Podcasts about edible schoolyard project

In this special episode, we're joined by the legendary Alice Waters—chef, activist, founder of Chez Panisse, and the visionary behind the Edible Schoolyard Project. Alice is one of four culinary icons featured in the upcoming “Chef's Table: Legends” documentary on Netflix, dropping on April 28th to celebrate the 10th anniversary of the series.Alice joins host Kerry Diamond from her home in Berkeley and shares her passionate advocacy for free, healthy school lunches for all children—and why she believes this is the key to transforming our food system. We also dive into her Netflix episode, reconciliation with fellow food pioneer Jeremiah Tower after three decades of silence, and her new life as a grandmother.To get our new Love Issue, click here. Subscribe to our baking newsletter.Visit cherrybombe.com for subscriptions and show transcripts. More on Alice: Instagram, The Edible Schoolyard Project, Chez PanisseMore on Kerry: Instagram

The legendary founder of Chez Panisse and the Edible Schoolyard Project talks to José about beauty, our senses and the trip that changed everything — for her and for American cuisine.See omnystudio.com/listener for privacy information.

Mark and Kate talk with Alice Waters, founder of the Edible Schoolyard Project, and Spence Medford, senior vice president at The Henry Ford Museum of American Innovation. Together, they analyze why there are reasons to be optimistic about school lunch, and especially about school-supported agriculture. The team's new project – School Lunch across America – is working on furthering the mission of great food for America's kids. And there's more, as Alice (especially) discusses the critical importance of the relationship between school and food. 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? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey Hosted on Acast. See acast.com/privacy for more information.

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    

On “Food Talk with Dani Nierenberg,” Dani speaks with Jason Bade, a Lecturer at Stanford Law School and the Board Chair for the Alice Waters Institute and Edible Schoolyard Project. They discuss what can be accomplished if eaters learn to become more flexible in their expectations of the food system; the problem with many current approaches to financing food and agriculture solutions, and how a great first customer can change an entire paradigm. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

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.

As we await the beautiful produce that will soon be arriving at our Farmer's Markets, I thought it would be a good time to celebrate Spring with this encore piece featuring Alice Waters. Always remember to take a moment and Savor the Day! Chef Alice Waters is a counterculture culinary hero who has helped pioneer the farm to table movement in the United States at her iconic restaurant Chez Panisse. At age four, she won a costume contest dressed as “Queen of the Garden” that featured produce from her parents' Victory Garden. This win was just a mere glimpse into her future as an award winning chef, cookbook author, philanthropist, activist and advocate for sustainability and freshly grown produce. Recently, Chef Alice Waters graciously greeted me at her Chez Panisse office in Berkeley. A lovely glass teapot sat atop the small round table. She had filled the teapot with her favorite recipe from the garden — fresh mint with hot water. We sipped and chatted about her latest book Coming to My Senses: The Making of A Counterculture Cook. She shared stories and lessons from her edible education including life changing moments in France when she discovered the incomparable tastes of the farmers markets, including les fraises des bois (strawberries from the woods). Chef Alice Waters brought back the literal and figurative seeds that would become the harvest of a delicious revolution. The actual seeds she planted in her backyard at Berkeley were the ingredients of a Mesclun Salad originating in Provence, France. Almost every dish at Chez Panisse has a little salad. Chef Waters explains, “A salad punctuates something that is rich and brings balance to the plate.” Her favorite quotes include: “The destiny of nations depends upon the manner in which they were fed” Brillat-Savarin and “We are what we eat.” Chef Alice Waters explains that “When you eat fast food, you eat the values of the fast-food culture – that farming and cooking are drudgery. Food is something precious and should not be wasted.” Her passion for sharing this lesson with others, especially children, became the impetus of The Edible Schoolyard Project. Chef Waters emphasizes a key tenet to an edible education: “Don't ever compromise the idea of sustainability. That's the bottomline.”  

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 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

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.

Private Medical physicians Dr. Jordan Shlain and Dr. Sarah Greene are joined by Nora LaTorre, CEO of Eat Real, a nonprofit that's expanding access to healthier and greener meals in schools. By 2025, Eat Real is on track to shift $1 billion of school food purchasing power to solve the root cause of the health crisis facing children. The doctors discuss food education in the lunchroom, shifting our language around food, and the agricultural impact of changing where and how schools source food. (Private Medical's Dr. Jordan Shlain was one of the founding members of Eat Real over 10 years ago.) For more on Nora's Eat Real mission, watch her Tedx talk and learn about their recent convening with Alice Waters and the Edible Schoolyard Project. You can donate to Eat Real here.  The USDA is currently considering higher nutritional standards for food served in our nation's schools. Learn how to add your voice to the action here. We hope this episode inspires you to think differently about your health and the healthcare system. Please subscribe to our feed and our bimonthly medical dispatch. 

On "Food Talk with Dani Nierenberg" Dani speaks to award-winning chef, author, and food systems advocate Alice Waters. They discuss the remarkable evolution of the Edible Schoolyard Project that Waters founded in 1995, the power of eating together and cultivating local communities, and why supporting producers who grow food for schools is one of the best gifts we can give to the next generation.    This conversation was part of a live conversation available only to Food Tank members, which featured a special Q&A session not included in the episode. To access these virtual events and have the chance to pose your own questions to changemakers transforming our food and agriculture systems, head to foodtank.com/join and find a membership level that works for you. New members also receive a special gift from Food Tank when they sign up.   While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

When she opened her restaurant Chez Panisse in Berkeley in 1971, Alice Waters had no plans for pioneering California cuisine or launching the farm-to-table movement across the U.S. But following her passion for market-fresh, seasonal cooking—sparked by a trip to France as a student—led her to work directly with local organic farmers and spotlight the origins of each ingredient on her menu. Those ideals have since reshaped the entire American food landscape, from grocery stores to fine dining restaurants to even the public school system. In 1995, Waters founded the Edible Schoolyard Project in Berkeley, which now includes a network of thousands of schools around the world. Drawing on her training as a Montessori teacher, the non-profit empowers students to grow and cook their own food—and, in the process, addresses issues like climate change, social inequality, and public health. Waters has also been a vocal advocate for national school lunch reform, calling on presidents such as George W. Bush and Barack Obama to promote the benefits of healthy eating. Despite her massive impact and a career that spans more than half a century, the educator, chef, activist, and author has kept a fairly low profile. At 78, she continues to plant seeds of change and is even celebrating a few firsts. If you want to support the Edible Schoolyard Project, head here (until December 31 an anonymous donor is matching all amounts). You can also learn more about Chez Panisse here. Learn more about your ad choices. Visit megaphone.fm/adchoices

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

Jonathan Moscone is a champion of arts and activism. A long-time theater director and current Chief Producer at the Yerba Buena Center for the Arts (YBCA), he has devoted his career to interweaving arts organizations with civic life and community in an impactful way. With his Civic Engagement practice at YBCA, Moscone has created youth fellowships, artist residencies in the City's public schools, programs to help artists lead financially sustainable lives, and ballot measures to restore city funding to arts and homeless family services. He also serves on numerous community boards, such as the Alice Waters' Edible Schoolyard Project, the Homeless Prenatal Program, and leads the San Francisco Grants for the Arts advisory panel. Moscone's gratifying career would not be complete without his extensive experience in theater production. Before his time at YBCA, Jonathan was the Artistic Director of the California Shakespeare Theater in Berkeley and Orinda for 16 years. He works throughout the Bay Area as a freelance director, putting on shows like "The Life and Adventures of Nicholas Nickleby" for CalShakes in 2005, Bruce Norris' "Clybourne Park" for the American Conservatory Theater (ACT) in 2011, and "Candida" (2011), for which he won the San Francisco Bay Area Theater Critics Circle Award as Best Director of the year. In 2009, Moscone received the inaugural Zelda Fichandler Award from the Stage Directors and Choreographers Foundation for his transformative work in theater. He is also an adjunct faculty member at the ACT's Masters of Fine Arts Program. All successes aside, Jonathan Moscone is one of the kindest people one has the privilege of meeting. He is smart, funny, and genuinely himself in any setting. His down to earth temperament has not only made him an affable director, but a beloved leader in his community. Artists contribute so much to a community's vitality, and through YBCA, Moscone is utilizing his talents and passions to lead the way in Bay Area arts activism. For more information about Jonathan Moscone, please visit: https://ybca.org/person/jonathan-moscone/ Meet Jonathan Moscone!

The foodcast welcomes chef royalty, as Alice Waters chats with Brad about the 50th anniversary of Chez Panisse, her passion for slow food, and The Edible Schoolyard Project, while Jose Andres gives Cristine some tips on avoiding food waste by mastering the art of fridge-hunting. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.

Research shows babies, toddlers, and kids are getting more added sugar in their diets than ever before and it's not only adding to weight gain and childhood obesity, but it's having profound effects on their emotional and mental health too. In this episode, I sat down with Dr. Michael Goran and Dr. Emily Ventura, co-authors of the book “Sugarproof: The Hidden Dangers of Sugar That Are Putting Your Child's Health at Risk and What You Can Do.” We talked about ethnic disparities, “secondhand sugar,” sneaky marketing tactics, and the more than 200 names that sugar goes by. We also explore easy ways to detox from sugar and make healthy, delicious treats at home.    Welcome  3:12 Let's talk about your story! 6:22 In what ways can excess sugar, and different types of sugar affect kids' health? 8:45 Are there signs that kids are consuming too much sugar?  11:24 What do we know about ethnic disparities when it comes to childhood obesity, type-2 diabetes, and non-alcoholic fatty liver disease (NAFLD)? 15:18 What does the term you coined, “secondhand sugar?” mean and what are the implications for women? 18:31 Can you talk about the research you uncovered about the sugary foods kids are consuming? 20:21 Are babies born with sweet preferences? 22:06  Studies show babies are consuming too much added sugar as well. Why do you think this is and what should parents know? 24:12 What are some myths about the various types of sugars and sweeteners? 29:30 How do you know your child is consuming too much sugar, especially because most parents aren't tracking it? 30:29 In your book, you say sugar can go by 200 names! How can parents identify these sugars? 33:54 Can you talk about the two no-sugar challenges in your book and what parents can expect? 38:17 What are some practical tips to help families limit the amount of sugar in their diets? 40:48 What are some easy ways busy parents can make better versions of sweet treats at home for their kids? LINKS MENTIONED IN THE SHOW Dr. Ventura mentions The Edible Schoolyard Project in Berkley, CA Dr. Goran mentions this website that has a list of more than 260 names for sugar. Drs. Goran and Ventura talk about their favorite recipes including No-Bake Chocolate Sesame Squares, Blueberry Banana Muffins, and Sugarproof Nutella. Julie mentions the article she wrote, “10 Reasons To Avoid Sugar During Pregnancy." Purchase the book, “Sugarproof.” Learn more at SugarProofKids.com Follow Dr. Goran & Dr. Ventura on Instagram & Facebook FROM OUR PARTNERS Kids Cook Real Food eCourse The Kids Cook Real Food eCourse, created by a mom of 4 and a former elementary school teacher, is designed to build connection, confidence, and creativity in the kitchen. The course includes 30 basic cooking skills, 45 videos including several bonuses, printable supply and grocery shopping lists, and kid-friendly recipes. The course is designed for all kids ages 2 to teen and has three different skill levels. More than 18,000 families have taken the course and The Wall Street Journal named it the #1 cooking class for kids. Sign up now for the Kids Cook Real Food ecourse and get a free lesson for being a “Food Issues” listener.    Thrive Market  Thrive Market is an online membership-based market that has the highest quality, organic, non-GMO, healthy, and sustainable products. From groceries, clean beauty, safe supplements, and non-toxic home products to ethical meat, sustainable seafood, clean wine, and more, Thrive Market is where members save an average of $32 on every order! Through Thrive Gives, every paid membership sponsors a free one for a low-income family. Join Thrive Market today and get 25% off your first order and a free gift.  Vitamix  Unlike other blenders, the Vitamix blends everything up into a super-smooth consistency, much like a juicer would, except you get all the nutritious fiber that regular juicers leave behind. Yet Vitamix is for so much more than smoothies.

Today we will listen to another very inspiring Food Talk: the one of Alice Waters. Alice Waters is the vice president of Slow Food International, she is a chef and author, activist for food education and owner of the restaurant Chez Panisse in Berkeley, California. In 1996 she created the Edible Schoolyard Project, which in over 20 years has contributed to the spread of urban gardening and the value of a healthier food culture among the next generation. According to Alice Waters schools have an enormous potential when it comes to changing the future of the food system: they can choose to create direct relationships with local farmers, commit to buying their products at a fair price for the producer, taking into account the true cost of delivering it from farm to fork, and the hard work of the producers themselves...  Find the video of the Food Talk on the Terra Madre event's website this link: https://terramadresalonedelgusto.com/en/event/alice-waters-changing-the-food-system-starts-at-school/   Podcast host: Valentina Gritti Editing, production & music: Leonardo Prieto Dorantes   Reserve your copy of the #discosoupcookbook now: a collection of 100 recipes with food scraps, leftovers and traditional preservation methods from all over the world https://igg.me/at/SFYN-cookbook/x#/   A project by the Slow Food Youth Network. 

~Co-presented with the Mesa Refuge~ Please join New School host and Zen Meditation teacher Jaune Evans in conversation with Buddhist meditation and organic gardening mentor Wendy Johnson. This dialogue will be grounded in the examination of four core principles of Zen Buddhism and gardening: cultivating the way, maintaining fertility in your practice, propagating new life, and tending the earth. There will be ample opportunity to interact with the presenters during this practical presentation. Wendy is a Buddhist meditation teacher and organic gardening mentor who lives in the San Francisco Bay Area. She began practicing Zen Buddhist meditation in 1971 and has led meditation retreats nationwide since 1992 as an ordained lay dharma teacher in the traditions of Vietnamese Zen Master Thich Nhat Hanh and the San Francisco Zen Center. As one of the founders of the organic farming program at Green Gulch Farm Zen Center, Wendy has been teaching organic agriculture and meditation for decades. Since its inception in 1995, she has been a mentor and advisor to the Edible Schoolyard Project affiliated with Chez Panisse restaurant. She served as a founding instructor of the College of Marin’s innovative Organic Farm and Gardening Project established in 2009, where she taught organic agriculture for the first seven seasons of the program. In 2000 Wendy and her husband, Peter Rudnick, received the annual Sustainable Agriculture Award from the National Ecological Farming Association. She is the author of Gardening at the Dragon’s Gate, published by Bantam in 2008. Jaune Evans is the executive director of Tamalpais Trust, which supports global indigenous-led organizations. She is a Soto Zen teacher and priest in the Everyday Zen sangha guided by Norman Fischer. Jaune also leads the Heart of Compassion sangha in Point Reyes on Friday mornings at the Presbyterian Church. Her love for stories and West Marin have deep roots. She has served as a board member and advisory committee member of the Mesa Refuge, and has also received two of Mesa’s writing fellowships. Jaune is a new member of the Commonweal Board of Directors, former director of the Institute for Art and Healing at Commonweal, and is currently a facilitator in Commonweal’s Healing Circles program. Find out more about The New School at Commonweal on our website: tns.commonweal.org. And like/follow our Soundcloud channel for more great podcasts.

Angela McKee-Brown is passionate about how food builds and uplifts our kids as well as our communities. Executive Director of the Edible Schoolyard Project, Angie is taking on the question “what changes in our food system as a result of Edible Education?” With over a million students worldwide having been through this curriculum, the impact is not small potatoes. Join the dialogue.The Edible Schoolyard Project teaches academic subjects and nutrition through the natural world. Founded 25 years ago in Berkeley, CA by renowned chef and activist Alice Waters, there are now a million graduates of their curriculum and 5,000 affiliate programs globally. Angie is talking about learning in an unconventional setting as a way of building a generation of informed and healthy eaters, with major impacts on communities, and on food producers. We are diving further into the topic of school lunches that we explored with Marion Nestle talking about investing in school food as an essential investment in our kids. Angie makes a powerful case for the ripple impacts on our kids’ learning, on the people who work in our schools and cafeterias, and on how we grow our food. The Edible Schoolyard Project is hard at work ensuring that their programs are accessible to all during Covid. Join us to learn about how they are educating and feeding kids at home, and ways to participate.

On "Food Talk with Dani Nierenberg," Dani talks about the teachers who are working to ensure that their students remain healthy and engaged while they're home. Hear from New York City educators Stephen Ritz of the Green Bronx Machine and Tony Hillery of Harlem Grown as well as Alice Waters of the Edible Schoolyard Project and Mara Fleishman of the Chef Ann Foundation.  While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

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

The legendary chef and proponent of the slow food movement discusses her iconic Berkeley restaurant and her involvement in the Edible Schoolyard Project.

Chef Spike Gjerde is joined by the legendary Alice Waters on a special episode of ORIGINS. Alice Waters is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local sustainable agriculture for over four decades. In 1995 she founded the Edible Schoolyard Project, which advocates for a free school lunch for all children and a sustainable food curriculum in every public school. She has been Vice President of Slow Food International since 2002. She conceived and helped create the Yale Sustainable Food Project in 2003, and the Rome Sustainable Food Project at the American Academy in Rome in 2007. Her honors include election as a Fellow of the American Academy of Arts and Sciences in 2007; the Harvard Medical School’s Global Environmental Citizen Award, which she shared with Kofi Annan in 2008; and her induction into the French Legion of Honor in 2010. In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act, and that the table is a powerful means to social justice and positive change. Alice is the author of fifteen books, including New York Times bestsellers The Art of Simple Food I & II and The Edible Schoolyard: A Universal Idea.

Alice Waters is a food icon. She is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California. Waters has been a champion of local sustainable agriculture for over four decades. In 1995 she founded the Edible Schoolyard Project, which advocates for a free school lunch for all children and a sustainable food curriculum in every public school. It is easy to see why there are hundreds of chefs across the country that look up to Alice Waters.

Alice Waters is the chef, author, and food activist who founded the legendary Chez Panisse restaurant in Berkeley, California. She has been a champion of local, sustainable agriculture for over four decades. In 1995, she founded the Edible Schoolyard Project, which advocates for school lunch and a sustainable food curriculum in every public school. She has been a Vice President of Slow Food International since 2002. She conceived and helped create the Yale Sustainable Food Project in 2003 and the Rome Sustainable Food Project at the American Academy in Rome in 2007. Last month, she was awarded a National Humanities Medal by President Obama. Alice is also the author of 14 books, including The New York Times bestsellers The Art of Simple Food I & II and The Edible Schoolyard: A Universal Idea. Fanny Singer is an art historian, curator, and illustrator based in London and Cornwall. The two have collaborated on a new book, My Pantry, a collection of recipes and illustrations. Photo Credit: Eric Wolfinger “My feeling is that we need, as a nation, a cooking lesson.  That’s the first thing, because our fast food culture has told us not to pay any attention, cooking is drudgery, go out and buy and order it in.  If we had any skills before we completely lost them.” “We have to not believe that we can’t find the food… it’s really not true. There are farmers markets popping up all over the place and if you make the effort to go once or twice a week you can really provide the ingredients for cooking for a family.” –Alice Waters on Radio Cherry Bombe  

Designed to inspire cooks of all levels, cooking app SideChef launched its app for iPhone. Similar to the popular iPad version of the app, the iOS 6.0+ iPhone app features step-by-step visual and voice instructions and an expansive library of recipes for diverse cuisines to. SideChef's innovative app provides a sophisticated and helpful experience with detailed step-by-step directions for more than 1,000 recipes from more than 100 top chefs and bloggers, including Hapa Nom Nom, Feed Me Phoebe, Edible Perspective, Closet Cooking and Candid Appetite. Each recipe comes with captivating images, narrated voice guidance, visual directions, automatic timers and voice-command technology to assist cooks throughout the entire cooking process. The app is designed to teach cooks quality cooking techniques while they follow directions to make dishes, from everyday meals to exquisite entrees encompassing diverse cuisines and accommodating dietary restrictions such as gluten-free, vegan and low-fat meals. Cooks can search for a recipe by ingredient and discover various cooking possibilities based on that ingredient. The app can generate a grocery list based on a recipe for easy meal planning and shopping for two to 10 guests, adjusting the ingredients for the party's size. As their community has grown, SideChef has attracted partnerships with such organizations as Atlanta's Le Cordon Bleu and Alice Water's Edible Schoolyard Project. In September SideChef launched Learn to Cook Month, designed to help novice cooks find comfort and confidence in preparing meals for their friends and family. SideChef's partners, including HelloFresh, Lodge and Gourmandise School of Cooking, will offer exclusive recipes and cooking tips to SideChef users in addition to recipes and giveaways.

Designed to inspire cooks of all levels, cooking app SideChef launched its app for iPhone. Similar to the popular iPad version of the app, the iOS 6.0+ iPhone app features step-by-step visual and voice instructions and an expansive library of recipes for diverse cuisines to. SideChef’s innovative app provides a sophisticated and helpful experience with detailed step-by-step directions for more than 1,000 recipes from more than 100 top chefs and bloggers, including Hapa Nom Nom, Feed Me Phoebe, Edible Perspective, Closet Cooking and Candid Appetite. Each recipe comes with captivating images, narrated voice guidance, visual directions, automatic timers and voice-command technology to assist cooks throughout the entire cooking process. The app is designed to teach cooks quality cooking techniques while they follow directions to make dishes, from everyday meals to exquisite entrees encompassing diverse cuisines and accommodating dietary restrictions such as gluten-free, vegan and low-fat meals. Cooks can search for a recipe by ingredient and discover various cooking possibilities based on that ingredient. The app can generate a grocery list based on a recipe for easy meal planning and shopping for two to 10 guests, adjusting the ingredients for the party’s size. As their community has grown, SideChef has attracted partnerships with such organizations as Atlanta’s Le Cordon Bleu and Alice Water’s Edible Schoolyard Project. In September SideChef launched Learn to Cook Month, designed to help novice cooks find comfort and confidence in preparing meals for their friends and family. SideChef’s partners, including HelloFresh, Lodge and Gourmandise School of Cooking, will offer exclusive recipes and cooking tips to SideChef users in addition to recipes and giveaways.