Join us for a virtual Live Talks Los Angeles event:
Monday, November 24, 2025, 6pm PT/9pm ET
 
**An Evening with Alice Waters
discussing her book, “A School Lunch Revolution: A Cookbook”**

*This even is taped with an audience on November 17.*

VIRTUAL EVENT TICKETS (**US Orders Only**)
Tuesday, November 24, 2025, 6pm PT/9pm ET
$60 Virtual Admission + signed book (**includes shipping to US addresses only**). Includes access to watch the event on November 24 at 6pm PT/9pm ET and on video-on-demand for five days..

**In this multigenerational cookbook for adults and children alike, Alice Waters, the award-winning chef and food activist, champions an empowered relationship between students and organic food, offering delicious recipes that will nourish future generations—and ourselves—from the inside out.**

**Alice Waters** is a chef and the founder/owner of Chez Panisse in Berkeley, California. She has won numerous awards, including the National Humanities Medal, the French Legion of Honor Medal, the Cavaliere of the Italian Republic, the Julia Child Award, and three James Beard Awards. As vice president of Slow Food International and founder of the Edible Schoolyard Project, she has helped bring food awareness to people of all ages all over the world.

Education and food are two universal rights: all children deserve to go to school, and everyone should have the opportunity to eat nutritious food. After Alice Waters launched the farm-to-table movement with the opening of her acclaimed restaurant Chez Panisse, she went on to found the Edible Schoolyard Project, inspiring schools to source their food from local regenerative farmers and developing an edible education that would transform the school food experience for children worldwide. Now, in A School Lunch Revolution, the culinary icon reimagines the way we feed our children at school and at home. Beginning with what we cook in our kitchens, this book offers the first step to teaching the next generation the lifelong values of eating whole foods. Inspired by international food traditions, these versatile recipes explore an array of textures and tastes guided by the principles Waters believes compose memorable, organic meals: local and seasonal, affordable, diverse, simple and delicious, and beautiful. From one of the nation’s most beloved chefs, here is a revolutionary reinterpretation of the classic school lunch for a more sustainable future.