On a Wednesday in early Sept 2017, a huge line of Madison West High School students snaked around their cafeteria, waiting to sample the new scratch-made lunch option: Chicken Nachos with Beans, Corn, Fresh Pico and a melty cheese sauce that, surprisingly, was half butternut squash. It was a sign for the Madison Metropolitan School District Food Service Director, Steve Youngbauer and the Sustainable Kitchens team, that their vision to shake up the mold of school lunch just m