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Show Page ID North Edition Lakeside Review Wednesday, January 23, 1985 MJMnr 4 '"'w ' ' . "She reminds me of my grandma. J?yan Johnson, 6th grader and school lunch room helper " j Ja RUTH -- - 7 ' ? TASTY LASAGNA is a favorite school dish. busily works on fopd cost and allotment reports for government and school district records. Great Cook r?sLi'frz Ask Her 400 Kids Photos by Rodney W. Wright v t rt Story by April Adams r: ' Ruth Bennetts children - all 400 of them - think she is a great cook. And I think they are all great kids, she says in return. Though the Fremont mentary School children in Sunset are not really her children, when she is preparing their lunches in the cafeteria, she puts them first. For the past two years, Ruth has been the unit manager for the school kitchen, supervising ' four other cooks. . She has been a cook and supervisor for the Davis School Ele- 1 f 4 . District for 23 years, preparing hundreds of school lunches at Clearfield Elementary and Wasatch Elementary. I just love my job and working with these kids, said the grandmother of nine children. And to listen to other peoples comments on her, one can see that she really does. She never gets upset, and she bends over backward to make all these kids happy with their meals," said Lyle Clayton, Fremonts head custodian. Ruth makes it a habit to visit with the First graders through sixth graders as they eat their lunches. , As she Walks in and out the rows of tables, the children are obviously happy to see her, as they shyly thank her for a good lunch or wave at her across the cafeteria. At work every morning by 7 a.m., Ruth and her four cooks begin making that days 400 lunches. about Almost every food item must be made from scratch, she explained. If the children are to be served a cookie along with their main meal that day, out comes the flour and sugar, pood, allotment .and cost hf2; mM 4 ' if 'v must also be planned, along with seeing the children have the necessary vitamins in their lunches, as required by the federal government. Ill tell you, making lunch for 400 kids and teachers each day really keeps you hopping, Ruth said, laughing. Its got to be the chili, said It is important to keep the sixth grade helper, Ryan Johnchildren first in mind, she son. firmly believes. But then again, those tacos We want to make them and pizzas are really good pleased with their meal. If the too, he said on an afterfood looks good, it tastes good thought. to the kids too. I guess all the dishes are When seasoning certain good, he added, emphasizing items, like enchiladas, the the word good. His job is fun, because he school cooks try to flavor it to a child's taste, Ruth said. gets to work with Mrs. BenI remember one day when nett, Ryan explained. She likes kids. She reminds one little boy came up to me and told me we make better me of my grandma, because my grandmas nice and shes pizza than his dad. Its a tossup with her eight nice and my grandma cooks lunch room helpers what her good food and she cooks good food. best dish really is. , , i hundreds of Fre- mont Elementary school lunches need to be served. Unit Manager Ruth Ben- NOON-TIM- 5. i t the school lasagna is, from the left, Robert Reed, Clint CHECKING OUT . E MEANS nett surveys Glen Gillman and Edna Hill, as they prepare meals for a long line of hungry children. Heiner and Logan Martin, who gave Ruth the seal of approval on the dish. n |