Many advocates for better, healthier school food have begun to believe that the only way to improve what students eat is to stop reheating processed food and start cooking real, fresh food.
But little actual cooking goes on in the nation’s largest public school system, largely because little of it can. Barely half of New York’s 1,385 school kitchens have enough cooking and fire-suppression equipment so cooks can actually sauté, brown or boil over open flame.
Read more at the NYTimes.com
