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Some U.S. school cafeterias are finding students don’t miss corn dogs when given baguette sandwiches and free-range chicken simmered in a chipotle broth. But most school districts still lack funding and staffing to make the move from reheated frozen meals.
CONCORD, Calif. (AP) As the fine-dining chef at a suburban high school gave samples of his newest recipes, junior Anahi Nava Flores critiqued a baguette sandwich with Toscano salami, organic Monterey Jack, arugula and a scratch-made basil spread: "This pesto aioli is good!"
As the fine-dining chef at a suburban high school gave samples of his newest recipes, junior Anahi Nava Flores critiqued a baguette sandwich with Toscano salami, organic Monterey Jack, arugula and a scratch-made basil spread: "This pesto aioli is good!"
Inflation and supply chain disruptions have only made it harder on school nutrition directors, widening gaps in access to affordable, high-quality food.