The case for fresh and sustainable chicken

tabard-innIn Jefferson County, Colorado, a better school lunch often starts with better chicken: locally and sustainably grown, without antibiotics, and prepared from scratch. In the world of K-12 food service, this is widely regarded as an Olympian swan dive off a 33-foot-high board–beautiful to behold, but not something you can or should try at home. Today’s guests explain how they do it (turns out it’s not that hard, if you’ve got ovens and the right supplier), and how their effort impacts student health. Sponsored by Tabard Inn.