School Lunches

by Laura Ellis on September 21, 2010

How did our children end up eating nachos, pizza, and tater tots for lunch? That’s the question author Janet Poppendieck poses in her book “Free for All: Fixing School Food in America.” In it she explores what goes into the making of school lunches – not just ingredients, but policy decisions, nutrition requirements, and of course, budgetary restrictions. We’ll talk about it all on Wednesday with Poppendieck, along with Dr. Adewale Troutman and a member of the Health & Nutrition Division of the KY Department of Education. Join us with your questions and thoughts.

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