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
good kids schools
It's so important to that we go into the public schools and we feed all of the kids something that is really good for them.
begin food involved kids production
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.
fact families fast food home kids means
The fact that most kids aren't eating at home with their families any more really means they are eating elsewhere. They are eating out there in fast food nation.
built cook eat kids learned
In Berkeley, we built the garden and a kitchen classroom. We've been working on it for 12 years. We've learned a lot from it. If kids grow it and cook it, they eat it.
children kids cooking
It's about children cooking themselves, growing themselves. When kids grow it and cook it they eat it.
educational teaching kids
Teaching kids how to feed themselves and how to live in a community responsibly is the center of an education.
class classroom favorite kids
Kids come into the classroom and it's very hands-on, ... Kids like this. After phys ed, it's their favorite class.
great hands lewis rest soul
Edna Lewis had the hands and soul of a great artist, and like all great artists, she had something of which the rest of us know little or nothing.
change might people revealed themselves ultimately
Every change ultimately is one for the better. You don't know how it is going to be. It is just shuffling the cards, and people who haven't revealed themselves might reveal themselves.
attending changes details happens keeping learning organic somebody standard
I think she's really up there at the top. It happens only when somebody is very non-compromising and when somebody is attending to all the details and learning about all the changes in food. The way she has incorporated organic ingredients into her standard repertoire, she is somebody who is keeping up on what's important and getting better at doing it.
engaged intimacy listen quiet
She just had a very quiet way of speaking, and it really engaged you because she was so soft-spoken; you had to listen carefully. There was a kind of intimacy that you immediately had.
continue elizabeth
I'm always going back to Elizabeth David. I continue to be a fan. I can read and reread and find something important in there.
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.