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 1,000 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.
NEWSLETTER CONTRIBUTORS
CAITLIN HARRISON
MAGGIE SANNA
NICOLE LENZNER
STACY NELSON
KAITLIN TAURIAINEN
NATHAN BUTZLAFF BECKY TERRY HOWARD MCCANN
MICHELLE EVENSON
CONNIE SEIBER
SNA-WI STAFF
EXECUTIVE DIRECTOR Eric Ostermann
ASSOCIATION DIRECTOR Meghan Leahy
EVENTS AND MEMBERSHIP MANAGER Liza Rosenthal
GRAPHIC DESIGNER Skyler Wolff
SNA-WI OFFICE
563 Carter Court, Suite B, Kimberly, WI 54136 920-560-5630 | snaw-wi@badgerbay.co
INDUSTRY INFO
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!
Board of Directors PRESIDENT
Stacy Nelson Menomonie Area School District Menomonie, WI stacy_nelson@msd.k12.wi.us
PRESIDENT-ELECT
Caitlin Harrison
Elmbrook School District Brookfield, WI harrisoc@elmbrookschools.org
IMMEDIATE PAST PRESIDENT
Kaitlin Tauriainen, Ashwaubenon School District Ashwaubenon, WI ktauriainen@ashwaubenonk12.org
SECRETARY/TREASURER
Jamie Wilson, Superior School District Superior, WI jamie.wilson@superior.k12.wi.us
CHAPTER PRESIDENT REPRESENTATIVE
Michelle Evenson, West Salem School District West Salem, WI michelle.evenson@hotmail.coms
EDUCATION COMMITTEE CHAIR
Maggie Sanna, Monona Grove School District Monona Grove, WI margaret.sanna@mgschools.net
LEGISLATIVE COMMITTEE CHAIR
Caitlin Harrison, Elmbrook School District Brookfield, WI harrisoc@elmbrookschools.org
MARKETING AND MEDIA COMMITTEE CHAIR
Nicole Lenzner, Prescott School District Prescott, WI lenznern@prescott.k12.wi.us
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MEMBERSHIP COMMITTEE CHAIR
Becky Terry, DeForest School District DeForest, WI bterry@deforestschools.org
INDUSTRY REPRESENTATIVE
Howard McCann, Daly + DeRoma St. Louis Park, MN howard@dalyderoma.com
DPI STATE DIRECTOR
Jessica Sharkus, Wisconsin Department of Public Instruction Madison, WI jessica.sharkus@dpi.wi.gov
Servicing
Cooking Equipment
Combi Oven
Rapid Cook Oven
Warmers
Fryers
Ranges
Booster Heaters
Pasta Cookers
Garbage Disposals
Steamers
Boilers
Coffee Equipment
Grills
Steam Tables
and more
WELCOME, NEW SNA-WI MEMBERS!
New Members as of 2/25/2026
Ingrid Bergeland Superior SD
Katherine Ellis Rice Lake Area SD
Cathy Jacobson La Crosse SD
Jason Kulick
Jessica Mckittrick
Julie McMahon La Crosse SD
Karen Munson La Crosse SD
Emily Przywojski La Crosse SD
Acxion
Anderson
Solutions
ASC1
Boelter
Daly & DeRoma
Reps
Dole Packaged Foods
Fein Borthers
Foster Farms
General Mills
General Parts, LLC
IFD Foodservice Distributor
J&J Snacks
J.T.M. FoodGrouop
Kellanova
Albie’s
CORE
Domino’s Smart Slice
ES Foods
Aspire
Benedict
Cavedish Farms Inc.
Donovan Food Brokerage
HPS - Group Purchasing
Land O’Lakes, Inc.
MBC Companies - Nardone Bros and Baker Crafters
Mirkovich and Associates
National Food Group, Inc
PBJ Commercial Agents, Inc.
Rich’s Products
SA Piazza “Wild Mike’s Pizza”
PepsiCo Foodervice
Peterson Farms Fresh Inc.
Preformance Foodservice
Red Gold
Redco Foodservice Equipment
Schwan’s Company
Simplot
Streich Equipment Co., Inc.
Super Bakery
Tasty Brands
Taylor Farms Illinois, Inc.
The YES Group
TriMark USA
Zink Foodservice
S&F Foods Inc
Sunset Orchard/Richland Hills
SNA-WI member emails delivered directly to your inbox
ITW Food Equipment Group
Kessenich’s
Master Sales
Pro Team Foodservice Advisors
Street Level Food Marketing
The Waite Group
Tyson
Wisconsin Beef Council, Inc.
K-12 Foodservice Solutions
REFINING OUR RECIPES FOR SUCCESS
STACY NELSON | 2025-26 PRESIDENT | MENOMONIE, WI
It is hard to believe that we are already heading into February in 2026! I hope your new year has gotten off to a fantastic start.
As we dive into the theme, Recipes, Tips, & Tricks in the Kitchen, I can’t help but see the similarities between a well-organized pantry, and a well-run organization. We all know those little “hacks” that make life easier, whether it’s knowing a pinch of salt makes a chocolate cake pop or remembering that a sharp knife is actually safer than a dull one. Those small adjustments make the work lighter and the results much sweeter.
In that same spirit, your Board of Directors has been busy behind the scenes doing some “kitchen prep” of our own. We’re focused on making sure SNA-WI remains efficient, effective, and truly ready to serve you. Cleaning Out the Pantry Just as you might reorganize your spice rack to toss out the expired stuff and find what you need faster, we’ve been hard at work updating our bylaws. Our Bylaws Committee has met several times to strip away the outdated “ingredients” that no longer serve us, replacing them with clear, modern guidelines. These updates will ensure our governance is as streamlined as a professional kitchen and fully in line with National SNA standards.
Strengthening Our Local Chapters We know the heart of this organization is our members and the local chapters you call home. To help you be as effective as possible, we are looking for the best ways to support our active chapters while ensuring members across the state have great local options. The Bylaws Committee is currently working on solutions for this, and we’re looking forward to sharing the details at an upcoming listening session prior to the House of Delegates special meeting.
A kitchen is just a room until the chef arrives. The same is true for our association. Your feedback is the “seasoning” that helps us get the flavor of this organization just right. As we move forward with these structural improvements, please don’t hesitate to reach out with your thoughts on how we can better support your work at the local level.
In the meantime, I hope you enjoy the fantastic culinary tips shared by your peers in this issue and these kitchen hacks make your workday a little easier. Thanks for being such a vital part of this ‘recipe’ that makes SNA-WI work!
Warmly,
Nelson
RECIPES FOR SPRING BLUEBERRY BAGELS
CAITLIN HARRISON | 2025-26 PRESIDENT-ELECT | ELMBROOK, WI
For this recipe issue of school tray today, I wanted to highlight a fun menu item we recently prepared and served to our students. At Elmbrook and a lot of schools around the nation, we are seeking to add more scratch cooking every menu cycle, while making sure it is manageable and scalable in our buildings.
A few years ago we decided to try our hands at menuing scratch made bagels. That’s right- fully scratch, hand rolled, proofed and fresh baked bagels. This is a big lift, but with the support of our team and great organization with our team members, we created a 3 day process to offer fresh, homemade bagels to our students at breakfast kindergarten through 8th grade.
This project has been very fun and successful to see our staff learn a new skill and have students get excited about breakfast. We certainly do not menu this every day, but typically do it one time per year as a special event.
Here is our schedule and best practices that we have found in rolling out this bagel initiative over the years;
Day 1 prep- mix the dough, portion and shape the bagels. Let sit in a cooler overnight to cold ferment.
Day 2 prep- Boil and Bake proofed bagels using our steam kettle or utilize your steamer to get that classic bagel crust
Day 3 prep- Slice and wrap bagels to be ready for transport out to all buildings
We choose to centralize the work in one kitchen and ship out the bagels to all the buildings for breakfast service- you could certainly modify what works best for your operation! So if you are up for a challenge- give these scratch made bagels a try!
Homemade Blueberry Bagel
General Information
Ingredients
Name
Flour, Stone Ground Whole Wheat 1/50lb, ConAgra (GFS 330094)
Flour, All-purpose, 50lb, Ardent Mills
Salt, table
Yeast, Active Dry (GFS 453722)
Beverages, water, tap, municipal
Brown Sugar, 25#, Gordon Choice, GFS025BRN
Preparation Instructions
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WHAT DRIVES STUDENT PARTICIPATION?
THEME DAYS THAT SPARK JOY IN THE CAFETERIA
BECKY TERRY | 2024-25 MEMBERSHIP COMMITTEE CHAIR | DEFOREST, WI
School nutrition professionals know that participation is about more than what’s on the tray — it’s about creating an experience. Thoughtfully planned theme days can energize the cafeteria, increase participation, and provide something students, staff, and families genuinely look forward to. Even better, they can be implemented with minimal time and budget.
Here are several low-cost, low-effort ideas that have successfully increased participation in our KG–6 district.
Start with a Familiar Menu — Add a Creative Twist
Begin by identifying a medium-participation day on your current cycle menu. Then, select a theme that resonates with your student population. The best inspiration often comes directly from students — notice what they’re wearing, talking about, or playing. This year, we hosted both Minecraft and K-pop theme days. Both were scheduled on the first day back after a long break — a time when excitement can sometimes be low and routines are restarting.
Our original menu included:
• Breaded chicken sandwich
• Green beans
• Roasted garlic potatoes
• Mandarin oranges
• Milk
• Mini Rice Krispie treat
With a little creativity and simple decorations, the menu became:
• Chicken Jockey Sandwich
• Slime Block Green Beans
• Glowstone Mandarin Oranges
• Potion of Strength Milk
• Minecraft Mini Rice Krispie Treat
The food didn’t change — just the presentation and energy around it. The result? Participation increased by approximately 15%, and we received parent feedback sharing that students were excited to come to school just for lunch. That enthusiasm is powerful.
Host a Monthly “Try-It Day”
We also implemented a monthly “Try-It Day,” focusing primarily on fruits and vegetables using our DoD Fresh funds. A simple flyer shared with teachers and families helped build anticipation. Students now look forward to the opportunity to sample something new, and we’ve enjoyed watching hesitant eaters become more adventurous over time.
Consistent exposure, paired with positive promotion, makes a meaningful difference.
Celebrate Student Birthdays
Another successful initiative has been our monthly birthday celebration. On the last day of each month, we recognize all student birthdays from that month. Every student who takes school lunch receives the special birthday treat on the menu. Students celebrating a birthday that month receive the treat even if they do not participate in school lunch that day. This small gesture fosters inclusion and builds goodwill between the nutrition program and families.
MEMBERSHIP COMMITTEE CHAIR’S MESSAGE
WHAT DRIVES STUDENT PARTICIPATION? THEME DAYS THAT SPARK JOY IN THE CAFETERIA
Add a Sauce Station
Sometimes participation can increase with something as simple as choice. On popcorn chicken day, we offer an optional dipping sauce. Students love the opportunity to customize their meal — and dipping makes it fun. Small additions can create big excitement.
Create Color Days
Next month, we are launching our first “Orange Day,” where every menu item will be orange or orangish:
• Chicken nuggets
• Macaroni and cheese
• Baby carrots
• Orange pepper slices
• Mango applesauce
• Milk
Staff will wear orange, and we’ll decorate the serving area to match. We hope to expand this into a monthly color series throughout the year.
Building Joy — One Theme at a Time
Each of these ideas has been implemented with minimal cost and preparation time. The key is intentionality, consistency, and a willingness to meet students where their interests are.
Theme days remind us that school nutrition is about more than compliance and calories — it’s about connection. When students feel excitement and ownership around their meals, participation follows. We know districts everywhere are finding creative ways to engage their students. We would love to hear your ideas. Sharing strategies and successes strengthens our profession and helps us continue creating welcoming, joyful cafeteria environments for all.
Meeting the needs of your students and keeping up with regulations is hard.
We can help.
NEW RECIPES, SAME MISSION:
WHY TRYING SOMETHING NEW MATTERS
KAITLIN TAURIAINEN | 2025-26 IMMEDIATE PAST PRESIDENT | ASHWAUBENON , WI
If school nutrition had a motto, it might be: “We feed kids… and they’re vocal about our choices.” That’s exactly why trying new national school lunch recipes is such a big deal.
Let’s face it—menus can get a little predictable. Students notice. Staff notice. Even the steam tables notice. Introducing new, nationally developed recipes helps shake things up while still keeping us firmly within nutrition standards, budget requirements, and production realities. These recipes aren’t just trendy ideas pulled from thin air—they’re tested, compliant, and designed for real school kitchens run by real people.
But let’s be honest—some of the very best recipes don’t come from a website or a binder. They come from each other. Whether it’s a recipe shared at a conference, a quick email to a neighboring district, or a “you have to try this” moment in a Facebook group, school nutrition professionals are masters of recipesharing. Borrowing (okay, strategically stealing) recipes from friends in other districts is one of the best ways to find ideas that are already student-tested, staff-approved, and realistic for busy kitchens.
New recipes also give students a low-pressure way to try something different. A slightly new flavor, a new sauce, or a fresh take on a familiar favorite can be the difference between “No thanks” and “Ohhh, I like this.” And we all know that exposure matters—sometimes it takes a few tries before a student decides they’re officially on Team Roasted Veggies.
For staff, trying new recipes can be surprisingly energizing. It gives teams something fresh to work toward, sparks creativity, and builds pride when a new item is a hit. Even when a recipe needs tweaking (because let’s be honest—not everything is an instant success), the process helps strengthen skills and teamwork. National recipes—and the ones we trade with our school nutrition friends—also help us stay current. They reflect changing tastes, cultural influences, and the growing expectation that school meals be both nutritious and enjoyable. Trying them sends a clear message: school meals aren’t stuck in the past—we’re evolving right along with our students.
At the end of the day, trying new recipes is about more than food. It’s about participation, connection, and showing students that the meals we serve are thoughtful, intentional, and made with care. So go ahead— test that new recipe, call up a colleague, “borrow” their favorite menu item, and don’t be afraid to have a little fun with it. You never know when your new recipe will become the next next menu favorite.
NEW TRAY
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Chik’n & Waffles featuring Eggo® Eggoji™ Waffles Made With 16g Whole Grain
CHAPTER MEETING
EVENTS AND UPDATES
SNA-WI Chapter 5 Spring Meeting
Thursday, May 7, 2026 from 3:30 – 6:30pm
Location: Prescott High School
RSVP Here: School Nutrition Association of Wisconsin
Join your Chapter 5 president, Nicole Lenzer, for this fun Spring Chapter meeting. This fun event will take place at Prescott Highschool on Thursday, May 7th from 3:30 - 6:30pm.
Attendees will participate in Kitchen Olympics, Jeopardy, and a meal provided by Ranchers and IFD. Attendees are encouraged to bring a small basket for attendee drawing (all attendees will be entered). Large raffle prizes will be provided for the winners of the Kitchen Olympics and Jeopardy. It’s definitely an event you don’t want to miss!
For more information on beef as a nutrient-rich component of school lunch menus, visit www.beeftips.com/nutrition/k-12-school-foodservice. Power up with beef.
Spring meeting chapter 7
School Nutrition Association Chapter Meeting
Come Join in the fun . You could be a contestant
On Nutrition Ser vices Jeopardy.
Tour the new Kitchen at Wausau West
Learn about The temperature danger zone, crosscontamination, storage and sanitization just to name a few.
Take a deep dive into customer ser vice with our Hear t of the house workshop
Where: Wausau West 1200 W Wausau Ave, Wausau, WI 54401
commons
When: Thursday April 23th
Sign in will start at 3:45
The tour will start 4:00 followed by Jeopardy
The customer service workshop will begin at 5:00
You may also zoom in when you register I will send you a link Register with dmrow2000@gmail .com by April 17
A short chapter meeting will be held at 6:00 agendas will be available at the meeting.
KITCHEN
TIPS AND TRICKS
MICHELLE EVENSON | 2025-26 CHAPTER PRESIDENT REPRESENTATIVE | WEST SALEM , WI
Strawberry Crunch Parfait
A fun, cold breakfast or snack students love
When you’re looking for a quick, colorful option that feels like a treat but still fits school nutrition goals, this Strawberry Crunch Parfait checks all the boxes. Creamy strawberry yogurt, juicy strawberries, and a sprinkle of crunchy cereal make this parfait a hit with students of all ages—and it’s fast to assemble during busy service times.
Ingredients (Per Serving)
½ cup diced IQF strawberries (Dole)
4 oz low-fat strawberry yogurt (Yoplait ParfaitPro)
3 Tbsp Lucky Charms cereal (about ¼ bowl)
Preparation Instructions
Place ½ cup diced strawberries into a 10 oz serving cup. Pipe or spoon 4 oz yogurt over the strawberries.
Add cereal in the morning just before service.
Serve cold. CCP: Ensure cold food is held at 41°F or below.
Prep Ahead
Portion strawberries and yogurt into cups the day before or early morning and store covered under refrigeration. Hold assembled parfaits (without cereal) at 41°F or below until service.
Crunch Control
Add cereal the morning of service or right before serving to prevent it from becoming soggy. For grab-and-go lines, consider offering cereal in a small cup or packet for students to sprinkle on themselves.
Fresh Cut
FRUIT AND VEGETABLE PROGRAM
WHY MAGLIO’S?
Fresh-cut, pre-washed, and ready to serve
Maglio Companies partners with schools to deliver fresh-cut, pre-washed fruit and vegetables designed specifically for school nutrition programs and classrooms.
Leak-proof, rigid containers for classroom cleanliness
Portion-controlled options that help reduce food waste
Consistent quality and reliable supply
Proudly working with Wisconsin schools
PERFECT FOR FFVP & SCHOOL NUTRITION PROGRAMS
Our 1 oz and 2 oz fresh-cut fruit and vegetable packages allow students to enjoy a healthy fruit or vegetable sample while keeping portions manageable and waste minimal. Also available in 5 lb. trays (Pineapple, Watermelon, Honeydew, Cantaloupe, and Mixed Fruit).
WHY SPRING MATTERS MORE THATN YOU THINK
HOWARD MCCANN | 2025-26 INDUSTRY REPRESENTATIVE
The Calendar Turns Quickly
Just like that, the school year is underway, the holidays are behind us, and spring is already peeking around the corner. For our friends in K 12, that means one thing: the days are getting longer, and the window for completing summer projects is getting shorter.
Many think, “It’s only spring — we’ve got three months of summer to work with.” While true on paper, the reality is that nearly everyone prefers to schedule projects during the summer months when students aren’t in the building. That includes colleges and universities, not just K 12. As pipelines fill and orders are placed, lead times can quickly stretch into the next school year.
Avoiding the Summer Crunch
The best way to stay ahead is to start early.
Large kitchen equipment projects — dishroom remodels, kitchen redesigns, serving lines, and more — require significant lead time. You’ll need:
• Time to determine the right solutions
• Time to develop budget numbers
• Time for the bidding process
• Time for signed drawings, when required
And all of that happens before production even begins.
Food Programs Have Timelines Too
On the food side, deadlines may feel less rigid unless you’re planning holiday meals or working with Buy American items that face supply limitations, like juices and other items not commonly grown in the US.
• Distributors may set their own order submission schedules
When in doubt, ask your rep — they’re your best resource.
SECRETARY/TREASURER’S MESSAGE
LEARNING FROM OTHERS; PUSHING BOUNDARIES
Understanding the Players
Whether you’re working on food or equipment, the structure is similar:
• Manufacturers exist on both sides
• Food brokers (food side) and manufacturers’ reps (equipment side) serve similar roles
• Distributors/dealers are ultimately who you purchase from
• Brokers and reps often have test kitchens to help you evaluate products and find the best fit
Clear communication across all these partners ensures accurate forecasting and timely deliveries.
We Need You: Volunteer Opportunities with SNA WI
Here’s our shameless plug — because we truly can’t do this alone. We’re looking for volunteers to help strengthen SNA WI. Current open positions include:
Steering Committee
• Milk Marketing Rep
Education Committee
• Dairy Council Rep
Industry Advisory Board
• Distributor (Dealer) Rep
• Equipment Rep
Marketing & Media Committee
• K 12 Member
Membership Committee
• K 12 Member
Reach out to anyone on the board or on any of the committees and we’ll help you find the right fit.
Looking Ahead
Here’s to warmer days ahead — and a friendly reminder that summer will be here before you know it!
MENTORSHIP AND TOOLKITS FOR SNA-WI
TAKE A MOMENT TO BETTER CONNECT WITH SNA-WI
ARE YOU READY FOR SNA-WI 2026?
ATTENDEE & VENDOR REGISTRATION COMING SOON!
Register Today! The 2026 SNA-WI Annual Conference will be held Tuesday, June 16- Thursday, June 18, 2026 at the La Crosse Center in La Crosse, WI!
Plan to join over 200 school nutrition professionals and child nutrition advocates in Appleton, Wisconsin for education, exciting networking opportunities, and discovering new ways of taking action in what you do! We will be bringing back many great aspects to this year’s conference, such as an exciting Keynote Speaker, our Industry Food Show, and opportunities for attendees to connect with colleagues from neighboring school districts.
CEUs available to meet Certificate in School Nutrition, School Nutrition Specialist (SNS) Credentialing, and USDA Professional Standards.
Attendee Registration is Now Open - Register Here!
Vendor/Sponsor Registration is now Open - Register Here!
Registration Information
Full Conference Registration includes all meals, CEUs, Welcome Reception, Industry Food Show, conference materials, and access to the conference Whova app. One-Day Only registrants can choose between Tuesday, Wednesday, or Thursday only.
Registration Rates:
Bulk Registration: Sending several attendees from the same organization? If you’ve got four or more, email sna-wi @ badgerbay.co for a “bulk” attendee registration template to fill it out, send it back to the office, and we’ll send you one invoice to pay.
Cancellation Policy: Notice of registration cancellation must be received in writing to the SNA-WI office no later than June 2, 2026. No refunds will be processed after that date. Email your cancellation to sna-wi@badgerbay.co.
Hotel Information
Book early as the hotel is projected to sell out! Rooms are available at the Radisson Hotel La Crosse at a special group rate of $129/night (king) or $149/night (2 queens) + taxes and fees per room.
CLICK HERE to book your Radison reservation with our special booking link online. You can also call the Radisson Hotel La Crosse line at 608-784-6680 to make your reservation. If you are prompted for a code, use ‘2606SBAWAC.’
Reservations must be made by May 15, 2026.
Pre-Conference Urban School Food Alliance - Putting the Puzzle Pieces of Procurement Together Concentrate on Quality (separate registration is required) - Register Here!
Monday, June 15 from 1:00 - 7:30pm
SNA-WI is excited to offer this pre-conference, facilitated by Dr. Katie Wilson of Urban School Food Alliance. This training is brought to you by Urban School Food alliance USDA Cooperative Agreement on Improving School Food Procurement and the School Nutrition Association of Wi.
Presentation Title: Putting the Puzzle Pieces of Procurement Together Concentrate on Quality
Participants attending this training will:
• Understand how procurement in school food service is a process that takes time and commitment.
• Identify 12 steps of procurement that are essential to being successful.
• Practice a variety of procurement steps to better understand why they are critical to good procurement practices.
• Discuss the idea of developing solicitations awarding vendors based on service to deliver rather than lowest price point.
• Understand the value of a Request for Proposal (RFP) in developing strong, committed partnerships.
Certificates for CEUs for School Nutrition and for AND will be given at the end of the day.
ANNUAL CONFERENCE 2026
Pre-Conference Schedule:
12:30 pm: Registration/Light snacks
1:00 - 2:15 pm: Welcome from USFA and WI SNA, Identifying the 12 Puzzle Pieces of Procurement, Dr. Katie Wilson, SNS
3:15 - 3:45 pm: Forecasting for Success - Dr. Katie Wilson SNS
3:45 - 4:30 pm: Presentations/discussion of industry perspective in school procurement by three expert stakeholders in the procurement system. Dottie Arnold, MS Panel Moderator
4:30 - 5:00 pm: Value Based Procurement – Dottie Arnold, MS
5:00 - 5:45 pm: Dinner (Provided)
5:45 - 6:00 pm: Using Full USDA Entitlement Dollars and Tracking Drawdown –Dr. Katie Wilson, SNS
6:00 - 6:45 pm: Presentations/discussions with school nutrition directors who have established school food procurement best practices. Peggy Eller, (RD retired) Panel Moderator
6:45 - 7:00 pm: Developing Assessment for Solicitation Response – Dr. Katie Wilson, SNS
7:00 - 7:15 pm: Heading to a Food Show – Dr. Katie Wilson, SNS
7:15 - 7:30 pm: Evaluations, Q &A, Close of Day
Register Here!
Conference Schedule - Coming Soon!
Innovation Session - Apply Now!
SNA-WI is excited to invite companies to apply to be part of the first ever Annual Conference Innovation Sessions. Innovation Sessions are a unique way for companies to showcase their products to an audience during a breakout session. Learn more here!
Application Due March 31st! Apply here today!
Sponsor and Exhibitors
SINGLE COMPANY REGISTRATION - Exhibitor and Sponsor Registration is Now Open - Register Here!
BROKER REGISTRATION- FOR MULTIPLE BOOTHS ONLY:
Please fill out this Broker Registration Form to register multiple companies for the Food Show. We will then complete your registration and send you a final invoice.
Click Here or on the image to view the Sponsor and Exhibitor Prospectus.
On Wednesday, June 17 the Industry Food Show will begin with a ‘Directors Only’ early access from 11:15 am -12:00 pm. The full show will open to all attendees from 12:00 - 1:30 pm. Total Food Show time for vendors at their booth will be 11:00 - 1:30 pm. We encourage all SNA-WI Industry members to attend.
All standard & corner 8’ x 10’ booths include: 8’ back drape and 3’ side drape, (1) 8’ skirted table, (1) 8’ plain table, and (1) 7” x 44” identification sign.
Note: If you plan to use the kitchen at the FCEC, you must fill out the kitchen form that is provided on the registration form.
A $250 Late Fee is added if you register after May 18, 2026. Registration Deadline is May 25, 2026No registration will be accepted after this date.
Sponsorship Opportunities:
• Keynote Speaker Sponsor - $5,000 (1 Available)
• Conference App Sponsor - $3,000 (1 Available)
• Reception Sponsor - $2,500 (4 Available)
• Name tag Sponsor - $1,500 (1 Available)
• Conference Sponsor - $1,000 (6 Available)
BUILDING BUY-IN THROUGH STUDENT-DRIVEN RECIPES
MAGGIE SANNA | 2024-25 EDUCATION COMMITTEE CHAIR | MONONA GROVE, WI
Menu planning and recipe development can feel like a daunting undertaking, but some of the most exciting menu ideas don’t start in the kitchen. This year at Monona Grove, we have been intentional about partnering with students to help shape the recipes that show up on their trays, and the results have been both meaningful and delicious.
Inviting students into the recipe development process creates ownership, validates student voices, and turns school meals into a reflection of the communities we serve. When students see their ideas represented on the menu, the cafeteria becomes a space of connection rather than just convenience. Ultimately, these outcomes help boost student participation and strengthen school meal programs.
One of our favorite examples of this work was Around the World in 80 Trays, a state sponsored event that Monona Grove built entirely around student-submitted recipes. We partnered with our high school’s Student and Family Engagement Specialist, who worked alongside student organizations to collect recipes that represented their communities. The response was thoughtful and enthusiastic, with submissions from the Black Student Union, Asian Club, and Latinos Unidos.
Because the event fell during a short three-day school week, we featured one student-inspired recipe each day. The Asian Club kicked things off with a refreshing cucumber kimchi (recipe featured below). Midweek, we served our take on the Black Student Union’s banana pudding recipe. To close out the week, we offered a chilled arroz con leche topped with strawberries, chosen by Latinos Unidos. Each dish celebrated our students and our students across the district.
In addition to partnering with student organizations, we have also seen the value of collaborating with students who are developing culinary skills in the classroom. David Moskoff, an intern working with Monona Grove during the fall of 2025 and a culinary student enrolled at Madison College, worked to connect his mentorship in a ProStart class at a neighboring district with items served in the cafeteria. As someone working toward becoming a leader in both the culinary and school nutrition worlds, I asked David to describe the experience that led to the development of a fresh, studentapproved recipe with built-in buy-in.
EDUCATION COMMITTEE CHAIR’S MESSAGE
BUILDING BUY-IN THROUGH STUDENT-DRIVEN RECIPES
Here is his work, in his own words:
Through my internship with REAP Food Group as part of the School Food Innovators of Tomorrow project, funded by the Lake Michigan School Food System Innovation Grant, I had the opportunity to begin working with the ProStart team at Madison East High School and their instructor, Emily Sonneman.
In the fall of 2025, Emily had her class begin developing recipes that they would use to compete in March of 2026. I assisted with building out ideas and flavors, while also offering different cooking techniques. After completing their research and development, the class held a taste test vote, with a Chicken Alfredo recipe emerging as the winner. The other idea behind choosing a winner was to convert the winning recipe to meet school nutrition standards so it could be added to the school lunch menu. It has since been taste tested and has been well received.
During the spring of 2026, I will continue working with the ProStart team to finalize recipes for their upcoming competition, which must include an appetizer, an entrée, and a dessert. We will determine cooking techniques, required and allowed equipment, station assignments, and preparation procedures. We will have a test run of the competition the week prior and then compete at Fox Valley Technical College on March 12, 2026.
At Monona Grove, these partnerships have reshaped how we think about menu development. Rather than asking, “What should we serve?” we are increasingly asking, “Who can we build our menus with?” The answer might be a student organization, a culinary class, or even an individual student with a family recipe they are proud to share.
Moving forward, we are committed to continuing this work — finding new ways to bring students into the process, test ideas, and keep our menus evolving. Recipe development does not have to happen entirely behind the scenes. When we invite students to the table, we create meals that tell stories, build skills, and remind everyone that school food is about much more than what’s for lunch.
BUILDING BUY-IN THROUGH STUDENT-DRIVEN RECIPES
Asian Club’s Kimchi Cucumbers
Yield: 32 servings
Serving Size: 1/4 cup
Meal Contribution: 1/4 cup Vegetable, Other
Allergens: Contains fish, sesame, and soy
Preparation
1. Rehydrate dehydrated onions in cold water for 20 minutes. Drain well.
2. Wash cucumbers and slice thinly using a food processor, mandolin, or chef’s knife.
3. Place cucumbers in a large container. Sprinkle with salt and sugar.
4. Cover cucumbers with hot tap water and let stand for 15 minutes. Drain and rinse under cold water.
5. In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, fish sauce, garlic, and red pepper flakes.
6. Combine drained cucumbers and rehydrated onions with dressing. Toss thoroughly.
7. Marinate overnight under refrigeration at 41°F or below.
8. Portion 1/4 cup per serving. Ensure product is cold held at 41°F or below.
Ingredients
• 3 lb 6 oz fresh cucumbers, thinly sliced
• 3 Tbsp dehydrated onions
• 3 Tbsp kosher salt
• 2 Tbsp granulated sugar
• 3/8 cup rice vinegar
• 3/8 cup soy sauce
• 3 Tbsp sesame oil
• 3 Tbsp fish sauce
• 1 Tbsp minced garlic
• 1/2 tsp crushed red pepper flakes
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This fried rice gets an A .
Popular: A student favorite with outstanding flavor.
Only 260mg of sodium per 2/3 cup serving: Helps to meet National School Lunch Program sodium limits.
Fewer allergens: Made without milk, eggs, soy, or sesame.
Tasty:
Quick: Ready in just 3 minutes (microwave) or 7 minutes (combi oven).
Simplot® Good Grains™ Vegetable Fried Rice
RECIPES, TIPS & TRICKS: BETTER TOGETHER IN SCHOOL NUTRITIONAL
NICOLE LENZNER | 2025-26 MARKETING AND MEDIA COMMITTEE CHAIR | PRESCOTT, WI
In school nutrition, creativity and collaboration go hand in hand. Whether you’re refreshing menus, navigating product availability, or trying to boost participation, one thing remains true across Wisconsin: we’re all in the same boat—and we’re better when we work together.
Look Close to Home for Inspiration
Sometimes the best ideas aren’t found in a cookbook or catalog—they’re right down the road. Consider reaching out to neighboring school districts to share what’s working in their kitchens. A quick phone call or email can spark new recipe ideas, serving strategies, or even costsaving tips. Another easy and often overlooked resource? Online school menus. Many districts proudly post their menus publicly, offering a realtime look at what others are serving, how they’re branding meals, and how they’re incorporating student favorites while staying compliant.
Share What Works (and What Doesn’t!)
We encourage members to connect, ask questions, and share both successes and challenges. Found a recipe that students love? Tweaked a USDA classic that now flies off the line? Share it! On the flip side, talking openly about what didn’t work can save others time, money, and frustration. SNA Wisconsin is built on the idea that collaboration strengthens us all. No question is too small, and no idea is too simple—sometimes those are the ones that make the biggest impact.
Market Your Meals with Confidence
• Great food deserves great marketing. When you try a new recipe, consider:
• Featuring it as a “Taste Test Tuesday” or “New on the Menu”
• Adding fun names or student-friendly descriptions
• Sharing photos or highlights on social media or newsletters
• Encouraging student feedback and voting
These small efforts help build excitement and trust, and they show students that their opinions matter.
We’re Here to Help
Remember, you’re never alone in this work. If you need ideas, encouragement, or a sounding board, reach out—to a neighboring district, to fellow SNA members, or to your SNA Wisconsin network. We truly mean it when we say: we would love to help however we can. Together, we can continue to nourish Wisconsin students with meals that are nutritious, exciting, and made with care—one recipe at a time.
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BLACK RIVER FALLS SCHOOL DISTRICT – HAM AND CHEESE STROMBOLI
Suggest serving with Potato Soup or Au gratin Potatoes
MEAL COMPONENT CONTRIBUTION:
2 oz. eq. meat/meat alternate, 2.5 oz. eq. enriched grains
NUMBER OF PORTIONS: 48 SIZE OF PORTION: 1 slice
RECIPE HACCP PROCESS: #2 - Same day service
INGREDIENT MEASURE (FOR 48 SERVINGS)
Turkey Ham, sliced #AM492
Cheese, Mozzarella/cheddar, Shredded, ARR66/AV902
Dough Sheets, Pizza, WGR, #F1424
Garlic butter
Italian Seasoning optional
DIRECTIONS
6 pound(s)
3# 4 oz
6 sheets
3 cups
1. Spray sheet pans with pan release spray. Unroll frozen dough sheets on sheet pan (2 dough sheets per pan).
2. Use a pastry brush to spread garlic butter on the dough
3. Spread 1# of sliced ham and 8oz of cheese. Fold bottom third of dough over the first layer of ingredients. Pinch the ends to seal, which prevents the mixture from melting out during baking.
4. Slice each roll into 8 slices. Allow rolled stromboli to rise 30 minutes or until doubled in size.
5. Bake until crust is lightly browned:
Conventional oven: 400 degrees F for 30 - 35 minutes. Convection oven: 350 degrees F for 2530 minutes.
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
6. Cover and place in warmer until ready for service.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.
7. Portion 1 piece of the roll per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2½ oz. eq. of enriched grains.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
NUTRIENTS PER SERVING
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Access to our 9 culinary centers for menu development and product testing
Dish Room & Kitchen Equipment analysis
Ventilation Assessments & Filtration analysis to prepare for capital budgeting
Proactive Support
We don't just disappear after the sale. Our team is committed to ongoing support, including:
Continuing Education Training Product Demos
Equipment Training Menu Changes
STATE LEGISLATIVE UPDATES FOR SNA-WI
NATHAN BUTZLAFF | HOVEN CONSULTING, LOBBYIST
School Meal Ingredient Bill Advances
On January 15, 2026, the state Assembly voted 53-43 to pass Assembly Bill 226, legislation that prohibits the use of certain additives – such as brominated vegetable oil and red dye #3 – in school meals. SNA-WI successfully advocated to improve this legislation, including applying the bill to all meals served under the federal school meal programs, instead of meals served under the free and reduced-price meal programs.
On the Assembly floor, state Rep. Alex Joers (D-Waunakee) introduced an amendment that would add the Healthy School Meals for All legislation to this bill. SNA-WI has been advocating for this legislation, which would provide a free breakfast and lunch to all K-12 students each day, regardless of family income. However, the Assembly voted 44-52 to reject this amendment.
Assembly Bill 226 now goes to the state Senate for further potential consideration.
Political Update
At the end of January, President Donald Trump endorsed Congressman Tom Tiffany (R-Minocqua) in his campaign for governor. Shortly after, Republican gubernatorial candidate Josh Schoemann – who serves as Washington County Executive – ended his campaign.
Earlier in January, state Senator Rob Hutton (R-Brookfield) announced that he would not run for re-election this year. After that announcement, physical therapist and business owner Mike Roberts (R-Pewaukee) announced his candidacy for this seat. State Representative Robyn Vining (D-Wauwatosa) had previously announced her candidacy for this state Senate seat.
Governor Evers Delivers His Final State of the State Address on February 17
On January 2, 2026, Governor Tony Evers announced that he will deliver his 2026 State of the State address in the Assembly Chamber of the Wisconsin State Capitol on Tuesday, February 17, 2026, at 7:00PM (Central Time). As he is not running for reelection in 2026, this will be his final State of the State speech.
