Alice Waters is a pioneer. She’s been preaching the virtues of cultivating fresh food for decades. Lesley Stahl interviews this world-renowned chef and restaurateur. Alice Waters hopes a slower approach to the food we eat will keeps us healthier and greener.
From the Chez Panisse Restaurant website:
“Alice and Chez Panisse have become convinced that the best-tasting food is organically grown and harvested in ways that are ecologically sound, by people who are taking care of the land for future generations. The quest for such ingredients has largely determined the restaurant’s cuisine. Chez Panisse has tried for years to make diners here partake of the immediacy and excitement of vegetables just out of the garden, fruit right off the branch, and fish straight out of the sea. In doing so, Chez Panisse has stitched together a patchwork of over sixty nearby suppliers, whose concerns, like the restaurant’s, are environmental harmony and optimal flavor.”
Chez Panisse is located in Berkeley, California, but Alice Water’s influence extends far beyond.
