Jessica Badalana

Alice Waters, a pioneering chef and founder of Chez Panisse, passionately discusses the necessity for a school lunch revolution, advocating for fresh, organic meals in education. Alongside chef Jessica Badalana, they share hands-on experiences and simple recipes to make healthy food appealing to kids. Restaurant critic Mackenzie Chung Fagan highlights the stark differences between prepackaged school lunches and freshly prepared meals. Together, they explore the impact of sustainable practices and community engagement in transforming school food systems.