Edible Schoolyard

Edible Schoolyard

A Universal Idea

Book - 2008
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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 sharingwholesome, 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.
Publisher: San Francisco : Chronicle Books, c2008
ISBN: 9780811862806
0811862801
Branch Call Number: 635.04 Wat 3558ad 1
Characteristics: 79 p. :,ill. (chiefly col.) ;,28 cm
Additional Contributors: Duane, Daniel 1967-
Liittschwager, David

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PimaLib_SheilaB Jan 14, 2018

"Edible Schoolyard" provides a documented example of starting a school garden in Berkeley, CA with the idea of the author, an experienced educator and chef, who was interviewed by a journalist visiting her restaurant. His published article started a chain reaction and inspired a middle school principal to contact her. She viewed his neighborhood school, and saw the vision and put into effect the "Edible Schoolyard" idea.

Filled with large beautiful pictures, and delicious recipes that the school children made, this book in itself is a recipe! And, it teaches valuable skills to the children, as well as inspiring many in the community!

l
LDPBLM
Feb 13, 2014

Such an impressive resource ! I really want to read it from cover to cover !

k
kmoyer
Mar 21, 2011

In this book, Alice Waters, famous owner/chef /author of the Chez Panisse restaurant in Berkley, California describes how her experiences both in food and in the Montessori teaching method resulted in her championing a project to integrate food into the core academic teaching lessons at the Martin Luther King Junior middle school, located a few blocks from her restaurant. The project has incorporated the core belief that the environment created for children communicates that they are cared for and that ‘learning by doing’ is the most effective and stimulating teaching technique.

Teacher, community and student involvement have successfully developed an evolving ‘ hands on’ experience in the garden – integrating the school garden, kitchen and cafeteria into the core teaching curriculum and ensuring all students receive a healthy lunch.

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