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working journalist so we will let them go first. after that, we will take questions from others in the audience. please keep your questions fairly brief and to the point because we would like to be able to get in as many questions as time allows. everyone asking questions should please identify yourself before asking and state the agency or organization that you represent. reform gets started, i would like to mention a few upcoming events that may be of interest. at 10:00 a.m. on wednesday, the club s newsmakers committee will host a panel of leaders from solar energy companies to discuss what they say is the critical importance of congress extending the 603-grant program. the newsmaker forum will take place in the moral room. gtm will reveal results which will provide detailed analysis of the solar market s historical growth in the third quarter, the best ever, for the solar industry which is doing well despite bethe solyndra bankruptcy. also on wednesday, jim can tory jim
administrators. yeah. because what you just said to me when you said you looked at a plate that was all white, that is the color you re note supposed to get any of. exactly. and we saw that all too often. yeah. the film is lunch. we wish you the best of lunch. thank you so much, avis richards, for joining us. my pleasure. a live report on more hope coming up next. , and can help you keep a healthy weight. , campbell s. it s amazing what soup can do.
bouncing off the walls. that s lunch a short documentary illustrating that cafeterias and counters and what gets ladled on students trays every day. and avis richards joins us now. why is it so bad? we examined a lot of school lunches traveling around the country and we found overprocessed food, too much salt and sugar. we found sodas in schools, and that s not what we re supposed to be feeding our children today. they should have whole food, whole muscle meats, not chicken nuggets with, you know, that much chicken in there. we really have to get back to the basics, eating in season, people cooking meals in the school cafeterias. we no longer have that. my mom teaches in a public school and she describes what she sees at breakfast and lunchtime as starch, starch, and more starch and that s in a place where apparently the cafeteria manager is applying for grants to bring in fresh produce, you know, star fruits on the table. there are these districts that