Dec. 2—Brendan St. Laurent was in the lunch line Friday for chicken tenders made with solid “whole muscle” meat, one of the new “premium” options on offer in the B-R cafeteria.
“They look good. They look like a quality meal,” said the junior from Bridgewater.
That’s music to B-R Food Service Director Eric DeLisle’s ears.
The Bridgewater-Raynham Regional School Committee last month unanimously approved a proposal by DeLisle to offer the new premium options at the high school and the program kicked off on Wednesday, Nov. 6.