In this issue
NM SNA Roadrunner Spring 2025 
President's Report
Hello New Mexico Lunch Ladies and School Food Dudes!
Well, here we are, winding down another year feeding our kids. Personally, I am finishing up my 32nd year in school nutrition. I have had my own ups and downs throughout my career, but I do love what I do. I know that most or all of you feel the same way. I feel that feeding kids is the most rewarding career that I could have chosen, and I am blessed to have done it in three different districts.
Not only am I winding down my 32nd year in school nutrition but I am finishing up my 2nd term as president. Those of you that are on the fence as to whether to get involved, take a leap, it is a great experience. You can grow in your career; you meet people from not only in the state but also around the country that have experienced the same highs and lows as you. I have been blessed to not only being president in this great state but also, I have been involved at the national level where I have met some great people. Being part of SNA and partially New Mexico School Nutrition Association has furthered my career in this field.
Well, coming up in June we will host the annual state conference at Buffalo Thunder in Santa Fe. I have always been a huge advocate of this conference because it gives you so many tools to be successful in this profession. You will learn in each of the classes and hear seasoned speakers who have had experience in school nutrition. You will hear great keynote speakers and have a little fun… well, a lot of fun!!!
I cannot express enough what conference will do to you as it is a place where you can network with your peers and gather knowledge and share your great ideas and experiences. Believe me you are not alone.
So, in closing, I would like to thank everyone for allowing me to serve as president and I would truly encourage everyone out there to get involved and run for a position on the state board, I promise you will not be disappointed. It all starts at Buffalo Thunder June 3rd – 6th. Again, thank you and I hope to see all of school food professionals there. Have a great end of year!!!
Dean Gallegos
President New Mexico School Nutrition Association
President Elect's Corner
Celebrate, Learn, and Connect!
After a successful journey through time with last year’s "Blast from the Past," the 2025 State Conference invites us to embrace the deep roots of our New Mexico heritage. This year, we are celebrating the land, the people, and the locally grown products that define our unique culture. From the fertile fields of the Rio Grande Valley to the rugged landscapes of the Four Corners, New Mexico’s bounty sustains and nourishes our community.
Taking place June 3–6, 2025, at the stunning Buffalo Thunder Resort and Casino in Santa Fe, NM, this year’s conference will focus on New Mexico-grown ingredients, traditional recipes, and the deep connection between our land and our people. We will explore how farmers, growers, and culinary innovators (Lunch Ladies) are using local resources to create delicious, healthy meals for our children.
The conference kicks off on June 3 with Pre-Conference classes, giving attendees the chance to earn their SNA certificate and deepen their professional knowledge.
On June 4, we will be honored to welcome our keynote speaker, Winnie Chang, a powerhouse in the culinary world, whose insights will inspire us to think creatively about food and nutrition.
June 5, brings a full day of innovative educational sessions and our Vendor Food Show, where attendees can connect with their local farmers, food producers, and industry experts showcasing their products. We are wrapping up the day with an unforgettable closing night filled with dynamic entertainment and lively celebration.
We will close the conference on June 6 with a moving address from Duane Chili Yazzie, a respected land defender from the Shiprock community. His work in advocating for land stewardship and sustainable agriculture will remind us of the importance of honoring and protecting the resources that nourish us.
This is more than just a conference—it’s a celebration of our land, our heritage, and the incredible people who make New Mexico’s food culture so vibrant for the children.
Registration opens March 1, 2025 and runs through June 1, 2025.
Don’t wait—register early to secure your spot and grab an exclusive conference T-shirt!
Join us in Santa Fe as we embrace our roots and cultivate a future that honors our Land of Enchantment.
¡Viva La New Mexico!
Hollie Valenzuela, NMSNA President-Elect
Letter from the NMSNA Executive Director
Spring is here! It’s time to spring into action and register for this year’s annual state conference in June.
Attending conference is a perfect opportunity for you to get or complete your required training hours as required by USDA when they established the minimum professional standards requirements for school nutrition professionals who manage and operate the National School Lunch and School Breakfast Programs.
Participating in our conference gives you 14 CEUs and you are all done with your requirement of your continuing education.
Requirements:
Directors - 12 CEUs
Managers - 10 CEUs,
Employees working 20-40 hours a week - 6 CEUs,
Employees working less than 20 hours a week - 4 CEUs.
Go to nmsna.com and register today to obtain all the training hours you need.
In other news:
The SNS Exam is moving online
What’s changing: Starting Fall 2025, the State Nutrition Specialist (SNS) credentialing exam will be available online at testing centers nationwide. The last paper-based exams will be held in July 2025.
The benefits:
- More flexible scheduling
- Potential for shorter travel times
- Faster exam results
What else is new? In addition to moving online, the exam blueprint is being revised to slightly reduce the number of questions while still retaining the exam reliability. Shortening the exam will reduce the testing time, which is preferable for online formats and a common practice within the credentialing field.
Throughout all these exam format changes, SNA’s Certificate and Credentialing Governing Council are ensuing that the integrity, reliability and security of the SNS credential are maintained.
- More details coming soon on fees, policies and registration.
- Questions? Email [email protected].
Janet Sanchez, Executive Director of NMSNA
Legislative News
The NMSNA Legislative Chair, Sonya Moore, and other SNA board members attended the Legislative Action Conference is Washington DC in March of this year. The priorities discussed with our Legislators included requesting an increase in reimbursement rates for breakfast and lunch. There was discussion around keeping NSLP intact, and keeping it under the USDA. As we know, the current President is seeking ways to reduce federal oversight and management by eliminating or combining agencies. No changes have been made yet, but the discussions are happening.
New Mexico SNA hosted it’s first state Legislative Day in February. Members visited with their local representatives and senators to discuss the need for New Mexico Grown and Universal Free Meals funding. The legislative session was in full swing during our visits, and the state budget was still being discussed.
The 2025 Legislative Session ended 3/25/2025. Universal Free Meals was funded at $42 Million dollars. Other legislation that came out of the session included a bill that creates a study to examine if NM producers can support 50% of all beef and cheese purchases from schools. This is not a bill to enact this, just to look into it.
New Mexico Grown was funded for $430,000. This is well below what was requested, but could be made up from other unspent funding.
Sonya Moore, SNS
SPEAK UP FOR SCHOOL MEALS!
- Write to your legislators, make a phone call or request a meeting to #ProtectSchoolMeals! SNA’s Action Network makes it an easy process.
Congress has proposed concerning changes to school meal programs that would reduce access to school meals, increase unpaid school meal debt, and increase administrative costs and paperwork for schools.
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The proposal would:
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Raise CEP eligibility from 25% to 60% ISP – making 24,000+ schools serving over 12 million students ineligible
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Require income documentation from all families applying for free/reduced-price meals delaying benefits and burying school nutrition staff in paperwork
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Eliminate Broad-Based Categorical Eligibility (BBCE) negatively impacting an estimated 1 million students
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These proposals come as states were notified of the termination of federal funding agreements to purchase healthy local and regional food for school meals. An estimated $660 million in funds through the Local Food for Schools (LFS) program for 2025 will no longer be available.
Read more about the impact of these proposals in SNA's Fact Sheet.
Send your message and then follow prompts to call your legislator! We'll provide a script and patch your call through.
CRITICAL RESOURCES HERE: Take action!
- Pre-written emails to legislators
- Call-your-legislator phone script
- State-by-state impact fact sheets
- Template letters for school district officials
- Already met with your legislator? Be sure to fill out the Congressional Feedback Form to let us know how it went!
Education Report
Tips and Hints for planning for “Healthy Universal School Meals”
For menu planning:
1. Start by looking at your menu and make note of what you are already making freshly prepared.
2. Look at your menu and see if some of the items that you buy that are pre-prepared could be freshly prepared and see if you can find a recipe for that food item. For example, if you have been purchasing pre made mac and cheese I have attached an approved mac and cheese recipe that will work for freshly prepared.
3. Compile all of your recipes into breakfast or lunch categories.
4. If your school is a 5-day week you will need 3 freshly prepared recipes for each component per week.
5. If you are short some recipes you can begin by looking at the recipes on the ICN website at theicn.org.
Or email Kika at [email protected] or Amanda at [email protected]
Example of a week for High School that meets HUSM regs.
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Kielbasa in Bun (31g) French Fries (23g) Broccoli (3g) Apricots (15g) Salad Bar 1% White Milk (12g) or Fat Free Chocolate Milk (23g) Bun - scratch |
Chicken Drumstick (6g) Mashed Potatoes (26g) Roll (27g) Country Gravy (7g) Fresh Orange (15g) Salad Bar 1%White Milk (12g) or Fat Free Chocolate Milk (23g) Roll- scratch |
Crunchy Tacos (30g) (raw beef) Pinto Beans (25g) Shredded Lettuce (3g) Peaches (14g) Salad Bar 1% White Milk (12g) or Fat Free Chocolate Milk (23g) |
Spaghetti (65g)(raw beef) Seasoned Green Beans (4g) Fresh Pear (11g) Roll (27g) Salad Bar 1%White Milk (12g) or Fat Free Chocolate Milk (23g) Roll-scratch |
Frito Pie (62g) (recipe and raw beef) Baby Carrots (7g) Corn (16g) Fresh Strawberries (12g) Salad Bar 1% White Milk (12g) or Fat Free Chocolate Milk (23g) |
Salad bar is every day and it is in the line so they get their tray and then make their salad before they leave the line.
Day 1- broccoli and salad bar is fresh; Bun is scratch made
Day 2- salad bar and orange is fresh; roll is scratch made
Day 3 -lettuce and salad bar is fresh; tacos and seasoned pinto beans freshly prepared, roll scratch made.
Day 4 -seasoned green beans (frozen), pear, salad bar is fresh; spaghetti and seasoned green beans freshly prepared, roll scratch made
Day 5 -carrots, corn, strawberries, salad bar is fresh; frito pie is freshly prepared.
Region 1 Report
Rio Rancho Public Schools Increases Student Breakfast Participation
At Rio Rancho Public Schools (RRPS), we prioritize the health and nutrition of our students. For the past few years, one of the district’s goals has been to increase breakfast participation among students. We are proud to share that through our various efforts, we’ve increased district-wide breakfast participation by approximately 15% since the beginning of the 24-25 school year, and this number is continuing to increase.
This growth is due to several strategies, but one that stands out is our practice of offering the students both hot and cold options every morning. If a student is short on time, they have access to a “grab-n-go” breakfast for convenience. These include, but are not limited to, smoothie kits provided by a Dairy MAX grant that was awarded to RRPS. Alternatively, they can choose a “hot option” to savor and enjoy their breakfast before their day begins. We are beginning to roll out on-the-go hot options as well, like breakfast burritos, to give students the “best of both worlds;” quick, portable, and healthy food that supplies all the benefits of a warm meal.
Some of our elementary schools further these efforts by bringing breakfasts directly to the classroom, bagging the food ahead of time and handing the sack meals out to the students during the first hour of the school day. This practice ensures that the students receive their meals in a timely manner, allowing them to get to class or the playground on time while remaining engaged and ready to learn.
To further ensure that as many students as possible have regular access to nutritious breakfasts, we routinely hand out meals near parent pick-up lines and/or bus drop-off areas, as some of the schools’ cafeterias are far from where the students arrive to school. Understandably, many students choose not to walk all the way to the cafeteria in the morning, as doing so would risk making them late to class. Our distribution model helps them significantly, with many students having expressed relief that they can get breakfast quickly, without having to walk to their cafeteria.
As a result of our efforts, we have seen that students get excited when they hear the carts coming, engaging the curiosity and participation of other students who otherwise would not participate. Knowing that they have a delicious and healthy breakfast makes them optimistic about the day and sets them up for success both in and out of the classroom. We will continue to revise and improve our methods to ensure that all students have easy access to nutritious and delicious food.
“At the beginning of this school year, it was one of our department’s and our district's top three goals and objectives to significantly increase breakfast participation among students, as it plays a vital role in students' learning ability in the classroom. We are very pleased with the results and look forward to improving our strategies to further increase student engagement."
-Felix Griego, RRPS Executive Director of Student Nutrition
Region 2 Report
Bloomfield Schools organized a Culinary Training session for their staff on March 3. The presenters were from the Student Success and Wellness Bureau. The Culinary Specialist were Amanda Hermosillo and Francisca (Kika) Ortiz. The successful training included hands on cooking demonstrations. Our staff left the training with many tips on how to operate exceptional scratch cooking kitchens in a more efficient way. As the menu planner for our district, I came away with great menu ideas and tips on how to roll out scratch cooking menus at our six schools. Their time and tips were very much appreciated by our district.
The Student Success & Wellness Bureau will hold one of the 2025 Spring Trainings in Farmington. The training will be held at the Farming Municipal Schools. The date and time are listed below:
Thursday, April 10, 2025
8:30 - 4:00
Farmington Municipal Schools
Central Office - Boardroom
3401 E 30th Street
Farmington NM 87402
Farmington Municipal Schools are getting ready to host our 3rd Junior Chef Competition on 4/12/25. 22 teams registered for the competition. The Grand Prize Team will win $1000! This year the competition will be streamed LIVE by PVHS Communications club for all to see.
*FMS Student Nutrition Department, K12 by Elior and 21st Century Brain Camp will be hosting Alana Yazzie the author of "The Modern Navajo Kitchen" on 4/21/25 for a book signing for all of our SY24/25 Ayóo Ałkaan Cooking Class graduates. In the six 5-week sessions 75 students learned about the Navajo culture and prepared an array of tasty dishes. The book signing is a graduation event for the students.
*FMS Student Nutrition & K12 by Elior in partnership with NMSU Cooperative Extension Service & San Juan County Partnership will launch our 5th Earth Day Challenge on 4/22/25. See the attached parent/guardian letter for details.
K-12 By Elior & FMS: 3rd Annual Farmington Jr. Chef Competition
To be held April 12th, 2025 - More information will be available soon!
In celebration of Earth Day, 2025
Farmington Municipal Schools EARTH DAY CHALLENGE 2025 – (Fifth Year)
Contestants will upload a one-minute (or less) video of the growth of their plant or a PowerPoint presentation with color pictures documenting the process. We encourage all registered participants to document the process of growing their plant from germination through getting sugar snap peas and how you love to eat them. Our winners will be announced at the annual Local Food Summit event in July!
Contestants must register between May 1, 2025, through May 16 2025, by completing the online registration. Details & guidance about completing the video/PowerPoint will be sent to all of the students who register to participate by Monday, June 2, 2025.
Registration information will be available and shared on FMS social media platforms starting on 5/1/2025 through 5/16/2025.
On April 22, 2025, in celebration of Earth Day 2025, students at the Farmington Municipal Schools will be given a growing kit with sugar snap peas and zinnia/marigold seeds to grow at their home. Students will watch a quick video and learn to plant a seed as well as what a plant needs to live.
Here are some general planting tips for you and your child once the plant is home:
Step 1: Picking the perfect spot for your plant to grow. Be sure that there is plenty of sunlight. Most vegetable need at least 6-8 hours of direct sun.
Step 2: Make sure your plant gets plenty of water. In the hot New Mexico sun, most plants need frequent watering. The easiest method for determining if your plant needs a drink is to gently poke your finger into the soil near your plant (without disturbing it). If the soil is dry, add water. The closer your garden is to a source of water, the easier it will be for you.
Step 3: Be sure that you are planting in good soil. As with any kind of garden, success usually starts with the soil. Most vegetables do best in moist, well-drained soil that's rich in organic matter (such as compost or peat moss). It is best if the soil has a dark color and earthy smell.
Step 6: Gently break apart or cut the white fabric around the pot containing your child’s plant. If the roots are swirling around the soil, gently loosen them so they will know to grow downward.
If you have any questions about gardening, please feel free to contact your County Agriculture Extension Agent at (505) 334-9496.
Your home-grown sugar snap peas are a great step towards adding more fresh, healthy, local food to your diet. We have seven farmers’ markets in the county, and most of them accept SNAP. Not only that, but they will double your SNAP dollars, through a program called Double up Food Bucks! Stay tuned for the upcoming Local Food Summit information. For more information on where to find local food, including farms and farmers markets, visit buyfreshbuylocalnwnm.org.
Letter from your Past President/ Nominating Chair
Greetings, NMSNA members!
As we continue to grow and strengthen our association, I am excited to announce that we have two key leadership positions open for the upcoming term: Vice-President and Treasurer. Serving on the NMSNA Board is a rewarding opportunity to contribute to the advancement of school nutrition in New Mexico, collaborate with dedicated professionals, and help shape the future of our industry.
We currently have a few individuals expressing interest in these positions, but we want to ensure that everyone has the opportunity to get involved. If you or someone you know is passionate about school nutrition and eager to make a difference, I encourage you to consider running for office.
For more information on the responsibilities and qualifications for these roles, or if you are interested in being nominated, please feel free to contact me directly at: [email protected]. I would be happy to discuss the positions in detail and answer any questions you may have.
Thank you for your continued dedication to providing nutritious meals to students across our state. I look forward to hearing from those interested in joining our leadership team!
Rachel Roybal-Rogers
NMSNA Nominating Chair
