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Edible Education

Science & FoodBy Science & FoodOct 22, 2013 5:30 PM

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Edible Education Featuring Alice Waters, Wendy Slusser, and David Binkle April 25, 2013

At this enlightening evening of food education, Chef Alice Waters shared valuable insights into food culture and her work with the Edible Schoolyard Project. Chef David Binkle and Dr. Wendy Slusser then provided an informative discussion on initiating change in how we eat through school lunches and healthy campuses. Watch the entire lecture or check out some of the shorter highlights below.

Alice Waters on fast food culture and slow food values

“I can’t tell you how many times I’ve been accused of being a Farmers market philanthropist because I believe in paying people for the true cost of their food and their products. And people say that I’m artificially driving up the prices of food in the markets. And I say, it’s the discounted prices that are artificial. I feel that it’s my responsibility to pay for the true cost of things, if I can.”

David Binkle on LAUSD’s school lunch program

“In our school district more than 80% of our children qualify from circumstances of poverty. And that is a real challenge for our children just to get a good, healthy, nutritious meal every day. So our job is to really provide that healthy, nutritious option to the children.”

Wendy Slusser on UCLA’s Healthy Campus Initiative

“UCLA serves as a leader in Los Angeles and around the world, and by prioritizing health in its broadest definition we are signaling that we value living well. And so what does the Healthy Campus Initiative focus on? Make the healthy choice the easy choice, so that we can live well, eat well, breathe well, move well, be well, and mind well.”

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