New plans abound this year in the Maggie Walker kitchen where the chefs work to bring students a diverse array of available meals.
“The main thing I want people to know,” said Mr. Wilson, head chef, “is that you should be able to get all the same kinds of foods here that you could get at a restaurant.”
The lunch line continues to support the charge card program. Various seasonal foods will also be provided, including funnel cakes at fair time.
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