"Real Food" in American Schools: Techno-Fix or Paradigm Shift?

The majority of American schools outsource the work of cooking to commercial processors who prepare “heat-and-serve” foods. Jennifer Gaddis asks how heat-and-serve foods became the right ‘tool’ for the ‘job,’ then unveil a web of preservatives, packaging materials, and other synthetic substitutes that allow lunch ladies’ labor to be deskilled.