By Addie Broyles - American-Statesman Staff
One rainy day last fall, Anneliese Tanner scrolled through photos of sweet potatoes on her phone.
The managers at some of the 114 school cafeterias under her watch in the Austin Independent School District were posting photos of the vegetables as their cooks made baked sweet potatoes for the first time. All morning long, Tanner kept an eye on how everyone was reacting to the change.
“They have a lot of pride in their work,” she says. “They like to show off their kolaches and parfaits, especially.”
