Power Players 2017: School makes dough from soup sales

The soup made in the kitchens at Harvard Schools is so good it sells on its own. Popular formulations include leek and potato, red lentil with red curry, chicken noodle and, of course, chowder. In fact, the meal program is able to subsidize itself to the tune of some $50,000 in profit annually by selling its soups to the general public.

That is quite a reflection on the quality of district meal program, which serves an array of attractive dishes ranging from those soups and ethnically