Alice Louise Waters (born April 28, 1944) is an American chef, restaurateur, activist, and author. She is the owner of Chez Panisse, a Berkeley, California, restaurant famous for creating the farm-to-table movement and for pioneering California cuisine, which she opened in 1971.
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Alice Louise Waters (born April 28, 1944) is an American chef, restaurateur, activist, and author. She is the owner of Chez Panisse, a Berkeley, California, restaurant famous for creating the farm-to-table goings-on and for pioneering California cuisine, which she opened in 1971.
Waters has written the books Chez Panisse Cooking (with Paul Bertolli), The Art of Simple Food I and II, and 40 Years of Chez Panisse. Her memoir, Coming to my Senses: The Making of a Counterculture Cook was published in September 2017 and released in paperback in May 2018.
Waters created the Chez Panisse Foundation in 1996, and the Edible Schoolyard program at the Martin Luther King Middle School in Berkeley. She is a national public policy protester for hypothetical lunch reform and universal entrance to healthy, organic foods. Her change in the fields of organic foods and nutrition is typified by Michelle Obama’s White House organic vegetable garden.
Alice Waters's Quotes
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Food should be cheap, and labor should be cheap, and everything should be the same no matter where you go, whether it's a McDonald's in Germany or one in California, it should be the same. And this message is destroying cultures around the world. Needless to say, agriculture goes with it.
I came to all the realizations about sustainability and biodiversity because I fell in love with the way food tastes. That was it. And because I was looking for that taste I feel at the doorsteps of the organic, local, sustainable farmers, dairy people and fisherman.
I really am at a place where I think we need to feed every child at school for free and feed them a real school lunch that's sustainable and nutritious and delicious. It needs to be part of the curriculum of the school in the same way that physical education was part of the curriculum, and all children participated.
I think America's food culture is embedded in fast-food culture. And the real question that we have is: How are we going to teach slow-food values in a fast-food world? Of course, it's very, very difficult to do, especially when children have grown up eating fast food and the values that go with that.
I'm focused on the next generation, because I think it's very hard to break the habit of adults who've got salt and sugar addictions and just ways of being in this world. It's very hard even for the most enlightened people at famous universities that are very wealthy to spend the money that it takes to feed the students something delicious.
We have to understand that we want to pay the farmers the real price for the food that they produce. It won't ever be cheap to buy real food. But it can be affordable. It's really something that we need to understand. It's the kind of work that it takes to grow food. We don't understand that piece of it.
You do need some dispensation for local farmers, because the fast food industry will promote the unsanitary conditions of farming. With vegetables, you have to be careful where they come from, you have to know the farmers and trust them. If you buy from the farmers' market, it's already been investigated.