Every day between 5:30 and 6:00 in the morning, Sandie Ponte can be found in the school's kitchen preparing enough sourdough bread for about 270 students. Yes, in Cordova, the bread is made from scratch for the school kids. For years students have enjoyed this wonderful life, eating fresh products cooked by Sandie Ponte, the schools' food service manager, and three part-time cooks working with her.
The comparatively modest student population, which includes 150 elementary children and 120 junior and high school students, and the fact that the cooks know their tiny customers on an very individual basis, has made the quality and attention to detail possible.
Yet, it is about to get even better. A new “Fish to School” program aims to raise the bar even higher, bringing one of the healthiest protein options to Cordova’s school lunch tables, along with a little hometown pride.
To read the rest of the story, please go to: The Cordova Times