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The Food Party!

By Laura Stec

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About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en...  (More)

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Edible Education – Free Course - UC Berkeley Online

Uploaded: Jan 16, 2020

Calling all eating inquisitors and foodpreneurs! Eatertainment returns to you next week with the start of Edible Education 101 – Season 9.

This master course for food fans runs Wednesday evenings from 6:15-8pm (PST) January 22 - May 6. Course theme is Soil to Soul, which you can live-stream during Wednesday dinner or watch archived on YouTube.

Want to take a road trip? Limited seats for community members are available each week in the auditorium on UC Berkeley’s campus.

We’ve Food Partied! Edible Education since our humble beginnings, over six years ago. Course Organizer and food visionary Wil Rosenzweig (founding CEO Republic of Tea) never fails to inspire. He always gathers an exciting selection of speakers and leaders from the food world with really interesting stories. You will learn all kinds of interesting tidbits to share at your next cocktail party or family dinner. Remember, food is about so much more than the hot new restaurant. It affects many parts of our lives, culture and world. Knowing more about, and working toward a healthier food system is exciting too, and fulfilling! Explore new food avenues for work and play, and find more meaning in your daily plate.

Here's the syllabus.

Insider hint: Stay till the last class and you might even get to see Michael Pollen espouse his 2020 food prognoses.

Course guide and additional reading list are available here.

Up next week….

Week 1 | January 22, 2020
Alice Waters & Bryant Terry
Slow Food Values and the Vegetable Kingdom

Please join Alice Waters and Will Rosenzweig with special guest, Chef Bryant Terry, for the first meeting of Edible Education 101 Spring 2020. Class meets at UC Berkeley’s Haas School of Business in the Anderson Auditorium on Wednesday, January 22 from 6:15pm - 8:00pm Pacific Time.
This class will also celebrate the publication of Bryant’s new book: Vegetable Kingdom.

Alice Waters has been the standard-bearer of a global food-movement that has brought organic, healthy food back to a convivial dining table for nearly fifty years. At the heart of her work has been a set of defining values that have guided her approach, choices and perspective. In this conversation with her long-time farming collaborator, she shares her thoughts and visions for the future of food.

Bryant Terry is a James Beard Award-winning chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. He is currently in his fifth year as Chef-in-Residence at the Museum of the African Diaspora (MoAD) in San Francisco where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in The New York Times, The Washington Post, The San Francisco Chronicle, and All Things Considered among many other publications.

Let’s change the world with great tasting food!

We need your support now more than ever. Can we count on you?


 +   4 people like this
Posted by Bill, a resident of Another Mountain View Neighborhood,
on Jan 20, 2020 at 5:25 pm

Sold out... so I guess they limit the number of people.. bummer

 +   4 people like this
Posted by Laura Stec, a resident of another community,
on Jan 20, 2020 at 8:29 pm

Bill do you mean sold out to get a seat in the classroom this week? Interesting - I have never tried for that. Each week should open a new opportunity.

 +   1 person likes this
Posted by The Kid, a resident of another community,
on Jan 22, 2020 at 8:22 pm

First, chefs are not nutritionists and often seem to subscribe to some serious fallacies that originated in the "natural foods" movement.

Chef Walters insists on organic, "natural" poultry. She admits that this is much more expensive, but insists that it is "affordable" at a sales price of around $37 for a whole chicken.

None of this nonsense is going to improve Americans' diet, and much of it seems designed to starve those who are not in the upper 5%. Much of what is described as organic is a scam as some of the "natural" pesticides are also quite nasty to the environment - especially aquatic life forms.

I wish UC Davis would actually offer a course on food and nutrition in this area. There would be a much higher likelihood of actual science being taught, instead of New Age mythology.

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