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The Post Carbon Reader
Post Carbon Fellow Zenobia Barlow was in this Bay Citizen article about fixing school lunches.
From the article:
Barlow isn’t a celebrity chef and she doesn’t own a famous restaurant. Rather, she hails from an anthropology-sustainability-think tank-policy wonk pedigree. And her commitment to improving what children eat at school every day is clear and consistent. “The Center has quietly and steadily worked on improving school food and providing professional development and training to school food personnel for about 15 years,” said Barlow post conference from her office at the David Brower Center. “We helped bring about the changes in school food in Berkeley and we’ve moved on to other schools and districts to facilitate change there too.”
The cookbook is part of this plan. It is based on a simple yet clever 6-5-4 formula that consists of six dishes (salads, soups, pastas, rice bowls, wraps, and pizza toppings), five flavor profiles (African, Asian, European/Mediterranean, Latin American, and Middle Eastern/Indian) and the fresh produce available during the four seasons. The approach was developed in the Davis, Oakland, and Winters school districts over three years.
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