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No more nuggets? School lunch goes farm-to-table — for some | Chattanooga Times Free Press

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!"

School Lunches Go Farm-To-Table for Some California Students – NBC Connecticut

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