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.
Local, Sustainable, Delicious Recipes from America’s Great Chefs
Clams, mussels, oysters, and scallops
How to Create Local, Sustainable, and Secure Food Systems