umping Kathy

ome time ago Baron Von Lodge was the head of a small country near Switzerland known as Lilliland.

The Baron and his chief advisor, Professor Hamblin, depended on the library staff to keep up to date with information about various situations that might confront Lilliland.

The person in charge of the research division of the library was a young woman named Kathy Nelson. Kathy was very bright and very quick in obtaining any information that the Professor or the Baron might need in their deliberations about any current Lilliland problem.

Since the Baron liked to maintain a close relationship with his immediate staff, he often had luncheons with the Professor, Lady Angela of Alpine Castle, his fiancée and close advisor, and members of his staff. But research data was always very crucial in getting all the information straight about a problem or issue.

The luncheon meetings appeared to working out very well. The atmosphere was both informal and friendly, and yet problem solving direct.

However, Kathy would often stop in the middle of the luncheon and jump and rush off to the library to obtain the information that the Baron or Professor needed as part of the problem-solving conversation at the luncheon.

The Baron quickly noticed that Kathy would be stopping in the middle of lunch to pop up and go rushing off, only to return minutes later with the correct updated information.

After one of the luncheon meetings, the Baron and Professor said that it appeared that Kathy could not really be enjoying the luncheon as she seemed to always be jumping up to answer a question in some detail.

Finally the Baron and Professor thought that maybe they could ask some type of question that could be answered without Kath jumping up. The other questions could wait until after the luncheon or toward the end of the luncheon. The answer could wait at least a half an hour.

While Kathy was a dedicated young woman, they did not want her to develop chronic indigestion from jumping up and down at every luncheon.

The Baron and Professor put the idea to work at the next several meetings and it seemed to work well.

The luncheons were also served in a very relaxed environment, and not rushed through, to aid in the digestion and enjoyment of the chef’s work. Luncheons were kept light because if the menu included heavy foods, the diners would feel like napping afterward. Healthy food was an important part of the Baron’s lifestyle for everyone.