by Ashley Dukehart (9), Julia Trei (9), and Brynn Taulton (9) flash big smiles as they share a lighthearted moment with friends during lunch — a perfect snapshot of what lunchtime is all about: good food, good company, and a well-earned break in the school day.
What Really Goes into a School Lunch?
When the lunch bell rings, the cafeteria buzzes with activity. Students gather in lines, chatting with friends as they wait their turn. Eventually, they make their way back to the tables with trays full of hot meals — a process that seems quick and effortless. But behind the scenes, a lot of work goes into getting those lunches ready.
“We normally start making lunches around 8:30 and are done by 10:45,” explained Rhonda Lyons, kitchen manager. “The lines are split up, so in between serving lines, we prep food for the next one. If we’re running low on something, I write it down — how much we started with and how much to prep next time.”
The lunch staff, including Staci McCulloh, Shirley Everitts, Judy Woodward, Rhonda Lyons, Diane Crowe, Julie Keefer, and Amanda Rosenberry, keep things moving like a well-oiled machine. At the end of lunch, they all work together to clean up and get ready to do it all again the next day.
Following the Rules of Nutrition
Preparing school lunches isn’t just about cooking — it’s about following strict nutritional guidelines set by the Food Service Department.
Adam Carlson, the district’s Food Service Director, oversees the entire program, ensuring each meal meets the necessary requirements.
“Complete meals must contain less than 1,400 milligrams of sodium,” Carlson said. “Fats must make up less than 35% of total calories, and 80% of the items we offer have to be whole grain-rich, except for our pizza dough. Every meal also has to include vegetables.”
Carlson not only plans menus and schedules for the kitchen staff, but he also implements recipes and provides culinary training to keep the meals fresh, balanced, and appealing to students.
“I try to stay up-to-date with food trends,” Carlson shared. “I read Food Service Director magazine regularly and try to incorporate ideas from there into our school lunches.”
Students Speak Up
Carlson welcomes feedback and encourages student input when it comes to menu planning.
“I like the fish tacos — they’re healthy and taste really good,” said Gabe Bard (11). “But I’d love to see grilled chicken added to the menu. It’s healthy and something most students would enjoy.”
Mason Younker (10) shared his favorite pick: “The jacked-up fries are awesome — it’s like nachos and fries combined. If I could add one thing to the menu, it would be steak. It’s a great source of protein.”
The Numbers Behind the Meals
Feeding an entire student body isn’t cheap. Carlson estimates that the Food Service Department spends about $600,000 each school year to prepare student meals. However, the program brings in over $1,000,000 in revenue annually, making it a vital and sustainable part of the district.
More Than Just a Job
For many of the cafeteria staff, the job is more than just work — it’s a meaningful part of their day.
“I started at the middle school working just four hours a day,” Lyons said. “Now, I work full-time as the kitchen manager.”
And the best part of the job?
“My favorite thing about working as a lunch lady is probably the kids,” said Lyons. “It’s nice to see the students and interact with them at this age.”
