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
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.
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.
act buy care eating farmers food land network
The act of eating is very political. You buy from the right people, you support the right network of farmers and suppliers who care about the land and what they put in the food.
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.
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.
came cheap fast food lack paid preparing uniformity values
A whole set of values comes with fast food: Everything should be fast, cheap and easy; there's always more where that came from; there are no seasons; you shouldn't be paid very much for preparing food. It's uniformity and a lack of connection.
children course ecology school teaches
We need to have a course in school that teaches about ecology and gastronomy. I could imagine that all children could eat at school for free and that the cafeteria would become part of the school's curriculum.