Three years ago, Conscious Kitchen Founder and Executive Director Judi Shils had a simple but powerful idea: What if the best way to transform school food wasn’t another meeting or presentation, but simply bringing together the people who shape school food—from farmers and school nutrition professionals to chefs, producers, and distributors—to cook together? With that […]
From One Kitchen to a Statewide Movement Read More »
We carried more to Sweden than a presentation when we boarded the plane as finalists for the 2026 Food Planet Prize. Created by the Curt Bergfors Foundation, the Food Planet Prize is the world’s largest environmental award, recognizing innovations capable of transforming how the world produces, distributes, and consumes food. Drawn from more than 1,000
What We Brought Home From Sweden Read More »
In just a few days, members of the Conscious Kitchen team will board a plane to Sweden as finalists for the Food Planet Prize, one of the world’s largest awards recognizing innovative solutions to transform food systems. The Food Planet Prize selected four finalists from more than 1,000 organizations around the world. To be included
Sweden Bound: Carrying California’s School Food Movement to the World Stage Read More »
When our founder and Executive Director Judi walked through a school lunch line in 2013 and picked up a small plastic bag of chemically preserved apples, she never imagined that moment would set off more than a decade of work that would one day be recognized on a global stage. And here we are. We
We’ve Been Named a Finalist for the World’s Largest Environmental Award Read More »
Organic School Meals Now a Reality at Alameda Unified School District! Have you ever wondered what kind of food our kids are eating every day at school? Too often, it’s highly processed, pre-made meals that lack the nutrition growing minds and bodies need. Now imagine a different world—one where every child has access to fresh,
A Win for Our Kids Read More »
Conscious Kitchen recently ventured to Southern California for our first-ever Fresh, Local, Organic Culinary Workshop in the region. Before the big day, we spent time on the ground, learning from the local organic farmers who make this work possible. Farm Visits and Local Insights We began our journey in Ventura County with a visit to
Groundwork and Growth Define Conscious Kitchen’s First Southern California Workshop Read More »
When the season provides a plentiful bounty of beautiful strawberries, make jam! The recipe for this sweet fruit spread and Organic Soft French Loaf were shared for the Conscious Kitchen Cookbook by one of the world’s top chefs, Three-Star Michelin Chef, Dominique Crenn. Enjoy! If you make these recipes, tag us in your photos @consciouskitchn. Organic Strawberry
Recipe Spotlight: Strawberry Jam with Homemade Bread Read More »
We are not “only” distributing fruits, vegetables, dairy, grains, proteins and other ingredients in the food boxes to children and families in WCCUSD each week. We are proud to also include bilingual English-Español educational materials and recipes to ensure that families know how to make the most of box contents and why this paradigm-shifting program
Eight years ago, when a group of students from the Bay Area and an esteemed Executive Chef, Justin Everett from Cavallo Point Lodge got together, their task was to create a fresh, local, organic meal for $2 or less a person. This budget, which seems tight, is actually more money than is available for school lunch per
Recipe Spotlight: Quinoa Mac and Cheese Read More »
Have you heard? We’ve been hard at work on all things organic — shifting institutional purchasing to ensure the health of our children, families, communities, school districts, farmers, local economies, soils and shared climate. Today, in partnership with West Contra Costa Unified School District (WCCUSD), we are proud that families picked up 21,000 food boxes with 100% USDA Certified
Mary’s Free-Range Chicken is now a third-generation family owned business that has operated since 1954. They are proudly working on their fourth generation as Mary Pitman’s grandsons have begun coming to help out at their facilities. From 1998-2003, Mary’s son started five chicken farms during his time attending Cal Poly in San Luis Obispo. From
Mary Pitman of Mary’s Free-Range Chickens Read More »
Al Baylaq has been an organic food warrior for most of his life. Good Earth opened its doors 51 years ago with Al joining its team 20 years after its founding. “Mark started it and I came along 20 years later”. Al was first able to witness Good Earth’s growth when he owned a competing
Al Baylaq of Good Earth Natural Foods Read More »
Q: What drew you to Conscious Kitchen? A: Initially, I had interviewed with Judi for the position at Bayside MLK to be the chef there for Conscious Kitchen. At the time, it just didn’t work. I think a year and a half later, maybe even longer, I ran into Judi at the Good Earth randomly
Dolores Coleman of Dee’s Organics: Q&A Read More »
At 19 years old, Alice Waters traveled to Paris, France, and ate a wild strawberry. She had never tasted anything like it in her whole life. “Where did this come from?”, she asked, to discover it is harvested in the nearby mountains, only at this time of year. In 1965, every Parisian market only had
Chef Profile: Alice Waters Read More »
On an early and foggy San Francisco morning, Maya and I pulled into the Wholesale Produce Market. As the sun was just beginning to rise, we caught the end of distribution activity – forklifts, truck beeps and the shuttling of organic goods. Earl met us with warmth and eagerness to show us his facilities. In
Earl Herrick of Earl’s Organics Read More »
As an operating partner at Full Belly Farms, Andrew Brait runs a 400-acre regenerative organic farm in the Capay Valley. Their produce is sought after by many in the Bay Area, and recognizable by its smiling green Buddha logo. Among seasonal vegetables, the farm produces a variety of grains, beans, nuts, preserves, baked goods, wool,
Andrew Brait of Full Belly Farms Read More »