Those delish hot salami sandwiches… -Kim Edelstein, ‘80 In my day Mrs. Rappaport ran the cafeteria (not the same as Mrs. Rappaport the Math teacher). Best tomato and rice soup, hot salami sandwiches, and tomato and lettuce sandwiches. There was also a milk lady. She used to sell small containers of milk. -Deena (Deitcher) Vatenmakher, ‘79 I grew up in that building on Ducharme. We lived in the building; our apartment was there. There was a student with hepatitis and every day at lunch, my mother (Mrs. Salit) would take this child in like her own child and prepare a liver steak. -Baila (Salit) Aspler, Adath Israel ‘63 My last year at HA, I begged Mr. Suissa to please write down his famous spice recipe so I would be able to savour “Monsieur’s spice” on my potatoes and rice for generations to come. He kindly obliged, and wrote all the ingredients down on scrap paper in red ink. Like the Coke recipe, however, he didn’t specify any measurements, and though I tried to replicate “Monsieur’s spice” in my own kitchen - my efforts were fruitless, lacking that special Mr. Suissa touch (and his secret measurements). -Anonymous ‘01 Back in the 70’s, the cafeteria wasn't bad, it was just very minor - I liked lettuce, tomato, and mayo on square white slices (they probably had tuna and egg as well – yuck). The mother behind the counter that I remember was Marlene Halpert's. -Shulamit Gertel, ‘80 Mr. Suissa is an HA legend. His food was legendary, tasty and in such demand. We even asked our parents to buy Mr. Suissa’s food for our suppers at home. Who can forget potatoes, potato salad, rice and his famous macaroni and sauce – all served in one large styrofoam bowl! I wanted that macaroni and sauce recipe since the ‘80’s! We devoured spicy tuna sandwiches or anything “with spice” as we called his red sauce. We gobbled his sand cookies. Mr. Suissa’s cafeteria is where I first learned the word “credit”. The kitchen on Ducharme had fewer restrictions and I remember getting amazing hot dogs and fries in red and white paper holders, just like at a real restaurant. We could no longer get that fried food on Mackle. -Yaffa (Spinner) Blanshay, ’88 My mother was wonderful at making me delicious lunches every day. The takeaway package often included a cup-full of chocolate milk in plastic cup containers. Problem is, we were not yet so advanced as to be privy to 21st-century tools and techniques - you know, the ones that would keep lids on, intact. It was thus a normal occurrence for my glorious beverage to end up, in large part, at the bottom of my bag, or down the front of my skirt. I never did have the heart to tell my mom though. -Ellie Birnbaum, ’88 " 29