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
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 Supply Cassava 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
Adapted from: CD2 vol104-p459 for jonestown.sdsu.edu 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

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.

• Laundry Rules and Schedule

– Don Beck