337: Molly Beverly on Lunch as an Academic Subject
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Taking school lunches very seriously.
In This Podcast: When you have a passion for food and teaching and helping your community as well as being creative and you find a group that melds all three, then you are going to find great pleasure in sharing about this group. Chef Molly Beverly tells us about Slow Food USA and their concept of changing our mindset about school lunches. We hear about The Ark of Taste, Food Literacy, and the Slow Food Movement.
Chef Molly is Prescott, Arizona\\u2019s creative food activist and teacher. As Prescott College Food Service Director and Chef for 9 years, she built the food service into a showcase of sustainable, educational, and tasty food.
Molly has taught cooking since 1976 to adults and children at Prescott and Yavapai Colleges, most recently Edible and Delicious Science for Kids. She is a regular writer for Edible Phoenix and she operates a small organic farm and catering business. As Chair of Slow Food Prescott, she champions school gardens and sustainable food education.
Go to https://www.urbanfarm.org/2018/03/17/337-molly-beverly/ for more information and links on this podcast, and to find our other great guests.
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