Episode 29: Kitchen Workhorses
b'Whats behind the True Food revolution in Minneapolis Public Schools? Ambitious purchasing of industrial-strength gadgets\\xe2\\u20ac\\u201dcook-chill tanks, vacuum baggers, a meat shredder, a gentle mixer, and a 30-foot-long sous vide cooker\\xe2\\u20ac\\u201dmay be costly, but food costs are down, participation is up, and unpronounceable additives are out. This program was brought to you by Rt. 11 Potato Chips. Food has to look good so people eat it. It starts with the eyes. [09:00] ---Ricardo Abbott on Inside School Food When youre making your own recipes you have control over what goes in that recipe. Everything we make here, were very choosy and picky about the products we cook. [14:00] --Bertrand Weber on Inside School Food'