ve seen a lot of employees come and go . . . But I can get along with most anybody. That helps.” 66%? wa Holston, who has worked the same job for 46 years in the kitchen of what is currently - Corring Regional Medical try patience for patients Been : et Hy irereery ress aa’ iis + \ Ogden Center, known for years as St. Benedict's se > STEVE CONLIN/Standard-Examiner Regional Medical Center, Corrine Holston hasn't LONG HOSPITAL STAY: In 46 years of working inthe kitchen of what is now Columbia Ogden i 7 ) made all the food from scratch. issed a single day. She says when she first started to work at the hospital, they 4olston credits her longevity to being able to get along { Not even for the heck. of it. SIDE: Nuns adjust to life in a corporate-run, -profit hospital/1B SUSAN SNYDER PB n these days of crabby, shrinking : By don’t have to worry whether she’s The nuns made it easy to stay, Holston going to be here or not. And I know she’s not going to be late, whether it’s raining or ton. Yoshie day, : t for illness. t for snow. | sat over on Polk Avenue and the hospital was called St. Benedict’s, after the Catholic workers could porporate staffs, restless earn a thing or two from Corrine Iston has been working the same job of her 68 years, and hasn’t missed a medicine. She was there back in 1951, when the job in the kitchen at Columbia Ogden Regional Medical Center. - RE CO : From 5 a.m,. to 1:30 p.m., Holston is on up,” said feet of snow piled there’s 10Kishimoto, who has worked with Holston for 20 years. positive. She exemplifies the “She’s mission of the hospital,” Kishitioto said. Holston started working inthe hospital’s kitchen long before the days of corporate order of the nuns who ran it. | : said. “They’re such nice, caring people. That’s who made the (hospital’s) name,” she said. 3 Holston said she grew up in Texarkana, Texas and in Ark., “where you havei one foot : nei clea i” 7 re foot LA ees ee nf 1945 with Hermncie, alee >» See KITCHEN/SA | — re eA LR, CN RT