welcome everyone and uh thanks for attending tonight's meeting. Uh I would look for approval of tonight's agenda. >> So by Neil is there a second? >> Kim will second. Any discussion?
Seeing none, all those in favor signify by saying I. >> I oppose the same sign. All right. Agenda approved. Number four, study session. Uh got a chartwell update. Come on up.
>> Hello. That's that's okay. That's okay. I just I appreciate the time. Um my name is Carrie Rubishung and I'm um food service director, director of dining services, lunch lady, whatever um for Chartwells
and for Albertly School District. And I'm u very pleased to be here. Um I just wanted to um basically kind of um introduce myself. Um some of you I know, some 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 Rubish. Um, I'm a transplant. Um, I came from Jackson County Central. Uh, my husband and I raised our ch 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's spot at that point in time. Um so that was kind of one of the fringe benefits of the job because once in a while 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 Garrettson, 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 K12
and and child nutrition. So I stuck with it. Um so came to Albertly just about two 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 opportunity 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 and 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 uh head cooks that uh quit about a week and a half before school 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 five 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 run about 33 34 staff. uh here in Albertly 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
part of it. Um I'm not afraid to um it's why the hair is 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 to 8 seconds that you'll see him 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 done when I came from, uh, Jackson County Central, we were self-operated
dis 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
out best possible products 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 and 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 out and she had a couple of students from ALC that were wondering if
um there was something we could do different with menus. Right. Perfect. 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 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 that 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 school is 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 parfets, um 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 can get. In a way, it's like going through the drive-thru and getting a smoothie somewhere, right? because they think it's fabulous. Um, so we did
see so that was breakfast numbers. That was our our record number was 39%. That was districtwide. 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 districtwide. If we could get from elementary to uh secondary level, if we could get that to about a 74 75%
participation rate would be would be great. Um so all of these things that we do um 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 those 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 um, 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. Um, we were also able to replace it was a six-foot mer open air merchandiser, right? So, it's all the grab-and-go things. uh kids at the high school um can get um sandwiches and subs and um
little like bento box type things um parfets, 20 oz parfets, a whole bunch of different things and it just gives them another option, you know, for something to to have for lunch. So, um that 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, fullsize steam table pans, right, for for their cold options. But that doesn't do much. to if you put out a canned fruit, a 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 serving serving line um that we can offer chopped romaine lettuce every day, baby carrots, celery, any vegetable you can possibly think of is probably out
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. Uh 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 five 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 probably four or five years in, we were
going through 12 pounds 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, I don't like that 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, hikima, 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 we just encourage them to 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 we 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 stickers 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 trade 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 uh, 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 mean all buildings, had fresh strawberries and they were beautiful and the kids went crazy over them. Um, so it's it's things like that
that we can offer. You can't do it all the time, but when you can do a a special treat for them like that, um, 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 the kids were raving about
them. Um, another thing is we did um it was March was random acts of kindness day. So, we put some banners up um and we got little mini Rice Krispie treats for all students and it was just a thanks for being you, you know, kind of thing. Um, so we got kind of good
feedback on that, too. Kids always like those kinds of things. Um, and like I had mentioned before, um, we worked hard to expand menus this year. um ALC um we bump them up to three options, three um different options for main entree to
choose from. Um at the high school they have kind of countless options. Middle school is about the same um several options to choose from every day. So um we've seen we've seen some real marked improvement on some of the grill things
um at middle school. Um they've really some of those items have really taken off. So, um I had mentioned the bloom to breakfast and and the different things that we did. We also did um this fall we did fall into winter we did chili days
warm bellies where we um had the kids try things like shephardd's pie. Um standard like beef and bean chili. Um just different meals like that that maybe aren't necessarily in this day and age one of those things you eat at home,
right? Um we also um were able to expand the alle cart 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 requirements 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, Sibi um food gets transported from Southwest Middle School down to Sibi. Um we've got a warming box down there. Um that's where I was today
was Sibi. And I know um for a fact cuz I saw it myself. Things can come from there right out of the oven from Southwest down to Simply 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. Um 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's 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 the right equipment for it. So that's um 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? >> ALC food is prepared here then or Okay, good. The other question I have, this is probably the most important question of the night. I mean, when you serve pizza, is it still that rectangular shaped pizza? >> We do get the rectangle shape,
>> man. Shangle. >> Next time she you come bring some. Those are love those. >> I can work on that. Carrie, do you do your own menus or do they come from Chartwell 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 want to just menu a hamburger, there's probably 14 hamburgers to choose from because you probably have four different kinds of hamburger patties and 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? >> Questions. Um, as far as what we're serving, um, kind of where we are and the things. So, I started um, 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 K12 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 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 are 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, 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 common, 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 if you get to the grocery store, take a look at 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's so many with processed foods. That's why the
cleaner we can keep food, the better. Um, but we 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 or down into the elementary buildings and then you're probably sitting between I would say 8 to 14 per per building food allergies. And granted some of
those it's 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. And 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. >> Okay. I think >> it'll have to be at elementary.
>> Cinnamon rolls 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 close session pursuant to Minnesota statute section
13D.03, labor negotiations. I look for a motion to go into close session. >> Is there a second? Second >> and a second. Any discussion? Seeing none, all those in favor signify by saying I. >> Oppos the same.
>> Close session. Thank you. Seeing none, all those in favor signify by saying I. >> I oppose the same sign. >> No. >> Okay. So, we come to 5.2. the Albertly Administrative Association 2527
master agreement. Uh that's been discussed. I'd look for a a motion on that. >> I'll make a motion to approve the contract as presented. >> There's 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 I. >> I oppose the same sign. Okay. Six to one. Motion passes. Um, look for a mot. Our next meeting will be
Monday, May 18th and uh, regular session. So, I'd look for a motion to adjourn the meeting. >> Motion. >> Is there a second? >> Second. >> Is there any discussion? Uh, all those in favor signify by saying I.
>> I oppose the same. Darcy, I'll turn it off