Edible Schoolyard
Edible Schoolyard by Alice Waters, published by Chronicle Books on December 17, 2008, is a first edition that spans 79 pages. This book presents the transformative journey of Alice Waters, a prominent chef who pioneered the use of local, organic ingredients at her restaurant, Chez Panisse. It details her initiative to create the Edible Schoolyard at an urban middle school in Berkeley, California, where she and a dedicated team revitalized neglected land to promote the integration of gardening, cooking, and nutrition into education.
Readers will find a rich exploration of the concept of Edible Education, which combines academic learning with hands-on experiences in growing and preparing food. The book features inspiring images of the garden and kitchen, showcasing the young caretakers involved in this initiative. It serves as both a model for sustainable farming practices and a discussion on childhood nutrition, emphasizing the importance of teaching students about healthy eating and environmental stewardship.
Official synopsis Publisher
One of America’s most influential chefs, Alice Waters created a revolution in 1971 when she introduced local, organic fare at her Berkeley, California, restaurant, Chez Panisse. Twenty-five years later, she and a small group of teachers and volunteers turned over long-abandoned soil at an urban middle school in Berkeley and planted the Edible Schoolyard. The schoolyard has since grown into a universal idea of Edible Education that integrates academics with growing, cooking, and sharing wholesome, delicious food. With inspiring images of the garden and kitchenand their young caretakersEdible Schoolyard is at once a visionary model for sustainable farming and childhood nutrition, and a call to action for schools across the country.
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