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are taken. “People in jail are chronic complainers. They don’t like being where they are . . . You’re not going to get rave reviews for anything you feed them.”
Rave reviews, however, are exactly what Mr. Baumgardner says he got when he served home fries, scrambled eggs, sausage, and fresh sliced tomatoes from the Hampton Inn for the Brotherhood of St. Andrew^ Saturday morning breakfast meeting at Trinity Church.
The Board of Supervisors’ record from last month’s meeting mistakenly describes the quality of the food at the restaurant, he concluded. “I just want to correct the record.”
Saying he sometimes eats twice a day at the roadside restaurant on Route 211, Alex Sharp questioned “how meals can be so bad for the jail and so good for everybody else.”
“If there was a country cooking hall of fame, Mrs. Cibula would be one of its stars," maintained Bill Frizzell.
The prisoners never get leftovers; all the food is cooked that day, Mrs. Cibula attested. If the food is sometimes cold, it’s because deputies are late picking up the trays or because they carry the containers in the back of a pick-up truck on the mile run from the restuarant to the jail, she maintained. After rough handling, the dinners sometimes look like they’ve been “emptied into a bag, shook up and dumped back out,” she said. “But I can’t be re
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