“On our journey to transform meals from relying on highly processed foods to cooking from scratch, we had a famous flop during the first year. Our goal was to make a healthier version of macaroni and cheese—a student favorite. What we ended up with was a nearly glow-in-the-dark neon yellow cheese sauce that left students wondering if we had lost our minds. Turns out turmeric wasn’t a great idea for adding color after all. We took mac and cheese off the menu for a year and ...

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