The Windham-Raymond school district adds chef, healthy menu

An after-school cooking club is also in the works.

Aug. 26—Gone are the days of American chop suey from a can and unidentifiable slabs of meat covered in gloppy gravy.

School lunch is going back to its roots, sourcing fresh ingredients from Maine farms and cooking mom-worthy hot meals from scratch in an effort to combat childhood obesity by providing healthier, less processed food.