LE That helnc ” Sassonng Robert Pope Corrine Holston is a head baker at St. Benedict's Hospital. Baker doesn’t loafon the job ° NAS l Merel Corrine Holston works in a place filled with sick people. But Holston has never been ill a | day in her life. ‘Holston, the head baker at St. Benedict’s Hospi- tal, has been working in the cafeteria for 36 years, starting when St. Benedict’s was at 30th and Polk. “T’'ve never missed a sick day,” Holston said during a recent break. “I hope I never have to use a sick day, because I don’t care none about being sick.” “Not one day sick,” marvels Rufie Sandoval, the assistant baker. “Can you imagine how much sick | Sometimes I My family just wasn’t a sickly family. , it makes you go upstairsto see those poor people | | sad,” she said. Pe Holston was born in Texarkana, Texas, but while she’ll name the place, she’s not copping to a_ date. She came to Ogden in 1945 to live with an uncle and began her career at the old St. Benedict’s Hospital on March 5, 1951. Since then, she’s worked in nearly every capacity in the cafeteria. Holston’s husband, Linnard, works for the rail- road, and as a former amateur boxer he works with the youth at the Marshall White Center. It may be the years of experience that makes Holston’s breads so good. Not all people relish the Actually, the figure is 320 hours, courtesy of a cap placed on sick leave a few years back. That company policy might well be called the Corrine thought of hospital food, but the baked goods at St. Benedict’s have some people wishing they would come down with something. “They have the best sandwiches here, because cess of 1,000 hours. Holston isn’t quite tersen, a patient at the hospital. Her husband, Kent, agreed: “I had a turkey sandwich the other night, and I never had a bun so good.” leave that kid’s got?” Holston Rule, since before the cap was installed it was conservatively estimated Holston had in exsure why she’s been so healthy in a place where sickness is the rule, but she thinks it might be hereditary. “My mother never was sick. I never knew her to be sick a day ’til she died about eight years ago. ‘Baker From 1B Holston’s daily output includes the baking of 18 to 20 pies, 200 to 300 dinner rolls, 150 hamburg-— er buns, 21 loaves of bread (12 white, nine whole wheat), and four or five trays of 24-count : sweet rolls. 2s | Sun Standard-Examiner staff 2 Berea J RRO “Eve seen a lot of employees come and go . __ But I can get alone with mast anvhadv Se the bread and buns are so good,” said Kimm Pe- See BAKER on 3B be at work by 5. On her According to her supervisor, i day to lunch break she often works on Holston’s a perfectionist. quilts, according to co-workers. “If she does something wrong “She goes to lunch with a great she gets so angry with herself,” big quilt she’s working on, does said Yoshie Kishimoto, director two stitches and falls asleep,” said the hospi of dietary services for tal. “But she’s really good with everybody else. Whenever she says anything it’s always, ‘Yes, darlin’,’ and ‘OK, darlin” — erybody’s darlin’ to her.” ev- Holston rises at 4 a.m. each Irene Johnston, who also works in the cafeteria. “She snores, too. She doesn’t eat on her lunch break, she sleeps.” Perhaps it’s all that rest that keeps Holston healthy. | |