Segment: B&I

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This recipe is a plant-based take on the traditional meatball sub sandwich.
Jason Morse, executive chef for Douglas County School District, in Castle Rock, Colo., and owner and executive chef of 5280 Culina
Created by The Culinary Institute of America (CIA) chefs with a group of school directors at the CIA’s Healthy Flavors Healthy Kid

One of the ways we celebrated Earth Day this year was by incorporating fresh herbs into some of the dishes served at each station, such as Mint Chicken and Basil Pasta.

John Lindower, foodservice manager at Blue Cross Blue Shield of South Carolina, in Columbia, treasures his five children, dreams of an Australian vacation and is sure he once ate dog.

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