Edible Education 101 with Alice Waters: Course Overview and the Future of Edible Education Video Lecture | Edible Education: Understand Food & its production - Personal Skills

MAN: THERE IS GOING TO BE A
CITRUS QUIZ AT THE END.
GOOD EVENING EVERYONE.
WELCOME TO EDIBLE EDUCATION.
THANK YOU FOR BRAVING THE
ELEMENTS TONIGHT AND JOINING US
ON THIS HISTORIC OCCASION.
TONIGHT MARKS THE DEBUT OF THE
6TH TIME EDIBLE EDUCATION HAS
BEEN OFFERED AT UC BERKELEY.
THIS YEAR WE HAVE THE GREAT
PLEASURE OF HOSTING IT AT THE
HAAS SCHOOL OF BUSINESS.
IT HAS BEEN HOSTED AT THE SCHOOL
OF JOURNALISM AND COLLEGE OF
NATURAL RESOURCES.
GIVEN THE FACT THAT THE FOOD
BUSINESS GLOBALLY IS ESTIMATED
TO BE OVER $7 TRILLION A YEAR,
IT MAKES SENSE WE OUGHT TO HOST
IT HERE AT THE HAAS SCHOOL FOR
THIS YEAR.
THIS HAS EL LUST JUST HISTORY.
THIS IS THE BRAINCHILD OF ALICE
WATERS.
IT WAS HER VISION, HER ETERNAL
ENERGY TO EDUCATE TO BRING THIS
COURSE TO LIFE.
SHE HAS THE GOOD FORTUNE OF
WORKING WITH PEOPLE LIKE MICHAEL
POLLEN WHO WILL BE JOINING US
LATER IN THE SEMESTER AND MARK
BITTMAN AND OTHERS, VERY
DISTINGUISHED GROUP OF PEOPLE.
THIS SEMESTER WE ARE DELIGHTED
TO BRING SOME REALLY STELLAR
PEOPLE TO CAMPUS.
I JUST NEED TO REMEMBER WHAT I
DID WITH THAT.
OKAY.
WE ARE HERE AT A REALLY CRITICAL
MOMENT IN TIME.
THIS IS A MOMENT OF INFLEXION,
REALLY, FOR OUR SOCIETY,
POTENTIALLY OUR DEMOCRACY.
I THINK AS YOU WILL COME TO
LEARN IN THIS COURSE, THAT FOOD
IS REALLY WHAT CONNECTS ALL OF
US AND BRINGS US TOGETHER AND
LINKS US IN AN HE CAN LOGICAL
SYSTEM OF INTERDEPENDENCY.
WHAT WE REALLY HOPE TO DO THIS
SEMESTER IS BRING THAT TO LIFE
FOR YOU AND HELP YOU BECOME
ACTIVATED, IF YOU WILL, AS A
CITIZEN EATER, AS AN ACTIONIST,
AN ACTIVIST, AS A CONSCIOUS
BEING IN THE FOOD SYSTEM.
THIS QUOTE IS SOMETHING I KNOW
THAT ANIMATES ALICE DEEPLY
THROUGH OUT HER ENTIRE LIFE IN
THE WORLD OF FOOD.
IT IS A GREAT HONOR, REALLY, TO
BE HERE TONIGHT WORKING WITH
ALICE.
TRULY A LEGEND IN THE FOOD
WORLD, AND SHE IS GOING TO
PRESENT THE FIRST LECTURE THIS
EVENING.
BEFORE WE DO THAT, THOUGH, I
NEED TO DO A LITTLE BIT OF HOUSE
KEEPING WITH YOU.
THIS CLASS IS UNUSUAL IN THAT IT
HAS ABOUT 200 REGISTERED
STUDENTS FROM ALL ACROSS THE
UNIVERSITY AND THEN WE MAKE THE
REMAINING SEATS AVAILABLE TO THE
PUBLIC.
IF YOU ARE IN THE PUBLIC AND YOU
ARE HERE IN THE CLASS, WE WOULD
BE DELIGHTED FOR YOU TO JUST BE
PATIENT WITH US AS WE GET
THROUGH A LITTLE BIT OF THE
HOUSE KEEPING.
WE ARE GOING TO TRY TO MAKE THIS
AS ENGAGING FOR YOU AS POSSIBLE
AS WELL.
I ALSO JUST WANTED TO INTRODUCE
TO YOU THE TEAM THAT IS BRINGING
THIS TO YOU.
I AM WILL ROSENZWEIG, I AM A
FELLOW AT THE INSTITUTE FOR
BUSINESS AND SOCIALISM PACT
HERE.
I WAS COUNTING ON MY FINGERS
EARLIER TODAY.
THIS IS MY 18TH YEAR TEACHING
HERE AT HAAS.
I WAS THE FIRST PERSON TEACHING
A ENTREPRENEURIAL CLASS IN THE
BUSINESS SCHOOL BACK IN 1988.
SOME PEOPLE CALLED ME THE JOHNNY
APPLE SEED OF SOCIAL
ENTREPRENEUR SHIP AS I WENT
AROUND THE WORLD AND TAUGHT
OTHER PEOPLE HOW TO TEACH THE
SUBJECT.
NOW IT IS A CORE AND FAVORITE
TOPIC AT MANY BUSINESS SCHOOLS
AROUND THE WORLD.
WE HAVE BERKELEY TO THANK AS
BEING AN INNOVATOR IN THAT SPACE
AS THEY HAVE BEEN IN MANY OTHER
AREAS.
I HAVE OFFICE HOURS EVERY WEEK
PRECEDING THIS CLASS FROM 3 TO 4
IN THIS PROFESSIONAL FACULTY
SUITE WHICH IS F 502.
IF YOU CAN'T MAKE THOSE HOURS WE
CAN SET SOMETHING UP ON E-MAIL
OR SKYPE.
THIS COURSE WOULDN'T BE POSSIBLE
WITHOUT THE DILIGENT EFFORTS OF
ROHINI.
THAT'S ROHINI.
COULD YOU STAND UP.
BIG ROUND OF APPLAUSE.
HE IS OUR GRADUATE STUDENT
INSTRUCTOR AND WE HAVE THREE
READERS, TEACHING ASSISTANTS,
BRIAN, MIKAELA AND RYAN OVER
HERE.
BE NICE TO THEM.
THEY WILL BE READING YOUR
PAPERS.
ALSO I WANT TO ACKNOWLEDGE
HANNAH LOVE FROM ALICE'S OFFICE.
SHE HAS BEEN A PHENOMENAL
PARTNER.
BIG HAND FOR HANNAH.
(APPLAUSE)
SHE HAS BEEN HELPING US WITH ALL
OF THE INTRICATE LOGISTICS.
I WOULD LIKE TO THANK STEVE
FOLGERSTEIN WHO PROVIDED THE
FUNDING FOR US TO LIVE STREAM
THIS AROUND THE WORLD AND
VIDEOTAPE IT WHERE IT WILL BE
ARCHIVED ON THE EDIBLE
SCHOOLYARD PROJECT WEB SITE.
FOR THOSE OF YOU WHO HAVE
FRIENDS AND FAMILY THAT FIND THE
LECTURES INTERESTING YOU CAN
TELL THEM THEY CAN WATCH IT LIVE
AND PARTICIPATE IT THAT WAY AND
YOU CAN SEE THE FOOTAGE.
A COUPLE THINGS ABOUT THE
COURSE.
I LIKE TO GO OVER THE OBJECTIVES
WITH YOU QUICKLY.
ONE OF THE OBJECTIVES HERE IS TO
HELP YOU UNDERSTAND HOW THE FOOD
SYSTEM WORKS AND IS STRUCTURED,
HOW IT EXISTS TODAY, WHAT THE
VARIOUS RELATIONSHIPS, THE
POLICIES, INCENTIVES, FOR GOOD
OR BAD OR WORSE, HOW IT EXISTS
TODAY AND HOW WE ARE ALL SORT OF
COMPLICIT AND IMPLICIT IN THIS
COMPLEX SYSTEM THAT IS GEARING
UP TO FEED 9 BILLION PEOPLE ON
THE PLANET.
NO SMALL TASK.
WE WANT YOU TO UNDERSTAND YOUR
OWN ROLE IN THE FOOD SYSTEM AND
HOW THE CHOICES YOU MAKE EACH
DAY, WHETHER THEY ARE CONSCIOUS
OR UNCONSCIOUS, PLAY INTO THAT
FOOD SYSTEM.
ONE OF THE HOPES IS THAT YOU
WILL WAKE UP TO THE WAY YOU EAT
AND THE WAY YOU SPEND MONEY AND
THE WAY YOU INFLUENCE OTHERS AND
HOW EACH OF THOSE LITTLE ACTIONS
PLAYS INTO THE OVERALL OUTPUT OR
OUTCOMES IN THE FOOD SYSTEM.
WE LIKE TO HELP YOU CLARIFY YOUR
OWN VALUES, YOUR VALUES ARE WHAT
YOU CARE ABOUT.
THIS IS THINKING AHEAD AND THINK
ABOUT DEVELOPING A LONG-TERM
VISION, BUT ALSO TO THINK ABOUT
HOW YOU CAN MANIFEST YOUR VALUES
IN ACTIONS, HOW -- IN THE
BUSINESS WORLD WE CALL IT
OPERATIONALIZING YOUR VALUES FOR
COMPETITIVE ADVANTAGE.
THIS IS WHERE THE FOOD SYSTEM
MEETS THE FOOD MOVEMENT.
THE FOOD MOVEMENT IS WHERE YOU
WANT TO MOVE THE FOOD SYSTEM.
TO DO THAT, YOU HAVE TO BE
REALLY CLEAR ABOUT YOUR VALUES.
YOU WILL HEAR A LITTLE BIT MORE
ABOUT THAT TODAY TO GET YOU
STARTED.
BUT I HOPE ONE OF THE THINGS YOU
WILL DO IS EMERGE FROM THE CLASS
WITH A CLARITY ABOUT YOUR VALUES
AND HOW YOU WANT TO BRING THEM
INTO ACTION.
AND AGAIN, BY THE END OF THE
CLASS, MAYBE PERHAPS IN YOUR
SECOND PAPER YOU WILL BE ABLE TO
ARTICULATE ACTUALLY WHAT ARE YOU
GOING TO DO?
WHAT IS GOING TO REALLY
INFURIATE YOU THIS SEMESTER?
WHAT'S GOING TO GET YOU RILED
UP, ON EDGE, SOMETHING THAT YOU
JUST WANT TO CHANGE AND HOW ARE
YOU GOING TO GO DO IT?
WHAT IS GOING TO BE YOUR
PERSONAL ACTION PLAN?
ARE YOU GOING TO GO START A
COMPANY?
ARE YOU GOING TO WORK AND CHANGE
A LAW?
ARE YOU GOING TO CREATE SOME NEW
TOOLS IN THE MARKETPLACE THAT
AIDS IN CREATING BETTER ACCESS?
WHATEVER IT IS GOING TO BE, IT
IS ONE OF THE THINGS WE WANT YOU
TO COME OUT WITH.
AND THEN, IMPORTANTLY, ONE OF
THE THINGS THAT IS SO EXCITING
ABOUT THIS CLASS TO ME IS THAT
YOU ARE ALL COMING FROM
DIFFERENT BACKGROUNDS.
WE HAVE BIOLOGY MAJORS, INGE
NEARING MAJOR -- ENGINEERING
MAJORS, PUBLIC HEALTH MAJORS,
COMPUTER MAJORS ALL IN THIS
ROOM.
ONE OF THE THINGS I AM GOING TO
HELP YOU DO IS HELP YOU SEE HOW
DIFFERENT EDUCATIONAL
BACKGROUNDS MANIFEST IN TERMS OF
THEIR OWN LIVELIHOOD AND THE WAY
THEY ARE MAKING DIFFERENT FOOD
SYSTEMS.
WE WILL SHOW THE HALF OF THE
ILLUSTRIOUS ALUMNI FROM THIS
INSTITUTION STARTING WITH ALICE
WATERS TONIGHT.
ONE OF THE THEMES -- AN OVER
ARCHING THEME THIS YEAR, IT'S A
LITTLE BIT NEW.
I LIKE TO EXPLORE THE CONCEPT OF
TRANSPARENCY.
I PERSONALLY FEEL THAT THIS IS
AN IDEA THAT IS GOING TO LEAD TO
BREAKTHROUGHS IN THE FOOD
SYSTEM.
I JUST WANT TO PLANT THAT SEED
WITH YOU.
AS YOU THINK ABOUT QUESTIONS, I
WAS STRUCK TODAY THAT REALLY
NEITHER OF THE READINGS, THE
CIVIL EATS READING OR JOHN
LATHAM READING MENTIONED THE
WORD TRANSPARENCY.
I FOUND THAT TO BE KIND OF
INTERESTING.
THINK ABOUT TRANSPARENCY
THROUGHOUT THE SEMESTER AND WE
WILL SEE IF WE CAN DEVELOP A
PERSPECTIVE ON IT.
HERE'S HOW THE CLASS IS GOING TO
WORK EACH WEEK.
WE ARE GOING TO HAVE OUR WEEKLY
READINGS.
REALLY IMPORTANT FOR YOU TO DO
THE READINGS.
YOU WILL GET A LOT MORE OUT OF
THE CLASS.
WE WILL HAVE A CLASS MEETING, WE
WILL REVIEW THINGS A LITTLE BIT.
WE WILL UNDER LINE THINGS.
WE WILL ASK YOU TO SEND IN A
QUESTION EVERY WEEK, YOU
REGISTERED STUDENTS.
WE ARE GOING TO PICK SOME OF
THOSE QUESTIONS OUT.
SOME WEEKS WE MAY ASK YOU FOR A
TAKE ACTION RECOMMENDATION,
SOMETHING YOU THOUGHT OF OR
SOMETHING YOU ASK TO TAKE
ACTION.
WE ARE GOING TO HAVE A LOT OF
FANTASTIC GUEST LECTURERS.
WE HAVE EXPERTS IN PUBLIC POLICY
AND BIOLOGY AND MICROBIOME, IN
LABOR, IN FARMING.
IT IS AN AMAZING GROUP OF
PEOPLE.
WE HAVE ALL OF THE LEADERS OF
THE FOOD MOVEMENT COMING TO THIS
CLASS THIS SEMESTER.
WE WILL ARE GOING TO EMPHASIZE
THEY ARE GOING TO GET THE LION'S
SHARE OF THE TIME IN FRONT OF
YOU.
WE WILL HAVE A TAKE ACTION
EXCERPT AND ALUMNI PATHWAYS.
SO ONE OF THE THINGS FOR THOSE
OF YOU WHO CAME ON EVENT BRITE
WE HAVE TO GET A TICKET EACH
WEEK AND LOOK AT THE
REGISTRATION AND THE COURSE
WHICH CHANGES EVERY WEEK.
GO TO EVENT BRITE ON THURSDAY
THE DAY AFTER THE COURSE.
WE HAVE TECHNOLOGY IN THIS
CLASS.
HOW MANY PEOPLE HERE HAVE AN
ICLICKER?
WE ARE GOING TO TEST THE
ICLICKER IN A MINUTE.
WE WOULD APPRECIATE IT IF YOU
DON'T USE YOUR COMPUTERS OR YOUR
PHONES IN THE CLASS.
I KNOW SOME OF YOU ARE TAKING
NOTES.
I FIND FOR THE SPEAKERS IT IS
KIND OF DISTRACTING.
I WOULD APPRECIATE IT IF YOU
WOULD PUT DOWN YOUR LAP TOP
ESPECIALLY WHEN YOU HAVE THE
GUEST SPEAKERS.
IF YOU WANT TO TAKE NOTES BRING
AN OLD-FASHIONED NOTEBOOK.
THAT'S A GREAT WAY TO DO IT.
IF YOU WANT TO TWEET OR
INSTAGRAM OR DO SOME KIND OF
CONVEYANCE THAT YOU ARE HERE
WITH LIVING LEGENDS, YOU CAN DO
THAT AT THE BEGINNING OR THE END
OF THE CLASS.
I DON'T MIND YOU SPREADING THE
WORD ABOUT IT, BUT WE WOULD
APPRECIATE IT IF YOU DON'T
VIDEOTAPE OR LIVE STREAM OR
FACEBOOK LIVE WHILE WE ARE GOING
AT IT HERE.
SO ROHINI, WHY DON'T YOU COME UP
AND WE ARE GOING TO TEST THE
ICLICKERS.
ATTENDANCE IS TAKEN BY ICLICKER.
WE ARE GOING TO ASK YOU TO
REVEAL YOUR PRESENCE EACH WEEK.
THIS IS A PASS, NO CLASS PASS.
THIS IS A TWO-UNIT CLASS.
TO REMIND EVERYBODY THE ETHICAL
CODE OF CONDUCT AT UC BERKELEY
IS YOU CAN'T GIVE YOUR ICLICKER
TO ANYBODY ELSE TO CHECK YOU IN
FOR THE CLASS.
IF THAT HAPPENS YOU
AUTOMATICALLY DON'T PASS THE
CLASS.
WOMAN: BOTH PARTIES DON'T PASS
THE CLASS.
WILL: ARE YOU READY?
A YES, B NO.
SEE HOW MANY WISE GUYS WE HAVE
IN THE CLASS HERE.
WE WILL GIVE YOU ABOUT 10 MORE
SECONDS.
WE WON'T SHOW THAT ONE.
QUESTION?
THEY ARE NOT WORKING UP THERE?
WOMAN: ARE YOU ABLE TO GET IT
NOW?
WILL: TRY IT NOW.
MY CLICK -- IF ICLICKER DIDN'T
WORK AND YOU ARE HERE THEY WILL
CHECK YOU OH OF THE LIST
MANUALLY.
NEXT WEEK COME AND SIT CLOSER.
AS I MENTIONED THERE ARE WEEKLY
READINGS AND THERE IS A WEEKLY
QUESTION YOU SUBMIT.
YOU NEED TO GET THE QUESTION IN
BY 11:59 ON SUNDAY NIGHT.
DON'T PROCRASTINATE ON THE
READING.
GET AHEAD OF THEM.
AND THEN WE ARE ALSO GOING TO
ASK 1, 2 OR 3 IN CLASS QUESTIONS
RELATED TO THE CONTENT IN THE
CLASS AND YOU WILL USE YOUR
ICLICKER FOR THAT.
THAT ENCOURAGES YOU TO STAY
DURING THE LECTURE OR TO BE
PRESENT.
WE ARE GOING TO HAVE TWO FOUR TO
FIVE PAGE PAPERS ONE IN THE
MIDDLE ONE CLOSER TO THE END.
WE WILL PROVIDE IT WITH PROMPTS.
WE WANT IT TO BE A PERSONAL SORT
OF REFLECTIVE PAPER THAT DRAWS
AGAIN ON THE READINGS AND THE
CONTENT FROM THE GUEST LECTURES.
ALL SET?
OKAY.
IN TERMS OF GRADING, FOR THOSE
OF YOU THAT CARE AT ALL ABOUT
THAT.
ATTENDANCE PLUS THE WEEKLY
QUESTIONS, PLUS THE ICLICKER
QUESTIONS IN CLASS IS GOING TO
BE 50 PERCENT OF YOUR GRADE.
THEN THE OTHER 50 PERCENT ARE
THE TWO PAPERS SO THAT'S 25 AND
25.
YOU HAVE GOT SOME READINGS FOR
THIS WEEK.
THE READINGS ARE PRIMARILY
PROVIDED BY THE SPEAKERS.
WE HAVE ASKED EACH OF THE
SPEAKERS TO PROVIDE YOU WITH A
RECOMMENDATION, SOMETHING THEY
WOULD LIKE YOU TO READ.
SOME OF OUR GUESTS ARE
ENORMOUSLY TALENTED WRITERS, AND
FOR INSTANCE, ROBERT RICE WILL
BE HERE FEBRUARY 1ST.
NEXT WEEK WE HAVE DAVID MAS
MASUMOTO, ONE OF THE BRILLIANT
FARMERS OF ALL TIMES.
HE WROTE MY FAVORITE BOOK
"EPITAPH FOR A PEACH" IF YOU
WANT TO READ A BEAUTIFUL BOOK
ABOUT FRUIT AND FARMING AND
LEGACY, IT IS A WONDERFUL READ.
REALLY GIVE YOURSELF TIME,
BECAUSE THE READINGS THAT YOU
WILL SEE LIKE THEY ARE FROM THIS
WEEK, THEY ARE A MIX.
YOU WILL GET A NEWS ARTICLE.
YOU WILL GET A SCIENTIFIC
ANALYSIS AND YOU WILL GET A
SHORT STORY OR A PIECE OF
FICTION OR A PIECE OF BIOGRAPHY.
WE WANT YOU TO RELISH THE
READINGS.
WE HAVE BEEN THOUGHTFUL ABOUT
THOSE.
DO YOU HAVE ANY FURTHER
QUESTIONS HERE?
ANY ONE?
YES?
(INAUDIBLE QUESTION)
MAN: I DON'T KNOW ANYTHING ABOUT
THAT.
IT DOESN'T WORK FOR THIS CLASS.
SORRY.
YOU WILL HAVE TO RENT IT OR BUY
IT.
ANY OTHER QUESTIONS?
HERE'S MY BURNING QUESTION FOR
YOUR ICLICKER CHALLENGE TODAY.
ARE YOU READY?
GET YOUR ICLICKER OUT.
HERE'S THE QUESTION.
ACCORDING TO JONATHAN LATHAM,
THE FOOD MOVEMENT IS DIFFERENT
FROM OTHER SOCIAL MOVEMENTS
BECAUSE...
A, IT IS A LEADERLESS MOVEMENT,
B, IT IS BASED ON A BIOLOGICAL
UNDERSTANDING OF THE WORLD.
C, IT'S INTERNATIONAL AND LOW
BUDGET.
D, ALL OF THE ABOVE.
E, I DON'T KNOW, I DIDN'T DO THE
READING.
SO LET'S TEST THE ICLICKER AGAIN
AND WE WILL COME BACK TO YOU.
ABOUT 10 SECONDS.
WOMAN: OKAY, WE ARE CLOSING THE
POLL.
WILL: B THAT'S CORRECT.
94 OF YOU GOT IT RIGHT.
10 OF YOU WERE HONEST.
THAT'S HOW THAT WORKS.
WE WILL TRY TO MAKE IT FUN.
WE WILL TRY TO CREATE A USEFUL
QUESTION FOR YOU TO STIR YOU UP
AND GET YOU THINKING.
SO ONWARD.
I AM HOPING THAT IN SOME WAYS
THIS CLASS WILL BE SOBERING.
SOME OF THE TOPICS WE ARE GOING
TO BE DISCUSSING ARE VERY
CONCERNING, VERY CHALLENGING.
I DON'T KNOW IF YOU SAW THE NEWS
TODAY, BUT WE JUST HIT THE
RECORD TEMPERATURES FOR THE
THIRD CONSECUTIVE YEAR AND MORE,
SO SCIENTISTS ARE GETTING QUITE
CONCERNED THAT THEIR CLIMATE
MODELS MAY ACTUALLY
UNDERESTIMATE THE POTENTIAL.
AS YOU WILL LEARN DURING THIS
SEMESTER, FOOD IS IMPLICATED IN
EVERYTHING, HEALTH AND
SUSTAINABILITY, LABOR,
NUTRITION, WELL-BEING,
EVERYTHING IS CONNECTED.
I WANTED TO JUST READ TO YOU
THIS QUICK EXCERPT FROM THIS
ARTICLE WE SENT YOU.
YOU CAN'T FIX AGRICULTURE
WITHOUT ADDRESSING IMMIGRATION
OR LABOR WITHOUT RETHINKING
ENERGY POLICIES.
YOU CAN'T IMPROVE DIETS WITHOUT
REDUCING INCOME INEQUALITY WHICH
IN TURN REQUIRES UNQUALIFIED
EQUAL RIGHTS FOR WOMEN AND
MINORITIES.
YOU CAN'T ENCOURAGE PEOPLE TO
COOK MORE AT HOME WITHOUT
QUESTIONING GENDER ROLES OR THE
DOUBLE OR TRIPLE SHIPS THAT POOR
PARENTS OFTEN MUST ACCEPT TO
MAKE ENDS MEET.
YOU CAN'T FULLY CHANGE THE ROLE
OF WOMEN WITHOUT TACKLING THE
FUTURE OF WORK, CHILD CARE AND
EDUCATION.
YOU CAN'T ADDRESS CLIMATE CHANGE
WITHOUT CHALLENGING THE POWER
CORPORATIONS AND THEIR CONTROL
OVER THE STATE AND NOT SO
INCIDENTALLY, WITHOUT
CHALLENGING BIG FOOD.
THE FIGHT FOR HEALTHY DIETS IS
PART AND PARCEL OF THESE OTHER
STRUGGLES AND IT WILL BE WON OR
LOST ALONG SIDE THEM.
IT IS ALL CONNECTED.
THE COMMON THREADS ARE JUSTICE
FAIRNESS AND RESPECT.
A SUSTAINABLE FOOD SYSTEM CANNOT
EXIST INSIDE AN UNSUSTAINABLE
POLITICAL OR ECONOMIC SYSTEM.
I DON'T KNOW ANY ONE WHO HAS
SPENT MORE TIME IN THEIR
LIFETIME MAKING SURE THAT PEOPLE
UNDERSTAND THESE MESSAGES.
I HAD THE GREAT GOOD FORTUNE OF
MEETING ALICE WATERS IN 1990.
I WILL NEVER FORGET THAT.
THIS IS ALICE RECEIVING THE
NATIONAL HUMANITIES MEDAL FROM
PRESIDENT OBAMA JUST A COUPLE OF
YEARS AGO.
I WAS STRUGGLING TO THINK ABOUT
HOW TO INTRODUCE ALICE FOR OUR
CLASS TONIGHT, AND I THOUGHT,
THERE IS ONE PERSON WHO IS
ABSOLUTELY IMMORTAL NOW, WHO
MANY OF YOU PROBABLY HAD KNOWN
OF HEARD OF.
SOME OF YOU MAY NOT HAVE.
I THOUGHT I WOULD JUST PLAY YOU
A LITTLE INTRODUCTION TO START
OUR PROGRAM TONIGHT.
JUST GIVE ME ONE MINUTE TO...
WILL: A LITTLE PRAYER.
IT'S WORTH WAITING FOR.
BOB?
WHERE IS BOB?
WORKED A MINUTE AGO.
IT ALWAYS DOES THAT.
DOES IT DO THAT TO YOU, TOO?
THE VIDEO SWITCH THEY DON'T TELL
YOU IT'S HAPPENING.
ALICE, IF IT DOESN'T WORK WE ARE
GOING TO HAVE TO -- THIS IS
REAL -- I LOVE THIS.
HERE IT IS.
\M\M
WOMAN: ALICE WATERS STARTED A
REVOLUTION IN 1971.
LIKE ALICE YOURSELF, IT WASN'T A
QUIET UP RISING.
SHE OPENED HER LEGENDARY
RESTAURANT CHEZ PANISSE SHE
ALREADY MADE A COMMITMENT TO
SERVE THE FINEST AND FRESHEST OF
INGREDIENTS.
OF COURSE THIS IS ONLY POSSIBLE
WHEN FINE SEASONABLE PRODUCE IS
AVAILABLE, AND WITH ALICE AT THE
FOREFRONT, AN INCREASING NUMBER
OF CHEFS AROUND THE COUNTRY WHO
HAVE BEEN ENCOURAGING A NETWORK
OF FARMERS, RANCHERS AND
FISHERMEN TO PROVIDE THEM WITH
THE BEST.
HER PHILOSOPHY WAS SIMPLE.
IF THERE'S A REAL DEMAND THEN
THE FARMERS WILL PLANT IT AND IF
WE ASK FOR IT OFTEN ENOUGH WE
WILL GET IT.
IT IS NOT SURPRISING ALICE
WATERS SHOULD TEACH A NATION HOW
TO EAT, SINCE TEACHING HAS BEEN
HER LIFE.
AFTER GRADUATING FROM THE
UNIVERSITY OF CALIFORNIA
BERKELEY, SHE SPENT TIME IN
LONDON TRAINING AT THE ORIGINAL
MONTESSORI SCHOOL, AND THEN SHE
TRAVELED TO FRANCE WHERE SHE
FELL IN LOVE WITH THE COUNTRY,
THE PEOPLE AND THE FOOD.
RETURNING TO BERKELEY TO FINISH
HER STUDY, SHE BEGAN COOKING
FRENCH DINNERS AT HOME FOR
FRIENDS.
SOON FRIENDS BEGAN BRINGING
FRIENDS AND FRIENDS OF FRIENDS.
ALICE THOUGHT SHE HAD TO CHARGE
FOR HER MEALS.
LITERALLY BEGAN TO SHAPE CHEZ
PANISSE.
SHE HAS BECOME A LEGEND AND
ICON.
WE ARE FORTUNATE SHE IS
CONTENTED TO BE WITH US ON OUR
MASTER CHEF SERIES TO SHARE SOME
OF HER THOUGHTS AND FEELINGS AND
HER TECHNIQUES WITH FOOD.
BEFORE I JOINED HER IN HER HOME
KITCHEN, ALICE TOOK ME SHOPPING
AT HER FAVORITE LOCAL MARKET
WHERE SHE SAID, WE WILL LET THE
VEGETABLES LEAD US AROUND.
WITH BEAUTIFUL FRESH PRODUCE
PRESENTATION CAN BE AS SIMPLE AS
THIS FENNEL SALAD SHE IS ABOUT
TO SHOW US WITH THE FRESH
MUSHROOMS AND PARMIGIANO
REGGIANO CHEESE AND OIL.
WHAT ARE YOU GOING TO DO WITH
IT?
ALICE: THIS IS A WONDERFUL
WINTER VEGETABLE.
IT IS MY FAVORITE.
WE ARE GOING TO MAKE A FENNEL
SALAD BY SLICING IT VERY, VERY
THINLY.
I THINK SLICING IT THAT WAY
GIVES IT A WHOLE DIFFERENT
TEXTURE TO THE SALAD.
WOMAN: IT MAKES A DIFFERENT
TASTE.
ONE QUESTION, THIS IS SO YOUNG
AND TENDER.
WILL: I DON'T WANT TO MAKE YOU
TOO HUNGRY.
I LOVE THAT WHEN JULIA CHILDS
EATS A THIN SLICE OF FENNEL AS
IF IT WAS A BRAND NEW VEGETABLE.
I THINK THAT WAS ONE OF THE
GREATEST MOMENTS.
WITHOUT FURTHER ADIEU, IT IS A
GREAT PLEASURE TO WELCOME THE
STANDARD BEARER, ALICE WATERS.
(APPLAUSE)
.
ALICE: (INAUDIBLE)
THOUGHT, CAN I
BE STRAIGHT WITH
HER?
I MEAN, SHE WOULD ASK ME THESE
QUESTIONS.
OF COURSE SHE KNEW THE ANSWER.
I JUST HAD TO PLAY ALONG WITH
IT.
IT WAS JUST LIKE THE FENNEL, BUT
IT WAS REALLY AMAZING, REALLY
AMAZING.
I AM VERY, VERY PLEASED TO BE
HERE I HAVE TO SAY.
I HAVE WANTED THIS COURSE TO
HAPPEN EVERY YEAR.
IT WAS THE 40TH BIRTHDAY OF CHEZ
PANISSE.
IT WASN'T REALLY MY IDEA.
IT WAS MY COLLEAGUE'S IDEA,
KATRINA AND CAROLINE WHO ARE
PART OF THE FOUNDATION.
THEY KNEW THAT I WANTED TO
FIGURE OUT HOW TO GET A COURSE
AT THE UNIVERSITY OF CALIFORNIA
SO WE MET WITH MICHAEL POLLEN
AND HE AGREED AND THAT WAS HOW
IT BEGAN.
IT WAS A LITTLE BITTEN -- LITTLE
BIT ENDANGERED THIS YEAR BECAUSE
WE COULDN'T FIND ANYBODY IN A
DEPARTMENT WHO WOULD TAKE IT ON.
WE ARE VERY HAPPY AT THAT WILL
DECIDED TO DO THAT.
I AM GOING TO READ YOU A SPEECH
THAT I HAVE BEEN WORKING ON FOR
SOME TIME, AND THEN I AM GOING
TO TALK WITH YOU A LITTLE BIT
ABOUT THE EDIBLE SCHOOLYARD
PROJECT AND THEN WILL AND I ARE
GOING TO ANSWER YOUR QUESTIONS,
WE HOPE.
THAT'S THE PLAN.
I WOULD LIKE TO BEGIN AND BEGIN
RIGHT HERE.
THE FRENCH PHILOSOPHER SAID OVER
200 YEARS AGO THE DESTINY OF
NATIONS DEPENDS ON THE WAY THEY
NOURISH THEMSELVES.
I HAVE ALWAYS BEEN STRUCK BY
THIS PHRASE.
I USED TO THINK IT HAD TO DO
PRIMARILY WITH GOURMET EATING
AND REFINED DINING.
BUT OVER THE YEARS AND BECAUSE
OF THE WORK I HAVE DONE WITH THE
PEOPLE I HAVE MET IN THE FOOD
MOVEMENT, I REALIZE THE
PHILOSOPHER WAS SPEAKING ABOUT
SOMETHING MUCH MORE PROFOUND.
HE WAS ADDRESSING THE
FUNDAMENTAL WAYS WE CARE FOR
OURSELVES, FOR EACH OTHER AND
FOR THE PLANET.
I THINK IF HE WERE ALIVE TODAY
HE WOULD SAY, QUOTE, THE DESTINY
OF THE WORLD DEPENDS ON HOW WE
NOURISH OURSELVES, OR AT LEAST I
HOPE HE WOULD.
YOU SEE, I THINK HE MIGHT HAVE
FELT THAT ALL OF THE SERIOUS
PROBLEMS THAT WE FACE TODAY,
OBESITY AND DIABETES,
ADDICTIONS, DEPRESSION PESTICIDE
USE, GMO, THE ECONOMY, LAND USE,
WATER USE, FAIR WAGES FOR
WORKERS, VIOLENCE, TERRORISM,
PROPERTY, CHILDHOOD HUNGER, THE
OVER ARCHING FEAR OF CLIMATE
CHANGE, YOU NAME IT, ALL OF
THESE ISSUES, EACH AND EVERY ONE
OF THEM ARE AS GROSS OF A MUCH
BIGGER MORE ENCOMPASSING
PROBLEM.
THEY ARE THE CONSEQUENCES OF A
MUCH MORE FUNDAMENTAL THING, A
DEEPLY ROOTED SYSTEMIC CONDITION
THAT PROVIDE THE SOIL, AS YOU
WILL, THAT ALL OF THESE OTHER
TERRIBLE THINGS COME OUT OF.
AND UNLESS WE DEAL WITH THE
DEEPER, LARGER, MORE PERVASIVE
CONDITIONS, I FEEL ALL OF OUR
WELL INTENTIONED ATTEMPTS TO
SOLVE THE PROBLEMS OF THIS WORLD
WILL ULTIMATELY FAIL.
IT IS LIKE TREATING THE SYMPTOMS
OF A DISEASE WITHOUT DEALING
WITH THE ROOT CAUSES OF THE
DISEASE ITSELF.
NOW, I HAVE BEEN MAKING A SPEECH
ON THIS SUBJECT FOR THE LAST FEW
YEARS TRYING TO REFINE THIS
MESSAGE.
IN FACT, I AM IN THE PROCESS OF
REALLY PUTTING IT DOWN VISUALLY
AND A MANIFESTO SO EVERYONE CAN
EASILY UNDERSTAND WHAT I WANT TO
SPEAK TO YOU ABOUT TODAY.
I HAVE GIVEN A VERSION OF THIS
SPEECH TO MOST OF THE EDIBLE
EDUCATION COURSES THAT CAME
BEFORE YOU.
BEAR WITH ME IF YOU HAVE HEARD
SOME OF THIS BEFORE, BUT I DON'T
THINK ANY ONE CAN HEAR ENOUGH OF
THIS.
IT IS WHAT EDIBLE EDUCATION IS
FUNDAMENTALLY ABOUT, AND IN MY
OPINION, WHY IT IS SO NECESSARY.
SO, WHAT IS THIS DEEP SYSTEMIC
CONDITION THAT IS AT THE ROOT OF
ALL OF OUR PROBLEMS?
THE AUTHOR ERIC SCHLOSSER, ONE
OF MY PERSONAL HEROS AND ONE OF
THE GREAT MUCKRAKERS OF OUR
TIMES AND ALSO WILL BE A SPEAKER
AT THE SERIES HAS POINTED OUT
THAT IN THE UNITED STATES WE
LIVE IN FAST FOOD NATION.
FAST FOOD IS THE DOMINANT WAY
PEOPLE EAT IN THIS COUNTRY.
MOST PEOPLE DON'T UNDERSTAND
THIS.
AND WHAT I MUST BE SURE YOU
REALIZE AND IT IS SOMETHING I
HAVE COME TO REALIZE OVER THE
LAST DECADE OR SO MYSELF IS THAT
FAST FOOD IS NOT ONLY ABOUT
FOOD, IT IS MUCH BIGGER.
IT IS WAY BIGGER.
IT IS ABOUT CULTURE.
FAST FOOD NOT ONLY AFFECTS OUR
DIET, IT ALSO AFFECTS OUR
RITUAL, OUR TRADITION, OUR
BEHAVIORS, OUR RELATIONSHIP,
EXPRESSIONS, LAWS, WAYS OF
WORKING, SYSTEMS AND WAYS OF
DOING THINGS.
THE EFFECT OF FOOD DOESN'T JUST
HAPPEN ON FREEWAYS OR IN MALLS
OR IN AIRPORTS.
IT PERMEATES EVERYTHING FROM THE
WAY WE LOOK AT THE WORLD TO THE
WAY WE OPERATE IN IT TO HOW WE
SEE OURSELVES, HOW WE EXPRESS
OURSELVES, TO THE WAY WE DO
BUSINESS, TO OUR ARCHITECTURE,
TO OUR ENTERTAINMENT, OUR
JOURNALISM OR HOW WE TREAT EACH
OTHER, HOW WE INTERACT WITH EACH
OTHER OR IN MANY CASES THESE
DAYS HOW WE DON'T INTERACT WITH
EACH OTHER.
THE CLOTHES WE WEAR, WHAT WE BUY
AND SELL, OUR PARKS, OUR
SCHOOLS, OUR POLITICS AND THE
LIST GOES ON.
FAST FOOD CULTURE HAS BECOME THE
DOMINANT CULTURE IN THE UNITED
STATES, AND I WORRY THAT IT IS
BECOMING THE DOMINANT CULTURE OF
THIS WORLD.
I HAVE ONE SIP OF WATER.
THAT'S IT OVER HERE.
THIS IS THE BIGGER CONDITION,
THE SOIL THAT I FEEL ALL OF THE
OTHER PROBLEMS GROW OUT OF.
FAST FOOD CULTURE.
LIKE ALL CULTURES, FAST FOOD
CULTURE HAS ITS OWN VALUES.
FAST FOOD VALUES.
THESE VALUES SATURATE OUR WAY OF
THINKING AND FORM OUR WAY OF
DOING THINGS SO THOROUGHLY THAT
IN MY MIND WE DON'T EVEN SEE
THEM ANY MORE.
THEY ARE A PART OF OUR MAKE UP,
PART OF THE LANDSCAPE, PART OF
OUR BIOLOGY AT THIS POINT.
I FEAR PART OF OUR DAILY LIVES.
THEY COMPLETELY DEGRADE OUR
HUMAN EXPERIENCE.
AN EXAMPLE OF A FAST FOOD
CULTURE VALUE IS UNIFORMITY.
THE IDEA THAT EVERYTHING SHOULD
BE THE SAME NO MATTER WHERE YOU
GO.
YOU KNOW THE PIZZA YOU GET HERE
ON TELEGRAPH AVENUE SHOULD BE
EXACTLY LIKE THE ONE YOU GET IN
TOKYO.
THE SHIRTS, THE T-SHIRT YOU BUY
IN BROOKLYN SHOULD MATCH EXACTLY
THE ONE YOU HAVE IN SYDNEY,
AUSTRALIA, OR THERE'S SOMETHING
WRONG WITH IT.
IT IS NOT A COOL THING.
WE TAKE THIS VALUE FOR GRANTED.
WE ACTUALLY LIKE IT A LOT.
IT THRILLS US.
IT IS MODERN.
IT COMFORTS US.
OR LIKE ALL FAST FOOD VALUES,
UNIFORMITY MASKS DEEPER, DARKER
ISSUES.
IN THIS CASE I WOULD SAY THE
PRESSURE TO CONFORM, THE LOSS OF
INDIVIDUALITY OR THE RESPECT FOR
UNIQUENESS.
EVEN PREJUDICE AND CONTROL.
ALL EGGS SHOULD LOOK THE SAME.
ALL HOUSES SHOULD LOOK ALIKE.
EVERY ONE SHOULD LOOK THE SAME
OR YOU REPORT THEM.
SPEED, SPEED IS ANOTHER FAST
FOOD VALUE.
THINGS SHOULD HAPPEN REALLY
FAST.
THE FASTER, THE BETTER.
I HAVE TO CONFESS, THIS IS ME.
IN ORDER -- YOU ORDER IT, YOU
WANT TO GET IT.
YOU WANT IT, YOU SHOULD HAVE IT
RIGHT THEN, NO WAITING.
THE FASTER SOMETHING IS DONE,
THE BETTER.
WHEN WE LIVE LIKE THIS, I FEAR
THAT NOT ONLY DO OUR
EXPECTATIONS GET WARPED, BUT WE
ALSO BECOME EASILY DISTRACTIBLE.
WE LOSE OUR SENSE THAT THINGS
TAKE TIME, THAT THE BEST THINGS
TAKE TIME, LIKE GROWING FOOD OR
COOKING OR LEARNING OR GROWING A
BUSINESS OR GETTING TO KNOW
SOMEONE.
THESE DAYS IF THERE'S NOT
INSTANT GRATIFICATION WE GET
FRUSTRATED, THERE'S NO MATURITY,
NO TIME FOR REFLECTION, NO
PATIENCE.
THE FASTER IT IS DELIVERED, THE
FASTER IT IS COMMUNICATED.
THE MORE VALUABLE.
TIME IS MONEY.
WHO MANY COWS CAN YOU SLAUGHTER
IN THE SLAUGHTERHOUSE IN A DAY?
HUMAN MANY PATIENCE CAN YOU SEE
IN AN HOUR.
HOW FAST CAN YOU DOWN YOUR
LUNCH?
AVAILABILITY.
THERE'S ANOTHER FAST FOOD VALUE.
THE IDEA THAT WE SHOULD BE ABLE
TO GET WHATEVER WE WANT,
WHEREVER WE ARE, WHENEVER WE
WANT IT, 24/7.
WE SHOULD BE ABLE TO GET A
TOMATO IN SWITZERLAND IN THE
MIDDLE OF WINTER.
WE SHOULD BE ABLE TO GET EVIAN
WATER IN NAIROBI.
WE SHOULD BE ABLE TO GET A PEACH
IN BERKELEY IN FEBRUARY.
YOU SHOULD HAVE CELL PHONE
COVERAGE WHEREVER YOU GO.
I GUESS I KNOW THAT ONE.
THIS TWISTED IDEA OF
AVAILABILITY TO ME NOT ONLY
SPOILS PEOPLE BUT CAUSES THEM TO
LOSE TRACK OF WHERE THEY ARE IN
TIME AND SPACE.
SEASONS STOP MATTERING.
WHAT'S INDIGENOUS TO CERTAIN
PLACES HAS BECOME UNCLEAR AND
ALMOST IRRELEVANT.
THERE'S ALWAYS A FEELING THAT
THERE'S SOMETHING BETTER OVER
THERE.
LOCAL CULTURE AND THE
SPECIALNESS OF WHAT IS HAPPENING
HERE AND NOW BECOMES LESS
IMPORTANT THAN A BIG HOMOGENIZED
FAST FOOD, GET ANYTHING YOU WANT
GLOBAL REALITY OR IN MY VIEW,
UNREALITY.
BEING PRESENT TO WHAT'S GOING ON
AROUND YOU IS DEVALUED.
I MEAN, JUST LOOK AT HOW MANY
PEOPLE ARE LOOKING AT THEIR CELL
PHONES ADDS THEY WALK DOWN THE
STREET.
I AM NOT EVEN SURE THEY ARE
AWARE OF WHERE THEY ARE.
YES, AND HOW MANY OF YOU ARE
CHECKING YOUR CELL PHONES RIGHT
NOW?
GO AHEAD.
YOU CAN CHECK THEM.
CHEAPNESS.
CHEAPNESS.
THE THIS ONE DRIVES ME CRAZY.
IN THE UNITED STATES THERE'S A
COMPLETE MIXING UP OF THE IDEA
OF AFFORDABILITY WITH CHEAPNESS.
THERE'S A DEEP FEELING THAT
VALUE IS EQUATED WITH BARGAINS.
NO ONE UNDERSTANDS THE REAL COST
OF THINGS ANY MORE, BECAUSE ONE,
NOBODY TELLS THEM.
AND TWO, EVERYTHING IS PRICED
ARTIFICIALLY, SUPPORTED BY
SUBSIDIES AND CORPORATE SLIGHT
OF HAND AND CREDIT.
THE BECAUSE I BELIEVE IN PAYING
PEOPLE FOR THE TRUE COST OF
THEIR WORK AND THE PRODUCT.
PEOPLE SAY I AM DRIVING UP THE
PRICES OF FOOD IN THE MARKETS.
I SAY IT'S THE DISCOUNTED PRICES
THAT ARE ARTIFICIAL.
I FEEL IT IS MY RESPONSIBILITY
TO PAY THE REAL COST OF FOOD IF
I CAN.
NOW THERE WAS AN OP ED IN THE
NEW YORK TIMES ABOUT A YEAR AGO.
A SMALL ORGANIC FARMER DESCRIBED
QUITE ELOQUENTLY HOW HE AND
OTHER FARMERS HE KNEW NEEDED TO
WORK ONE OR TWO JOBS TO KEEP
THEIR FARMS GOING.
HE SAID IT WAS A MYTH THAT SMALL
FARMERS LIKE HIS THAT WERE
MAKING THEM.
I THINK IT WOULDN'T BE A MYTH IF
THE FARMERS WERE PAID
APPROPRIATELY FOR THE BEAUTIFUL
FOOD THAT THEY PROVIDE FOR ALL
OF US.
THE TRUTH IS, AND IT IS
SOMETHING WE ALL NEED TO LEARN,
THINGS CAN BE AFFORDABLE, BUT
THEY CAN NEVER BE CHEAP.
WHEN I HEAR SOMEBODY SAY, I JUST
GOT IT CHEAPER OVER THERE, I
JUST FEEL INTUITIVELY THAT
SOMEBODY SOMEWHERE IS BEING SOLD
OUT.
IF YOU CANNOT PAY FOR SOMETHING
HERE WITHOUT SOMEONE OVER THERE
NOT GETTING WHAT THEY DESERVE.
YOU CANNOT NOT PAY FOR SOMETHING
HERE AND NOT EXPECT TO HAVE
OTHER PROBLEMS IN YOUR LIFE OVER
THERE LIKE A ROUNDING
ENVIRONMENT OR YOUR HEALTH OR
INTERNATIONAL RELATIONS OR HUMAN
RIGHTS FOR THAT MATTER.
IN THE END ALL OF THESE DEALS
COST US MUCH, MUCH MORE MONEY,
ALL OF US.
AND I THINK WE KNOW WHAT HAPPENS
WE DON'T WANT TO FACE IT.
THERE ARE MANY OTHER FAST FOOD
VALUES AND I AM SURE YOU CAN
IDENTIFY SOME FOR YOURSELF.
THEY ARE VISIBLE AT FIRST BUT
ONCE YOU START TO NOTICE THEM
YOU SEE THEM EVERY WHERE.
WORK IS DRUDGERY, THAT ONE.
MANY OF US ACCEPT THIS AS
NATURAL.
I ASSURE YOU WORK DOESN'T HAVE
TO BE DRUDGERY UNLESS YOU ARE IN
A SYSTEM CREATED OR SUPPORTED BY
A FAST FOOD CULTURE.
WORK IN MY MIND, THOUGH AT TIMES
DIFFICULT SHOULD ACTUALLY
PROVIDE US A VALUE AND
ACCOMPLISHMENT, AND A SENSE OF
PURPOSE AND SATISFACTION, A
CERTAIN KIND OF PLEASURE.
FAST FOOD CULTURE BY ITS VERY
NATURE, FOR ITS VERY SURVIVAL
STRIPS WORK OF ALL OF THESE
POSSIBILITIES AND MAKES US ALL
BELIEVE THAT WORK SHOULD BE
SOMETHING DEGRADING AND
MEANINGLESS AND HAL LOW, A JOB
JUST TO GET US THROUGH, TO MAKE
MONEY.
FAST FOOD CULTURE BLEEDS US OF
OUR HUMANITY AS WE WORK WITHIN
IT.
SADLY AS WE WORK INSIDE THAT
CULTURE, WE INADVERTENTLY TRAP
OURSELVES INSIDE.
WHAT REALLY GETS TO ME, THAT
AFTER THEY CONVINCED US THAT
WORK IS DRUDGERY, FAST FOOD
CULTURE THEN PROVIDE US WITH
THOSE PLEASURES TO FILL THE
EMPTINESS OF THE DISSATISFIED
WORK LIFE.
SO THESE PLEASURES, FOR EXAMPLE
FAST FOOD AND THE INCESSANT
GAMING AND TV BINGE WATCHING AND
HOURS ON FACEBOOK AND ALCOHOL
AND CRUISE SHIPS ALL OF THE REST
THAT I LIKE TO CALL CONSUMPTION
VACATIONS.
THEY GORGE THEMSELVES TO MAKE
THEMSELVES FEEL BETTER.
SOME OF THOSE SPRING BREAK
VACATIONS KIND OF LOOK LIKE
THAT.
BASICALLY, THE WAY I SEE IT,
FAST FOOD CULTURE SEPARATES WORK
AND PLEASURE FOR US, AND THEN
PROFITS FROM THE SEPARATION.
MORE IS BETTER.
MORE IS BETTER.
THAT'S ANOTHER FAST FOOD VALUE.
THE MORE YOU PILE ON YOUR PLATE
THE HAPPIER YOU WILL BE.
THE MORE MASSIVE THE STORE, THE
BETTER.
THE MORE ACTION YOU HAVE THE
MORE CONNECTED YOU ARE GOING TO
BE FULFILLED.
BASICALLY THE MORE YOU HAVE AND
THE MORE CHOICES OFFERED, THE
BETTER.
NOW I FIND THIS VALUE TOO
STRANGE, BECAUSE WHEN I GET TOO
MUCH STUFF, TOO MANY CHOICES, I
GET OVERWHELMED AND FEEL
BURDENED BY THEM.
THERE'S NO ROOM FOR DISCERNMENT.
THERE IS JUST WASTE AND VOLUME.
AT CHEZ PANISSE WE ARE
CRITICIZED FOR HAVING ONLY ONE
MENU.
IT WAS THE ONLY WAY I COULD
SIMPLIFY THINGS AND GUIDE PEOPLE
TOWARDS WHAT I WANTED THEM TO
TASTE AND TO FEEL AND TO KNOW
ABOUT.
NOW PEOPLE LOOK FORWARD TO ONE
MENU SO THEY CAN FOCUS ON
TASTING, SOMETHING THAT MAYBE
THEY WOULDN'T HAVE CHOSEN FOR
THEMSELVES, SOMETHING THAT THEY
CAN SAVOR AND REMEMBER.
I HEARD AN INTERESTING THING A
WHILE AGO ACTUALLY IT WAS.
THERE'S A CHAIN OF RESTAURANTS
THAT ARE IN ENGLAND AND IN THE
UNITED STATES.
IN THE RESTAURANT IN ENGLAND,
THEY SERVE HALF OF THE AMOUNT
THAT THEY DO FOR THE RESTAURANTS
IN THE UNITED STATES.
I DON'T KNOW WHAT THE MORAL OF
THIS STORY IS EXACTLY, BUT I
DON'T THINK IT IS MORE IS
BETTER.
AS YOU KNOW, WE HAVE A OBESITY
EPIDEMIC IN THIS COUNTRY AND I
THINK IT IS CONNECTED WITH THE
IDEA OF MORE IS BETTER.
IT'S A PHYSICAL MANIFESTATION OF
IT.
SOME FAST FOOD VALUES ARE MORE
ABSTRACT AND ELUSIVE LIKE
TERMINOLOGY FOR INSTANCE AND HOW
IT IS USED OR MISUSED AND THE
CONFUSION AROUND US.
WHAT DOES ORGANIC MEAN THESE
DAYS?
IS NATURAL.
FOR THAT MATTER, WHAT DOES LOCAL
MEAN OR FAIR TRADE OR EVEN
FRESH?
IT SEEMS LIKE THE DEFINITION OF
THESE TERMS HAVE BEEN HIJACKED,
AND THEY SEEM TO PLUCK --
FLUCTUATE AND HAVE MORE TO DO
WITH MARKETING AND PRESENTATION
THAN THEY HAVE TO DO WITH AN
EFFORT TO CLARIFY AND INFORM.
WHAT'S SCARY IS HOW FAST THESE
TERMS GET HIJACKED.
IN MY FIELD WHEN WE SEE A NEW
TREND THAT WORKS, LIKE
SUSTAINABILITY, IT GETS GRABBED
IMMEDIATELY BY THE FAST FOOD
CULTURE AND IT IS USED EVERY
WHERE INDISCRIMINATELY.
IN NO TIME THE TERM BECOMES
MISLEADING AND CLOUDY AND
MEANINGLESS.
AND THERE ARE MANY OTHER
SLIPPERY TERMS THAT I AM AWARE
OF.
HOW ABOUT PESTICIDE FREE?
OR FDA APPROVED?
HOW ABOUT THE LAST HONEST PIZZA.
BEHIND THE TERMINOLOGY, THE
TERMINOLOGY IS THE ISSUE OF
STANDARD.
WHAT STANDARDS ARE WE REALLY
USING AND WHERE DID THEY COME
FROM?
THERE SEEMS TO BE STANDARDS BUT
THEY DON'T MEAN ANYTHING OR
WORSE THEY REDUCE STANDARDS.
LIKE IN THE CASE OF SCHOOLS THEY
MANIPULATE STANDARDS IN ORDER TO
RECEIVE FINANCIAL AID.
OR FOOD COMPANIES THAT LOBBY TO
GET CHEMICALS CONSIDERED AS
NATURAL INGREDIENTS IN THEIR
PRODUCTS.
IN OTHER CASES IT SEEMS TO ME WE
ARE TOO WILLING TO COMPROMISE OR
TO CHANGE OUR STANDARDS OR
ABANDON THEM ALL TOGETHER.
WE SERVE FILTERED WATER AT CHEZ
PANISSE MAINLY BECAUSE WE DON'T
BELIEVE THAT THE WATER THAT
COMES OUT OF THE MOUNTAINS IS
REAL -- OUT OF THE FOUNTAINS IS
REALLY SAFE.
WE ARE NOT SO SURE ABOUT --
FILTERED WATER.
WE DON'T SERVE BOTTLED WATER.
WE SERVE FILTERED WATER AT THE
RESTAURANT, BECAUSE WE AREN'T
SURE ABOUT THE CITY WATER IS
REALLY WHAT THEY SAY IT IS.
WE ARE NOT SO SURE ABOUT THAT
TERM GRASS FED.
YOU CAN USE THAT TERM EVEN IF
THE ANIMALS ARE ONLY GRASS FED
FOR TWO WEEKS.
IN SO MANY CASES, IT IS A LIE.
ANOTHER FAST FOOD VALUE,
DISHONESTY.
MAYBE IT'S THE BIGGEST ONE OF
ALL.
SOMETHING THAT HAS REALLY BEEN
CONCERNING ME THESE DAYS IS THE
IDEA OF ADVERTISING AND
BRANDING.
COMPANIES GET YOU TO FEEL SO
FAMILIAR WITH THEIR BRAND AND
THEIR ADS THAT WHEN YOU COME
ACROSS AN INGREDIENT THAT LOOKS
SLIGHTLY DIFFERENT OR
UNFAMILIAR, YOU DON'T TRUST YOUR
OWN PERSONAL JUDGMENT ABOUT IT.
AND BECAUSE IT DOESN'T HAVE A
BRAND, YOU THINK THERE'S
SOMETHING WRONG WITH IT.
YOU LOSE YOUR CONFIDENCE AND
DECIDE IT'S WORTHINESS.
YOU DON'T HAVE THE CONFIDENCE TO
DECIDE IT'S WORTHINESS.
THIS IS A GREAT EXAMPLE OF HOW
DISEMPOWERING FAST FOOD CULTURE
CAN BE.
I SAW A BUMPER STICKER A LONG
TIME AGO.
MAYBE YOU SAW IT, TOO.
IT SAID IF WE ARE WHAT WE EAT,
THEN I AM FAST, CHEAP AND EASY.
I DON'T THINK I CAN SAY IT ANY
BETTER THAN THAT.
THE REASON THAT THESE VALUES ARE
SO IMPORTANT TO ME IS BECAUSE
THEY SHAPE BEHAVIOR.
THE CULTURE AROUND US IS GLAMOR
RISING AND PROMOTING VALUES THAT
HUMANIZE US, ALL OF US.
NATURALLY, WE ARE GOING TO LEARN
DEHUMANIZING BEHAVIOR.
IF WE ACT IN WAYS THAT
DEHUMANIZE US, ALL OF THE
PROBLEMS I WAS TALKING ABOUT AT
THE BEGINNING OF THIS TALK CAN'T
HELP BUT OCCUR.
THEY ARE ALL ACTUALLY PROBLEMS
OF DEHUMANIZATION.
YES, THERE IS A FAST FOOD
CULTURE AND YES IT PERMEATES
EVERY ASPECT OF OUR LIVES.
FORTUNATELY, THERE IS AN
ANTIDOTE, SLOW FOOD CULTURE.
SLOW FOOD CULTURE IS NOT AS
FLASHY OR AS AGGRESSIVE AS FAST
FOOD CULTURE, BUT IT IS JUST AS
ENTICING AND ADDICTIVE I WOULD
LIKE TO SAY.
IT IS A RICHER, DEEPER, TRULY
AFFIRMING AND FULFILLING
CULTURE.
RIGHTNESS.
RIGHTNESS IS A SNOW FOOD -- SLOW
FOOD VALUE.
A PARTICULAR MOMENT WHEN THE
ESSENCE OF SOMETHING IS AT ITS
PRIME AND ITS GREATEST
EXPRESSION, WITH THE MOST
VITALITY AND POWER.
WHEN SOMETHING IS RIGHT, WHETHER
IT IS A FRUIT OR A CREATIVE IDEA
OR A POLITICAL MOVEMENT, IT
MEANS THAT IT HAS REACHED ITS
PEAK PERFORMANCE LEVEL.
IT HAS INGESTED ALL OF THE
NUTRIENTS INTEGRATED AND ALL OF
THE RESOURCES AND IS READY TO
FLOURISH AND GIVE NATURALLY.
IF SOMETHING IS NOT RIGHT.
IT IS NOT READY.
IT IS STILL WEAK AND UNDER
DEVELOPED PRETENDING TO BE READY
JUST IN THE SHADOW OF WHAT IT
COULD BE.
RIPENESS MAY SOUND ESOTERIC BUT
THERE'S A TIME FOR EVERYTHING
AND IT IS IMPORTANT TO DISCERN
WHEN THAT TIME MIGHT BE.
CHERRIES ARE MOST VIBRANT IN THE
SPRING AND A COUPLE IS READY TO
GET MARRIED AT A CERTAIN MOMENT.
THE TIME IS RIGHT FOR POLITICAL
CHANGE.
AND I HAVE TO SAY I AM FEELING
THAT RIGHT NOW.
ACTUALLY, I AM ALWAYS FEELING
THAT.
INTERCONNECTEDNESS IS ANOTHER
SLOW FOOD VALUE.
THE REALIZATION WE ARE ALL
CONNECTED TO EACH OTHER AND
EVERYTHING AROUND US.
THE FEELING OF BEING SUPPORTED
BY AND DEPENDENT UPON SOMETHING
BIGGER THAN OURSELVES LIKE OUR
DEEP CONNECTION TO NATURE, WHEN
WE REALLY FEEL
INTERCONNECTEDNESS, YOU WANT TO
TAKE CARE OF THINGS.
IT NATURALLY AND PLEASURABLY
LEADS TO RESPONSIBILITY AND
EMPATHY AND LOVE.
YOU MAKE SURE THE WATER UPSTREAM
IS CLEAN SO THE FARMER
DOWNSTREAM GROWS BETTER FOOD.
YOU MAKE SURE THE INFORMATION
YOU PASS ON THROUGH THE SOCIAL
MEDIA IS BENEFICIAL TO PEOPLE
NOT AT THE THOSE CRUEL TO THE
WHOLE NETWORK.
THERE ARE NO TRUE
ENVIRONMENTALISM WITHOUT A SENSE
OF INTERCONNECTEDNESS.
PERSONALLY, I HAVE NEVER
UNDERSTOOD HOW ONE COULD CALL
ONESELF AN ENVIRONMENTALIST WHEN
THEY DON'T EAT CONSCIENTIOUSLY.
AND VICE VERSA.
HOW CAN YOU EAT CONSCIENTIOUSLY
AND NOT CONSIDER YOURSELF AN
ENVIRONMENTALIST?
EATING CONNECTS YOU TO
EVERYTHING ON THE PLANET ALMOST
BY DEFINITION.
SO HOW YOU ARE EATING AND HOW
YOU ARE CONNECTING WITH THE
PLANET IS SO IMPORTANT.
WHEN YOU ARE CONNECTED IN A
POSITIVE WAY TO WHERE YOUR FOOD
COMES FROM, YOU ACTUALLY TIE
GUEST.
YOU LITERALLY DIGEST THE
ENVIRONMENTAL QUALITY OF THE
FOOD.
WE LITERALLY ARE WHAT WE EAT.
THANKFULLY SLOW FOOD VALUES ARE
INTRINSIC TO US.
WE ARE BORN WITH THEM.
THEY ARE A PART OF OUR
BIOLOGICAL MAKEUP AT THE VERY
CORE OF OUR ESSENCE.
THEY HAVE JUST BEEN COVERED UP
AND DEADENED BY THE ALL THE OF
THE FAST FOOD CULTURE AROUND US.
THEY ARE JUST WAITING TO BE
AWAKENED.
AND IT JUST TAKES A SPARK.
MAYBE IT'S THE TASTE OF AN APPLE
PYRITE OUT OF THE OVEN OR A WALK
THROUGH THE RED WOOD ON CAMPUS
RIGHT AFTER THE RAIN, A SMILE ON
YOUR SISTER OR BROTHER'S FACE
WHEN YOU COME HOME FROM SCHOOL.
THE FEELING OF A YOUNG KID
SITTING ON YOUR LAP AND YOU ARE
READING TO THEM.
ONCE YOU HAVE AWAKENED SLOW FOOD
VALUES IN YOUR LIFE YOU CAN'T
LET GO OF THEM.
YOU WANT MORE.
THEY GROW IN YOU AND BECOME
ALIVE IN YOU AND YOUR PERCEPTION
SHIFTS AND YOUR EXISTENCE
BRIGHTENS IN LOTS OF WAYS
WITHOUT ANY EFFORT.
THAT'S WHAT HAPPENED TO ME WHEN
I WENT TO FRANCE WHEN I WAS 19.
IT IS LIKE -- I THINK OF IT LIKE
THE EARTH THAT IS BEING PARCHED
AND AT A FIELD IF IT IS WATERED
IT COMES BACK TO LIFE.
I ALWAYS SAY IT'S LIKE FALLING
IN LOVE.
THAT USED TO BE EASY.
REMEMBER?
MY JOURNEY AT CHEZ PANISSE IS AN
EXAMPLE OF HOW AWAKENING SLOW
FOOD VALUES MAY SHAPE THINGS.
I AM SORRY TO USE CHEZ PANISSE
BUT IT'S THE ONLY BUSINESS
EXAMPLE I KNOW.
I HAVE BEEN DOING IT FOR 45
YEARS.
WHEN WE STARTED IN 71 WE WEREN'T
REALLY TRYING TO START A
REVOLUTION OR MAYBE WE WERE A
LITTLE.
WHAT WE WERE REALLY TRYING TO DO
WAS RECREATE A WAY OF LIFE I HAD
EXPERIENCED IN FRANCE AS A
STUDENT.
THAT IS HOW WE LUCKED OUT.
FRANCE AT THAT TIME -- THIS WAS
IN THE EARLY 60'S.
FRANCE WAS A SLOW FOOD CULTURE.
FRENCH PEOPLE LIVED IN A
DIFFERENT WAY, MOVING IN
DIFFERENT RHYTHM.
THEY FOCUSED ON DIFFERENT
VALUES.
AND BY TRYING TO RECREATE THE
EUROPEAN CAFE LIFE, WE AT CHEZ
PANISSE WITHOUT REALLY THINKING
ABOUT IT, NATURALLY EXPRESSED
SLOW FOOD VALUES IN EVERY
DECISION WE MADE.
I AM NOT TALKING ABOUT
MONUMENTAL DECISIONS HERE.
I AM TALKING ABOUT WHAT KIND OF
CHAIRS SHOULD WE GET FOR THE
DINING ROOM?
ONES THAT REFLECT CRAFTSMANSHIP
AND BEAUTY OR DO WE PUT IN
PLASTIC CHAIRS THAT REEK OF
UNIFORMITY AND PRODUCTION.
LET'S GET MISMATCHED SILVER
WEAR.
WE BOUGHT IT AT THE FLEE MARKET
WHICH WAS MORE AFFORDABLE AND
BEAUTIFUL INSTEAD OF THE
INDUSTRIAL RESTAURANT SUPPLY
FLAT WEAR.
LET'S PUT FLESHLY PICKED FLOWERS
ON THE TABLE.
THAT REMIND US WHAT SEASON WE
ARE IN.
LET'S PLAY MUSIC IN THE
BACKGROUND THAT BRINGS PEOPLE
ALIVE AND DOESN'T DROWN OUT
THEIR CONVERSATIONS.
THESE SMALL PERSONAL DECISIONS
WERE LIKE MAGIC, BECAUSE LIKE I
SAID, THEY HAD SLOW FOOD VALUES
EMBEDDED IN THEM.
THE SAME THING HAPPENED IN THE
KITCHEN.
WE STARTED COOKING OVER A FIRE
AND FORGING FOR FOOD.
THEY WERE FULL OF CHANTERELLES
BACK THEN.
HAVE YOU BEEN OUT SINCE THE RAIN
ANYBODY?
THE HILLS ARE FULL OF
CHANTERELLES RIGHT NOW.
CONNECTING WITH THE LOCAL
ORGANIC FARMERS, PULLING OYSTERS
RIGHT OUT OF THE WATER THE DAY
WE GOT THEM AND SERVED THEM.
BECAUSE THAT'S THE WAY THAT THEY
HAD DONE IT IN FRANCE.
I ONCE SAID I WASN'T INTERESTED
IN MAKING MONEY.
CAN YOU IMAGINE?
NOT AT ALL.
I HAVE NEVER BEEN.
THE PRIORITY IS TO MAKE SURE
THAT THINGS TASTED GOOD.
IF IT TOOK TOO MUCH OLIVE OIL,
TOO BAD.
WE JUST USED TOO MUCH OLIVE OIL.
THANK GOD, THANK GOD WE MADE
MONEY ULTIMATELY.
I THINK IF YOU DO THINGS WITH
INTEGRITY AND PURITY, THINGS
ALWAYS TURNOUT.
WHAT I MEAN, IF YOU END UP WITH
MORE THAN A BUSINESS, YOU END UP
WITH A WAY OF LIFE THAT SUPPORTS
YOU AND NURTURES YOU INSIDE.
I CAN ALMOST CRY AT THAT.
SO, THIS IS WHY I STOOD FOR
FAMILY BELIEFS IN EDIBLE
EDUCATION.
I REALLY FEEL IF YOU UNDERSTAND
AND PUT INTO PRACTICE THESE
KINDS OF THINGS THAT I AM
TALKING ABOUT, A NEW KIND OF
LEARNING AND LIVING WILL BECOME
AS MICHAEL POLLEN WOULD SAY,
SECOND NATURE TO ALL OF YOU.
I DON'T KNOW HOW MANY OF YOU
KNOW, BUT I WAS A MONTESSORI
TEACHER BEFORE I OPENED CHEZ
PANISSE.
I HAD SEEN FIRST HAND HOW THE
MONTESSORI METHODS OF TEACHING
WORKED.
MONTESSORI WAS -- BY THE WAY,
SHE LIKED FOOD.
SHE LIKED FOOD.
BUT YOU KNOW, SHE WAS ITALIAN.
IT WAS SO IMPORTANT TO THE
ITALIAN CULTURE BY THE WAY THAT
THEY PUT HER ON THE MONEY.
SHE WAS ON THE LIRA NOTE.
UNFORTUNATELY IT IS A EURO NOW.
SHE IS NOT THERE.
MONTESSORI'S PHILOSOPHY IS BASED
ON AN EXPERIENTIAL EDUCATION OF
THE SENSES, SEE, HEAR, TOUCH,
SMELL, TASTE.
THE SENSES ARE THE PATHWAYS INTO
OUR MINDS.
I BELIEVE AND I HAVE SEEN WHEN
STUDENTS'S SENSES ARE STIMULATED
AND OPEN, NOT ONLY DOES THEIR
LEARNING IMPROVE, BUT THEY ALSO
GET A CLEARER PERSPECTIVE ON THE
WORLD AND THEIR PLACE IN IT.
IT IS A TRIED AND TRUE PEDAGOGY
THAT FIRST WORKED -- THIS IS A
VERY INTERESTING STORY.
BECAUSE IT FIRST WORKED IN THE
SLUMS NEAR NAPLES AND IN INDIA.
WITH CHILDREN WHOSE SENSES HAD
BEEN CLOSED DOWN BECAUSE OF THE
POVERTY AND THE HARSHNESS OF
THEIR LIVES.
TODAY STUDENTS SENSES ARE CLOSED
DOWN IN SIMILAR WAYS.
MANY BY POVERTY AND VIOLENCE.
BUT ALL, ALL BY THEIR UNWITTING
INDOCTRINATION TO FAST FOOD
CULTURE.
THINK ABOUT IT.
EVERY MOMENT OF OUR LIVES WE ARE
CONFRONTED WITH IT, ON TV, ON
THE COMPUTER, IN OUR TEXTBOOKS.
OUR SMART PHONES AND OUR MUSIC,
ON OUR CLOTHES.
IN THE ADVERTISING INSIDE SCHOOL
HALLWAYS.
ALL OF THE EVENTS?
WITH ALL OF THE FAST FOOD ON
EVERY CORNER.
EVEN IN DRUG STORES IN PARKS IT
IS REALLY INESCAPABLE.
IT IS NOT JUST GARDENS IN
SCHOOLS THAT WILL BE ABLE TO
ADDRESS THE DEEPLY ENTRENCHED
ISSUES OF THE FAST FOOD CULTURE.
I AM NOT TALKING ABOUT A SPECIAL
ENVIRONMENTAL AWARENESS CLASS OR
IMPROVING THE FOOD SERVICE ON
CAMPUS.
THESE THINGS ARE PART OF IT.
I AM TALKING ABOUT SOMETHING
MORE PROFOUND, AWAKENING THE
SENSES OF THE STUDENT.
I AM TALKING ABOUT A LARGER,
MORE RADICAL APPROACH TO
CHANGING THE FACE OF SCHOOLS BY
INTEGRATING SLOW FOOD VALUES
INTO ALL ASPECTS OF COWARDLY
LIFE.
IT IS ABOUT CHANGING THE
PEDAGOGY, THE PHILOSOPHY BEHIND
WHAT WE TEACH, HOW WE TEACH IT
AND WHERE WE TEACH IT.
IT IS ABOUT RE-IMAGE INNING
SCHOOLS FROM THE GROUND UP.
THERE HAVE ALWAYS BEEN TWO
INTERRELATED STRANDS RUNNING
THROUGH THIS FOOD MOVEMENT.
ON THE ONE HAND THERE IS THE
VISIBLE ONE, THE ONE THAT YOU
ARE ALL FAMILIAR WITH, THE
DRAMATIC CHANGES, THE RISE IN
POPULARITY WE HAVE SEEN OVER THE
LAST 50 YEARS IN TERMS OF COOK
CAN AND FARMING AND EATING, FOOD
AWARENESS AND TASTE AND
RESTAURANT STYLES AND ATTENTION
TO INGREDIENTS AND LIFESTYLE
PATTERNS AND COOKING SHOWS, ET
CETERA.
AROUND THE SECOND STRAND IS THE
POLITICAL AND THE PHILOSOPHICAL
STRANDS, AND THE ONE THAT
ADDRESSES LARGER, SOCIAL AND
ENVIRONMENTAL ISSUES LIKE
ECONOMIC FAIRNESS, HEALTH,
POLLUTION, PESTICIDE USE AND
WORKERS RIGHTS AND INTERNATIONAL
TRADE RELATIONS.
CHEZ PANISSE ALWAYS HAD ITS
PLANT FIRMLY.
WE WERE COOK FIRST.
WE UNDERSTOOD QUITE QUICKLY THAT
THE POLITICAL AFFECTED WHAT WAS
ON THE PLATE.
ALSO VICE VERSA.
FOCUS ON THE PLATE AND IT
ENTICED AND DREW PEOPLE INTO THE
POLITICS OF THE DAY.
SEDUCE THEM IF YOU WILL.
WHAT WAS ON THE PLATE NO MATTER
HOW BEAUTIFUL IT WAS IT IS A
CALL TO ACTION.
WE NEED AT THAT CALL TO ACTION
MORE THAN EVER.
NOW AN AMAZING THING HAPPENED AT
CHEZ PANISSE THREE YEARS AGO,
JANUARY 7TH, THREE YEARS AGO.
WE HAD A BEAUTIFUL DINNER FOR
ALL OF THE CHANCELLORS OF THE
UNIVERSITY OF CALIFORNIA AND THE
PRESIDENT OF THE UNIVERSITY
JANET NAPOLITANO.
OF COURSE I KNEW WHAT THIS
MEANT, THAT THIS WAS A PLACE
WHERE WE COULD CREATE THE
POSITIVE VISIONARY CHANGE.
I WANTED THEM TO BE THERE.
I ALWAYS FEEL BETTER WHEN I AM
FEEDING PEOPLE IDEAS REMEMBER
THAN JUST TALKING TO THEM.
SO IT WAS CRAB SEASON AND WE
HAVE THE BEAUTIFUL CRAB SALAD
AND WE HAD CHICKENS THAT WERE
ROASTING ON THE FIREPLACE AND
EVERYBODY WOULD SEE THAT FROM
THE DINING ROOM.
FOR DESSERT THERE WAS A WARM
APPLE TART AND SOME HONEY ICE
CREAM FOR DESSERT.
THERE WERE TWO BIG LONG TABLES
AND WE WERE TALKING ABOUT HOW TO
PREPARE STUDENTS FOR THE WORLD
AND HOW WE WERE GOING TO
INTEGRATE THESE BIG IDEAS THAT I
HAVE BEEN TALKING ABOUT INTO THE
WHOLE UNIVERSITY KITCHEN.
AND I WAS WORRIED THAT THERE
WASN'T GOING TO BE THIS SENSE OF
URGENCY THAT I FEEL.
SO I JUST INVITED MICHAEL POLLEN
THERE FOR INSURANCE.
THE EVENING WENT NATURAL AND IT
WAS GOING JUST THE WAY I HOPED.
I NEVER IMAGED THAT JANET
NAPOLITANO WOULD STAND UP AT THE
END OF THE DINNER AND SHE SAID I
WANT TO CREATE A CONTACT FOR
SUSTAINABILITY.
SHE SAID THAT SHE WANTED TO HAVE
EVERY ONE COMMIT THEMSELVES TO
ASSEMBLING -- I WANT TO QUOTE
THIS RIGHT.
A UNIVERSITY WIDE INITIATIVE TO
FOCUS ON THE SCIENTIFIC,
CULTURAL, ENVIRONMENTAL,
SUSTAINABLE AND HEALTH ACTIONS
OUT OF ASPECTS OF FOOD.
AND SHE WANTED THIS TO BE
ACCOMPLISHED BY 2025.
FOR ME, IT WAS REALLY AN
HISTORIC MOMENT.
IT WAS LIKE SIGNING THE
DECLARATION OF INDEPENDENCE.
AND IT SHOWED ME, SHE WENT
AROUND.
SHE WROTE IT DOWN BY HAND AND
SHE WENT AROUND THE WHOLE ROOM
AND EVERYBODY SAW IT.
IT SHOWED ME THAT IT IS POSSIBLE
TO CREATE DRAMATIC CHANGE.
BUT WE HAVE IMAGINE IT IN ORDER
TO CREATE IT.
THESE IDEAS THAT I HAVE BEEN
TALKING ABOUT DONE WITH JUSTICE
AND BEAUTY REALLY INSPIRE
PEOPLE.
EVERYBODY FEELS COMPELLED TO
MAKE THEM HAPPEN.
WHAT'S SO GREAT ABOUT THE FOOD
MOVEMENT IS IT CAN INSPIRE
PEOPLE BEAUTIFULLY AND
PLEASURABLY, SEDUCE THEM BACK TO
A BETTER, MORE HUMAN WAY OF
LIFE.
AND THAT IS WHY I CALL IT A
DELICIOUS REVOLUTION.
THANK YOU.
(APPLAUSE)
RIGHT NOW I AM GOING TO SHOW YOU
A VIDEO (INAUDIBLE).
WOMAN: EDIBLE EDUCATION IS AN
EDUCATION IN LIFE.
HOW TO GROW UP AND BE HEALTHY.
FOOD IS THE CONDUIT.
FOOD IS THE ICE BREAKER.
FOOD IS WHAT BRINGS PEOPLE
TOGETHER.
WE INVITE STUDENTS INTO THE
CLASSROOM AND WE INVITE THEM TO
FALL IN LOVE.
ALICE: THE GARDEN BECOMES YOUR
TEACHER.
IT IS THAT GARDEN THAT TEACHES
THE VALUE WE NEED TO LIVE ON
THIS PLANET.
WOMAN: EDIBLE EDUCATION IS NOT
AN ADD ON.
IT IS NOT SOMETHING EXTRA THAT
YOU MIGHT PUT INTO YOUR SCHOOL.
IT IS ACTUALLY AT THE HEART OF
YOUR SCHOOL.
FOOD CONNECTS US TO POLITICS.
IT CONNECTS US TO THE
ENVIRONMENT.
IT CONNECTS US TO THE HEALTH OF
OUR FAMILY AND COMMUNITY AND
FRIENDS.
MAN: IT IS HOW YOU CHOOSE AND
HOW TO MAKE IT MAKES US BETTER
CITIZENS IN THE WORLD IN WHICH
WE LIVE.
WOMAN: THERE'S NOT A SINGLE
ACADEMIC SUBJECT THAT CANNOT BE
ENLIVENED AND ENRICHED WITHOUT
EDIBLE EDUCATION.
MAN: WE USE IT AS A MEDIUM FOR
TEACHING SCIENCE, FOR TEACHING
MATH AND TEACHING COLLABORATION
AND HOW TO WORK WITH PEOPLE THAT
ARE DIFFERENT THAN YOU.
WOMAN: EDIBLE EDUCATION IS
INTERACTIVE.
YOU ARE NOT SPEAKING OF A
CLASSROOM AS JUST CHAIRS AND
TABLES AND SOMEBODY IN THE FRONT
TEACHING.
THIS IS THE WHOLE DIFFERENT KIND
OF PEDAGOGY.
WOMAN: MANY KIDS AREN'T INSPIRED
PAPER AND PENCIL BUT ARE
INSPIRED WITH PAPER AND PENCIL
WHEN IT IS CONNECTED TO
SOMETHING REAL.
IT CHANGED MY IDEA ABOUT WHAT
EDUCATION IS AND WHAT IT COULD
BE.
WOMAN: WHEN CHILDREN ARE
SCHEDULED TO GO INTO THE GARDEN
OR THE KITCHEN THEIR ATTENDANCE
IS PERFECT.
THEY DON'T MISS SCHOOLS ON THE
DAYS THEY COME INTO THE KITCHEN.
WOMAN: IT IS INTEGRAL TO WHAT'S
HAPPENING IN THAT CAFETERIA.
MAN: I CAN GO INTO A SYSTEM AND
CHANGE WHAT IS NEEDED I CAN
CHANGE THE FACILITIES, I CAN
CHANGE THE FOOD AND THE STAFF IF
I DON'T HAVE THE EDUCATION
PIECE, THEY ARE NOT GOING TO EAT
IT.
WOMAN: EDIBLE EDUCATION GETS
KIDS EXCITED ABOUT EATING REAL
FOOD.
WOMAN: THE AMOUNT OF INQUIRY
ABOUT HOW DO I DO THIS IN MY
COMMUNITY?
HOW DO I SET IT UP, IT BECAME SO
OVERWHELMING.
IN 2009 WE DECIDED TO START THE
EDIBLE SCHOOLYARD ACADEMY.
MAN: NICE TO MEET YOU.
WOMAN: WE TAKE 100 PEOPLE FROM
ALL OVER THE WORLD AND WE
DISTILL EVERYTHING WE KNOW AND
SHARE IT.
ONE OF THE WONDERFUL THINGS
ABOUT THIS WORK IS THAT IT IS
APPLICABLE TO EVERY PERSON AND
EVERY COMMUNITY.
MAN: I AM JAKE.
I AM FROM NEW YORK.
MAN: I WORK AT THE BALTIMORE
PUBLIC CHARTER SCHOOL.
MAN: A CHEF AND RESTAURANTEUR.
WOMAN: WE ARE A TEAM FROM IDAHO.
WE ARE JUST STARTING A BRAND NEW
SCHOOL GARDEN PROGRAM.
IT HAS BEEN REALLY GREAT TO
SHARE IDEAS AND GROW RESOURCES
AND REALIZE YOU ARE NOT ALONE.
IT IS GREAT TO BE A PART OF THIS
WILDFIRE CHANGE.
WOMAN: I AM SENDING NOTES AND
PICTURES AND SAYING WE HAVE TO
IMPLEMENT THIS.
WOMAN: I HAVE NEVER BEEN TO A
CONFERENCE THAT FILLED MY HEART
AND MY HEAD.
I AM SO EXCITED EVERY DAY TO BE
HERE.
WHEN WE FIRST STARTED OUR GARDEN
IT SEEMED LIKE A DAUNTING TASK.
NOW WE ARE LIKE WE CAN DO THIS.
WOMAN: PEOPLE COME FROM AROUND
THE COUNTRY AND AROUND THE WORLD
TO FEEL PART OF THE MOVEMENT.
WE HAD 600 PROGRAMS ON THE
EDIBLE SCHOOLYARD NETWORK.
IT WON'T BE THAT LONG UNTIL YOU
HAVE 50,000.
WOMAN: THIS EDIBLE MOVEMENT IS
PICKING UP STEAM.
WOMAN: WE WANT EVERY STUDENT IN
AMERICA TO HAVE THIS.
EVERY STUDENT DESERVES AN EDIBLE
EDUCATION.
ALICE: JFK WANTED PHYSICAL
EDUCATION TO BE TAKEN AS PART OF
THE CORE CURRICULUM.
WE NEED TO DO THE SAME THING FOR
EDIBLE EDUCATION.
NOTHING IS AS POWERFUL AS AN
IDEA WHOSE TIME HAS COME.
\M\M
.
WILL: THAT'S WHAT HAPPENS ON
VIDEO WHEN YOU DON'T STOP IT.
YOU WANT TO SIT AND TALK A
LITTLE BIT?
ALICE: I WAS JUST GOING TO,
BRIEFLY, I SAID THERE'S NOTHING
MORE POWERFUL THAN AN IDEA WHOSE
TIME HAS COME.
BUT SINCE THAT FILM WAS MADE WE
HAVE A BETTER IDEA, AND ITS TIME
HAS COME.
THAT IS TO MAKE SCHOOL'S LUNCH
PART OF ACADEMIA, TO TAKE IT OUT
OF THE FAST FOOD CIRCUMSTANCE
AND CONNECT IT WITH THE ACADEMIC
COURSES.
SO THIS IS HOW -- LET'S GO TO
THE NEXT SLIDE WHICH JUST SHOWS
YOU A PLACE MAT WE MADE WHEN WE
WERE PRACTICING THIS IDEA AT THE
EDIBLE SCHOOLYARD PROJECT.
THIS MAY BE A HISTORY CLASS, AND
EVERYBODY IS EATING THE SAME
FOODS.
MAYBE IT'S THE LENTIL SOUP,
MAYBE THE CARROT SALAD WITH
CUMIN.
THEY ARE LEARNING ABOUT THIS AT
THE TABLES.
IT IS NOT A 15-MINUTE PERIOD.
IT IS AN HOUR AND 15 MINUTES.
IT USES THE ACADEMIC MINUTES.
EVERY CHILD WILL BE FED FOR FREE
AT SCHOOL.
THE IDEA IS THAT THE CRITERIA
FOR THAT FOOD WOULD BE TO BUY
LOCAL ORGANIC, EVERYTHING FOR
THIS SCHOOL.
IN A WAY, SCHOOLS WILL SUPPORT
FARMERS, AND FARMERS WILL BRING
THEIR VALUES INTO THE SCHOOLS.
LET'S SHOW ANOTHER ONE.
WE HAVE BEEN MAKING PLACEMATS
ABOUT GEOGRAPHY.
MAYBE YOU HAVE A TABBOULEH SALAD
AND PITA BREAD AND YOGURT.
YOU ARE EATING THAT CULTURE.
LET'S GO QUICKLY ON THIS ONE.
IT MIGHT BE A LANGUAGE CLASS.
YOU ARE SPEAKING IN SPANISH.
YOU ARE EATING THE FOODS OF THAT
PLACE AND LIKEWISE FOR ANOTHER
GEOGRAPHY CLASS.
BUT THIS IDEA OF MAKING FOOD A
PART OF ACADEMIA IS SOMETHING
REALLY, REALLY I THINK POWERFUL.
I THINK IT IS GOING TO REALLY,
NOT ONLY SUPPORT THOSE FARMERS
WHO TAKE CARE OF THE LAND, BUT
IT IS GOING TO REALLY DEEPLY
NOURISH THE STUDENTS.
20 PERCENT OF THE KIDS THAT ARE
IN SCHOOL RIGHT NOW, JUST
IMAGINE IT COULD CHANGE
AGRICULTURE OVERNIGHT.
I AM HOPING THE UNIVERSITY OF
CALIFORNIA CAN TAKE THE LEAD,
SHOW US THE PATHWAY AND THAT OUR
ENLIGHTENED GOVERNMENT IN THE
STATE OF CALIFORNIA CAN REALLY
MAKE A CASE FOR FEEDING EVERY
CHILD AND ENDING CHILDHOOD
HUNGER, AND BRINGING JUSTICE TO
THE PUBLIC SCHOOLS.
AMEN.
(APPLAUSE)
?
WILL: CAN YOU HEAR ME?
WATCHING THE FAST FOOD VALUES
MADE ME REALIZE HOW AUTOMATIC
THEY ALL BECOME.
I WAS THIS I GO OF SPEED.
AND WITH FEED NOW, NOT ONLY DO
WE EXPERIENCE THINGS GOING FAST,
BUT WE ARE ALSO MULTI-TASKING
ALL OF THE TIME.
ONE OF THE THINGS THAT I WORK
REALLY HARD ON NOW IS TO MAKE
SURE THAT WHEN I AM EATING FOR
SURE THAT I AM CONCENTRATING ON
EATING SO THAT I CAN ENJOY IT.
HOW MANY PEOPLE EAT WITH THEIR
CELL PHONES?
COME ON.
SO, THIS --
MAN: AND UNDER THE TABLE.
WILL: YOU GO TO CHEZ NIECE THEY
HAVE PAN NIECE THEY HAVE A THING
THAT SAYS DON'T TAKE YOUR CELL
PHONE OUT.
YOU HAVE SOMETHING
TRANSACTIONAL, YOU HAVE THE
PICTURE OF DRIVING THROUGH.
ALICE: TIME IS MONEY.
WILL: THE THING THAT IS
INTERESTING, I WAS READING THE
OTHER DAY.
WE ARE REALLY IN THE VERY EARLY
YEARS OF LIVING WITH THE
INTERNET.
IT HAS BEEN SET UP NOW ON A
MODEL OF MODERNIZATION.
PEOPLE ARE TRYING TO GET OUR
ATTENTION AND THEN SOMEHOW
MONETIZE THAT.
PEOPLE ARE WORKING 24/7 TO
FIGURE OUT HOW TO GET US TO
CLICK ON SOMETHING ELSE AND IT
IS GOING TO RESULT IN A
TRANSACTION.
I THINK TO YOUR POINT THE SLOW
FOOD VALUE IS ABOUT
INTERCONNECTION WHICH IS REALLY
ABOUT RELATIONSHIP.
IF THE QUESTION I HAVE, ALICE,
FOR YOU IS, YOU GRADUATED FROM
HERE IN 1967.
YOU WERE AT THE HEIGHT OF THE
CIVIL RIGHTS MOVEMENT.
WE HAD A WAR.
HOW DO WE TODAY, HOW DO WE TAKE
THE IMPETUS OF KNOWING WHAT WE
KNOW?
HOW DO WE BAND TOGETHER?
HOW DO WE AS MICHAEL POLLEN AND
MARK BITTMAN SAID IN THE
ARTICLE, FIND OUR ALLIES.
WHAT IS IT GOING TO TAKE DESPITE
THE FACT THAT WE ARE GOING SO
FAST, WE ARE DISTRACTED.
WE ARE MULTI-TASKING BETWEEN ALL
OF THESE THINGS.
HOW DO WE PAY ATTENTION TO
TAKING THIS FOOD MOVEMENT AND
REALLY MAKE IT CENTRAL?
ALICE: I THINK WE HAVE TO COME
BACK TO OUR SENSES, BACK TO THAT
PLACE.
I CAN'T THINK OF A BETTER WAY TO
DO THAT THAN TO SIT TOGETHER AND
EAT TOGETHER.
I REALLY CAN'T.
WHENEVER I AM HAVING A GATHERING
AT MY HOUSE I GO TO THE
MARKET -- FARMER'S MARKET AND I
BRING FOOD BACK AND ALL OF MY
FRIENDS KNOW THEY ARE GOING TO
BE A PART OF THE COOKING
CLASSES.
WE JUST TALK AND COOK TOGETHER
AND THEN WE ALL SIT DOWN.
WE ALL CAME OUT, WE TURNED ON
THE MUSIC AND CLEAN UP.
IT IS SO ESSENTIAL TO ME THAT --
THAT GATHERING.
I CAN NEVER LET IT GO.
I WOULD LIKE TO REALLY EAT LIKE
THAT EVERY SINGLE NIGHT.
IT NORMALLY HAPPENS A COUPLE
TIMES A WEEK, BUT I WOULD LIKE
IT EVERY NIGHT.
WILL: LOOKS LIKE IT'S GOING TO
HAPPEN IN THIS CLASS.
ALICE: IT IS MY IDEA AND I HAVE
A WHOLE OTHER BOX OUT THERE IF
YOU TAKE WHATEVER YOU WANT FROM
MY FARMER'S MARKET STAND THERE.
I WOULD LIKE IT IN THE DINING
HALL TO HAVE A MEAL, ONE MEAL A
DAY WHERE EVERYBODY EATS THE
SAME THING, LIKE I AM TALKING
ABOUT FOR THE EDIBLE SCHOOLYARD
WHERE EVERYBODY SITS DOWN AT THE
TABLE.
THAT USED TO BE THE WAY THINGS
HAPPENED AT THE UNIVERSITY
AROUND THE WORLD.
EVERYBODY CAME.
LUNCH WAS SOMETHING ELSE.
BUT DINNER, YOU NEED THAT
PUNCTUATION IN WILL THE DAY OR
IT'S JUST LIKE A RUN ON
SENTENCE.
IT KEEPS GOING, YOU NEVER STOP.
I THINK MAKING TIME AND JUST
PUTTING THE PHONE AND EVERYTHING
ASIDE AND EATING A MEAL.
THE
WILL: LET'S TALK ABOUT THAT.
THE YOUR COLLEGE YEARS HOW YOU
ARE GOING TO EAT THE REST OF
YOUR LIFE GETS CODIFIED.
THIS TIME NOW 3, 4, 5 YEARS THAT
YOU ARE AT THE UNIVERSITY
BECOMES SO IMPORTANT TO BECOME
AWARE OF THIS.
I THINK WHAT ALICE JUST SAID.
IT'S REALLY INTERESTING.
IF YOU THINK ABOUT THIS, HOW DO
I TAKE ACTION?
COULD YOU ASK FOR THAT?
COULD YOU GO -- THIS UNIVERSITY
IS PRETTY RESPONSIVE TO
STUDENTS, SO MAYBE THERE'S A
PROMPT THERE.
MAYBE YOU CAN GO ASK WORKS IT BE
POSSIBLE FOR THIS PARTICULAR
FOOD FACILITY ON CAMPUS TO SERVE
A SIT DOWN, FAMILY STYLE MEAL?
ALICE: I HAVE TO ADD THAT,
JANICE SAID SHE WANTED TO CHANGE
ALL OF THE BUYING OF INGREDIENTS
ALL OF THE FOOD BUYING AT THE
UNIVERSITY AND PURCHASE FROM
ORGANIC LOCAL PEOPLE.
THAT IS SOMETHING THAT YOU CAN
DEFINITELY ASK FOR.
YOU CAN ASK FOR REAL FOOD.
AND I DON'T MEAN SORT OF REAL,
BECAUSE I DON'T MEAN NATURAL.
AND LOCAL.
I MEAN ORGANIC.
ORGANIC CERTIFICATION IN
CALIFORNIA IS VERY HIGH.
THAT MEANS NO HERBICIDES, NO
PESTICIDES.
IT HAS A LOT OF THINGS INVOLVED
WITH IT.
I WANTED TO HAVE FARMERS
INVOLVED IN WHATEVER WE DO WITH
THE PUBLIC SCHOOLS AS WELL.
WE CAN LIFT UP THE FARM WORKER'S
WORK AT THE SAME TIME.
WILL: WHO HAS A QUESTION FOR
ALICE?
DON'T BE SHY.
INTRODUCE YOURSELF AND GIVE US
YOUR QUESTION.
WILL: I AM BRAD.
I AM A FARMER FROM IOWA.
THANK YOU FOR LETTING ME IN
HERE.
I AM JUST KIND OF WONDERING HOW
THESE THINGS YOU ARE TALKING
ABOUT, YOU MENTIONED ORGANIC.
YOU DON'T WANT TOO MANY ORGANIC
FARMERS TOO FAST FOR THEM TO
OVER SUPPLY AND OVER GROW.
IT'S NOT HAPPENING NOW.
ALICE: IT WON'T EVER HAPPEN.
MAN: MY QUESTION IS,
(INAUDIBLE).
THE COTTON FELLA OR THE DAIRY
FELLA, BECAUSE OUR
INTERPRETATION IS THAT THE
COMMON -- WE ARE NOT PART OF A
JUSTICE, TALK ABOUT A FOOD
MOVEMENT.
YOU ARE NOT GOING TO BELIEVE
ANYTHING POLITICALLY.
ALICE: MY THOUGHT IS TO FOCUS ON
PUBLIC EDUCATION.
JUST SO YOU KNOW ABOUT COMMUNITY
SUPPORTED AGRICULTURE.
I AM TALKING ABOUT SCHOOL
SUPPORTED AGRICULTURE.
NO MIDDLEMAN BETWEEN THE FARMERS
OR THE RANCHER OR THE SCHOOLS.
YOU GET PAID THE REAL COST OF
YOUR WORK.
THIS HAPPENS ACROSS THE COUNTRY.
WE ARE NOT JUST TALKING ABOUT IN
THE STATE OF CALIFORNIA.
WE ARE TALKING ABOUT CALIFORNIA
RIGHT NOW BECAUSE I THINK WE
NEED TO BUILD THOSE EXAMPLES.
BUT WE HAVE EDIBLE SCHOOL YARDS
IN EVERY SPIRIT OF THE COUNTRY.
IF WE WERE TO UNDERSTAND THAT
SCHOOL LUNCH IS THE CENTER PIECE
OF IT.
AND THAT IT IS SO IMPORTANT TO
THE HEALTH OF THE STUDENT, AND
IT IS SO IMPORTANT TO THE HEALTH
OF THE LAND AND YOUR WORK, THAT
IS THAT COMING TOGETHER THAT IS
ESSENTIAL FOR SOCIAL JUSTICE AND
FOR THE FUTURE.
WILL: THE OTHER PIECE IS THIS IS
GOING TO REQUIRE A GENERATIONAL
SHIFT.
I THINK THE BRILLIANCE IN THE
EDIBLE SCHOOLYARD PROJECT IS IT
WILL CREATE AN APPRECIATION AND
AN EXPECTATION AND DEMANDS YOU
ARE TALKING ABOUT.
USDA IS MOVING MORE DELIBERATELY
NOW.
THEY ARE FARMERS HELPING
TRANSITION TO ORGANIC.
WHAT ALICE IS DOING IS TRYING TO
STIMULATE THE -- A REQUEST FOR A
PARTICULAR TYPE AND QUALITY OF
FOOD.
I THINK BACK TO MY EARLIER
POINT, AS WE GET TO BECOME MORE
TRANSPARENT AND DO AWAY WITH
TERMINOLOGY IF WE CAN, OR AT
LEAST, WE WILL HAVE SOON TOOLS
AVAILABLE TO US, TECHNOLOGIES
AVAILABLE TO US WHICH WE MIGHT
GET A CHANCE TO SEE THIS
SEMESTER.
THEY WILL GIVE US EACH AS
INDIVIDUALS POWER TO IDENTIFY
WHAT IT IS WE HAVE ON OUR PLATE.
YES, OVER HERE.
MAN: (INAUDIBLE QUESTION)
HOW DOES THIS PROGRAM WORK?
(INAUDIBLE)
ALICE: I THINK THERE IS A LOT IN
THAT IT IS A QUESTION THAT I AM
ASKED VERY OFTEN.
WE ARE TALKING ABOUT PUBLIC
EDUCATION.
I THINK WE HAVE TO THINK ABOUT
PUBLIC PARTICIPATION.
I SEE GARDENS GO IN THE SCHOOLS
VERY SUCCESSFULLY WHEN A
COMMUNITY WANTS THAT TO HAPPEN.
WE ARE ALL LIVING IN A FAST FOOD
CULTURE.
WE DON'T COOK ANY MORE.
NOW I JUST KNOW THAT MY MOST
PORTABLE MEAL HAPPENS BECAUSE I
KNOW HOW TO COOK.
I KNOW HOW TO MAKE A CHICKEN AND
MAKE IT FOR THREE MEALS.
I KNOW HOW TO MAKE SOMETHING
NUTRITIOUS THAT IS EXTREMELY
AFFORDABLE.
WE ARE ALL, AGAIN, SO BUSY THAT
WE -- DO YOU KNOW THAT 1 IN 2
FAMILIES IS DIVORCED IN THIS
COUNTRY.
JUST IMAGINE WHAT THAT MEANS IN
TERMS OF SHUFFLING KIDS AROUND,
OF HAVING TO HAVE EXTRA ROOMS
FOR THE KIDS IN BOTH PLACES, AND
MOST PEOPLE DON'T HAVE TIME FOR
DINNER.
85 PERCENT OF THE PEOPLE IN THIS
COUNTRY DON'T EAT ONE MEAL
TOGETHER.
PARDON ME?
MAN: (INAUDIBLE QUESTION).
ALICE: I THOUGHT ABOUT THIS A
LOT FOR MYSELF.
I MAKE TIME TO GO TO THE
FARMER'S MARKET.
THAT'S WHAT I MAKE TIME FOR.
I TAKE KIDS WITH ME.
I TOOK MY KIDS WITH ME WHENEVER
I WENT.
IT IS THAT CONNECTION THAT KEEPS
YOU GOING BACK.
IT'S A VERY NURTURING EXPERIENCE
TO DO THAT, WHEREAS GOING TO THE
SUPERMARKET IS A HASSLE.
THE OTHER ONE IS REALLY A GOOD
ONE.
I THINK THE ONLY WAY TO REALLY
ADDRESS ALL OF THESE ISSUES IS
IN PUBLIC SCHOOLS AND WHEN KIDS
ARE THERE ALL DAY.
WE ARE TRYING TO PUT TOGETHER A
DIET FOR PUBLIC SCHOOLS NOT
BASED ON THE PYRAMID, NOT BASED
ON THAT.
BASED ON BASIC FOODS THE
CULTURES FOUND NUTRITIOUS OR
CENTURIES.
THE GREAT NEWS ABOUT IT IS,
EVERYBODY LIKES THIS FOOD.
THEY WOULD ALL LIKE TORTILLA
SOUP.
THEY ALL LIKE SPICES.
THEY LIKE WHOLE WHEAT PITA
BREAD.
THEY LIKE HUMUS.
ALL OF THESE THINGS ARE, I
THINK, VERY, VERY EASY TO
PREPARE.
BUT YOU HAVE TO THINK IN
ADVANCE.
YOU HAVE TO LEARN HOW TO COOK.
AND MAYBE WE WILL ALL LEARN HOW
TO COOK ALONG WITH THE KIDS.
ALICE: IF YOU GO TO PBS YOU WILL
BE ABLE TO.
WOMAN: (INAUDIBLE QUESTION).
ARE WE TRYING TO DO AWAY WITH
THAT ALL TOGETHER?
ALICE: NOT TRYING TO DO AWAY
WITH THAT ALL TOGETHER.
I THINK THE SUBSIDY NEEDS TO GO
FOR ALL THE STAPLE FOODS THAT
ARE ORGANICALLY GROWN.
IF I WERE IN CHARGE WHAT'S WHAT
WOULD HAPPEN.
UNTIL WE GET THERE WE HAVE TO
REALLY THINK ABOUT THE FOODS
THAT ARE NUTRITIOUS AND
AFFORDABLE, REALLY AFFORDABLE.
WHEN YOU THINK ABOUT GREENS LIKE
THESE, LIKE KALE AND GARLIC AND
BROWN RICE, I COULD PROBABLY
LIVE ON THAT.
IT COST PENNIES COMPARED TO
ANYTHING ELSE.
EGGS, BEAUTIFUL, ORGANIC EGGS.
I HOPE WE CAN REALLY PUT
TOGETHER A BOOK OF ALL OF THESE
WAYS TO EAT.
YOU KNOW, SOMETHING VERY
AGREEABLE, IT IS NOT LIKE EATING
HEALTH FOOD.
YOU ARE EATING THE REAL THING.
WILL: THAT'S A WONDERFUL
QUESTION WHICH I THINK WE WILL
BE ABLE TO EXPLORE IN SUBSEQUENT
WEEKS.
MAYBE WITH THAT, I THINK JUST
ONE OF MY TENANTS OF HAVING
EVENING CLASSES IN PARTICULAR OR
ANY CLASS IS START ON TIME AND
FINISH ON TIME.
WE ARE GOING TO DO THAT.
I WANT TO HAVE A BIG ROUND OF
APPLAUSE.
(APPLAUSE)
MAN: WE ARE REALLY GRATEFUL.
ALICE: I AM SERIOUS.
WE EVEN HAVE BAGS.
YOU CAN TAKE A BAG OF FOOD.
WILL: GIVE ME ONE MINUTE.
WE ARE NOT QUITE DONE.
LET ME GIVE YOU A QUICK PREVIEW
OF NEXT WEEK.
WE WILL HAVE YOU COME DOWN AND
FILL YOUR BAGS.
THIS IS DAVID MAS MASUMOTO.
PLEASE READ HIS READING FOR NEXT
WEEK.
WE INVITED AG PALERMO, FORMER
SECRETARY OF AGRICULTURE IN
CALIFORNIA.
WE ARE GOING TO FOCUS ON
FARMING.
THERE IS INFORMATION ON THE
EDIBLE SCHOOLYARD SITE.
IF YOU ARE INTERESTED IN A
SEMINAR I AM DOING ONLINE
THERE'S INFORMATION THERE.
THEN THE TAKE ACTION PLEDGE
TONIGHT, IT IS TO CALL YOUR
ATTENTION TO A WONDERFUL AND
IMPORTANT WEB SITE CALLED CIVIL
EATS.
MORE THAN EVER THE PRESS NOT
BEHOLDEN TO ADVISORS.
THERE'S A NONPROFIT CALLED
CIVILEATS.ORG.
IT IS ABOUT THE FOOD JUSTICE.
IF YOU ARE SO MOVED, SUBSCRIBE.
THAT MAY BE YOUR TAKE ACTION FOR
THE WEEK.
WITHOUT FURTHER ADIEU WE WILL
BID YOU A FAREWELL.
OH, ROHINI.
WILL: THANK YOU VERY MUCH.