Food & Drink International - Fall 2017 - 8

slow food nations: by janice hoppe-spiers

Transforming Lunch

A

Food activist Alice Waters wants to reintroduce 'School Lunch as an Academic Subject.'
Alice Waters, chef, food activist and founder of Chez Panisse
Restaurant in Berkeley, Calif., performed an experiment at a
Slow Food Nations Denver luncheon in July by "feeding" attendees her idea to make school lunch part of academia. "I
could almost think it's the most important day for me of my life
because this is an idea that I want to feed you," she said. "The
idea is as old as civilization. It's an idea of students eating together at school."
According too Waters, 85 percent of
children in the United States don't
have one meal with their families, so
she envisions taking some minutes
from the academic day and applying
them to the lunch hour. Students at a

local middle school are learning about
Mexico and studying in their garden
classroom the "Three Sisters" way of
farming: squash, corn and bean crops.
These items were used to make our
lunch, which included corn tamales,

>> Alice Waters discusses her vision for "School Lunch as an Academic Subject" during the Slow Food Nations Denver delegate luncheon.

8

food & drink international * fall 2017 * www.fooddrink-magazine.com

heritage beans with cream, grilled
zucchini with oregano and salad.
"Maybe you are having a conversation at your table about all the varieties of bean, corn and squash there
are, but this is a way that we could really find the time and attention to digest the values of slow food," Waters
said. "It's very difficult when we don't
have time and attention because fastfood values have taken over our lives
and the world. What better place to
bring children back to their senses
and a place of equality? This could
spark a revolution for school-supported agriculture. Imagine that."


http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food & Drink International - Fall 2017

Contents
Food & Drink International - Fall 2017 - Cover1
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Food & Drink International - Fall 2017 - Cover3
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