4 THE PERQUIMANS WEEKLY, WEDNESDAY, OCTOBER 19,2016
LUNCH
Continued from 1
dents who can afford to
pay full price for lunch as
well as the majority who
qualify for a free lunch but
didn’t want to eat what was
served in the past.
For county taxpayers,
the increase in cafeteria use
means something. If school
nutrition budgets can’t be
self-supporting, local tax
payers are required to make
up the difference.
For Shirley Pelletier,
the new nutrition director
for the school system, the
money is not the focus but
it’s something she watches
daily.
“It’s not about the mon
ey,” she said. “It’s about
getting students fed. If I can
break even if everybody
eats at the cost they are
paying now, I’m happy.”
The school system did
not raise lunch prices this
year, which for paying pa
trons goes from $2.35 for
students at Central to $2.60
for older students.
Lisa Lane, the new com-
SUBMITTED PHOTO
The grilled chicken salad in Perquimans County Schools
has proven a hit among students.
munications director for
the school system, agreed
getting all students fed is
the issue. Lane spent 20
years as a classroom teach
er, including Perquimans
Central before taking the
new position.
“I really think this is going
to impact on test scores,”
Lane said. “When a student
is hungry, they can’t focus.”
Superintendent Matthew
Cheeseman, who worked
with Pelletier in Washington
County Schools, is pleased
that she joined the Perqui
mans County Schools sys
tem.
“I believe, and I’m not
speaking for anybody else,
but I believe we hired the
number one nutrition di
rector in the state. She is
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innovative in her thinking
and swift in her actions. It
all goes a long way when
it comes down to academ
ics.”
Now about 70 percent
of students eat a school-
prepared lunch. Last year it
was about 51 percent.
Pelletier credits the in-
troduction of “chicken and
waffles” for some of the in
crease. It was added to the
menu along with popcorn
chicken made with fresh
chicken and spicy wings
for high school students.
Another big seller that may
surprise many people is
— salad.
“I’m still amazed at the
number of salads that are
flying off the line,” Pelletier
said.
Schools were selling out
of fresh salads every day
during the first few weeks
of school before every child
was fed. It took a while to
figure out just how much
food to order.
The salads aren’t just a
pile of lettuce.
Some salads came with a
tiny cup with a few pieces
of bacon bits and another
cup with three croutons.
Pelletier said while a few
tiny bits of bacon bits and
croutons could be viewed
as a nutritional negative, in
the big picture standpoint
they don’t matter when
considering the child ate a
salad.
“Some days it’s a grilled
chicken salad or Cobb sal
ad with boiled eggs,” Lane
said.
The tiny extras made a
difference for some stu
dents.
“It’s a quality chicken
product and we’re buying in
bulk,” Pelletier said.
“I’m spending money on a
whole chicken product, but
I’m spending less money on
some of the side items that
go with that product.”
When Lane was still
teaching second grade at
Central she said at least one
child in a table that seat four
was eating salad.
“They loved the fact that
it was fresh,” Lane said.
When Pelletier was hired,
her goal was to increase
sales by 5 percent by the
end of the year.
“We’re averaging up
about 8 percent a day,” she
said.
To keep students com
ing back, Pelletier knows
that the menu can’t stay the
same. She’s planning to ro
tate items every eight to 10
weeks.
“We’ve got to keep the
momentum going,” Pelletier
said.
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will start seeing more soups,
salads and sandwiches on
the menu.
“Chicken and waffles will
not go away based on the
popularity,” Pelletier said.
She’s already developed
menus for Thanksgiving
and Christmas, including
turkey.
“Chili and corn muffins
are coming back and soup
and grilled cheese sand
wiches are always popular,”
she said.
“Across the board we’re
seeing increases in every
body, plus we’re picking up
(school) staff. Staff is up
about 25 percent from last
year. That helps me with
revenue.”
“Often the central office
people head over to the high
school to eat lunch because
it’s that good,” Lane said.
It may be good because
it’s real food, not something
processed, Pelletier said.
“To sell more you have
to spend more, and we’re
watching it (expenses),”
Pelletier said.
Adults dining in a school
cafeteria pay $3.75 for
lunch, Lane said.
“Overwhelmingly, the
students I interviewed
said they loved the pop-
corn chicken, the oranges,
the carrots, and the Sun
Chips.”
“The best thing for me
was about two weeks into
the school year there was a
little boy at the elementary
school,” Pelletier said. “He
was standing there, wide-
eyed in the lunch line.”
The boy was looking
at the grab-and-go menu
items, and the menu of taco
cups and salad.
“He couldn’t decide. He
said ‘the salad looks so
pretty,’ Pelletier said.
“When students can’t de
cide which one they have
to choose, you’re doing the
right thing,” Pelletier said.
SHOOTING
Continued from 1
Woodard told Webb that
he was at a party that was
later determined to be in the
1100 block of Grubb Street.
As he was attempting to
leave, he was approached
by someone who shot him
once. The suspect fled the
area and the victim was tak
en to the Edenton hospital
by private vehicle and then
transferred to Pitt Memo
rial.
Freeman said he hopes to
have warrants issued for the
shooter sometime Tuesday.
He said the victim’s gunshot
wound was not life threat
ening.
Anyone that has any in
formation pertaining to the
case is encouraged to call
the Hertford Police Depart
ment at 426-5587.
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