BOARD OF DIRECTORS
MICHELLE KING RIMER, MPH, MS, RDN, LDN delegate to the academy
MESSAGE FROM OUR 2026-2027 PRESIDENT
Heather Masters, MS, RDN, CD President 2026-2027
As I begin my term as President of WAND, I am both honored and grateful for the opportunity to serve this remarkable organization and its members. WAND has long been a community of dedicated nutrition professionals, educators, students, and leaders who share a common purpose to advance our profession and improve the health and well-being of individuals and communities throughout Wisconsin. I am excited for the journey ahead and look forward to working alongside each of you as we continue building on this strong foundation.
At the heart of our work is WAND’s mission to empower Wisconsin’s food and nutrition leaders and our vision to optimize the health of Wisconsinites through food and nutrition. These guiding principles inspire our efforts every day and remind us of the meaningful impact our profession has across the lifespan and in our communities.
As I step into this role, I would like to extend my sincere appreciation to our immediate Past President, Meagan Gibson, our Board of Directors, committee members, and the dedicated team at Badger Bay. Their leadership, mentorship, and unwavering commitment have helped shape WAND into the thriving organization it is today. Having the opportunity to learn from such passionate and accomplished professionals has been both inspiring and invaluable.
With summer upon us, many of us naturally find ourselves shifting gears. Longer days, family gatherings, outdoor adventures, and moments spent enjoying Wisconsin’s beauty offer a welcome reminder to slow down and reconnect with what matters most. While our profession is rooted in caring for others, summer also provides an important opportunity to care for ourselves. Whether that means taking a vacation, enjoying a quiet evening with loved ones, exploring a new trail, or simply savoring seasonal foods, I encourage you to embrace this season as a time to rest, recharge, and renew. Investing in our own wellbeing allows us to return with fresh energy, perspective, and passion for the important work we do.
June is also a season of celebration and transition. Across the state, we recognize graduates, interns, and emerging professionals as they embark on new chapters in their careers. We celebrate their accomplishments and the bright future they bring to the profession. At the same time, WAND is entering a new year of leadership, and I am excited about the opportunities ahead. We are fortunate to have a talented and dedicated group of board and committee members whose ideas, expertise, and commitment will continue to strengthen our organization and support our members.
As you plan the months ahead, please save the following dates:
• WAND Leadership and Career Day : November 6, 2026 | UW Health, Madison
• Food & Nutrition Conference & Expo (FNCE®) 2026 : October 24–27, 2026 | San Antonio, Texas
• WAND Annual Conference : April 1–2, 2027 | Wilderness Resort, Wisconsin Dells
We hope you will join us at these events as we continue learning, networking, collaborating, and advancing our profession together.
Thank you for your continued dedication to nutrition and dietetics and for the countless ways you make a difference in the lives of others every day. It is a privilege to serve this organization, and I look forward to what we will accomplish together in the year ahead.
Onward and upward,
Heather Masters
Heather Masters, President, Wisconsin Academy of Nutrition and Dietetics
WAND BITES
Connect with Us on Social Media!
Thrilled to connect with the Wisconsin Academy of Nutrition and Dietetics here on social vvmedia! We looking forward to staying updated on the latest trends, research, and valuable resources in nutrition and dietetics. As a passionate advocate for health and wellness. We are excited to engage with a community of like-minded professionals dedicated to making a positive impact on public health. Can’t wait to learn more, share insights, and be part of the conversation!
WAND Online Member Profile Log-in
Our staff have been working to update our records for our professional and student members. Having current and useful member information is critical to the success of our communications and membership engagement initiatives. One such update includes changes to your WAND online member profile. To make it easier for members to log in on WAND’s website, your username has been updated to your Academy ID number! Check your email for all the details and feel free to contact the office with any questions eatrightwisc@gmail.com or 920-560-5619
Save the date!
Join us at University of Wisconsin–Madison on November 6, 2026, for our 2026 Leadership & Career Day!
This dynamic, one-day event is open to dietetic professionals, students, and anyone interested in exploring the field. Attendees will gain valuable insights through a keynote presentation, engaging panel discussions, and quick overviews of today’s trending topics in nutrition and dietetics.
MESSAGE FROM OUR PAST PRESIDENT
Meagan Gibson, MS, RDN, CD 2026-27 Past President
As I conclude my term as President of WAND, I want to thank all of you for your support, dedication, and involvement this past year! It has been an honor to serve alongside such passionate professionals who continue to strengthen our organization and advance our mission across Wisconsin!
This year, we celebrated meaningful accomplishments together, including increased member engagement, new opportunities for students through the Higher Education Network Committee, impactful events across our regions, and the successful passage of the Dietitian Licensure Compact in Wisconsin. These achievements reflect the power of collaboration and advocacy within our profession.
I am deeply grateful to our Board of Directors, members, students, friends and sponsors, Badger Bay, and our supporters for the time, energy, and commitment you bring to WAND. Thank you for the trust you placed in me during my presidency. I am excited for the future of this organization and confident that, together, we will continue to grow and accomplish great things!
I look forward to continuing to serve WAND as Past-President and am excited to welcome Heather Masters as our incoming President.
With gratitude and appreciation,
Meagan Gibson
Meagan Gibson
WAND 2026-2027 Past President
FUELING THE FUTURE OF WAND
WAND 2026 Annual Conference
Annie Weiss, MS, RD, CD
It was an honor to serve as PEP Chair for the 2026 WAND Annual Conference, themed, “Fueling the Future through Inclusion, Integrity & Impact.” The conference brought together nutrition and dietetics professionals, students, exhibitors, and leaders from across Wisconsin for two days of learning, networking, and professional connection.
It can’t go without saying that one of the greatest strengths of the conference was speakers. Their high-quality presentations reflected the conference theme, with topics that encouraged attendees to think critically about the future of dietetics, inclusive practice, ethical leadership, and the impact we all can have within our communities and practice settings.
This year’s conference created space for dietitians, students, exhibitors, and WAND leaders to come together in a way that felt collaborative and energizing. There was a sense of connection with networking opportunities for all. In addition, student posters, exhibitor engagement, and even informal conversations helped strengthen professional relationships and encouraged mentorship across different stages of practice. It was especially rewarding to see students and early-career professionals participate, as they represent the future of the profession.
Please consider joining the PEP committee! We work together to create a welcoming, meaningful experience for all attendees of the annual conference while also aligning the event with WAND’s mission to advance the profession of nutrition and dietetics in Wisconsin. I am proud of the work completed by the committee during the 2025-2026 year, and grateful for the opportunity to be part of an event that brought value, connection, and inspiration to Wisconsin dietetics professionals.
FUELING THE FUTURE OF WAND
WAND 2026 Annual Conference Photos
Annie Weiss, MS, RD, CD
STUDENT ARTICLE
MANAGING FOOD ALLERGIES IN COLLEGE DINING
Ally Foote, UWSP Bachelor of Science, Dietetics, and Jennifer Hanlon, RDN CD – Dietitian for University Dining at UW-Stevens Point
Working with food allergies at a university has been a unique opportunity and ever-changing as the student population shifts each semester. Upper Debot Dining Center has a self-contained station that provides meals free from the Top 10 allergens (Eggs, Fish, Gluten, Milk, Peanuts, Sesame, Shellfish, Soy, Tree Nuts, and Wheat). All food preparation takes place within the station by employees who have taken the Food Allergy certification class, Allertrain.
I have had the privilege of working with a Dietetics student, Ally, with several food allergies of her own for the past two years. The Executive Chef and I challenged Ally to do a “station takeover” at the allergen-free station. Following is her synopsis of the planning, collaboration with Sous Chefs and staff, work on recipe development and tasting, procurement, marketing development, day of execution, and her reflection of the day-long menu event.
Ally’s background: Since 2003, I have been living with many food allergies that required me to pay attention to the Nutrition Facts label and what I eat. As a child, I had many memories of birthday parties, school treats/lunch, family events, and more, where I had to bring my own food; this made me feel left out and that I was missing out on delicious food. This shaped my view and grew my heart to help create a more inviting and exciting environment for food allergies.
Through this experience, I was able to increase my time management, team leadership, and conflict management skills; all skills needed for my professional development in the nutrition field. This event started as a day when I picked my favorite allergen-friendly recipes over the years. From there, I wanted to create a new menu that could be tested for use in future semester rotations.
Knowing that build-your-own-bowl themed meals are prevalent in this station, I brainstormed a macaroni and cheese bar with different themed toppings.
Macaroni and cheese is on the weekly rotation in the dining hall, and when I dined, I wished I had a similar option that was free from dairy. Macaroni and cheese is a difficult menu item to make allergen-free and tasty. From menu planning, recipe testing and tasting, and putting the event together, it was a great opportunity to learn more about the behind-the-scenes of food service operations. To make the menu customizable, I brainstormed themed toppings such as taco (taco-seasoned beef, black beans, Texas caviar, lettuce, and tortilla strips), buffalo chicken (buffalo-seasoned chicken with green onions), and roasted vegetables. Adding variety and creating the event to be build-your-own themed, students would be able to customize and make bowls to fit their preferences.
STUDENT ARTICLE
MANAGING FOOD ALLERGIES IN COLLEGE DINING CONTINUED...
This was my first experience leading a takeover and a team. My supervisor provided me with flexibility and independence to create this event. I collaborated with her, the sous chefs, and the Executive chef. With the independence given, it forced me to make decisions. For example, learning how to pivot when staff called in and the original cookie recipe wasn’t going to be produced, but instead provide samples of a Sweet Loren’s cookie product.
Overall, developing and working on the student station takeover was an amazing experience. From the behind-the-scenes work to participating in serving at the meal, I have gained and refined many professional skills, including communication, organizational skills, time management, and confidence. I enjoyed serving the meal. The opportunity allowed me to connect with students, seeing their excited faces, and seeing the product of the build-your-own concept for the mac and cheese. The station takeover production numbers were higher than an average Thursday and saw not only students with allergies, but also students who were curious to try something new.
SUMMER STUDENTS OF THE MONTH
Students who have gone above and beyond in nutrition Students are Nominated by Peers/Mentors
June
Kathryn Nouri
University of Wisconsin Green Bay
Kathryn Nouri, graduate student within the UW-Green Bay MS in Nutrition and Integrated Health Program is recognized as the WAND Student of the Month for her outstanding contributions, leadership, and professionalism. She consistently demonstrates exceptional organizational, technology, and problemsolving skills, helping to strengthen and streamline systems throughout her community and school food service supervised practicum rotations that supported both Fork Farms and school-based nutrition initiatives. Her innovative use of tools such as Airtable and volunteer scheduling platforms improved efficiency, communication, and team coordination, while her collaborative and service-oriented approach made her a trusted and valued teammate. Beyond her technical strengths, she brought enthusiasm, creativity, flexibility, and a genuine passion for nutrition and dietetics to every project. Her ability to anticipate needs, develop practical solutions, and support both staff and volunteers has made a lasting impact, and she exemplifies the qualities of an emerging leader in the profession.
July
Joseph Mcnulty
University of Wisconsin Stevens Point
Joseph McNulty is an incoming senior dietetics student in the B.S.+ M.S. (4+1 track) program within the School of Health Sciences and Wellness at UW-Stevens Point. Joe is recognized as the WAND Student of the Month for his leadership skills and academic excellence. From an early age, Joe became an advocate for students with special dietary needs which resulted in significant improvements to the school lunch menu that positively impacted the entire school district. Last semester, Joe took on the challenging role of backof-house manager in a semester long food service project. By communicating with team leaders and paying close attention to details, Joe coordinated an effective and efficient production schedule that led to the execution of a successful event. In the future, Joe is interested in food service management in either a school or healthcare setting. He is particularly enthusiastic about creating dining environments where individuals with dietary restrictions and food allergies feel safe, supported, and included. In his free time, Joe enjoys staying active outdoors and experimenting in the kitchen.
SUMMER STUDENTS OF THE MONTH
Students who have gone above and beyond in nutrition Students are Nominated by Peers/Mentors
August
Caleb Lawrenz
University of Wisconsin Green Bay
Caleb Lawrenz is recognized as WAND’s Student of the Month for his exceptional work ethic, initiative, and dedication to the field of nutrition and dietetics. As a graduate student in the UW–Green Bay MS in Nutrition and Integrated Health Program, Caleb consistently goes above and beyond in his supervised experiential learning rotations, bringing energy, professionalism, and a willingness to take on new challenges. He has excelled in a variety of settings, from school nutrition programs and hospital foodservice operations to communitybased agricultural education, demonstrating strong planning, coordination, creativity, and teamwork skills along the way. While balancing the demands of graduate school and work responsibilities, Caleb remains dependable, engaged, and eager to learn. His commitment to growth, service, and excellence has left a positive impression on everyone he has worked with and reflects the bright future ahead of him in the profession.
Frozen Chocolate-Covered Kiwi & Greek Yogurt Clusters
Recipe by: Meagan Gibson
These chocolate-covered kiwi yogurt clusters are a simple, frozen no-bake treat that bring together creamy, crunchy, sweet, and tangy in every bite. They’re made by combining fresh kiwi with Greek yogurt and almond butter, freezing them into clusters, and finishing them with a rich dark chocolate coating. The result is a snack or dessert that feels indulgent (like an ice cream bar!), but is built from real, nourishing ingredients.
Kiwi is the star here, and it’s doing more than just adding flavor. It’s packed with vitamin C, fiber, and antioxidants that support digestion and overall health, while its natural tang helps balance the richness of the chocolate and nut butter. Paired with Greek yogurt for protein and almond butter for healthy fats, these clusters have real staying power, helping keep you satisfied instead of reaching for something else right after.
What makes this recipe especially satisfying is the contrast in both texture and flavor. You get creamy yogurt, juicy fruit, crunchy chocolate, and a hint of sea salt that ties everything together. It’s a great example of how a few simple ingredients can create something that feels both fun and functional—perfect for a quick snack, a light dessert, or something to keep in your freezer when you want just a little something sweet.
Yield: makes 8-10 clusters
Total time: 1 hour 30 minutes
Ingredients:
• 1 c chopped kiwi (about 4 large kiwis total)
• 1/2 c vanilla Greek yogurt
• 1/4 c almond butter (learn how to make your own here!)
• 1/2 tsp vanilla (optional)
• 2 c dark chocolate chips
• Sea salt
Directions:
1. Add chopped kiwi, yogurt, almond butter, and vanilla (if using) to a bowl. Mix until combined.
2. Spoon mixture into small clusters on a sheet pan lined with parchment paper. Place in the freezer for 1-2 hours, until firm.
3. Melt dark chocolate in a glass bowl in the microwave or in a small saucepan over the stove.
4. Dunk each cluster into the chocolate until coated. Top with sea salt.
5. Place in the fridge for 20-30 minutes, until set.
6. Enjoy! Store in the freezer for up to 3 months.
STATE POLICY NEWS
Interstate Dietitians Licensure Compact Implementation Update
At the April 27, 2026, meeting of the Dietitian Compact Commission’s executive committee, they selected the information technology vendor InspiringApps to create the commission’s data system. This data system is essentially the heart of the compact, as it will allow compact states to exchange data with each other about credentialed dietitians and ultimately allow states to issue compact privileges to practice in other compact member states. The commission will now enter into contract negotiations with this vendor and then start the process of building the compact’s data system. It is estimated that it will take 9 months or more before the data system is ready for states to issue compact privileges to dietitians.
End of 2025-2026
State Legislative Session Highlights
The state Assembly held its final session day of the 2025-2026 regular legislative session on February 20, 2026, followed by the Wisconsin State Senate’s final session day on March 17, 2026. In addition, the Legislature reconvened for a special session on May 13, which is addressed in the next item below.
The following are highlights from the current biennial budget law, as well as other relevant legislation introduced during the 2025-2026 legislative session.
Fiscal Year 2025-2027 Biennial Budget Law
• Medicaid Cost-to-Continue: The budget agreement also fully funds the state’s Medicaid program – this is known as “Medicaid cost-to-continue.” This funding incorporates enough funding to pay for the increased costs of providing services and also takes into account changing Medicaid enrollment projections.
• In FY2025-2026, $1.529 billion is provided and in FY2026-2027, $2.279 billion is provided.
• Hospital Assessment: At present, Wisconsin hospitals pay 1.8% of their net patient revenue to the state Department of Health Services (DHS) – this is known as the “hospital assessment.” This budget agreement increases this percentage to 6%.
• 30% of these funds will be held in the Medical Assistance Trust Fund, which helps pay for the state’s Medicaid program.
• The rest of this funding will be used to make hospital provider payments, resulting in over $1.1 billion in funding to go to Wisconsin hospitals.
• WisCaregiver Careers: Provide $2 million in FY2025-2026 to increase funding for this program, which aims to increase the number of certified nurse aides (CNAs) and certified direct care professionals (CDCPs) in the state.
• Free and Charitable Clinics: Increase funding for free and charitable clinics by $1.5 million between FY2025-2027.
• Federally Qualified Health Centers: Provides $800,000 annually to increase grants to such centers.
• Health Care Provider Training Grants: Provide $1 million in FY2025-2026 to increase funding for the allied health professional education training program.
STATE POLICY NEWS CONT.
• University of Wisconsin Hospital and Clinics: Increases uncompensated care supplement by $10 million annually.
• Adult Level One Trauma Hospitals: Provides $35 million in grants annually to support these hospitals.
• Regional Referral Hospital Support Payment: Provides $15 million annually to a regional referral center providing tertiary-level care to residents of multiple counties.
• Grants to Health Center “Look-Alikes”: Provides $200,000 annually to such health centers that are designated as federally qualified health center look-alikes.
• These types of health centers are community-based health care facilities that meet federal health center program requirements, but do not receive health center program funding. These centers provide primary care in underserved areas.
• State Mental Health Institutes: Provides $15.8 million in FY2025-26 to these institutes to address a projected deficit from fiscal year 2024-25 in the civil patient treatment program.
• Occupational Credentialing Customer Service Call Center Staff: Extend five call center contract employees for three more years – until September 30, 2028. Provide $253,100 in FY2025-26 and $337,300 in FY2026-27 to support the positions.
• Occupational Credentialing Board Support Staff: Provide $126,200 in FY2025-26 and $164,400 in FY2026-27 and one pharmacy practices consultant for inspections of primarily non-retail pharmacy locations.
• Food Security Grant Program: Provide $5 million annually to provide grants to non-profit food assistance organizations to support the purchase of food products made or grown in Wisconsin. Eligible organizations would include food banks, food pantries, and other non-profit organizations that provide food assistance.
2025-2026 Lobbying Registrations - Highlights
• Support – Assembly Bill 45 (Dietitian Licensure Compact) – Signed by Governor: This new law will eventually allow eligible dietitians to more easily care for patients in states outside of Wisconsin that also join the compact. In order to do so, a Wisconsin dietitian would need to apply for a “compact privilege” in such a state and meet other requirements put in place by the state, such as undergoing a background check and paying a fee. The compact privilege fee to practice in another state will likely be lower than if the dietitian went through the normal credentialing process in that state. In addition, applications for a compact privilege are generally processed faster than applications submitted under the normal credentialing process. This was WAND’s top state policy priority for the 2025-2026 legislative session. Governor Evers signed this bill on August 8, 2025.
• Support – Senate Bill 23 – Signed by Governor: This bill requires the state Department of Health Services to request approval from the federal government to extend Medicaid postpartum benefits to new mothers for a full year after the birth of the child. Governor Evers signed the bill on March 18, 2026.
• Support – Assembly Bill 804/Senate Bill 770: This bill creates a farm to fork grant program to connect entities that are not school districts and that have cafeterias to nearby farms to provide locally produced foods in meals and snacks. The legislation also provides grant funding to create
STATE POLICY NEWS CONT.
and expand existing farm to school programs. Neither the Assembly nor the Senate took any action on these bills during the 2025-2026 legislative session.
• Support – Assembly Bill 823/Senate Bill 817: This bill provides $1,000,000 in fiscal year 2025-26 and $1,000,000 in fiscal year 2026-27 to expand the existing healthy food incentive program, also known as the “double dollars” program. Neither the Assembly nor the Senate took any action on these bills during the 2025-2026 legislative session.
2025 WAND Advocacy Day in Madison
On April 3, 2025, WAND held its first in-person state Advocacy Day in Madison in several years. Over 40 WAND members attended this event, which was held at the Park Hotel in Madison – right across the street from the Capitol building. Advocacy Day featured a guest speaker from the Legislature –Christopher Schaefer, chief of staff to state Representative Rob Brooks (R-Saukville). Rep. Brooks is the author of the Assembly legislation – which is now law – to enter Wisconsin into the interstate Dietitian Licensure Compact. Christopher provided an update on this legislation. Following those remarks, WAND lobbyist Nathan Butzlaff delivered a presentation on WAND’s policy priorities for the 2025-2026 legislative session – entering Wisconsin into the interstate dietitian licensure compact and the extension of postpartum Medicaid coverage to 12 months – and provided tips on how to conduct meetings with state legislators. Following these Advocacy Day presentations, WAND members walked across the street to the state Capitol building and met with legislators and legislative staff to advocate on WAND’s policy priorities.
WAND Advocacy Day 2025 was a success! Thanks to the advocacy efforts of WAND members, WAND ultimately achieved both of its state policy goals for the 2025-2026 state legislative session – enacting a dietitian licensure compact bill, as well as a bill that extends Medicaid postpartum coverage for new mothers from 60 days to one year.
2026 WAND Annual Conference – Advocacy Presentations
During WAND’s Annual Conference on April 16 in Pewaukee, WAND lobbyist Nathan Butzlaff led a presentation on state government advocacy. Nathan addressed state policy accomplishments – including enactment of a dietitian licensure compact bill, as well as a bill expanding Medicaid postpartum coverage for new mothers from 60 days to one year. WAND Public Policy and Advocacy Committee member Catherine Mussatti led a presentation on federal government advocacy, including various nutrition bills introduced in Congress.
Interstate Dietitian Compact Commission Formed
Once at least seven states enact legislation to join the Dietitian Licensure Compact, the Dietitian Compact Commission begins operations. The compact commission is the entity that administers the dietitian compact among the various states that are members.
On November 18, the Dietitian Compact Commission held its first meeting to formally create this organization. At this meeting, 15 states were represented, including Wisconsin. The Compact Commission – including several commission committees – have continued to hold meetings since that time. On April 27, 2026, the Commission’s executive committee held a meeting during which they selected an information technology vendor to create the data system that will allow the commission to operate – allowing compact member states to exchange data with each other, via the commission’s data system. Once a contract is fully negotiated and signed, the data system will be built. Once that system is completely built – which may take 9 months or more – compact member states could start connecting to it and then begin issuing compact privileges to dietitians.
STATE POLICY NEWS CONT.
Major Political and Budget Dates
• April 15, 2026: Candidates for state office may begin seeking constituent signatures on their nomination papers to appear on the election ballot.
• May 22, 2026: Incumbent elected officials who will not run for re-election in 2026 submit a notice of non-candidacy to the Wisconsin Elections Commission.
• June 1, 2026: Candidates for state office submit their nomination papers to the Wisconsin Elections Commission.
• August 11, 2026: Partisan primary election
• September 15, 2026: State executive branch agencies submit FY2027-2029 budget requests to the Governor.
• November 3, 2026: General election.
• January 7, 2027: Inauguration and beginning of the 2027-2028 legislative session.
Legislative Special Session Fails to Advance Bipartisan K-12 Funding and Tax Relief Bill
On May 11, Governor Tony Evers (D) announced that he had come to an agreement with Assembly Speaker Robin Vos (R-Rochester) and Senate Majority Leader Devin LeMahieu (R-Oostburg) on legislation to increase K-12 education funding and provide tax relief in response to the state’s $2.5 billion budget surplus. As originally introduced, the bill included the following provisions:
• $600 million for K-12 schools statewide, half of which is for special education and the other half is for general school funding – known as “general school aids” – which was intended to help reduce property taxes.
• $50 million in aid for the Wisconsin Technical College System, which was intended to reduce property taxes by the same amount.
• Eliminate the individual income tax on cash tips, which would have started in tax year 2026.
• Eliminate the individual income tax on overtime income, which would have started in tax year 2026.
Individual income tax rebates for taxpayers who filed in tax year 2024 – individuals would have received $300, while married couples who filed jointly would have received $600.
The Legislature’s budget-writing Joint Finance Committee voted to advance this bill on May 12. On May 13, the Assembly amended the bill to include provisions expanding a property tax credit for veterans and their surviving spouses and creating a disaster assistance grant program in response to severe flooding and storms that have taken place in Wisconsin since August 2025. Subsequently, the Assembly passed this amended bill with a bipartisan 61-32 vote. However, the Senate then voted 15-18 to reject this amended bill.
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Political Update - State Legislative Retirements
[NOTE: Elected officials referenced in the following update were selected to reflect information of general interest to WAND members. The inclusion of any particular individual does not in any way reflect the views of WAND, Hoven Consulting, Badger Bay Management Company or its employees or representatives.]
As of May 2026, the following state legislators have announced that they will not run for re-election in 2026:
State Senate
• Sen. Jesse James (R-Thorp)
• Sen. Rob Hutton (R-Brookfield)
• Sen. Steve Nass (R-Whitewater)
• Sen. Devin LeMahieu (R-Oostburg)
• NOTE: He currently serves as the Senate Majority Leader.
• Sen. Van Wanggaard (R-Racine)
• Sen. Andre Jacque (R-New Franken)
State Assembly
• Rep. Robin Vos (R-Rochester)
• NOTE: He currently serves as Assembly Speaker.
• Rep. Rob Brooks (R-Saukville)
• Rep. Jerry O’Connor (R-Fond du Lac)
• Rep. Dave Murphy (R-Hortonville)
• Rep. Kevin Petersen (R-Waupaca)
• NOTE: He currently serves as Assembly Speaker Pro Tempore.
• Rep. Rick Gundrum (R-Slinger)
• Rep. Scott Allen (R-Waukesha)
• Rep. Dean Kaufert (R-Neenah)
• Rep. Jessie Rodriguez (R-Oak Creek)
• Rep. Robyn Vining (D-Wauwatosa)
• She is running for the state Senate district currently occupied by Sen. Rob Hutton (R-Brookfield).
• Rep. Jenna Jacobson (D-Oregon)
• She is running for the state Senate district currently occupied by Sen. Howard Marklein (R-Spring Green).
• Rep. Francesca Hong (D-Madison)
• She is currently running for Governor.
STATE POLICY NEWS CONT.
WANDPAC Update
The following elected officials have received WANDPAC contributions during the 2025-2026 election cycle:
• Senator Rachael Cabral-Guevara (R-Fox Crossing) - $250 – 1/20/25
• Senator Patrick Testin (R-Stevens Point) - $250 – 1/20/25
• Republican Assembly Campaign Committee - $500 – 5/15/26
• Representative Alex Joers (D-Waunakee) - $250 – 5/15/26
• State Senate Democratic Committee - $500 – 5/15/26
Greek Yogurt Frosted Lemonade
Recipe By: Meagan Gibson
There’s something about the combination of bright lemon and creamy Greek yogurt that just works, especially when you want something cold, refreshing, and satisfying without overthinking it! This Greek yogurt frozen lemonade brings together the zing of fresh citrus with a smooth, creamy texture that feels both energizing and comforting.
As an anti-diet approach reminds us, food doesn’t need to be labeled “good” or “bad” to have value, and this recipe is a great example of how enjoyment and nourishment can coexist. The Greek yogurt adds protein and creaminess, the lemon provides a fresh, vibrant flavor (with great vitamin C and potassium!), and the touch of sugar balances everything out so it tastes great and feels satisfying..
With just a few simple ingredients: fresh lemon juice, whole milk Greek yogurt, sugar, water, and ice, it blends up in minutes into a thick, slushy treat. Whether you’re looking for a light dessert or just something fun to break up the day, this is an easy way to honor both taste and nutrition without getting stuck in food rules!
Ingredients:
• 2 lemons
• 1/2 c plain whole milk greek yogurt (I use Stonyfield)
• 1/4 c granulated sugar
• 1/4 c cold water
• 2 cups ice
Directions:
1. Juice the two lemons using a lemon squeezer or citrus press. You should get about ½ cup of fresh lemon juice. If you end up with a little more, that’s perfectly fine; it will just give the drink a slightly more tart, lemon-forward flavor.
2. Add lemon juice, Greek yogurt, sugar, water, and ice to the blender.
3. Blend on high speed for a few seconds.
4. Pour the mixture evenly between two glasses and garnish with a lemon wedge. Serve immediately and enjoy!
CONSIDER DONATING TO WAND
WANDPAC continues to work improve the impact that we can make in the WAND Community
WANDPAC collects voluntary contributions from members into a single account and distributes those contributions - under the directions of a governing board - to candidates for elective state office. Outside of administrative costs, the PAC Program is funded entirely through member contributions.
We look forward to building our assests to be able contribute in teh future to legislators who have and will continue to support our nutrition policies. See below for more details on what we’ve been able to accomplish with our WANDPAC dollars - and plan to donate today!
If you would like to see your WANDPAC contriubutions and determine if it’s time to donate, in your profiles you can...
• Log In
• Under “Invoicing, Payment & History” Click on “Donations”
• This will share your amount donated over time
Thank you again for the consideration of donation to this important fun to advancing our profession
