Remembering fresh baked bread in the school cafeteria

“Penny McConnell remembers making pounds upon pounds of pizza dough as a food services manager at West Springfield High School in the 1970s,” The Fairfax Times reports. “McConnell and the cafeteria staff would have to start making the dough two weeks in advance so they could bake enough pies to feed the hungry horde of high schoolers.”

I am pretty sure I remember being served fresh-baked bread at the Thomas Jefferson High School cafeteria in 1967-69. Who knows whether the future may see a return to some of these fresh baked menu items?

McConnell is retiring as the Fairfax County food and nutrition services director June 30. She will receive the Academy of Nutrition and Dietetics’ highest award, the Marjorie Hulsizer Copher Award, in October.

See also How menus are changing in Fairfax school cafeterias

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