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A
B
I
just
became
a
grandmother
a
year
ago
and
it's
like
the
best
thing.
That's
ever
happened
to
me.
You'll
know
it
when
you
become
a
grandparent,
I
didn't
understand
it.
Until
you
know,
I
became
in
the
grandparents
Club,
but
yes,
I've
been
with
Anne
Arundel
County
schools
for
22
years,
I
started
out
in
the
classroom
at
Central,
special
school
and
then
I
transitioned
over
into
the
transition
team.
10
years
ago,
working
with
my
transition
facilitator,
Christina
Cooley,
which
I
absolutely
love
I've,
been
a
job
trainer
for
23
years,
23
school
years.
B
So
put
it
that
way.
So
when
I
started,
Central
special
I
was
a
job
trainer
out
into
the
community
in
our
Enclave
program
and
then
I
transitioned
to
a
vocation,
vocational
technician
that
works
with
students
in
The
Enclave
program
and
help
them
to
transition
out
into
the
field
of
employment.
Good.
A
So
you
know
clearly
grandparenting
is
important,
but
you
know
I,
don't
know
I
kind
of
like
our
connection,
because
we
do
we
talk
about
all
those
great
things
that
happen
both
at
home
and
at
work.
So
you
and
I
probably
touched
base
with
each
other.
Could
it
be
it's
it's
10
plus
years
ago
right
it
was
a
while
back
and
we
were
at
South
River,
the
first
time
we
we
crossed
our
paths
right
because
I'm
sure
a
viewer
was
watching,
saying.
Why
is
Food
Service
really
tied
up
like
what
are
we
doing?
A
How
are
we
coordinating
our
work
together?
So,
let's
start
just?
What
do
you
do
on
a
day-to-day
basis
right
like
when
I
come
to
work?
I
put
my
hat
on
and
I'm
my
I'm,
the
school
nutrition
supervisor
right.
So
when
you
come
to
work,
you
know
tell
us
a
little
bit.
What
does
your
day
look
like
when
you
come
to
work
in
Anne,
Arundel,
County,
public.
B
When
I
come
into
school,
my
first
thing
is:
we
start
with
our
enclaves,
which
we
go
out
to
the
community
three
days
a
week,
I'm
there
five
days,
but
those
three
days
are
like
the
hectic
days
as
everybody's
students
are
here.
We
work
with
various
businesses
in
the
community,
where
our
students
will
go
out
get
vocational
training,
learn
soft
skills,
learn
a
skill
so,
like
I
said
when
that
time
comes
for
them
to
transition
out
at
21,
we
are
in
that
process
of
getting
them
employed.
B
So
my
Pros,
my
job,
is
to
work
with
that
student
and
we
start
getting
them
building
them
ready
with
the
business
as
we
have
with
food
nutrition.
Now
we
have
our
enclaves
and
our
internship
program
where
we're
setting
them
up
for
that
success
with
food
nutrition,
so
I
come
in
said
we
start
doing
the
internship
I
watch
over
them.
B
I'm
the
job
job
coach
I
then
help
them
with
the
skills
that
they
need
any
assistance
with
and
then
I
eventually
fade
out
and
they
work
directly
with
food
nutrition
staff,
the
cafeteria
manager,
the
Associates
at
the
cafeteria
and
I
check
on
them.
And
then
we
work
that
out
for
a
couple
years,
and
we
know
that
when
that
time
comes
it's
time
for
me
to
come
in
and
say:
hey
Jody,
it's
time
for
employment
and
then
we
go
through
the
entire
process.
B
We
set
up
the
in
in
application
interview
all
the
paperwork-
everything
that's
done
and
I
follow
them
into
that
position
before
they
graduate
and
I
walk
away
with
both
of
us
being
very
happy,
because
we
have
a
great
addition
to
food
and
nutrition.
Exactly.
A
So
I
think
you
touched
on
so
many
things
there
and
I
know
we're
going
to
dive
deep
we're
going
to
go
into
it
because
I
think
it's
amazing
friends
every
day,
but
one
thing
that
you
know
a
viewer
might
not
know
so
you
mentioned
21.,
so
the
students
that
you
work
with
you
know
explain
that
how
we
really
do
have
them
in
Anne
Arundel
County
until
we're
21.
our.
B
Students
which
are
in
our
ACC
program,
which
are
in
for
until
they're
21
years
of
age,
they
graduated
21..
Some
will
graduate
earlier
because
they'll
go
into
different
programs
that
we
have
but
they're
still
in
the
system
till
they're
21..
B
So
they
have
a
very
long.
They
have
at
least
a
five-year
window
to
work
on
their
vocational
skills,
which
is
really
important
because
they
get
a
very
they
get
varied
experiences
from
all
over.
So,
like
I
said
with
our
businesses
in
the
community,
we
have
various
grocery
stores,
various
restaurants,
various
retailers
that
we
work
with
and
same
thing
same
process,
and
we
hope
that
in
time
you
know
maybe
that
business
might
want
them.
They
might
approach
them,
but
with
food
nutrition,
it's
it's
setting
them
up
for
like
just
an
easy
walk-in.
B
When
we
started
this
program
it
was
you
had
looked
at
it
and
said:
how
can
we
make
this
easy?
How
can
we
just
transition
this
into
employment
and
when
we
worked
it
out,
it
was
just
a
two-year
program
that
they
were
going
to
come
in
at
19
kind
of
late,
and
then
they
were
going
to
just
follow
it
through
for
the
two
years
and
then
they
would
have
enough
Independence
the
skills
and
they
would
walk
directly
into
employment,
which
they
have.
We
have
some
great
success
stories.
We.
A
B
A
An
enclave
program
and
I'm:
this
is
my
28th
year
and
I.
Remember
when
I
was
a
regional
supervisor
or
the
specialist
we
had
on
Clay
programs,
they
were
probably
I'm
going
to
say
they
could
have
been
in
five
schools
at
that
time.
Correct
yeah,
I
think
about
five.
We
Loosely
had
a
contract.
You
know
what
I'm
saying
it
wasn't
a
bad
thing,
but
we
said
all
right:
we
have
students,
it
could
be
anywhere
between
I,
think
two
or
three
is
probably
the
least
amount
of
students
that
we
have
in
an
enclave
yeah.
It.
B
Depends
could
be
too,
but
it's
usually
three
to
four
Right
comes
with
the
job
trainer
staff
member
will
come
in.
Sometimes
there
might
be
two
staff
member
members
depending
on
you
know
the
type
of
students
that
they
might
need.
A
little
bit
of
extra
assistance
by
somebody
might
need
a
one-on-one
person
to
just
work
with
them
a
little
bit
closer
and
then
they
work
same.
B
You
know
same
Enclave
hours,
they
come
in,
they
work
for
about
two
hours
and
they
come
in
and
they
learn
start
learning
those
those
skills
they
start
coming
in
and
they
come
in.
They
put
their
stuff
down
just
like
anybody
would
in
they
clock
in
and
they
go
to
their
area.
They
look
at
their
list
and
they
start
following
what
the
manager
has
put
forth
out
for
them
to
do
that
day,
and
it
can
be
it's
everything.
A
A
Middle
schools
and
I
think
we're
going
to
talk
about
it
in
a
little
bit
just
of
how
over
covet
how
it's
really
changed
right,
but
it
started
like
that.
We
really
looked
for
the
consistency
on
it
and
I.
I
could
just
remember
saying:
let's
have
you
know
job
task
and,
let's
have
you
know
very
consistent,
reliable
checkoff
list
that
each
cafeteria
manager
each
manager
could
say
this
is
the
list
I
have
and
we
knew
the
students
would
come
in
at
different.
A
You
know
variations
of
ability,
but
maybe
somebody
was
really
good
at
counting
and
right
and
we
have
them
doing
the
counting
of
apples
or
the
counting
of
the
items
that
go
into
to
the
the
trays
for
the
salad
bar.
Maybe
somebody
can
Pan
the
food
like
you
mentioned,
and
some
really
are
doing
even
stock
right
stock
rotation,
stock
placement-
yes,
I,
guess,
cleaning
of
stockroom
and
just
cleaning
of
the
overall
kitchen.
A
So
it's
really
been
I
think
a
wonderful
process
that
we
were
able
to
expand
each
and
every
year
and
it
just
gets
a
little
bit
more
Technical
and
I
know
you're,
always
the
guru
with
I'm
going
to
have
a
list
right
like
you,
you
love
to
have
your
list
together.
Well,.
B
Yeah,
the
one
thing
with
that
is:
the
managers
have
gone
above
and
beyond
I
work
with
amazing
managers
with
food
and
nutrition
and
they've
just
gone
above
and
beyond,
by
setting
up
visuals
for
our
students,
because
a
lot
of
times
they're,
not
the
best
readers,
so
a
visual
I
know
I'm
a
visual
person.
I
need
to
see
something,
so
they
have
the
pictures
up
on
the
walls.
What
the
finished
product
needs
to
look
like.
We
work
with
number
lines
for
them.
B
If
they,
if
they
have
trouble,
you
know
counting
so
at
least
they
can
get
the
exact
amount,
whatever
visuals
and
whatever
prompts
we
need
for
them.
Physical
prompts
that
we
need
for
them
to
help
them.
We
will
put
forth
for
them,
but
the
job
trainer
is
there
to
assist
them
to
guide
them
and
usually,
within
a
matter
a
short
period
of
time.
They
know
what
their
routine
is.
You
know
they
walk
in,
they
do
what
they
need
to
do.
They
set
it
up,
and
then
we
have
our.
B
You
know
other
students
who
are
a
lot
more
independent,
just
kind
of
fold
away
from
the
fold
and
start
their
own.
Like
we
have
a
student
right
now
at
Arundel,
who
Arundel
middle,
that,
we
just
knew
he's
getting
ready
to
start
an
internship
with
you
at
Piney
Orchard,
and
he
has
just
been
serving
on
the
line
because
Janet
has
been
short
and
he
just
went
up
there
and
just
started
one
day
and
she
never
even
really
said
anything,
so
he
just
jumped
right
into
it.
B
So
we
have
those
kind
of
students,
so
those
guys
are
are
rock
stars
as
we
want
to
call
them.
I
called
my
rock
stars.
A
And
and
I
love
that
you're
touching
base
on
all
their
you
know
special
traits
and
characteristics
and
their
abilities
because
everybody
is
unique
to
us.
So
every
Enclave
program
that
is
in
a
school,
the
consistency
is
there,
but
each
individual
is
so
unique
and
it
really
brings
a
whole
new
perspective
to
each
kitchen
right,
so
each
Cafe
manager
is
able
to
just
embrace
them
and
and
be
able
to
utilize
their
strengths
and
then
work
with
their
weaknesses.
A
You
know,
like
you
said:
if
there
has
to
be
the
picture,
it's
a
perfect
way
to
really
have
the
student
feel
confident
own
the
responsibility,
ability
or
the
task
that
they're
doing,
and
then
the
pride
that
they
have
right
is
something
that
we
see
all
the
time
right.
If
you
could,
you
know
I'm
sure
you
hear
things
all
the
time
from
the
students
but
they're
just
so
proud
when
it's
all
working
and
they're
I,
don't
know
they're
part
of
the
team
at
the
school.
You
could
just
see
right.
The
confidence
is
just
oozing.
B
Their
confidence
and
their
pride,
they
take
pride
and
they
feel
good
about
it
and
it's
it's
their
independence.
This
is
what
we're
working
for
we're
working
for
their
independence,
and
this
leads
up
to
it,
because
the
job
trainer
can
then
step
away
and
watch
them
as
their
independence
grows,
and
then
they
can
move
up.
Like
we
said
one
student
he's
ready
to
go
on
the
line.
It
was
just
like
an
automatic
who
he
he
just.
He
amazed
me
that
day
that
I
was
there.
A
I
think
you
mentioned
a
story,
so
I
think
he
wasn't
chatty
right
nope,
so
he
wasn't
going
to
be
chatty
at
the
school,
but
he
was
observing
and
he
was
listening
to
all
of
the
dialogue
that
was
going
on
and
I
think
it
was
our
cafeteria
manager
right,
maybe
had
a
question
or
gave
a
I.
Don't
know,
gave
a
task
to
a
different
employee
and
didn't
he
chime
right
in
and
say,
I
heard
it
and
you're
supposed
to
do
X
right
or
why?
Yes,.
B
Yeah
he
was
it
was,
it
was
very
funny.
I
was
I
was
the
one
who
chimed
in
with
him
and
I
I
said
something
and
I
said
you
know
and
I
said
to
him.
I
said
Miss
Jana
said
he
turned
around.
He
looked
at
me,
he
said
I
know
and
I
was
like
yes,
this
is
awesome,
he
knows
I,
don't
have
to
say
anything
anymore
and
yes,
he
went
up
to
to
Janet
and
asked
a
question
and
she
she
couldn't
understand
him
for
a
second
and
then
he
she
says.
B
Oh
yes,
she
says
you
know
where
it
is,
and
he
goes
yes,
I
do
so.
The
Independence
was
already
there.
The
confidence
was
there.
She
put
the
confidence
in
him
that
she
didn't
need
to
be
asked
all
the
time
you
know
where
it
is.
You
go
ahead
and
do
it.
So
she
put
it
all
on
him
and
he
walked
away
with
the
confidence
and
assurance
that
he
knew
what
he
was
doing.
He
was
doing
it
right.
A
It
was
yeah,
it's
fantastic
and
I
think
another
thing
that
we
we
build
into
The
Enclave
program.
Before
we
talk
more
about
the
internship
is
you
know,
and
you
talked
about
it,
but
it's
their
timeliness
to
be
at
the
school
right
when
they
clock
in
or
when
they
arrive
on
the
job
site.
They
go
right
to
work
right,
so
we
try
to
mimic
as
much
of
the
experience
for
these
students
very
much
like
our
own
employees.
You
know
because
we
ultimately
want
them
to
become
gainfully
employed
with
us
or
with
another
agency.
A
A
They
can't
sit
down
and
try
to
bag
food
or
right,
or
they
can't
decide
to
do
a
task
and
then
walk
away
from
it.
For
you
know,
20
minutes
and
especially
in
food
service,
and
you
get
to
see
it
all
the
time.
So
somebody
watching
is
probably
saying
like
how
fast
could
It
Go
in
Food
Service
I
mean
right,
yeah
I
always
say
we're
fast
food,
but
we're
way
faster
than
fast
food,
because.
B
A
B
Yes
and
it
has
to
be
laid
out,
it
has
to
be
ready
to
go
a
lot
of
times.
The
students
are
prepping
things
for
the
next
day,
so
it's
there
for
the
staff.
So
when
they
come
in,
they
can
just
get
right
to
what
they
need
to
do.
But
yeah
it's
quick
and
it's
it.
The
line
starts,
and
it
doesn't
stop
until
the
last
student
walks
through
the
door,
and
it
is
just
it.
A
And
I
think
when
you
watch
it,
you're
amazed
I'm
amazed
after
28
years,
I
say:
I,
don't
know
how
they
could
do
it
and
every
cashier
seems
to
know
every
student
coming
through
the
line
right.
They
know
their
name,
they
know
their
number,
it
freaks
freaks
me
out
yeah
and
it's
unbelievable,
and
then
we
throw
in
our
Enclave
students
and
we
say
let's
go
right.
This
is
what
we
do
like
it's
almost
game
time
and
everybody
asks
me
they're
always
like
you
know.
A
Well
what
happens
if
staff
don't
show
up,
or
what
do
you
do
in
the
event
where
you
don't
have
the
product
our
students
are
going
to
come
and
eat
School
breakfast
and
school
lunch
with
us.
If
we
like
it
or
not,
they're
coming
and
we
want
them
to
come,
we
want
them,
fueled
and
ready.
You
know
to
learn,
but
whoo.
B
And
it's
and
we're
we're
grateful
that
we're
there
to
help.
We
never
want
to
be
somewhere
where
we're
hindering.
We
only
want
to
be
there
for
help,
but
then,
like
we
said,
they're
learning,
a
skill
and
their
confidence
level
just
skyrockets,
and
when
you
start
with
a
student,
you
start
observing
them.
You
start
watching
them
and
they're
very
hesitant
and
they're
really
nervous,
and
they
start
looking
around
like
give
me
some
answers
here.
B
I,
don't
know
what
I'm
doing
so,
of
course
we're
there
to
help
them
and
assist
them
with
that,
so
they
can
start
building
their
confidence
and
knowing
that
their,
what
their
routine
is
going
to
be
every
day.
And
then,
when
you
go
in
a
week
later,
two
weeks
later,
three
weeks
later
and
you
see
where
they
are,
and
you
just
stand
back
and
you
watch
and
nobody
says
anything
and
they
go
here
and
they
go
there
and
they
go
grab
something,
and
somebody
will
scream
out
I
need
such
and
such
you
know.
B
That's
a
prideful
thing
for
them
and
for
us,
as
as
a
staff,
to
know
what
we're
doing
for
them
and
what
we're
instilling
in
them
and
giving
them
the
confidence
and
the
skill
when
it's
time
for
them
to
move
out
and
to
be
hired
wherever
you
said,
whether
it
be
with
food,
nutrition
or
any
other
business
in
the
community.
A
Exactly
no
I
think
the
it's
almost
like
a
proud
mama
stage
right,
like
I,
just
feel
like
they're,
my
children
like
I,
just
love
to
watch
them.
You
know
blossom
and
grow
in
the
confidence
level,
so
it
really
is
I
think
it's
beneficial
for
our
division
and
for
aacps
as
much
as
it
is
for
that
student.
Let's
talk
a
little
bit,
though,
about
what
happened
so
we
talked
we've
been
doing
Enclave
forever.
A
A
Yes,
we
served
all
school
year,
all
summer,
all
school
year,
hybrid
all
summer,
her
right
and
it
was
very
different
and
it
definitely
impacted
your
program
so
differently
as
well
like
not
only
did
we
have
to
learn
how
to
do
things
differently
as
an
organization,
all
our
Enclave
students
and
our
interns
that
we
had
out
at
the
time
also
had
to
do
things
differently.
Tell
the
viewers
a
little
bit
about
that.
Like
how
did
we
pivot?
What
did
we
have
to
do?
Because
it
was
quite
different?
Yes,.
B
It
was,
you
know,
right
away,
I
mean,
of
course,
you
know,
nobody
was
expecting
anything
to
shut
down.
So
when
we
did
come
back
and
we
were
hybrid,
we
needed
something
for
the
students
to
do.
We
could
not
go
out
to
the
community.
That
was,
that
was
a
No-No.
B
So
immediately
we
spoke
with
you
guys
and
said
hey
what
about
us,
helping
in
the
actual
schools,
our
high
schools-
and
you
were
like
yes,
so
it
was
awesome
that
we
had
another
opportunity
for
our
students
which
in
turn
kept
our
enclaves
going,
as
these
students
went
in
to
one
two
three
students
with
a
staff
member
and
we
got
to
help
because
you
were
then
bagging
breakfasts
and
lunch
unbelievably
I.
B
Thousands
right
and
so
many
and
for
them
to
be
able
to
come
in
and
assist
because
the
cafeteria
staff
was
didn't.
They
were
doing
breakfast
lunch
snack
dinner
having
to
bag.
All
that
then
had
to
go.
Curbside
then
had
to
go
ahead
and
serve
for
hybrid
lunch,
which
wasn't
going
through
a
line.
It
was
being
passed
out,
so
it
was
a
whole
different
Dynamic
for
you
and
a
whole
different
Dynamic
for
us,
but
the
skills
that
it
gave
for
our
students
to
be
able
to
work.
Basically
assembly
line.
B
B
On
yeah-
and
they
have
gloves
all
doing
this
and
you
have
to
tie
the
bag
and
then
your
gloves
getting
stuck
inside
the
knot
of
the
bag,
and
then
that's
got
to
start
over
again
and
whatnot
so,
but
the
skills
that
they
learned
and
the
speed
in
which
they
learned,
because
they
had
x
amount
of
time
to
take
care
of
this
amount
of
needed
to
be
bagged.
We're
going
out
curbside
here
in
a
few
minutes,
because
you're
still
doing
curbside
while
we
were
hybrid,
so
we
have
to
get
outside.
B
A
I
always
laugh
because
everybody
always
says
to
me
like
how'd,
you
do
that
and
how
did
you
make
it
happen
and
clearly
our
students
that
came
through
through
you
know,
Enclave
or
an
internship,
we're
part
of
the
process
right,
they're
part
of
the
success
hands
down,
but
there
was
no
manual.
There
was
no
step-by-step
guide.
We
just
said
we
know
what
we're
going
to
do,
we're
going
to
serve
students
and
we're
going
to
make
sure
they're,
fueled
and
they're
eating,
and
we
wanted
them
to
have
healthy
meals
that
they
loved
all
year
long.
A
So
we
didn't
change
the
menu
right,
we
kept
the
same
menu,
we
served
them
hot
food
and
your
students
were
just
such
a
key
partner
with
that
and
they
were
so
I.
I'm
gonna
say
easy,
going
and
flexible
with
us,
because
it
was
changing
for
us
often
and
we
wouldn't
have
a
product
and
then
we
would
have
a
product
and
it
was
that
assembly
line.
So
just
even
their
ability
to
change
with
us
in
a
very
Dynamic
time
speaks
volumes
for
what
the
program
does
for
our
students.
Well,.
A
It
was
awesome,
I
still
laugh
and
I
laugh
whenever
you
even
come
in
the
office,
because
you'll
be
like
Jody
I'm
here
and
I'm
like
oh
we've
got
something
good
planned,
I'm
sure
we
have
some
more
Enclave
or
some
more
interns,
yeah.
B
I'm
I'm
definitely
a
cold
caller.
You
know
everybody's
like
and
they're
like
you're
gonna
I'm,
like
you
know,
I'm
just
gonna,
stop
in
and
see
Jody
I'm
I'm
out,
because
I'm
always
in
the
community
I'm
out
running
around
I
work
with
various
schools
so
and
that
day
that
I
walked
in
and
I
was
like
is
Jody
here
and
then
I
hear
this.
Oh
I
hear
it
and
then
you
know
and
that's
perfect
because
it
was
we
did
we
had.
We
have
a
new
intern
exactly
so.
A
So,
let's
talk
a
little
bit
about
our
internship
and
Alicia
and
I'm,
going
to
call
out
Alicia
by
name
right
to
me,
she's
our
pride
and
joy,
so
I
recently
was
even
given
an
award
on
behalf
of
the
state
which
was
such
an
honor,
and
it's
such
a
privilege.
I
feel
like
all
I'm
doing
is
my
job
for
aacps
and
the
students,
but
it
was
about
being
the
director
of
the
year
and
it
was
all
based
on
what
achievements
we
do
here
and
part
of
it
is
our
internship.
A
B
B
Third
week,
I
walk
in
and
I
see
her
standing
there
on
the
line
and
I
didn't
know
if
she
would
be
able
to,
because
she
was
very
timid
and
very
quiet
next
thing.
I
know
I
hear
this:
what
do
you
want
which
one?
What
do
you
want?
What
do
you
want
and
Regina
and
I
were
just
laughing
because
just
she
became
very
boisterous.
She
knew
exactly
what
she
needed
to
do.
B
A
And
her
smile
would
light
up
a
room
right.
Her
smile
is
contagious
like
her
compassion
and
her
love
for
each
student
that
came
through.
You
know,
Elementary's
students,
it
was
priceless
to
watch
her
grow
and
I.
Remember
so
I
think
you
would
go,
and
then
you
even
said
to
me
at
some
point:
she's
good
she's
got
it.
Regina
said
the
same
thing,
so
she
truly
was
functioning
as
one
of
our
full-time
staff.
A
Yes
owning
her
position
and
loving
every
minute
of
it
and
I
got
there
at
the
end
of
one
of
the
lines
and
I
said:
Alicia
I
missed
you
and
she
said
we're
finished.
You
know
I
think
she
looked
down
like,
of
course
you
know
we're
finished
at
this
time.
You
know
because
she
was
all
about
getting
those
students
through.
So
truly
you
know
our
pride
and
joy
and
the
nice
part
is
she
had
interview
skills
right.
She
learned
all
those
skills,
so
she
could
be
gainfully
employed
with
us.
B
Was
there
she
started
the
internship
program
and
she
then
graduated
at
19
to
go
into
our
on-campus
training
program.
So
she
was
there
for
the
two
years,
but
then
covid
so
that
you
know
kind
of
cut
that
out,
but
soon
as
she
graduated
from
the
Entre
on
campus
training
program,
she
immediately
applied
for
a
position
with
food
nutrition
and
we
immediately
started
the
process
and
we
went
through
the
whole
process.
We
filled
out
the
application.
B
A
B
Yes,
she
is,
she
just
had
the
experience
of
the
skills
where
somebody
that
you
hire
you
know
they
might
need
to,
of
course,
they're
going
to
need
to
learn
the
whole
the
whole
process,
how
you
do
things
speed?
What
not
she
was
already
there
for
that,
but
she
still
had
to
do
everything
else.
She
still
had
to
have
all
the
criteria
for
the
position
she
had
to
meet
all
the
criteria
and
she
did,
and
she
still
she's
still
with
you
guys
now.
A
She's
still
with
us
and
and
we
even
had
to
move
her
once
or
twice
you
know
and
I
think
that
was
a
great
learning
experience
and
I.
Think
it's
something
that
you
shared
with
me.
You
know
that
if
things
aren't
going
well,
how
can
she
Express
herself
right
in
a
work
environment
and
how
can
they
stand
up
for
themselves,
but
also
Express?
If
something's
not
right,
you
know
be
it
in
their
own
world
in
the
work
environment,
because
we
want
it
to
be
that
positive
environment.
A
B
We
keep
that
line
open
all
the
time
they
you
know
they
can
contact
us
at
any
time
if
they
have
any
concerns,
we're
there
to
mediate.
If
there's
a
problem,
you
know
a
manager
might
come
up
to
me
and
say
you
know
I'm
having
an
issue
with
this.
Can
we
I'm,
like
absolutely
you
know,
speak
with
the
students
speak
with
the
manager
we
come
together,
we
figure
out.
What
can
we
do
to
make
this
better?
How
can
we
make
this
easier
for
both
of
you?
A
A
As
you
can
see,
secondary
special
education
and
food
and
nutrition
services
are
definitely
connected.
Our
Enclave
program,
our
internship
program
are
alive
and
well,
and
we
continuously
look
to
add
new
students
to
each
of
these
programs
and
in
our
schools.
If
you
have
any
question
about
food
and
nutrition
services,
please
give
me
a
call
at
410-22-5900,
see
you
again
next
time
on
food
for
thought.