Q&A: Education from the ground up

Jascha Hoffman

Nature, 2009, vol. 459, issue 7249, 913-913

Abstract: When Alice Waters founded Chez Panisse restaurant in 1971, she used fresh ingredients from local suppliers and sparked a culinary revolution in Berkeley, California, that has spread worldwide. For the past decade she has been taking that revolution into education. Waters talks about teaching science in the garden, and the true cost of a school lunch.

Date: 2009
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DOI: 10.1038/459913a

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