June 15, 2018 (OTTAWA) – The Coalition for Healthy School Food issued a statement yesterday in support of Senate Motion no. 358, which calls on the federal government to launch a national nutrition program for children and youth.
New 2018 Student Nutrition Guidelines. Click on the link to view the document in pdf
February 28th is Pink Day, an anti-bullying movement. Westgate high school served pink food items like smoothies and strawberry cream cheese at the Student Nutrition.
Support Student Nutrition Programs in your community by participating in Toonies for Tummies, February 2 to 22, 2018. The campaign directly supports Student Nutrition Ontario and Student Nutrition Programs across the province.
This years’ campaign aims to raise one-million dollars in Ontario and Western Canada! Over the last 19 years, Toonies for Tummies has raised over $88,000,000. One-hundred per cent of the funds collected are donated back into the community.
Giving a Toonie Comes Full Circle
Help spread the word about Toonies for Tummies by telling your family, friends, colleagues and online community. Follow and share Student Nutrition Ontario’s Toonies for Tummies information.
3rd Annual Grains for Healthy Brains Cereal Drive Collects 1100 Boxes of Cereal
To start the 2017-2018 school year off the Thunder Bay Student Nutrition Program hosted the 3rd annual Grains for Healthy Brains Cereal Drive. A community day was held at Metro to help raise awareness. Participating schools and the community helped collect over 1100 boxes of cereal and $215 in monetary donations. These donations will be used to support student nutrition programs in Thunder Bay and District. A big thank you to everyone who supported the campaign!
SNP Community Services Coordinator, Erin Hartviksen with some of the cereal that was donated at the community day in September.
How to Make Hard-Boiled Eggs You Can Actually Peel
Some say that a hard-boiled egg is neither hard nor boiled, but we disagree. You need to maintain a gentle boil to ensure that the water you’re cooking in is the proper temperature (212° Fahrenheit). And while our ten-minute eggs aren’t “hard” per se—we like a touch of creaminess at the very center—they’re firm enough to be egg-saladable.
These might not have the same sex appeal as their jammy-yolked counterparts, but it’s their versatility that gets us going, ready at a moment’s notice to be pickled, transformed into a goes-on-everything sauce, or just salted and eaten standing over the sink to stave off a hungry state of panic.
- Bring a large saucepan of water to a boil over medium-high. (A 2-quart saucepan should be large enough for up to 8 eggs.)
- Carefully lower eggs into water using a slotted spoon. Cook 10 minutes, maintaining a gentle boil
- Transfer to an ice bath or very cold water and let cool until just slightly warm, about 2 minutes—this stops the eggs from cooking further and makes them easier to peel. Gently crack eggs all over and peel, starting from the fattest end containing the air pocket. Refrigerate if not using right away.
- Do ahead: Eggs can be cooked up to 1 week ahead. Cover and chill.
- Pro Tip: Some eggs just peel more easily than others, but older ones generally peel better—that’s the one drawback to fresh farmers’ market eggs. Shocking the eggs in ice water definitely helps, but if your shell is very stubborn, try peeling under running water.
- How We Use Them: Slice and layer on a sandwich, throw them in a salad, make some egg salad, or devil them