Heppner gazette-times. (Heppner, Or.) 1925-current, February 07, 1980, Page NINE, Image 9

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    The Heppner Gazette-Times, Ileppner, Oregon, Thursday, February 7, 1980--NINE
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Lana Reid serves a hungry student in the lunch line. f - . : ,
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Greg Orr (right) cleans the dirty plates handed to him through a window by the grade school
children.
Kimberly Wright (far right) serves a student one of her
favorites green peas.
Mike Van Sehoiack is served some mashed potatoes and gravy from Betty Christman.
State reimburses schools for Type A lunches
Continued from page 1
The state sets standards for
the meals it reimburses.
Standards for a Type A
lunch for reimbursment in
clude: two ounces of protein, a
2 pint of milk, a serving of
bread and three-fourths cup of
fruit and vegetable.
Standards for the junior
high meals are the same
except those lunches require a
three-ounce serving of pro
tein. Twice a week, vitamin A
enriched foods must be served
and at least three times a
week, but preferable daily,
vitamin C. enriched foods
should be served.
"We balance the meals to,
meet the state requirements,"
Van Winkle said. "We are
proud of the program, we
serve first-rate meals and I
keep telling everyone that I
am a good cook."
The school cooks start work
at 7a.m. and work until 1 p.m.
Even on days when the
students are not in school the
cooks still work.
"We clean the kitchen and
wash the woodwork. We have
to put in our time," Van
Winkle said.
The cooks receive the lunch
count at 9 a.m.
At 11 a.m., the first four
grades have lunch. After a 10
minute break, the other four
classes are served.
Van Winkle's assistants in
the grade school-junior high
lunchroom are Betty Christ
man, a veteran of eight years ;
Bebe Munkers, who has also
been there eight years; and
Faye Seitz, who has worked in
the lunchroom for two years.
The high school cooks are
Ruby Steers and Joan McDan
iel. In the lower grades, Van
Winkle is in charge of the
main dish, keeps records and
orders merchandise. Christ
man is the baker, Munkers the
management workshops
every year as part of the
continuing education pro
gram. The cooks are all members
of the Oregon School Em
ployees Association and are
certified correspondents to the
national convention for food
service workers.
But they do not do it all on
their own.
Two eighth grade boys help
the cooks in the lunchroom
"Our people are working to make use of commodity
foods made available by the federal government.
They make good, eatable meals." Don Cole
salad maker and Seitz the
dishwasher.
Van Winkle said they all are
flexible and can perform each
other's jobs. She said the
cooks usually start as substi
tutes and then are hired when
there is an opening.
"You have to like kids to
work here," Christman said.
Van Winkle started working
for the school district lunch
program at the school in
Lexington 20 years ago. She
received on the job training
from the woman who pre
ceded her.
The cooks now have to
become certified and to re
main certified, they are re
quired to attend nutrition and
everyday and six to eight
other students help the cooks
from week to week serve the
food. It is all voluntary and the
participants receive a free
meal.
Something new that is being
tried this year is having the
individual classes make the
menu for a day. Van Winkle
said sometimes the meals are
not properly balanced so she
tells the class afterwards what
should have been added to the
meal.
The cooks decorate the
cafeteria on holidays and
special occasions to make
those times a little more
special.
The cooks do 90 percent of
the bread baking and cook
from scratch as much as
possible. They do not use
convenience foods, including
cake mixes. They make 345
individual salads a day and
chef salads for any junior high
student who wants one.
Van Winkle said they usu
ally receive something new
for the kitchen every year to
update it. They have reques
ted a new freezer for next
year.
During spring vacation, the
cooks attend the food service
state convention to keep up to
date on the latest nutritional
information. The job is nine
months long each year but
during the summer the cooks
attend various workshops.
The cooks have attended the
Portland State University and
Oregon State University food
service management and sa
nitation workshops in past
years.
"This job has its advan
tages," Van Winkle said.
"When your children are
small, you are home when
they are."
Principal Cole said another
reason the cost of the lunches
is so low is because the cooks'
salaries come out of the school
district budget, not out of the
money brought in by the
school lunch program.
"The federal government
Continued on page 11
Photo by
Steve Powell
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Gladys Van Winkle scrubs a pan after it's all over.
The clean-up crew, for this day anyway, consisted of (left to right) Stan Sporseen, Tammy
Hayes and Greg Orr.
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