Jody Alexander cuts bread while using the new safety glove.
With the start of the 2012-2013 school year, both Eastern school cafeterias saw some changes. Prompted by the Healthy, Hunger-Free Kids Act and the first set of major changes in school meals initiated by the USDA in 15 years, the goal is to raise a healthier generation of children. Although its ranking has improved in recent years,
Indiana currently has the unenviable position of 21st in the nation in overall prevalence of children who are overweight or obese. The health ramifications of obesity have been well documented, with greater risk of diabetes, heart disease and certain cancers. This leads to more medical costs, absenteeism and loss of productivity.
The new guidelines emphasize calorie control while providing a well-balanced menu. A comparison of the former guidelines and the new ones quickly shows this is not your father’s school lunch. More fruits and vegetables with weekly requirements of vegetable subgroups, more whole grains, and no trans fats now
predominate. Changes the children immediately noticed are more choices, two entrees each day and a salad containing a meat. While students can no longer ask for seconds of the entrees, they can have as much as they like of fresh fruits and vegetables.
Eastern School Corporation hired Sodexo, Inc. to help them meet the new standards. This followed several months of study and visitation to schools by a committee chaired by Assistant Principal, Lindsey Brown, school board members, and the cafeteria managers, Cheryl Cain at the high school, and Linda Hamilton at the elementary school. Sodexo can get better prices because of their large purchasing power but the cafeteria managers still order the food from the same suppliers they have been using. Sodexo employs a part time director, Beverly Goza-Holmes, who helps keep track of inventory, plans the menus, and does training including new food safety and personnel safety procedures. (One obvious safety measure is the wearing of a bright orange glove on the opposite hand when using a knife.) Sodexo is paid by the school on a fee- per-tray basis and the company guarantees a profit for the school. Mrs. Brown emphasized that the cafeteria is not a money making source. Any profit, however, might be used to increase salaries and benefits or might be transferred to the General Fund to offset utilities assumed used by the cafeteria.
Visitors to the cafeterias will immediately notice the brighter colors of the walls, the graphics of healthy food items, and some new equipment. One particularly popular piece of equipment is the pizza warmer at the high school. Visitors will also notice the uniforms of the cafeteria workers. They all now wear black slacks, white polo shirts with the school logo, and green aprons.
Mrs. Brown emphasized that the change is not a reflection of the Eastern cafeteria workers. She said they were experts in what they did but now have a partner to help them be even more safe and efficient. The school corporation has also guaranteed that Eastern cafeteria employees are secure in their jobs as long as they wish.
Feedback from the students has been positive. Danielle Reed, Sophomore, says, "I like (the new lunches) because I eat healthy anyways. My favorite part is the deli bar because you have more options. Certain options are there everyday!" Sarah Sharp, Sophomore, comments, "I like the school lunch this year because it's food I eat at home, but a lot healthier." She gave an example of the school pizza being tasty but having a whole grain crust unlike typical takeout pizza. Stephanie Millspaugh, 8th grader, stated, "We have so many more choices now!" Ricky Sample-Ward, a 5th Grader, reports his reaction to the changes in the Elementary lunch service “It's better now because we can choose the food we want instead of having something on our tray that we won't eat. I always like my lunch this year because it's fun and there's good food.”
When former students gather at reunions, the topic of conversations about memories might include teachers, sports, clothing, cars, and pranks. But seldom do they reminisce about the food in the cafeteria. This may be because they took it for granted or because they had other things on their minds while in line and eating. We asked some alumni to share information about their school lunch experiences:
Kent McQuiston, EHS class of 1961, ate in the cafeteria 4 days a week for 25 cents a day. One day a week his dad would give him an extra dime and he would go uptown to the Hamburger Inn, where he could get a hamburger and fries for 35 cents. A couple years he washed dishes at school for an hour and got his lunch free. He didn’t like spinach or harvard beets. Mrs. Doty, who was in charge of the cafeteria in grade school decided one day he was going to eat his spinach. He said he didn’t eat spinach at home and wasn’t going to eat it at school. He finally won and she let him leave.
Neal Wilson, class of 1956, ate at the cafeteria most of the time for 25 cents. He remembers it was really good and seemed home cooked. He says, “There was a "hot open beef" sandwich dish that I have never been able to duplicate and it was the tops. The ladies (cooks) were friendly, kind and nurturing. I have been convinced over the years that good food depends on the artist at the stove - those ladies in my elementary years were quite good. In high school, I, as did many classmates, relished flying out the door, running hard through the gravel parking lot, up town to the Comet Grill for a Hot Dog, French Fries and Soda all for 20 cents with a nickel left over for a candy bar. I know that nutritionists everywhere will cringe at that meal. However, it was that release of pent up energy and challenge of racing Merrill Shock to the grill that made it more than worthwhile. It wasn't just lunch, it was an adventure.” When he carried his lunch from home it was wrapped in newspaper, tied with a string. Sandwiches were wrapped in wax paper.
Sally Duke, class of 1982, remembers that in elementary the lunch lady would give you an extra bread & butter or peanut butter sandwich if you ate everything on your plate. “If there was something I did not like, I would stuff it inside my empty chocolate milk carton so I could still get the extra sandwich.” She liked the pizza burgers, the chicken & noodles, and the creamed rice. She also liked the fish sticks they served every Friday. By the 1980's a grade A lunch cost 55 cents and came with white or chocolate milk.
Sally Nicholson, student at Jackson, Union, and Eastern, and then teacher at Eastern, especially liked chicken and noodles and mashed potatoes as a child. As a teacher, she appreciated the salad bar with the variety of fresh vegetables and fruits.
It will be interesting to hear what memories today’s students have of their cafeteria experiences when they meet at reunions 20-30 years from now.
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