as

McLachian and Janet Nc

‘Skip Dawn Howe lets a rock go into the capab

iski, during week

Rockettes
starting
to roll

It is now December and at

opened up their schedule last
Monday night with an impressive
80-48 drubbing of J.L. Crowe
High School at the Stanley
Humphries gymnasium.

The win should come as no
surprise seeing as how the
Rockettes have another strong
squad this year led by four
Grade 12

Lisa Datchkoff, Shannon
Gienger, Treena Goolieff and
Stephane are the vet-
erans on the squad and they will
be looked upon to provide leader-
ship to the younger players like
Selina Malakoff, Melissa Read
ans Tamara Terry.

With a solid squad and a
good schedule, the Rockettes
should certainly be a top ten
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LUNCH

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NOVEMBER

*s a concept which makes

[ mse. Happy, thy chil-

dren who enjoy good nutri-
tion are better students.

In place since January 1994,
Robson Elementary School's
lunch program has become wildly
successful, and its benefits have
been immediate and apparent.

“The teachers with a history
here say they feel the kids are bet-
ter behaved and

been a success nutritionally. Prior
to the prog) Li duzzi said

But that has changed with the

it wasn’t uncommon to see chil-
dren who didn’t eat their lunch,
despite their parent's attempts to
provide their youngsters with
adequate nutrition.

Nor was it unusual to see chil-

du of the hot lunch pro-
gram. Lenarduzzi stresses that the
change would never occurred had

it not been for some key players.
He credits cooks Elaine Gallo
and Liz Phillips for their innova-
tive and nutritious input into the
and ds the Rob-

dren dump their portion
of their lunch in the garbage, or to
see a sandwich accidently sat upon.

son Recreation Commission for the
use of the Robson Hall where all
the lunches are

settled in the after-
noon,” said Grant
Lenarduzzi, prin-
cipal for Robson
Elementary
School.

And it’s not just
lunch that's provid-
ed in the daily ritu-
al of preparing and
serving food to 125
children and staff.
There's so much
more, explained
Le

“The philoso-
phy for education
has to be to sup-
port the child as
many ways as pos-
sible to get a better
learner. You can’t
disassociate social
aspects and educa-
tional aspects.”

Lenarduzzi
believes that the responsibility
of educators doesn't stop with
academics.

“For long-lasting academic
changes you have to put in long-
lasting social changes.”

The lunch program has also

Children traded the less savory
items of their lunch bag with other
students who didn’t mind trading a
cookie or treat for their favorite
goodie. The end result was that
some children weren't eating a
well-balanced hunch.

Charging
only enough
rental to break
even for heat
and electricity
used, the com-
mission has
been a real com-
munity booster,
said Lenarduzzi.

“They have
been really

| supportive—
we owe them a
big thanks.”

With the help
of a grant from
the Ministry of
Education, and
the dreams of
Robson parents
and school offi-
cials, a dream
became a reali-
ty—children

would have a hot lunch every day.

But the process of serving a
hot lunch every day isn’t as easy
as one would think—at least not
in Robson. Because the school
doesn't have adequate facilities to
prepare lunch on such a large
scale, all the lunches are prepared
at the Robson Hall.

Cooks Liz Phillips and Elaine
Gallo are a study in coopera-
tion. Each obviously knows
what function she is to perform
and goes about doing so with
little fuss or fanfare.

When walking into Robson
Hall at 9 am. on a recent crisp
Thursday moming, intriguing aro-
mas assaulted my senses. There in
the kitchen stood Phillips, chop-
ping onions as a pot of pinto
beans bubbled on the large indus-
trial stove. She informed me that
the menu included burritos—all
bean burritos.

“We can't afford to use meat
too often. Our kids love vegeta-
bles and cheese.”

After preparing food, all of
which is bought locally, they then
transport the meals to the school
where they are assisted by older
students who help dish out the
food, and monitor the younger
students. After lunch they then
pack up all theur supplies, trans-
port them back to the Robson
Hall, unload them, load all dishes
into the dishwasher, clean the
kitchen and, finally, lock the hall
and go home around 3pm It’sa
long day, but to them, it Is all
worth it. They both admit to feel-
ing a connection with the commu-
nity—both attended Robson
school as children.

Liz spoke at length about the
lunch program. It was obvious

nch

that even though she and Elaine
are paid by the school to prepare
the meals, they both enjoy what
they are doing.

Speaking about fat, salt and
sugar content, it’s apparent that
they are committed to providing
nutritional food to the students
They speak with pride of how
they have induced children to
try new foods.

“Some of the kids have gone
from non-eaters to good eaters
We're always encouraging them to

are treated to home-made gastro-
nomical events. Home-made soup
and bread, chicken crepes, chow
mein, stir fry and ham and cheese
pita pockets are only some of the
fare offered. All food items,
Elaine informed me, are made
from scratch—no additives for
“the ir” children.

“A lot of families have two
working parents, and some kids
didn’t know what home made
soup and bread was. Now they
just devour the bread.”

try a little of something new. Food
is interesting,” explained Elaine
Paying only $1.50 per meal, if
they can afford it (some lunches
are subsidized), students and staff

They also assured me, as they
busily scrubbed counters and pots,
that the health inspector gives
them a clean bill of health at the
beginning of the school year.

Ed Hungry students line
up alongside teachers
for their hot lunch.

After receiving their

lunch, students go
back to their classrooms
to eat it.

3 | Liz Phillips (L) and
Elaine Gallo work in
close quarters to prepare
lunch for 125 students.

| 4 | Arriving early in the

morning Liz starts
preparing food for the
day's menu.

GA smiling face proves
the success of the hot
lunch program.

Another aspect which Lenar-
duzzi and both women are proud
of is the contribution which is
made towards the growing prob-
lem of over-burdened landfills.

“We try to recycle everything
we can. For juice, all we have to
recycle is one container. We don't
buy tetra-paks,” explained Elaine.

Lenarduzzi also pointed out the
positive aspect.

“Now all there might be at the
end of lunch is a small basin of
food waste, whereas before there
was far more quantity of wastage
when kids brought their lunches.”

Now, with the help of $25,000
funding from the school district, a
10x23 foot storage closet at the
school is being renovated imto a
galley kitchen and should be
completed by January.

Besides the understandable relief
for the cooks to not have to trans-
port food, Lenarduzzi also sees this
as a possible tool whereby children
can learn about other cultures.

“This may allow some of our
children to get work experience im
the kitchen. It gives them an oppor-
tunity to look at cultural foods.”

All-in-all, the Robson school
lunch program, now in its second
year, has been food for the soul.

And do the kids like the
lunches served? Watching some
Grade 3 students gobbling down
their lunch and going for sec-
onds I would have to say
unequivocally “yes”. :

Just ask Grade 3 student Lance
Rodrigues. “It’s great! They make
good food and [give] good service.”

Photos and
story by
Karen Kerkhoff
Graphic by
Tricia Laktin