BEHINDTHE
A DAY IN BALTIMORE CITY PUBLIC SCHOOLS
A t Montebello Elementary Mid- dle School in Baltimore, the cafeteria is buzzing with energy and heart. Every week, the kitchen team serves up more than 2,000 meals to over 500 students, mak - ing sure everyone has something healthy and tasty to fuel their day. Meet Anne and Tamika, two of the amazing people making it all hap - pen. Anne has been serving stu- dents for 25 years, and her favor- ite part is knowing she’s helping kids eat nutritious meals. Tamika,
who’s been with Montebello for 15 years and is even a proud alum, loves getting to know the students and their personalities. For her, it’s a full-circle moment. “School lunch has changed a bit since I was here in ’96,” she laughs. Inside the kitchen, it’s a well- oiled machine. The day’s menu might include pizza or peanut butter and jelly with cheese sticks, always paired with fruits and veg- gies like peaches and cucumbers. There’s also dry storage stocked
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