CONTACT INFORMATION

Helen Heidler

Food Service Director

(717) 885-1133

heidlerh@whitsons.com

MEAL PRICING

Breakfast  
Elementary Breakfast $1.40
Secondary Breakfast $1.40
Adult Breakfast $2.05
Reduced Price Breakfast $0.40
Lunch  
Elementary Lunch $2.40
Secondary Lunch $2.65
Super Meal Secondary $3.60
Adult Lunch $3.90
Reduced Price Lunch $0.40
   
Milk $0.65
100% Juice $0.65

Checks should be made payable to: YSSD food service fund
Returned check fee is $ 15.00

pdfSchool Catering Order Form

pdfLow Balance Notification

 Get Your free mobile app.

K12 Payment Center

Infinite Campus

Free and Reduced School House

  • news
  • blog
  • newsletters

Meet Chef Sean Arnold!

Whitsons is proud to introduce our newest member to the York Suburban School... 

Whitsons Expands Commitment to Animal Welfare Initiatives

Whitsons Culinary Group, a provider of food services to private and public... 

Whitsons Expands Commitment School Menus With All-Natural, Organic, and Non-GMO Ingredients

Whitsons Culinary Group, a provider of food services to private and public... 

Whitsons Culinary Group Receives Perfect Success Rate in School Nutrition Administrative Review

Whitsons Culinary Group, a provider of food services to private and public... 

Flaves Bombay Fusion Culinary Competition

April 12th, 2017, Whitsons Culinary Group held its first Culinary Competition... 

Spinach Quinoa and Roasted Butternut Squash Salad

Continue your summer of health with healthy recipes by Whitsons! Try our... 

July, 19th, 2017

Cooking with Cauliflower

It is officially summer time, which means that cauliflower is now in season. Here... 

July, 19th, 2017

Staying Healthy with Calcium

There are many vitamins and minerals that are essential to living a healthy life.... 

July, 19th, 2017

Produce of the Month: Tomatoes

Summer is just around the corner and that means that tomatoes are now in season!... 

July, 19th, 2017

High Blood Pressure Awareness Month

About one third of Americans have high blood pressure. This number can easily be... 

July, 19th, 2017

Recent Newsletters

 New newsletters coming soon!

School Nutrition Blog

Blueberry and Oatmeal Muffins

Need an idea for a healthy breakfast or even a snack?  This Blueberry Oatmeal muffin recipe is a great recipe idea by Whitsons' Registered Dietitian, Katherine Ancona.  Not only is it delicious, but it's quick and easy to make.

These muffins are full of fiber, anti-oxidants, and plenty of vitamins to keep you full and energized throughout the morning! If blueberries are not your favorite fruit, they can be substituted for strawberries, bananas, or even raspberries. Either way, these muffins make a great snack, so enjoy!

Yield: Makes 16 muffins

Ingredients:
  • 1 2/3 cups quick-cooking oats
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 3/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1/4 cup canola oil
  • 2 teaspoons grated lemon rind
  • 2 large eggs
  • 2 cups frozen blueberries
  • 2 tablespoons all-purpose flour
  • Cooking spray
  • 2 tablespoons granulated sugar
Instructions:
  1. Preheat oven to 400°.
  2. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
  3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients to oats in bowl; stir well with a whisk. Make a well in center of mixture.
  4. Combine buttermilk and next 3 ingredients in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
  5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack. Serve warm or at room temperature.
Submitted By: Katherine Ancona, RD

About Katherine Ancona:  
Katherine Ancona is a Registered Dietitian for Whitsons Culinary Group. She received her Master’s Degree in Food, Nutrition, and Culinary Science from Clemson University in 2013. While attending Clemson University, she led a team of undergraduate students in modifying recipes to be healthier. She is most interested in wellness, pediatric, and culinary nutrition, and she also serves as a volunteer for the Kids Eat Right Campaign. Katherine completed her dietetic internship at Oklahoma State University in 2014, and began working for Whitson’s Culinary Group as a Registered Dietitian in August of 2016.