On this episode we are grateful to have Alice Waters. Alice is considered the founder, the mother, of the farm-to-table movement in the US. She has championed sustainable, local, and organic food since returning from France and and opening Chez Panisse in 1971. She has won three James Beard Awards and the National Humanities Medal for being a cultural and educational visionary. With a focus on Children, she created Edible Schoolyard in 1995, which celebrated its 30th anniversary this year. Edible Schoolyard is now in all 50 states and 75 countries. Alice, my wife Kim and I met at a Charity event in New York last fall.
#eatbetterfoodtoday #longevity #health #children #local-food #organic-food #nutritious-food #regenerative #climate #taste #chezpanisse #edibleschoolyard
Please visit our website https://eatbetterfoodtoday.com for this week's recipe, interviews, books, research, videos.
Look for information on Alice at https://www.instagram.com/alicelouisewaters/?hl=en
Other Alice Waters Sites https://www.chezpanisse.com, https://edibleschoolyard.org, https://edibleschoolyard.org/alice-waters-institute-edible-education-and-regenerative-agriculture
What’s In Season https://www.seasonalfoodguide.org/
Cleveland Kitchen: https://www.clevelandkitchen.com/
Segment Notes:
Breakfast: Scrambled Eggs, Toast, Pu’erh Tea 3:05
UMass Chefs Conference, Dinner Honoring Alice 6:23
- Local and Organic Food – not only Nutritious but Delicious
The Importance of Local, Organic Food 8:28
- Positive Climate Benefits of Regenerative Agriculture
- Brings Family, Friends, Students Together
- A Family Garden Makes Food Affordable
- Victory Garden to France to Chez Panisse
Teaching with Chez Panisse (53yrs old), Edible Schoolyard (30yrs) 13:02
- Only serving food locally in-season
- The Senses are Our Pathways to Our Minds – Food Touches all of Them
- Edible Schoolyard started at Martin Luther King Middle School in Berkeley in a Parking
Lot at a School where students spoke 22 different languages
- Geography: Study a Country that made Hummus and Pita and the kids would make it
- Traveled Globally by Making, Eating Each Countries Food
- Edible Schoolyard Now in over 5,000 Schools Globally
- Garlic is as Good as Ten Mothers, Fruit for Dessert - Strawberries or a Cut Apple
The Recipe: Dipping Salad: Vinaigrette, Garlic Aioli with a Small Piece of Fish 25:24
The Taste of Fresh, Local Produce 29:49
- Make food that is Not Complicated, Easy to Understand, Local
- Take Kids to Taste Food at a Farmers Market and a Farm
- The Seasonality of Eating Fresh Local Foods
- Education Needs to Be Global: Berkeley and France Changed her Life
- The American Academy in Rome: an Example of What Education Can Be with Local Food
Working Directly with Farmers 39:48
- Leave out the Middleman: Farmer to Chef or School or Consumer
- Pay the Farmer what the Crop, Food is Worth
- Menu, Food Based on What the Farmer has in Season
What Would Alice Still Like to Do 42:44
- School Supported Agriculture
- Listen to Japan, Hawaii on their Food Futures
- School Purchasing Locally from Farmers
A New Food Program at a Local Ohio School 44:47
- Advice: Document the Success
- Chez Panisse food supply mainly from one farm with a few supporting farmers
You Can Feed the World with Small Farms 47:09
- Henry Ford Museum’s School buying Local Organic Food
- Buying from a Garden that’s Rehabilitating People
We Need a Climate Solution Now 51:21
This podcast is about giving back. A portion of our profits supports initiatives combating child hunger in underserved communities like East Cleveland, Ohio.
Join me every week as we redefine wellness one plate at a time. Let’s make healthy eating accessible for everyone while supporting local sustainable farmers, chefs, businesses, and organizations.
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This Podcast is a production of Sante Strategies, LLC. Sante
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