Podcasts about Edible Schoolyard

The Moneywise Radio Show and Podcast Friday, February 28th BE MONEYWISE. Moneywise Wealth Management I "The Moneywise Guys" podcast call: 661-847-1000 text in anytime: 661-396-1000 website: www.MoneywiseGuys.com facebook: Moneywise_Wealth_Management instagram: MoneywiseWealthManagement Guest: Dylan Wilson, Executive Director for the Edible Schoolyard of Kern County website: www.esykerncounty.org/ Buena Vista Extra Virgin Olive Oil Facebook Instagram  

In this very special episode, we re-visit our conversation with award-winning Chez Panisse chef and cookbook author Alice Waters who discusses the value of real, regenerative food for our children and our society as a whole. “Once you love nature, you can't make the wrong decision about anything. You don't want to do things that are really destroying the planet. You want to take care of her. Until we feel that way, we will never be able to make the right decisions,” she says.Waters founded Edible Schoolyard, an experiential learning program at a Berkeley middle school that deepens students' relationship with food, gardening and cooking skills, and capacity for critical examination of the food system, more than 25 years ago. “The kitchen classroom became a place to teach world history. It's a way to reach a person through all their senses and those are pathways into our minds,” states Waters. “We decided to put our money behind our values to educate the next generation to change the world. I so believe that education is the deep place where we can make systemic change.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

From Alice Water's founding the Edible Schoolyard, to students working in gardens with their peers, Berkeley offers many opportunities to be involved with farm-to-table experiences. For this episode of The Buzz, we look into these initiatives and opportunities and how they work to keep students involved in the community. This episode was produced by Zazie Duchene and edited by Manushi Shah. Dylan Dasgupta and Julia Brimmer reported.

The Moneywise Radio Show and Podcast Thursday, October 10th BE MONEYWISE. Moneywise Wealth Management I "The Moneywise Guys" podcast call: 661-847-1000 text in anytime: 661-396-1000 website: www.MoneywiseGuys.com facebook: Moneywise_Wealth_Management instagram: MoneywiseWealthManagement Guests: Dylan Wilson, Executive Director for the Edible Schoolyard of Kern County Kelsie Holman, Site Manager for the Edible Schoolyard of Kern County website: www.esykerncounty.org/  

Series: Edible SchoolYards   Episode Description: “It's harder for adults to try new things. So when we build those habits with kids, they can disseminate that and spread that joy to their family members— it's really, really powerful.” —Charlotte Steele    Food education is a powerful tool for supporting kids' holistic development. By providing access to fresh ingredients, teaching cooking skills, and connecting food to culture, we can empower the next generation to make informed, nourishing choices that benefit their health and communities.    The Edible Schoolyard Project is an innovative food education initiative that integrates garden and kitchen classrooms into the school day, empowering students to explore the connections between food, health, and community. By cultivating hands-on learning experiences that foster food literacy, agency, and appreciation for local food systems, Edible Schoolyard aims to equip the next generation with the knowledge and skills to become conscious, confident consumers.   In this episode, Edible Schoolyard New Orleans Director, Charlotte Steele joins Justine to discuss the transformative power of food education programs that go beyond just teaching nutrition facts, the challenges of implementing these kinds of programs, the broader implications of these programs for global food education and the role of cafeterias in promoting healthy food choices. Connect with Charlotte:  Charlotte Steele is the Director of Edible Schoolyard New Orleans, a pioneering food education program that empowers students to build a positive relationship with food through hands-on learning in gardens and kitchens. With a background in human development and social relations, Charlotte is deeply passionate about using food as a vehicle to support the holistic growth and well-being of young people.   Under Charlotte's leadership, Edible Schoolyard New Orleans has become a model for integrating food-based education into the school day, providing over 4,000 student experiences annually across four public charter schools. Through her work, Charlotte is committed to increasing food access, fostering agency, and cultivating food-literate individuals who will carry these essential life skills into adulthood.   An engaging public speaker, Charlotte has shared her expertise on leveraging food to drive personal and community transformation at events throughout the region. Her vision is to see food education become a standard part of every child's learning experience, empowering the next generation to make informed, nourishing choices that benefit both their own health and the health of the planet.   LinkedIn   Connect with Edible Schoolyards New Orleans: Website Facebook X  Instagram   Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 01:08 Access and Agency  07:16 Understanding Food Access   11:57 Food and Community  15:30 Equipping Students with Essential Food Knowledge 20:25 3 Ways To Help Kids Build A Positive Food Relationship  24:56 Tradition and Mindfulness  30:01 An Important Life Skill    

Carol Sanford (⁠⁠https://carolsanford.com/⁠⁠) is one of the most important thinkers of the last few decades. Like no-one else, her work calls out the deeply damaging effects of Behaviourism on all aspects of our lives, especially learning and education, and advocates for a living systems approach to business, education and community. Carol's latest book, ‘No More Gold Stars: Regenerating Capacity to Think for Ourselves' is in some ways a synthesis of many of her most powerful ideas that she has developed through a lifetime of practice and learning from various indigenous and wisdom traditions. But it also calls out the damaging Behaviourist ideas that have ‘become ubiquitous in all our lives and institutions' and undermined our trust in our abilities to know ourselves and think for ourselves - in all of our various and richly diverse ways. As Tyson Yunkaporta calls it in his amazing foreword to the book, “the sharp and pointy gift that keeps on giving”. As someone living with ALS, Carol's voice can be a little hard to understand at times, so if you would like it you will find a transcript link here: ⁠⁠https://docs.google.com/document/d/1wkr31QCA2MO5y9AynAq0L7Qb1bStlk0muFralyIfBeM/edit?usp=sharing⁠⁠ (as well as the automatic transcription on Spotify and some other podcast platforms). As Carol says in Part One: “I use the 7 First Principles of Living Systems to be rigorous in examination, precise in focus and in order to rise up and venerate life. Otherwise, we fool ourself for the sake of our ego.” (https://carolsanford.medium.com/the-regenerative-education-system-and-practice-part-1-23ffcc86326e) Part Two:  Principle 1 - Engage with wholes Principle 2 - Evoke essence Part Three:  Principle 3 - Realise individual potential Principle 4 - Development of mind and beings Principle 5 - Work within nestedness Part Four:  Principle 6 - Laser focus to nodal Principle 7 - Regenerate energy fields (Due to Medium paywall, I am also sharing all of the articles, Parts 1-4, here: https://drive.google.com/file/d/12HWRFUbzmWpv4_k7JxLFgn7F99r8UG4o/view?usp=drive_link) Carol refers to Alice Waters, chef and restauranteur who started the Edible Schoolyard movement at Berkeley. ⁠⁠https://search.worldcat.org/title/Edible-Schoolyard-:-a-universal-idea/oclc/1280875278⁠⁠ About Carol: For four decades, Carol has worked with great leaders of successful businesses such as Google, DuPont, Intel, P&G, and Seventh Generation, educating them to develop their people and ensure a continuous stream of innovation that continually deliver extraordinary results. Carol is a founder and designer of ⁠⁠The Regenerative Business Development Community⁠⁠ with lifetime members of almost 500 members, meeting in locations around the world and now online with leaders from multiple companies learning together in bi-quarterly events as well as an Annual ⁠⁠Regenerative Business Summit,⁠⁠ Carol is also a founder and designer of The Regenerative ⁠⁠Change Agent Development community⁠⁠, with members from three regions- Americas, EMEA, Deep Pacific with over 30 events a year in person and online with regenerative change agents learning about and creating change together. Carol is the best-selling author of No More Gold Stars: Regenerating Capacity to Think for Ourselves, ⁠⁠The Regenerative Business⁠⁠: Redesign Work, Cultivate Human Potential, Achieve Extraordinary Outcomes; ⁠⁠The Responsible Entrepreneur⁠⁠: Four Game-Changing Archetypes for Founders, Leaders, and Impact Investors, ⁠⁠The Responsible Business⁠⁠: Reimagining Sustainability and Success;  and ⁠⁠No More Feedback⁠⁠: Cultivate Consciousness at Work.  Her books have won over 15 awards so far and are required reading at leading business and management schools including Harvard, Stanford, Haas Berkeley and MIT. Social Links LinkedIn - @carolsanfordkeynote - https://www.linkedin.com/in/carolsanfordkeynote/ Instagram - @carolsanfordauthor - https://www.instagram.com/carolsanfordauthor/

This week on Inside Julia's Kitchen, we're revisiting our conversation with 2024 Julia Child Award recipient Alice Waters. Alice is a chef, author, food activist and the founder and owner of Chez Panisse restaurant in Berkeley, California. Host Todd Schulkin and Alice discuss the Edible Schoolyard Project, which she founded in 1995, and which advocates for a free regenerative organic school lunch for all children and a sustainable food curriculum in every public school. Alice also 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.

In this episode, Alice Waters recounts that as a child she didn't look forward to going to the table to eat her creative mother's pedestrian cooking, but began a life-long love of strawberries and anything garden-fresh. A trip to France changed her life and started a culinary revolution in America, and later provided the impetus for the creation of the Edible Schoolyard. A brilliant episode with an extraordinary woman.

#170:  Alice Waters' focus on educating young minds about where real food comes from, how to identify and prepare it, and how food relates to all facets of our lives and cultures has inspired many. She shared her latest plans and emotional motivations with Dave in California in January of 2024, as part of a broader conversation about the organic movement.Alice Waters is the founder and owner of Chez Panisse restaurant in Berkeley, California, known throughout the world for its dedication to local and organic foods and seen by many as the first restaurant to offer what's become known as California Cuisine. She is a  huge advocate of improving school lunches in the US and is the creator of Edible Schoolyard, a curriculum that brings gardens and kitchens into public education. Alice is a Real Organic Project Advisory Board member.To watch a video version of this podcast please visit:https://www.realorganicproject.org/alice-waters-organic-food-in-our-schools-now-episode-one-hundred-seventyThe Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Fans!https://www.realorganicproject.org/1000-real-fans/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

Mark and Kate talk to food's most tireless champion about public education as the last bastion of democracy, thirty years of Edible Schoolyard, and tomato confit. PLUS: Food stylist Barrett Washburne is back, and talks to Kate about how much food is thrown out vs eaten on a shoot, the best way to make something look like it's fresh out of the oven, and food styling tips and tricks. To get Alice Waters's recipe for Colorful Carrots with Butter and Honey, head to The Bittman Project: bittmanproject.com/recipe/alice-waterss-colorful-carrots-with-butter-and-honey/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

In this episode of The Green Life I speak to Chef and Author Gwen Kenneally about her new book Plantastic and her amazing work and story that took her from home cooking to professional cheffing! Gwen has a great story and is also endorsing and implementing the work of Alice Waters's Edible Schoolyard   in her own school district. Learn more as we dive into this awesome chat! BIG THANKS TO NAMA www.namawell.com the Best cold press juicers on the planet with the revolutionary J2 and now C2 being the mist amazing Bulk juicing champion. To get your Nama juicer at a discount, use code CHANTAL10 for 10% off!This episode is brought to you by Dr Morse's Healing herbs, which I am an affiliate of , please feel free to order from my link to support my Podcast https://drmorsesherbalhealthclub.com/liveleanhealth USE CODE GREENLIFE FOR 5% OFF (only valid for your first purchase)Want to add some extra nutrients to your smoothies? Check out Nuzest https://www.nuzest.co.uk/LIVELEANHEALTH  Get 15% off with my code LIVELEANHEALTH Check out our Farm in Northern Portugalwww.ecodharmavillage.comWork with me! www.liveleanhealth.com About GwenGwen Kenneally is a highly acclaimed chef and food enthusiast with over 20 years of culinary experience. She is known for her innovative and sustainable approach to plant-based cuisine. Gwen is passionate about creating delicious meals that are good for both people and the planet. Her work has been featured in top culinary publications, and she continues to inspire food lovers around the world with her creative recipes. Gwen has been featured in numerous publications and TV shows, and she brings her wealth of knowledge and expertise to her latest cookbook. She believes that plant-based cooking is not just a trend but a lifestyle that promotes health, ethical consciousness, and a greener planet.Connect with Gwen at www.BacktotheKitchenCatering.com on Goodreads, and Instagram: @gwenkenneallyAbout PlantasticRenowned chef and food enthusiast, Gwen Kenneally, has released her highly anticipated fourth cookbook.  The Plantastic Cookbook offers home cooks a delightful array of delectable recipes that will tantalize the taste buds of both vegans and omnivores alike. Kenneally, a celebrated chef with over two decades of culinary experience, has crafted a cookbook that reflects her passion for sustainable and delicious plant-based dishes.  The Plantastic Cookbookis a culinary journey that showcases the incredible versatility of plant-based ingredients, bringing a burst of vibrant flavors to your table. Sections include toasts and jams, soups and stews, greens and sides, jackfruit, quinoa, grilled entrees, party fare and sweets. Over 90 recipes to expand the vegan palate and introduce new flavors and cooking techniques to those not yet familiar with the joys and benefits of plant-based eating.Gwen's commitment to sustainability shines through in her recipes, with an emphasis on using seasonal and locally sourced ingredients to reduce the environmental footprint of every meal.  The Plantastic Cookbookdoesn't just offer delicious recipes; it also provides valuable nutritional insights and tips on maintaining a balanced plant-based diet, making it a valuable resource for those interested in health-conscious cooking.Some of the recipes in the book include:Fava Bean Mint ToastBeet Soup with Cashew Crème FraicheCrabby Jack Cakes with Red Pepper SauceBreakfast QuinoaCedar-Planked Pecan, Bourbon and Brown Sugar Glazed Vegan BrieVegetarian Moon in the 7th House RollsJambalayaCajun Grilled EggplantRice Pudding with Whipped Cashew CreamLotus Kitchen CookieWhether a seasoned chef or a home cook looking to experiment with plant-based food, Gwen's recipes provide easy-to-follow instructions and ingredient lists to ensure that every recipe is a success.The Plantastic Cookbookis available for sale at Amazon, Barnes & Noble, Target, and Walmart.  

This podcast episode is a part of the REV x Farmer's Footprint Regenerative Podcast Series! We are so delighted to welcome Alice Waters as our speaker on the second episode of our regenerative podcast series! Alice is the founder of California restaurant Chez Panisse and non-profit organisation, Edible Schoolyard and her values of sustainable food, flavour, regeneration and education runs strongly through both of them. Alice gives us a view on her upbringing being surrounded by homegrown and home cooked meals and eating as a family and how that has translated into the way she now operates Chez Panisse. Alice helps us see the connection that how caring for nature and produce can help bring us closer together at the dinner table and as a global community working together for a better, more regenerative world. Alice's Work:   Chez Panisse Alice Waters opened her restaurant, Chez Panisse fifty years ago as a place where friends and neighbors could gather together around the table, eat good food, and exchange ideas about politics, art, and culture. In pursuit of taste, Alice and the cooks of Chez Panisse ended up at the doorsteps of the small organic farmers who were growing flavorful heirloom varieties of fruits and vegetables or raising heritage breeds of animals. Over time, the restaurant has built up a diverse network of these ethical local suppliers—ranchers, fishers, orchardists, foragers, farmers, and backyard gardeners—who practice regenerative agriculture and take care of the land.   Edible Schoolyard Founded in 1995 by Alice, the Edible Schoolyard Project began as an idea to transform the food experience at a public middle school in Berkeley, California. The Edible Schoolyard Project is a nonprofit organization dedicated to the transformation of public education by using organic school gardens, kitchens, and cafeterias to teach both academic subjects and the values of nourishment, stewardship, and community. Edible education provides hands-on experiences that connect students to food, nature, and each other; and it systematically addresses the crises of climate change, public health, and social inequality. At its heart is a dynamic and joyful learning experience for every child. Merci To Our Sponsors For This Episode!   Milky Oat Whether you're getting ready for a baby or looking for gifts for a new mom, Milky Oat's postpartum service offers amazing and organic nourishment for new moms (and parents!) They currently service the San Francisco Bay area and will be launching in Los Angeles this year, so if you are California based you are in luck. They provide many different options, but their six week plan has you covered for the first 42 days of motherhood and recovery, so you can focus on rest and time with your bundle of joy. They also have botanical ghee and an array of thoughtfully formulated tinctures in their mother's pantry that are available nationwide so you can still enjoy their support in any state. Read more about their service and their founder, Sydney Bliss here. Vivobarefoot Vivobarefoot, is a natural health lifestyle B Corp on a mission to reconnect people into the natural world and human natural potential, from the ground up, foot by foot, person by person. On a quest to become a net-positive business for regeneration of human and planetary health, Vivobarefoot also runs ReVivo, the first of its kind secondary market for professionally reconditioned footwear to keep them on feet and away from landfills; and the Livebarefoot Fund, an in-house impact hub catalysing mission-aligned innovation, research and advocacy programs. See the latest Unfinished Business impact report to learn more on what it takes to create a regenerative business. Get 15% off your first Vivobarefoot order with the code ‘REVENVERT15' at www.vivobarefoot.com

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Gayle Pirie has been co-owner and co-executive chef of San Francisco's iconic restaurant Foreign Cinema for more than two decades. In today's episode, she talks with host Kerry Diamond about how she and her husband took over the struggling business after the dot-com bubble popped, and made it into a restaurant that reflected their own passion for food and the arts. Foreign Cinema's name comes from the 35-millimeter films they show every night, starting at dusk, on the outdoor patio; diners can sit outside and watch while enjoying favorites from Gayle and John's local, seasonal California-Mediterranean menu. Gayle also talks about her friends and mentors— Alice Waters of Chez Panisse and Edible Schoolyard and the late Judy Rodgers of Zuni Cafe—and shares her take on life in San Francisco right now. Thank you to OpenTable for supporting this episode. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Gayle: Instagram, Foreign Cinema, website

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.

My guest today how can I put this, well she is for food like the Beatles are for music. An activist, chef, restaurateur and author. Her life changed when she came back from Paris in the late 1960's and in 1971 She opened Chez Panisse . A pioneer farm to table movement that at the time as non-existing in this. She wrote several books including her memoir Coming to My senses: the making of counterculture cook. Founder of Chez Panni Foundation and Edible SchoolYard @davidegmartinschef www.davidegmartins.com

In this very special episode, we re-visit our conversation with award-winning Chez Panisse chef and cookbook author Alice Waters who discusses the value of real, regenerative food for our children and our society as a whole. “Once you love nature, you can't make the wrong decision about anything. You don't want to do things that are really destroying the planet. You want to take care of her. Until we feel that way, we will never be able to make the right decisions,” she says.Waters founded Edible Schoolyard, an experiential learning program at a Berkeley middle school that deepens students' relationship with food, gardening and cooking skills, and capacity for critical examination of the food system, more than 25 years ago. “The kitchen classroom became a place to teach world history. It's a way to reach a person through all their senses and those are pathways into our minds,” states Waters. “We decided to put our money behind our values to educate the next generation to change the world. I so believe that education is the deep place where we can make systemic change.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join Corinna Bellizzi for press event coverage of Monarch Tractor's launch in early December 2022 at their Livermore, California facility. In today's coverage you are introduced to Alice Waters as we are invited to think about the source, quality, and flavor of the food that graces our plates and nourishes our bodies each day. Alice shares what it was like to dine in France in the 60s and how that impacted her food journey. She invites us to think about source, about locality, and to love farmers. You'll also learn about her recent work to bring farming to schoolchildren as we seek to inspire and educate young people around the globe.We also meet Robert Henson, President of the wine and spirits division at Constellation Brands - a world leader in the alcoholic beverage space. They now own the Mondavi winery brand, and therefore have history with the Mondavi family (more about that in part 3). The reason this story is so critical is simple. Early adopters and big advocates are central to the success of any new technology. Before we wrap up today's episode we hear from the CEO and co-founder of Monarch Tractor, Praveen Penmetsa. Praveen shares the story of farmers in India and the reality of farming today. A perspective that there's no future in farming is shared, with Monarch Tractor playing part in the resurrection of the faltering profits seen in the world of agriculture.Elaine Chukan Brown once again operates as the MC for the event. About Alice Waters: Alice Louise Waters is an American chef, restaurateur, and author. In 1971 she opened Chez Panisse, a Berkeley, California restaurant famous for its role in creating the farm-to-table movement and for pioneering California cuisine.Waters has authored the books Chez Panisse Cooking (with Paul Bertolli), The Art of Simple Food I and II, and 40 Years of Chez Panisse. Her memoir, Coming to my Senses: The Making of a Counterculture Cook was published in September 2017 and released in paperback in May 2018.Waters created the Chez Panisse Foundation in 1996, and the Edible Schoolyard program at the Martin Luther King Middle School in Berkeley. She is a national public policy advocate for universal access to healthy, organic foods. Her influence in the fields of organic foods and nutrition inspired Michelle Obama's White House organic vegetable garden program.Biography Source: https://en.wikipedia.org/wiki/Alice_Watershttps://www.chezpanisse.com/About Constellation Brands' Robert Henson, EVP and President of Wine + Spirits DivisionRobert Hanson is Constellation's executive vice president and president Wine + Spirits Division, reporting to President and Chief Executive Officer Bill Newlands. Robert is responsible for leading the Wine & Spirits Division's operations and commercial business, ensuring it aligns with the company's long-term growth strategy. He is a member of the executive management committee.Connect with Monarch Tractors:https://monarchtractors.comhttps://www.instagram.com/monarch_tractor/About the day's MC: Elaine Chukan Brownhttps://wineindustryadvisor.com/2019/01/21/elaine-brown-wine-communication-artistLove the show? Subscribe, rate, review, & share! https://caremorebebetter.com Follow us on social and join the conversation! YouTube: https://www.youtube.com/c/caremorebebetter Instagram: https://www.instagram.com/CareMore.BeBetter/ Facebook: https://www.facebook.com/CareMoreBeBetter LinkedIn: https://www.linkedin.com/company/care-more-be-better Twitter: https://twitter.com/caremorebebetter Clubhouse: https://www.clubhouse.com/club/care-more-be-better

In this episode which was recorded live at the Parisian urban farm La Plantation, Lili Barbery-Coulon interviewed Alice Waters. Renowned American chef, activist and founder of non-profit organization The Edible Schoolyard, Alice Waters created the famous restaurant Chez Panisse in Berkeley in 1971. She is convinced we can change the world through the connection of our senses and education. A “delicious revolution” as she likes to name it, that has inspired thousands of chefs around the globe and has even inspired a French version of the Edible Schoolyard called “école comestible” (listen to episode 17 to learn more about this). Alice Waters just published her second cook book in French : L'art de la cuisine simple (co-published by Keribus and Actes Sud). This episode is in English. If you want to listen to the French translated version, go and listen to episode 18. About Lili Barbery-CoulonFormer journalist (French Vogue, M, the magazine of Le Monde), Lili Barbery-Coulon is the author of three books in France: Pimp my breakfast, La reconciliation, L'oracle des mantras. Kundalini yoga and meditation teacher, she is the founder of the podcast Pleine Presence (which means full presence in French) which gathers interviews of people who inspire her for their positive impact on their environment. This episode is the first she records in English. And hopefully not the last! Useful links:https://www.chezpanisse.com/1/https://edibleschoolyard.org/https://www.ecolecomestible.org/https://www.keribus-editions.com/alice-waters-tome2/https://lilibarbery.com/https://www.instagram.com/lilibarbery/ Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Dans cet épisode enregistré en public à la ferme urbaine Plantation, Lili Barbery-Coulon interroge Alice Waters, célèbre cheffe américaine, militante et créatrice de l'association The Edible Schoolyard. Fondatrice du restaurant californien Chez Panisse à Berkeley, Alice est convaincue que nous pouvons changer le monde grâce au goût et à l'éducation. Une « révolution délicieuse » qu'elle porte depuis plusieurs décennies et qui s'est récemment déclinée en France avec la création de l'association École Comestible (voir épisode 17). Alice Waters vient tout juste de publier son second livre de recettes de cuisine en France : L'art de la cuisine simple II (co-édité par Keribus et Actes Sud). Traduction en français de l'entretien : Laurie Lacroix et Lili Barbery-Coulon. Doublage de la voix d'Alice Waters : Toinette LaquièreLiens utiles :https://www.chezpanisse.com/1/https://edibleschoolyard.org/https://www.ecolecomestible.org/https://www.keribus-editions.com/alice-waters-tome2/https://lilibarbery.com/https://www.instagram.com/lilibarbery/ Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Dan Wood and Amale Andraos, co-founders of WORKac and principals of the firm. Wood has extensive experience leading large scale and complex US and international projects. Andraos is also the dean emeritus and professor at Columbia University's Graduate School of Architecture Planning and Preservation. WORKac creates architecture and strategic planning concepts at the intersection of the urban, the rural and the natural. Embracing reinvention and collaboration with other fields, they strive to develop intelligent and shared infrastructures and to achieve a more careful integration between architecture, landscape and ecological systems. They hold unshakable lightness and polemical optimism as a means to move beyond the projected and towards the possible. WORKac was the #1 design firm in Architect magazine's 2017 Architect 50 and the 2015 AIA NYS Firm of the Year. The firm has achieved international acclaim for projects such as the Edible Schoolyard at P.S. 216 in Brooklyn, the Kew Gardens Hills Library in Queens, and the Stealth Building in New York. Current projects include a masterplan for 60 villas on a waterfront site in Lebanon, a new library in Dumbo, Brooklyn, and a library in Boulder, CO. Wood, Andraos and Zuckerman discuss creativity and criticism, how nature is never just nature, off modern, favorite buildings, and taste!

Mark and Kate talk to food's most tireless champion about public education as the last bastion of democracy, thirty years of Edible Schoolyard, and tomato confit.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/watersSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

Have you eaten “California Cuisine” lately? Maybe you call it farm-to-table or food based on locally-grown ingredients. Whatever you call it, you can thank Alice Waters for being the woman who began the movement to bring the people who grow, catch and ranch our food directly to the people responsible for turning it into delicious meals. As the Founder of Chez Panisse over 50 years ago, Alice has been feeding, nourishing and educating her diners all her life. Twenty six years ago she launched the Edible Schoolyard as a way to engage students and educators in the process of growing and preparing healthy meals. Fast forward to today, Alice is trailblazing again - this time with a regenerative food program within the University of California school system. 

About Charlie Cart: Food education anytime, anywhere. The Charlie Cart Project was founded in 2015 by the former Director of the Edible Schoolyard Project and a team of educators and designers. They set out to create an affordable and comprehensive food education program, giving kids the power to make healthy choices for life. The result is an all-in-one program—a kitchen on wheels and a full curriculum with classroom-tested recipes—connecting the dots between food, health and the environment. Food education gets to the heart of our most pressing issues. Health, climate, and economy, all are intrinsically linked to our food system. If we expect the next generation to make choices that support their health and the health of the planet, we have to provide basic education about food and its connections to the world we live in. Food education is critical to improved health outcomes. Today, 1 in 6 kids in the U.S. will go hungry. 1 in 3 will develop Type 2 diabetes in their lifetime. Food security and healthy eating require two things: access to fresh, healthy food; and basic skills to prepare that food. It's simple. Food education is essential for lifelong health. (From Website) Raquel Sharp Bio Raquel started her food education career with the Edible Schoolyard in Berkeley, CA and went on to become a founding staff member of the Edible Schoolyard at Grimmway Charter Schools, where she designed and built a food education program from the ground up. Raquel has more than 10 years classroom experience as a food educator and holds a masters in Health Education from Teachers College, Columbia University. (From Raquel) Charlie Cart Website: https://charliecart.org/ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

In This Episode:   Chauncey's been a published writer, serial creative entrepreneur, and ad agency brand strategist for 18 years. She's lived in New York, Paris, Biarritz, Barcelona, Miami, and South Carolina.  She co-founded and was the Creative Director of a documentary storytelling company called Show Love with clients that include Comcast, Timex, Beyond Meat, Babyganics, Cotton Inc. Edible Schoolyard, and a slew of designers, makers, dancers, brewers.  Chauncey focuses on writing magical realism and she shares some of the plots of her books.  In today's episode, we cover a large range of topics from the difference between being fake on social media and being vulnerable.  We share our frustrations with the Instagram algorithm and the challenges that come with making reels.  We talk about being a creative entreprenuer in our society. Links To Things We Talk About:  Follow @creativegirlsguide Chaunceyzalkin.com Quotes from Today's Episode:"And I feel a little silly, but, I'm dealing with feeling a little stupid and just not being such a snob about everything and put myself out there in a way that's vulnerable for me. Instead trying to do somethign strategic that makes me money. That's where it's a negative." - Chauncey "It is hard to live in this capitalist, corporate world and be a creative entrepreneur. It is very hard. I hear you on that one. You don't feel like you have permission to be creative." -Jenny Episode Sponsor: This episode of Girls Who Do Stuff is brought to you by Wellforce.ai, Make Hybrid Work with Wellforce. Empower your Hybrid Workforce, Contact Wellforce today.Help Your Friends come as they are with the courage to speak up and tell a better story.If you like The Girls Who Do Stuff, visit our website to subscribe for free and you'll never miss an episode. And if you really like The Girls Who Do Stuff we'd appreciate you telling a friend (maybe even two). 

Ever wonder how Mrs. Alice Waters, the mother of the farm-to-table movement and owner of Chez Panisse, brought edible schoolyard to life? Josh meets her project manager, Russell Sterten, to explore the story and purpose of the edible schoolyard.Visit their website, here.

Award-winning Chez Panisse chef and cookbook author Alice Waters discusses the value of real, regenerative food for our children and our society as a whole. “Once you love nature, you can't make the wrong decision about anything. You don't want to do things that are really destroying the planet. You want to take care of her. Until we feel that way, we will never be able to make the right decisions,” she says. Waters founded Edible Schoolyard, an experiential learning program at a Berkeley middle school that deepens students' relationship with food, gardening and cooking skills, and capacity for critical examination of the food system, more than 25 years ago. “The kitchen classroom became a place to teach world history. It's a way to reach a person through all their senses and those are pathways into our minds,” states Waters. “We decided to put our money behind our values to educate the next generation to change the world. I so believe that education is the deep place where we can make systemic change.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

#013: Alice Waters shares her long view into the US food system's broken relationship with real food, as well as the social impact she's seeing in our ability to get whatever we want whenever we want it, on the cheap.Alice Waters is the founder and owner of Chez Panisse restaurant in Berkeley, California, known throughout the world for its dedication to local and organic foods and seen by many as the first restaurant to offer what's become known as California Cuisine. She is a  huge advocate of improving school lunches in the US and is the creator of Edible Schoolyard, a curriculum that brings gardens and kitchens into public education. Alice is a Real Organic Project Advisory Board member.To watch a video version of this podcast please visit:https://www.realorganicproject.org/alice-waters-cost-of-eating-fast-food-values-episode-thirteen/The Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Fans!https://www.realorganicproject.org/1000-real-fans/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

Slow down, says Alice Waters, the food-world force behind the legendary Chez Panisse restaurant and the Edible Schoolyard organization. As Alice explains in her latest book, "We Are What We Eat: A Slow Food Manifesto," the world of fast food and disposable everything is not the way forward for mankind or the planet. Alice joins us from her home in Berkeley, California, to share her point of view, reminisce about the 50th anniversary of Chez Panisse, and reveal a few details about the restaurant project she's working on in Los Angeles. It's not Chez 2.0, she stresses. Fanny Singer, Alice's daughter, author of the memoir "Always Home," and co-founder of the design brand Permanent Collection, joins host Kerry Diamond for the second part of the show. Fanny talks about her lovingly written book and the project she's curated for Absolut Art that celebrates her favorite room in any house—the kitchen. Thank you to AIX Rosé for supporting this episode!

Joseph Michael Kai-tsu Liu Roqueni (aka JMK) is a Canada-based adventurer and photographer who ran 4,654km solo and semi-barefoot barefoot from Canada to Mexico. Shortly after completing his run, JMK had a life-changing snowboarding accident on Blackcomb. He catapulted through some trees off Zig Zag and shattered his femur in four pieces, fractured and compressed his spine and suffered a brain concussion. This injury resulted in some serious mental health struggles.JMK is now well into his recovery and will be running from the tip of the Arctic Circle through the Yukon this summer to continue his mission to Run2theEnd. JMK uses his adventure running to help improve the educational opportunities of low-income children through fundraising and generally raising awareness. Some charities include Pathways to Education in Canada; Edible Schoolyard in the US, and Acortar Distancias Institution in Mexico. JMK's next adventure will raise awareness and funds in support of mental health in men.Follow his updates: @runningtotheendoftheworld / @run2theend / www.run2theend.com Hosted by: @beckylucykingThinking Off-Piste is brought to you by Mabey Ski, a Whistler-based adventure ski company creating bucket list ski trips across the globe. If you're looking to get off the beaten track and away from the crowds, head over to mabeyski.com to discover what lies beyond your lift pass.

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. 

It's full on festival time in the state that knows how to fest better than most – except once again, due to pandemic restrictions, there are no fests right now. Though with vaccines widely available, and the recent easing of Covid-19 rules, a future with safe public gatherings suddenly doesn't seem so implausible. Inspired by WWOZ and local restaurants whipping up everything from cheesy crawfish bread to high-proof strawberry lemonade, on this week's show, we look back at some of our favorite festival experiences as we gaze hopefully into the future. We begin by meeting dozens of talented chefs at the Blackpot Festival & Cookoff, held annually in Lafayette. This gathering of musicians and cooks draws in more and more attendees each year with its come-one, come-all hospitality and generosity of spirit. Then, we participate in "The Slowest Second Line on Earth" at Brennan's in the French Quarter, where we meet ten terrific turtles and a rapping judge. Next, we join students, parents, teachers, and neighbors gathered for Edible Schoolyard's Sweet Potato Fest. We visit the garden at Arthur Ashe Charter School in Gentilly to help harvest crops and celebrate all things sweet potato. Finally, we travel to Greenville, Mississippi for the annual Delta Hot Tamale Festival. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

It's full on festival time in the state that knows how to fest better than most – except once again, due to pandemic restrictions, there are no fests right now. Though with vaccines widely available, and the recent easing of Covid-19 rules, a future with safe public gatherings suddenly doesn’t seem so implausible. Inspired by WWOZ and local restaurants whipping up everything from cheesy crawfish bread to high-proof strawberry lemonade, on this week's show, we look back at some of our favorite festival experiences as we gaze hopefully into the future. We begin by meeting dozens of talented chefs at the Blackpot Festival & Cookoff, held annually in Lafayette. This gathering of musicians and cooks draws in more and more attendees each year with its come-one, come-all hospitality and generosity of spirit. Then, we participate in "The Slowest Second Line on Earth" at Brennan's in the French Quarter, where we meet ten terrific turtles and a rapping judge. Next, we join students, parents, teachers, and neighbors gathered for Edible Schoolyard's Sweet Potato Fest. We visit the garden at Arthur Ashe Charter School in Gentilly to help harvest crops and celebrate all things sweet potato. Finally, we travel to Greenville, Mississippi for the annual Delta Hot Tamale Festival. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Can our food teach us values? Can eating seasonally change you? How is fast food harming our kids? The Pioneer of both the farm-to-fork and farm-to-school movements, Chef Alice Waters, shares her insights on the deep connection between our climate and our farmers, and how school lunch offers a solution.

We talked about making wine out of carrots with Chuck Blethen from Blue Ridge Vineyards. Also Claudia Barker of Edible Schoolyard , along with Chef Knuth from Ralph's on the Park, and Frank Brigtsen called to talk about their fundraiser on March 2nd.

Abonnez-vous

Chef, Restaurateur, Activist & Author, Alice Waters Visits Tanya's Table This Week. Alice Waters is an American chef, restaurateur, activist and author. She is the owner of Chez Panisse, a Berkeley, California restaurant famous for its organic, locally grown ingredients and for pioneering California cuisine.Waters has written Chez Panisse Cooking (with Paul Bertolli), The Art of Simple Food I and II, and 40 Years of Chez Panisse. Her memoir, Coming to my Senses: The Making of a Counterculture Cook was published in September 2017.Waters created the Chez Panisse Foundation in 1996, and the Edible Schoolyard program at the Martin Luther King Middle School in Berkeley, California. She is a national public policy advocate for school lunch reform and universal access to healthy, organic foods. Her influence in the fields of organic foods and nutrition is typified by Michelle Obama's White House organic vegetable garden.

No episódio de hoje eu converso com a Tais Reis, uma amiga de anos, chef de cozinha e educadora da Edible Schoolyard, um programa de horta e cozinha dentro de uma escola publica em Berkley, na Califórnia. Nessa conversa a Tatá contou como a gastronomia pode ajudar na formação de crianças e pré-adolescentes e contou em detalhes esse projeto lindo, fundado há vinte e cinco anos pela chef americana Alice Waters. Se você gosta desse conteúdo, não se esquece de seguir e ajudar a gente a divulgar! Eu sou Larissa Abbud, e você me encontra nas redes sociais como @larissa.cozinha ou no meu site, www.larissacozinha.com Até a próxima semana!

This month we bring you an inspirational farmer who’s helping to build a more resilient local textile economy through Fibreshed UK. We hear about a project reintroducing a one-time staple crop – chestnuts – into the Southern United States. We learn how The Edible Classroom is bringing regenerative agriculture into schools, cafeterias and community kitchens, and we finish in Wales with a poem that speaks to the heart of rewilding. Featuring: Gala Bailey Barker Ranan Sokoloff Angela McKee Brown Sam Robinson Poetry by Megan Elenid Lewis

Al Gore is back and he’s got a new slide show. Better take heed. Last October the former Vice President, Nobel Prize-winner and Academy Award-winner for An Inconvenient Truth, together with activist, restaurateur, and founder of The Edible Schoolyard, Alice Waters, gathered farmers, ranchers, scientists, chefs, researchers, policymakers on Al's family farm in Carthage, Tennessee for a riveting set of conversations about the role of food and regenerative agriculture in solving the climate crisis. They called the two day event, The Climate Underground. Along with the conversations, some of Nashville’s hottest chefs and dedicated regenerative farmers joined Alice to create a sustainable organic school lunch for the 350 participants to highlight the power of local, school supported agriculture in nurturing the health of children and the land. This event happened long before the moment we all find ourselves in right now, as the coronavirus pandemic sweeps across the planet. But it holds the seeds and hope for a different approach to our future and the fate of the planet we all share. In honor of Earth Day, The Kitchen Sisters Present...The Climate Underground.

Our guests are Dolores Huerta and Alice Waters, legendary activists working in different, but complementary areas of our food systems.  Huerta is co-founder of the United Farm Workers Association, and one of the most influential labor activists of our time. Waters is a chef and owner of Chez Panisse restaurant in Berkeley, California. A proponent of organic produce, and farm to table cuisine, Waters has brought a sustainable food curriculum -- and free, organic lunch -- to numerous schools through the Edible Schoolyard program.  On April 1, 2020 Dolores Huerta and Alice Waters talked to Davia Nelson of the Kitchen Sisters via video conference at their respective homes, under orders to shelter-in-place during the COVID-19 pandemic.

We're excited to bring you a special episode which took place at the Georgia Organics Conference in Athens. It's an annual event that takes place in a different city throughout Georgia where farmers, members of Georgia Organics, partners of the organization, and many others meet for hands-on sessions, learning opportunities, and where friends gather to connect — all centered around the Good Food Movement. We stopped by to chat with a few attendees and listen to what this special has meant to them this year, the past decade, or longer…So, it's clear that this conference holds a special place for many and the relationships forged due to their attendance. The work of Georgia Organics touches all corners of our great state through multiple programs — one being Farm to School. The program started back in 2007 and the work has continued to impact over 90 school districts throughout the state of Georgia. So, here's Erin She started and ran the program for many years for Georgia Organics. We dropped by tho hear some of the it's origin.And that brings us to lunch, but not just any lunch. Lunch with Alice Waters, chef/owner of Chez Panisse in Berkley, California and founder of The Edible Schoolyard and Chef/Farmer, Matthew Raiford . They allowed us to take part in a meal that was made from produce and ingredients from Georgia farms where we all had to work together to gather all materials — plates, cups, drinks, prepared dishes, utensils, and everything without using words. All of this was modeled off of what is possible in a school lunchroom. Let me tell you — it was wonderful (and incredibly delicious).Immediately following, we had a chance to sit down with Alice Waters and hear more from her perspective on food, our education system, and the impact of Edible Schoolyard and Farm to School.So, who better to give us perspective on how the impact of growing and cooking local food, let alone working with local farms/farmers in our schools? Ladies and gentlemen, Ms. Alice Waters.

This week, The Founder Hour is coming to you LIVE from Summit LA19, Summit’s flagship event and the world’s preeminent ideas festival, which went down on November 8-11 in DTLA’s historic Broadway Theatre District!Pat and Posh start off the episode by doing a quick recap of the weekend’s festivities followed by an insightful conversation with Summit co-founder, Elliott Bisnow, and legendary chef Alice Waters, founder of Chez Panisse and the farm-to-table movement in America.Summit, founded in 2008, is a global community of today’s brightest leaders. Through a series of invitation-only events, Summit fosters a global community of entrepreneurs, academics, athletes, artists, astronauts, authors, chefs, engineers, explorers, philanthropists, spiritual leaders, scientists, and beyond.Chez Panisse, founded in 1971 by Alice Waters, is a neighborhood restaurant in Berkeley, CA, famous for its organic, locally grown ingredients and for pioneering California cuisine. Alice, known as the founder of the farm-to-table and slow food movement in America, also started The Edible Schoolyard Project in 1995 which has led the national movement to transform the health and academic experience of students in America and advocated for a sustainable, delicious, free lunch for every student.In this episode, we cover everything from the vision behind Summit as well as Chez Panisse, building communities and widespread movements, fast food vs. slow food, and what can shape the next generation of food consumption.SUBSCRIBE TO TFH NEWSLETTER & STAY UPDATED > http://bit.ly/tfh-newsletterFOLLOW TFH ON INSTAGRAM > http://www.instagram.com/thefounderhourFOLLOW TFH ON TWITTER > http://www.twitter.com/thefounderhourINTERESTED IN BECOMING A SPONSOR? EMAIL US > partnerships@thefounderhour.com

Director of The Edible Schoolyard, Dylan Wilson talks about the amazing Edible Schoolyard for students. Dylan shares how Edible Schoolyard Kern County is helping kids grow, cook, eat and enjoy healthy food. Dylan also shares details for the upcoming toast + taste even on Octover 25th.

Americans have become distant from their food. It was once the case that people either grew food themselves or perhaps, just one step away from it, buying food from farmers or from markets served by local farmers, but boy, is it ever different now. Food is processed, it's shipped long distances, and people are less in touch with how food is created, how to cook it, and more. There are some impressive efforts underway to help correct this problem. Some of the more impressive ones that focused on children such as the work of Carolyn Federman, the inspiration behind a highly innovative program known as Charlie Cart. About Carolyn Federman Carolyn Federman is the founder and executive director of the Charlie Cart project, a nonprofit program designed to scale food education in the classroom. Carolyn has worked for more than a decade to transform the food system through educational programming, school lunch reform and activism. She served as development director and executive director of Alice Waters Edible Schoolyard Project, formerly known as the Chez Panisse Foundation, and consulted for British chef Jamie Oliver's Foundation. She's done other important work on this at the University of California at Berkeley, and at other places. Interview Summary Carolyn, please tell us about Charlie Cart and how it works. Sure. The Charlie Cart project is a food education platform. We provide tools, curriculum, training and support for organizations like schools and libraries to implement hands-on cooking lessons right in the classroom. To give you a visual, imagine an art cart from your high school days. The teacher rolls it into the room, they unpack the supplies, and then suddenly, the students' workstation, your desk, is transformed into an art studio. With the Charlie cart, the room becomes a prep kitchen. Students are working together to read and follow a recipe. They'll mix, measure, peel, grate. They learn to use all of the essential kitchen tools, and they're getting hands on exposure with fresh foods. Each recipe is part of a lesson plan. It's a full curriculum that's tied to math, science and English language arts, so teachers can maximize their instructional time. Then all of these components are tied together through our educator training. So when an organization joins the Charlie Cart fold, we train their existing staff to lead the lessons themselves, and our goal is to give educators the confidence to lead hands-on cooking lessons, and empower that organization to create a sustainable program. Highly innovative. So give us an example of Charlie Cart in action. What might be an example of a lesson plan or something students would actually do? The teacher would roll the cart into a classroom, and you can imagine as with the edible school year, there might be three workstations where the students have pushed their desks together, and maybe they have covered those desks with butcher paper, so it actually looks like a prep table. The lessons have a recipe that the children would be following. The teacher would give an introduction, so maybe they would be making, let's say, hand pressed tortillas with avocado. The teacher would give an introduction about the ingredients. Maybe they'll talk a little bit about corn, and the curriculum actually has a through line of corn so that every season starts with a corn lesson and the students ... If they go from kindergarten through fifth grade with the curriculum, they learn about popcorn, all the way to corn syrup by making homemade ginger ale at the end in fifth grade. The teacher might introduce how corn is processed and made into the flour that they're using to make the tortillas, and then the students would sit down at their tables and actually follow the recipe to make the tortillas, and then the teacher would cook it at the cart. Let's talk about how your experience led you to Charlie Cart. You've done a lot of work on food system change, you've done direct program and you've done policy. You've done advocacy. What made you come to the idea of Charlie Cart, and how did all that experience become important? The idea really grew out of need. I was doing a lot of volunteer cooking in my kids' classrooms and found that I would done a lot more if I had a centralized place to keep all the equipment. My kids' school just happens to be on a big hill, so I had to lug all of these bags of gear up the hill and then go back down to my car and lug more, and I found that really frustrating. I asked a friend to help me design something where we could warehouse all of the equipment, and we would be able to ... It would just be much easier for me to conduct lessons, and then it turned out that a lot of other people had that same need. The project that really influenced this from all of my work was when we worked on school lunch reform. I was at the Shape and East foundation, and we've transformed the school lunch program with Ann Cooper at Berkeley Unified School District. There were a couple of pieces that really stood out about that project. Firstly, just understanding that kids have little to no agency when it comes to what they eat. The cafeteria is a place where you see clearly all of the outside forces making decisions for kids about their food, and corporations and their marketing dollars, and racial and economic inequality, politics. I mean, I don't need to tell you Kelly, because you're so familiar with this, but they're up against an avalanche. The other piece I took away from that experience is that no matter what changes you implement, nothing can really move forward without the buy-in from students, parents, and administrators. So to build that buy-in, you have to understand the region, the economy, the culture, and the constituency. For that reason, the work really needs to come from within the community itself. There's no one size fits all approach. If folks want to implement food education, they need the tools and support to do it. So- Give us a sense of how the idea is spreading, how many Charlie Carts are there out there and are you happy with the momentum? Spreading really quickly. We have about 115 sites in 32 states, and yes, I am really happy with the momentum, it's been really exciting to see. I'd say the variety of organizations has been the most surprising is just a hugely broad spectrum of folks that are coming forward and embracing food education programs. I know that you've traveled to urban and rural schools, to libraries, food banks, and they're all using Charlie Cart to teach kids about foods. You mentioned being surprised by the diversity of places where the cart is being used. Are there other things that you've seen that have surprised you? Yeah, so as I was saying about the variety of organizations, that's been a huge surprise, and as you mentioned, the geography; just some of the ... What I would have imagined to be unlikely places talk, Alaska, Pine Bluff, Arkansas and kind of everything ... Everyone in between, and the types of organizations. Libraries, juvenile detention centers, boys and girls clubs. The Charlie Cart was designed for schools, but all of these organizations are coming forward and the embracing food education as a way to improve the health of their communities. That's exciting to see. Then we see just really extraordinary people on the ground. There was one time that comes to mind when we were in Waynesboro, Georgia. It's kind of in the center of the state there, and the nutrition services director greeted us, and she was all dressed up. She looked as if she was going to a dinner party, her hair was perfectly done. She had this beautiful cashmere sweater on, and this giant colorful necklace. She sat down with us and explained how she had been working with the local farmers to get them to pick collard greens when they were younger so that they were sweeter, and the kids would be more likely to eat them. She's out there in the community doing that kind of work, and then later in the afternoon, we ran into that nutrition services director again in the cafeteria. She was in the same outfit, only this time with a hairnet, and she's running this giant machine that wraps up the leftover school meals so that they can be delivered to seniors and the local Meals on Wheels program. Wow. What a wonderful story. So you've been working on this topic for more than a decade, and what sort of changes have you seen during that time? I think you might agree with me that our industry is finally becoming mainstream. When I first started working for Alice Waters back in the early 2000s, very few people understood what she was trying to do with the Edible Schoolyard, and today there's something like 10,000 school garden programs in the Edible Schoolyard network. There's definitely a lot more public support for food education, and at the same time, there's also been more willingness to collaborate across industries and agencies, which is something that was not really possible in the past. We see this a lot with our sites. At the Low Country Food Bank in Charleston, South Carolina. They were trying to increase the amount of fresh food that they distributed to their clients, but they found that their clients were throwing the food away because it wasn't familiar or they didn't know how to prepare it. The food bank got a Charlie Cart, and they took it out to senior centers, and community centers and teen centers, and they created an entire food education program. Then two years later, the South Carolina State Library also purchased a Charlie Cart, and now they are working together with the food bank to offer those cooking lessons to an even broader audience. And how do you see the Charlie Cart project having its greatest impact? We're trying support educators to be catalysts for culture change in their communities. I visited a school in Ranchester, Wyoming, where the principal told me how much learning to cook on the Charlie Cart meant to the kids at her school. She said that for some of those kids, dinner might be about crossing the street to the local liquor store for a candy bar. Now that they had a few lessons under their belts, they could fix themselves something to eat at home. If you think about it, just being able to look to prepare a simple meal for yourself. It's so basic, it's akin to literacy. I think it's difficult to get by in this life without it. You know, we're focused on empowering people like that principal, and just giving them the tools and support to make it happen. So Carolyn, I know in addition to Charlie Cart that you published a cookbook for kids age eight and up called Favorites For New Cooks. Can you tell us a bit about that? Yeah, thank you for asking about the book, Kelly. New Favorites is based on the fundamentals of the Charlie Cart curriculum, and it is simple recipes that don't compromise on flavor. It's using whole and processed foods, and it gives a lot of how-to visual instruction, so that kids can use the book on their own. I know that ... I've seen firsthand how kids can gain so much confidence from cooking, and the book is really about building that confidence, creating positive associations with food, and hopefully getting them to try a few new foods along the way, which is the same thing that we're doing with the Charlie Cart. Of course, the recipes are really good too. If people among our listeners are interested in learning more about Charlie Cart or finding your book, or let's say somebody wants to actually have Charlie Cart in their institution, how would they go about learning more? They would go to charliecart.org, and they can contact us there and they can find the book there. The book is also on Amazon or at your local independent bookseller. You know, I really admire this work Carolyn, because it's very hands-on; of course, by definition. It's got real geographic spread and spread across different kinds of institutions. What a difference it can make if a child learns to prefer different kinds of foods because of being introduced to them, to learn a little bit more about the story of food and where it comes from, and they learn how to handle it, cook it, et cetera. You can really make a big difference for the rest of their lives. So, congratulations for doing really inspired work, and thank you so much for joining us today.

This week on Meat + Three, meet four of our Hall of Fame inductees. They’re chefs that have changed the way we see, taste, and experience food. We begin with Alice Waters, a counter culture chef who has planted a seed of deliciousness in schoolyards across the country. Todd Richards shares the impact that family has on his cookbooks, kitchens, and food philosophy. Julia Turshen inspires us with her work "Feeding the Resistance," and Tunde Wey tackles racial and wealth disparity with hot chicken pop ups and his powerful brand of activism. See our full Hall of Fame at heritageradionetwork.org/halloffame. Meat + Three is powered by Simplecast. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

Arroz rojo. Tinga. Pupusas. Nan. Food is a vessel for stories, culture, community, and connection. In New York City, Edible Schoolyard NYC makes these lessons bite-sized through its garden and kitchen classes at public schools across the city. In this episode, we meet Fabian Moreno, a cook who is using international cuisine to create understanding and community in the classroom. Future at Heart is a podcast by Target about people and organizations who are fighting for a better future.

After watching a couple of videos on YouTube about edible schoolyard gardens, I got all excited and decided to give you the latest updates on what's going on in schools around the country. If you're new to this edible schoolyard business, the person to look for is Alice Waters. You can find one of her videos here. I talked about a schoolyard garden video called Ed Utopia, which can be found here. If you have any questions or want suggestions about how to get started in your community, feel free to send me a message on my website contact page. My website is called healing outside the box.

Don’t miss this interview with Alice Waters, culinary trailblazer, prolific author, founder of Edible Schoolyard and Chez Panisse restaurant in Berkeley, and decorated hero of the good food movement. Alice joins HRN Executive Director Caity Moseman Wadler live in the HRN studio to discuss her newest book, Coming to My Senses: The Making of a Counterculture Cook, her work with Edible Schoolyard, and other stories from her life. Heritage Radio Network On Tour is powered by Simplecast

On today's show, Kat is joined by guest co-host Jordan Werner, our Julia Child Fellow, and Patrick Martins. Our in-studio guest is the Kate Brashares, Executive Director of Edible Schoolyard NYC, who kindly made time to pay us a visit in the midst of planning for ESYNYC's massive Spring Benefit. As always, we start with headlines and recent HRN news, and then we hear from Kate about ESY's mission and the upcoming benefit that features some of New York's most acclaimed chefs. We wrap up the episode by challenging Kate and Patrick to some trivia inspired by the NY neighborhoods that are home to Edible Schoolyard's gardens.

Caity interviews Alice Waters, chef/founder of Chez Panisse and creator of the Edible Schoolyard program, and Cal Peternell, Chez Panisse chef and award-winning cookbook author. Topics include: Edible Schoolyard, grassroots change in the food movement, and Manoomin wild rice, on the menu at Chez Panisse in partnership with Honor the Earth and supporting the Water Protectors at Standing Rock.

On this week s show, we re celebrating Thanksgiving by saving a place at the table for several remarkable stories. First, we spend a day riding along with the volunteers of the Trinity Loaves and Fishes food truck as they cater to the hungry and transient in New Orleans. All year long, volunteers at Trinity Episcopal Church prepare and deliver food throughout the Greater Metropolitan Area. Then, we join students, parents, teachers, and neighbors gathered for Edible Schoolyard s annual Sweet Potato Fest. We visit the garden at Arthur Ashe Charter School in Gentilly to help harvest crops and celebrate all things sweet potato. Of course, no Thanksgiving meal would be complete without a glass of wine and a slice of flaky pie. New Orleans based Windowsill Piesteamed up with Swirl Wine for a pie and wine pairing in the days leading up to the holiday. We stop by their kitchen just as the pies are coming out of the oven. Finally, we hear about an unlikely culinary partnership between cookbook author Brandon Schultz and his cat, Lucy Schultz Osenlund, who collaborated on a cookbook called Cooking for Two Your Cat and You, a collection of recipes that will appeal to both man and man s best feline friend. Brandon tells us how he and Lucy celebrate something we re calling Catsgiving. We ve got a cornucopia of stories on this week s Louisiana Eats

The food scene of New Orleans has grown tremendously since Hurricane Katrina. On this week s Louisiana Eats , we complete our two part series on the storm by taking a look at the changing face of the city s food scene over the past 10 years. We begin in Gentilly at Arthur Ashe Charter School, where we investigate the edible education revolution that is the Edible Schoolyard. This program, founded by Alice Waters in Berkeley, California, has grown beyond her wildest dreams in New Orleans charter schools, with the level of success that is unparalleled in Berkeley or anywhere else in the country. Then, we take a tour of the Bywater, where ambitious young entrepreneurs are making a mark on the culinary landscape in a big way. Finally, we speak with Leah Chase, who shares with us her priceless wisdom about lessons we should all learn from the city s recovery. We ve come a long way since 2005, and we take you along for the exhilarating ride on this week s Louisiana Eats

The NC Arboretum works with area farms & businesses to bring plant-based products to market. The Greensboro Children's Museum's Edible Schoolyard teaches children healthy eating habits. And author Walt Wolfram talks about his new book.

The NC Arboretum works with area farms & businesses to bring plant-based products to market. The Greensboro Children's Museum's Edible Schoolyard teaches children healthy eating habits. And author Walt Wolfram talks about his new book.

Wendy Johnson is the founder of the organic farm and garden program at Green Gulch at the San Francisco Zen Center. She is a lay dharma teacher and author of Gardening at the Dragon's Gate. Wendy is a garden mentor to the Edible Schoolyard program and a College of Marin instructor in the Environmental Landscape program at the Indian Valley Organic Farm and Garden project. She speaks to us of how mother earth feeds us—perfectly. 

It’s the debut of Radio Cherry Bombe! Host Julia Turshen welcomes us to the first episode of Radio Cherry Bombe, which brings the pages of Cherry Bombe Magazine to life via conversation with some of the most interesting women in the world of food. The inaugural guests are Kate Brashares, Executive Director of Edible Schoolyard NYC, and Diane Yen of The Jewels of New York, a multidisciplinary creative studio that combines the love of cooking with the beauty of everyday things. First — Kate gives listeners insight into the mission of Edible Schoolyard and what makes the NYC program so unique. Student response has been extremely positive and Kate explains what makes gardens such a joyous vessel for education. Later on, Julia chats with Diane about the concept behind The Jewels of New York and her upcoming cookbook, A Simple Feast: A Year of Simple Stories and Recipes to Savor and Share. This program was sponsored by Bonnie Plants. “The kids come home from the edible schoolyard and they’re the ones that make the salad dressing and demand the salad. For the parents to see that is just great.” [07:00] “We have a lot of staff in each school – we really affect these kids. What we’re looking at in the moment is how we can grow, and adapt our model so we can still give kids this amazing experience but in a most cost effective way so we can reach more kids in New York City.” [11:00] –Kate Brashares on Radio Cherry Bombe “If you’re a person who’s concerned with eating seasonally, it can be hard when you’re shooting off-season.” [20:00] –Diane Yen on Radio Cherry Bombe

emotional intelligence, environmental awareness, recycling, eating healthy, composting, gardening, organic