An Edible Education Through the Edible Garden in Berkeley CA

Welcome to the Edible Garden in Berkeley CA

What results from merging incredible vision, a passion for culinary exploration, and an empty asphalt lot next to Martin Luther King Jr Middle School in Berkeley, CA? The Edible Schoolyard (ESY), an organic edible garden and kitchen classroom that incorporates food concepts into the school curriculum for practical training and learning throughout the year. 

A hen strutting her stuff

A tour provided our team with an up-close look at the people and operations, along with a deep respect for the individual who initiated it all. That individual is Alice Waters, the esteemed pioneer of the original sustainable, local food movement and owner of Chez Panisse in Berkeley, CA.

At a basic level, it might seem like "it's just gardening or cooking" (for anyone who's ever taken a Home Economics class – this is not the case!). The truly fascinating aspect here is that students are not merely learning WHAT to eat; they are learning how to create – and cultivate – the things they will consume. The row of corn in the garden will likely end up on a student's plate, having been prepared by fellow students. Additionally, students receive comprehensive training in knife skills and kitchen tools to master the fundamentals (e.g., "how not to cut yourself with an extremely sharp knife").

Beautiful and delicious!

Ultimately, it's truly ingenious. Rather than instructing kids with "do this, don't eat that," the Edible Schoolyard team encourages them to "eat more greens, here's how to include them in your meals – and enjoy them too!" It's certainly a carrot (an organic one, at that) rather than a stick approach.

Garden fresh veggies ready for lunch

I’m not sure if this is exactly what Alice Waters intended but it surely struck a chord with me. The program participants will leave middle school with extensive food knowledge and beyond-basic cooking skills they will carry - and share - throughout life.  As corny as it sounds, the seeds have been planted and it will be interesting to see the proliferation of this knowledge. 

Hands-on organizational training

Perhaps in 5-10 years an edible schoolyard program in each city across the US will become the norm rather than the exception.  I think the folks at Chez Panisse are on to something here?!

California poppies on a warm sunny day

It Was Always More Than Just Food at Thai Time, Belmont CA

Remembering the warmth of Thai Time and Tom

Editor's note: Sadly, Thai Time has shut down and has been replaced by a residential building. However, the essence of TT endures, and this blog stands as a testament to the lasting influence of one bartender's kindness.

There’s a restaurant in my neighborhood, Thai Time I’ve been frequenting the past decade or so. It’s got a varied menu which remains consistent in quality and a very friendly staff.  Oh and the bartender pours a mean cocktail.

On a recent visit the night was slow and I took a seat at the bar. Tom (the bartender) and I started chatting about pretty much nothing and we landed on the topic of me having worked at Oral B Labs (yes, the toothbrush company) and him meeting a former co-worker. Turns out that co-worker was also a frequent diner at Thai Time who visited twice-weekly and always ordered the same dish, the Mango sticky rice.

A year or so of this schedule and – poof! – Louie vanished. After some time passed and still no Louie, Tom dug out a business card and dialed the corresponding phone number. When Louie answered Tom asked why he’d stopped coming to the restaurant. Louie suggested they meet at a nearby location (other than Thai Time) where he told the full story.

Louie had leukemia and was in need of a transplant.

I worked with Louie but not on an every day basis. I remember him telling me he had leukemia and feeling sad for this guy who seemed full of life and yet was obviously clinging to life. Our company was then in the throes of moving to Boston and we were shutting things down in Belmont CA. I lost touch and moved on to a new job and new co-workers.

Along the way I heard that Louie lost his race against time. I was sad to hear he passed away but then, being so busy he faded from my thoughts. Until my recent conversation with Tom.

The thing that amazes me is that someone not really connected to Louie took it upon himself to shed just a little humanity on someone so in need. And finally it made me understand why there are always so many people hanging around the bar at Thai Time who call it “their family away from home.”

So this year, my New Year’s resolution is to bother to care a whole lot more when someone replies with “not doing so well” to my casual “how are you?” question. And of course, to make sure I check in with Tom if I plan to take a leave of absence from my favorite dish – pattaya prawns with green beans – and Thai Time.

Get Your Gazpacho and The Perfect Pop of Seasonal Flavor

Author's note: Bidwell Street Bistro in Folsom, CA is now closed, but the gazpacho still inspires this homecook!

I've always valued gazpacho for its refreshing simplicity, but it was during a meal at the Bidwell Street Bistro (Folsom CA), which is now closed, that I truly fell in love with it.

Determined to recreate the mix, I whipped up a batch in my kitchen at home. Alas, I only had cantaloupe—not watermelon—on hand. While not quite the same as Bidwell's delicious concoction, it still had me swooning with culinary delight!

Gazpacho topped with avocado

Serves 2 with leftovers

· 1 1/2 pounds tomatoes, peeled, seeded and roughly chopped

· ½ red bell pepper, stemmed, seeded and roughly chopped or..roasted peppers (jar)

· 1 cucumber (hothouse) peeled and roughly chopped

· 2 slices stale white bread, crusts removed

· 3 cups cold water

· 1 clove garlic, peeled

· 1/8 cup sherry or good wine vinegar

· ¼ cup olive oil

· Salt, freshly ground pepper to taste

Soak the bread in 1 cup water for 5 minutes then squeeze out the water.

Place the bread in a food processor or blender along with the tomatoes, pepper, cucumber, water, garlic and vinegar. Process until smooth. With the processor running slowly add the olive oil. Season with salt and pepper.

Refrigerate until ready to serve.

To serve, roughly chop the avocado and place in the center of the gazpacho. If desired add watermelon or cantaloupe balls.

Recipe courtesy of “How to Cook Everything” – Mark Bittman.