Spud wars square off over preparation and fatty add-ons

07/12/2011 | Chicago Tribune (tiered subscription model)

School lunch cooks know students love potatoes, so it will be a learning curve this year in Chicago and other Illinois districts as the starchy vegetables are limited and the menu features more green, leafy options and fresh fruit. The ongoing battle over whether potatoes are healthy or just fattening simmers over how they are prepared and what is added to them, such as salt and butter, that increases calories and fat and reduces nutritional value.

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