Rachel Safko writes about global niche markets and old-world luxuries from French haute cuisine to ancient Chinese teapots. She is a tea specialist who works with chefs and other culinary experts on inspiring ways to pair tea and food. Her latest features on food and drink have appeared in Edible Manhattan and Edible Brooklyn, with her tea and cheese soiree recently profiled in Forbes.
Rachel Safko Supports
The Edible Schoolyard Project
The mission of The Edible Schoolyard Project is to teach essential life skills and support academic learning through hands-on classes in a one-acre organic garden and kitchen classroom. At the core of the mission is a free, sustainable, and delicious lunch for every child. The Edible Schoolyard curriculum is fully integrated into the school day and teaches students how their choices about food affect their health, the environment, and their communities. Using a local sustainable criteria for purchasing food, the organization supports not only the students but also the farmers and ranchers, who are taking care of the land for future generations. The Edible Schoolyard network now includes 4,800 schools and programs in all 50 states and 57 countries.