College students on the Tahoe Truckee Unified College District in California dine on domestically sourced fruit and veggies, selfmade pozole (a Mexican stew), and recent tuna poke bowls. Meals within the college district is freed from excessive fructose corn syrup, synthetic dyes, and components. Most of it’s cooked from scratch by a full-time kitchen employees, and, like about 29% of different districts within the nation, everybody eats at no cost.
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