The Edible Education 101 course was created in conjunction with the 40th anniversary celebration of Chez Panisse Restaurant and Café in Berkeley, California. Alice Waters, founder of Chez Panisse and the Edible Schoolyard Project, launched the course in partnership with University of California, Berkeley to bring edible education to the university level. The course, a unique hybrid public lecture series and for-credit class, has been offered to undergraduate students and members of the general public for four semesters since 2011.
The 2015 course is instruced by Garrison Sposito and co-hosted by Mark Bittman and Robert Haas.
ANIM STEEL is the Executive Director and co-founder of the Real Food Challenge, a campaign to re-direct $1 billion of college food purchases toward local, fair, and sustainable sources within 10 years. Prior to Real Food Challenge, Anim led national initiatives at The Food Project in Boston and was a consultant with the Economic Development Assistance Consortium. Anim holds a B.A. in Astrophysics and History from Williams College and a Master's Degree in Public Policy from the Kennedy School of Government at Harvard. He is the recipient of a Prime Mover Fellowship for movement-building and an Echoing Green award for social entrepreneurship. Born in Ghana, Anim grew up in both West Africa and Washington, DC.
SARA MERSHA has been Director of Grantmaking and Advocacy at Grassroots International since 2010. She works to build and maintain long-term relationships with partner organizations and social movements led by peasants, indigenous peoples, women, and youth in the Global South. Sara also coordinates Grassroots' advocacy work, collaborating with other US allies as part of the US Food Sovereignty Alliance, the Climate Justice Alliance, and the Grassroots Global Justice Alliance. In 2014, Sara joined the Planning Committee of the Movement Generation Justice and Ecology Project. Born in Addis Ababa, Ethiopia, Sara has spent the majority of her life in the United States and brings years of experience connecting local community organizing (such as Direct Action for Rights & Equality, Providence, RI) with broader movement-building efforts. Sara was a visiting faculty member of the Ethnic Studies Department at Brown University. She completed a Master's degree at Brown's Center for Environmental Studies in 2014, focusing on the intersection of movements for climate justice and food sovereignty. And she is the proud aunt of 11 nieces and nephews.
MARK BITTMAN is an award winning journalist and cookbook author. He has written for the New York Times for 30 years, where he was "The Minimalist" in the Dining pages from 1997 to 2010. He is currently a Times columnist for the Op‐Ed pages (the first to have such a position in a major American newspaper), the Magazine, and the Food section. His books include the now‐standard How to Cook Everything as well as the groundbreaking Food Matters and Vegan Before 6:00, (VB6), which debuted at #1 on the Times Best Seller list. His most recently published book, How to Cook Everything Fast, is also a Times Best Seller. Throughout his career, he has made hundreds of television appearances, including Years of Living Dangerously, Showtime's Emmy‐winning documentary on climate change. His numerous professional honors include the James Beard Leadership Award and Books for a Better Life Lifetime Achievement Award.
Edible Education 101 is presented by the Edible Schoolyard Project, UC Berkeley Food Institute, College of Natural Resources, and UC Global Food Initiative with support from the UC Berkeley's Chancellor's Office, and the Epstein-Roth Foundation.
Edible Education 101 artwork designed by Julie Van Scoy.