At our 2013 public lecture Edible Education, Alice Waters, David Binkle, and Wendy Slusser discussed the challenges of eating healthfully in a “fast food” culture and how they are working to improve health and nutrition in schools and on college campuses. When it comes to healthful eating, what could be better than eating lots of fresh fruits and vegetables? Here are 5 fun facts you might not know about fruits and veggies:
Featuring Alice Waters, Wendy Slusser, and David Binkle
April 25, 2013
At this enlightening evening of food education, Chef Alice Waters shared valuable insights into food culture and her work with the Edible Schoolyard Project. Chef David Binkle and Dr. Wendy Slusser then provided an informative discussion on initiating change in how we eat through school lunches and healthy campuses. Watch the entire lecture or check out some of the shorter highlights below.
Alice Waters on fast food culture and slow food values
“I can’t tell you how many times I’ve been accused of being a Farmers market philanthropist because I believe in paying people for the true cost of their food and their products. And people say that I’m artificially driving up the prices of food in the markets. And I say, it’s the discounted prices that are artificial. I feel that it’s my responsibility to pay for the true cost of things, if I can.”
David Binkle on LAUSD’s school lunch program
“In our school district more than 80% of our children qualify from circumstances of poverty. And that is a real challenge for our children just to get a good, healthy, nutritious meal every day. So our job is to really provide that healthy, nutritious option to the children.”
Wendy Slusser on UCLA’s Healthy Campus Initiative
“UCLA serves as a leader in Los Angeles and around the world, and by prioritizing health in its broadest definition we are signaling that we value living well. And so what does the Healthy Campus Initiative focus on? Make the healthy choice the easy choice, so that we can live well, eat well, breathe well, move well, be well, and mind well.”
Chef David Binkle currently serves as the director of food services for the Los Angeles Unified School District (LAUSD), where he oversees a program serving more than 650,000 meals per day. Chef Binkle came to the LAUSD to develop a healthier cuisine for students. His goal is to improve the menu by having less processed foods and more garden-fresh products using locally grown produce. Read more
The 2013 Science & Food lineup is here!
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We can’t wait to see you at the 2013 Science & Food lectures!
Primitive X Modern: Cultural Interpretations of Flavors
Featuring Chef Alex Atala
Wednesday, April 17 @ 7:00pm
Moore Hall 100 (map)
Chef Atala will discuss his approach to food and how his cooking has been impacted by science. Atala is renowned for pioneering regional cuisine using indigenous Brazilian ingredients and works closely with anthropologists and scientists to discover and classify new foods from the Amazonian region.
Featuring Chef Alice Waters, Dr. Wendy Slusser, and Chef David Binkle
Thursday, April 25 @ 7:00pm
Royce Hall Auditorium (map)
Chef Alice Waters will be joined by Professor Wendy Slusser and Chef David Binkle to provide and informative discussion on initiating change in how we eat through school lunches, edible gardens, and healthy campuses.
The Science of Pie
Featuring Chef Christina Tosi and Chef Zoe Nathan
Sunday, May 19 @ 2:00pm
Covel Commons Grand Horizon Room (map)
Chefs Christina Tosi and Zoe Nathan will share their perspectives on inventing desserts, with a particular emphasis on pie. Here, the students of the Science & Food undergraduate course will present results from their final projects, including live taste tests of apple pies. Final projects will be judged by a panel of esteemed local chefs, scientists, and food critics including Christina Tosi, Zoe Nathan, Jonathan Gold, and UCLA Professors Andrea Kasko and Sally Krasne.