NEW CSFP Cookbook – 2019
The NCSFPA Nutrition Committee is working to develop a National CSFP cookbook featuring CSFP participants’ favorite recipes and we need your assistance. Each CSFP State is being requested to submit a minimum of 5 recipes. Recipes should come from an actual CSFP participant and include items received in their CSFP package. Please reach out to your CSFP participants so your state can be represented in the National CSFP Cookbook.
Please click here for the recipe template. Each recipe submitted will need to include the category (Appetizer & Beverage, Soups & Salads, Vegetables & Side Dishes, Main Dishes, Breads & Rolls, Desserts, Cookies & Candy, or This & That), Recipe Title, and Submitted by (only include the participant’s first name and their city-state).
Recipes will be collected through March 1, 2019. Each state has an assigned Nutrition Committee member. Please forward the recipes collected to the nutrition committee member for your state. A list of the members and their assigned states is listed below. Thank you in advance for your assistance with the development of the National CSFP Cookbook.
Cookbooks will be available for purchase at the 2019 National CSFP Conference in Alexandria, VA June 9-12, 2019.
Committee Members and Assigned States
(click on name for email address)
Kevin Peach – Indiana, Kentucky, Louisiana, Tennessee, Texas, Washington
Melissa Ayscue – Alabama, Florida, Georgia, Iowa, North Carolina, South Dakota, Wisconsin
Aleatha Dickerson – Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, Vermont
Shelly Parks – Arizona, California, Minnesota, New Mexico, North Dakota, Oregon
Megan Loberg-Simmering – Colorado, Kansas, Nebraska, Oklahoma, Utah, Wyoming
Nicole Cook – Maryland, New Jersey, New York, Ohio, Pennsylvania, Virginia
Amelia Peterson-Kosecki – Alaska, Arkansas, Delaware, Hawaii, South Carolina, Washington DC, West Virginia
Sunshine Smith – Idaho, Illinois, Michigan, Mississippi, Missouri, Montana, Nevada
Other Nutrition News
New nutrition resources are available on the USDA website. There are activities, games, handouts, and recipes, made available thanks to a partnership with SNAP Ed.
A summary of Improvements to USDA Commodities issued by the CSFP Program include moving toward eating foods with lower fat, lower sodium and sugar and increasing consumption of whole grains and fat free or low-fat dairy products. These changes are welcome as the Program continues to serve a nutritionally vulnerable population. Look for more package changes in 2019, tailored more specifically for seniors.
For information about the commodities offered in CSFP food packages visit: USDA Commodity Fact Sheets
“Making Healthy Food Choices”
“Making Healthy Food Choices” is a video from the NCOA (National Council on Aging) website. If you click here, it will take you to a video that can be used by local agencies for nutrition education. This is also great information for anyone viewing this page.