In the Media

Following are links to recent media coverage. For more information, please contact us.

School garden programs are vital to students' education and health, by Barbara Damrosch
The Washington Post, February 11, 2010
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Instead of Traffic, Fresh Tomatoes, by Emma Brown
The Washington Post, September 18, 2009
In a show of support for fresh and sustainable food, the First Lady helped celebrate the opening of a Vermont Avenue farmers market. Meanwhile, Agriculture Secretary Tom Vilsack strengthened his commitment to school lunch and community gardens by announcing new funding for Nutrition Staff training. The Centers for Disease Control will also distribute $637 million in recovery funds including support for school nutrition and school environments.
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The Skinny on School Lunches, by Stacy Finz
California Alumni Magazine, May/June 2009
How the School Lunch Initiative gets kids to eat their vegetables.
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Unique Berkeley Program Must Now Pay for Itself, by Stacy Finz
San Francisco Chronicle, March 30, 2009
How education budget cuts will affect the School Lunch Initiative in Berkeley, California.
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The Edible Schoolyard
60  Minutes, March 15, 2009
Correspondent Leslie Stahl interviews Alice Waters at Chez Panisse restaurant and the Edibe Schoolyard in Berkeley, California.
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No Lunch Left Behind, by Alice Waters and Katrina Heron
New York Times (Op-Ed), February 19, 2009
Why and how the nation should feed its children better in school.
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Feeding the Children Well, by Mike Rosen-Molina
The East Bay Monthly, February 2009
Sustaining Berkeley’s school lunch reform and replicating the model.
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Obama’s New Chef Skewers School Lunches, by Tara Parker-Pope
New York Times Blog, January 29, 2009
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Cooking Up a Revolution, by L.A. Winokur
Wall Street Journal Online, June 14, 2008
Alice Waters talks about educating the nation’s youth about food.
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Farm Bill Should Focus on Healthful Foods, by Alice Waters
The Sacramento Bee, July 15, 2007
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Retooling School Lunch, by Carol Ness
Time Magazine, June 12, 2006
How two communities are working to serve kids fresher, healthier food—and are actually getting them to eat it.
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