Published 1 year ago

No more nuggets? School lunch goes farm-to-table — for some in US

Summary by Ground News

The food served at the school system outside San Francisco, Mount Diablo Unified, reflects a trend away from mass-produced, reheated meals. Its lunch menus are filled with California-grown fruits and vegetables, grass-fed meats and recipes that defy the stereotype of inedible school food.

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Associated Press News

No more nuggets? School lunch goes farm-to-table

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!"

1 year ago·United States

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USA Today

No tater tots? Schools offer farm-to-table meals

For most American students, school lunch consists of bland, mass-produced, reheated meals. But some school districts are upgrading their cafeteria menus with local organic produce, grass-fed meats and made-from-scratch recipes. (Jan. 24)(AP Video/Terry Chea)

1 year ago·United States

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KIFI

No more nuggets? School lunch goes farm-to-table

By JOCELYN GECKER Associated Press CONCORD, Calif. (AP) — As the fine-dining chef at her high school served samples of his newest recipes, Anahi Nava Flores gave her critique of 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 moved on to free-range chicken simmered in chipotle broth wi…

1 year ago·Idaho Falls, United States

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The Mercury news

No more nuggets? Some East Bay school lunches go farm-to-table

In the East Bay, one school district has hired a former fine-dining chef. He’s using the skills he learned in the kitchens of Michelin-starred restaurants to reimagine what school lunch can b…

1 year ago·San Jose, United States

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MY Northwest

No more nuggets? School lunch goes farm-to-table

CONCORD, Calif. (AP) — As the fine-dining chef at her high school served samples of his newest recipes, Anahi Nava Flores gave her critique of 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 moved on to free-range chicken simmered in chipotle broth with Spanish-style rice. “Everything …

1 year ago·Tacoma, United States

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