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CONCORD, CALIFORNIA (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!” Classmate Kentaro Turner devoured a deli-style pastrami melt on sourdough and […]
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!"
In a national survey of 1,230 school nutritiondirectors, nearly all said the rising costs of food and supplies were their top challenges this year.