What would you eat for only $3 each day? What’s the difference between freshwater and farm raised fish? You and your students will take your eating awareness to another level with these two resources. Your new knowledge will make you think before you buy.
Chef Tom French has a vision of a school food system that serves healthy local food, and builds bridges between the classroom and the kitchen. This is Chef Tom's story.
The multi-media resources from Sustainable Table are designed to awaken consumers to the problems with factory farming and to promote sustainable food as a desirable and more responsible alternative.
Here’s an array of colorful, practical, and compelling materials that you can use not only in your classroom but also in your profession and everyday life.
Raising youth: growing food, justice, and leadership in your classroom. These articles from the Food For Everyone issue of YES! Magazine embody the possibilities when we take our health and our food into our own hands.
In the early 70s, Jim Haynes launched a Sunday salon with Cathy Sroufe (now Monnet). 30 years later, it is still a major event in his life and takes place, rain or shine, every Sunday evening.