School Lunches 68-73

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– vegan pizza slices
– homemade yam biscuit
– vegan chicken nuggets with ketchup
– green beans
– orange
– grapes

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– chickpea, broccoli, and carrot casserole
– cashew butter and banana sandwich
– persimmon slices
– goji berries
– pretzels

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– vegan chicken bites with mandarin orange dipping sauce
– vegan cheese and whole wheat toast bites
– fresh orange chunks with dried cranberries
– peanut-butter-filled pretzels
– freeze-dried strawberries

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– veggie samosas
– pretzel sticks and apple chunks with maple almond butter for dipping
– vegan cream cheese and raspberry preserve sandwich bites
– raisins

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– almond butter and strawberry preserve sandwich
– lentil soup
– raw broccoli and carrots with ranch dressing for dipping
– cashew almond pumpkin seed clusters
– freeze-dried strawberries
– fresh Asian pear bites

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– vegan “turkey” with stuffing
– garlic roasted fingerling potatoes with ketchup for dipping
– broccoli, cauliflower, and zucchini soup
– macadamia nuts
– fresh blueberries
– fresh pineapple bites

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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