About the Author
One of America's most influential chefs, Alice Waters launched a delicious revolution in 1971 when she introduced local, organic fare at her Berkeley, California, restaurant, Chez Panisse. Waters brought her vision for edible education to public schools through the Chez Panisse Foundation, which operates the Edible Schoolyard program. A recipient of the Natural Resources Defense Council Force of Nature Award, she is vice president of Slow Food International.
Katrina Heron is a journalist who has been editor-in-chief of Wired magazine and a senior editor at The New Yorker, Vanity Fair, and The New York Times Magazine. She is a director of the Chez Panisse Foundation and chair of the board of Slow Food Nation.