Note: This post is part of the Nation's special issue, "Food for All," about food politics. In the issue, leading restauranteurs and social justice activists were asked to reflect on how we can democratize our food systems and improve access to healthy foods for all. This is Alice Waters contribution to the forum.
I was moved by the way Morgan Spurlock framed a narrow long-distance shot down the corridor of a Beckley, West Virginia, middle school in his outstanding 2004 film, Super Size Me. The film is about the toll that fast and processed food takes on all of us. Clearly visible in the background of this particular shot were dozens of students, many of whom were overweight.
Perhaps it should come as no surprise that Beckley's cafeteria offers only processed food, which is high in fat, sodium and sugar and of very little nutritional value.
Contrast this with the Central Alternative High School in Appleton, Wisconsin. The school serves troubled youth, but teachers, parents and administrators found a way to turn things around; and when they did, discipline problems dropped sharply. Their secret? Instead of the usual processed meals, the school cafeteria offers fresh, locally grown, low-fat, low-sugar alternatives. The healthier meals are delicious. The students love them. They perform better in class and don't get sick as often.
We are learning that when schools serve healthier meals, they solve serious educational and health-related problems. But what's missing from the national conversation about school lunch reform is the opportunity to use food to teach values that are central to democracy. Better food isn't just about test scores, health and discipline. It is about preparing students for the responsibilities of citizenship.
That's why we need to talk about edible education, not just school lunch reform. Edible education is a radical yet common-sense approach to teaching that integrates classroom instruction, school lunch, cooking and gardening into the studies of math, science, history and reading.
Edible education involves not only teaching children about where food comes from and how it is produced but giving them responsibilities in the school garden and kitchen. Students literally enjoy the fruits of their labor when the food they grow is served in healthy, delicious lunches that they can help prepare.
I learned this firsthand through the Chez Panisse Foundation -- the organization I helped create to inspire a network of food activists around the world with edible education programs in their own communities. Here in Berkeley, I see children in our edible education program learn about responsibility, sharing and stewardship and become more connected to themselves and their peers. In the process, they come to embody the most important values of citizenship.
Listen to what one student named Charlotte has to say: "Next we went from the blue corn to the sweet corn and each picked an ear to grill. I must say it tasted really good, even without butter." Or Mati: "I think cleaning up is as important as eating. Cleaning up is sort of fun. And we can't just leave it for the teachers, because we made the mess." Or Jose: "I remember the first time I came to the kitchen. I was afraid to do anything. But then I realized, this is my kitchen. So then I started to enjoy it."
Charlotte, Mati and Jose are learning about so much more than lunch. They're learning that farmers depend on the land; we depend on farmers; and our nation depends on all of us. That cooperation with one another is necessary to nurture the community. And that, by setting the table for one another, we also take care of ourselves. School should be the place where we build democracy, not just by teaching about the Constitution but by becoming connected to our communities and the land in more meaningful ways.
In 1785, Thomas Jefferson declared that "Cultivators of the earth are the most valuable citizens. They are the most vigorous, the most independent, the most virtuous, and they are tied to their country and wedded to its liberty and interests by the most lasting bonds."
I believe he was right. The school cafeteria, kitchen and garden, like the town square, can and should be the place where we plant and nourish the values that guide our democracy. We need to join a delicious revolution that can reconnect our children to the table and to what it means to be a steward. This is the picture of a caring society, and this is the promise of edible education.
Read the other contributions to "Food Democracy" forum:
The Nation's Editors: How to Grow Democracy
Blue Hill's Dan Barber: Why Cooking Matters
Dave Murphy: An American Right to Food
Grace Lee Boggs: Detroit's "Quiet Revolution"
LaDonna Redmond: Food is Freedom
Food for All also features Katha Pollitt on Julie & Julia; Walter Mosely's 10 Things You Can Do To Start A Community Garden; a slideshow on emerging community farming efforts in one of America's poorest counties; and a look at several inspiring local efforts to democratize the world's food system. See the whole issue here.
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