First, kids should be involved in the production of their own food. They have to get their hands in the dirt, they have to grow things. They also have to become sensually stimulated, and the way to begin is with a bakery.

The quote by renowned chef and food activist Alice Waters emphasizes the importance of hands-on experience and active participation of children in food production. Waters strongly believes that involving kids in growing their own food fosters a deep connection with nature, encouraging a lifelong respect for the environment. By literally getting their hands in the dirt, children develop a practical understanding of where food originates and the patience required to nurture life from seed to harvest.

Alice Waters advocates for education that engages all the senses, describing the need for children to be sensually stimulated through direct contact with fresh ingredients. By tasting, touching, smelling, and observing food as it grows, children form meaningful, tangible experiences that go beyond theoretical knowledge. Waters argues that this sensory education is crucial in developing children's appreciation of food and healthy eating habits.

Additionally, Waters underscores the unique role of a bakery as an ideal entry point for sensory exploration. Baking bread engages multiple senses—the aroma of fresh-baked loaves, the texture of kneading dough, and the warmth of a fresh bite—which can captivate children and ignite curiosity about food and cooking. By highlighting the bakery, Waters suggests that food education should begin with experiences that are both approachable and delightfully stimulating, setting a strong foundation for a lifetime of mindful eating and sustainability.