Assembled from lists and records found in the FBI documents, the jobs and workers listed in the Foods & Central Supply department are in this pdf file:
. Foods & Central Supply Department Jobs and Personnel Listing
The Department of Foods and Central Supply covered all materials consumed or used in the Jonestown’s residences. This department included the Bakery, Herbal Kitchen, Kitchen (Fire keepers, Servers, Special Diets, Vegetable-Rice Preparation), Laundry, Central Supply, Cassava Mill, Foods Storage and the Warehouse. The kitchen and bakery ran day and night shifts to prepare and serve two to three meals daily for about a thousand people.
| ACAO | Joyce Touchette – Supervisor Stanley Clayton – Assistant |
| Bakery Pastry, Bread |
Linda Arterberry, Martha Klingman Nevada Harris – Pastry Baker |
| Main Kitchen
Butcher, Night staff, Cooks, Snacks, Vegetable workers, Rice Workers, Servers, Special Diets, Cassava Mill |
Irene Edwards – Supervisor
Shirley Fields, Shirley Smith – Nutritionists
Miller Bridgewater, Marshall Farris, Gerald Parks – Butchers
Juanita Bogue, Vicky Dover – Snacks |
| Servers | Mary Tschetter – Supervisor |
| Front Kitchen Sandwich Makers | Mary Tschetter, Mary Ann Casanova, Lucille Taylor |
| Herbal Kitchen | Fannie Jordan, John Harris – Co-Supervisors |
| Dietician | Dorothy Worley |
| Central SupplyCassava Mill Storage, Special Audit, Storage, Tent Storage, Drum Storage |
Alice Inghram – Supervisor
Beverly Livingston – Assistant
Ron Talley – Food Storage, Vacuum Storage
Marshal Farris – Smokehouse |
| Warehouse | Alice Inghram, Helen Swinney, Nat Swaney, Gerald Parks, Ben Barrett, Greg Watkins |
| Laundry | Michelle Touchette – Supervisor |
| Wood Crew |
Gerald Johnson – Supervisor |
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Adapted from: CD2 vol104-p459 for jonestown.sdsu.edu/backup by Don Beck 3/08 |
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The kitchen was given lists of food being grown so the cooks and nutritionists could plan meals, knowing what crops were in cultivation, maturing, and in harvest. Here is an example of a Food Survey from July 1978.
Vegetable Stand
Vegetables and fruits were brought to an area near the kitchen for storage and preparation for cooking/eating. Some people with special diets had notes to pick up fruit or vegetables that they needed from the vegetable stand. Here is a list of workers and evaluations of their work habits at this station.
Laundry
The laundry was a busy place and had to maintain a strict schedule to be able to handle the needs of the community. If you missed a drop-off day or time, you had to wait until your next scheduled service the following week, although you were always free to wash your own clothes by hand. There were clotheslines between cottages and dorms.
– Don Beck