all dayfills all fulfill to the daily schedule. The food here is fantastic andfascinating process. Some in the community or alumni appear only for a meal!The in-house team of chefs, with the support of volunteers and students preparevegetarian meals, organic and locally sourced in a delicious and surprising mixof flavors with each meal healthier.For Satish Kumar, founder of the school, vegetarianismis a holistic philosophy and not only a food choice. "A vegetarian diet ishealthy and human beings do not need the meat. I'm 75 years old and I dontlack energy by not eating meat, "he says.The vital center of the school is the kitchen. 7 AM inthe morning and Ruth arrives to begin preparing biscuits for the coffee break,including, gluten and dairy free. With amazing flavors and formats, eachinterval, a new surprise. The movement of the kitchen non stop until 1 or 2 AM.Students making breads and cakes, volunteers preparing fruit compotes forbreakfast, all talking, playing guitar, a symbiosis between humans and greatfood, a contagious joy. Johan Van As, a former graduate student 2010-2011 andvoluntary comments: "For me, cooking is one of the most important parts ofschool, because here we can really experience our attitude toward food. Beingpresent here, we can actually experience our relationship with food and withthe planet and this exchange is very enriching. "The concern by lowering the ecological footprint ofthe school permeates every detail of day-to-day. The waste is carefullyseparated, the organic waste is composted inside the school and used in thegarden and the inorganic going for recycling.Wayne Schroeder and Julia Ponsonby divide thedirection of food and kitchen of Schumacher College. Julia is a shy Englishwriter the Gaia's vegetarian kitchen cookbook and won the "Gourmand World CookbookAward" for best vegetarian cookbook in 2001. For Julia, only here it couldactually apply what she believes: teamwork and love for fresh, local food."It's exciting to see the importance of food being placed at the forefrontof the movement today and see how the kitchen holistic learning is gainingground," she says.Wayne, a charming South African man, began workinghere in 2001 and is a thorough researcher of food. He has the challenge ofkeeping the school at the forefront of food policy in relation to organic foodand fair trade, a way to stimulate the local economy. Being in the kitchen withWayne is inspiring. Each stirred the pot of soup, a new learning aboutawareness, health, food and its preparation go together to create joy andhappiness. He inspires students and everyone around him to relate to food andtheir bodies in a new way, helping the transition of not "thinking"about food and nature, but "felt" them.It is in September, a month of plenty for gardenersand food lovers, students can actually experience the kitchen and the wholeprocess and magic, in the course Gaia's Kitchen meets Gaia's Garden. Everyyear, Schumacher finds inspiring ways to work with the huge variety of seasonalproducts produced locally in the neighborhood and the school garden. In thecourse of a week in person (300 pounds), students experience the relationshipof food preparation in the garden and nature, running recipes in the bookGaia's Kitchen, learn to enjoy and