PHS teacher learned work ethics at early age
by Margaret Anderson
Special to The Star
Dec 23, 2013 | 1049 views |  0 comments | 56 56 recommendations | email to a friend | print
To this day, Meg Crane values good work ethics. She tries to instill them in her sons and her students, just as they were instilled in her when she was younger.

Meg’s father, Danny LeCroy owns what used to be the pump house in Centre and the Shell Service Station. Her grandmother, Edna Jennings, is a caterer and owns Sageberry Restaurant in Forney, outside Centre. She’s assisted by her daughter and Meg’s mother, Cherry.

“I grew up with a catering business on one side of me, and a convenience store on the other,” said Meg.

All through school, from elementary to college, Meg worked at both.

Not only did working at a young age teach Meg the importance of being a competent employee, it infused a love for the public and the patience to deal with the different personalities that enter a business.

Meg’s sister, Jade Jacoway, is a registered nurse at Medical Center in Centre. Her brother, Jack Lecroy, is in graduate school at Auburn.

Though Meg and her husband, Jeff, grew up within a few miles of each other in Cherokee County, they didn’t meet until Meg visited her sister at Auburn. Jeff is assistant maintenance manager at KTH in Leesburg. They’ve been married 10 years and have two sons, Josh, 15, and Jeb, 9, who attend school in Cedar Bluff.

“Both boys are busy with basketball right now,” said Meg. “No matter what sport they’re playing, I’m always on the sidelines.”

The Cranes are members of First Baptist Church in Centre, where Meg helps with the AWANA program, which is made up of middle school students.

Meg teaches special education to students in grades 9-12 at Piedmont High School and, this is the fourth year she’s been sponsor of the National Honor Society.

“I work at both ends of the spectrum, the struggling kids and the cream of the crop,” she said. “My heart is with the kids who struggle, and it always has been. It was a huge transition for me going from working with children who are challenged to working with those who are gifted,” she said.

Meg said she loves them all.

“The special needs group I have right now is a huge group,” she said. “I started with them when they were in sixth grade. There was such a large group, they asked me to move up with them and go to the high school. They’re graduating this year, and it’s going to be bitter sweet. I’ve never known my job without them. They’re a very special group and they always will be. I’ve been with them for seven years, and it seems like I’ve kind of raised them.”

Meg said she counts herself blessed to teach at Piedmont High.

“What’s on my heart is how blessed I am to work with the people I work with at the high school,” she said. “I would put them against the best in the state. I’m in a very good place. I get to see first-hand, especially teaching special needs students, how much they truly care about the kids. We’ve got some great teachers.”

Meg graduated from Cherokee County High School and received a collaborative degree, which means she can teach regular education or special education, from Jacksonville State University.

She chose to attend JSU so that she would be close enough to home to manage her father’s gas station. She also worked part time at her uncle Donnie George’s pharmacy, Alaco, in Piedmont.

“I always knew I wanted to work for the public,” said Meg. “Between working for my grandmother’s catering business, the gas station and the pharmacy, education became intriguing to me. I’ve carried this over into my job now. I have the best of both worlds, because I love the kids I’m teaching and I love the public.”

Meg said spending time with her family and teaching is what she enjoys more than anything.

“Being a mom and a teacher is the most important thing to me,” she said.

Since Meg grew up in the catering business, she learned at an early age to cook.

“My mom taught me a lot, and I was always eager to learn from her,” she said. “It’s always been so effortless for her. She’s never needed a recipe. She just uses whatever she finds in the pantry.”

Meg said she cooks a lot with her special needs children. They have access to the old home economics room, which has a full kitchen and several stoves.

Becky shares the kitchen with another special education teacher, Becky Hudgins. Becky, said Meg, is her mentor and has taught her everything she knows about her job.

“We can go back there and get our ingredients ready,” said Meg. “We do the three ingredient recipes, and they love it. They all take part in cooking. That’s one of the ways we’re trying to transition them for life after high school. We want them to know those life skills.”

Contact Margaret at



1 lb. bacon
1 c. mayonnaise
1 c. sour cream
1 tomato peeled, seeded, & diced

Place bacon in a large deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels. In a medium bowl, combine mayonnaise mixture. Mix in tomatoes just before serving. Serve with crackers.

Strawberry Nut Bread

3 cups all-purpose flour
1 tsp. soda
1 tsp. salt
1 T. ground cinnamon
2 cups sugar
4 eggs- well beaten
1 1/4 cups vegetable oil
2 cups thawed strawberries
1 1/4 cups chopped pecans

Combine dry ingredients; add eggs, oil, strawberries, and pecans. Stir until all ingredients are moistened. Spoon batter into 2 well greased 9 x 5

x 3 loaf pans. Bake at 350 degrees for 50-60 minutes. Cool in pan for 5 minutes.

Baked Potato Soup

1/4 c. butter or margarine
1/4 c. chopped onion
1/4 c. all-purpose flour
1 can chicken broth (14.5 fluid ounces)
1 can Nestle Carnation evaporated milk (12 fluid ounces)
2 lg. or sm. baking potatoes, baked or microwaved bacon, cooked and crumbled
Shredded cheddar cheese
Sliced green onions

Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato (reserve potato skin) mash. Add mashed pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Dice remaining potato skin and potatoes; add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese, and green onions.

Applewood Julep

1 qt. apple juic
1 c. pineapple juice
1 c. orange juice
1/4 lemon juice

Mix and serve over ice. Serves 6.
Comments must be made through Facebook
No personal attacks
No name-calling
No offensive language
Comments must stay on topic
No infringement of copyrighted material

Friends to Follow

Most Recommended

PHS teacher learned work ethics at early age by Margaret Anderson
Special to The Star

Today's Events

event calendar

post a new event

Friday, April 18, 2014