Podcasts about edible education

During the pandemic, I learned to love cooking. I picked up a copy of the Art of Simple Cooking ad started experimenting with salad dressings, pie dough, and breads. My guest today is who I have to thank for that. Alice Waters built her restaurant, Chez Panisse, off of the food culture in France, where she visited at 19, and the values of Maria Montessori. Waters focused on organic, local, and seasonal produce and paid the farmers - not the distributors - the price for their crops. In 1995, Alice founded the Edible Schoolyard Project, an initiative that engages students in growing and cooking their own food as part of school curriculum. Today, Chez Panisse remains at its original location in Berkeley after 50 years. Since the last time we talked in March of 2021, Alice opened a new restaurant in Los Angeles called Lulu with the former head chef at Chez Panisse, David Tanis, announced the creation of the Alice Water Institute for Edible Education at UC Davis, and wrote a book. She shared with us today that she's organizing an event called Climate, Food, Hope on the National Mall this October before the presidential elections.  As you might have guessed, I won't be publishing episodes as frequently as once a week anymore; I've gone into high school but still want to bring important conversations like this to you every few months. Ezra --- Send in a voice message: https://podcasters.spotify.com/pod/show/newsnerds/message

This week on Inside Julia's Kitchen, Todd Schulkin welcomes food world legend Alice Waters. They discuss the Edible Schoolyard Project and the Alice Waters Institute for Edible Education, a collaboration with the University of California, Davis. Alice shares her radical thinking about today's food world, diving into the connections between our foodways, climate change, and the future of how we eat. Plus, as always, Alice shares a Julia Moment.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

Almighty Drinks started out focused on juices made from organic fruit and vege, moved into flavoured sparkling water and has just launched its active range. The company only uses recyclable packaging which is often made from recycled packaging and it helps support Edible Education - charities that teach kids how to grow food. Ben Lenart is the company's founder - he was also behind the creation of Wellington's popular Milk Crate cafe, which sadly shut its doors earlier this year. He joins Kathryn to talk about how the company is taking on the big beverage makers one drink at a time.

When Alice Waters opened her trailblazing California restaurant Chez Panisse in 1971, she launched what would become a movement around truly seasonal cooking and eating that could support farmers, communities, and the environment. In 1995, Waters also started the Edible Schoolyard Project, a nonprofit organization dedicated to teaching children about food and transforming the public education system. To mark the Edible Schoolyard Project's 25th anniversary, in this episode, host Lisa Held talks to executive director Angela McKee-Brown about the organization's history and original school garden, how it has grown its programming to reach thousands of schools around the world, and what the future of edible education looks like.Photo Courtesy of The Edible Schoolyard Project.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Farm Report by becoming a member!The Farm Report is Powered by Simplecast.

Erica Asti, a Culinary Educator with Edible Education Experience, shares what Edible Educational Experience has to offer on the latest episode of Florida Foodie.

Listen in to the second half of Franco's conversation with Alice Waters: chef and founder of Chez Panisse, pioneer of The Edible Schoolyard and slow food activist.  They cover how the schoolyard project has evolved as it's expanded nationwide, why we need to cook with our children and why now's the time for fast food to have its reckoning. We Are What We Eat is available to pre-order now. 

This week it's a titan of the slow food movement: Alice Waters. From dinners for friends at Chez Panisse to taking activism to the classroom with The Edible Schoolyard, her living legacy's making serious dents in the food system. Covering too much ground for one episode, we're taking it across two. Now, we're going back 50 years to when Alice's flavour enlightenment in France convinced her to open the doors of Chez Panisse back home in Berkeley, California. 

Better Lawns and Gardens Hour #2 –  Gardening experts, Teresa Watkins and Tom MacCubbin interview Brad Jones, co-founder of the Edible Education Experience  and the Emeril Lagasse Foundation Kitchen House and Culinary Garden in College Park, Florida.  Gardening questions and texts, include self-pollinating gardens, Knock-out and Drift roses, soil amendments, mosquitos, mango and avocadoes, Yesterday, Today, and Tomorrow, bamboo, white spots on lemons,  and more. Photo Credit: Teresa WatkinsListen to Better Lawns and Gardens every Saturday 7am - 9am EST. Call in with your garden questions 407.916.5400, 1.888.45.LAWNS, or text 23680.  #WFLF #WFLA #FNN #BetterLawns #gardening #Florida #planting #gardeninglife #podcast #radio #southflorida #northflorida #betterlawns #centralflorida #tropical #April #floridalife #photography #SHE #vegetables #Spring #landscaping #edible #education #garden #communitygarden #EmerilLagasse #foodtotable #programs #food #harvest #FNN #FloridaTalkandEntertainmentNetwork #BLG #radio #culinary #classes

As we are on lockdown, all of us worry if are raising our children and ensuring strong immunity for the entire family. Chef Chinu Vaze about the importance of organic vegetables, about healthy recipes for children, about how to store grains for a longer time, sugar replacements, and more!

Barry Shore introduces You to a long time friend, Will Rosenzweig. Will is a master gardenist, a cultivator of purpose-driven people and plants. He's been teaching social entrepreneurship and food systems innovation on the faculty at the Haas School of Business for decades. Today he leads an undergraduate course called Edible Education 101 with Alice Waters. Over the past 35 years he has enjoyed a career as an entrepreneurial leader, venture developer and investor, mime, musician and magician. He was the founding CEO of The Republic of Tea and co-author of the best selling book of the same name. He was also the founder and managing partner of Physic Ventures, the first venture capital firm committed to personal and planetary health and sustainability. Will has been acknowledged for his long term leadership in the field of socially responsible business and received the Oslo Business for Peace Award, the highest honor in the realm of ethical business. This is MUST SHARE with LOVE.

On this episode, Holly talks with head gardener, Brad Jones, and resident culinary instructor, Erica Asti, about their efforts at the Edible Education Experience, an Orlando non-profit that teaches kids about gardening, cooking and healthy eating.  They discuss why these are important life skills for kids to learn early, and what other important lessons the kids learn as they go through an Edible Education Experience program.  Subscribe today for more conversations with todays culinary tastemakers!

This week, For The Wild is joined by Raj Patel, co-author of A History of the World in Seven Cheap Things, which traces the historical origins of capitalism and the making of “cheapness.” Jason W. Moore and Raj write, “Cheap is a strategy, a practice, a violence that mobilizes all kinds of work—human and animal, botanical and geological—with as little compensation as possible.” The cheapness that marks our everyday experiences and transactions in a capitalist world isn’t natural or inevitable; rather, cheapness arises as a particular historical and sociocultural ideology, one that has been used to sustain the capitalist machine and its violences. Unearthing the true cost of cheapness, Raj dives into questions of justice and reparations for the land, labor, and lives made “disposable” under capitalism. Raj Patel is an award-winning writer, activist and academic. He is a Research Professor in the Lyndon B Johnson School of Public Affairs at the University of Texas, Austin and a Senior Research Associate at the Unit for the Humanities at the university currently known as Rhodes University (UHURU), South Africa. He has degrees from the University of Oxford, the London School of Economics and Cornell University, has worked for the World Bank and WTO, and protested against them around the world. Raj co-taught the 2014 Edible Education class at UC Berkeley with Michael Pollan. In 2016 he was recognized with a James Beard Foundation Leadership Award. He has testified about the causes of the global food crisis to the US House Financial Services Committee and was an Advisor to Olivier De Schutter, the United Nations Special Rapporteur on the Right to Food. Together, Raj and Ayana discuss cheapness in relation to the prison industrial complex, the invisibility of domestic labor and care work, the fallacies of fair trade, and the enclosure of the commons. How does modern-day cheapness deny collective fulfillment in our work and create a void of connection in our communities? What forms of recognition, reparations, and redistribution are urgently needed for justice and reinvestment in the sacred? As the commodification and devaluation of life plunges us deeper into ecological crisis, may we awaken to the truth that cheapness can’t last forever. ♫ Music by Lea Thomas

I thought I should replay this episode from last winter because the applications for School Gardens opens in 2 weeks on September 1st and I thought educators and people who want to help get a garden in their school would be interested. Applications are due by October 15th. I’m just thrilled to be back behind the mic it’s January 7th. I have a great guest that was recommended by (https://www.wholekidsfoundation.org/) is Nona Evans! (https://www.wholekidsfoundation.org/) Whole Kids Foundation Facebook Page (https://www.facebook.com/wholekidsfoundation/) It’s always so much fun to see how seeds that you sprinkled about germinate. It’s so fun to know how we connected! Thank you so much! I reached out to you and you said you checked out the podcast and thought it’d be a perfect fit. Tell listeners about the (https://www.wholekidsfoundation.org/)   because I had never heard of it! We are on the order of things, a pretty moderate size non-profit organization. We are (https://www.wholekidsfoundation.org/)   and our mission to improve kids nutrition because we know when kids are well nourished they learn better have the opportunity to reach their full potential. we found 3 ways we are capable of reaching children. (https://www.wholekidsfoundation.org/) 1. salad bar equipment for schools Because the moment you put a salad bar in kids have the power of choice and kids get to choose the vegetables they want. (https://www.wholekidsfoundation.org/) 2. support school gardens which is how I connected with you. we have the honor and pleasure with supporting  5,000 school gardens in  USA, UK and canada we know when kids are connected to the roots of their food they make better school choices.  it’s not just kids The secret is: (https://www.wholekidsfoundation.org/) It’s not just kids it’s us adults too when we start understanding what the magic we all make good choices. Personally I’m a foodie I’ve worked in the food business my whole life but I didn’t meet vegetables until I was well into my 20s. Kids need to know food needs to come. Are you a rockstar millennial? Born between 80-95. I was not I’m much older then that. I spent  15 years working in conventional grocery stores last 19 years at Whole Foods Markets (https://www.wholefoodsmarket.com/)   closer to retirement if anything You sure sound young! Is it related to Whole Foods (https://www.wholefoodsmarket.com/)  or is it separate? I worked at  Whole Foods Markets (https://www.wholefoodsmarket.com/)   Back in 2011, the company Whole Foods Markets (https://www.wholefoodsmarket.com/) . We are independent organization we are not connected now.  Their ongoing gift to us which is amazing they provide the funs for the admin budget! every dollar we raise goes to schools and programming So it’s a wonderful thing they have done. We have work in every market, where there is a Whole Foods Markets (https://www.wholefoodsmarket.com/)   100s of other stores. (https://www.wholekidsfoundation.org/) So I have a question? What is salad bar equipment? Is that like knives and forks? or the salad bar itself? The fruit and salad bar was a huge hit at the schools I was at. You bet! we have learned over the 10 yeas we’ve been supporting salad bars there is  one particular model that works really really well in  high school elementary schools middle schools Is a plastic model really durable chill pads to keep food cold and safe super flexible Generally you find the salad bar in the cafeteria which later becomes the gym and the theater So they fold up and roll out of the way when we need to. We provide the equipment unit knives for cutting up fresh vegetables tongs training Probably more important than anything we provide is the... Support this podcast

My name is Lila, and I love sleepovers, spooning, sharing, storytelling, sex, and stargazing, among other things. So I metaphorically rolled them up in audio form and called it a podcast. Horizontal with lila is Slow Radio. It’s intimacies of all kinds. It’s consensual eavesdropping. It’s us lying down right next to each other, wearing robes, sharing secrets, in your ears. Each horizontal session with a guest is between 2 and 3ish hours long, and divided into two episodes. Part ones, like this one, are available anywhere you get your podcasts, and part twos are available exclusively to patrons of the horizontal arts. As you might imagine, the part twos go deep, since we’ve been marinating in conversation for over an hour. And at the very very end, my guest tells me a story of some intimacy. For access to The Full Horizontal,go to Patreon.com/horizontalwithlila, and become a patron of $5 or more per month, because... Fair warning, horizontal lovers! When I launch Season 3, (and it is happening Soon) I’ll be shifting some things, revealing a couple of surprises, and revamping my Patreon tiers: If you’ve already become a patron, you’ll be grandfathered in with access to all the episodes and my gratitude for being an early listener. In this episode, recorded in a slender little apartment in Brooklyn, New York, I lie down with Lee. Lee is a Pleasure Guide: a Tantrika, a Bodyworker, an Intimacy Coach. She’s a Sensuality specialist. I first met Lee when she was working with a friend of mine at The Women of Venus (which you’ll hear about in part two, episode 71). I’ve been trying to get her to move in with us at Hacienda Villa for about a year now. When I’m around Lee, I feel warm and grounded. She is exceptionally supportive and clear-eyed, at the same time. Her belief in the version of me that I love the most, my favorite self, and my potential to embody that self and act beautifully on the world is like … an amulet that she has made by hand. She has her finger on the pulse of the Great Mystery, without being a prig about it. She’s a girl’s girl, a woman’s woman, with a generous dash of humility, and a fierce commitment to stand for her own growth, and for yours. For all of the information about Lee’s Intimacy and Pleasure Coaching practice, find her on LeeNoto.com  This episode was recorded in Lee’s bed, in another part of Brooklyn, and though you are spared the trains screeching around the bend like they do when I record in my room, there’s a few sonic visitors: an old heating unit, a creaky ceiling that is someone else’s floor, some pretty raucous neighbors, and… a plane or two. City living. Local color. In this part of our conversation, we talk about slow-going sex and celibacy, plant medicine journeys and masturbation, objectifying yourself and faking orgasms, promiscuity as rebellious self-expression, pushing buttons just to know what they’re for, the glorious practice of bragging, a Tiger Mom, and driving herself to perfection so hard that her face paralyzed itself to get her attention. To see pictures from this recording session, and get behind-the-scenes access to horizontality and my sex-positive life, follow @horizontalwithlila on Instagram, and sign up for my missives on horizontalwithlila.com And now, come lie down with not one, but two recovering perfectionists, in Brooklyn, New York. *** Let me give some credit where credit is due: Chad Michael Snavely is my editor. He’s a podcast maven, and you can find his full roster on chadmichael.com. Alan Markley composed my intro music, and his exploits can be witnessed on Instagram as plasticcannons. Shana Shay created my cover art, and you can hire her for graphic design and character illustration on 99 Designs. In next week’s episode of horizontal, the second part of my conversation with Lee, episode 71, we discuss intentional masturbation, receiving oral sex, fantasies of auto-cunnilingus, giving yourself what you wish for a partner to give you, the indefinable mystery of tantra, red tantra, white tantra, urban tantra, a tantric temple called The Women of Venus, Mama Gena’s practices of Trinities, Swamping, and Spring Cleaning... And Lee & I do something unprecedented on the podcast, something I’ve never heard recorded anywhere else: we each do a Spring Clean on a topic we’re struggling with in real time, stream of consciousness style, and entirely unedited. I feel a little bit nervous to share it, actually, but that’s when I know I have something really worthwhile to reveal. Next week’s installment is available exclusively to my beloved patrons of the horizontal arts. Become one and get access to The Full Horizontal catalog on Patreon.com/horizontalwithlila On Saturday, March 16th, Lee is curating an event called Eating Out: an Erotic Feast inspired by oral sex. She calls it an Edible Education. For all the details, visit her at LeeNoto.com and sign up for her mailing list. On Thursday, March 28th, I’m leading The Art of Trust: an Intimacy Games Workshop. If you’ve seen any of the shots from my Intimacy Warriors photoshoots, you might have an inkling of what this workshop will be like. We’ll play games like Sphinx, Hot Seat, Human Conveyor Belt, and the Touch Gauntlet. Details coming soon. Until next week, may you have someone to love, something to do, and many things to look forward to! Thank you for getting horizontal.

I’m just thrilled to be back behind the mic it’s January 7th. I have a great guest that was recommended by (https://www.wholekidsfoundation.org/) is Nona Evans! (https://www.wholekidsfoundation.org/) Whole Kids Foundation Facebook Page (https://www.facebook.com/wholekidsfoundation/) It’s always so much fun to see how seeds that you sprinkled about germinate. It’s so fun to know how we connected! Thank you so much! I reached out to you and you said you checked out the podcast and thought it’d be a perfect fit. Tell listeners about the (https://www.wholekidsfoundation.org/)   because I had never heard of it! We are on the order of things, a pretty moderate size non-profit organization. We are (https://www.wholekidsfoundation.org/)   and our mission to improve kids nutrition because we know when kids are well nourished they learn better have the opportunity to reach their full potential. we found 3 ways we are capable of reaching children. (https://www.wholekidsfoundation.org/) 1. salad bar equipment for schools Because the moment you put a salad bar in kids have the power of choice and kids get to choose the vegetables they want. (https://www.wholekidsfoundation.org/) 2. support school gardens which is how I connected with you. we have the honor and pleasure with supporting  5,000 school gardens in  USA, UK and canada we know when kids are connected to the roots of their food they make better school choices.  it’s not just kids The secret is: (https://www.wholekidsfoundation.org/) It’s not just kids it’s us adults too when we start understanding what the magic we all make good choices. Personally I’m a foodie I’ve worked in the food business my whole life but I didn’t meet vegetables until I was well into my 20s. Kids need to know food needs to come. Are you a rockstar millennial? Born between 80-95. I was not I’m much older then that. I spent  15 years working in conventional grocery stores last 19 years at Whole Foods Markets (https://www.wholefoodsmarket.com/)   closer to retirement if anything You sure sound young! Is it related to Whole Foods (https://www.wholefoodsmarket.com/)  or is it separate? I worked at  Whole Foods Markets (https://www.wholefoodsmarket.com/)   Back in 2011, the company Whole Foods Markets (https://www.wholefoodsmarket.com/) . We are independent organization we are not connected now.  Their ongoing gift to us which is amazing they provide the funs for the admin budget! every dollar we raise goes to schools and programming So it’s a wonderful thing they have done. We have work in every market, where there is a Whole Foods Markets (https://www.wholefoodsmarket.com/)   100s of other stores. (https://www.wholekidsfoundation.org/) So I have a question? What is salad bar equipment? Is that like knives and forks? or the salad bar itself? The fruit and salad bar was a huge hit at the schools I was at. You bet! we have learned over the 10 yeas we’ve been supporting salad bars there is  one particular model that works really really well in  high school elementary schools middle schools Is a plastic model really durable chill pads to keep food cold and safe super flexible Generally you find the salad bar in the cafeteria which later becomes the gym and the theater So they fold up and roll out of the way when we need to. We provide the equipment unit knives for cutting up fresh vegetables tongs training Probably more important than anything we provide is the training if anyone is interested lunchbox.org (http://lunchbox.org) It’s a website that has an amazing array of free tools that any school can use to improve their school lunch program! I come from the grocery store and I always tell people if you can... Support this podcast

Ann Butler is Founder of Edible Education.  A former High School teacher, she was frustrated that her students were consuming Red Bull and Doritos for breakfast.  So her mission now is to get kids excited about food! Ann empowers through hands-on cooking lessons where any child under 12 can master 18 recipes.  Her mantra is “if they cook it, they will eat it”.  Ann is one of Michelle Obama’s “Chefs Move to Schools Partners”. 

On this week s show, we go back to school for no ordinary education. We take an in depth look at the New Orleans Center for Creative Arts NOCCA and their flourishing Culinary Arts division the only chef s training program offered at the high school level in the nation. It wasn t until recently that the culinary arts discipline was added to the Institute s curriculum. The program s inception was due, in no small part, to Chef Emeril Lagasse. For the behind the scenes story of how the program got its start, we meet Emeril at Press Street Station on NOCCA s campus. Then, we walk over to the campus office of the NOCCA Institute s Executive Director, Sally Perry, who shares her insight into the conservatory s culinary program and the relationship between its students, their mentors and the community. After hearing so much about the program, we get to see it in action with Dana Tuohy, Culinary Department Chair, at the school s teaching kitchen. Next, we step outside to Press Street Gardens, an urban farm and outdoor learning laboratory on the edge of NOCCA s campus. We find manager Marguerite Green at the garden s gate. For the final stop on our tour of NOCCA s culinary program, we return to where we started Press Street Station, a working restaurant open to the general public. We meet Chef James Cullen to learn how the restaurant furthers the students s hands on education, as well as what you can expect to find on their menu. We re getting an edible education on this week s Louisiana Eats

On this week s show, we go back to school for no ordinary education. We take an in depth look at the New Orleans Center for Creative Arts NOCCA and their flourishing Culinary Arts division the only chef s training program offered at the high school level in the nation. It wasn t until recently that the culinary arts discipline was added to the Institute s curriculum. The program s inception was due, in no small part, to Chef Emeril Lagasse. For the behind the scenes story of how the program got its start, we meet Emeril at Press Street Station on NOCCA s campus. Then, we walk over to the campus office of the NOCCA Institute s Executive Director, Sally Perry, who shares her insight into the conservatory s culinary program and the relationship between its students, their mentors and the community. After hearing so much about the program, we get to see it in action with Dana Tuohy, Culinary Department Chair, at the school s teaching kitchen. Next, we step outside to Press Street Gardens, an urban farm and outdoor learning laboratory on the edge of NOCCA s campus. We find manager Marguerite Green at the garden s gate. For the final stop on our tour of NOCCA s culinary program, we return to where we started Press Street Station, a working restaurant open to the general public. We meet Chef James Cullen to learn how the restaurant furthers the students s hands on education, as well as what you can expect to find on their menu. We re getting an edible education on this week s Louisiana Eats

Knowing the human history behind any dish just makes it taste better. On this week s episode of

Knowing the human history behind any dish just makes it taste better. On this week s episode of Louisiana Eats , we hit the books with several food historians to hear tales of our culinary past. First, we speak with Dr. David Shields of the University of South Carolina, who shares his years of research on American culinarians. His upcoming book, "Culinarians American Chefs, Caterers and Restaurateurs," is the first ever biographical collection of culinary movers and shakers in America. Next, Darra Goldstein, editor of The Oxford Companion to Sugar and Sweets shares tasty tidbits from the definitive new tome.

On this episode: Fair food in Australia & via Michael Pollan; a Heart Healthy Paleo Diet study, plus more Paleo Diet in the news; why standing may not necessarily be the solution to too much sitting. In the Listener Mail segment: why I’m trying to get fats from whole foods only; whether I’m concerned about vitamin B12 & K2 levels; and tips on how to get kids to eat healthy. We discuss the role of willpower in the Moment of Paleo. After the Bell, it’s David McRaney explaining how we miss what’s missing. Links for this episode:Fair Food - The Trailer on VimeoFair Food — the documentary — Sydney screeningEdible Education 101: Michael Pollan (2015) - YouTubeAngelo Coppola - YouTubeLipids in Health and Disease | Full text | Favourable effects of consuming a Palaeolithic-type diet on characteristics of the metabolic syndrome: a randomized controlled pilot-studyNo Oil -- Not Even Olive Oil! - Caldwell Esselstyn MD - YouTubeGetting Back With Carbs - The AtlanticThe Atkins, Paleo and Cabbage Soup diets are out in 2015 | Daily Mail OnlineThe Paleo diet: Separating fact from fiction | Fox NewsSedentary Time and Its Association With Risk for Disease Incidence, Mortality, and Hospitalization in Adults: A Systematic Review and Meta-analysisSedentary Time and Disease Incidence, Mortality, and Hospitalization | Annals of Internal MedicineSitting will kill you, even if you exercise - CNN.comSitting all day increases risk of disease, even with exercise - VoxToo Much Sitting Is Killing You (Even If You Exercise)Sitting for long periods increases risk of disease and early death, regardless of exercise -- ScienceDailyIs Standing Up Enough? | Synergy HealthDebunking the Hunter-Gatherer Workout - NYTimes.comYouTube Purakai.com - Shop for Organic Clothing from PuraKai - Use coupon code "latest in paleo" for free shipping! TX Bar Organics - Grass fed & Grass finished Beef - Use Coupon Code "latestinpaleo" to save 10% on all orders!

Director Peter Sellars SPONSORED BY THE EDIBLE SCHOOLYARD PROJECT WWW.EDIBLESCHOOLYARD.ORG WITH SUPPORT FROM STEPHEN SILBERSTEIN AND THE KNIGHT FOUNDATION FOR ENVIRONMENTAL JOURNALISM LIVE STREAM SPONSORED BY BON APPETIT MANAGEMENT COMPANY INSTRUCTORS: MICHAEL POLLAN AND NIKKI HENDERSON

Carlo Petrini Translator, Corby Kummer SPONSORED BY THE EDIBLE SCHOOLYARD PROJECT WWW.EDIBLESCHOOLYARD.ORG WITH SUPPORT FROM STEPHEN SILBERSTEIN AND THE KNIGHT FOUNDATION FOR ENVIRONMENTAL JOURNALISM. LIVE STREAM SPONSORED BY BON APPETIT MANAGEMENT COMPANY INSTRUCTORS: MICHAEL POLLAN AND NIKKI HENDERSON

SPONSORED BY THE EDIBLE SCHOOLYARD PROJECT WWW.EDIBLESCHOOLYARD.ORG WITH SUPPORT FROM STEPHEN SILBERSTEIN AND THE KNIGHT FOUNDATION FOR ENVIRONMENTAL JOURNALISM LIVE STREAM SPONSORED BY BON APPETIT MANAGEMENT COMPANY INSTRUCTORS: MICHAEL POLLAN AND NIKKI HENDERSON

SPONSORED BY THE EDIBLE SCHOOLYARD PROJECT WWW.EDIBLESCHOOLYARD.ORG WITH SUPPORT FROM STEPHEN SILBERSTEIN AND THE KNIGHT FOUNDATION FOR ENVIRONMENTAL JOURNALISM LIVE STREAM SPONSORED BY BON APPETIT MANAGEMENT COMPANY INSTRUCTORS: MICHAEL POLLAN AND NIKKI HENDERSON

SPONSORED BY THE EDIBLE SCHOOLYARD PROJECT WWW.EDIBLESCHOOLYARD.ORG WITH SUPPORT FROM STEPHEN SILBERSTEIN AND THE KNIGHT FOUNDATION FOR ENVIRONMENTAL JOURNALISM LIVE STREAM SPONSORED BY BON APPETIT MANAGEMENT COMPANY INSTRUCTORS: MICHAEL POLLAN AND NIKKI HENDERSON

SPONSORED BY THE EDIBLE SCHOOLYARD PROJECT WWW.EDIBLESCHOOLYARD.ORG WITH SUPPORT FROM STEPHEN SILBERSTEIN AND THE KNIGHT FOUNDATION FOR ENVIRONMENTAL JOURNALISM LIVE STREAM SPONSORED BY BON APPETIT MANAGEMENT COMPANY INSTRUCTORS: MICHAEL POLLAN AND NIKKI HENDERSON

SPONSORED BY THE EDIBLE SCHOOLYARD PROJECT WWW.EDIBLESCHOOLYARD.ORG WITH SUPPORT FROM STEPHEN SILBERSTEIN AND THE KNIGHT FOUNDATION FOR ENVIRONMENTAL JOURNALISM LIVE STREAM SPONSORED BY BON APPETIT MANAGEMENT COMPANY INSTRUCTORS: MICHAEL POLLAN AND NIKKI HENDERSON

SPONSORED BY THE EDIBLE SCHOOLYARD PROJECT WWW.EDIBLESCHOOLYARD.ORG WITH SUPPORT FROM STEPHEN SILBERSTEIN AND THE KNIGHT FOUNDATION FOR ENVIRONMENTAL JOURNALISM LIVE STREAM SPONSORED BY BON APPETIT MANAGEMENT COMPANY INSTRUCTORS: MICHAEL POLLAN AND NIKKI HENDERSON

SPONSORED BY THE EDIBLE SCHOOLYARD PROJECT WWW.EDIBLESCHOOLYARD.ORG WITH SUPPORT FROM STEPHEN SILBERSTEIN AND THE KNIGHT FOUNDATION FOR ENVIRONMENTAL JOURNALISM LIVE STREAM SPONSORED BY BON APPETIT MANAGEMENT COMPANY INSTRUCTORS: MICHAEL POLLAN AND NIKKI HENDERSON

SPONSORED BY THE EDIBLE SCHOOLYARD PROJECT WWW.EDIBLESCHOOLYARD.ORG WITH SUPPORT FROM STEPHEN SILBERSTEIN AND THE KNIGHT FOUNDATION FOR ENVIRONMENTAL JOURNALISM LIVE STREAM SPONSORED BY BON APPETIT MANAGEMENT COMPANY INSTRUCTORS: MICHAEL POLLAN AND NIKKI HENDERSON

SPONSORED BY THE EDIBLE SCHOOLYARD PROJECT WWW.EDIBLESCHOOLYARD.ORG WITH SUPPORT FROM STEPHEN SILBERSTEIN AND THE KNIGHT FOUNDATION FOR ENVIRONMENTAL JOURNALISM LIVE STREAM SPONSORED BY BON APPETIT MANAGEMENT COMPANY INSTRUCTORS: MICHAEL POLLAN AND NIKKI HENDERSON

An Edible Education Round Table Chef Waters, owner of Chez Panisse in Berkeley, CA, will convene an edible education policy round table with local and national experts, including Illinois Congressman Danny Davis and filmmaker Chris Taylor. Waters has championed this movement nationally, offering hope in the light of the new Obama administration's vision of greening the White House as a national model. Waters will expand on the narrative of green to include Edible Education in all schools.

An Edible Education Round Table Chef Waters, owner of Chez Panisse in Berkeley, CA, will convene an edible education policy round table with local and national experts, including Illinois Congressman Danny Davis and filmmaker Chris Taylor. Waters has championed this movement nationally, offering hope in the light of the new Obama administration's vision of greening the White House as a national model. Waters will expand on the narrative of green to include Edible Education in all schools.