001Welcome everyone and uh thanks for attending tonight's meeting. Uh I would look for approval of tonight's agenda. >> Move to approve. >> So, by Neil, is there a second? >> I'll second. >> Kim will second. Any discussion? Seeing none, all those in favor signify by saying aye. >> Aye. >> Opposed the same sign. All right, agenda approved. Number four, study session. Uh got a Chartwells update. Come on up. >> Hello. That's good. That's okay. That's okay. I just I appreciate the time. Um my name is Carrie Rubischung and I'm um food service director, director of dining services, lunch lady, whatever. Um for Chartwells and for Albert Lea School District and I'm uh very pleased to be here. Um I just wanted to uh basically kind of um introduce myself. Um some of you I know,
002some of you I don't. Um and most of you don't probably know who I am. So, just thought we'd we'd kind of start there. I'll give you a little background. Um this is actually my second year in the district. So, if you haven't seen me a whole lot, it's it's been kind of busy, but um so, like I said, my name is Carrie Rubischung. Um I'm a transplant. Um I came from Jackson County Central. Uh my husband and I raised our two children there. Uh, they went all through school at Jackson County Central. I was fortunate enough to be a lunch lady, um, when my kids were growing up, um, all through elementary school. Um, once they got into high school, I had moved into a director spot at that point in time. Um, so
003that was kind of a one of the fringe benefits of the job cuz once in a while the kids pop into the office and and say hi. Right? Um, my my background, I've been doing I've been doing child nutrition for more than 15 years. I did a a small little segment out in Garretson, South Dakota, the only uh, few years of my life that I've lived outside of the state of Minnesota. Um, and knew then that I I just that's where my heart was was working in K-12 and and child nutrition. So, I stuck with it. Um, so came to Albert Lea just about 2 years ago now. Um, love the area, love the community. Um, everybody has been super welcoming. Getting to know more people all the time. Um, and just just appreciate the
004opportunity here. Um, so like I said, I was lunch lady for several years. And then in 2019, I was offered position uh, as director at Jackson County Central. Um, took that position. That was 2019. I was doing a little bit of a celebratory dance, um, about February 2020 and then we know what happened. Right? Covid hit. So, it was a real steep learning curve, um, on um, all the things that that how it impacted food service in all aspects of school, right? Um, so we got through got through that and then we gradually started, um, opening things back up. And again just huge learning experience. Um, I went the second year we were back open, um, we had four buildings and I had two head cooks that quit about a week and a half before
005school started. So, we were running like crazy. Um that's the one thing about me, I'm not afraid of hard work. I'm not afraid of putting in the time and getting things organized. Um I always love a challenge. So, um yeah, we did that for about 5 years and then this opportunity presented itself and I just couldn't say no. So, again, thank you. Um so, being new to the community, learning in the buildings, um bigger scope, like I said, I was used to we had four buildings. Um obviously, bigger community, more buildings, more staff. Um we run about 33, 34 staff uh here in Albert Lea in food service. Um on any given day you'll have three, four people out. So, you might be covering or shifting people, that kind of thing. That's that's all all
006part of it. Um I'm not afraid to um that's why the hair's pulled back. I was in a kitchen today. So, not afraid to jump in there. I'm a firm believer in your staff knowing they can depend on you, right? Make sure things run smooth. Um it all has an impact on how the kids see you, how they relate. Um that's that's what we want, right? We want the kids comfortable. We want them to be happy. We want them to get a healthy meal and we want them to be satisfied when they're leaving our cafeterias. Again, that's why I said this this is where my heart is is child nutrition, right? I um have often said that in those probably 3 to 5 seconds that you'll see a kid for breakfast and somewhere between 5
007to 8 seconds that you'll see them at lunchtime, you can learn more from a child in those little those little bits of time than you would ever imagine. And while most of them are good, sometimes it's not. Um but you you learn everything from kids in just that short little window and I I wouldn't trade it for the world. Um as far as kind of some things that we've done. As I started with with the school district, um some of the things we've done when I came from uh Jackson County Central, we were self-operated district. So, it was a little bit different coming into with starting with food service management company. The the game's a little bit different. The goal is still the same, right? It's still our job as food service employees is putting
008out best possible product we can for kids, giving them a variety, making sure that they're happy with what they see, what they taste, all of it, right? It's a great experience. So, on that premise, um I work with staff um regularly, right? I'm in the kitchen all the time. Work with staff regularly on engagement. Student engagement is huge. If you can't engage students, have conversation even in those short little windows of time, you don't you don't get feedback from them. Um so, that brings me to the next thing. So, going um this last year, I was I was the last couple months was privileged enough um to have Tracy Frank reach and she had a couple of students from ALC that were wondering if um there was something we could do different with menus, right?
009Perfect. Perfect. I love this kind of thing. So, I I we put together a little advisory group and we've met uh once a month and get um suggestions from them what they would like to see. Um and then it offers me the opportunity to educate and why we can or can't do something. Um we have to make sure that we're staying in compliance with what we're putting on the menu and what we're offering students. Um I would love to be able to offer them juice and all kinds of things for beverages instead of milk, but state and USDA says we can't do that. So but it's just an opportunity for education, right? Um so going forward this next school year, the plan is even at the elementary levels, we can do little focus groups like
010that where we pull students in and um get feedback from them. What would you like to see? What did you like? What don't you like? We can do student choice days where we offer a variety of things at a little table set up in the corner of the cafeteria. Students can vote on them. Younger kids thinks that is think that is fabulous. They have a voice then, right? Um as far as um get into numbers a little bit and I don't want to drag out too long. Um get into numbers a little bit. So participation, because there are so many buildings, we look at participation kind of in groups, right? The older kids, it's always a little bit harder to pull those higher numbers in participation just because they have other options, right? Um middle
011school a little little bit better. Um elementary schools, that's usually where we see our biggest participation for breakfast and lunch. Um they don't have have availability to do other things. Um so looking back at just this school year, um in November, we had the the just put this in in perspective, the highest percentage that we had for students eat this year so far for breakfast was 39%. The goal would be to get that closer to 45%. Okay? So we do things like that um through programs like blooming into breakfast where we offer kids things like um menu overnight oats and some blenderless parfaits, blenderless smoothies, and the kids go crazy over them. We see huge numbers when we do things like that. Right? So, we want to put put things on the menu that they
012can get in a way it's like going through the drive-thru and getting a smoothie somewhere, right? Because they think it's fabulous. So, we did see So, that was breakfast numbers. That was our our record number. It was 39%. That was district-wide. As far as lunch goes, it was the same month. It was November that we had 93% of our students ate lunch. That's huge. Now, overall for the year, we sit at about 67%. Again, district-wide, if we could get from elementary to secondary level, if we could get that to about a 74-75% participation rate, would be would be great. So, all of these things that we do, and I think it starts with student engagement, but all of these things having focus groups, getting feedback from kids, all of those things are going to drive
013those participation numbers, right? Listen to what they want and do your best to give it to them. Um with along with some of that stuff, some of those things that we were able to do like at the high school this last year, we were able to we installed a new dish machine, which was it was kind of on its last leg. So, we were able to to get a new dish machine in there. We were also able to replace it was a 6-ft open-air merchandiser, right? So, it's all the grab-and-go things kids at the high school can get sandwiches and subs and little like bento box type things, parfaits, 20-oz parfaits, a whole bunch of different things, and it just gives them another option, you know, for something to to have for lunch. So, um
014that was a that was a nice addition there. Um we also added one of my goals was to get um at the middle school was to actually put a salad bar in there. So, they have two serving lines at the middle school, and then they have just a spot for four on each side, four um pans full-size steam table pans, right? For for their cold options, but that doesn't do much. You If you put out a canned fruit or mixed fruit, and maybe something miscellaneous, it it kind of ties it all up. So, what we did is we put in um a salad bar line that's completely independent from their servi- serving line, um that we can offer chopped romaine lettuce every day, baby carrots, celery, any vegetable you can possibly think of is probably
015out there, and then we offer a salad every day. So, it might be a pea salad or a broccoli salad or something like that. Um but that also um helps to drive participation because the kids know that they're going to have a variety of things out there to eat for those, and we can push that those fresh fruits and vegetables. A little backstory on that. Um when back when I was a lunch lady, we um we started that at our elementary building, 400 kids, K through 5 at that time. Um and we started uh with our salad bar that we would have chopped romaine lettuce out every day. The first year we went through about a pound and a half of lettuce a day, which is not much. Um by the time um we were
016probably 4 or 5 years in, we were going through 12 lbs of lettuce a day. But it got so, you know, it kind of spreads like wildfire because you have a couple kids take it and then I you know, the next few are like, "Hey, I don't like that." and wrinkle up their nose. But then it's like, well, they're eating it on a consistent basis. And we had so many kids that would come through and they would grab lettuce every single day. They liked red peppers and green pepper strips and some would even eat radishes, jicama, things like that. I'm a firm believer if you put it out in front of them and let them try it and they know it's a consistent thing in front of them, they're going to try it. Um we
017we just encourage them to if try it and if you don't like it, that's okay, but maybe you will. Um so that was always kind of a it's always been in the back of my mind. So that was a big push to get that salad bar um into the middle school and we've we've definitely noticed an uptick and had good feedback from the kids there, which is huge. Um a couple of things that we did this year um just kind of to to drive that participation and engagement with the kids, we we started doing a call it the lucky tray. Um we take stickers and put them on trays or a packaged item. Um and if student probably put in an elementary building, probably put four or five stickers out on any given day, put
018stickers on random items. If the student gets a sticker, then they get to come up and choose from a basket of prizes. Scented bookmarks, um pencils, erasers, the little squishy things they love. Um different things like that. So that's helped too. Um kids are real excited um when it's lucky tray day and we notice more kids coming in for breakfast then too. Um a couple of the fun days that we did this year. Um February, it was National Strawberry Day. And because we have uh money through commodity dollars um in Department of Defense fresh fruits and vegetables program. We had about $70,000 in there this year. And we were able to bring in fresh strawberries and they were wonderful. So, February 27th, I think it was, was National Strawberry Day. So, all buildings, and I
019mean all buildings, had fresh strawberries and they were beautiful and the kids went crazy over them. So, it's it's things like that that we can offer. Can't do it all the time. But when you can do a a special treat for them like that, it's just it's just a real good feeling to be able to to offer them something super fresh like that. And they were good. The kids were raving about them. Another thing is we did it was March was Random Acts of Kindness Day. So, we put some banners up and we got little mini rice crispy treats for all students and it was just thanks for being you, you know, kind of thing. So, we got kind of good feedback on that, too. Kids always like those kinds of things. And like I
020had mentioned before, we worked hard to expand menus this year. ALC, we bumped them up to three options, three different options for main entree to choose from. At the high school, they have kind of countless options. Middle school is about the same, several options to choose from every day. So, we've seen we've seen some real marked improvement on some of the grill things at middle school. They've really some of those items have really taken off. So, um I had mentioned the Bloom into Breakfast and and the different things that we did. We also did this fall, we did fall into winter, we did chili days warm bellies where we had the kids try things like shepherd's pie, um standard like beef and bean chili, um just different meals like that that maybe aren't necessarily in
021this day and age one of those things you eat at home, right? Um we also um were able to expand the a la carte line um at Southwest Middle School this year, too. So, that was kind of non-existent before, but we're able to offer some of those Smart Snack approved items. Um Izzy drinks, we've got a couple varieties of those. Um reduced fat um Doritos, couple variety of those. Um and then they get the the Smart Snack approved chocolate chip cookies that the girls bake fresh every day. So, those are a hit as well. So, just again, just trying to expand things a little bit. Um all in all when when all the the planning goes into into place and whatever, you know, it's you're constantly jumping through hoops making sure that things are meeting
022requirements um by the USDA, right? And sometimes those rules change. You know, our sodium levels keep dropping on what we can offer that way. Um so, we're always staying up on it's kind of constant reading on what the latest updates are. Um so, just kind of keep your finger on the pulse as best as possible. Um Looking ahead um to this coming year, um I had mentioned the the different equipment that we had been able to get installed this last year. Um but this coming year, um the goal would be to um take hopefully a couple of our elementary buildings and get actual um temperature controlled serving lines. Um for example, Sibley, um food gets transported from Southwest Middle School down to Sibley. We've got a warming box down there. That's where I was today.
023It was Sibley. And I know for a fact cuz I saw it myself, things can come from there right out of the oven from Southwest down to Sibley. By the time it's transported down, we get it in the warmer, and then we get ready to serve and pull that out. Temperature can drop 10, 15, sometimes 20° depending on what the product is. Today we had orange chicken and rice. And it's a wonderful meal. It is a wonderful meal. But it's a breaded chicken. And by the time you get to the end of serving, the last kids, I think second grade is the last group to come, it's starting to deteriorate, right? We're not being able to put the product out there that we want to be able to put out there because we don't have
024the right equipment for it. So that's Paul and I have talked about that on several occasions. So that's what we're working on for this next year is to be able to get to get some temperature controlled units. It affects your hot food. It affects your cold food. We can put lettuce and carrots and cucumber sliced cucumbers out there, and we don't have to worry about having to pull that stuff out between each serving line, you know, to make sure that it's staying where it should and we're keeping keeping things healthy. So that's that's the big push for this year. Um I and that I honestly I think that kind of wraps it up. Um I don't want to take too much of your time. Um are there any questions or clarifications? >> food is prepared
025here then. Okay, good. The other question I have, this is probably the most important question tonight. I mean, when you serve pizzas, is it still that rectangular shaped pizza? >> We do get the rectangular shaped pizza. >> triangle >> Next time she you come, bring some. >> I can work on that. >> Carrie, do you do your own menus or do they come from Chartwells and they send the food and it's prepared then? How does that work? >> I do the menus, but it's a it's a like a a recipe pick list basically and it is endless. I mean, it is endless what you can choose from. Um for example, if I wanted to just menu a hamburger, there's probably 14 hamburgers to choose from because you probably have four different kinds of hamburger patties
026and umpteen different kinds of buns you can choose. So, you have to make sure you're you're you know, plugging in the right the right numbers. So, yeah. Which I will say is a lot simpler than where I came from because we had to calorie and sodium and all the stuff longhand. So, it's that part is much simpler. Yeah. >> It comes up every so often, you know, concerns or questions about nutrition and how healthy is the food and I'm just curious what your thoughts are of where are we at and is there more you'd like to do? And also, how do you handle students that are like gluten-free and all these different kinds of things? >> Um as far as what we're serving, um kind of where we are in the things. So, I started
027um in Jackson 2012. Well, that's when we had to like rip the band-aid off because that's when all the big changes started in K-12 nutrition, right? That was that was the start of it all and I actually had started at the high school in Jackson. Um and so, those kids were real vocal about we're moving from a cinnamon roll like this with this much frosting on it to a cinnamon roll whole grain that's like this with and maybe no frosting on it. Um So, the first couple years of that was tough, but there have been definitely there's been improvements and like I said about my example on lettuce, right? Just chopped romaine lettuce. Um I think it's been good. It's been like there are too many kids that don't see because fresh fruits and vegetables
028are expensive. You go to the store and you buy stuff, it's expensive. So, there's a lot of families that can't afford that, right? Um so it's nice that we're able to offer that and expose kids to that at a young age especially. Um so, they can start getting into the habit of of you know, getting some of those things and eating some of those things, finding out what they like and what they don't like. Um as far as allergies go. So, I don't have a current count on actually how many food allergies that we have within the district, but I will tell you it's a challenge. It It It is because it's a combination. It's not just um you know, okay, yep, everybody knows peanut allergies, gluten allergies, um dairy allergies. Those are very very
029common, but it's the ones that you get and we have several that are combination allergies. So, it might be um a gluten allergy, it might be soy and egg and dairy and peas. Um so, when you s- If you get to the grocery store, take a look at the package sometime, any package, and see how many things you can find that fit that You know what I mean, fit that category because there are so many with processed foods. That's why the cleaner we can keep food the better. Um but we you you menu, you you figure it out on what you can serve, you know, students with allergies. Um I think at Southwest, I think there's 10 or 12 students with food allergies. Um you get down into the middle s- or down into the
030elementary buildings, and then you're probably sitting between s- I would say eight to 14 per per building. Food allergies. And granted some of those it's a a stronger tendency of like gluten allergy or dairy allergy. Those are pretty simple fixes. But like I said, it's the combination allergies, those are the ones you have to And that's something very near and dear to my heart because I have a child that has like yeah, life-threatening food allergy. So, I always tell parents that it's really it's really important we have a conversation so they know that what we're putting out there um is going to be okay for their student. Yeah. Did I answer your question? Okay, good. Good. >> Well, I think that pretty much answers the questions. >> Okay. >> Thank you very much. >> Absolutely.
031And I would I would like to invite um any and all of you that would ever like to come and join us for a meal. I will tell you in Jackson we used to have school board come and help serve on special days. We'd send out an invite. So, if anybody would ever be interested, I would take you up on it. Okay? >> Pizza day. >> Okay. >> I think uh I think we'll do pizza day. >> It'll have to be at an elementary school. >> are like this again. >> No. >> Let me know. >> We do have frosting though. We do have frosting. All right. Thank you so much. >> Thank you. >> Okay, that will bring us to uh action item number five. We have closed session pursuant to Minnesota statute section
03213D.03 labor negotiations. I look for a motion to go into closed session. >> So moved. >> Is there a second? >> Second. >> And is there a second? Any discussion? Seeing none, all those in favor signify by saying I. >> I. >> Opposed the same. Close session. Thank you. session. See none, all those in favor signify by saying I. >> I. Opposed the same sign. >> No. >> Okay. So, we come to 5.2. The Oberlin Administrative Association 25-27 Master Agreement. Uh, that's been discussed. Uh, I'd look for a a motion on that. >> I'll make a motion to approve the contract as presented. >> There is a motion by Gary. Is there a second? >> Second. >> A second by Neil. Is there any more discussion? Seeing none, all those in favor signify by saying
033I. >> I. Opposed the same sign. >> Me. >> Okay. 6 to 1. Motion passes. Um, look for a mo- Our next uh, meeting will be Monday, May 18th uh, and uh, regular session. So, I'll look for a motion to adjourn the meeting. >> So moved. >> Is there a second? >> I'll second. >> Second. >> I want to stay. >> any discussion? Uh, all those in favor signify by saying I. >> Yes. >> I. Opposed the same. Darcy, I'll turn it off now.