By Lori Ehde
Lorraine Becker and her job are perfectly suited for each other.
The position of Luverne School District food service director requires sharp organizational skills, a warm personality to work with staff and students, creativity in planning a menu around limited resources and the drive to get it all done.
Becker enjoys baking, but she also possesses the skills to manage a staff of 18 and appease the palates of finicky eaters who could opt to dine at McDonald's.
She started as a food service employee in 1971, following a family tradition in the district. Her husband, Lin Becker retired as head custodian after 31 years with the district, and her parents, Joe and Reka Visker, were with the district for many years as head custodian and food service employee, respectively.
After earning necessary education and certification, she was hired as food service director in 1988.
She remembers that year as "quite a challenge," because while she was learning her new job, she supervised nine others who were also learning new jobs in food service.
At the same time, she was busy implementing important changes in the program, such as the "offer vs. serve," system, in which students can choose three of five items.
Also, the district began offering breakfast. "That was a big plus for the district," she said. "It's a known fact that if children have breakfast, they not only learn better, they retain longer."
Under BeckerÕs direction, students found themselves enjoying more and updated menu options.
For example, she said popular additions have been twice baked potatoes, improved homemade pizza with more toppings and a thicker crust, homemade cheese bread, "dunker sticks" and nacho cheese baskets.
"I had to be competitive, because I was competing with 18 restaurants in town," she said. "My senior kids have been very loyal. They come down here to eat instead of going out."
Becker said more than 80 percent of Luverne students choose to eat at school. Similar districts with an open noon hour often feed only 50 percent of their students.
She said students have especially enjoyed the restaurant-style "Cardinal Baskets," that include a hamburger, fries and fixings in a plastic red basket.
Wednesdays are the most popular food service days for students and staff, because thatÕs the day for home made sweet rolls.
In fact, one of her former students who was home from college last week came to Luverne High School to eat a home-made roll.
"Kids in college will comment on how they miss Luverne's hot lunches, and that's a really good feeling for me," Becker said.
"If you work hard at something, it's nice to get rewarded for it. ...One of the biggest complaints I get is that there were two good choices and they didn't know what to choose."
While making baked items from scratch adds to the cafeteria's popularity, Becker said it also pads the food service budget.
"I make good money for the school," Becker said. "[Vince] Schaefer tells me I'm leaving the food service budget in a very healthy financial state."
She said many schools allocate their government commodities to Tony's Pizza, Schwan's or some other vendor to prepare foods. This adds costs - and unwanted ingredients - to the menu.
Besides, she said, baking from scratch sends "a wonderful aroma" wafting through school hallways.
In addition to providing an enticing menu, Becker said sheÕs always felt it important to provide a pleasant atmosphere.
The gray basement cafeteria in the high school has a tendency to look "institutional," but Becker always took it upon her self to decorate the walls with seasonal themes. For Christmas, the entire cafeteria is dressed up in holiday garb.
"I've always worked to provide a friendly, warm and clean environment so the kids know they're welcome here," Becker said.
"I always encourage my staff to wear a smile. There's no yelling here."
An inspection from Public Health Department can be a stressful thing, but not for Becker. "I love it," she said. "I've always gotten excellent reviews."
After 31 years, Becker tallied up some staggering statistics. She figures she's had something to do with 5 million plates of food, considering she serves 1,300 a day and 220,000 per year.
On Wednesdays, she works with 150 pounds of flour for baking. One of her favorites is French bread for a 20-foot sub sandwich.
Tears well up in her eyes when she thinks about what she'll miss. "I'll miss my wonderful staff. These people work very hard and do a fantastic job," she said.
"What she won't miss is the hours. "I won't miss going to bed at 7:30 or 8 and getting up at 4."
She and her husband are remodeling their home on Lake Shetek, where they will live. That will keep her busy for the next year or two, but Becker, 56, said she's considering consulting work.