SNA-WI 2023 Winter School Tray Today

The School Nutrition Association (SNA) is a national, nonprofit professional organization representing nearly 55,000 members who provide high-quality, low-cost meals to students across the country. The Wisconsin Chapter of SNA (SNA-WI) has nearly 1000 members, over half of which are certified, and another 30 have achieved their SNS Credential (School Nutrition Specialist).

SNA-WI MISSION

Use our collaborative voice to advocate for quality nutrition for all children.

SNA-WI VISION

Serve as leadership and innovative resource for school nutrition.

EDITORIAL COMMITTEE NEWSLETTER CONTRIBUTORS

KAITLIN TAUIAINEN

JULIE MAGEROWSKI

JAMIE WILSON

BECKY TERRY

BOBBIE GUYETTE

CAITLIN HARRISON

BOBBIE GUYETTE

LAURA ROWELL

IRENE PAWLISCH

JOSHUA SCHMIDT

SNA-WI STAFF

EXECUTIVE DIRECTOR

eric ostermann

ASSOCIATION DIRECTOR jamie michael

EDUCATION DIRECTOR emily dieringer

EVENTS & MEMBERSHIP MANAGER drew reber

OFFICE MANAGER sandy shimon

GRAPHIC DESIGNER darling vang

SNA-WI HEADQUARTERS

563 Carter Court, Suite B, Kimberly, WI 54136 920-560-5630 | snaw-wi@badgerbay.co

INDUSTRY INFO

BECKY TERRY

JULIE MAGEROWSKI

JAMIE WILSON

EMILY DIERINGER

DREW REBER

Gold or Silver Industry members of the School Nutrition Association of Wisconsin (SNA-WI) receive a complimentary ad in each of the three issues of School Tray Today. These issues go out in Fall, Winter, and Spring. You can find current due dates for ads, ad sizes, acceptable file types, and where to send your ad on this on www.sna-wi.org/page/SchoolTrayTodayIndustry!

photos courtesy of Laura Rowell

2022-23

Board of Directors PRESIDENT caitlin harrison, elmbrook school district 3555 north calhoun rd brookfield, wi 53005 harrisoc@elmbrookschools.org

PRESIDENT-ELECT bobbie guyette, new richmond school district 701 e 11th st new richmond, wi 54017 bguyette@newrichmond.k12.wi.us

IMMEDIATE PAST PRESIDENT irene pawlisch, columbus school district 200 w school st columbus, wi 53925 ipawlisch@columbus.k12.wi.us

SECRETARY/TREASURER laura rowell, howard-suamico school district 1217 cardinal ln green bay, wi 54313 laurrowe@hssdschools.org

CHAPTER PRESIDENT REPRESENTATIVE amy fisher, spring valley school district s 1450 county rd cc spring valley, wi 54767 fishera@springvalley.k12.wi.us

EDUCATION COMMITTEE CHAIR kadie haug, la crosse school district 807 east ave s la crosse, wi 54601 khaug@lacrossesd.org

LEGISLATIVE COMMITTEE CHAIR jamie wilson, superior school district 3025 tower ave superior, wi 54880 jamie.wilson@superior.k12.wi.us

MEMBER SERVICES COMMITTEE CHAIR joshua schmidt, shell lake school district 271 hwy 63 s shell lake, wi 54871 schmidtj@shelllake.k12.wi.us

NEXT GENERATION COMMITTEE CHAIR becky terry, de forest school district 520 e holum st de forest, wi 53532 bterry@deforestschools.org

INDUSTRY REPRESENTATIVE julie magerowski, street level food marketing n56 w13445 silver spring dr menomonee falls, wi 53051 julie.magerowski@streetlevelfm.com

DPI STATE DIRECTOR jessica sharkus, wisconsin department of public instruction (dpi) 125 s webster st px box 7841 madison, wi 53707 jessica.sharkus@dpi.wi.gov

CHEESY BEAN TOSTADAS

BY CAITLIN HARRISON, 2022-2023 SNA-WI PRESIDENT

Happy Winter!

I am sending you all warm wishes and a Happy New Year. Depending on where you are in the state, you likely have a varying amount of snow on the ground. Here in southeast Wisconsin, we have zero snow and I am here for it! In this volume of the School Tray Today, we wanted to change it up and provide all of our members with some of our favorite recipes. We know there is so much variety across the State and our members have developed fabulous recipes, so we

Cheesy Bean Tostadas

Number of Portions: 2

Size of Portion: tostadas

ž 2 pieces, Tostada shells, corn

4 oz, refried beans, canned, vegetarian

2 oz, shredded mild cheddar cheese

thought we would start by sharing some of our favorites! We hope you enjoy looking and trying all of these recipes we have shared.

Mark you calendars for February 27th, 2023 for our virtual advocacy day! Can’t wait to see you all there.

1. Place shells on pan and spray both sides with Butter Buds.

2. Bake at 400°at 4-5 minutes on each side.

3. Add a little water, bake at 350° until they reach an internal temperature of 140° or higher.

4. Spread 2oz of refried beans and sprinkle 1oz of shredded cheese on each tostada.

CAITLIN HARRISON PRESIDENT | HARRISOC@ELMBROOKSCHOOLS.ORG

NEW RICHMOND’S BROCCOLI CHEDDAR SOUP

BY BOBBIE GUYETTE, 2022-2023 SNA-WI PRESIDENT-ELECT

Hello WI School Nutrition Professionals! How are we already half way through another school year?!?! It has been a wild one here in the western portion of the state. We have had record snowfall and more school closure days due to weather than ever before. As anyone in school nutrition knows, snow days can really cause stress. Even though we have all reached “level expert” with adjusting menus due to product availability, adjusting menus for snow days are a bit more intensive.

In fact, our district had a snow day this last menu cycle on my favorite menu day – Broccoli Cheddar Soup! I know I was not the only one bummed about this. One of our elementary principals literally puts it on his calendar when this entrée is being served at his site! You should know I do consider myself a broccoli soup aficionado, and our recipe meets my high standard of critique. I grew up with my mom’s recipe that simply cannot be beat, and will forever be my FAVORITE food, however the sodium content would not fit in our meal pattern!

New Richmond’s Broccoli Cheddar Soup

Number of Portions: 41

Size of Portion: 1 cup

Credits as 1 oz eq Meat Alternate, served with a grain side

ž Yellow Cheese Sauce Pouch – 2 pouches

LS Vegetable Base – 1 tablespoon

HOT Water – 2 cups

Half & Half – 1.5 quarts

ž Onion Powder – 1 teaspoon

ž Garlic Powder – 1 teaspoon

ž Ground Mustard – 1 teaspoon

Black Pepper – 0.5 teaspoon

Cornstarch – 0.5 cup

COLD Water – 0.5 cup

ž Frz Broccoli Florets – 4#

ž Frz Carrot Coins – 2#

1. Heat cheese sauce in water until thinned and easy to pour.

2. Combine vegetable base with hot water.

3. Combine cornstarch with cold water.

4. Line steamtable pans with liners. Pour in cheese sauce, vegetable broth, half & half, and spices. Whisk in cornstarch/water mixture.

5. Cover with lid and heat for 30 minutes.

6. Meanwhile, steam broccoli & carrots until tender. Drain water and chop roughly into small pieces.

7. Remove from oven and add in vegetables.

I do not take credit for our district’s recipe. I give those kudos to our fabulous School Nutrition Coordinator, Kate Watkins, who developed this one. In fact, after testing and menu placement at our elementary sites with the thickening agent of a cornstarch slurry we wanted to see the soup with a thicker texture. We played with using dehydrated potatoes, which worked very well, but gave the flavor profile of the soup something we were not looking for. Therefore, we tweaked further with the cornstarch slurry and found our perfect recipe.

Not only should you feel free to take this recipe for your own use, but I fully encourage you to try soups if you are not. I fully understand that they can be tricky for elementary students, and we do not go without spills here and there, but trust me, our kids love soup and I know yours will too. Plus, bonus, soups hold so well! If you are needing recipes that do not need batch cooking, soups are perfect!

...trust me, our kids love soup and I know yours will too.

CREAMY CHICKEN DUMPLING SOUP

BY LAURA ROWELL, 2022-2023 SNA-WI SECRETARY/TREASURER

Creamy Chicken Dumpling Soup

Number of Portions: 375

Size of Portion: 1 cup

Chick, diced, ckd, frozen – commod-30 lb

Water, municipal – 10 gal

ž Carrots, cooked from frozen, sliced or crinkl – 10 lb

ž Onions, frz, chopd, ckd, bld, drnd, wo/ salt – 3 lb

ž Celery, raw – 10 lb

Base, chicken, ls katy’s kitchen – 32 oz

Parsley, dried – 1 cup

ž Poultry seasoning – 4 tbsp

ž Pepper black, ground – 3 tbsp

ž Dumpling spaetzle, marzetti – 1 (2 cases)

Coarse sea salt – 3 tbsp

1. Wash hands in hand washing sink.

2. Start by mixing the chlcken and cream base with water in kettle. Ensure proper thickness. Add remaining ingredients.

3. Heat until soup reaches proper temperature, 135°F or above.

4. Hold hot, 135° F until serving.

LAURA ROWELL

SNA-WI SECRETARY/TREASURER | LAURROWE@HSSDSCHOOLS.ORG

IMMEDIATE PAST PRESIDENT REPORT

CHEF IRENE'S SCHOOL FOOD TRUCK INSPIRED

BY IRENE PAWLISCH, 2022-2023 SNA-WI IMMEDIATE PAST PRESIDENT

Garlic Cheddar Biscuit

Number of Portions: 50

*Making several batches at once, we found it easier to measure out everything the day ahead and combine the day of baking*

ž Garlic Cheddar Biscuit Yield 50

ž 1.5 lbs unsalted butter cut into pea size, frozen

ž Combine in a 8" full hotel pan or Bus Tub (prep ahead)

ž WW Flour 3 lbs, 12 oz

ž AP Flour 2lbs, 14oz

Baking Powder 1/4 cup plus 1 TBS

Baking Soda 1/8 cup plus 1 TBS

1. Cut and freeze butter.

2. Combine dry ingredients

ž Kosher Salt 1.5 tsp

ž Garlic Powder 3 TBS

ž Granulated Sugar 1 lbs, 4oz

On a cart in cooler (prep ahead)

Cheddar Cheese Shredded 3 lbs

Buttermilk 8 cups

ž Water 2 cups

3. When ready to mix, using a paddle attachment, combine frozen butter, Cheese, and dry ingredients on lowest setting until combined.

4. Add buttermilk and water to dry ingredients. Beat on low speed until it is pulling away from the sides. There will be some dry product on the bottom of the bowl.

5. Dump out the bowl on a working surface. Knead in by hand the remaining dry ingredients by flipping, pushing, and folding until the dough is even and smooth. The chunks of butter should still be visible. It is important to not let the butter get too warm.

6. Section off a 4th of the batter and roll it out on a lightly floured surface to about 1.5 inches thick.

7. Using a 3 inch biscuit cutter, cut the biscuit shape. Take care to only go up and down with motion. Twisting the cutter will cause the dough to not flake and rise properly.

8. Lay out cut biscuits on a parchment lined baking sheet about 1 inch apart spacing. Place in the cooler to ensure the dough is cold. This allows the butter to not flow out right away and creates a better biscuit texture.

9. Bake in an oven at 350 degrees. Check at 20 minutes. Temp biscuits at 200 degrees F for doneness. Do not depend on color. Document the cooking time of your oven on recipe as it varies from types of ovens.

Re-energize your breakfast and breakfast-for-lunch menus with our line of labor-saving scrambles!

Our breakfast scramble line-up, including our Fiesta Breakfast Scramble (#5165) and our Country Breakfast Scramble (#5164), makes it easy to serve up restaurant-quality favorites like brunch bowls, breakfast pizzas, and burritos.

Features and Benefits:

• Fully Cooked: Labor Savings

• Multiple Menu Applications

• CN Labeled

• Works Across a Variety of Service Models

• USDA Foods Processing Available

For more resources and recipe ideas, go to www.jtmfoodgroup.com/k-12

What’s Trending for K-12 School Districts in 2023?

It can be challenging to predict what lies ahead, but keeping a pulse on potential nutrition trends can help you stay at the forefront of what’s to come.

Explore Our 2023 Trends

HOMEMADE LASAGNA

BY JOSHUA SCHMIDT, 2022-2023 SNA-WI MARKETING AND MEMBERSHIP SERVICES CHAIR

Hi Everyone,

Hoping that this finds you in a good place mentally, physically, and spiritually. There are many things that people focus on this time of year. If you are one who looks forward to setting a focus, one word, or goals for your year please feel free to reach out and share those with people around you. Writing and sharing your dreams and commitments help internalize them within you. Personally, I hope to share more frequent date nights with my lovely wife, to read more and to pray more.

This time of year is one where menu planners and those of us who work with the Annual USDA order are thinking of recipes and menus for the upcoming school year. Here is one of our District

Homemade Lasagna

Number of Portions: 24 (4K-8th) or 18 (highschool)

Beef, fine ground, crumbles, panbrowned, 15% fat – 25lb. 8oz. Onions, dehydrated flakes – 1qt. Spaghetti sauce, multi-purpose, 6/#10 cans, red gold – 16#10 can

Preparation Instructions:

Cheese, cheddar, yellow, shredded –18lb

Cheese, Mozzarella, lite, shredded – 20lb Lasagna sheet, wg, rippled, 5oz, marzetti – 72 sheet, cooked

1. When using frozen-raw ground beef (If using pre-cooked beef or crumbles skip to step 3). Three days before serving- Pull out and thaw packages of meat, placing the packages on a pan. Make sure the pan is covered with wax paper prior to setting frozen package on the pan. Place pans of raw meat on the bottom shelf in the cooler.

2. After all the meat is scooped into full hotel pans, make sure the temperature has been recorded and then place the pans in the freezer/chiller. Be sure to temp the meat every 30 minutes to be sure of proper cooling procedure. Once the meat has reached 41 F or colder you may proceed to step 3.

3. Gather all ingredients. In deep hotel pans, per pan combine: 1 cup of dehydrated (or 2 cups raw onion), 5# of meat and 4 cans of spaghetti sauce. This will be the meat sauce layers once we begin to assemble the lasagna. Follow “Lasagna Layers” for assembling.

Lasagna Layers:

1. For each pan: First spray the bottom and halfway up the sides with Vegalene spray.

2. 1st layer- 4 cups (1 qt.) sauce

3. 2nd layer- uncooked noodles lengthwise

4. 3rd layer- 4 cups (1 qt.) sauce

5. 4th layer- 1 1/2 cup yellow shredded cheese; 2 1/4 cups shredded mozzarella cheese

6. 5th layer- uncooked noodles (crosswise)

7. 6th layer- 4 cups (1 qt.) sauce

8. 7th layer- 1 1/2 cup yellow shredded cheese; 2 1/4 cups shredded mozzarella cheese

favorites. Homemade Lasagna has been around for many years and we have made a few tweaks here and there throughout the years. Enjoy the recipe and please do not hesitate to email and/ or call with any questions.

Here are a few brief details and the recipe is below:

4K-8th, cut each pan into 24 servings. For HS: cut each pan into 18 servings. We offer a garlic breadstick along with this entree as well. We prepare all of our lasagna pans the day before serving. Typically, we prep on Thursday afternoon and serve on Friday.

4. After all pans are assembled, cover tightly with a parchment paper and foil. With a permanent marker label the pan for what grade group it is planned for. Remember that K-8 have 24 servings per pan and 9-12 have 18 servings per pan. Place in the cooler on a cart for next day service.

Day of Service:

1. Bake in convection oven at 325° F for 45 minutes. CCP: Cook to internal temperature of 165° F for 15 seconds.

2. Let lasagna stand for 15 minutes, covers off, then cut into 4x5 for 24 pieces.

3. Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140° F.

4. CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded. CCP: Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product. CCP: Record time and internal temperature of completed recipe on daily log.

5. Serving Tips: Use a metal spatula and a spreader to assist cutting the cheese. Make sure the pan of lasagna has a rubber oven mitt to prevent the pan from sliding around. For serving, place pieces of lasagna in a 1# paper boat.

JOSHUA SCHMIDT MARKETING AND MEMBERSHIP SERVICES CHAIR | SCHMIDTJ@SHELLLAKE.K12.WI.US

Writing and sharing your dreams and commitments help internalize them within you.

A reimagined, best-in-class foodservice agency

We know that this school year is has been challenging. We want to remind you that, as your trusted partner, we are here to help navigate the changing landscape. Regardless of how you are feeding your students, let us be your guide in finding the best solution.

you that, as your trusted partner, we are here to help navigate the changing landscape. Regardless of how you are feeding your students, let us be your guide in finding the best solution.

We know that this school year is has been challenging. We want to remind you that, as your trusted partner, we are here to help navigate the changing landscape. Regardless of how you are feeding your students, let us be your guide in finding the best solution.

To learn how CORE Foodservice can provide solutions for your school, contact Karen Deegan at (608) 217 7391 or kdeegan @corefoodservice.com

To learn how CORE Foodservice can provide solutions for your school, contact Karen Deegan at (608) 217 7391 or kdeegan @corefoodservice.com

To learn how CORE Foodservice can provide solutions for your school, contact Karen Deegan at (608) 217 7391 or kdeegan @corefoodservice.com

SANDY’S CLASSIC BROCCOLI SALAD

BY BECKY TERRY, 2022-2023 SNA-WI NEXT GENERATION COMMITTEE CHAIR

We have a salad bar at our high school that lends itself to new salads using up various leftovers. Our foodservice assistant, Sandy and head cook, Camillo are very creative at making up these recipes. They especially like to add a lot of “love” to the recipe that I always need to clarify exactly what that means. I always appreciate their approach and our teamwork makes sure that the recipes taste great and meet the nutritional requirements. One of the student and staff favorites is Sandy’s Classic Broccoli Salad. It meets the dark green vegetable requirement and is delicious! It is a true classic. It may lean higher on the sodium side, but worth adjusting other menu items to fit it in.

SANDY’S BROCCOLI SALAD

Number of Portions: 48

Size of Portion: 1/2 cup

Condiment, mayonnaise, lofat, no cholesterol – 1 1/2qt

Baking, sugars, granulated – 1 cup

ž Baking, vinegar, cider – 1 cup

ž Baking, flavoring, lemon juc, cnd or btld – 2tbsp

ž Spice, pepper, black – 2tbsp, ground

ž Veggie, fresh, broccoli, raw – 8lb

GORDON FOOD SERVICE RECIPE

Onions, red, raw – 1/2 cup, chopped

ž Raisins, unsweetened, individual package – 4 (1.33oz)

ž Bacon bits – 4oz

ž Cheese, cheddar, yellow, reduced fat, shredde – 16oz

ž Seed, sunflower – 3oz

1. Combine 6 cups salad dressing (mayo), 1 c sugar, 1 c apple cider vinegar (red wine vinegar is good too), and 2 Tbsp pepper in bowl. Mix well.

2. Wash and cut 8 # fresh broccoli florets into bite size pieces.

3. Chop 1/2 of a medium red onion.

4. Combine broccoli, red onion, 4 small boxes of raisins, and 1 cup bacon pieces in bowl. Add dressing and stir to coat all pieces.

5. Divide salad into two. We put ours in shallow, 1/2 long pan. 24, 1/2 cup servings per pan. Sprinkle the top with 1/2 cup shredded cheddar reduced fat cheese. Spring with sunflower seeds. We use 3 small packages total for two pans.

6. Cover and refrigerate. Hold at 41 degrees or below. Portion with 1/2 cup (#8) scoop.

MEXICAN LASAGNA WITH QUESO

RECIPE COURTESY OF LAND O’LAKES

Lasagna Mexican with Queso

Number of Portions: 18

Size of Portion: 7.6oz piece

Pan coating spray – 1 spray to coat

Ultragrain flour tortilla – 32 1 each

ž Beef crumbles – 12 2 oz

ž Taco seasoning mix – 3 tablespoon

ž Salsa chnky – 3 cup

Preparations Instructions

Corn flame rstd w/jalap fz – 1 pound 9 ounce

Cheese jalapeno sauce – 2 3/4 cup

Shredded mild cheddar cheese – 2 cup

ž Sour cream – 1 cup 2 tablespoon

1. Spray full steam table pan with nonstick spray.

2. Layer 8 tortillas in bottom of pan.

3. Mix beef crumbles, Taco seasoning, 1 1/2 cups salsa, corn blend and Queso sauce.

4. Divide into 3 equal portions.

5. Spread 1/3 of mixture over tortillas. Top with 8 more tortillas. Repeat two more times.

6. Finish with final layer of tortillas on top.

7. Spread remaining salsa evenly over top and sprinkle with cheddar shreds.

8. Cover and cook, approximately 40 minutes. CCP: FINAL INTERNAL COOKING TEMPERATURE MUST REACH A MINIMUM OF 165°F, HELD FOR <1 SECOND. CCP: HOT FOODS HELD FOR LATER SERVICE MUST MAINTAIN A MINIMUM INTERNAL TEMPERATURE OF 135°F.

9. Serve with sour cream and additional salsa, if desired.

LET’S SHAKE THINGS UP!

BY JULIE MAGEROWSKI, 2022-2023 SNA-WI INDUSTRY REPRESENTATIVE & IAB MEMBERS

Happy New Year! Half way through the school year, and feel like your menu is stuck in a rut? I know staffing has also been a challenge for many but you still want to keep your students engaged in participation. I love that this issue is bringing new exciting recipe concepts to you. I hope you have the opportunity to try these and submit your feedback on SNA-WI Facebook or reach out to any of the board members. Enjoy the offerings. Have a great rest of the school year.

Shepherd’s Pie

Number of Portions: 44

ž 2 5# bags of JTM Beef Sloppy Joe

ž 1 5# bag of USDA frozen mixed vegetables

ž 1 bag of Idahoan Mashed Potatoes

Bongards Cheddar Cheese

1. Heat sloppy joe in steamer of boil in bag until reaches an internal temperature of 165°.

2. Steam vegetables to temperature.

3. Make mashed potatoes per instructions.

4. Spray bottom of hotel pan with non-stick spray. Empty bags of sloppy joe, layer frozen vegetables on top of sloppy joe, top with mashed potatoes, top with cheddar cheese.

5. Bake in 350° over until cheese is melted and temperature is 165°.

DUMPLING STIR FRY

Less Sodium

Lazy Lasagna

Number of Portions: 28

ž 2 5# bags of JTM Beef Spaghetti Sauce

ž 1 5# bag of Bongards Low Moisture Part Skim Mozzarella Feather Shred

ž 1 bag of Bernardi WG Jumbo Cheese Ravioli

1. Heat spaghetti sauce in steamer or boil in bag until reaches an internal temp of 165°.

2. Boil ravioli until reaches an internal temperature of 165°.

3. Spray bottom of hotel pan with non-stick spray.

4. Apply a thin layer of spaghetti sauce on bottom of pan, layer ravioli on top, top with spaghetti sauce, mozzarella cheese and alternate layers, top with mozzarella cheese.

5. Place in 350° convection oven and bake until cheese is melted.

DIRECTIONS

1. Thaw MINH® Less Sodium Teriyaki and MINH® Less Sodium Szechwan Sauce according to package instructions

2. Preheat oven to 350°F. Coat a 4" hotel pan with cooking oil spray. Add frozen CHEF ONE ® Whole Wheat Chicken Dumplings to pan.

3. Mix together MINH® Less Sodium Teriyaki Sauce, MINH® Less Sodium Szechwan Sauce, and water. Pour evenly over dumplings. Cover with foil and bake for 20 minutes.

CN CREDITING

2 oz. Eq Grains 2 oz. Vegetables (Other) 3/4 cup

Sodium 940 mg

We’re Ready for the Rush

The lunch bell rings and, at first, it’s a trickle. Suddenly, a flood. Students pour in, and they’re hungry now. The lunch rush is well-named. It thrills us, too. That’s why we’re ready with experienced nutrition experts, on-trend menu ideas and tools to fuel your success.

SNA-WI Virtual Advocacy Day – February 27, 2023

This year, the School Nutrition Association-Wisconsin’s State Advocacy Day was held virtually on Monday, February 27 from 1:00 – 3:15PM. The intent of this event is to provide participants with effective grassroots advocacy training, help them understand how they can make a difference in the state legislative process, and allow them to hear from key state policymakers (and ask questions) regarding issues that affect school nutrition in our state.

Our featured speaker was State Superintendent of Public Instruction Dr. Jill Underly, who spoke about the state Department of Public Instruction’s (DPI) priorities for the state’s fiscal year 2023-2025 budget and will take questions from participants. We were also joined by state legislators to speak about various issues, including the state’s FY 20232025 budget, as well as a legislative effort to provide school meals to all students. In addition, presenters discussed SNA-WI policy priorities and how to effectively lobby your state legislators.

Go to the SNA-WI website to catch all the materials shared at the event and the recording will be posted soon.

SNA National Legislative Action Conference –March 5-7, 2023

The School Nutrition Association’s National Legislative Action Conference (LAC) will be held in Washington, DC, from March 5-7, 2023. For more information on the LAC schedule, as well as hotel information and other details, go to the SNA website. If you are interested in signing up, go to their signup page

2023-2024 State Legislative Session Begins

On January 3, statewide constitutional officers – including governor, lieutenant governor, attorney general, secretary of state and treasurer – and newly-elected state legislators were sworn in.

In addition, the 2023-2024 session of the Wisconsin State Legislature began. In the Assembly, Republicans will have 64 members and the Democrats will have 35 members. Republicans gained a net of three Assembly seats. One of these Assembly seats is located in the western Milwaukee suburbs and the other two are located in far northwest Wisconsin.

In the Senate, Republicans will have 21 members and the Democrats will have 11 members. Senate Republicans gained one Senate seat that was held by Democrats. This seat is located in far northwest Wisconsin and includes the city of Superior. However, it is important to note that there is one vacancy due to the December 1, 2022, resignation of Republican Senator Alberta Darling, who represented a Milwaukee suburban district. As a result of this resignation, a special primary election will be held on February 21, 2023, and a special general election will occur on April 4, 2023.

SNA-WI Member Finishes Service on Legislative Study Committee on Shared School District Services

Earlier this year, SNA-WI President-Elect and Legislative Committee member Bobbie Guyette was one of the members appointed to the Legislative Council Study Committee

continued on page 25

LEGISLATIVE UPDATE (CONTINUED)

on Shared School District Services. She was one of several members of the general public on the committee, along with several state legislators. This study committee performed an in-depth review of “current barriers to shared administrative or other services between school districts” and recommended draft legislation for potential introduction during the 2023-2024 session of the Wisconsin State Legislature. In working to accomplish this, the committee held several public meetings last year in Madison.

The committee’s last meeting was on December 13, 2022. During that meeting, the committee recommended introduction of several draft bills written by the committee. One of these draft bills may be of interest to SNA-WI members. This draft bill would provide reimbursement to school districts and Cooperative Educational Service Agencies (CESA) for the cost of writing state and federal grant applications. Under the draft legislation, each school district or CESA in the state may receive up to $12,000 per school year for such reimbursements. School districts and CESAs would be eligible to receive reimbursements for all state and federal grant writing efforts, whether they ultimately won the grant funding or not.

Please note that while this study committee has recommended introduction of this and other draft bills, each of the bills will still need to be approved by the Joint Legislative Council before potentially being introduced. Any such approved bills would still need to go through the normal legislative process (e.g., committee hearings) during the 20232024 legislative session.

WELCOME NEW SNA-WI STAFF!

BY EMILY DIERINGER, SNA-WI EDUCATION DIRECTOR AND DREW REBER, SNA-WI EVENTS AND MEMBERSHIP MANAGER

Hi everyone, I’m Emily Dieringer, the new Education Director for SNA-WI. I’m new to the role as of early January 2023 and am diving right in supporting you and your colleagues in all things education, professional development, and peer-to-peer learning and sharing (one of my FAVORITE ways to grow and connect in your chosen field)! I am excited to get to know more about SNAWI and you all over the coming months.

Prior to working with SNA-WI, I coordinated community health improvements efforts for over 11 years as a Coalition Coordinator and Community Health Strategist at the Winnebago County Health Department before transitioning to the Marshfield Clinic Health System in late 2019 to help improve the health of Dodge County where my husband, two daughters and I call home. There I served as a Community Health Policy Advocate with the Dodge County Blue Zones Project, working with community partners to achieve Blue Zones Project Certified Community status and a Silver Designation with the WI Healthiest State Initiative. I’ve spent the majority of my time in the areas of active transportation, transportation access, tobacco prevention and control, policy and systems change, healthy equity and employee wellness. However I’ve also more than dabbled in food systems work, like advancing farm to school efforts and improving food and nutrition security in local communities over the past decade.

I have been involved in numerous state-level agenda-setting and strategic network building initiatives with healthTIDE, THRIVE WI, Active Wisconsin (formerly WI Active Communities Alliance) and the WI Public Health Association. My formal education (a BS in Kinesiology, emphasis in health and wellness promotion and a BFA in Graphic Design) do come in handy from time to time but I truly value the “real world” experience I’ve gained collaborating with a diverse group of partners working towards common goals that improve the health of the community.

In my spare time (who am I kidding, I have two little kids, what spare time?! ;-)…for real though, I do have my hand in building a paved, off-road trail called the Gold Star Memorial Trail. I am passionate about creating social connections, being outside, and being physically active (but alas, two kids…see note above). I like to take bike rides (not the 50 mile spandex-wearing kind), dance (was a group exercise instructor/Zumba teacher for nearly 20 years), and run half marathons. I might also get roped into, I mean willingly volunteer to, coaching 4-5 year old rec department soccer this summer. I have a hard time saying no. Please don’t take advantage of that as I serve as your staff support, but do know that I’m here for you to make your association and membership experience be the best it can be!

Hello SNA Members, I’m Drew Reber, the new Events and Membership Manager for SNA-WI. I, much like Emily, am new to SNA as of January 2023 and am ready to learn and support all of your goals and interests. My role will work closely with Emily planning SNA-WI events and conferences, as well as managing and creating items for the SNA-WI website and social media accounts. I am excited to be a part of SNA-WI and am looking forward to planning exciting events in the coming months!

Prior to working with SNA-WI, I planned events and acted in a support role for the Village of Kimberly Parks and Recreation Department, the Wisconsin Timber Rattlers of Minor League Baseball, the University of Wisconsin-Whitewater, and most recently with Bernatello’s Foods.

Outside of work, you will either find me cheering on any Wisconsin sports team, or practicing 1 of the 8 instruments I play. I enjoy recording and producing my own music and working with my friends on any of their projects. I believe that music is a great form of self-expression and a place to channel creative thinking. I enjoy bringing out the creativity and voices of others and use that same philosophy in the events that I work on. I am very excited about the opportunity to work with you all and create the vision that you all see in SNA-WI!

DREW REBER EVENTS AND MEMBERSHIP MANAGER | DREWR@BADGERBAY.CO

LOUISIANA FILLET STYLE

LOOKING FOR A DELICIOUSLY CRISPY FILLET THAT LOOKS LIKE IT IS FRIED, BUT IS ACTUALLY BAKED?

This solid muscle, no soy, breaded fillet has the crispy, crunchy texture and familiar flavor students love - without being fried. Serve these fillets simply on a bun with mayo or spicy mayo, and topped with pickles for a crowd-pleasing sandwich.

Serving Size: 1 Fillet (4oz) 2oz M/MA

Pack Size: 4/5lb 80 Servings/Case

#60438

LOVE THAT CHICKEN!

THESE CRISPY BAKED CHICKEN BREAST FILLETS COMPETE WITH POPULAR SANDWICHES FROM FAVORITE FAST FOOD CHAINS!

SUPERIOR HIGH SCHOOL FALL 2022 NEW MENU ITEMS

BY JAMIE WILSON, 2022-2023 SNA-WI LEGISLATIVE COMMITTEE CHAIR

These Superior High School Fall 2022 New Menu items with recipes that are here to stay!! The Crispy BBQ Mac & Cheese is super easy and our kids love it! Our students say this Build Your Own Beef Barbacoa Bowl w/WG Cilantro Lime Rice looks and tastes like a beef bowl from Chipotle or Qdoba!! We add this Superior Kale Salad to our salad bar weekly and it disappears every time. Lastly, our Vegetable Lo Mein uses whole grain linguine and fresh ginger for an added punch. This menu item is served with whole grain popcorn chicken drizzled with low sodium teriyaki, orange or honey sriracha sauce.

Crispy BBQ Mac & Cheese

Number of Portions: 100 Size of Portion: 1 entree, 195.860gm

ž Entree, macaroni & cheese, rf, rs, wg, 6oz, frozen, usda c720, 6/5# – 37lb, 8oz

ž Whole grain, corn chips, fritos, 1oz, dry, sulf 203273, 8/16oz – 4lb

Preparations Instructions

ž Misc., bacon, crumbles, 3/8 inch, cooked, frozen, sulf 558536, 10# case – 1lb

ž Condiment, bbq sauce, sweet baby ray’s, dry, sulf 290059, 4/1 gallon – 1c, 2tsp

1. Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.

2. Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.

3. Remove frozen product from freezer using oldest pack date first. CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.

4. Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.

5. Prepare macaroni & cheese pouches: Place sealed bag in a steamer or in a boiling water

ž Heat approximately 45 minutes or until product reaches serving temperature. CAUTION: Open bag carefully avoid being burned.

ž CCP: Heat to 165°F or higher for at least 15 seconds

6. Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.

7. Open bacon package and place in serving container. Hold warm if desired.

8. Open fritos package and place near service area.

9. At time of service, assemble dish as described: Scoop 6oz of mac & cheese into serving vessel using 6ozscoop or spoodle. Garnish with 1/2 (0.5) ounce of fritos across top of mac and cheese. Top with 1/2 ounce of bacon crumbles. Optional: Drizzle 1 teaspoon of bbq sauce over top of crispy mac & cheese

10. Offer each student 6oz of mac & cheese topped with0.5 oz of fritos and 0.5 oz of bacon crumbles drizzled with 0.5 teaspoon of bbq sauce. CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded. CCP: Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product. CCP: Record time and internal temperature of completed recipe on daily log.

continued on page 33

Sweet Kale Salad

Number of Portions: 80

Size of Portion: 1/2 cup

Vegetable, Kale, Chopped, Fresh, SULF 136231, 5# – 5 lb.

Vegetable, Carrots, Matchstick, Fresh, SULF 144024, 5# – 5 lb.

Vegetable, Brussels Sprouts, Shredded, Fresh, SULF 143388, 5# – 5 lb.

ž M/MA, Sunflower Seeds, Roasted & Salted, Dry, SULF 431627, 5# – 1 lb.

ž Fruit, Cranberries, Dried, Infused, Dry, SULF 430065, 5# – 1 lb.

ž Condiment, Dressing, Poppyseed, Dry, SULF 463480, 2/1 gallon – 2 qt

Preparations Instructions

1. Food prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.

2. Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.

3. Remove product from cooler and dry storage using oldest pack date first. CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.

4. Mix all ingredients together. Refrigerate. CCP: Ensure cold food is held at a temperature below 41° F.

5. Serve 1/2 cup salad using 4 oz disher to student to provide 1/8 cup Dark Green, 1/8 cup Red Orange, 1/8cup Other Vegetable, and 1/8 cup Fruit.

CORRECTIVE ACTION COLD FOOD: Any food item being served cold must be maintained at or below 41. In the event the temperature of the cold item rises above 41 it must be returned to a refrigerated or frozen atmosphere and temperature reduced to 41 or below.

CCP: Record time and internal temperature of completed recipe on daily log.

Rice

3. Combine rice, water, oil, salt, lime juice, and cilantro into a 2-inch steam table pan. Stir to combine. Cover tightly. For 100 servings use 4 pans.

4. OVEN METHOD: Cook in a 350 °F oven for 45 to 55 minutes. STEAMER METHOD: Cook in a steamer for 30 to 40 minutes.

5. Remove from oven or steam and let sit for 10 to 15 minutes.

6. Remove cover; fluff rice before serving. CCP: Hot hold, above 140 °F for service. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.

Beef

7. Fill large stock pot with enough water to cover barbacoa. Bring water to boil. Place barbacoa in original bag in boiling water.

8. Boil for 1 hour 15 minutes to 1 hour 25 minutes and until internal temperature reaches 140°F as measured by a meat thermometer.

9. Remove from water and place product in pan.

10. Remove bag and shred with fingers, tongs, or meat forks.

Build Your Own Beef & Rice Bowl

Number of Portions: 100

Size of Portion: 1 cup

Whole Grain, Rice, Brown, Parboiled, Dry, SULF 381542, 25# bag – 6 gal., 1 qt. cooked

Water, Tap, Drinking, 1 cup = 8 fl oz – 3 gal., 2 c.

Seasoning, Olive Oil, Extra Virgin, Dry, SULF 267667, 1 gallon – 2 c.

Misc, Lime Juice, Fresh, Cooler, SULF 227512, 1 gal – 1 qt.

Seasoning, Salt, Iodized, Dry, SULF

308702, 18/2.5# – 2 Tbsp., 2 tsp.

Seasoning, Cilantro, Fresh, Cooler, SULF 127712, 8 oz – 3 c.

Preparations Instructions

M/MA, Cheese, Cheddar, RF, Shredded, Cooler, SULF, USDA 100012, 6/5# – 6 lb. 4 oz.

M/MA, Barbacoa, Beef, FC, Frozen, SULF 553255, 4/5# bags – 12 lb. 8 oz. Vegetable, Tomato, Salsa, Fire Roasted, Canned, Dry, SULF 198486, 6/#10 – 1 gal., 2 qt., 1 c.

ž Vegetable, Mixed, Baja Roast, Frozen, SULF 760822, 12# – 3 gal., 2 c.

1. Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.

2. Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination. CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before andafter glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.

11. Using kitchen scale, measure 2.0oz of barbacoa by weight. Determine proper serving size and utensil needed for assembly step. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°

Corn

12. Remove vegetable blend from freezer using oldest pack date first.

13. Place product in clean, 4” steam pan for heating.

14. Cook in steamer until internal temperature reaches 165° F, about 1 hour. Stir occasionally.

15. Remove from oven or steam and hold hot until bowl assembly. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.

16. Remove canned salsa from dry storage using oldest pack date first.

17. Clean top of can before opening. Ensure that can has no dents or defects. Using, clean can opener, open can. Discard lid. Caution: Edges are sharp. Use caution when handling.

18. Place salsa in serving pan and chill until assembly step.

Assemble Rice Bowls

19. In a serving vessel, assemble the following:

Add one (1) cup of cilantro rice

ž Add 2.0 oz (by weight) of barbacoa on top of rice

Add 1.0 ounce of shredded cheese using 1 oz ladle

ž Add 1/2 cup of baja corn vegetable blend using #8 scoop

Add 1/4 cup of salsa

Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.

continued on page 35

LEGISLATIVE COMMITTEE CHAIR REPORT (CONTINUED)

Vegetable Lo Mein

Number of Portions: 100

Size of Portion: 1 cup

Misc., Sauce, Teriyaki, Jug, Dry, SULF 463070, 4/65 oz – 3 c.

ž Seasoning, Ginger, Fresh, Minced, Cooler, SULF 141068, 5# – 1/4c.

Vegetable, Carrots, Matchstick, Fresh, SULF 144024, 5# – 1 gal.

ž Vegetable, Cabbage, Shred with color, Fresh, SULF 143411, 5# – 5 lb.

Vegetable, Pea Pods, Fresh, SULF 141073, 5# – 5 lb.

ž Whole Grain, Pasta, Linguini, 2oz, dry, 2WG, Barilla, SULF Special Order,20/16oz – 12 lb. 8 oz. dry to cooked

Preparations Instructions

1. Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.

2. Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.

3. Remove products from cooler and dry

storage using oldest pack date first. CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.

4. Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.

5. Wash all raw fruits and vegetables thoroughly before combining with other ingredients including:

ž Unpeeled fresh fruit and vegetables that are served whole or cut into pieces. Fruits and vegetables that are peeled and cut to use in cooking or served ready-to-eat.

Wash fresh produce vigorously under cold running water or by using chemicals that comply with the 2001 FDA Food Code. Packaged fruits and vegetables labeled as being previously washed and ready-to-eat are not required to be washed.

6. Remove any damaged or bruised areas. Cut peppers and onion into thin strips appropriate for stir fry.

7. Blanch cabbage and carrots in boiling water for about 2 minutes. Strain (reserve hot liquid to cook pasta)and chill in ice cold water, drain thoroughly.

8. Cook pasta in vegetable water for 8 minutes, strain. Rinse with cold water and mix with 1/4 cup vegetable oil.

9. In tilt skillet, stir in small amount of oil, cabbage, carrots, and pea pods. Add ginger and teriyaki sauce. Cook until tender but still have slight crunch.

10. Add noodles to tilt skillet. Toss vegetables with pasta noodles.

11. Remove product from skillet. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.

12. Offer one (1) cup Vegetable Lo Mein to each student

BRIDGFORD SLIDERS, TWO WAYS

UNATTRIBUTED

Enjoy these Bridgford sliders two ways: Chicken Parmesan Sliders or “School Spirit” Sliders.

Chicken Parmesan Sliders

ž Bridgford white whole wheat heat & serve rolls, code 6672 (1 oz grain serving) or use #6673 (for a 2 oz grain serving), thawed and heated according to package instructions – 24

ž Frozen cooked breaded chicken breasts (2 oz each piece), heated according to package instructions – 24

Preparations Instructions

ž Mozzarella or provolone cheese, each slice divided into 4 equal squares – 12 slices

ž Heated marinara sauce – 1 cup

“School Spirit” Sliders

ž Bridgford honey wheat yeast bakery roll dough or

ž Bridgford white whole wheat heat & serve rolls

ž Lunch meat

Preparations Instructions

ž Cheese

Lettuce

Tomato slices

1. Bake or heat desired number of Bridgford Rolls according to the product instructions.

2. Slice rolls in half, horizontally; use rolls to make mini-sandwiches, filled with various lunch meat, cheese, lettuce, tomato slices, and more.

1. Bake or heat desired number of Bridgford Rolls according to the product instructions.

2. Slice rolls in half, horizontally; use rolls to make mini-sandwiches, filled with various lunch meat, cheese, lettuce, tomato slices, and more.

1 roll equals 2 ounces equivalent grain servings.

1 roll equals 2 ounces equivalent grain servings.

GORDON FOOD SERVICE RECIPE

VEGETABLE FRITTATA

UNATTRIBUTED

Vegetable Frittata

Number of Portions: 25

Size of Portion: 1 muffin

ž Fresh sliced mushrooms, chopped – 1 1/4 quart

ž Yellow onions, diced – 3 cup, chpd

Red bell peppers, diced – 1 qt, chpd

Salt – 2 teaspoon

Regular grind black pepper – 1 teaspoon

Preparations Instructions

ž Spinach chpd iqf comm r – 2 quart

ž Shredded cheddar cheese – 2 cup

Skim milk – 1 cup

Whole eggs – 1 1/4 quart

Whole wheat flour – 1 1/2 cup 1 tablespoon

1. Preheat oven. Conventional oven: 350 °F or Convection oven: 325 °F.

2. In a large stock pot, add mushrooms, onions, bell peppers, salt, and pepper. Stir well. Sauté uncovered over medium-high heat for 2 minutes.

3. Add spinach. Cook uncovered over medium heat for 1-2 minutes until wilted.

4. Pour 2 qt (about 3 lb 10 oz vegetable mixture into a steam table pan (12” x 20” x 2 ½”). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

5. Cover and refrigerate at 40 °F for 30 minutes.

6. After cooled. drain excess liquid from spinach using a strainer if needed. Place spinach mixture in a bowl and sprinkle 2 cups (about 8 oz) cheese over spinach. Stir well.

7. Lightly coat muffin pan (20 ½” x 14”) with pan release spray. Using a ¼ cup measuring cup portion (about 2 oz) vegetable mixture into each muffin cup (25 muffins). Set aside for step 9. For 25 servings, use 2 muffin pans. For 50 servings, use 3 muffin pans.

8. Combine milk, eggs, and flour in a large bowl. Stir well.

9. Using a ¼ measuring cup portion ¼ cup (about 2 oz) egg mixture on top of vegetable mixture in each muffin cup.

10. Bake until golden brown and eggs are slightly firm: Conventional oven: 350 °F for 30 minutes or Convection oven: 325 °F for 20 minutes. CCP: FINAL INTERNAL COOKING TEMPERATURE MUST REACH A MINIMUM OF 165°F, HELD FOR <1 SECOND. CCP: HOT FOODS HELD FOR LATER SERVICE MUST MAINTAIN A MINIMUM INTERNAL TEMPERATURE OF 135°F.

11. Serve 1 frittata muffin.

Nominate a Colleague Nominate a Colleague You Admire! You Admire!

LIFETIME LIFETIME

The Dr Katie Wilson Lifetime Achievement Award recognizes SNA-WI members who have outstanding contributions to SNA-WI and school nutrition during their school nutrition career

Naming of the Award: The award recognizes lifetime achievement in school nutrition and no one in recent history has accomplished more in school nutrition than Dr Katie Wilson Dr Katie Wilson has served as SNA-WI President, SNA National President, Director of ICN, Deputy under the Secretary of Food and Consumer Sciences at the USDA and is the Executive Director of the Urban School Food Alliance Dr Katie Wilson has been a strong advocate for School Nutrition throughout her career

Award Criteria

The nominee:

Must have worked in school nutrition, either at the School District Level, State Agency, or in an educational institution directly involved in the training of School Nutrition Professionals

Nomination for this award can be made by any current SNA-WI member. Candidates for this award do not have to be a current member of SNA-WI but do need to have been a past member of at least 10 years of service

Have served SNA-WI as an officer or board member on the Chapter or State level.

Selection of Winner

The winner from the pool of nominees will be selected by the members of the SNA-WI Executive Board.

*Nominations are due by May 1st

YOU SERVE THEM. WE’LL SERVE YOU.

We’re committed to helping your business be successful through our People, Products, and Platforms. With new capabilities, better value, personalized offers, unparalleled product assortment, trusted expertise and innovation — we have all the tools you need.

Nominate a Colleague Nominate a Colleague You Admire! You Admire!

The Director of the Year Award recognizes school nutrition directors for the contributions they have made throughout their school nutrition career

Who Can Be Nominated?

The nominee must be:

Currently and for the past three years, a School Nutrition Director at the school district level

Currently and for the past three years, an SNA member in the District Director or Major City Director sections.

The nominee must also have:

Served in at least one position on the state or national executive board OR as a member on a state or national committee.

Are There Any Restrictions?

The nominee cannot be:

A current state or national SNA president

A current SNA national Board of Directors member.

A current SNA member in the Employee or Manager category

Hold a title or job responsibilities that do not confirm the nominee's status as school nutrition director

A previous national winner of the Outstanding Director of the Year award or Director of the Year award.

Self-nominations are accepted and highly encouraged! Nominations must be submitted through the Submittable platform SNA will not accept nominations from current members of the SNA national Board of Directors or of SNA national

How Will the Entries Be Judged?

The nominee will be judged on four categories:

Cafeteria Environment (worth 30% of total score)

Management and Staff Development (worth 20% of total score).

SNA Involvement (worth 15% of total score)

School and Community Outreach (worth 30% of total score)

Has SNA Certificate or Credential (worth 5% of total score).

State Judging: Each year, every state association may award one individual with the Employee of the Year award. State entries will be judged by a panel appointed by the State President to determine a state winner State winners submitted to SNA by March 15 will automatically advance to the regional judging.

Regional Judging: State winning entries will be judged by a panel of volunteers to determine a regional winner. Regional winners will automatically advance to the national judging

National Judging: Regional winning entries will be judged by the National SNA Board of Directors to determine a national winner

How Will Winner be Recognized and Rewarded?

Award winners will receive the below prizes:

State winners will receive a certificate and ribbon Regional winners will received a pin, certificate, and $50. National winners will receive a plaque and all-expense paid trip to ANC, up to $1,000

Additional awards and recognition may be given to state winners by the state association

Nominate a Colleague Nominate a Colleague You Admire! You Admire!

The Manager of the Year Award, in honor of Louise Sublette, recognizes school nutrition managers for the contributions they have made throughout their school nutrition career

Who Can Be Nominated?

The nominee must be:

A current SNA member in the Foodservice/Nutrition Manager/Head Cook/Assistant Manager section

Assigned to one school OR to a central kitchen that serves multiple schools

Currently acts as manager, head cook, or assistant manager and is assigned to one school OR to a central kitchen that serves multiple schools

Are There Any Restrictions?

The nominee cannot be:

A current state or national SNA president

A current SNA national Board of Directors member

A current member of an SNA national standing or strategic committee. Employed as a supervisor on a system-wide bases.

An SNA member in the Employee or Director category

Hold a title or have job responsibilities that do not confirm the nominee's status as a manager

A previous national winner of the Manager of the Year award

Self-nominations are accepted and highly encouraged! Nominations must be submitted through the Submittable platform. SNA will not accept nominations from current members of the SNA national Board of Directors or of SNA national.

How Will the Entries Be Judged?

The nominee will be judged on four categories:

Cafeteria Environment (worth 30% of total score)

Management and Staff Development (worth 20% of total score)

SNA Involvement (worth 15% of total score).

School and Community Outreach (worth 30% of total score).

Has SNA Certificate or Credential (worth 5% of total score)

State Judging: Each year, every state association may award one individual with the Employee of the Year award State entries will be judged by a panel appointed by the State President to determine a state winner State winners submitted to SNA by March 15 will automatically advance to the regional judging.

Regional Judging: State winning entries will be judged by a panel of volunteers to determine a regional winner. Regional winners will automatically advance to the national judging

National Judging: Regional winning entries will be judged by the National SNA Board of Directors to determine a national winner

How Will Winner be Recognized and Rewarded?

Award winners will receive the below prizes:

State winners will receive a certificate and ribbon.

Regional winners will received a pin, certificate, and $50.

National winners will receive a plaque and all-expense paid trip to ANC, up to $1,000

Additional awards and recognition may be given to state winners by the state association

Nominate a Colleague Nominate a Colleague You Admire! You Admire!

Nominate your colleague for SNA’s Employee of the Year Award. The Employee of the Year award recognizes non-managerial school nutrition employees for the contributions they have made throughout their school nutrition career

Who Can Be Nominated?

The nominee must be:

A current SNA member in the School Nutrition or Child Care Employee Section

Currently employed in a school foodservice or childcare nutrition program

Currently employed in a non-managerial role in the school nutrition profession, such as a cook, baker, cashier, assistant, etc.

Are There Any Restrictions?

The nominee cannot be:

A current state or national SNA president

A current SNA national Board of Directors member

A current member of an SNA national standing or strategic committee

A current SNA member in the Manager or Director category.

Hold a title or job responsibilities that do not confirm the nominee's stats as non-managerial staff.

A previous national winner of the Employee of the Year Award or Hear of the Program Award

Self-nominations are accepted and highly encouraged! Nominations must be submitted through the Submittable platform SNA will not accept nominations from current members of the SNA national Board of Directors or of SNA national

How Will the Entries Be Judged?

The nominee will be judged on four categories:

Customer Service Skills (worth 30% of total score).

Creativity (worth 20% of total score)

Commitment to Professional Development (worth 15% of total score)

Dedication to the School Nutrition Profession (worth 30% of total score)

Has SNA Certificate (worth 5% of total score).

State Judging: Each year, every state association may award one individual with the Employee of the Year award. State entries will be judged by a panel appointed by the State President to determine a state winner State winners submitted to SNA by March 15 will automatically advance to the regional judging

Regional Judging: State winning entries will be judged by a panel of volunteers to determine a regional winner Regional winners will automatically advance to the national judging.

National Judging: Regional winning entries will be judged by the National SNA Board of Directors to determine a national winner.

How Will Winner be Recognized and Rewarded?

Award winners will receive the below prizes:

State winners will receive a certificate and ribbon

Regional winners will received a pin, certificate, and $50

National winners will receive a plaque and all-expense paid trip to ANC, up to $1,000.

Additional awards and recognition may be given to state winners by the state association

*Nominations are due by March 1st

For SDM multiple applicants, you may use a spreadsheet found at www.schoolnutrition.org/sdm.

See reverse side for important information.

change.

SNA National and State Membership Application Guidelines

Membership Application for Individual and School District Memberships.

Instructions for completing the front of this application:

1 Please indicate if you have ever been a SNA member

2 Print your full name as you would like it to appear in your membership record and on your membership card.

3. Print your email address and job title. o

4 Print your current school district.

5 Print your current school name.

6 If you know your local chapter number, please fill in.

7 Print your work and home phone number

8 Print your work mailing address.

9 Print your home mailing address.

10 Print full name of member referrer who introduced you to SNA (only needed for new members). This will give the person credits for Star Club and annual membership campaign drives. Optional: Include referrer s SNA member ID.

11 Please review the membership categories listed. Check one that best describes your position. School District/State Agency Membership (SDM) is a membership managed or coordinated by the school district/state agency and can be transferred to another individual in the same membership category. Please check with your district to see if you are eligible for SDM.

12 Please check if you are employed by public school, private school, or private management company

13 Please indicate if your employer pays your dues.

14 Please indicate if you are responsible for school nutrition operations in your school district.

15 Record your national dues based on membership category checked.

16 Record your state dues based on the dues listed on left side of application under “Your state dues are:"

17 All applications must include the processing fee.

18 Please add national, state dues and processing fee amounts. This is the total dues amount to be paid. Applications with incorrect total amount will be returned resulting in a delay of member benefits.

19 Record your optional contribution to the School Nutrition Foundation. The School Nutrition Foundation is a 501(c)(3) organization and donations are tax deductible Your contribution of $10 or more will be acknowledged by the School Nutrition Foundation

20 Add national dues, state dues, processing fee and any optional contributions. This is the total payment.

21 If paying by credit card, please visit www.schoolnutrition.org.

22 This box must be completed for SDM applicants.

23. Please sign and date your completed application. Required for individual membership only. Mail your application and payment to SNA, SNA Depository PO Box 719297, Philadelphia, PA 19171-9297

Membership dues cover a full year of member benefits. Processing of application takes approximately two to four weeks from receipt of payment. Once application is processed, new members will be able to access and print their membership card by logging in at www.schoolnutrition.org.

Cooks, chefs, bakers, bookkeepers, technicians, assistants, etc.

Full-time students enrolled in post-secondary nutrition, health or other food related program. Does not include right to vote.

Retired Members.

Supervisors, Specialist, Executive Chefs

School Nutrition Director, Supervisor, Specialist (Major City)

State Agency Director, Supervisor, Specialist School Nutrition Educator Other

Part-Time Staff (less than 4 hours daily)

Managers, head cooks, head chefs, assistant managers. Working in a school nutrition program at the school district level.

Working in a school nutrition program where the school district enrollment is 40,000 or more or city population is 200,000 or more.

Working in state office for child nutrition programs, including nutrition education.

Faculty working in a college/university setting. Principals, Superintendents, Teachers, etc. Does not include right to vote.

Optional membership category for retired or part-time school nutrition staff. Does not include a subscription to SN magazine or the right to vote in the annual SNA election.

Note: Contributions or gifts to SNA are not deductible as charitable contributions for federal income tax purposes. Contributions to the Foundation are deductible for IRS purposes. $2.00 of your national dues is used for your subscription to the SN magazine.