How Home Cooked Fresh Food Lunch Programs Benefit Companies
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In Chapter 15 of 19, author, food writer, and rooftop gardener Cathy Erway shares how she is reinventing company lunch programs. Calling it "working class lunch", Erway grows her food and becomes the in-house company chef, serving inexpensive, healthy food to the team daily. She channels her inner "Chinese Mother" into providing hearty food in a communal setting. Erway is the author of "The Art of Eating In: How I learned to Stop Spending and Love the Stove."

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