VVS recently catered a five-star meal to 35 senior staff members at the Cargill Beef Plant in Fort Morgan, Colorado. Steve Smith, VVS District Manager, Mark Zwetzig, VVS Site Manager, and staff served roasted beef tenderloin, teriyaki salmon with pineapple salsa, sautéed summer squash, honey ginger carrots, wild rice pilaf, tossed mixed greens, and chocolate mousse with whipped cream and raspberries. The meal was a big hit!
Pilgrim’s Pride in Mount Pleasant, Texas, invited plant employees and their families for a day of fun in October. VVS Site Manager, Brian, and District Manager, Latoya Williams, helped cook and serve burgers and hotdogs for all the guests! Along with great food, there was music, face painting, and games!
Mushrooms are the SUPERFOOD for November! Mushrooms are made up of 90% water; they are fat-free, cholesterol-free, low in sodium and full of fiber. Mushrooms protect cells from damage that might lead to heart disease and high blood pressure; they contribute to bone health, building your immune system, and regulating cell growth. Mushrooms are also a versatile ingredient you can use in recipes; try grilling a portabella mushroom instead of a burger, or use mushrooms instead of meat in sauces. Enjoy some mushrooms today!
VVS League Director, Marshall Kohtz recently celebrated 25 years with VVS! Marshall has been in the amusement game industry since 1976. He manages the league department by promoting pool, dart, and other leagues for VVS. He enjoys interacting with a wide variety of people, and that every day is different. Marshall and his wife, Gail, have been married for 41 years, and they enjoy many activities together, such as fishing, biking, and sports. They have two adult children, and were blessed with their first grandchildren (one boy and one girl) this past year. “I appreciate that VVS supports what I do and has given me a job that never feels like going to work,” says Marshall. Thank you for your many years of service, Marshall!