by Guest | Sep 14, 2022 | Eat Well
Let’s be real, when we hear the term school meals, our thoughts might unintentionally drift to the Styrofoam trays with square cut-out pizza slices, piles of corn, and cold heaps of canned fruit cocktail from our youth. The truth however, is that school meals have come a long way in quality over the years, and are meticulously planned to make sure every plate is packed with nutrition and deliciousness. Speaking of which – did you know that recent research found that lunches brought from home have more calories, fat, saturated fat, desserts, and sugar sweetened beverages than school lunches? School meals not only meet the specific nutrition requirements highlighted by the Dietary Guidelines for Americans, but also give your child everything needed to do their best in class!
Let’s start with the most important meal of the day – breakfast! Improved academic performance, improved attendance, and improved focus are all linked to eating breakfast. Feeling as if there’s never enough time in a busy day? School breakfast programs not only take meal planning off your plate, they also provide a well-balanced powerhouse of nutrition to help your child fuel their day of learning. But, don’t take our word for it – Check out the science supporting why School Breakfast Matters.
School meals are carefully developed to demonstrate what portion sizes of each food group should look like, and ensure kids get the most bang for their bite in terms of nutritious, energizing, and well-balanced meals. In fact, most school food items are lower in sodium and sugar, and higher in whole grains and vegetables than those you find in stores! Schools work hard to serve a variety of foods, including those that are locally produced, such as dairy, fruits, vegetables, and grains. In fact, school meals actually help students build healthy habits for life through their Healthy Eating Index (HEI) scores, which have slowly been improving over the years. You can read more in the following article: School Meals are Healthy Meals. Lastly, The MyPlate guide to School Lunch gives a great example of what to expect on your child’s lunch tray, and the overall benefit that school meals provide to students and families.
What’s new for Tillamook County
Tillamook County is seeing some big changes in school meal programs this year, after several years of flexible meal service programs due to the COVID-19 pandemic. The following video does a great job highlighting the changes. We also encourage you to check with your local school district for more details on your child’s school breakfast and lunch programs:
School Nutrition Association School Meal Changes SY22-23: English Version Spanish Version
Tillamook School District Food Services: All enrolled students of Liberty Elementary, South Prairie Elementary, East Elementary and Wilson River School are eligible to receive a healthy breakfast and lunch at school at no charge to your household each day. Your children will be able to participate in these meal programs without having to pay for meals or submit a free/reduced meal application. More information can be found here: https://drive.google.com/file/d/15ECwO0zaKp54bTEiafUnDw2nxJ4tNMQM/view
As pointed out by the TSD Food Service Director, Richard Reidt, “We have been working really hard in all our schools, to bring the students as much variety and choice as possible. Providing options at meal times gets the students excited about making healthy choices for themselves, and is a great way to create good eating habits.”
Neah-Kah-Nie School District: “After a long interruption due to COVID-19, the Neah-Kah-Nie School District is so happy to bring back the “Offer vs. Serve” Program to Neah-Kah-Nie school cafeterias. “Offer vs. Serve” is the concept of giving students several choices in what they eat for lunch (fruits, vegetables, main dish) so that they are more likely to try new foods, more likely to get full, and shows to produce less food waste for school cafeterias. This is a win-win situation for students and school food programs alike.
We’re also starting a “Harvest of the Month” Program where we will focus on introducing a particular fruit or vegetable that is in season. We will serve that food in various ways for students to learn its full potential. For example, this month is apples. We are planning a tasting of two very different apple varieties for students to taste such as Granny Smith and Honeycrisp. It is fun for students to experience food in new ways which also makes them more likely to try a new-to-them food.
More importantly, the Neah-Kah-Nie School District is steering away from pre-packaged, processed food and cooking from scratch as much as possible. As Neah-Kah-Nie Food Service Director, I will continue to advocate for students and their need for healthy, filling meals prepared deliciously!” – Kris Troutman, Food Service Director
AUTHOR: Crista Hawkins, Senior Director of Youth Wellness at Oregon Dairy & Nutrition Council
Other wellness questions? Email us at info@tillamookcountywellness.org. For more local health and wellness information, visit www.tillamookcountywellness.org or follow Tillamook County Wellness on Facebook and Instagram.
by Guest | Sep 7, 2022 | Lunch & Snack Recipes, Recipes
Prep Time: 15 minutes
Ingredients
- 2 large tomatoes, diced
- 1/4 onion, minced
- 1 serrano pepper, seeds removed and minced (use ¼ cup minced bell pepper for mild salsa)
- 1/4 cup chopped cilantro
- 2 Tablespoons lime juice
- 1/4 teaspoon salt
Directions
- Wash hands with soap and water.
- In a large bowl, combine all ingredients. Serve right away.
- Refrigerate leftovers within 2 hours.
Notes
- No serrano pepper? Use a jalapeño pepper or other spicy pepper.
- Chop the leaves and stems of cilantro; all parts are flavorful.
- The spiciness of peppers can vary based on the growing conditions. Peppers usually have a higher level of heat during hot summer months.
Photo & Recipe Source: https://www.foodhero.org/recipes/pico-de-gallo
by Guest | Sep 6, 2022 | Being Well
Tillamook County Suicide Prevention Coalition is an emerging coalition. Dana Reynolds and Janeane Krongos, two members of the coalition shared this information about this coalition.
Can you tell me about the coalition?
The Tillamook County Suicide Prevention Coalition is a group of Tillamook County residents who are concerned about suicide. The coalition meets once a month to discuss strategies to raise awareness of suicide prevention, promote prevention education, and plan community events in Tillamook County. Entities engaged in this coalition include: Tillamook Family Counseling Center (TFCC), Optimal Life Coaching, Tides of Change, Veteran Services, City of Tillamook, Tillamook Police Department, Tillamook County Sheriff’s Office, Tillamook County Wellness, Tillamook County Community Health Center, Columbia Pacific CCO, Department of Human Services, Tillamook Bay Community College, Nestucca Valley School District, Neah-Kah-Nie School District, Tillamook School District 9, Value Yourself Counseling, and Adventist Health Tillamook.
How can people get involved with the coalition?
People who are interested in getting involved can email Janeane Krongos at Janeanek@tfcc.org.
What is the coalition’s focus?
Recently, the coalition has been focusing on organizing suicide prevention events, promoting suicide prevention trainings, and sharing resources and messages of hope. On September 10th, the coalition will hold a family friendly rock-painting event at the Bay City Arts Center (BCAC) from 10AM-2PM. At the event, community members will be encouraged to paint positive messages on rocks. The event will have an information table where community members can learn about suicide prevention. We are grateful for the community partners that have helped us make this event possible. Event sponsors include Columbia Pacific CCO (painting supplies), Averill Landscaping Materials INC (rock donation), Tillamook County Veterans Services (gunlocks), and Bay City Arts Center for hosting our event.
What does it mean to prevent suicide?
There are many ways to prevent suicide. Three examples include having conversations about mental health, learning about suicide prevention, and knowing whom to turn to for support.
Are there any misconceptions surrounding suicide?
Yes, there are misconceptions surrounding suicide. One misconception we would like to address is that talking about suicide will put the idea in a person’s head. The truth is, asking about suicide will not put the idea in the person’s head. Rather, asking questions about suicide shows that you are someone they can trust and communicate with. A second misconception is that a suicide happens without warning. The truth is that warning signs are usually present, but sometimes they are not recognized. Common warning signs include withdrawal from friends, extreme mood changes, giving away prized possessions, and saying they do not want to be here anymore.
How can community members support their loved ones?
Community members can support loved ones by having conversations, attending trainings, and raising awareness that suicide is preventable.
Are there any local suicide prevention trainings coming up?
Yes, there are two coming up:
- ‘Suicide Prevention Training for Farmers and Ranchers’ offered by OSU Extension on 9/7/2022 from 1:00PM-4:30PM, to learn more visit: www.extension.oregonstate.edu.
- QPR Gatekeeper training offered by TFCC on 9/9/2022 from 10:00AM-11:30AM, to learn more email: Janeanek@tfcc.org.
Members share why they’re part of this coalition:
“Janeane and I founded the coalition back when I was a school crisis counselor with Tillamook School District. To continue with the mission I started, I am dedicated to keeping our kids and community safe, and to provide resources in an area where resources are limited. Now as a consultant and life coach, I would like to continue my work with the coalition so that I can offer any experience or expertise to the community, neighboring communities, while continuing to learn and grow.”- Denise Donohue, Optimal Life Coaching
“Last year Denise and I started the coalition to coordinate suicide prevention efforts among community partners. As a member of this coalition, I like having opportunities to work as a team to share prevention resources that can help community members to take active steps to prevent suicide.”- Janeane Krongos, Tillamook Family Counseling Center
“In the past 20 plus years of working with people in crisis, who are suicidal, I know firsthand the struggle is real. Coming from a position of empathy and using trauma informed care to help our neighbors is essential. Public Safety has come a long way in the past 20 years and I am proud of that. We are trauma informed and person centered. We know how to help guide those in need to a better space as they walk the, at times, clunky path from a crisis situation.” – Lieutenant Nick Troxel, Tillamook Police Department
“I’m part of the coalition because I’ve lost a loved one to suicide and I know that suicide is preventable. With the power of community coming together, we can share messages of hope and prevention so that we can end suicide forever in our communities.” – Teresa Lavagnino, Community Partner
“I joined the coalition after I took a training called ASIST, and realized the impact of having conversations about suicide with others. I feel that I now have the tools to support myself and others with suicide ideation, and want to share this knowledge.” – Dana Reynolds, TFCC, BCAC
“I am firmly committed to finding ways as a community to address suicide by increasing awareness, preventing further suicide, and supporting anyone impacted by it. Being part of this very important work can help us to heal.” – Romy Carver, Community Member
AUTHORS: Janeane Krongos (Prevention Specialist, Tillamook Family Counseling Center) and Dana Reynolds (Communications at Tillamook Family Counseling Center)
Other wellness questions? Email us at info@tillamookcountywellness.org. For more local health and wellness information, visit www.tillamookcountywellness.org or follow Tillamook County Wellness on Facebook and Instagram.
by Guest | Aug 31, 2022 | Eat Well
After a long, snail-paced spring, we are finally in the season of bountiful garden harvests. For those of you who sign up for Community Supported Agriculture (CSA) shares from a local farm, or if you shop at a local roadside farm stand, you may be relishing all the summer produce. OR, you may be encountering vegetables that are unfamiliar to you and/or wondering how in the world you can possibly use that much zucchini.
A typical August CSA share will likely include carrots, cabbage, tomatoes, basil, zucchini (lots of zucchini!), and maybe an alien-looking orb known as kohlrabi. It can be a challenge to figure out what to do with too many zucchinis or with unusual vegetables that are not a part of your usual diet.
As part of our Community Wellness programs at Rinehart Clinic, we are fortunate to be a CSA member at Nehalem’s Moon River Farm each year. Throughout the growing season, we use the farm-fresh produce in our wellness classes and activities to help connect our patients, and other community members, to healthy foods.
Each week we develop recipe ideas for our class participants based on the vegetables we receive in that week’s CSA box. Some weeks it’s easy: a variety of greens, so we share variations on a vinaigrette for salads and recipes for braised kale. Some weeks we receive less-familiar items, like fennel bulbs, so we offer ideas for crunchy fennel slaw or caramelized fennel and onions (delicious, by the way). Some weeks it’s salad turnips and a variety of other root vegetables and we share tips on how to cold brine nearly any vegetable you can imagine.
As a home gardener and long-time “eat your vegetables” enthusiast, I count myself lucky to be a part of Rinehart Clinic’s veg-forward wellness programs. And I may be the odd person out, but my personal favorite summer crop? The ever-versatile zucchini! There’s not much you can’t do with summer squash: slice them into long-thin strips (or use a spiralizer) and use them in place of pasta (zoodles!); cube and sauté them with onion and garlic and use them as a taco filling; grill them; use a vegetable peeler to slice them wafer-thin and use them raw in a carpaccio-style salad; or throw together a ratatouille (a perfect late-summer dish featuring zucchini, eggplants, tomatoes, red peppers, and lots of garlic). The possibilities are nearly endless.
If you are stuck on what to do with your vegetables, the Food Hero website (foodhero.org) is a great resource. It offers lots of easy recipes and you can even sort by ingredient. If you happen upon a vegetable that’s new to you in your CSA box or at the farm stand, do a little research! The internet will offer lots of ideas on what to do with it, but you might also ask the farmer(s) who grew it, or a Tillamook County Master Gardener. A kohlrabi landed in my farmers’ market bag last week and I had no idea what I would do with it – I just liked the way it looked. Turns out kohlrabi is a member of the cabbage family and tastes a bit like a turnip. I decided to experiment: I diced it, baked it, spooned it onto a warm tortilla, sprinkled it with my favorite red chile powder, gave it a squirt of lime juice, and topped it with pumpkin seeds. Unusual? Very, but also quite tasty!
The abundance of late summer harvests also means it’s a good time to think about preserving food. The OSU Extension Service offers great resources; whether you want to make blackberry jam, pickle vegetables, or can tomatoes or salsa, there are publications that will help you preserve and store food safely. Visit https://beav.es/i6P to find booklets you can download for free. The OSU Extension Service also offers a Food Safety and Preservation Hotline: 800-354-7319. The toll-free hotline is open through October 7, 2022 (Monday – Friday from 9 am – 4 pm) if you have questions about preserving and food safety.
If you are interested in learning more about Community Supported Agriculture, or the farmers in this area, visit Food Roots (foodrootsnw.org), a Tillamook nonprofit working to connect people to local food and local farmers.
Enjoy this year’s harvest season! Sample something new, get creative with your vegetables, and try your hand at preserving the bounty.
AUTHOR: Leigh Ann Hoffhines, Communications Manager at Rinehart Clinic (soon to be Nehalem Bay Health Center)
Other wellness questions? Email us at info@tillamookcountywellness.org. For more local health and wellness information, visit www.tillamookcountywellness.org or follow Tillamook County Wellness on Facebook and Instagram.
by Guest | Aug 31, 2022 | Recipes
Ingredients:
- 1 medium eggplant
- 3 medium zucchini
- 3 medium ripe tomatoes
- 1 large onion
- 1 large red pepper
- 4 Tbsp. extra virgin olive oil
- 4-6 garlic cloves, chopped
- 1/2 bunch of basil, tied with kitchen twine (a “bouquet”)
- 6 basil leaves, chopped
- pinch of dried chile flakes
- salt to taste
Directions:
- Dice eggplant, zucchini, tomatoes, onion, and red pepper into half- to three-quarter inch cubes. Keep vegetables separate.
- Place eggplant cubes in a bowl and sprinkle with a teaspoon of salt and set in a colander to drain for about 20 minutes.
- Heat 2 tablespoons of olive oil in a large heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat until browned, stirring frequently. Remove the eggplant when done and set aside.
- In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, until soft. Add the garlic, basil, dried chile flakes, and a pinch of salt. Cook for 2-3 minutes, then stir in the peppers. Cook for a few more minutes, then stir in the zucchini. Cook for a few more minutes, then stir in tomatoes. Cook for 10-15 minutes, then stir in eggplant and cook for 10-15 minutes more until all vegetables are soft. Remove the bouquet of basil and adjust the seasoning with salt, if needed. Stir in the chopped basil leaves and add a little more olive oil to taste.
- Serve warm or cold. (This is one of those dishes that tastes even better on the second or third day.)
Recipe Source: Rinehart Clinic Art of Eating class (adapted from Alice Water’s The Art of Simple Food)
