As a sardine is to a tin, students are to the lunch line.

Packed into monstrous clumps, awaiting their turn in line to order lunch, students fire off complaints left and right.

Maybe it is because they are hungry or maybe it is because it feels ten degrees hotter in the cafeteria. Whatever the reason, complaining in these lunch lines is contagious among students.

Of all the things that irk students, there is one touchy subject that always seems come up: food prices.

I too, am guilty of complaining about the prices of entrees at food service — or at least I was, before I researched the issue.

Instead of griping about the food service prices, students should develop a well-deserved appreciation for food service and the people who operate it.   

Four years ago, ownership of food service at PHS changed hands as current PHS Nutrition Director and Executive Chef M’Lisa Kelley took the helm at the Piper Cafe.

Prices have not changed since the transition, but quality has improved because food is prepared the same day that it is served, said Kelley.

What profit food service makes, it pours back into buying supplies such as organic fruits and vegetables and compostable food containers.

Quality has increased as price has remained constant. Furthermore, food service breaks even instead of making a profit.

Another common grievance among students is the disappearance of some of their favorite recipes at food service.

Students often request a revival of the old chocolate muffins, chocolate chip cookies, and pepperoni pizza, but Piedmont’s food service did not make the decision to discontinue these items.

Since California health regulations dictate the amount of whole wheat grains each product must contain, Kelley cannot serve the recipes that students have grown accustomed to in the past.

Recognizing how much the students missed the old Otis Spunkmeyer muffins that violated the new health codes, Kelly worked for a year on a new whole wheat chocolate muffin recipe.

Now students cannot even tell the difference between the two, said Kelley.

Kelley’s commitment to improving the muffins is the equivalent to working a year on a project that does not boost your grade but simply pleases your teacher.

Kelley did not improve the muffins for a raise or public acknowledgment.

She did so simply because she wanted to improve the quality of the food for students.          

So the next time you open your mouth to take a shot at food service’s prices, grab a muffin, take a seat in the shade and ask yourself: What is there to complain about?