The St. Louis Post-Dispatch (http://bit.ly/OjPHpb ) reports that SLU's Department of Nutrition and dietetics makes meals at Marian, a Catholic school for low-income girls in St. Louis, and at City Garden Montessori School. Students get healthier cuisine, from vegetarian lentil soup to chicken teriyaki with sesame broccoli and brown rice. Much of the meat and produce comes from local farmers. Steve Jenkins, director of the university's Food Innovation and Entrepreneur Program, says the program has been a success. Many of the students say they've grown to like the healthier food. Some even ask for bigger helpings of broccoli.