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Alice  Waters is one of the best-known and most influential American chefs since the 1970s.  She is the pioneer of eating fresh local foods which caught on across the US.  To me it is the French attitude in California.

 She is the founder and co-owner of onof my very long time favourite restaurants, Chez Panisse, the original "California Cuisine" restaurant in Berkeley, California, as well as the informal Café Fanny (named after her daughter) in West Berkeley.

 A champion of locally-grown and fresh ingredients, she has been credited with creating and developing California Cuisine and has written or co-written several books on the subject, including the influential Chez Panisse Cooking (written with then-chef Paul Bertolli).

She has also promoted organic and small farm products heavily in her restaurants, in her books, and in her Edible Schoolyard program at the King Middle School in Berkeley. Her ideas for "edible education" have been introduced into the entire Berkeley school system, and with the current crisis in childhood obesity, have attracted the attention of the national media.

She advocates eating locally produced foods that are in season, because she believes that the international shipment of mass-produced food is both harmful to the environment and produces an inferior product for the consumer.

She was greatly inspired by the French ways on an early trip to Provence in the late 60's.

In this latest book of hers - she features local California growers.  Come to the Table takes you on a journey right to the source of flavour and beauty on our small artisanal farms.  Many are immigrants from such as Laos, some Hmong farmers,  along with 40 of the recipes of these same organic farmes.

“Farmers hold the key to solving our global climate and health issues.  We are honored to support this unprecedented event celebrating American food and its role in improving the health of our people and the planet, ” said Maria Rodale, Chairman of Rodale.

I took this photo at the San Francisco Slow Food Nation event-Alice Waters was in attendence.

Meet the folks down on the farm and learn firsthand about the back-to-the-future small-farm economy that’s gaining strength across America. Discover new tastes and memorable traditions. Explore local flavors, wit, and wisdom along with the universal values of a food system that is "good, clean, and fair." Recreate a range of sumptuous yet simple meals with the farmers’ own family recipes—including breakfast crostata and fresh-fruit jams, stuffed artichokes and black-eyed peas, chile relleno casseroles, pulled pork, and cheesecake. Sustainable food is real food. Come to the table, and help yourself!

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Back To The Table