Whitney Olivares may have a future in hair design, as she fixes Andrew Cartwright’s hair during lunch Wednesday at Plymouth High School. Pilot Photo/Rusty Nixon

By Carol Anders Staff Writer
PLYMOUTH — Plymouth High School students have a wide choice of food items to fit their hunger levels, moods and tastes.
Cafeteria Manager Jane Williams has spent the last eight years learning what kids will and will not eat and how to offer “good food” choices that will meet federal standards. Stricter regulations have eliminated fried foods and a large number of sweets from the menus, but Williams said the kids don’t seem to mind.
Students at the high school level can choose a meal from the hot food line or ala carte items from the Red Rock Café. All students are free, as well, to utilize both lines on the same day to get exactly the foods they want, unless a parent or guardian places restrictions. The Red Rock Café offers salads, soups, pizza, cheese sticks, wraps and a variety of other choices.
Students have an identification card with a bar code on it that  is scanned at the registers.
Williams said, “If they want to,  parents can keep track of what their kids are eating.”
Parents can also use the school’s Web site to see what foods are being offered and what nutritional value is in each one.
Williams said  if students are on a free or reduced lunch programs, “no one ever knows it.”
She said, “Our job is to make sure kids get a good meal every day and that they never feel any discrimination.”
Williams said she listens to suggestions from the students.
“We added taco flavored meat to the toppings for baked potatoes when several kids asked if it could be offered,” she said. When there are foods that they are considering, the staff holds a “taste test” with a group of 15 to 16 students. If the foods get a good review, the cafeteria staff tries to incorporate it into the menus.
“Basically, anything with cheese or chicken passes the taste test.” said Williams.
Senior Samuel Powers said the lunch program at Plymouth is different than what he was used to in his former school in Maryland.
“We always have alternatives here. In Maryland, we had to eat what was put on our trays,” Powers said.
Jimmy Lyon said, “I’m not particular. I just go through the line and eat whatever is offered.”
A few kids said they don’t like taking a chance on what is offered at school and still bring their lunches from home. Senior Matt Woods said, “I’m a picky eater. I’ve been eating a peanut butter sandwich, chips and a cookie every day since kindergarten.”
Twins Ashley and Devin Hennsley just love their mother’s cooking, so they pack a lunch of predominantly leftovers every day.
Sophomore Cam Robertson said he is glad the school has a wide selection to choose from every day. Monday, Robertson was eating only side dishes while two athletes at his table had ordered double portions of mashed potatoes and chicken nuggets.
Teacher Gene Skirvin said there is very little waste when kids choose their own foods.
“Some of the athletes and other active students need larger portions. By choosing their own foods, they can get the amounts that they need to feel satisfied,” Skirvin said. “Food continues to be a great motivator.”
Williams is quick to give the credit to her staff for feeding between 625 to 725 students each day. Williams said Becky Miller cooks everything.
“Becky (Miller) has a system and we just stay out of her way,” Williams said. She also depends on Glenda Bright and Cindy Roeder to manage the foods in both the freezers and refrigerators in addition to their duties as servers. Servers Wilda Burt and Mindy Masters not only greet the students each day, but they also have preparation work, such as stocking, to complete daily. Laura Clark and Sue Iswincki make sure everything is set for the Red Rock Café where servers Shirley Nifong and Dodie Shaefer keep the lines moving. Williams said Donna Balstrom oversees the Red Rock Café. June Reese has been the only dishwasher  until recently when Chris Rust was hired.
Williams said, “Reese is very popular with all of the kids. They love to talk to her when they take their trays up. We all get along very well. We all love the kids. It’s great job.”