Chef Alice Waters wants to “Edibly Educate” the World

alicewatersAuthor and chef Alice Waters signing books for young fans at Politics and Prose, Washington, D.C.

By Deanna Mudry

Alice Waters was 19 when she had her first oyster.

This first taste marked the beginning of an ongoing love affair between her and France. As a student there, the joy she got from eating local food from neighborhood markets lead her to become a chef and one of the first advocates for buying local, organic produce.

“I never went to class, but I absolutely digested French cultural history through food,” Waters said at a Politics and Prose event Saturday. “I had an awakening. I’d never eaten a baguette like that, I’d never sat at a table that was set in such a beautiful way. There are so many things that I learned from the French.”

Waters debuted “Fanny in France: Travel Adventures of a Chef’s Daughter, with Recipes,” in October 2016, which she wrote as a love letter to the country. The book tells mostly-true tales of her daughter Fanny’s experience growing up as a chef’s child in France that are accompanied by 40 simple French recipes. She likes writing for children because the kids can enjoy the stories while parents become “edibly educated.”

“My ulterior motive was to get to the parents through the kids, or that the kids fall so much in love with the stories that they would remember them for their whole lives,” Waters said.

During her many return trips to France, Waters not only learned authentic French cooking, but the art of bringing children and parents together through food. She wants to pass it on through her book.

“The most important thing that I really learned from France was eating together,” Waters said. “They ate together all of the time. Every single night they either ate with their friends in little restaurants, they ate with their families, they ate with their kids and we in this country have lost that.”

Waters used these small French restaurants as a model for her famed Chez Panisse eatery in Berkeley, California that launched her career as a chef and author of over a dozen cookbooks, including “Fanny in France” and its predecessor “Fanny at Chez Panisse: A Child’s Restaurant Adventures with 46 Recipes.”

However, these two books aren’t the first time that she has brought her food philosophy to children and their families.

Waters founded the Edible Schoolyard Project in 1996 which teaches students how food is grown, cooked and consumed in their own school. The project gives schools curriculums based in other subjects, such as history, and connects them back to the foods students harvest in the school garden and serve to each other in the cafeteria. 5,500 schools worldwide currently participate.

“If we don’t take food out of the fast food cafeteria and give it time and attention and focus on the cultural, nutritious foods of the world, I think we will never truly be edibly educated,” Waters said. “We have so much to learn.”

Waters wants all schools to provide free school lunches with the stipulation that they are all-organic, and believes that lunchtime should be treated as any other school subject.

“We should take that lunch hour — which is only twenty minutes right now — but apply academic minutes to it,” Waters said. “When you do that you could make it a class. Maybe [there’s] a placemat about the civilizations of the Americas, it might be a language class, and you have all the foods listed there. You’re eating a tortilla soup and a jicama salad while you’re digesting the lesson and maybe even speaking in Spanish.”

The project began at Martin Luther King Jr. Middle School in Water’s hometown of Berkeley, where there are 1,100 students, among whom 22 languages are spoken at home, according to Waters.

She said that it’s great to work with children from so many different backgrounds and is optimistic about how they will use what they’ve learned in the future.

“All the kids who do the Edible Schoolyard when they graduate in eighth grade, I feel like they could give a TED Talk,” Waters said. “I don’t know what they will do, but they are very aware, they know what sustainability is, they know how they want to live their lives and [are], I would like to say, deeply political. I’m hopeful in that.”

Waters never set out campaign for organic, local eating after her French awakening, but it was her promotion of the lifestyle in the 1990s that helped the organic food movement gain the traction it has today.

One attendee at the Washington “Fanny In France” signing stood up to thank Waters for her early campaigning for good, organic produce. In the early 1990s, the Glover Park Whole Foods hosted a tour of their produce section led by Waters and he was the only one who had showed up. Today, the organic grocery chain has expanded across the D.C. area and Waters’ book talk was standing room only.

“I was looking for taste,” Waters said. “I had lived in Paris for a year and was a gastronome. I was thinking of things entirely differently, so I was looking for taste all the time that I couldn’t find until I found the organic farmers.”

Now, the most pressing issue for Waters is bringing families back to the dining room. 85% of the children in the United States don’t have one meal with their families, according to Waters, and she hopes her book and the Edible Schoolyard Project can change that.

“We have to bring people back to the table and back to their senses,” she said.

Source list:

Alice Waters, Jan. 28, 2017, Politics and Prose,  5015 Connecticut Ave NW, Washington, DC.


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