VI. Foods & Central Supply

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.


Foods and Central Supply

 ACAO Joyce Touchette – Supervisor

Stanley Clayton – Assistant

Pastry, Bread
Linda Arterberry, Martha Klingman

Nevada Harris – Pastry Baker

Main Kitchen

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
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
Gerald Johnson – Supervisor

Adapted from: CD2 vol104-p459 for by Don Beck 3/08

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.

Food Survey 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.

Vegetable Stand Workers October 1978


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.

Laundry Rules and Schedule

– Don Beck