Inside Hopkins: Thank You, Chef!

What’s for lunch? It’s a common question, but the answer really matters. And in Hopkins, what is for lunch (and breakfast) is delicious. All of our kitchens produce meals from scratch, partner with local farms for fresh ingredients, and cook meals that incorporate diverse culinary traditions. In this episode we talk about the impact of universal free meals and explain why it’s still important to fill out meal benefits applications every year. 

Guests:
Andrea Schaak, Assistant Director of Nutrition
Sarah Wohlforth, Cook Supervisor
Brenda Nichols, Cashier