A premier of the food safety educational modules developed as part of a USDA-funded research project was held November 28th.

A Yucatan Dinner Event held in the Joan Bice Underwood Tearoom raised over $2,000 to help support health and hygiene outreach efforts in the Yucatan.

50 Iowa representatives attended the School Nutrition Association’s (SNA) Annual Conference in Denver last week.

Several Iowa State University food safety faculty members collaborated with visiting Professor Dr. Aura Daraba University of Galati in Romania to present the webinar Assuring Food Safety in Foodservice Systems: A Managerial Approach.

Some Iowa 4-Hers attending the Annual Conference on Iowa State University campus conducted an investigation of a reported Norovirus outbreak in the Science building.

HRIM Extension Specialist and Professor Catherine Strohbehn and Food Safety Project Coordinator Janell Meyer organized and presented a two day workshop on Sustainable and Safe Food in Costa Rica recently.

Several of the First Lego League groups who worked have connected with ISU faculty have been recognized for their efforts by placing highly at regional and state competitions.

Food Safety is the theme of the 2011 Lego League Challenge. Given the world-wide reputation of Iowa State University in this area, no surprise faculty in Research and Extension are receiving many requests for expert advice.

ISU Alumni John and Janelle Rohrbaugh coach a FIRST LEGO League (FLL) team that includes their two sons in Colorado.

Drs. Susan Arendt and Catherine Strohbehn took the top award for the Best Practice category of posters submitted at the Annual National Conference for School Nutrition Association.

Several HRIM faculty members attended the National Restaurant Association Show May 21- 24th in Chicago at the McCormick Place Convention Center.

Hotel, Restaurant and Institution Management students and faculty, past and present, met for a reunion at the Food Service Management Education Council (FSMEC) recently in Oxford, Mississippi.

Over 50 members from 13 District Farm to School Teams gathered on March 10th to consider strategies for increasing local food activities.

HRIM Extension Specialist Catherine Strohbehn and Food Safety Project Coordinator Janell Meyer, in collaboration with former Foodservice and Lodging Management graduate Dr. Paola Paez, presented an invited short course to dietitians, industry professionals and graduate students at the University of Costa Rica.

Over 40 managers representing 23 retail foodservice operations helped the Food Safety Project Team “roll out” a SafeFood© Motivation Toolkit on October 26, 2010 at the Memorial Union of the Iowa State University Campus.

Many of the graduates of the Iowa State University distance doctoral program were in leadership roles at the School Nutrition Association Annual National Conference held in Dallas July 11- 14.

ISU Extension specialists Catherine Strohbehn and Renee Sweers partnered with Vangie Cowen, City of Marcus’ Iowa Main Street Community representative and Director of Marcus for Progress program, in a project to offer food safety training to all foodservices in Marcus.

Dietetic Intern Laura Kimm recently spent part of her Community rotation assignment at the pool! Nice work, especially on a beautiful summer day. But she wasn’t just splashing around – Laura was discussing healthy items for inclusion on the Furman Aquatic Center’s Concession Stand Menu.

Nearly half of the average American’s food budget is spent eating away from home, according to the USDA. That’s why Catherine Strohbehn educates food service companies on the power they have to impact people’s health.

Students in the Tearoom will be testing new “chef inspired” standardized recipes this spring. Some new items appearing on the menu this spring include Fish Tacos, Chicken Chipotle Burrito with Pineapple Mango Salsa, Broccoli Frittata, White Chili, and Honey Mustard Deli Wrap.

HRI Faculty Susan Arendt, Lakshman Rajagopal, and Catherine Strohbehn and Food Safety Project Coordinator Janell Meyer participated in the 2010 Food Safety Education Conference in Atlanta, Georgia, held March 24-26.

Six school districts in North East Iowa involved in the Food and Fitness Initiative are part of a pilot Farm-to-School (F2S) project to include more local foods in child nutrition programs.

It is certainly good news for restaurants and other foodservices when people dine out frequently. As we get closer to the New Year and the frequent resolution by many to “Eat healthier”, offering healthy menu options could give your operation a competitive advantage. So, what is meant by a healthy option?

For instructors teaching certification courses, such as the National Restaurant Association’s ServSafe® food safety class, having ALL students earn a score high enough to qualify for the 5-year certification is unusual.

The Joan Bice Underwood Tearoom is proud to feature local Iowa foods on selected menus during the months of October to December.

In a time of high costs and low revenue in the foodservice industry, creativity is called upon to help get customers through your doors and eating your food. We are in a slump, but to many, eating out is considered a necessity. Use these tips to help get and keep your customers!

The 2009 theme for Food Safety Month is “Food Safety Thrives When You Focus on Five”.

Thirty school nutrition program directors and staff from 16 districts representing over 68,000 Iowa students participated in a Team Nutrition Workshop on the Iowa State University campus in the Joan Bice Underwood Tearoom June 11 and 12, 2009.

Food safety is a concern for all retail operations and a HACCP plan is an excellent tool to mitigate risks of food borne illnesses. Enroll in ISU's web-based, non-credit course to gain knowledge and information to help set up a HACCP plan for foodservice organizations.

The Iowa-Yucatan Partners of the Americas is hosting Chef Minelia Romero and her daughter Paulina Espinosa from Mérida, Mexico for a return visit to Iowa. As part of the exchange, Chef Minelia and Paulina will work with graduate student and Chef Allen Ortiz and Extension Specialist Catherine Strohbehn in organizing a Yucatán Dinner on Saturday, May 2nd at the Joan Bice Underwood Tearoom.

Over 120 people enjoyed traditional Yucatan cuisine prepared by Chef Minelia Romero, her daughter Paulina Espinosa, and Chef Allan Ortiz, a graduate student in the Foodservice and Lodging Management Program at ISU.

Two workshops funded through a Team Nutrition Grant to the Department of Education Bureau of Nutrition, Health and Transportation and co-sponsored with Families Extension Specialists Catherine Strohbehn and Ruth Litchfield were held in the Joan Bice Underwood Tearoom this summer.

The Joan Bice Underwood Tearoom is proud to feature local Iowa foods during the fall season. The Hotel, Restaurant and Institution Management Quantity Food Production Laboratory and HRIM Extension have partnered to bring some of Iowa’s harvest to your table as part of Iowa State University Farm to ISU program. This is one way to support Iowa food producers.

Everyone affiliated with a district has a contribution to make to the health environment of the school - administrators, board members, teachers, staff, students and parents. The research is clear that the school health environment impacts academic learning.

Catherine Strohbehn, HRIM Extension Specialist showed Yucatecan Chef Minelia Romero Mendoza and her daughter Paulina Espinse Romero the Joan Bice Underwood Tearoom as part of a cultural exchange between Iowa and Yucatan, Mexico.

On April 17th, Iowa State University Extension will host the 37th Annual Current Issues in Nutrition - An Interactive Video Webcast.

HRIM Extension and Nutrition and Health Field Specialists will be speaking at the School Nutrition of Iowa's six District Meetings across the state this spring.

The Iowa State University Food Safety Project is launching a Blog for those interested in safe food. Bloggers include experts across the food chain representing various departments.

Sustainable foods will be featured in the Joan Bice Underwood Tearoom as well as other ISU Dining venues on Wednesday, November 14th, 2008. The Joan Bice Underwood Tearoom menu will feature ham from Iowa Farm Families network.

Products from the ISU Meat Lab are being featured in the Joan Bice Underwood Tearoom in October.

Carrots from Growing Harmony Farms are featured in the Joan Bice Underwood Tearoom.

The Joan Bice Underwood Tearoom is proud to feature local Iowa foods during the month of October. The Berry Patch Farm provided apples used in serveral menu items during the month.

The Joan Bice Underwood Tearoom is proud to feature local Iowa foods during the month of October. The Hotel, Restaurant, and Institution Management Quantity Food Production Laboratory and HRIM Extension have partnered to bring some of Iowa's harvest to your table as part of the Iowa State University Farm to ISU program.

Hotel, Restaurant and Institution Management (HRIM) Extension has launched a revamped Web site that provides information and educational resources for those interested in hospitality organizations. The Web site can be found at www.extension.iastate.edu/hrim.

Iowa State University Hotel, Restaurant and Institution Management unveiled a new Web page to promote handwashing to school-age children just in time for National Food Safety Education Month®.

Over 23,000 Hot Beef Sundaes (mashed potatoes topped with beef and gravy, shredded cheese and a cherry tomato) were sold at the Iowa State Fair in 2007. ISU Hotel, Restaurant and Institution Management (HRIM) Extension Specialist Catherine Strohbehn and Michele Baumhover (Iowa Beef Industry Council) partnered to develop a HACCP-based standardized recipe for this fair favorite.

A team of Iowa State University researchers were recently awarded a $509,252 three-year grant to investigate what motivates retail foodservice employees to follow safe food handling practices. The grant was awarded by the United States Department of Agriculture Cooperative State Research, Education and Extension (USDA CREES Project Number 2007-52220-03806).

School district nutrition personnel attended regional Team Nutrition Chef Workshops held at four locations throughout Iowa to learn to “culinize” school meals.

Members of the Food Safety Team conducted training sessions this summer and fall at restaurants, schools, child cares and assisted living foodservice operations as a part of the current USDA/CSREES funded project - Impact of Employee Training on Mitigating Contamination in Retail Foodservice Operations.

The new summer shortcourses for Iowa school foodservice managers begin June 26. Classes being offered in 2007 include: Manager's Update, Financial Management, Advanced Manager, Using the Food Buying Guide and New Manager Orientation.