced’ icon on Sysco Source. What is a staple ingredient you enjoy in the spring? Spring is the time of year when everything becomes greener - including my plate! Leafy greens such as arugula, spinach and baby kale are perfect for a salad base that I can customize based on what flavours I’m craving. Whether it serves as a fresh entrée or a vibrant side dish, a green salad topped with colourful fruits and veggies, lean proteins and a tasty dressing is a great way to kick off the warmer weather. 22  SYSCO NOURISH

QA k s A

PETER ECKER Culinary Consultant Sysco Winnipeg

EF H C A

!

How do you incorporate local food into your day? We incorporate local foods based on our customer requests for new and innovative dishes. Seasonal is a big deal and having the dishes created before the season starts is most effective. We try and use local as accent ingredients. What is a staple ingredient you enjoy in the spring? In the spring we love to use fresh honey and even honeycomb to create fresh healthy dishes which may include bush berries. My current favourite is the sea buckthorn berry which is found in coastal areas and is quite tart like sour orange with a hint of mango.


SUPPLIER PROFILE

SUPPLIER PROFILE Voortman Cookies began in 1951 when two young Dutch brothers, William and Harry Voortman, opened their first bakery in Hamilton, Ontario. It took five years of dedicated baking and hard work before a Canadian grocery chain agreed to give Voortman cookies shelf space in their stores. Voortman Bakery located in Ontario uses only the best real ingredients. Millions of delicious cookies are baked daily and enjoyed in Canada and over sixty countries around the world. All Voortman cookies are baked without artificial flavours, colours, or high-fructose corn syrup. You will taste the difference that real ingredients make in every bite. Voortman is committed to Canadian Healthcare which means providing your patients and residents with a real taste of home using high-quality ingredients without compromising the taste that they remember growing up with. Voortman Bakery understands senior living and acute care operations are elevating their food programs to appeal to more discerning older adults. Baby Boomers are causing a colossal shift in the way senior living professionals are thinking about dining services. Seniors are more independent and want to have freedom to choose their own snacks when entering a senior living setting.

Voortman Bakery brings an amazing range of products to suit all senior living and acute care facilities such as our Soft Fruit Filled Turnovers, a large variety of flavours in our Wafer line, our No Sugar Added selections and Traditional Cookies.

The International Dysphagia Diet Standardization Initiative (IDDSI) is a global standard to describe the texture of modified foods and thickened drinks for individuals with swallowing difficulties of all ages, in all care settings. The standardization provides clear guidelines on preparing texturemodified foods at different levels of consistency. At Voortman Bakery, we believe in providing value to our customers, so we have taken the next step to have our products tested for the IDDSI framework.

Real Tastes Better Real fruit such as strawberries, bananas and lemons; real spices like cinnamon and vanilla. Take a bite of our wafers and you’ll taste the quality ingredients our bakers use in our delicious creme filling. Our light, crispy wafers finish off the perfect combination that will leave you wanting more. Our wafers are adaptable and can be used in many different foodservice applications. They are easy to portion for snack menus or can be used in recipes.

Wafers are an easy and economical value-add addition to your menu and can be used in engaging activities with children, adults, and seniors. From the real shredded coconut we use in our Lemon Coconut cookies to the whole grain oats found in our Oatmeal Chocolate Chip cookies and the fresh almonds in our Almond Crunch cookies, we believe that Real Ingredients just taste better. All Voortman Cookies are made with real ingredients that remind everyone of home-baked goodness from growing up. They are great to add to a snack menu, recipes, and can be used in a variety of puree diets. Our soft and delicious turnover cookies are baked with real fruits like apples and blueberries. The chewy cookies with fruit-filled soft centers are a unique treat that is sure to tantalize your taste buds. These soft cookies with real fruit filling are ideal for seniors to chew and put a smile on everyone’s face. Our entire line of No Sugar Added cookies and wafers are made with no added sugar but we’ve kept all the delicious flavour our cookies are known for. In foodservice, these cookies can be used to replace regular cookies allowing you to serve the same cookie to everyone without compromising on taste. SPRING 2020  23


Canada’s # wafer and turnover brand. *

*Nielsen 2019

Baked with real ingredients. No artificial colours or flavours. No high fructose corn syrup.

PROUDLY BAKED IN CANADA Contact your sales representative for product availability.