Students decorated tables with art about social issues.
Bill makes breakfast program available to more than one million students at 1,000 campuses.
Nontraditional crusts and toppings transform pies into tasty treats.
Meredith Bailey an "ambassador for our district," says Kiski's superintendent.
As part of Wellness in Schools program, chef reimagines menus.
Gail Sharry is current director at New London Schools.
Cites flexibility as being key to act's implementation.
Whitsons Culinary Group competition encourages recipe creativity.
Feed to Achieve Act passed this month; students should see effects in fall.
Julia Bauscher is dreaming of Italy and would like to own a flower shop.
Truck will also be used for special events and as athletic concessions.
Calif. district spends time on fruit and veggie prep and plans for Farm to School.
Texas district voted to allow outside vendors to bring their products to LISD high school campuses for lunch.
Butter was effectively banned in 2008, but some kitchen managers didn't get message.
Children denied lunch because they had no money in their prepaid accounts.
The International School Meals Day, held March 8, is a collaborative effort between the USDA and several organizations in the UK, including the Scottish Government and British Council.
Program uses authentic ethnic cuisine to educate students.
Program includes decorations and music to accompany the cuisine.
Whole-wheat flour is the key to this pumpkin muffin.
Schnitzel, beef bourguignon, shepherd’s pie and pierogies get spruced up for non-commercial customers.