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In the fall of my senior year, while editor of the Forsan Stampede, the paper devoted a lot of space to
stories about the school cafeteria. I think the idea may have been suggested by the school superintendant (H.D. Smith). However, our student paper staff tackled the topic with a three prong approach:
- A detailed analysis of the process of producing a school lunch
- An editorial
- Student opinions
All in all, after 25 years, it's "food for thought".
Quotes From High Schoolers When Asked:
"How Do You Think The Food In The Cafeteria Could Be Improved?"
"Change the meals to something different"
Sylvia Rodriques, Junior
"Use less grease."
Jerry Don Allen, Junior
"There's no way to improve the lunches."
Tommy Rodman, Junior
"I think it's alright, it's not the cooks' fault what they serve. They can only do with what they have."
Mary Tom Garner, Junior
"Serve the seniors first."
Gloria Dodd, Senior
"Compared to Big Spring High's, it's beautiful."
David Crooks, Freshman
"Quit putting that slop in the food."
Darlene Rister, Freshman
"Put more variety in the menu. We're tired of steak and gravy. Cut the grease."
Judy Maxwell, Senior
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The
Cafeteria
Story
Volume 6 / Number 2
September 11, 1970
This paper realizes that a great portion of the student body hear at Forsan is less than enthusiastic about the school cafeteria program. To be sure, direct criticism is not unusual. With this feeling on hand, this paper feels obligated to present the facts. Facts may change your thoughts on the matter, or might not. We will try to give you something to think about.
With the invaluable aid of Mr. Smith (school superindendant), we are attempting to give a general idea of how the cafeteria system works; its limitations and benefits. What is printed on this page are facts, not opinions as are to be found on the editorial page. But facts are the foundations for opinions; read carefully.
The Editor
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Our school cafeteria is required by law to meet three standards on all lunches served. The lunches must meet the nutritional values set by federal, state, and local agencies.
Under an agreement with the Texas Educational Agency, each lunch must contain, as a minimum:
- One (1) half pint of fluid whole milk as a beverage
- Two (2) ounces (edible portion as served) of lean meat, poultry, or fish; or two (2) ounces of cheese; or one (1) egg; or 1/2 cup of cooked dry beans or peas; or four tablespoons of peanut butter; or an equivalent quantity of any combination of the above-listed foods. To be counted in meeting this requirement, these foods must be served in a main dish or in a main dish and one other menu item
- A 3/4 cup serving consisting of two or more vegetables or fruits, or both. Full strength vegetable juice may be counted to meet not more than 1/4 of this requirement.
- One slice of whole grain or enriched bread; or a serving of cornbread, biscuits, rolls, muffins, etc. made of whole grain or enriched meal or flour.
- Two teaspoons of butter or fortified margarine.
This school meets all of the above-listed requirements and is classified as serving a type 'A' lunch.
The lunch program is a non profit effort, and all income from it is used solely for the operation or improvement of such food service. The federal government reimburses the school for the lunches served at a rate of 5 cents a plate. It should be noted that the extra half-pint of milk that can be purchased by students for 5 cents actually costs the school 7.5 cents. In previous years, the school was awarded 4 cents for each extra serving of milk purchased. However, these funds, which were under a special milk program, have now been cut off and will not be received this year. Mr. Smith says that this may mean an extra 1/2 pint of milk might cost 10 cents.
The school receives, besides the cash subsidy on the lunches, a number of surplus food commodities. These are contributed by the USDA and are excess food products which the government has bought to keep prices up. These foodstuffs are distributed through the state department of Public Welfare. Last year, our district received $5,179 worth of these commodities.
Last year, from September 1969 to April 1970 (eight months), the cafeterias at Forsan and Elbow served 49,453 student plates and 4,019 adult plates. During this same period of time, there was a reported cash loss of $3,821. An increase of 5 cents per plate in the price of a meal would have brought in $2,674 to help offset this loss. Under present price policies, some sources estimate the cash loss on the cafeteria lunch program will be as high as $5,000. This can be attributed to increased maintenance cost and general rise in food costs. These figures are based on the average daily attendance for the Forsan schools of 396. Of that number, an average of 291 persons ate lunch in the cafeteria.
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An Editorial:
Cafeteria Lunches -
Love It or Dump It
by Tinker Bailey
In the past, there has been much controversey over the food served in the cafeteria. I personally feel that it could stand a small bit of improvement.
Many things could be done to help in making the cafeteria food more tolerable. Like, if they varied the menu more, instead of having the same thing every week.
Sometimes it isn't the food itself, but the way it is prepared. For example; who likes to pick up a hot dog and have the chilie and weiner fall through the bottom of the bun into your lap? And after you finally get it put back together, the bun is usually so hard you can hardly bite into it.
The gravy has also become one of the more fun foods. Students have not started contests to see who can skim the most grease of the top of it.
But then, sometimes, it isn't the cooks' fault if the food tastes bad. Just consider the small selection they have to choose from.
It has also been brought to my attention that during the second week of school, over 10 students were sent home due to an upset stomach, all on the same day and immediately following lunch.
So, I say, don't just sit around and belly-ache, let's get something cooking!
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