Gov. O'Malley Considering Cuts...Could Impact PGCPS

By: BEN NUCKOLS

Gov. Martin O'Malley is considering a 5 percent across-the-board cut in state aid for public education. State Budget Secretary T. Eloise Foster has proposed the cut, which the governor's office says would save more than $200 million. Maryland is facing a $1.3 billion budget shortfall in the upcoming fiscal year.

The possible 5 percent cut was revealed in a letter from Foster to Prince George's County Schools Superintendent William Hite, who has asked the state for an additional $139 million in funding. Foster notes that Prince George's receives more education funding than any other jurisdiction in Maryland.

O'Malley's spokesman says the possible cut is merely "an option presented to the governor" but that it speaks to the severity of the state's fiscal situation.Read more at the Washington Examiner: http://washingtonexaminer.com/news/nation/2010/12/maryland-considering-cuts-education-funding#ixzz19SKXUcAv

PGCPS: FY 2012 Superintendent's Proposed Budget

Letter from the Superintendent of Prince George's County Public Schools Ms. Verjeana M. Jacobs, Esq. Chair, Board of Education

Dear Ms. Jacobs:

Pursuant to the Education Article of the Annotated Code of Maryland, the Superintendent’s FY 2012 Proposed Annual Operating Budget for Prince George’s County Public Schools is herewith submitted. The proposed budget totals $1,688,112,606 covering the fiscal year July 1, 2011, through June 30, 2012. This amount is an increase of $54,586,065 or 3.3% over the FY 2011 operating budget originally approved. This proposed budget maintains core services essential to the Board of Education’s Theory of Action and the school system’s priorities. Revenues supporting school system operations in FY 2012 are expected to be severely limited, but without a substantial increase in revenues, the Board will need to consider increasing class sizes, continuing staff furloughs, and other actions to close the gap. The loss of federal stimulus funds in FY 2012 and potential actions taken by the state of Maryland to address its projected structural deficit, combined with minimum amounts required from the County are the primary basis for the limited revenues. The decline in growth for FY 2012 joined with the possibility of further decline in revenue has required that proposed expenditures reflect strategic reductions that will ensure services essential to preserving our core business. The chart below demonstrates the magnitude of the changes over the last several years compared with FY 2012.

The revenue view reflects the impact of the major challenges that the State and County are facing in the next year. This situation is largely marked by a loss in revenues associated with the housing market, including rising foreclosures and the continued decline in housing sales. These real property tax revenue losses, combined with a recession in the national economy along with anticipated lower student enrollment, translate into limited available revenue to support the FY 2012 Proposed Operating Budget. In spite of this, this proposed budget requests additional support from the State and the County in order to avoid continued furloughing of employees and the potential elimination of successful programs.

Due to the ending of State Fiscal Stabilization Funds and Targeted Stimulus funds in FY 2012, federal revenue sources are expected to decrease by $71.4 million from the FY 2011 Approved budget. These funds were used to pay system wide utilities and school supplies, and supported Title I and Special Education programs. When the additional federal Education Jobs funding is factored in FY 2011, the federal funding cliff is projected to be $103.1 million. State funds are projected to increase by $49.2 million primarily due to the assumption that the Governor would have to include, and the General Assembly would have to approve, funding for the Geographic Cost of Education Index (GCEI) component in the FY 2012 State budget and a projected increase in Compensatory Education funding due to a projected increase in the FARMS population. The County contribution is projected to decrease by $2.7 million due to a drop in student enrollment but still meets state Maintenance of Effort (MOE) funding levels. Revenues from Prior Year Fund Balance are reduced 100.0%, which represents $6.0 million less than the FY 2011 approved budget and Board Sources are projected to decrease by $4.2 million primarily because of reduced tuition rates.

Additionally, changes to the State and County funding amounts may occur as updated State-wide wealth, enrollment and other information is received during the budget development process. Moreover, a key area that the State may consider in reducing the structural deficit that it faces is the potential redirection of the State Retirement funding from the State to the Board of Education, and this will necessitate further adjustments to the FY 2012 proposed budget. Similarly, changes in requested and/or approved County funding levels will require revisions to amounts shown in the proposed budget.

As a result of the limited revenue growth, compounded by the loss of federal revenue resources the FY 2012 Proposed Annual Operating Budget requests $64.7 million in additional state aid and $25 million in additional funding from the County in order to address its revenue gap. The proposed budget continues prior year reductions such as not funding COLA, no step increases, stipends and differentials and maintaining position reclassifications but funds the restoration of teacher and staff salaries from the furlough reduction in FY 2011. The proposed budget focuses spending on the maintenance of core services directly related to improvement in teaching and learning within classroom instruction in support of high student achievement. Priorities under high student achievement include the Advanced Placement Program, IB, AVID, Special Education Reform, Secondary School Reform, Middle College, Charter Schools, Pre-k, and HSA Reform. The continued funding of these priorities is critical to meet the goals of the Master Plan and support our vision for all students to graduate college-ready.

The process for developing and adopting a budget includes public input. Public forums were held in October to receive community input on budget priorities to ensure all available resources are effectively and efficiently used. This Proposed budget has considered the community’s input in preserving programs and services supporting classroom instruction, within projected available revenues, consistent with the Master Plan.

The Board of Education will hold three budget public hearings between January and February, as well as public work sessions on the budget in January and February, as it considers, adopts and submits its budget request to the County Executive by March 1, 2011.

Despite the severely limited resources available this year, the FY 2012 Proposed Annual Operating Budget maintains our best efforts to achieve school system goals and fulfill our mission to ensure our students, teachers and support staff have tools and resources needed to help children learn and achieve. Funding provided in prior years, combined with efforts to distribute resources equitably with a focus on effective programs and services that produce meaningful results enabled the school system to attain record levels of achievement on State tests. Unprecedented student participation and remarkable levels of success in all subgroups occurred both this year and in the past year.

While the economic outlook remains bleak, full funding of the FY 2012 Proposed Annual Operating Budget will maintain the core instructional programs and services needed to support teaching and learning and support the critical strides made in achievement by the students of Prince George’s County Public Schools.

10 Healthy Foods Under $1
Even with rising food prices, it's possible to shop for healthy foods without spending a fortune.
By Elaine Magee, MPH, RDWebMD Feature
Reviewed by Louise Chang, MD

http://www.webmd.com/food-recipes/features/10-healthy-foods-under-1-dollar

Most of us don't need to hear it or read it ... we have felt it in our wallets every time we've gone to the grocery store. But just because food prices are rising doesn't mean you can't make healthy food choices. The good news is that many foods that are good for you are also cheap. Here is our list of the top healthy foods you can find in your grocery store for under a dollar. Prices may vary based on the store, location, and time of year.

1. Apples Great for: Snacks, green salads, main dish salads, and fruit salads. What's a serving? 1 large apple. Price per serving: About $1. Apples sell for about $1.99 per pound, and an extra large crisp apple weighs about 1/2 pound. Nutrition Info per serving: 117 calories, 5 grams fiber, 17% Daily Value for vitamin C, and 7% Daily Value for potassium.

2. Bananas Great for: Snacks and fruit salads, yogurt parfaits, and smoothies. What's a serving? 1 banana. Price per serving: About 45 cents. Bananas sell for about $0.89 per pound, and a large banana weighs about 1/2 pound Nutrition Info per serving: 121 calories, 3.5 grams fiber, 14% Daily Value for potassium (487 mg), 20% Daily Value for vitamin C.

3. Baby Carrots (in bags) Great for: Snacks, casseroles, stews, veggie platters, and side dishes.
What's a serving? About 1/2 cup or 2 ounces raw. Price per serving: 19 cents. A 16-ounce bag costs about $1 on sale and contains about 8 servings (2 ounces each). Nutrition Info per serving: 27 calories, 2 grams of fiber, 200% Daily Value for vitamin A, and 7% Daily Value for vitamin C.

4. Canned Beans Great for: Green salads, casseroles, stews, and chili. Types of beans range from 50% less sodium kidney beans and black beans to white beans and garbanzo beans. What's a serving? Each can contains about 3.5 (1/2-cup) servings. Price per serving: About 28 cents. You can buy a 15-ounce can for about $1 on sale. Nutrition Info per serving: About 120 calories (for kidney beans), 7 grams protein, 6 grams fiber, and 6% Daily Value for calcium, and 10% Daily Value for iron.

5. Canned Tomatoes Great for: Italian and Mexican recipes, chili, stew, and casseroles. Flavor options range from no-salt-added sliced stewed tomatoes to diced tomatoes with garlic and olive oil. What's a serving? One can contain about 3.5 (1/2-cup) servings. Price per serving: About 28 cents. You can buy a 14.5-ounce can for about $1 on sale (often less for store brands).
Nutrition Info per serving: About 25 calories, 1 gram fiber, 10% Daily Value of vitamin A, and 15% Daily Value of vitamin C.

6. Oranges (extra large navel oranges) Great for: Snacks, green salads, and fruit salads. What's a serving? 1 large or extra large orange. Price per serving: 40 cents for a large orange and 79 cents for an extra large orange. Oranges sell for around $0.79 per pound, and a large orange is about 1/2 pound, whereas an extra large orange is about 1 pound. Nutrition Info per serving: (for an 8 ounce orange): 106 calories, 5.5 grams fiber, 10% Daily Value for vitamin A, 200% Daily Value vitamin C, 17% Daily Value for folate, 9% Daily Value for calcium, and 12% potassium.

7. Pears Great for: Snacks, as an appetizer with cheese, green salads, and fruit salads. What's a serving? 1 large pear Price per serving: about 45 cents for a large pear. Pears sell for about $0.90 per pound, and a large pear weighs about 1/2 pound. Nutrition Info per serving: 133 calories, 7 grams of fiber, 16% Daily Value for vitamin C, and 8% for potassium.

8. Lentils (dry) Great for: Soups and stews, cold bean salads, and casseroles. What's a serving? 2 ounces (dry) Price per serving: 14 cents. A 16 ounce bag sells for $1.12 (on sale) and contains eight servings. Nutrition Info per serving: 195 calories, 14 grams protein, 6 grams fiber, 24% Daily Value for Iron, 10% Daily Value for magnesium and potassium.

9. Pearl Barley (dry) Great for: Soups and stews, cold salads, and casseroles. What's a serving? 2 ounces (dry) Price per serving: About 12 cents. A 16 ounce bag of dry pearl barley sells for about $0.94 and contains about 8 servings. Nutrition Info per serving: 199 calories, 9 grams fiber, 2.5 grams soluble fiber, 6 grams protein, 8% Daily Value for iron, and 11% Daily Value for magnesium.

10. Yogurt (plain, low fat, or fat-free) Great for: Smoothies, yogurt parfait, dips, and dressings.
What's a serving? An 8-ounce or 6-ounce container is usually a serving. Price per serving: 60 cents. This is usually the price for an 8-ounce container of plain yogurt. Nutrition Info per serving: (for 8 ounces of fat-free plain yogurt): 130 calories, 13 grams of protein, 45% Daily Value for calcium, plus active cultures such as acidophilus and bifidus.