March 2—Spinach salad, minestrone soup, whole grain pizza topped with low fat cheese, vegetables and turkey pepperoni, corn mixed with black beans, brown rice and beans, chicken in sauce, and watermelon.
That was the fare offered at Lawrence High School Wednesday prepared by chefs Guy Koppe and Kirk Conrad of Project Bread.
The feast was part of the Chefs in Schools Initiative - a partnership between Project Bread, the anti-hunger organization and Lawrence public schools.
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