Announcement from Ricky Clark
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VA Takes Chapter of the Year at Nationals
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Winter 2019
Strikeforce Strikes Again
ACFSA
VIRGINIA CHAPTER QUARTERLY
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Holiday Lunch January 11
Photo by Karis Antigo
From the Desk of
Justin Webb, President
Season’s greeting everyone! The holidays are here. While most people will spend this time preparing for the biggest holiday in the world without a second thought, we are in the most stressful time in correctional food service. As they are hanging their wreaths and lights, we are handing out food trays. For many of us, while people across the country open their Christmas morning gifts, correctional food service employees are in the middle of another work day. The holidays are rough in prison. Suicide rates increase among both inmates and staff. Tempers can easily flare, often from bitterness about having to work, or being incarcerated during these times. To make things worse, those of us working in state institutions are often barred from showed any signs of celebration, as management feels this may upset those who do not share the same holidays as you and the offenders, who are without their families. What is usually forgotten is that while you are at work, inmate families are often allowed to visit on Christmas Day. So while the offender is sitting at a table with his family, our own families are without us. These feelings are universal in our profession. As professionals, we are expected to rise above these feelings, and continue our duties without bias throughout the season; not an easy task. However there are some things that you can do to help the situation. Talk to your family about your holiday plans ahead of time. With all the added stress at work, the last thing you need in your life is to hear complaints from your family. Use the time you do have to celebrate. Most of us work between eight to 12 hours per day. Whether that means that you celebrate the holidays with your family in the early morning or late at night, it can be done; and it can be fun. Embrace an unconventional approach. There is no more exciting holiday than the unconventional one. Kicking the kids out of bed a few hours early to open their gifts, or allowing them to stay up late will be something they will always remember. This memory will be much more treasured than the carefully planned out Christmas that was a day early or a day late around your schedule. Yes, you will still have to work; yes, you will spend most of your holiday at work. Know that no holiday is perfect. Remember that the holidays are, for many of us, a time for family togetherness, not perfection. I wish all you a safe and productive holiday season and a happy new year. See all you in 2020!!! Justin Webb, CCM, CCFP VA Chapter President
Secretary Sworn In; Seeking Treasurer
Innovative Wellness Learning for Members
Ways to Wellness
During the November 8 meeting, held at the Fluvanna Correctional Center for Women, the facility's new Wellness Coordinator shared a number of ways the correctional stff members to pay attention to the wellness (see box at right). Jen Elder explained that when you get overstimulated, the nervous system goes a little haywire, and mindfulness activities can benefit staff members under stress.
• Drink water • Take a walk • Talk to a friend • Sleep! • Color • Affirmations • Breathing • Gratitude
Karis Antigo was sworn in as Treasurer at the November 8 Meeting. Your current board for 2020 is as follows: President: Justin Webb Secretary: Karis Antigo Past President/R1 Director: Julie Hobbs Interim Treasurer: Clifton Fitchett We are currently accepting nominations for Vice President/Treasurer for the VA Chapter. If you are interested please send a copy of your bio and a brief statement for the membership on why you would be good for the position. Email to Justin Webb at justin.webb3@vadoc.virginia.gov This is a 6 year commitment (2 years as Vice President, 2 years as President, and 2 years as Past President). You will advance through the chapter positions every 2 years. Cliff Fitchett is currently serving as the acting treasurer so we can continue to do business until the election is held.
ACFSA-VA Board
The Food Operations Mobilization Unit was back at it at the Beaumont Juvenile Center on October 11 through 13. They fed approximately 250 officers. Operated by the Department of Corrections, this team of correctional food service professionals is specially trained for rapid deployment to support emergency response situations anywhere in the state. If an issue causes a facility kitchen shut down, the team can provide on-site support in 24 hours. Members from about 15 different facilities make up the strike force. Fluvanna Correctional Center for Women staffers participating included Sylvia Haskins, Wenday Crenshaw, Karis Antigo, and Clifton Fitchett. Photos by Karis Antigo
Strike Force Strikes Again
Get your good news featured! Email us at info@acfsava.org
2020 Meeting Schedule
Every year, the Virignia Chapter of the ACFSA hosts an informal meeting outside of the correctional world. This is a chance to gather in fellowship, connect with each other, and celebrate all we are doing. You are encouraged to bring a guest if you wish to do so. Please be aware- the chapter does not cover the cost of meals at this meeting.
Join us for the January Meeting
Upcoming Events
• January 11: Kickback Jack's, Midlothian • April 17: Coffeywood • July 17: TBD • October 16: Fluvanna Correctional Center for Women
Haynesville food service appreciation meal
January 11, 11 am Kickback Jack's Midlo
Haynesville Correctional Center had a food service appreciation meal provided to them by the Northern Neck Regional Technical Center Culinary Arts Class in Warsaw, Virginia. Mr. Gary Whitecotton, certified executive chef, is the culinary arts instructor for the class. This was a great collaboration for the professional food service staff from HCC to spend time with upcoming culinary professionals. We the staff at HCC were ecstatic and very appreciative for the event.
Address: 10330 Midlothian Turnpike, Richmond, VA 23235 Click here for the Menu Click Here for Directions
From the Rocking Chair of
Greetings, fellow members! Well, last time, I think I think told y'all about me going to Florida for my grandson's wedding. It was a great wedding wedding and I spent a week in Florida, in Orlando and the Lake Mary area. Had good time. Sorry I missed the conference in Tennessee but I just couldn't afford to make both trips. Anyway here are some more "Did you know?" facts: • In a room of 23 there is a 50% chance that two people have the same birthday. • Right-handed people tend to chew food on the right side. Left-handed tend to chew on the left. • There are more stars in the universe than grains of sand on the earth. • A male cricket's ear is located on the tibia of its leg. • Astronauts actually get taller when in space. • The US bought Alaska from Russia for about 2 cents an acre. • There is 293 ways to make change for a dollar. • A bee has 5 eyelids. • A queen bee can lay 800-1500 eggs per day. • The tallest man was 8 ft 11 in . • Cows give more milk when they listen to music. • Only female mosquitoes bite. Those are the facts I didn't make them up. Paul
October Hassan Abadi, 10/5 Jennifer Sowers, 10/13 Justin Webb, 10/19 November Robert Pennix, 11/8 Clifton Fitchett, 11/17 December Patricia Scarberry, 12/3 Mark Lewis 12/22
Paul Hawkins, Retiree
Fourth Quarter Birthdays
National Conference a Success
The ACFSA National Conference was amazing! We left Memphis, Tennessee after making new friends, celebrating with old ones, and learning more about our craft and ourselves. We were also honored to bring home the Chapter of the Year Award. Thanks to everyone who made it. For more pictures from the conference, visit: www.williamkidstoneventphotos.com
Hope everyone is doing great and getting ready for the upcoming holidays. For my article, this issue I wanted to do something different from the past articles. At the national conference in Memphis, I had an opportunity to experience something new. That was presenting a session for my fellow ACFSA national members. I have done sessions for our regional conferences, VADOC conferences and ANFP state conferences but never ACFSA national. I must admit that I was more than a little nervous to be in front of my fellow members presenting instead of sitting listening. Brian and I were asked to present a training session on sanitation inspections. It is very different looking down from the stage at everyone and hoping that our presentation would not put everyone asleep. I am not a teacher, as Justin has told me numerous times, but with a lot of help from Brian, I managed to get through the hour. Luckily, for everyone Brian did most of the talking. Virginia DOC is very fortunate to have its own Health Inspectors and that gave Brian and me a little more insight on what goes on inside our kitchens and impart our knowledge to make the inspection process less stressful. Our PowerPoint had a few problems but like running out kitchens, we had to think quick and come up with a way to get our information out to all in attendance. For those of you who were able to attend, I hope you learned a little something to make the inspection process easier. It was my pleasure to be able to present and I thank Brian for coming up with most of the ideas and information we presented. I encourage all of you to put yourselves out there and volunteer to speak to your peers. It is scary but also very much worth it to pass on your knowledge.
Julie Hobbs Past President & Region 1 Director
Greetings Fellow ACFSA Members!! I would first of all like to say that I am and always will be a proud ACFSA member!! I don’t take my membership lightly because I appreciate the opportunities and benefits this association affords me. I am most thankful to have been a scholarship recipient for the 2019 ACFSA International Conference in Memphis Tennessee! What a great conference and what a great time of learning and fun we all experienced! Thanks to all who participated in making it a great conference!! With that being said, I am announcing that I will be fully retiring in 2020 and will no longer be participating as an active member of ACFSA. However, you will all always be in my thoughts and memories. I cannot began to tell you how much this association has meant to me over the years and how much the friendships I have made have impacted my life! I will forever be indebted to you all for the special times and the knowledge each of you shared with me that helped my growth in the food service industry! I trust that I am leaving this association in great hands with our new leaders and hope that each one of you will continue to support and grow this association to the best of your ability. Remember we are only as good as the input each one of us offer by recruiting new members and letting people know how much we gain from this association. So hold your heads high and be proud of who you are! Know that what each of you do is extremely important to this industry. How you present yourself each day in your facilities has an impact on many lives that you touch without even knowing it sometimes. So carry on the legacy for me in my absence and know that my spirit is watching over each of you and wishing you all the best!!
Ricky Clark
Carry on the Legacy
Ingredients: 4 eggs 1 cup sugar ½ cup butter 2 tsp. vanilla 3½ cup flour 4 tsp.baking powder 2 cup sifted confectioner’s sugar 2 tsp. vanilla 6 tsp. water
Recipes
Directions: Cookies In a bowl sift together the flour and baking powder , set aside. n a large mixing bowl, cream together the butter and sugar. Add the eggs, one at a time, mixing well. Mix in the vanilla. Add in the flour mixture. Knead until dough is firm and not sticky, adding more flour if necessary. Refrigerate 1 hour. Cut off small amount of dough and roll on floured surface into 6 inch strips. Twirl into shape and place on greased cookie sheets. Bake at 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light). Remove cookies to wire rack and cool completely before glazing. Icing Combine the Icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny. Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie. Top with sprinkles, while glaze is still wet.
Italian Christmas Cookies