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By JON HEDDLESTON
RawMumm* New. Staff Writer
First thing in the morning on every school day, Nellie Graves begins sifting the flour that will become the cake, the cookies, the pie, the donuts, the biscuits or the rolls to be served that day at Rappahannock’s Elemen“Oh
yeah, I made it from scratch,” she offers matter-of-factly while shifting another empty cake pan to the stack destined for the dishwasher. It’s lunchtime, and Mrs. Graves continues serving an unending line of students. On that day, she prepared 10 pans of dessert cake and kept up with other normal routines, too.
A cafeteria worker at the elementary school for some 20 years, Mrs. Graves is one member of a small staff at the elementary and high schools with a big job: Prepare a meal for students that is nutritionally balanced and tastes good, too.
The emphasis on good-tasting food that meets nutritional requirements is a year-round commitment of Rappahannock’s public schools, according to Judith Burke, Food Service director for the schools. October 15 through 19, in celebration of National School Lunch Week, both public schools will open their lunch menus to parents who can come in to taste and see for themselves. At the elementary school alone, some 100 parents are scheduled to take advantage of the opportunity.
Parents who do join sons and daughters for lunch on Thursday and Friday probably will notice the quick pace of cafeteria workers and the cordial, informal air of school lunchrooms. What they won’t see comes earlier, the planning and preparation that makes school lunches for hundreds of students possible every day.
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