Farm-to-Table Pioneer on Why We Still Need Better Food
The Journal.
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From Restaurant to Classroom: A Culinary Revolution
This chapter narrates the establishment of a French restaurant in California during the 1960s, highlighting the importance of local sourcing and sustainable practices. It further details the speaker's transformative journey into food education, culminating in the creation of a garden and kitchen classroom aimed at teaching students about nutrition and the value of food.
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