The Edible Schoolyard Network connects educators around the

world to build and a share a K-12 edible education curriculum

Network News

Hannah Piercey
June 26th, 2014
The Edible Schoolyard Berkeley emphasizes the use of real tools in the kitchen. This practice is rooted in the understanding that using professional tools helps instill a feeling of responsibility in students as well as an expectation of serious effort. Each of the three tables in the kitchen classroom has its own color-coded toolbox. Among the contents are chef knives, bread knives, paring knives, and wavy knives. Knife rules are introduced in the sixth-grade kitchen orientation:  Always get a cutting board before selecting your knife. Knives stay at the table! They are cleaned with damp rags, kept at the table, and then placed back in the tool box with...
Colleen Kimmett
July 18th, 2014
This post was originally published by Farm to Cafeteria Canada. When Hannah Wittman first started traveling to Central Brazil more than a decade ago, she was astounded at the sheer tenacity of the small family farmers she met there. These were the “poorest of the poorest;” people who had been granted land through a constitutional provision that came into effect in the 80s. The idea was...
Hannah Piercey
July 10th, 2014
Each year, Mesamérica draws chefs, farmers, and food producers from around the world to Mexico City. This year’s program featured cooking demonstrations, discussions, showcases, and talks around the question: what do we eat in large cities, how, and why? Enrique Olvera, one of the world’s most renowned chefs, began Mesamérica to connect Mexico’s growing food community with inspiration from...

Upcoming Events

Workshop

The Growing Classroom

When: July 24, 2014 9:00AM
- July 25, 2014 3:30PM PST
Where: Santa Cruz, California
Conference

Farms & Food: Teaching the Hudson Valley from the Ground Up

When: July 29, 2014 9:00AM
- July 31, 2014 5:00PM PST
Where: Hyde Park, New York
Online

Webinar: School Garden Evaluation Made Easy

Register: Learn the basics (and benefits) of evaluation.

When: July 29, 2014 11:00AM
- 12:00PM

Recommended Reading

Published: July 11, 2014
The New York Times
A new study highlights nutritional benefits of organic food. (Photo: Christopher Paquette via Flickr/Creative Commons)
Published: July 9, 2014
Wall Street Journal
Alice Waters share her vision for the future of food. (Image: Brian Stauffer) 
Published: July 1, 2014
KQED Bay Area Bites
The Global Food initiative connects all ten UC campuses in an effort to build a more “nutritious and sustainable” food system.
Published: June 18, 2014
Bohemian
A new book, by artist Douglas Gayeton, examines local food systems at the grassroots level.