GRIDLEY, CA (MPG) - Dietary staff members from Wilson Elementary, Sycamore Middle School and Gridley High School have come together, under the leadership of GUSD Dietary Director Scott McMillan, to assemble meals for students while area schools are on lockdown. 

The team meets at the Sycamore School cafeteria each morning to prepare, package and serve the bagged lunches and breakfasts. McMillan has tailored the menu to include nutritious items that can be served cold and travel well. The free service is open to families with children 18 years of age or younger.  No need to register or show student ID–just show up.

Since the pickup times begin at 11:00 am, meals include a lunch for that day and a breakfast for the next morning. Pick-up locations include drive-up to Sycamore Cafeteria using Vermont Street, from 11:00 am -12:30 pm and at the Guardian Building near the High School from 11:00 am - 12:00 pm. McMillan also has the support of some of GUSD transportation staff, who generously deliver meals to children out at FEMA park, Labor Camp off of East-Gridley Rd., and to a few outlying area bus stops for those families that cannot make it all the way into town.

Even though the State of California is currently on lock-down, McMillan says that the schools have a government waiver in place until June 30th (or until schools reconvene) allowing them to provide meal service to the students. Many families have been taking advantage of the meal pick-ups, McMillan saying that “In the last 5 days since this started on Tuesday (March 1th), we have served 3,372 meals.” Just this last Monday, March 23rd, staffers served a total of 876 meals. McMillian states that they “are going to continue to operate as long as we can... We want to help the families. We’re here to support them–that's why we are doing it.” 

The families that have been turning out have been very appreciative, says McMillan, and the dietary staff has risen to the challenge of preparing so many meals in just a few hours. “I see the hard work they’re putting in,” says McMillan, and is very proud of his crew. “I appreciate what our staff is doing!”