Is the US Last in the Lunch Line
By Michelle Standlee A few decades ago, many U.S. school cafeterias prepared meals from scratch for hundreds of students each day. As years passed, some kitchen staff watched fresh ingredients like flour and eggs disappear, replaced by boxes of pre-packaged, processed foods. “We do have a lot of fresh diced cucumber, pineapple, cantaloupe, honeydew, kiwi, and the kids enjoy it.
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