Published March 28, 2002 in issue #0008 of the Hook

"Bodo's is fun," says Micky White, 19. Everyone is nice and easy to get along with." A full-time closing baker, White (whose favorite bagel is onion) has been there for one year.

"I came to work at Bodo's because it's flexible around my school and family," says Susan Church, 36, a full-time member of the prep staff who studies PC networking at Piedmont at night.

"I've been here for nine years and done almost every job from baking to counter," says John Vaughn, 27, who has been managing for the last three years. "Working at Bodo's has great benefits including the health club and all the bagels you can eat."

Head baker Corey Pomeroy, 25, arrives at 4:30am to begin making 1,500-1,800 bagels over the course of the day. A four-year vet, he declares plain and everything most popular choices.

Jason Austin, 30, has been at Bodo's for 10 years and now serves as kitchen manager. "The other employees are great," says this former business major at Piedmont.

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