Alice Waters
Alice Waters
Alice Louise Watersis an American chef, restaurateur, activist and author. She is the owner of Chez Panisse, a Berkeley, California restaurant famous for its organic, locally grown ingredients and for pioneering California cuisine...
NationalityAmerican
ProfessionChef
Date of Birth28 April 1944
CityChatham, NJ
CountryUnited States of America
world changing-the-world
How we eat can change the world
real land people
Go to the farmers market and buy food there. You'll get something that's delicious. It's discouraging that this seems like such an elitist thing. It's not. It's just that we have to pay the real cost of food. People have to understand that cheap food has been subsidized. We have to realize that it's important to pay farmers up front, because they are taking care of the land.
garden pasta garlic
It's a comfort to always find pasta in the cupboard and garlic and parsley in the garden.
taste ingredients cooks
When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.
thoughtful hopeful inspire
This is the power of gathering: it inspires us, delightfully, to be more hopeful, more joyful, more thoughtful: in a word, more alive.
children believe land
I believe that every child in this world needs to have a relationship with the land...to know how to nourish themselves...and to know how to connect with the community around them.
educational teaching kids
Teaching kids how to feed themselves and how to live in a community responsibly is the center of an education.
real school lunch
I am confident that we will see a growing consensus about the most effective way to transform food in America: building a real, sustainable and free school-lunch program.
children community privilege
Good food is a right, not a privilege. It brings children into a positive relationship with their health, community and environment.
across artisan bring celebrate country dimension experience food market next people products san slow special
This is the next dimension of the farmers' market in San Francisco. It's to bring Slow Food people from across the country into this experience to celebrate what we have in this country -- all these special artisan products in these little pockets.
boil bring depends eight maybe size wonderful
Hard-boiled eggs are wonderful when they're really done right. I bring the water to a boil, and then I put in the eggs. And then I boil them for - well, it depends on the size of the egg - maybe eight minutes.
certain deny hard tastes tender
Everything tastes better with butter. Meat that has fat in it is tender in a certain way, flavorful in a certain way. It's hard to deny the flavor quotient there.
author cook elizabeth english food owner richard
English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.
continue directly food house organic push relates
Basically, the person in the White House should be principled, should have a philosophy about food that relates directly to organic agriculture. I will continue to push for that.