Creations through Collaboration

October 2009
FoodService Director;10/15/2009, Vol. 22 Issue 10, p12
Trade Publication
The article discusses ways to provide healthier, original meals for students to help them make better food choices and keep them healthy. With the collaboration of the California Health & Longevity Institute, the author reports that they used chicken and turkey to make great recipes at affordable prices. The institute made a complete overhaul of the existing menu and created new menus consisting of brown rice and couscous with fresh vegetables, fruit and herbs for three elementary schools and a high school caf�.


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