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edible education; Alice Waters, champion of organic produce and regional cooking, is fighting obesity by teaching kids the pleasures of eating, starting with lunch.

Vogue

| April 01, 2005 | Heron, Katrina | COPYRIGHT 2005 All rights reserved. Reproduced by permission of The Condé Nast Publications Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

Byline: Katrina Heron

It begins with a dense aroma of orange blossoms. "We're planting citrus trees in an outdoor enclosure that leads to the front door of the building, so you'll have this rich sensory preview, and then you'll be on the threshold, with the entire kitchen laid out in front of you. Everything is open-as you walk in you see counters filled with seasonal fruits and vegetables, and cooks working at freestanding islands, and baking tables beyond, and at the end of the room, a fire burning in the wood oven. It's light and airy inside, and filled with the smells of delicious food."

Alice Waters, the world-renowned doyenne of Chez Panisse ...

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