FIS food services welcomed connection during Covid-19 time of separation

Ashley Teasley, Food Services Director for Fulton Independent Schools perches atop coolers in the back of a brightly painted van, side doors pushed back, as she and her mask and glove clad cafeteria crew wait for children of all ages, most from FIS, to approach the vehicle and receive their “to-go” order.

Three of the five workers in food service volunteer for van duty, and two others remain at the Carr Elementary cafeteria rear entrance, to step out onto the loading dock and hand out bags of food for lunches and breakfast.

The group, Patricia Ray, Jana Large, Peggy Pryor, Kayla Moran and Teasley, cook, prepare, box and bag from 100-130 meals for youth ages 18 and under.

“The majority of the kids who show up are Fulton Independent School students, but we have given away food to students from other school districts who might be staying with Fulton students,” Teasley said, noting they would never deny anyone a meal.

In addition to the cafeteria loading dock, the food van parks in the area of Vine Street, close to the former Boy Scout cabin, for food distribution.

The food services staff begins their day at about 8 a.m.

Many of the meals, Teasley said, were prepared using ingredients on hand in the cafeteria.

There have been occasions when it seemed a little difficult to find and secure certain items during the process to provide meals to the students, who will now forego the remainder of this school year.

“We once were able to get our milk locally, but now it has to come from Memphis,” Teasley said, adding there were occasions milk and juice purchases were challenging, as were prepared, pre-packaged convenience food items.

“I guess those items, everyone needed, so we had a hard time finding them. But we have always had good meals to give them,” Teasley said.

Students began to arrive at the food truck site, some in pairs, some alone. The three workers began to grab bags and containers as they recognized each student, passing on two, three or four bags, at a time.

The ladies agreed they have now become familiar with the number of bags needed by each student, according to how many siblings they may have at home, or how many other children may be staying with them.

They agreed the process could be compared to restaurant servers’ sharp minds, as they remember the specifics and favorites of each of their customers.

“We enjoy seeing their faces each time we come to deliver the food. And I think they like it that they can see us as well,” Teasley said.

Teasley said while she had not officially been notified as to the duration period for the ongoing meal provision to students, she would not be surprised if the process continued through the end of the previously approved school calendar for the 2019-2020 school year.

During Kentucky Governor Andy Beshear’s daily press conference the afternoon of the interview with Teasley and her staff, he announced classes in the Commonwealth would be dismissed until the start of the 2020-2021 school year, with NTI to continue.

For Teasley, and the FIS food service staff, the announcement will not create a problem.

The continuation of cooking for, and connecting with the students who once shuffled daily through their lunch lines, will be their contribution to a reliable recipe for success, seasoned with just the right amount of optimism for the 2020-2021 school year.