Maryland School Nutrition Association Serving Spoon, Spring 2026 | Page 1Spring 2026Serving Spoonquarterly news publication of theMaryland School Nutrition AssociationConvention 2026REGISTRATION INFOIN THIS ISSUEAugust 13-14, 2026NEW LOCATIONLegislativeNewsLAC REGISTRATIONFederal & State UpdatesEducationWorkshopFueling Your Brain For Effective CommunicationMdSNA Is On The WebKeeping Our Members Informed: On Demand TrainingChapter NetworkingNews From Around The State
Page 2 | Serving Spoon, Spring 2026 Maryland School Nutrition AssociationSCHOOLS WORK SMARTER WITH IRINOXALL-IN-ONE COOK & CHILL TECHNOLOGYBlast Chill, Shock Freeze,Thaw, Proof, Hot Hold, Retherm,Low Temperature Cook -31ºF to +185ºFTop Quality andFreshnessEnvironmentallyFriendly OperationConsumptionReducedOperating CostsOutstanding Service•Improve Flavor,Color,Texture, NutritionalValues• Naturally Extend FreshShelf Life• More Efficient• Lower Energy Service Times• Greater Variety• Increased Participation • Higher Satisfaction • Reduced Ice & WaterUsageAutomatically Record HACCP• Increased Productivity• Better Labor Utilization• Reduced Waste• Higher Yields Resulting inMore Portions10545 Guilford Road Suite 101 Jessup, MD 20794P. 301-470-7051 | F. 410-792-2207 | [email protected] |Toll Free: 800-367-4742A DYNAMIC FRESH SYSTEMPROVIDING KITCHENS WITHDemos available in our test kitchens! Scan code for more informationabout the program
Maryland School Nutrition Association Serving Spoon, Spring 2026 | Page 3SCHOOLS WORK SMARTER WITH IRINOXALL-IN-ONE COOK & CHILL TECHNOLOGYBlast Chill, Shock Freeze,Thaw, Proof, Hot Hold, Retherm,Low Temperature Cook -31ºF to +185ºFTop Quality andFreshnessEnvironmentallyFriendly OperationConsumptionReducedOperating CostsOutstanding Service•Improve Flavor,Color,Texture, NutritionalValues• Naturally Extend FreshShelf Life• More Efficient• Lower Energy Service Times• Greater Variety• Increased Participation • Higher Satisfaction • Reduced Ice & WaterUsageAutomatically Record HACCP• Increased Productivity• Better Labor Utilization• Reduced Waste• Higher Yields Resulting inMore Portions10545 Guilford Road Suite 101 Jessup, MD 20794P. 301-470-7051 | F. 410-792-2207 | [email protected] |Toll Free: 800-367-4742A DYNAMIC FRESH SYSTEMPROVIDING KITCHENS WITHDemos available in our test kitchens! Scan code for more informationabout the programSpring is finally arriving and the polar icecap that took over Maryland in January has finally melted. The sun has started to warm our faces and arms, and children have returned to the playgrounds. We are free of our heavy winter parkas. We have not had a winter this cold across our state in over six years. The school systems that spent a week or more closed due to inclement weather know how hungry our students were when they returned. Our winter hats go off to those men and women who braved the winter conditions and fed our students during the extended closure. During the winter we learned that there will be new changes coming to the Child Nutrition Program due to the introduction of the Make America Healthy Again initiative. The food pyramid was unveiled and it looks different than the model many of us have been referencing over the years. There is an increased focus on protein, and carbohydrates were rotated to the bottom of the pyramid. Whole milk can now be offered at lunch. Ultra processed terminology will need to be defined and refined. Fruits and vegetables will still be important and focused on supporting health. We are all in the business of supporting child nutrition and we want to continue to feed our students healthy nutritious meals. Our cafeteria men and women are the face of the front line work that supports our students through all changes and weather. On March 2-6, we celebrate National Breakfast Week as we lean into the theme and wear our royal uniforms in the Quest for School Breakfast. You all play an important role in this celebration. Maryland school food service workers contributed to serving a portion of the 15 million breakfasts served to students across the country. On March 8-12, we will March to the Hill to advocate for Child Nutrition, letting our voices be heard as we speak about SNA's Position Paper topics with our state representatives in Washington, DC. Cody Wilt, LuAnn Klink, Sue Arrington, and I will carry you and our students in our hearts as we speak to the needs for our children in Maryland. Each year when we meet with our representative, we talk about our programs, our real time issues and our students. We are often asked about our experiences on the front lines in our school cafeterias. Please join us March 11 online to conduct our virtual Maryland Legislative Action Conference. Have your voice heard! April showers will bring May flowers as Cody, Michele, Sue and I head to National Leadership in Kansas City, Missouri on April 23-25.Cherie CotsonasMdSNA 2025-2026 PresidentIn Every Issue3 President’s Message 7 MdSNA Calendar 28 Letter from State Executive Dir.32 Federal Legislative Update46 State Legislative Update60 MdSNA on the Web62 Chapter NewsServing SpoonA quarterly journal of the Maryland School Nutrition Association, an affiliate of the School Nutrition Association, Inc.Executive OfficersPresidentCherie CotsonasSt. Mary's County SNA(301)[email protected] WiltGarrett County SNA(301) [email protected] PresidentSue ArringtonCarroll County SNA(410) [email protected] Gingue, SNSHarford County SNA(410) [email protected] KimMontgomery County SNA(301) [email protected] Secretary& MdSNA OfficeMichele Switzer3005 Gillis Falls RoadMt. Airy, MD 21771(443) [email protected]'S MESSAGEcontinued on next page
Page 4 | Serving Spoon, Spring 2026 Maryland School Nutrition AssociationPRESIDENT'S MESSAGE, contd.Sue Arrington will attend Future Leaders for the first time while Cody Wilt, Michele Switzer, and I attend the Leadership Conference. This conference helps us learn new ways to build our organization. We are excited to hear if our national award winners for Manager of the Year and Employee of the Year might be winners on the national stage. Keep your fingers crossed across Maryland for Ann Garner and Dawn Zepp. Stay tuned! Happy Spring! Warmest regards, Cherie CotsonasMdSNA President, 2025-2026It's time to register for MdSNA's 71st annual convention.We will be at a NEW VENUE this year and we are so excited.Click here for online registration.And don't forget to book your discounted hotel room now at the gorgeous Maryland Live! in Hanover, Maryland.
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Page 6 | Serving Spoon, Spring 2026 Maryland School Nutrition AssociationMaryland School Nutrition Association2025-2026 Executive Board President, Cherie CotsonasPresident-Elect, Cody WiltVice President, Sue ArringtonPast President, Eric GosleeTreasurer, Kathy KimSecretary, Kate Gingue, SNSAdvertising, Stacey MazckoAdvisor, Julie Fletcher, SNSAwards & Scholarship, Pia ThierBudget, Kathy KimCertificate & Credentialing, Karen Olsen, SNSConvention ‘26, Cody WiltEducation, Kaitlin FraerExecutive Secretary, Michele Switzer Handbook/Bylaws/Resolutions, Eulalia Muschik Historian, Eric GosleeHouse of Delegates, LuAnn KlinkIndustry Advisor, vacant Industry Bookkeeper, Michele SwitzerIndustry Guest Representative, John Brewer, Davies FBLegislative-Federal, Mary KlatkoLegislative-State, Mary Klatko & Barbara HarralMarketing and Public Information, Stacey MazckoMembership, Tracy NewboldNewsletter, Michele Switzer & Eulalia MuschikNominating, Eric GosleeNutrition, vacantParliamentarian, Mary KlatkoSocial Media, Chelsey WhiteSunshine, Cherie CotsonasWays & Means, Brenda Ream & Amber TimmonsWebmaster, Mary KlatkoThe Serving Spoon is published four times per year by theMaryland School Nutrition Association. Articles and editorialsin the Serving Spoon represent the views of the authors and do notnecessarily reflect official policy of the MdSNA nor does acceptance ofany advertising imply endorsement of the product(s) or service(s).To advertise in the Serving Spoon,contact MdSNA at (443)565-6376.To contribute articles to the Serving Spoon,contact Michele Switzer3005 Gillis Falls RoadMt. Airy, MD [email protected] us online at www.MdSNA.org.Follow us at @MdSNAmedia on both Twitter and Instagram. Like us on Facebook.For more information about joining theMaryland School Nutrition Associationor the School Nutrition Association,please contact us at [email protected] Legislative UpdatesREGISTER FOR 2026 LAC TODAY!Federal & State UpdatesSPRING EDUCATION WORKSHOPSPresenter: Jodi RisseSIGN UP TODAY!MdSNA 71st ConventionAugust 13-14, 2026REGISTRATION IS NOW OPEN!MdSNA LACREGISTRATION IS NOW OPEN!MdSNA AwardsGet Ready to NominateISSUE HIGHLIGHTS
Maryland School Nutrition Association Serving Spoon, Spring 2026 | Page 72025-2026 MDSNA CALENDAR OF EVENTS | WWW.MDSNA.ORG MARK YOUR CALENDARS OCTOBER 2025October 7,14,21,28 SNA Industry Boot Camp, Virtual, 2-4 p.m.October 13-17 National School Lunch Week 2025 “School Lunch Pirates: Find Your Treasure”October 16 MdSNA Executive Committee Mtg., Hybrid & Hanover, MD, 5 PMOctober 16 MdSNA Fall Event Evening of Entertainment - Medieval Times, Hanover, MDOctober 17 MdSNA Fall Event: 8:00 AM - 2:30 PM; HOD, Installation of Officers, Awards, AACBOEOctober 23 MdSNA 71st 2026 Convention Planning Mtg., Zoom, 2 p.m.; Hybrid Zoom & AACBOENOVEMBER 2025November 1 Articles due to Serving Spoon EditorNovember 4 SNA Industry Boot Camp, Virtual, 2-4 p.m.November 4 MdSNA Chapter Leader Mtg., Zoom, 2:30 p.m.November 24 MdSNA Convention Committee Mtg., Zoom, 11 amDECEMBER 2025December 1 Serving Spoon DistributionDecember TBD MdSNA Chapter Leader Mtg., Zoom, 2:30 p.m.December 18 MdSNA Convention Mtg., Zoom, 10 a.m. MdSNA Executive Board Mtg., Zoom, 2 p.m.JANUARY 2026January 10 Nominations due to local chapters awards designee for Manager of the Year in Honor of Louise Sublette, Employee of the Year, Rhonda Motley Gold Success Award, Innovation AwardJanuary 11-13 SNA School Nutrition Industry Conference Pheonix, ArizonaJanuary 13 MdSNA Executive Committee Mtg., Zoom, 10 a.m.FEBRUARY 2026February 1 Articles due to Serving Spoon EditorFebruary 19 MdSNA Chapter Leader Mtg., Zoom, 2:30 p.m.February 24 MdSNA Convention Committee Mtg., Zoom, 2 p.m.February 26 MdSNA Executive Board Mtg., Zoom, 2 p.m.MARCH 2026March 1 County award winners and their nominations for Director of the Year, Manager of the Year in Honor of Louise Sublette, Employee of the Year, Rhonda Motley Gold Success Award, Innovation Award dueMarch 1 Serving Spoon DistributionMarch 1 MdSNA State winners of Employee of the Year, Manager of the Year and Director of the Year nominations submitted to SNA for regional/ national award entryMarch 2026, continuedMarch 2-6 National School Breakfast Week 2026 “The Quest for School Breakfast”March 8-10 SNA Legislative Action Conference, Wash., DCMarch 11 MdSNA Legislative Action ConferenceMarch 26 MdSNA Executive Committee Mtg., Zoom, 2 p.m.APRIL 2026April 17 MdSNA Executive Board Mtg., Zoom, 2 p.m.April 23-25 SNA National Leadership Conference Kansas, MOMAY 2026May TBD MdSNA Education WorkshopsMay 1 Articles due to Serving Spoon EditorMay 1 National School Lunch Hero DayMay 7 MdSNA Executive Committee Mtg., Zoom, 10 a.m.May 15 Chapter Strategic Plan due to MdSNA President May 31 Resolutions due to Bylaws Chairman for HODTBD Chapter Leaders MeetingJUNE 2026June 1 Serving Spoon DistributionJune 4 MdSNA Convention Committee Mtg. In Person at Maryland LIVE!June 4 MdSNA Executive Board Mtg., Hybrid, 2 p.m.June 15 List of local chapters’ new officers due to MdSNA Executive SecretaryJULY 2026July 12-14 SNA Annual National Conference Charlotte, NCJuly 23 MdSNA Convention Committee Mtg., Zoom, 2 p.mJuly 31 Sustaining Industry Partnership Applications DueAUGUST 2026August 1 Articles due to Serving Spoon EditorAugust 13-14 MdSNA 71st Convention, Maryland LIVE!, Hanover, MDSEPTEMBER 2026September 1 Serving Spoon DistributionSeptember 3 Convention WrapUp/Recap Mtg., Zoom, 2 p.m.TBD Chapter Leaders MeetingOCTOBER 2026October 12-16 National School Lunch Week 2026*Awards and Scholarship applications accepted year-round. **Check back frequently to www.MdSNA.org for latest calendar updates.Maryland School Nutrition Association2025-2026 Calendar of Events
Page 8 | Serving Spoon, Spring 2026 Maryland School Nutrition AssociationHEATED REFRIGERATED AMBIENTServe More From Every Square Inch When you’re juggling limited space, tight staffing, and the pressure to serve more students quickly, Federal Industries’ 3-in-1 Multifunctional Grab-and-Go Merchandiser gives you the flexibility you’ve been missing. With the ability to switch between refrigerated, heated, or ambient modes, you can confidently handle shifting menus, changing student traffic patterns, and evolving meal service with a single merchandising unit.PROUDLY OFFERED BY:SQUIER ASSOCIATES(301)[email protected] SNA Serving Spoon - Full Page Ad 03.indd 1 1/30/26 9:56 AM
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Page 10 | Serving Spoon, Spring 2026 Maryland School Nutrition AssociationNEW! WHOLE GRAINCHURRO BITES#244094 pc = 1 oz grain eq.NEW! WHOLE GRAIN RICHMEXICAN STREETCORN BITES#243445 pc = 1.25 oz grain eq./1 MMAView ourwhole K-12portfolio!NEW! 51% WHOLE GRAIN NOPROOF MINI SUB ROLL DOUGH#222601 roll = 2 oz grain eq.in wholesome K-12 bites.TRENDING FLAVORSTRACYE FRIEDMANKey Account [email protected]
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Page 12 | Serving Spoon, Spring 2026 800.626.2308 Maryland School Nutrition Association | jtmfoodgroup.comTo request samples, contact your J.T.M. regional or broker representative.Kelli Havener | [email protected] | (512) 971-4195At J.T.M. Food Group, we’re committed to helping schools serve meals that are as nourishing as they are delicious. Every product is Buy American Compliant, kettle-crafted with Americansourced ingredients, and made to meet the highest standards of flavor, freshness, and food safety.From our kitchens to yours, we craft every recipe with care — from creamy mac & cheese and rich sauces to savory taco fillings, meatballs, and gravies — so you can serve scratchquality meals with clean-label ingredients and flavors students love.Explore our K-12 products and solutions at www.jtmfoodgroup.com/k-12.Great Taste.Smart Nutrition.Proudly Buy American.of our products are free of MSG, artificial flavors, and dyesproducts are gluten-free products are allergen-freepounds less salt used since 2010100% 976 million 37
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Page 14 | Serving Spoon, Spring 2026 Maryland School Nutrition AssociationMaryland School NutritionAssociation71st Annual ConventionYOU ARE INVITEDNEW CENTRAL MARYLAND LOCATIONMessage from:Cody Wilt2026 Convention Chair & MdSNA President ElectGet Ready for MdSNA 2026!I hope this message finds you well and thriving in your important work to nourish our students andcommunities. I have some thrilling news to share that I believe will elevate our upcoming 2026Convention to new heights!Mark your calendars for the Maryland School Nutrition Association (MdSNA) Convention in2026! REGISTRATION IS NOW OPEN! This annual event brings together school nutritionprofessionals, industry experts, and dedicated individuals committed to nourishing Maryland'sstudents. Join us for a dynamic experience filled with learning, networking, and inspiration.GET READY FORMdSNA's 71st CONVENTION!
Maryland School Nutrition Association Serving Spoon, Spring 2026 | Page 15Location: Maryland LIVE Casino and Event Center, Hanover, MarylandDates: August 13 & 14, 2026We are excited to announce that the 2026 MdSNA Convention will be held at the Maryland LIVECasino Event Center in Hanover, MD! This venue is more of a central location in the state that wehope will allow more School Nutrition staff to participate. We have also changed the dates of ourconvention to a Thursday and Friday August 13th and 14th, 2026, so members no longer have to giveup their weekends to attend. Why Attend?Professional Development:Attend informative sessions and workshopsled by leading experts.Earn continuing education credits (CEUs) toadvance your career.Discover innovative strategies to enhanceyour school nutrition programs.Networking Opportunities:Connect with fellow school nutritionprofessionals from across Maryland.Share best practices and learn from theexperiences of others.Build valuable relationships with industrypartners.
Page 16 | Serving Spoon, Spring 2026 Maryland School Nutrition AssociationExhibitor Showcase: Explore the latest products, services, and technologies from industryleading vendors.Networking Events: Opportunities to connect with colleagues and build relationships in arelaxed setting.Awards Ceremony: Recognition of outstanding contributions to school nutrition in Maryland.Stay Tuned for More Details!Visit in January 2026 the MdSNA website at www.MdSNA.org for updates on registration, sessionschedules, and hotel accommodations. Follow us on social @Maryland_School_Nutrition for thelatest news and announcements.What to Expect?The MSNA Convention 2026 will feature a diverse range of activities, including:Keynote Speakers: Inspiring presentations from renowned leaders in the field.Educational Sessions: In-depth discussions on current trends, best practices, and emergingchallenges.Exhibitor Showcase: Explore the latest products, services, and technologies from industryleading vendors.Networking Events: Opportunities to connect with colleagues and build relationships in arelaxed setting.Awards Ceremony: Recognition of outstanding contributions to school nutrition in Maryland.CLICK HERE TO REGISTER ONLINEWe look forward to welcoming you to the MSNA Convention 2026! Let's work together to nourishMaryland's students for a brighter future.
Maryland School Nutrition Association Serving Spoon, Spring 2026 | Page 17MdSNA 2026 Convention Registration August 13-14, 2026 | Live! 7002 Arundel Mills Circle, Hanover, MD 21076Pre-registration must be postmarked by July 31, 2026. Mailing your registration by this date will allow you to pass through registration much more quickly than if you register on-site. OR SKIP THE PAPER - REGISTER AND PAY ONLINE AT WWW.MDSNA.ORG.After July 31, you must register on-site.CONVENTION HOTEL INFO: As an attendee, enjoy a discounted room rate at Maryland Live! by registering online through the custom hotel link.IV. Payment Total the amount due from Sections II and III and enter that amount in the box at right. Payment by cash, check, money order orcredit card MUST be included with registration form. Make checks payable to MdSNA. To protect yourself, please DO NOT emailcredit card information. *** Mail form and payment to: MdSNA Convention Registration, 3005 Gillis Falls Road, Mount Airy, MD 21771. *** Cancellation Policy: All cancellations must be in writing to MdSNA via mail or email and be received by July 31, 2026. NO refunds will be given for cancellations received after that date or for no-shows. Registrations are not transferrable. Returned Check Policy: MdSNA charges $25 for returned checks.Payment Type: Cash Check ____________ (check number) Credit Card (complete ALL information below) Discover Master Card Visa Card Number Exp. Date month year Security Code Signature____________________________________________ Print Name as it appears on credit card ________________________________________________ Billing Zip Code Amount Due for Section III$_________Amount Due for Section II$_________I. Tell Us About Yourself - Please print clearly.First and Last Name AS YOU WANT IT TO APPEAR ON YOUR NAME TAGPhone (_____) _________________ Work Phone (_____) ________________ Email Is this your first MdSNA Convention? Yes No Have you worked 20+ years in School Foodservice? Yes NoCheck here if you work in your county’s Central Office. County Where Employed What title should we put on your badge (ex: Food Service Personnel, Food Service Manager, etc.)If you are purchasing a package for guests, please list their names here for name tagsDo you require specific dietary accommodations? Please check below (must receive by July 31st):PLEASE NOTE: You MUST pre-register a dietary accommodation to ensure you receive an Accommodation Card to provide to your server and an appropriate substitute is available. Vegetarian Gluten Free Peanut/Tree Nut Fish/Shellfish Egg Dairy Soy SesameII. Choose Your Convention Package - Please check the box next to the package you are purchasing and circle the amount you owe.MarkSelectionBelowIncludesThursday & FridayContinental Breakfast & Thursday PM Awards Receptionat Maryland Live!Includes Thursday 3Professional DevelopmentSessions & Exhibitsat Maryland Live!Pre-Registered MdSNA MemberandRetireeMdSNA MemberOn-Site RegistrationNon-Members and Guests Pre-Registrationand On-Site Convention 2026 RegistrationFull Day Including Continental Breakfast & Awards Reception $75 $100 $150 Awards Reception, Maryland Live!, Thursday, 5:30 PM – 8:00 PMThis event is included in above package; however, please check the box to indicate if you will attend this very special heavy hors d’oeuvres reception. RSVP by July 15. MdSNA Leadership Training, Maryland Live! , Friday, 9:00 AM – 12:00 NoonThis event is included in above package; however, please check the box to indicate if you will attend this training event open to all Local County MdSNA Chapter current or aspiring leaders so that we can prepare the correct number of materials and refreshments.No one under 16 will be permitted in the Exhibit Hall without special permission.Important note: Your membership must be valid through July 31, 2026, to register at the member rate. If unsure, contact Michele Switzer at [email protected] to verify. If you pay the member rate and your membership is not valid through July 31, 2026, your registration will not be processed.III. Add-Ons Please indicate the number of tickets you are purchasing__________ Awards Reception, Maryland Live!, $75 per person (RSVP by July 15) Total Due:(Sections II & III)$Credit Card Payments
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Maryland School Nutrition Association Serving Spoon, Spring 2026 | Page 21PRESIDENTIAL SUITE/ 22 M A R Y L A N D . L I V E C A S I N O H O T E L . C O M | 4 4 3 - 5 7 7 - 2 9 5 3 | R F P @ L I V E C H . C O MHIGH LIMIT SLOTSHIGH LIMIT TABLESLIVE! POKER ROOMORCHID GAMING & SMOKING PATIOSHOP LIVE!ARUNDEL MILLS MALLLIVE! SPA & SALON – 2ND LEVEL OF HOTELFITNESS CENTER – LOCATED INSIDE LIVE! SPAENTERTAINMENTGAMINGSHOPPINGAMENITIESKEYFRONT DESKVALETBUS LOUNGELIVE! PROMOTIONS BOOTHLIVE! BOX OFFICECASHIERRESTROOMSELEVATORSTAIRS PROPERTY MAP36925814DINING36910102581477B1R BARLOBBY BAR AT DAVID’SORCHID GAMING & SMOKING PATIOTHE LOUNGE AT THE PRIME RIB®BAR & LOUNGEAMENITIESB1B3E1G1S1S1G1G3G3E1B2B4E2G2S2S2G2G4G4E2B2A1A1A2A2B3B4MEETINGS GUIDEM A R Y L A N D . L I V E C A S I N O H O T E L . C O M | 4 4 3 - 5 7 7 - 2 9 5 3 | R F P @ L I V E C H . C O M / 7
Page 22 | Serving Spoon, Spring 2026 Maryland School Nutrition AssociationCambro offers proven ways to store and transport food safely. The Pro Cart Ultra can hold for hours in two compartments that can be set up for hot or cold operation on 115 volts. Camshelving provides safe, dry and refrigerated storage with anti-microbial properties guaranteed to never rust.Bake, Roast, Air Fry and Steam in Energy Star rated combi ovens with easy to operate touch screen controls. Certified ventless electric models are available.Three year parts and labor warranty!High output convection ovens with 20% more capacity -24” high interiors-not 20”-with six sheet pan capacity. Two Year Parts and Labor Warranty!Patented Cvap Retherm Ovens provide ventless baking, roasting, and steaming with holding for up to four hours. Holding cabinets also available with pass through access. Save up to $1,000 with the Winston Trade Up and Save Program.Lane Marketing Group [email protected] www.lanegroup.comMD, DC No. VA 301-858-5058 So. Virginia 804-730-0300582 Bellerive Road in Annapolis 21409 Lane Line ListCMA Conveyor Dishwashers feature dual heat and dual rinse system. The conveyors can produce 249 racks of sparking clean dishes per hour while utilizing only .49 gallons of water per rack. Available with tall rack openings to allow for full sheet pans Naturally FlavoredTASTY WATERFreezer to OvenCROISSANT DOUGHOur New InnovativeFlavor Lineup Is Here!Individually WrappedGRILLED CHEESEPULL APARTIndividually WrappedTWIN PACK MINI SUBSSweet HeatONION RINGSCanadian StyleBREAKFASTSANDWICHNo Preservatives AddedSHELF STABLE MILKWhole GrainSLICED BREADSSouthwest StyleEGG ROLLSJon AlleyLunch & A La CarteRegional Sales [email protected](540) 820-4575Jake ButcherBreakfast & On-the-GoRegional Sales [email protected](804) 988-3692Jim Davies | [email protected] | (410) 935-9355 John Brewer | [email protected] | (410) 294-7365See What’s NewWant to learn more? Get in Touch! for 25-26 SY
Maryland School Nutrition Association Serving Spoon, Spring 2026 | Page 23AdaCambro offers proven ways to store and transport food safely. The Pro Cart Ultra can hold for hours in two compartments that can be set up for hot or cold operation on 115 volts. Camshelving provides safe, dry and refrigerated storage with anti-microbial properties guaranteed to never rust.Bake, Roast, Air Fry and Steam in Energy Star rated combi ovens with easy to operate touch screen controls. Certified ventless electric models are available.Three year parts and labor warranty!High output convection ovens with 20% more capacity -24” high interiors-not 20”-with six sheet pan capacity. Two Year Parts and Labor Warranty!Patented Cvap Retherm Ovens provide ventless baking, roasting, and steaming with holding for up to four hours. Holding cabinets also available with pass through access. Save up to $1,000 with the Winston Trade Up and Save Program.Lane Marketing Group [email protected] www.lanegroup.comMD, DC No. VA 301-858-5058 So. Virginia 804-730-0300582 Bellerive Road in Annapolis 21409 Lane Line ListCMA Conveyor Dishwashers feature dual heat and dual rinse system. The conveyors can produce 249 racks of sparking clean dishes per hour while utilizing only .49 gallons of water per rack. Available with tall rack openings to allow for full sheet pans
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Maryland School Nutrition Association Serving Spoon, Spring 2026 | Page 25GOHOMEEARLY.DAILY SCHEDULE ADJUSTMENT:We know your job is tough & often complicated. As the only K12-Dedicated, FullService School Nutrition Supplier, Gold Star Foods can remove the complexities and get you out the door.THESchool Nutrition Supply Chain™©2025 Gold Star Foods All rights reserved.Lisa Pomeroy: (570)702-9324 // [email protected](800) 540-0215 | goldstarfoods.com | @goldstarfoods
Page 26 | Serving Spoon, Spring 2026 Maryland School Nutrition AssociationNutrition NotesSynthetic color additives are used to make foods more appealing to children, however, they provide no nutritional benefit. Furthermore, research has linked artificial food dyes to adverse neurobehavioral effects in children.Many thanks to guest contributor, Julie Kantner, Dietetic Intern Priority Nutrition Care, Carroll County Public Schools. Food DyesFood DyesSynthetic color additives were first discovered in 1856 by William Henry Perkin and quickly became widely used in foods, cosmetics, and medications. These synthetic colors were created from coal processing by-products and were known as “coal tar colors”. Today, synthetic color additives, such as FD&C Green No. 3, Red No. 40, Yellow No. 5, Yellow No. 6, Blue No. 1, and Blue No. 2, are derived from petroleum. These synthetic color additives are used to make foods more appealing to children, however, they provide no nutritional benefit. Furthermore, research has linked artificial food dyes to adverse neurobehavioral effects in children.On April 22, 2025, the Food and Drug Administration (FDA) and the U.S Department of Health and Human Services (HHS) announced the initiative to eliminate petroleum-based food dyes from the country’s food supply over the next several years. The FDA has been working in collaboration with food manufacturers, and trade associations to eliminate the remaining color additives by the end of 2027. As a result, companies across the country are reformulating their products to replace the artificial dyes with naturally derived color sources.While companies are reformulating their products sold to retail consumers by 2027, many are also pledging to stop selling any products containing artificial color additives to K-12 schools beginning the 2026 school year. Companies including General Mills, Inc.; Kellanova; J.M. Smucker Company; WK Kellogg Co.; and Conagra Brands, Inc. have all made this commitment. As food manufacturers and retailers accelerate efforts to remove artificial food dyes from products sold to K-12 schools, school food service departments should proactively identify items in their inventories that contain these additives.The state of West Virginia was the first to set a statewide ban on artificial dyes, including in schools. However, food manufacturers nationwide are not required to meet the same restrictions until January 2027, creating to gaps between when schools must eliminate food dyes and when companies are federally required to comply. As a result, West Virginia schools are encouraging school food service programs in other states to begin reading ingredient labels and identifying products needing to be replaced. Products commonly containing artificial food dyes are often ultra-processed such as candies, ice cream, and snack foods. Less obvious items, such as instant mashed potatoes, may also contain artificial food dyes and can be easily overlooked due to the naturally white color of potatoes. Fortunately, many food manufacturers have begun
Maryland School Nutrition Association Serving Spoon, Spring 2026 | Page 27NUTRITION NOTESFood DyesSynthetic color additives were first discovered in 1856 by William Henry Perkin and quickly became widely used in foods, cosmetics, and medications. These synthetic colors were created from coal processing by-products and were known as “coal tar colors”. Today, synthetic color additives, such as FD&C Green No. 3, Red No. 40, Yellow No. 5, Yellow No. 6, Blue No. 1, and Blue No. 2, are derived from petroleum. These synthetic color additives are used to make foods more appealing to children, however, they provide no nutritional benefit. Furthermore, research has linked artificial food dyes to adverse neurobehavioral effects in children.On April 22, 2025, the Food and Drug Administration (FDA) and the U.S Department of Health and Human Services (HHS) announced the initiative to eliminate petroleum-based food dyes from the country’s food supply over the next several years. The FDA has been working in collaboration with food manufacturers, and trade associations to eliminate the remaining color additives by the end of 2027. As a result, companies across the country are reformulating their products to replace the artificial dyes with naturally derived color sources.While companies are reformulating their products sold to retail consumers by 2027, many are also pledging to stop selling any products containing artificial color additives to K-12 schools beginning the 2026 school year. Companies including General Mills, Inc.; Kellanova; J.M. Smucker Company; WK Kellogg Co.; and Conagra Brands, Inc. have all made this commitment. As food manufacturers and retailers accelerate efforts to remove artificial food dyes from products sold to K-12 schools, school food service departments should proactively identify items in their inventories that contain these additives.The state of West Virginia was the first to set a statewide ban on artificial dyes, including in schools. However, food manufacturers nationwide are not required to meet the same restrictions until January 2027, creating to gaps between when schools must eliminate food dyes and when companies are federally required to comply. As a result, West Virginia schools are encouraging school food service programs in other states to begin reading ingredient labels and identifying products needing to be replaced. Products commonly containing artificial food dyes are often ultra-processed such as candies, ice cream, and snack foods. Less obvious items, such as instant mashed potatoes, may also contain artificial food dyes and can be easily overlooked due to the naturally white color of potatoes. Fortunately, many food manufacturers have begun making the switch to natural coloring sources and West Virginia schools have reported being surprised by the number of compliant products currently available for K-12 meal programs.As school food service programs transition away from artificial food dyes, some foods may initially appear less vibrant or visually appealing to children. Bright, highly saturated artificial colors have long been used to food marketing to attract children, and their removal may require an adjustment period for students accustomed to these products. However, research and school-based experience suggest that acceptance can be supported through student taste tests, nutrition education, and gradual product transitions. Emphasizing whole foods, naturally colorful fruits and vegetables, and products made with natural color sources can help maintain visual appeal while aligning with health-focused nutrition standards. Over time, normalizing the natural appearance of foods may positively influence children’s food preferences and expectations.As policies and industry practices continue to shift away from artificial food dyes, school nutrition programs play a critical role in supporting this transition. By proactively identifying products containing synthetic color additives, collaborating with vendors, and educating students and families, school food service professionals can help ensure meals remain both appealing and aligned with evolving health standards. While changes may require shortterm adjustments, the long-term benefits of offering foods with fewer artificial ingredients support healthier eating environments for children. This transition represents an important opportunity for school nutrition programs to lead by example, reinforcing their commitment to student well-being and the continued improvement of school meals.
Page 28 | Serving Spoon, Spring 2026 Maryland School Nutrition Association“The key to the ability to change is a changeless sense of who you are, what you are about, and what you value.” – Stephen CoveyStephen Covey’s The 7 Habits of Highly Successful People was one of the first books about leadership I read, over 35 years ago. The habits are:• Be Proactive • Begin with the End in Mind• Put First Things First• Think Win-Win• Seek First to Understand, Then to Be Understood• Synergize • Sharpen the SawSome of these phrases may sound familiar to you, as they have become part of our language. These habits have helped guide my life, especially when going through challenging times, all these years. We are going through challenging times in our profession. A new set of Dietary Guidelines will inevitably mean changes to all aspects of our work, from procurement and menu
Maryland School Nutrition Association Serving Spoon, Spring 2026 | Page 29changes, to changing the way we prepare the food and how we get student approval of the changes.What does not change is who we are – school nutrition professionals – and what we are about - dedicated to serving students healthy, delicious meals with care. We value our co-workers, our students, and our community. This does not change. Whenever change does happen, the one aspect we have control over is how we react to the change. We can accept and be part of the change, working to create change that reflects our values, or not. It is our choice to accept the changes and find the best ways to incorporate them into our work. Our state agency has not received any guidance to date (as of February 1, 2026) of how the new Dietary Guidelines will affect school meals. When we do receive the guidance, we will share the information with you and provide support to you as we work together to implement the changes.Change is indeed inevitable. Let’s work together to make changes that reflect who we are, what we are about, and what we value. Julie Fletcher, SNS
Page 30 | Serving Spoon, Spring 2026 Maryland School Nutrition AssociationBETTER SCHOOL NUTRITION STARTS IN THE KITCHENWe consider it an honor to support those who serve our future leaders as they learn and grow. Contact us to learn moreabout our products:PHONE: 301.762.3710E-MAIL: [email protected]
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Page 32 | Serving Spoon, Spring 2026 Maryland School Nutrition AssociationSFederal Legislative Update- Spring 2026 -The MdSNA Legislative Action Conference is scheduled for March 11, 2026. The location is a Zoom Meeting from the comfort of your school office or home after the lunch periods are over so you have time to attend. You will learn about the SNA Position Paper and meet with Congressional Aides in small groups in separate Zoom rooms. You will have a team leader in each room to lead the discussion. We have been hosting this meeting for several years and it is very well attended so consider joining us to let our members of the US Congress and Senate know about our programs and goals.Mary KlatkoMdSNA FederalLegislative ChairThe School Nutrition Association's Legislative Action Conference is scheduled for March 8-10, 2026. The location is JW Marriott, Pennsylvania Ave, Washington, DC. If you plan to attend, please register early and then you can register for a room at the JW Marriott Hotel, otherwise you may have to find a nearby hotel. This meeting is really worth attending if you can.On March 8, 2026, members of MdSNA who are staying in Washington will meet with our two senators and/or their aides. They are Cherie Cotsonas, Cody Wilt, LuAnn Klink and Sue Arrington. They will present the issues on the Position Paper and talk about the importance of the NSLP/NSBP to the Educational Process in Maryland and of course extend an invitation to them to visit one of the schools in their district at their convenience.The MdSNA Legislative Action Conference is scheduled for March 11, 2026. The location is a Zoom Meeting from the comfort of your school office or home after the lunch periods are over so you have time to attend. You will learn about the SNA Position Paper and meet with Congressional Aides in small groups in separate Zoom rooms. You will have a team leader in each room to lead the discussion. We have been hosting this meeting for several years and it is very well attended so consider joining us to let our members of the US Congress and Senate know about our programs and goals.SNA 2026 Position Paper:Key positions:1. Increase investments in school meal programs to cover rising costs, expand scratch cooking and provide fresh fruits and vegetables.Continued on next page.
Maryland School Nutrition Association Serving Spoon, Spring 2026 | Page 33S2. Protect and expand access to healthy school meals for all students.3. Ensure updates to Federal School Nutrition Standards are feasible for schools.There were bills introduced to help fund the issues in the LAC Position Paper. There has been no action in Congress on those bills and we do not know if USDA funding will cover those bills to help support the Position Paper requests. Hopefully, we can find out more at The SNA LAC and the MdSNA LAC both in March, 2026. A list of bills currently introduced in either the House of Representatives or the Senate are listed below. In 2025 and early 2026, several key bills have been introduced or passed in Congress to address school meal quality, eligibility, and funding. Active Legislation (119th Congress: 2025–2026) • Whole Milk for Healthy Kids Act: Signed into law by President Trump on January 21, 2026, this legislation allows schools to serve whole and 2% milk again, right now for lunch only but will probably be amended to include breakfast. This Bill is reversing over a decade of restrictions that limited school milk to low-fat or fat-free versions.• Expanding Access to School Meals Act of 2025 (H.R. 2680): Introduced in April 2025, this bill aims to eliminate \"reduced-price\" categories for meals, making them free for all children from families with incomes up to 224% of the federal poverty level. It also seeks to increase the community eligibility multiplier to 2.5. Maryland implemented a bill several years ago so reduced price students do not pay for breakfast or lunch.• Healthy Lunch for Healthy Kids Act: Introduced in April 2025, this bill proposes banning \"ultra-processed foods\" and specific harmful additives—such as titanium dioxide, potassium bromate, and several synthetic dyes—from the National School Lunch Program.• School Lunch Debt Cancellation Act of 2025 (S. 993): Introduced in March 2025, this legislation focuses on canceling outstanding school meal debt for families across the nation.• School Food Modernization Act (H.R. 5731): Introduced in October 2025 to provide grants and loan guarantees for schools to update kitchen infrastructure and equipment.• Healthy Meals Help Kids Learn Act: Reintroduced in October 2025 to increase federal reimbursement rates for school lunches and breakfasts by 45 cents and 28 cents, respectively, to help schools manage rising labor and food costs. Significant Policy Shifts & Impacting Laws • Budget Reconciliation Law (H.R. 1): Passed in July 2025, this law includes sweeping cuts to the Supplemental Nutrition Assistance Program (SNAP), totaling approximately $186 billion over Continued on next page.
Page 34 | Serving Spoon, Spring 2026 Maryland School Nutrition Associationa decade. Critics note these cuts will negatively impact school meals by removing automatic \"direct certification\" eligibility for millions of students.• CARE for Kids Act: Introduced in July 2025 to extend automatic free meal eligibility to children in low-income housing and those cared for by grandparents or other relatives.• Universal School Meals Program Act: This is a recurring proposal (last introduced in the 118th Congress as H.R. 3204/S. 1568) that seeks to make breakfast and lunch free for all students regardless of income. It has faced significant opposition due to its multi-billion dollar cost.The Trump administration released the new dietary guidelines, Wednesday January 7, 2026 that call for Americans to limit highly processed foods, such as those high in added sugars and sodium, and that endorse products that had once been discouraged by many nutritionists, such as whole milk, butter and red meat. The recommendations emphasize eating whole foods — such as fruits and vegetables in their original forms — and foods rich in protein and whole grains. They call for avoiding packaged, prepared or other ready-to-eat foods that are salty or sweet — such as many chips, candies and cookies — as well as staying away from sugar-sweetened beverages like sodas, fruit drinks and energy drinks and some artificial sweeteners.Mary Klatko, MdSNA Federal Legislative [email protected]
Maryland School Nutrition Association Serving Spoon, Spring 2026 | Page 352026 Position PaperThe National School Lunch and Breakfast Programs (NSLP/SBP) are proven to support the health and academic achievement of America’s students. These programs are a lifeline for families, struggling with high food prices and economic uncertainty, and a critical market for U.S. farmers, ranchers and producers.The School Nutrition Association calls on Congress to:VISIT SCHOOLNUTRITION.ORG/POSITIONPAPER FOR FACT SHEETS & DATAFinancial pressures are intensifying for school meal programs due to high costs and insuf�cient funds. �n ��A�s recent survey of meal program directors, virtually all reported challenges with the cost of food (98%), labor (95%) and equipment (95%), prompting more than half to express “serious concern� a�out the �nancial sustaina�ility of their program in three years. School nutrition professionals have been working to expand scratch cooking and reduce reliance on ultra-processed foods (UPFs), and when asked about necessary resources to further these goals, 79% of respondents reported an “extreme need” for increased funding.Congress should pass HR 5753 to increase federal reimbursement rates for school meals and HR 5731 to fund equipment and infrastructure upgrades. Congress should also pass bills to boost local food purchases and to support workforce development. Increase investments in school meal programs to cover rising costs, expand scratch cooking, and provide students more fresh, local produce School meals support academic achievement, student health and obesity prevention by improving children’s diets and combatting hunger. Offering free meals to all students through Community Eligibility Provision (CEP) cuts through red tape and ensures all children are nourished for success, without stigma. Among school districts that must charge for meals, 92% reported having unpaid student meal debt, a burden for both families and school budgets.Upcoming changes to the Supplemental Nutrition Assistance Program (SNAP) and Medicaid under HR 1 will cut the num�er of children automatically certi�ed for free and reduced-price school meals, forcing schools off of CEP. Congress should provide every student access to free, nutritious school meals to support their health and education. To advance this goal, SNA urges Congress to pass S 3281, repealing HR 1’s SNAP provisions, and legislation to protect CEP. Protect and expand access to healthy school meals for all studentsUnder current federal standards, which limit calories, sodium and added-sugar, school meals are proven to be the healthiest meals Americans eat. The K-12 food industry is ahead of the curve, proactively removing arti�cial dyes, additives and ingredients of concern from school foods. Any new rules limiting UPFs in schools must ensure meal programs are permitted to serve nutrient-dense, pre-prepared foods. Schools are simply not equipped to scratch prepare all menu items – more than 93% cited the need for more staff, culinary training, equipment and infrastructure to reduce reliance on UPFs. ���� and �on�ress s�ould �aintain s�ienti��ally sound, operationally feasible and adequately funded federal standards. A patchwork of state standards will increase costs and procurement challenges. Federal standards increase ef�ciency and ensure all students have equal access to nutritious meals, regardless of where they live. Ensure updates to federal school nutrition standards are feasible for schools
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Page 38 | Serving Spoon, Spring 2026 Maryland School Nutrition Association“Making A Difference In School Meals”Davies Food [email protected]@daviesfood.comMaking a Difference in School Meals!Davies Food BrokerageIndividually Wrapped To Perfection!Let Our Menu Concepts Put A Little “Spring” In your Spring!
Maryland School Nutrition Association Serving Spoon, Spring 2026 | Page 39Maple Beef Sausageon Hawaiian Bun, IW100/3.10 oz. 990118 / C991182 oz. Equiv. Grain, 1 M/MAMaple Beef SausagePancake Sandwich, IW100/2.61 oz. 990120 / C991201 oz. Equiv. Grain, 1 M/MABREAKFAST BREAKFAST SavoryWhat’s onthe menu?Sunrise Stick, IW100/2.40 oz. 180021 / C180211 oz. Equiv. Grain, 1 M/MAFor more information, please contact:Jeff Harris, Regional Sales [email protected] | (704) 918-0533Rory Zapor, Core Food [email protected] | (301) 529-8122SPICYGRILLED CHEESEIW or Bulk704001 / C70401704004 / C7040472/4.19 oz.2 oz. Equiv. Grain, 2 M/MABeef Sausage &Cheese on MiniBagel, IW72/2.65 oz. 809016 / C809161.25 oz. Equiv. Grain, 1.25 M/MAThree CheeseQuesadilla, IW100/2.20 oz. 364000 / C364001.25 oz. Equiv. Grain, 1 M/MATHE ORIGINALGRILLED CHEESEIW or Bulk134000 / C13400703003 / C7030372/4.19 oz.2 oz. Equiv. Grain, 2 M/MA
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Page 42 | Serving Spoon, Spring 2026 Maryland School Nutrition Association ©2026 ADANE Now more than ever, School Breakfastplays apivotal role in students’ lives.Alternative breakfast service models – such as Breakfast After the Bell – helpyou improve access for every student, and ensure they are fueled, focused and ready to “JOIN THE QUEST” for a successful day.Boost participation now, during and beyond National School Breakfast Week!For school breakfast support and resources, contact: [email protected] MOREamericandairy.comNational School Breakfast Week! March 2-6 2026K12COMBI OVENWARRANTYAT BLODGETT, WE VALUE OUR PARTNERSHIP WITHYOU, OUR LOYAL CUSTOMERS, AND FOR THAT WE WANTTO GIVE BACK TO YOU.BLODGETT IS PROUD TO OFFER A 2ND YEAR WARRANTYAND A 5 YEAR BOILER WARRANTY EXCLUSIVE TO THE K-12 SCHOOL SYSTEMS FOR SELECT BLODGETT INVOQ AND HEAVY DUTY COMBI OVENS.Contact The Schmid Wilson Group for more product information or to schedule a site visit! Mike Fronczak, [email protected]
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Page 44 | Serving Spoon, Spring 2026 Maryland School Nutrition AssociationPRODUCT BENEFITS 2 Grain Credits in Every Serving The whole grain breading of Golden Crisp® Whole Grain Onion Rings helps meet nutritional requirements, saving you time, cost and effort. Kid-Preferred Kids already know and love our onion rings, so we added whole grain with similar taste appeal for higher satisfaction, increased ADP and less food waste.INNOVATIONBy reimagining onion rings, we are able to embrace the ever-changing tastes and needs of students.© 2024 McCain Foods USA, Inc. The trademarks herein are owned by or used under license by McCain Foods Limited or by one of its subsidiaries.Contact your McCain® K-12 Foodservice Solutions rep to find out when you can place an order, or visit us online at www.mccain4schools.comFollow uson Instagram@McCain4SchoolsPRODUCT INFORMATION PACKAGING PREPARATIONMcCAIN K–12Every McCain® product is intended to nourish children, supplement schools and support Food Service Directors.A Vegetable Slam Dunk Meeting the daily vegetable intake requirement is a breeze when each portion of Golden Crisp® Whole Grain Onion Rings includes 1/4 cup of vegetables.ONION RINGS!The vegetable serving that Food Service Directors need, and the taste and look that kids already know and love. Calories 180Sodium120mgFatsTotal fat: 7gSaturated Fat: 1gTrans fat: 0The whole grain breading of the onion rings provides 2 grain credits and 1/4 cup of vegetables with each serving.SKU # Product Description Serving Size Piece Count / PoundPack SizeCase Wt. (lbs) Cooking Method Temp TimeNet Gross1000012335 Golden Crisp® Whole Grain Onion Rings 4 rings 20 - 24 6x4 LBS 24 25.6 Conventional Oven 425° F 13 minhighlinerfoodservice.comDO SEAFOOD FEARLESSLYTMSIZE1 ozCREATE FUNEVENTSServe up special creations that kids will love using Mozza Sticks on burgers and salads as a crunchy, cheesy addition. Wrap them with proscuitto for a unique twist or let them dip, dip, dip!! • KID FRIENDLY• OVEN-READY• CHILD NUTRITION SUITABLEFUN & DELICIOUSWHOLE GRAIN CRUNCHY BREADED MOZZARELLACHEESE STICKSHigh Liner Mozzarella Sticks are the perfect example of an irresistible classic made with whole grain. Quality mozzarella is coated with just the right amount of breading, seasoned with mild Italian herbs and spices. Each fries to the perfectly crunchy, flavorful gooeyness craved by all ages. Great for baking or deep frying.PRODUCT # NAME SIZE PACKG1042DF Whole Grain Crunchy Breaded Mozzarella Cheese Sticks, CN 0.84 oz 2 x 5.25 lb
Maryland School Nutrition Association Serving Spoon, Spring 2026 | Page 45PRODUCT BENEFITS 2 Grain Credits in Every Serving The whole grain breading of Golden Crisp® Whole Grain Onion Rings helps meet nutritional requirements, saving you time, cost and effort. Kid-Preferred Kids already know and love our onion rings, so we added whole grain with similar taste appeal for higher satisfaction, increased ADP and less food waste.INNOVATIONBy reimagining onion rings, we are able to embrace the ever-changing tastes and needs of students.© 2024 McCain Foods USA, Inc. The trademarks herein are owned by or used under license by McCain Foods Limited or by one of its subsidiaries.Contact your McCain® K-12 Foodservice Solutions rep to find out when you can place an order, or visit us online at www.mccain4schools.comFollow uson Instagram@McCain4SchoolsPRODUCT INFORMATION PACKAGING PREPARATIONMcCAIN K–12Every McCain® product is intended to nourish children, supplement schools and support Food Service Directors.A Vegetable Slam Dunk Meeting the daily vegetable intake requirement is a breeze when each portion of Golden Crisp® Whole Grain Onion Rings includes 1/4 cup of vegetables.ONION RINGS!The vegetable serving that Food Service Directors need, and the taste and look that kids already know and love. Calories 180Sodium120mgFatsTotal fat: 7gSaturated Fat: 1gTrans fat: 0The whole grain breading of the onion rings provides 2 grain credits and 1/4 cup of vegetables with each serving.SKU # Product Description Serving Size Piece Count / PoundPack SizeCase Wt. (lbs) Cooking Method Temp TimeNet Gross1000012335 Golden Crisp® Whole Grain Onion Rings 4 rings 20 - 24 6x4 LBS 24 25.6 Conventional Oven 425° F 13 min
Page 46 | Serving Spoon, Spring 2026 Maryland School Nutrition AssociationMD State Legislative UpdateMaryland is super busy with legislative activity! Stay involved.What's Going On In Maryland?!We were planning to submit the Universal Free Student Breakfast and Lunch Bill this year paid for by the Sugar Sweetened Beverage Tax Bill. We were told the bill being submitted was the same as last year. Last year we worked on the Universal Free Breakfast and Lunch Program so that was what we thought was being entered. Barbara and/or I attended all coalition meetings and the CEP Bill was never mentioned. Members of the coalition negotiated a change to enter the Community Eligibility Program (CEP) bill with the sponsor Delegate Pavlovich-Carr without our knowledge or review of the language. It was entered and rewritten from the South Carolina Bill that was supposed to be its model. It was NOT like the South Carolina Bill. The cost of the bill is $10 million dollars.There is a copy of the bill on the following pages.All county directors were surveyed for their thoughts on the content of the bill. The respondents overwhelmingly objected to the questions on page 3 and requirement to post the answers on the school system's website. The Legislative Committee met with the MdSNA Executive Committee to discuss the county directors reactions and the wording of the bill.The unanimous decision of the MdSNA Executive Committee was to not testify for or against the bill which we followed for the House hearings before the Appropriations Committee and The House Ways and Means Committee. Based on the information given to the primary House sponsor, there was an attempt to \"soften the language\" on page 3. The new replacement language is printed at the end of this article for your comparison to the original HB0704 language. There was removal of the requirement to place school data and answers to be posted on the school system's website but that is the only and best deletion or \"softening\" of the language.The Senate hearing for the identical CEP Bill SB0586 is February Mary KlatkoMdSNA State Legislative Co-ChairBarbara HarralMdSNA State Legislative Co-ChairContinued on next page.
Maryland School Nutrition Association Serving Spoon, Spring 2026 | Page 4725, 2026, at 1:00 pm before the Budget and Taxation Committee with Senator Guzzone as Chairman.Our thought is that the bill will not be passed based on the financial situation of the state of Maryland.There is good news following the Senate Hearing this week. Senator's Guzzone and Barnes think the Universal Free Breakfast and Lunch Program belong in the Blueprint For Education Bill and they plan to introduce it next session in 2027. That would make it permanent as long as the Blueprint For Education continujes to be funded.The state is currently $1.4 billion dollars in debt. Per the Annapolis Newspaper (The Capitol), the Governor's $71 billion dollar budget has no revenue to pay for it so it is expected to be paid for by allocations previously set aside for various reasons such as:• $322 M Capital Budget• $292 M Energy Investment Fund• $187 M Fiscal Regulatory Fund• $150 M Local Income Tax• $145 M Rainy Day Reserve FundAll of the prior listed funding will be moved into the General Fund.NOTE: The CEP Bill is not included in the Governor's Budget.In the last session, the governor vetoed 29 passed bills. He let them sit on his desk for five weeks before vetoing them to prevent a veto override by the legislature. When the Speaker of the House and Chairman of the Ways and Means Committee resigned there had to be a special session to replace those leaders by vote of the legislature. As part of the Special Session on December 14, 2025, the legislature overrode 27 of the 29 bills the governor vetoed earlier after the January to April, 2025, session was over. The governor says in the Annapolis Newspaper that he will not support any tax bills and that is because of the election this November.The usual thought is if you raise taxes in an election year, there is a probability that upset voters will not support your re-election. The Governor also says he is not eying the Presidency, but plans to run for re-election to the Governor's Position in Maryland.Contined on next page.
Page 48 | Serving Spoon, Spring 2026 Maryland School Nutrition AssociationMaryland’s Redistricting Advisory Commission announced on Tuesday January 21, 2026, that they sent a new congressional map to Gov. Wes Moore and the General Assembly for a mid- season change. Right after the 10 year Census, redistricting occurs so this is being considered at the half way point. The purpose of the new map is to eliminate the only Republican seat for Maryland in Congress, that of Dr. Andy Harris, Eastern Shore. The House passed the redistricting map but the Senate is less likely to advance it due to legal and timing concerns and lack of representation for the Republicans living in Maryland.It is going to be an active and difficult session of the General Assembly this year. Watch for emails from us as we proceed through this year's General Assembly Session. We will publish the March edition of the Serving Spoon prior to the vote on the CEP Bill and the Redistricting Map outcome.Have a warm and wonderful spring.Mary Klatko, MdSNA State Legislative [email protected] Harral, MdSNA State Legislative [email protected] on next page.Revised or softened language which focused on what needs to be reported back to the General Assembly:
Maryland School Nutrition Association Serving Spoon, Spring 2026 | Page 49EXPLANATION: CAPITALS INDICATE MATTER ADDED TO EXISTING LAW. [Brackets] indicate matter deleted from existing law. *hb0704* HOUSE BILL 704F1 6lr1402CF 6lr1403By: Delegates Palakovich Carr, Shetty, Acevero, Allen, Amprey, Bartlett, Behler, Boafo, Charkoudian, Crutchfield, Cullison, Ebersole, Fair, Feldmark, Foley, Forbes, Guyton, Guzzone, Hill, D. Jones, Kaiser, Kaufman, Kerr, Lehman, Lewis, J. Long, Lopez, McCaskill, Moreno, Pasteur, Pruski, Queen, Rogers, Ruff, Ruth, Simpson, Smith, Solomon, Spiegel, Stein, Stewart, Stinnett, Taveras, Terrasa, Vogel, Wells, White Holland, Williams, Wims, Wolek, Woorman, Wu, Young, and ZieglerIntroduced and read first time: February 2, 2026Assigned to: Ways and Means and AppropriationsA BILL ENTITLED1 AN ACT concerning2 Community Eligibility Provision Expansion Program – Establishment3 FOR the purpose of establishing the Community Eligibility Provision Expansion Program 4 in the State Department of Education to provide funding to eligible schools that 5 participate in the federal community eligibility provision of the child nutrition 6 programs; and generally relating to the Community Eligibility Provision Expansion 7 Program.8 BY adding to9 Article – Education10 Section 7–60611 Annotated Code of Maryland12 (2025 Replacement Volume and 2025 Supplement)13 SECTION 1. BE IT ENACTED BY THE GENERAL ASSEMBLY OF MARYLAND, 14 That the Laws of Maryland read as follows:15 Article – Education16 7–606.17 (A) IN THIS SECTION, “PROGRAM” MEANS THE COMMUNITY ELIGIBILITY 18 PROVISION EXPANSION PROGRAM.
Page 50 | Serving Spoon, Spring 2026 Maryland School Nutrition Association2 HOUSE BILL 7041 (B) THERE IS A COMMUNITY ELIGIBILITY PROVISION EXPANSION 2 PROGRAM IN THE DEPARTMENT.3 (C) THE DEPARTMENT SHALL ADMINISTER THE PROGRAM.4 (D) (1) THE PURPOSE OF THE PROGRAM IS TO PROVIDE FUNDING IN 5 ACCORDANCE WITH PARAGRAPH (2) OF THIS SUBSECTION TO ELIGIBLE SCHOOLS 6 THAT PARTICIPATE IN THE FEDERAL COMMUNITY ELIGIBILITY PROVISION OF THE 7 CHILD NUTRITION PROGRAMS.8 (2) THE STATE SHALL PAY THE DIFFERENCE BETWEEN THE 9 APPLICABLE FEDERAL PAID REIMBURSEMENT RATE AND THE FEDERAL FREE 10 REIMBURSEMENT RATE, AS SET ANNUALLY BY THE U.S. SECRETARY OF 11 AGRICULTURE UNDER 42 U.S.C. § 1759A.12 (3) THE FUNDING PROVIDED UNDER THE PROGRAM IS INTENDED TO 13 COMPLEMENT AND NOT REPLACE FEDERAL FUNDS RECEIVED UNDER THE 14 COMMUNITY ELIGIBILITY PROVISION OF THE CHILD NUTRITION PROGRAMS.15 (E) THE DEPARTMENT SHALL:16 (1) DEVELOP A PROCESS FOR COUNTY BOARDS TO PARTICIPATE IN 17 THE PROGRAM BASED ON FUNDING AVAILABILITY;18 (2) ENSURE THAT PROGRAM FUNDING IS DISTRIBUTED BASED ON 19 THE CONCENTRATION OF POVERTY IN PUBLIC SCHOOLS WITHIN THE JURISDICTION 20 OF EACH COUNTY BOARD;21 (3) CONSIDER GEOGRAPHIC DIVERSITY IN DETERMINING FUNDING 22 PRIORITIZATION; AND23 (4) DISTRIBUTE FUNDS TO ELIGIBLE COUNTY BOARDS.24 (F) FOR FISCAL YEAR 2028 AND EACH FISCAL YEAR THEREAFTER, THE 25 GOVERNOR SHALL INCLUDE AN APPROPRIATION OF $10,000,000 IN THE ANNUAL 26 BUDGET BILL FOR THE PROGRAM.27 (G) IT IS THE INTENT OF THE GENERAL ASSEMBLY THAT THE STATE, EACH 28 COUNTY BOARD, AND PARTICIPATING NONPUBLIC SCHOOLS MAXIMIZE THE USE OF 29 ALL AVAILABLE FEDERAL AND STATE FUNDS IN CARRYING OUT THE REQUIREMENTS 30 OF THE PROGRAM.31 (H) (1) ON OR BEFORE JULY 1, 2027, AND EACH JULY 1 THEREAFTER,