We’re excited to bring you a special episode which took place at the Georgia Organics Conference in Athens. It’s an annual event that takes place in a different city throughout Georgia where farmers, members of Georgia Organics, partners of the organization, and many others meet for hands-on sessions, learning opportunities, and where friends gather to connect — all centered around the Good Food Movement. We stopped by to chat with a few attendees and listen to what this special has meant to them this year, the past decade, or longer…

So, it’s clear that this conference holds a special place for many and the relationships forged due to their attendance. The work of Georgia Organics touches all corners of our great state through multiple programs — one being Farm to School. The program started back in 2007 and the work has continued to impact over 90 school districts throughout the state of Georgia. So, here’s Erin She started and ran the program for many years for Georgia Organics. We dropped by tho hear some of the it’s origin.

And that brings us to lunch, but not just any lunch. Lunch with Alice Waters, chef/owner of Chez Panisse in Berkley, California and founder of The Edible Schoolyard and Chef/Farmer, Matthew Raiford . They allowed us to take part in a meal that was made from produce and ingredients from Georgia farms where we all had to work together to gather all materials — plates, cups, drinks, prepared dishes, utensils, and everything without using words. All of this was modeled off of what is possible in a school lunchroom. Let me tell you — it was wonderful (and incredibly delicious).

Immediately following, we had a chance to sit down with Alice Waters and hear more from her perspective on food, our education system, and the impact of Edible Schoolyard and Farm to School.

So, who better to give us perspective on how the impact of growing and cooking local food, let alone working with local farms/farmers in our schools? Ladies and gentlemen, Ms. Alice Waters.