School kitchens adapt to new LUNCH LOGISTICS

Lisa Ingebrand, LifeEnterprise

Carrie Hackney (left) and Sheri Velishek prepare to-go breakfasts and lunches for school-age children at WEM’s Morristown building on Wednesday morning, Nov. 25. The meals are available free of charge at both Waterville and Morristown school buildings. Meals can be preordered on the school’s website (Lisa Ingebrand photo)

She’s been in food service for 36 years.

She good at what she does, but like most jobs, the pandemic has thrown her--and her hardworking kitchen crew--for a loop... No, make that multiple loops.

Nancy Culhane is Waterville-Elysian-Morristown School’s food service director. It’s a position she’s held for 20 years.

Pre-COVID, the school’s kitchens were able to easily estimate how many students they would serve each day--roughly 190 breakfasts and 640 hot lunches. Of course, some kids would bring a cold lunch from home, and there were always a few students out sick, but the numbers rarely fluctuated drastically.

Then, COVID hit.

Schools closed and students began distance learning, but the schools’ kitchens were only closed...

To see more on this story, pick up the December 3, 2020 print edition of the LifeEnterprise.



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