The corn tortillas came from Chilango’s, the sour cream and milk from Country Classics Dairy Co-op in Bozeman, the mild cheddar cheese from the Life Line Farm in Hamilton and the spices for the meat and salsa from the Real Food Store. Some of the lettuce came from Claire Pichette’s sophomore biology class that grows hydroponic vegetables in the classroom, thanks to a grant from the Helena Education Foundation with assistance from Sodexo.
Read the whole story in the Independent Record.