Edible Schoolyard

Edible Schoolyard

A Universal Idea

Book - 2008
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Grand Central Pub
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.

Baker & Taylor
Offers a look at an organic garden on school grounds, which are tended and harvested by students and the benefits that arise from it.

Publisher: San Francisco : Chronicle Books, c2008
ISBN: 9780811862806
Branch Call Number: 635.04 W315e 2008
Characteristics: 79 p. : col. ill. ; 28 cm
Additional Contributors: Liittschwager, David
Duane, Daniel 1967-


From Library Staff

A lovely look back from Alice Waters, pioneer of the school garden movement. Inspirational.

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Feb 13, 2014

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

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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