Oct. 25—Lunch at one Washington state school has gotten a lot fresher since its cafeteria traded in canned and frozen foods in favor of fresh foods straight from the campus garden.
School Chef Rene Sellgren is behind the new scratch-cooking project at the Spokane School District's Community School.
"What we're really doing is getting away from cans and bags and already prepared food, and using whole food that we actually do all do all the cooking instead of it coming frozen or in a can where we open the cans," said Sellgren.
As much as possible, Sellgren uses food grown right on campus.
"The kids actually bring in the produce, and I actually work my menu around what the kids bring in from the garden," she said.