Let's Do Lunch!
Healthy Options Vs. Taste Is Challenge For School Cafeteria
by Alicia Buckenmeyer Buckeye Staff Writer

Lori Dunning, a cafeteria server in Archbold High School, smiles as she passes a tray of popcorn chicken to an eager student. The meal is renowned in AHS halls, and lunch lines that day stretched out the cafeteria doors and into the hallway.- photo by Alicia Buckenmeyer

Sandy Babcock's life has turned out differently than the one she imagined as a Bryan High School student.

"I was getting out of school," she said. "And now look at me."

She's worked as a "lunch lady" in the Archbold schools for 14 years.

The job can be a pressure cooker, but it carries a certain amount of clout.

"You never have to worry about anybody harassing the lunch lady," said Babcock, laughing. "They know who butters their bread."

Job Description

She started with the school district in 1993; by 1997, she was a part-time cafeteria worker.

Her job responsibilities have since expanded.

Today, as cafeteria supervisor, she no longer cooks, but plans and posts menus on the school's Internet calendar, orders food commodities, calls in substitute workers, performs cashier duties, serves food, fills out paperwork and reports, completes inventory, helps unload and store commodity shipments, attends meetings, and schedules speakers from federal departments.

And she organizes concessions for AHS athletic events, substitutes as a bus driver, and is planning a school breakfast program.

"Every day I say, 'Will we ever have a normal day?'" said Babcock.

"Every day, it's something new."

But, challenges are to be expected when feeding anywhere from 925 to more than 1,000 students per day with a 10-person staff.

Never the Same

Babcock's days are never dull.

She said she felt "sheer panic" on her first day as cafeteria manager nine years ago, thinking, "How am I going to feed 350 kids?"

Since then, balancing the desires of her customers, the students, and her top boss, the State of Ohio, hasn't been easy.

Things have been especially interesting with the regulations dictated in the 2004 Child Nutrition and Women, Infants, and Children (WIC) Reauthorization Act.

To comply, she tries to plan healthier meals.

Cooks now deep-fry less and bake more.

Regular lunch lines no longer include dessert, healthy drinks are provided, and side salads instead of fries can supplement meals in the a la carte line.

"I think people like the juices and Gatorades, but I'm not sure if a lot of people go for the salads," said freshman Haley Rufenacht.

"Every once in awhile, I'll get a salad," said senior Jen Gisel.

Brad Lovejoy, a senior, gives a resounding "No!" when asked if he takes advantage of nutritious options.

The important thing is that healthy options are available even if not all students like them, said Babcock.

She's been surprised at the popularity of the salads; 30 were taken the first day.

She said students eat salads especially during two principal high school seasons: wrestling and prom.

The Choice Factor

If students choose three of the protein, dairy, grain, fruit, and vegetable components that Babcock must incorporate into every meal, their combination qualifies as a federally reimbursable meal.

Each earns the cafeteria 20 cents, a bonus when the kitchen supports itself apart from the school.

Therefore, it pays if students like the food served.

For the most part, they do.

"I love school lunches," said Bekah Ruffer, a senior, shoveling popcorn chicken into her mouth. "I'm eating this every day. Every day, baby."

Lovejoy said, about "97% of the meals (lunches) that I eat are from the school.

"I like most of it. The bagel and cheese cup is an amazing combination."

Kara Goldsmith attends a half-day at Northwest State Community College, but the senior eats in the AHS cafeteria if she hears about especially tasty lunches coming up.

"The word gets out," she said.

Last year, Audrey Boyers, a senior, said she taped school menus inside her lunch box so she knew when to eat in the cafeteria.

"Anything to do with chicken, pizza, hot dogs- everyone is all on board," said Ruffer. Tacos are also popular.

Spaghetti, pork ribs, and tomato soup aren't as celebrated.

But "every taste is different," says Marge Bostelman, a cafeteria server for 32 years.

Different Opinion

Not everyone is enthralled with cafeteria food.

Jake Yoder eats often in the cafeteria but only likes the stuffed crust pizza.

"It's the only thing that tastes normal," the senior said.

"I wish I could pack, but I don't," said sophomore Micah McQuillin. "The cafeteria lunches are expensive and don't fill me up."

Babcock understands that all students won't like everything. Still, she said, "Honestly, I don't think there is one product that comes from the commodities that isn't good."

With the variety of tastes, it's a good thing state providers carry a large selection of foods. Students appreciate the variety.

Food costs are rising and state entitlements are expected to decrease two cents each meal next school year, but so far, Babcock said, they haven't had to raise lunch prices.

"It's like a little private business in here, so we have to be careful of our dollars," said Babcock. "And we do try to do that."

Appreciated

"I think each of the cafeteria staff, whichever line they run, they build a rapport with the students," said Babcock.

Babcock enjoys the job because she hasn't lost sight of what it's all about. "Our number one goal should be for the student," said Babcock.

She expects her staff to serve the students with smiles. "Sometimes, that's the only smile these kids have all day," she said of the cafeteria staff. "It's so hard growing up."

She remembers giving peanut butter and jelly sandwiches to a boy who passed the cafeteria on errands every morning.

After his graduation, he saw her on the street and said, "Hey, you're the lunch lady, aren't you? I just want to thank you. You used to feed me every day. Sometimes that's all I had for breakfast."

"You don't know you touched their lives until after they're gone," said Babcock.

Other students, like the boy, also show appreciation. "A lot of them always say thank you," said Bostelman.

"We've always had a very good group of students to provide lunches for," said Babcock.