At private schools across the country, good cafeteria food is becoming as de rigueur as French classes taught by native speakers, Associated Press reports. Schoolyard vegetable gardens bloom, tended by future Ivy Leaguers under the watch of "sustainability coordinators." In the kitchen, trained cooks transform that bounty into food worthy of enjoying, not merely enduring. Unfortunately, in public schools, things remain rather grim. Debt, warmed over. Photo: whitehouse.gov Sure, there are wonderful groundswells of change, such as Ann Cooper's transformation of lunches in the Berkeley public-school system, helped along by a grant from the Chez Panisse Foundation. But these exceptions …
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