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Continued: New frontiers in the lunchroom

  • Article by: DARLENE PROIS , Star Tribune
  • Last update: January 25, 2007 - 9:32 PM

She spent the early years of her career in hotel and restaurant management, and likes to incorporate current food trends in the district's menus. The senior high school Good to Go program, for example, offers students Panera-type menu choices: a half-sandwich plus a salad or cup of soup.

"Jean's dynamic, but kind of low-key," said Miner. "She just doesn't take credit for herself." Indeed, Ronnei is quick to draw others into her light.

"You don't build a good program without good people," she said. "And these people are fabulous."

Darlene Prois • 612-673-4280 • dprois@startribune.com

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