No more nuggets? School lunch goes farm-to-table — for some
As the fine-dining chef at a suburban high school gave samples of his newest recipes, junior Anahi Nava Flores critiqued a baguette sandwich with Toscano salami, organic Monterey Jack, arugula and a scratch-made basil spread: “This pesto aioli is good!”
Classmate Kentaro Turner devoured a deli-style pastrami melt on sourdough and moved on to free-range chicken simmered in chipotle broth with Spanish-style rice. “Everything is delicious!”
These are not words typically uttered in school cafeterias.
The food served at the school system outside San Francisco, Mount Diablo Unified, reflects a...