[1] At the Edible Schoolyard, students participate in planting, harvesting, and preparing fresh food as part of their curriculum.
Waters combined her perspectives as a trained Montessori teacher, political activist, chef, and advocate of sustainable agriculture.
[2][3] Waters met with then principal Neil Smith to discuss the possibility of transforming the space into a garden project that would involve students, teachers, and the community.
Chef Ann Cooper was hired to direct the food service program for the Berkeley Unified School District and lead the transition to scratch-based cooking.
It provides an annual summer academy for food educators and nutrition services personnel, and continues to create a curriculum around kitchen/garden learning for grades 6 and up.