Title

  • Edible Schoolyard

Author

Publisher

Edible Schoolyard

A Universal Idea

Overview

From the publisher

One of America’s most influential chefs, Alice Waters created a revolution in 1971 when she introduced local, organic fare at Chez Panisse, her restaurant in Berkeley, California. In 1996, in celebration of the restaurant’s 25th anniversary, she created the Chez Panisse Foundation to help underwrite cultural and educational programs around food.

One of those programs is the Edible Schoolyard, a garden that Waters and a small group of teachers and volunteers created in long-abandoned soil at an urban middle school in Berkeley. The schoolyard has since grown into a universal idea of edible education that integrates academics with growing, cooking, and sharing wholesome, delicious food.

With inspiring images of the garden and kitchen — and their young caretakers — Edible Schoolyard is at once a visionary model for sustainable farming and childhood nutrition, and a call to action for schools across the country.

Subscribe
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


All Books

Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice