Executive Board Meeting/House of Delegates Meeting
Silent Auction Check-in
Pre-Con Sessions
Leadership Academy
Director Coffee & Conversation
Learning Sessions
Opening General Session featuring Marli Williams
EXPO Private Showing
Learning Sessions
EXPO OPEN to ALL
School Level Session featuring Marli Williams
Learning Sessions for System Level
75th Anniversary Silver & Gold Celebration
Director’s Networking Breakfast (Ticketed)
Learning Sessions
District Meeting
EXPO OPEN to ALL
Learning Sessions
2026 Legacy Awards Reception
Trade Show Etiquette: Making a Positive Impression
Trade shows provide excellent opportunities for networking, showcasing products, and generating leads. However, to maximize your success, it’s essential to follow proper etiquette. Here are key guidelines to ensure a professional and productive experience:
First impressions matter. Wear professional attire that aligns with your industry’s standards. Comfortable yet polished shoes are also a must, as you’ll likely be on your feet all day.
Maintain a friendly demeanor, smile, and make eye contact. Avoid standing with your arms crossed or looking at your phone, as this can make you seem uninterested.
Greet attendees warmly and ask open-ended questions to initiate conversations. However, avoid being overly aggressive in your sales pitch—allow visitors to express their needs and interests.
Trade shows can be crowded, but respecting personal space is crucial. Give people room to browse and interact with your booth without feeling pressured.
Time is valuable at a trade show. While it’s important to engage with potential leads, be mindful of their time and keep conversations focused and efficient.
When giving or receiving a business card, do so with both hands or a polite gesture. Take a moment to look at the card before putting it away to show respect.
Unless you are trying a sample, step away from your booth if you need a snack or meal. Eating in front of visitors can seem unprofessional and unwelcoming.
Trade shows generate valuable connections—be sure to follow up with new contacts within a few days to maintain momentum and build relationships.
By following these etiquette tips, you’ll create a positive impression, foster meaningful connections, and enhance your trade show experience.
Opening General Session Friday, April 17th, 9:00 am
School nutrition leaders are asked to do more than ever, serve nutritious meals, navigate changing regulations, manage staffing shortages, support students’ well-being, and lead teams with care, all while keeping operations running smoothly. In the midst of constant demands, your energy isn’t just important, it’s essential.
In this uplifting and interactive keynote, leadership speaker and energy expert Marli Williams introduces a powerful, practical approach to sustainable leadership through Energy Intelligence™, a human-centered framework that helps leaders manage their energy (not just their time) so they can lead with clarity, resilience, and heart. Whether you’re leading a district-wide program, supporting frontline cafeteria staff, or navigating change with limited resources, this experience offers a meaningful reset and real-world tools you can use immediately.
This isn’t about working harder. It’s about leading smarter, with intention and care, for yourself and your team. Because when school nutrition leaders are fully charged, they don’t just nourish students, they strengthen communities and shape futures. Let’s change the way we lead, together.
Marli Williams
Keynote Speaker, Podcast Host & Energy Intelligence™ Expert
Rich Chicks Seasoned Hand Pulled Chicken, Fully Cooked - No Antibiotics Ever (NAE)
In this session, attendees will learn how accurate and complete production records guide menu planning and forecasting, reduce waste, and improve daily kitchen operations. Participants will gain confidence using production records as a roadmap for success through real-world examples and discussion, helping them work smarter and lead with confidence.
Mtg Room 5
Friday, April 17th 8:00 AM
Advocating for Child Nutrition: 75 Years Strong
with Dee Mathis
Celebrate 75 years of dedication to school nutrition while looking ahead to the next chapter of advocacy. Featuring guest speakers - Mark Oswalt from the SNA Board and Laura Bracci with American Heart Association - this session will reflect on partnerships and progress made shaping the future of child nutrition programs.
Friday, April 17th 8:00 AM
First Timers
Get the most out of your first GSNA conference experience! Join your fellow newbies for a quick overview of what you can expect to learn, do and see. with David Pearson & Sheila Cooper
Friday, April 17th 8:00 AM
Wellness by the Glass
with Will McWhirter & Cindy Cooper
Mtg Room 8
The Dairy Alliance’s Wellness by the Glass training provides school nutrition staff with a comprehensive overview of milk’s role in a healthy diet. We’ll cover the basics of milk varieties, nutritional benefits, and tips for promoting milk consumption among students. We’ll aim to equip you with the knowledge and tools needed to confidently incorporate and advocate for milk as a key part of balanced school meals. We’ll introduce the National Dairy’s Council’s new Smart Swaps promotion, too, with innovative and practical student-approved recipes for school nutrition programs.
Friday, April 17th
8:00 AM
Make Your Meeting Sparkle
Who says meetings have to be boring? In this fun and sassy session, we’ll show you how to elevate your local and district meetings from routine to remarkable. Learn simple ways to boost engagement, add creativity, and keep attendees excited to participate. Best of all, you’ll leave with a step-by-step meeting template to help you plan polished, purposeful meetings that truly sparkle. Get ready to add a little shine to every meeting you lead! with Jess Peaden, Heidi Aselton, & Margaret Rentz
Friday, April 17th 11:30 AM
with Brenda Merrit & Monika Griner
In this session, participants will strengthen their understanding of National School Lunch Program requirements for accurately counting reimbursable meals at the Point of Service. Through practical examples and discussion, attendees will learn strategies to prevent overt identification, conduct effective edit checks, and identify common counting and claiming errors to keep their programs compliant and running smoothly.
Friday, April 17th 11:30 AM
Easy Peanut Recipes
with Carlos Granderson & Josh Swinney for Protein-Rich Snacks and Meals
Chef Carlos will demonstrate simple recipes to increase protein in snacks and meals utilizing Georgia Peanuts.
Friday, April 17th 11:30 AM
What to Expect When You're Inspecting:
with Natasha Cox Health Inspector Tips 101
A fun, interactive, and practical look at what inspectors look for during a food safety inspection. In this session, you'll learn common violations, simple prevention strategies, and how to keep your facility safe every day. From the newest hire to the most seasoned employee, you will walk away with the confidence you need to face any health inspection.
MERCHANDISING BARREL COOLER
Graphic panels are easily exchanged for visual updates/customization/product branding Heavy duty casters for smooth rolling
Features: 4 levels of good display with each level holding 2 containers for food display & service. Container racks are sized to fit standard traps already used in lunch rooms. Bags include zipper tops & name plates for labeling.
High schools across the nation are introducing cold brew coffee bars. Cold Sell’s mobile coffee package allows students a new beverage option to kick-starting their day with dairy based protein.
Fold-up Metal Service Cart: Swivel & locking wheels/2 shelves for coffee service
Scenario-Based Workshop for Managers with Sharon Stroman
In this interactive session, managers will work through real-world school nutrition challenges using, practical, leadership-focused strategies. Participants will collaborate on scenario-based activities that strengthen problem-solving skills, build confidence in handling difficult situations, and support a positive, solutions-driven culture within their teams.
Friday, April 17th 3:45 PM
Play Your Way to Success:
The Productive Power of Play & Cultivating Joy Everyday with Marli Williams
This interactive workshop is designed to inspire, motivate, and educate the audience to rediscover the truepower of play, redefine what it means, and why it matters. Making play a priority and focusing on moments of joy are both proven to decrease stress, cultivate resilience, and reduce the chance of burnout. Ultimately, this increases the capacity to make a difference and feel more hopeful for the future. The audience will walk away feeling energized and ready to show up for themselves so they can serve their communities.
Friday, April 17th 3:45 PM
Orientation for Nutrition Employees (ONE) Reimagined:
A Fresh, Aligned Start for Nutrition Staff
with Rolandria Boyce
Orientation for Nutrition Employees (O.N.E.) has been reimagined to strengthen and streamline the onboarding experience for school nutrition professionals. This interactive tool is designed to foster collaboration between leaders and staff, creating a shared understanding of roles, expectations, and best practices. The updated O.N.E. aligns with our mission of serving quality school meals, fostering student and community engagement, and supporting continuous professional development.
Friday, April 17th 3:45 PM
Communicating with
Navigating Key Conversations with School Administration with Ashley Whitener
with Rolandria Boyce
Participants will learn how to present data, communicate program goals, and build collaborative relationships that support both student success and operational effectiveness. As we honor the legacy of the past and build the future, this session highlights how effective communication helps elevate the profession, strengthen partnerships, and ensure our programs continue to have a timeless impact and lasting influence for the next generation of students.
Friday, April 17th 3:45 PM
Using Data to Serve Real Food
with Real Results
with Greta Allen, RDN & Lea Boehm
You know the meals you serve matter, but how do you prove it? Join for a panel of GA school food leaders and non-profit staff to see how clear, compelling data makes the case for real food to parents, students, staff, and administrators. You’ll leave with practical sound bites and visuals to communicate your impact, whether to a skeptical parent or a school board. If you love data, storytelling, and peer learning, this session is for you.
Friday, April 17th 3:45 PM
Coaching with Purpose:
Emotional Intelligence and Accountability in the Workplace
with Dr. Dana Bing
Emotional Intelligence, Accountability, and Purposeful Coaching are essential leadership competencies that directly influence the effectiveness, culture, and performance of school nutrition programs. Emotional Intelligence fosters trust and stability in high-demand environments. Accountability ensures operational integrity, food safety, and reliability. Purposeful Coaching develops staff capacity, confidence, and ownership. Together, these principles strengthen leadership effectiveness, improve team cohesion, and ultimately enhance our ability to consistently serve students with excellence, professionalism, and care.
Saturday, April 18th
8:30 AM
Building the Future:
AI Tools for School Nutrition Managers
with Chris Krygier
As GSNA celebrates 75 years of leadership and excellence, discover how Artificial Intelligence can help School Nutrition Managers save time and simplify daily tasks. This session demonstrates practical ways to use AI to draft emails, build staff schedules, and create images for bulletin boards and school communications. Learn how simple tools can reduce repetitive work, support your team, and help programs continue building the future of school nutrition.
Saturday, April 18th 8:30 AM
Customer service is essential in school nutrition because it helps create a welcoming environment where students feel valued and encouraged to participate in school meals. Positive interactions build trust, support healthy choices, and ensure every student feels cared for.
GO HOME EARLY.
Transforming School Spaces. Inspiring Student Experiences.
Take a Seat
No two cafeterias are alike. We create customized seating and wall graphics that solve space challenges and invite students to stay, connect,
From concept to completion, we help schools turn cafeterias into dynamic spaces that support connection, comfort, and community.
Talk with our chief innovator and discover how your cafeteria can become a space students love.
Saturday, April 18th
8:30 AM
Mtg Room 7
Wellness by the Glass
with Will McWhirter
& Cindy Cooper
The Dairy Alliance’s Wellness by the Glass training provides school nutrition staff with a comprehensive overview of milk’s role in a healthy diet. We’ll cover the basics of milk varieties, nutritional benefits, and tips for promoting milk consumption among students. We’ll aim to equip you with the knowledge and tools needed to confidently incorporate and advocate for milk as a key part of balanced school meals. We’ll introduce the National Dairy’s Council’s new Smart Swaps promotion, too, with innovative and practical student-approved recipes for school nutrition programs.
Saturday, April 18th 8:30 AM
Interviews are more than questions and answers—they are opportunities to own your story. Stepping Into YOUR Legacy equips participants with practical strategies to confidently sell themselves by clearly communicating their skills, experience, and value. Through real-life examples, honest conversation, and mindset-building tools, attendees will learn how to show up with confidence, authenticity, and purpose. Participants will leave empowered to make strong impressions, stand out in interviews, and step boldly into the legacy they are creating.
Saturday, April 18th
8:30 AM
Mtg Room 9
Enduring Excellence:
Food Allergy Management Plan
with Tarrah Westercamp, MS, RDN, SNS
Are you looking to incorporate more diverse recipes into your menu, but don’t know how to start with food allergies? Join us for an interactive session discussing best practices for adding food allergens back to the menu while ensuring proper food allergy management. This session will include tips and tricks for creating a practical food allergy management process. Shine brightly as we develop a plan to safely serve allergens and communicate effectively while incorporating innovative, diverse recipes into your menus. This session will include specific examples of incorporating allergen foods back on the menu from the food service director's perspective.
Saturday, April 18th 8:30 AM
Building Your GSNA Legacy:
with Laura Lynn Scholarships, Certification, and Leadership Goals
Step into your future while honoring your legacy. This session explores GSNA certification, credentialing pathways, and scholarship opportunities designed to elevate your career in school nutrition. Discover how investing in your professional growth today not only strengthens your skills and confidence, but also builds a lasting legacy of leadership, excellence, and impact for the next generation.
Saturday, April 18th 1:45 PM
From Resources to Results:
Dive into strategies for fostering confidence in kitchen teams, injecting purpose into operations, and propelling your program to new heights in delivering quality school meals. Uncover the power of nurturing a K-12 Culinary Culture dedicated to culinary excellence. Explore the blueprint for structuring your program to ensure best practices across the board. From comprehensive training and standardized recipes to menu planning that embraces culinary trends, locally sourced ingredients, and the art of scratch cooking, discover the keys to culinary success. The Secret Ingredient
with Chef Michael Dubose
Saturday, April 18th 1:45 PM
Cheryl Jones
For 75 years, GSNA has been the heartbeat of Georgia’s school nutrition professionals. We stand on the shoulders of the pioneers who started it all, lead with the expertise of those serving today, and look forward with a promise to keep every child fed and ready to learn for the next 75 and beyond.
Saturday, April 18th 1:45 PM
Mtg Room 7
Maximizing Impact:
Feeding Rural Communities the Non-Congregate Way
with Anastasia Tsekeris & Christina Nichols
Join the Georgia Department of Education and No Kid Hungry for an informative presentation on implementing rural non-congregate flexibilities in the Seamless Summer Option program. This session will highlight successful No Kid Hungry school partnerships, basic requirements of the non-congregate model, and the meaningful impact of this program on rural communities.
Saturday, April 18th 1:45 PM
As GSNA celebrates 75 years of leadership and excellence, school nutrition professionals continue to set the golden standard for service and student connection. In today’s cafeterias, staff interact with students of many ages—each with unique communication styles and expectations. This session explores practical strategies for delivering exceptional customer service that resonates with every age group.
Saturday, April 18th 1:45 PM with Dawn Lewis, Sheila Cooper & Shelley Daniel
The Power of PEP:
Creating Programs that Nourish School Nutrition Teams
Discover how to build a Professional Enrichment Program (PEP) that supports, motivates, and grows your school nutrition team. This session will explore practical strategies for designing meaningful training opportunities, encouraging staff engagement, and strengthening professional skills. Participants will learn how to create programs that inspire confidence, improve performance, and foster a culture of continuous growth—helping school nutrition employees thrive while better serving their students and school communities.
Saturday, April 18th 1:45 PM with David Thomas Distribution
Saturday, April 18th
2:40 PM
with Janet Mitchell
Buying Kitchen Equipment for School Nutrition Programs is a big investment. Making the right choices can impact operations and budgets for years. This session will share practical tips for planning, selecting, and purchasing equipment for k-12 kitchens.
Saturday, April 18th 2:40 PM
Advocating for Child Nutrition: Mtg Room 5
75 Years Strong
with Dee Mathis
Celebrate 75 years of dedication to school nutrition while looking ahead to the next chapter of advocacy. Featuring guest speakers - Mark Oswalt from the SNA Board and Laura Bracci with American Heart Association - this session will reflect on partnerships and progress made shaping the future of child nutrition programs.
Saturday, April 18th
2:40 PM
on the Lunch Tray: School Meals in a Changing Policy Landscape
with Anastasia Tsekeris
H.R.1 introduced historic changes to SNAP and other federal safety net programs. In this session, we’ll dive into how these changes at the federal level will impact Georgia communities, including schools and the children they feed.
Saturday, April 18th 2:40 PM
This session will explore practical ways school nutrition leaders can strengthen their own confidence while empowering staff to perform at their best. Learn simple leadership techniques, training strategies and culture building habits that create a more capable, motivated and confident team. in You and
with Bruce Marlette
Saturday, April 18th
2:40 PM
Food Safe:
Focus on Food Allergies
Food allergies impact millions of students nationwide, and preventing allergic reactions starts with strong food-safety practices. In this session, we’ll explore the most common food allergens, how cross-contact occurs, and the critical role school nutrition professionals play in keeping students safe. Participants will learn practical strategies for identifying allergens, preventing cross-contact in busy kitchens, reading labels accurately, and responding appropriately to allergic reactions. This training empowers staff with the confidence and knowledge needed to create a safer dining experience for every student.
with Jessica Brooks
Mtg Room 9
through Records (Production)
with Danielle Freeman & Latonia Jones
This session outlines the required steps to accurately complete a school nutrition production record. The production record documents what was planned, prepared, and served for each meal. Staff must list menu items, portion sizes, planned servings, and required meal components. Record the quantity of each ingredient used, including any substitutions. After service, document reimbursable meals, a la carte sales, leftovers, and waste. Ensure the record meets meal pattern requirements and is signed and dated for compliance and audit purposes.
Saturday, April 18th
2:40 PM
Polishing the Silver:
Interactive Session on Difficult Situations
with Condus Shuman
This interactive session explores real scenarios involving staff conflict, parent concerns, compliance challenges, and customer service issues common in school nutrition environments. Through guided discussion, role-playing, and peer collaboration, attendees will learn how to “polish” difficult moments into opportunities for growth, leadership, and positive outcomes to sparkle with excellence. Participants will leave with practical tools, communication strategies, and conflict-resolution techniques that help uphold a golden standard of professionalism with professionalism, confidence, and clarity while strengthening their teams and school communities.
Ben Porter Salon
Sponsor
Tiffany Ridley, Rep & GSNA Industry Advisory Co-Chair
Bruce Marlette VP of Culinary & Equipment bruce@mm-reps.com
McKinzy McCollum Director of
Zack Coltek Territory Manager / Corporate Chef zack@mm-reps.com
V illa s by th e S e a Re s o r t
& Co nfe re n ce C e nte r
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B e a chvi ew Cl u b H ote l
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B E ACH E S
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G re at D u n es B e a ch Pa r k*
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National Historic Landmark District
In 1886, Jekyll Island was purchased to become an exclusive winter retreat, known as the Jekyll Island Club. It soon became recognized as “the richest, most inaccessible club in the world.” Club members included such notable figures as J.P. Morgan, Joseph Pulitzer, William K. Vanderbilt, and Marshall Field.
Members prized the island for its “sense of splendid isolation,” beautiful landscape, and moderate climate. Jekyll Island, with its cottage colony and clubhouse, was viewed as a little paradise, where members and guests pursued “a life of elegant leisure.”
Here, they enjoyed a variety of outdoor pursuits, such as hunting, horseback riding, skeet shooting, golf, tennis, biking, croquet, lawn bowling, picnics, and carriage rides. Today, the former Club grounds comprise a 240-acre site with 34 historic structures. The Jekyll Island Club National Historic Landmark is one of the largest ongoing restoration projects in the southeastern United States, attracting curious guests from around the world.
Moss Cottage
This cottage was built in 1896, as shown by the inscription in seashells on the front. Typical of the early club cottages, its rustic appearance is a reflection of the casual lifestyle of the original club members, who sought to escape from the pressures of the city to hunt, fish, and enjoy the natural beauty of the coastal environment. Downstairs are an entrance hall, a game room with wood shingle walls, a parlor, a dining room and servant’s area with butler’s pantry and kitchen. Upstairs are five family bedrooms, two full baths, one-half bath, and a servant’s room. The attic floor contains seven rooms, probably used as servants’ quarters, storage, and one bathroom. The cottage, like many built during the Club Era, also has a basement. Originally, a solarium was located on the south side of the cottage.
Mistletoe Cottage
Architect Charles Alling Gifford designed Mistletoe Cottage. He worked with the architectural firm of McKim, Mead, and White in New York City before opening his own firm there. The firm was the primary developer of the Colonial Revival and Shingle styles of architecture in the United States.
Gifford was best known as a designer of resort hotels, including Mount Washington Hotel in Bretton Woods, New Hampshire (which was owned by Club member, Joseph Stickney) and Clifton Hall in Niagara Falls, New York. He also designed the New Jersey State buildings for the World’s Colombian Exposition in Chicago in 1893, and the Louisiana Purchase Exposition in St. Louis in 1904.
Between 1896 and 1900, Charles Gifford was commissioned to design five buildings for the Club and its members. Gifford also designed the Glynn County Courthouse in a Beaux-Arts style, which is quite different than the styles he utilized here on the island.
Faith Chapel
Prior to Faith Chapel’s construction in 1904, Club members attended services in the tiny Union Chapel, which was originally located in the north end of the Club compound near the Gould Tennis Court. Between 1898 and 1904 Charlotte Maurice had arranged for visiting clergymen, and had welcomed clergy of several different denominations. This inclusiveness continued in the new chapel, with Episcopalian, Presbyterian, and other denomination.
After funds were raised to construct Faith Chapel, Union Chapel was moved to the area known as “Red Row” that contained the homes of African-American employees. The furnishings in Faith Chapel complement the Gothic Revival architecture, with their simple forms and trefoil cutouts recalling the technique of Medieval craftsman and the decoration of European Gothic cathedrals.
Indian Mound Cottage
By the time the house was completed, six private cottages were listed on the Glynn County tax rolls for Jekyll Island. Included on the rolls were cottages built by McKay, Brown, Fairbanks, Maurice, Baker, and Furness. In addition, the main Clubhouse and several service buildings were extant.
Originally, McKay’s home looked very different, inside and outside, than it does today. It had only one public room, the parlor to the right of the front door. The remaining rooms were bedrooms, each with its own bath, which is why there is now the unusual feature of a bathroom opening onto the Reception Room. William Rockefeller made extensive changes to the house between 1912 and 1917:
• Added the porte-cochere or covered driveway
• Added dormers on the north façade
• Added the hand-operated dumbwaiter/baggage elevator and a walk-in safe
Changed columns on porches from Queen Anne to more classical Doric
Extended living room and a second-floor bedroom with the large rounded bay addition
Painted the natural woodwork of the house to a white paint
Rockefeller’s finished cottage included eight family rooms plus six servant/service rooms on the two main floors, in addition to servants’ rooms on the third floor. Rockefeller was also responsible for building the sea wall in front of his house in 1916.
Goodyear Cottage
Architects John Carrere and Thomas Hastings of New York City designed this white stucco winter home, typical of Mediterranean Revival architecture. Their firm also designed the New York Public Library and the Ponce de Leon Hotel in St. Augustine, Florida. The cottage was built in 1906 for the lumber baron, Frank Henry Goodyear of Buffalo, New York. There are seven rooms and a half-bath on the first floor and five bedrooms and three baths on the second floor. The third floor originally contained a servant’s room, a bath, and a storage area. The house was restored in 1974 and is now used as a center for the creative arts, housing the Jekyll Island Arts Association and the Jekyll Island Pottery Guild. Exhibits by both local and visiting artists are on display monthly.
Hollybourne Cottage
Hollybourne Cottage was built in 1890 by Club member Charles Stewart Maurice. Maurice helped to construct many road and railway bridges across the country. By the time Maurice retired in 1895, he had helped traverse many of the nation’s major waterways and had been instrumental in the construction of major landmarks around the country.
Hollybourne Cottage is one of Maurice’s many unique creations. The fabulous vacation retreat that Maurice built on Jekyll Island in 1890 was designed to be an architectural wonder of its own. The style was called Jacobethan or pseudo-Jacobean and was an early example of an eclectic Tudor style popular from 1890 until 1940. The home features Flemish gables, paired chimney flues, and patterned stonework. It is the only home built during the Club era with tabby. The home was constructed with a steel support system, solid base of 19 brick piers in the basement, and a system of trusses to help distribute the weight and support the living and dining room ceilings without the use of beams.
In its original condition, the vacation retreat was a much-loved haven for Mr. and Mrs. Maurice and their nine children. The Maurice family made an annual pilgrimage to Jekyll Island, where they enjoyed a whirlwind of entertainments and explored the island’s simple pleasures.
Today, however, the cottage remains a diamond in the rough, with ongoing efforts to preserve the structure.
DuBignon Cottage
Built in 1884 by John Eugene DuBignon, this home was originally located on the site of Sans Souci, but was moved to its present location in 1896 in preparation for the construction of Sans Souci. Mules pulled the house with the help of skids and logs. The structure was lowered on to brick piers, lattice was added under the porch and the exterior color scheme was altered to make the porch posts and window trim considerably darker. Decorative brackets and gutters were also added. It is likely that the Club added numerous enhancements, including the addition of faux marble to the fireplaces and decorative scoring on the hallway and parlor floors.
For over 95 years we’ve been engineering and manufacturing refrigeration designed to handle the rigors of daily foodservice use.
Along our journey, we opted to include advanced features as standard, to ensure long service life and reduced total cost of ownership. From
Jekyll Island Georgia's Jewel Trivia
1. The Indians who first inhabited Jekyll Island were the__________?
a. Apache b. Seminole c. Guale d. Kokobono
2. The Guale Indians referred to the island as________?
a. Hopoto b. Feenoke c. Tupelo d. Ospo
3. After claiming the island, James Olgethorpe renamed it Jekyll Island after his good friend________________?
a. Sir Etieene Jekyll b. Dr. Jekyll c. Sir Joseph Jekyll d. Judge Harwell Jekyll
4. The second brewery in Georgia was located on Jekyll Island.
True
False
5. The Horton House is only one of two structures still standing using the genuine method of construction through the use of "tabby"
True
False
6. During the prosperous years of the Jekyll Island Club it was noted that what percentage of the nation's wealth was located with the members of the club?
a. one eighth b. one third c. one sixth d. one quarter
7. The dissolving of the club was mainly due to _________________
a. The Great Depression b. A fire c. A hurricane d. WWII
8. There was once an enemy tank that was mistakenly reported to have been successfully landed on the island. The tracks they actually saw were made by a_______________________
9. The first transcontinental phone call was made from Jekyll Island. To which city did they call?
a. San Diego b. Los Angeles c. San Francisco d. Long Beach
10. The one distinct characteristic that all the millionaires' cottages shared was the fact that_________________
a. None of them had a kitchen b. The each used the same architect c. There were no swimming pools d. They could not be resold
11. Which one of these was never a resort hotel on Jekyll Island?
a. The Carriage Inn b. The Ladha Island Inn
c. The Starfish Inn d. Sam Sneads Buccaneer
12. The Rocks that border the beach line in the middle of the island were installed to prevent beach erosion and financed by a federal grant during the term of what president?
a. Lyndon B. Johnson b. John F. Kennedy c. D wight Eisenhower d. Harry S. Truman
13. Which one of these is not a road on Jekyll Island?
a. Bond b. Howland c. Borden d. Sidney
14. In 1956 there was a small beach front amusement park that was eventually destroyed by Hurricane Dora. What was its name?
a. Blackbeards Fun Park b. Sandcastle Amusement Park c. Pirates Passage d. Peppermint land
Answers on Page 73.
Jekyll Island Georgia's Jewel Trivia
1. Guale. The Guale Indians inhabited many of the coastal barrier islands.
2. Ospo. One of the millionaire cottages owned by Walter Jennings was fittingly named Villa Ospo.
3. Sir Joseph Jekyll. James Olgethorpe played a major role in military operations and securing the entire Georgia Coast.
4. False. The first brewery in Georgia was built on Jekyll Island. The remains can still be seen today on the island's northwest side.
5. True. The Horton Family raised Sea Island cotton on Jekyll Island.
6. One sixth. The nation's wealthiest and most powerful businessmen made the island their winter retreat. These included the likes of Rockefeller, Pulitzer, J.P. Morgan, Macy, and etc.
7. WWII. The German U-boats sighted off the coast posed a threat.
8. Sea turtle. The turtle's tracks up to the dunes to lay a nest of eggs and its return tracks to the ocean were spaced apart as to appear as if a tank had been dropped off. The soldiers at a beach watchtower alerted their superiors the next morning of the invasion.
9. San Francisco. The powerful club members entertained many of this countries historically prominent people.
10. None of them had a kitchen. Every meal was prepared at the club itself. The social aspects of the club focused around grand dinners in the evening.
11. The Starfish Inn. The island has had a variety of hotel ownerships over the years.
12. Lyndon B. Johnson. The need and effectiveness of the rocks has always been questioned.
13. Sidney. Many of the streets were named after the club members.
14. Peppermint Land. The park included a Ferris Wheel, Go-cart track, a miniature train, a small roller coaster and various other rides.
GSNA 75th Diamond Anniversar y Golf Tournament
Wednesday, April 15th TEE TIME: 1:00 PM
Pine Lakes Golf Club
322 Captain Wylly Rd, Jekyll Island, GA 31527
Get ready for a fun-filled day on the greens as we kick off the 75th Anniversary of GSNA!
The GSN Foundation 2026 Annual Golf Tournament is all about “Fairways & Friendship” celebrating the relationships, connections, and camaraderie that GSNA has proudly fostered for 75 years. Our tournament has a long-standing tradition of bringing people together and creating friendships that last well beyond the final hole.
This year, we’re heading to the beautiful Jekyll Island, and we invite you to add a little sparkle to the celebration! As you prepare to hit the fairways, plan to incorporate diamond-inspired flair into your golf attire. Think classic golf style with a hint of shine polished whites, soft silvers, and refined accents that feel right at home on Jekyll Island.
Registration Team Registration: $525
Individual Registration: $130 Lunch will be provided.
Tee Time: 1:00 PM
Join us for a memorable day of golf, friendship, and celebration as we honor 75 years of GSNA on the fairways!
Grain, whole grain-rich & Smart Snacks compliant 25% Less Sugar than the leading competitor1 Thaw & Serve format in two student favorite flavors
Reminder: product-based added sugars standards only apply to cereal, yogurt and flavored milk!
1Pillsbury™ 1 Grain IW mu n has 10g sugar per 45g serving. The leading K12 1 Grain Mu n has 17g sugar per 57g serving. 2Circana, National Eating Trends®; Sourced from Home/Retail. Period 2YE Feb’25. 3Circana SupplyTrack®, 12ME May ‘25, Adj Dollars K12 Channel. 4No artificial flavors or certified colors.
GSNA Discusses Key GA Issues at LAC
The Georgia School Nutrition Association (GSNA) hosted a successful Legislative Conference on February 3, 2026, in Atlanta, followed by a Day at the Capitol on February 4, 2026. These impactful events brought together school nutrition professionals from across the state to strengthen their advocacy skills and engage directly in the legislative process.
During the conference, attendees gained valuable insights into current state issues, legislative priorities, and e ective strategies for communicating the importance of school nutrition programs. The energy and commitment in the room reflected GSNA’s strong legacy of leadership and dedication to student success.
On the Day at the Capitol, members had the opportunity to meet with legislators, share their stories, and highlight the critical role school nutrition programs play in supporting Georgia’s students. Their presence made a meaningful impact, ensuring that the voices of school nutrition professionals were heard and valued.
Together, these events showcased the power of advocacy and the importance of staying engaged at the state level to protect and advance school nutrition programs. Special thank you to all our industry partners that attended as well as Dee Mathis, PPL Chair, who put together an awesome conference.
Making a Di erence for Georgia Students
Members of the Georgia School Nutrition Association (GSNA) proudly represented our state at the School Nutrition Association Legislative Action Conference 2026, held March 8–10, 2026, in Washington, DC. This important annual event brings together school nutrition professionals as well as industry partners from across the nation to advocate for policies that support students, strengthen meal programs, and ensure access to nutritious meals for all children.
Throughout the conference, GSNA members and industry partners engaged in meaningful discussions with legislators and policymakers, sharing firsthand experiences from Georgia’s school nutrition programs. These conversations are vital in helping decision-makers understand the real impact of federal policies on our schools and communities. Our delegation demonstrated strong leadership and a unified voice, continuing GSNA’s legacy of advocacy and service.
For those who have never attended, the Legislative Action Conference is a powerful and inspiring experience. It o ers the opportunity to make your voice heard, build connections, and be part of meaningful change at the national level. We encourage more GSNA members to consider attending next year and join us in continuing to advocate for the students and programs we serve every day.
S.N.A.P. Success AcrossGeorg ia !
The Georgia School Nutrition Association’s 2026 School Nutrition Assistant’s Program (S.N.A.P.) training was a tremendous success! Designed to support and empower school nutrition assistants, this year’s program delivered engaging, hands-on learning experiences across the state. Four well-attended sessions were hosted in: Whitfield County,Houston County, Valdosta and Glynn County.
Participants rolled up their sleeves and dove into interactive sessions focused on essential skills, including equipment use, knife skills, recipe troubleshooting, and sanitation basics. These practical experiences provided attendees with tools they can immediately apply in their daily operations. A special thank you goes to our outstanding presenters who generously shared their knowledge and expertise:Bruce Marlette and McKinzy McCollum – Master Marketing, David Pearson and Je Lett –Pace Reps, Dawn St. Michel – Lamar County Schools and Vanessa Hayes – Valdosta City Schools
GSNA also extends sincere appreciation to our industry partners—General Mills, Kellanova, and PepsiCo—for providing snacks and supporting the success of these training sessions.
Thanks to the collaboration, dedication, and enthusiasm of everyone involved, the 2026 S.N.A.P. training series made a meaningful impact on school nutrition professionals across Georgia. We look forward to building on this success in the future!
Houston County
Glynn County
P R O U D T O B E A D I A M O ND S P O NS O R B r u c e M a r l e t t e
V P o f C u l in a r y & E qu ip m e n t
b r u c e @ m m - r e p s . c o m
Equipment Solutions That Support:
Speed
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Menu
Durability
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CGA
JOIN US AT GSNA 2026
Jekyll Island, Georgia
This spring, CGA Reps is proud to be part of a milestone moment as the school nutrition community celebrates the 75 Anniversary of GSNA at the Annual Conference. th For 75 years, GSNA has supported the professionals who fuel student success every day and we're honored to celebrate alongside you.
LIVE COOKING DEMONSTRATIONS
Experience live, hands-on cooking with
F E A T U R E D M A N U F A C T U R E R S
April 16-18, 2026
Booths 102, 104, 201 & 203
From warewashing and cold storage to combi cooking, serving lines, and beyond, CGA unites trusted partners delivering labor-saving equipment designed specifically to support school nutrition programs. Director of K-12 plawrence@cgareps com
