Alice Waters: How to Start a Food Revolution
On August 28, 1971, Chez Panisse opened its doors in Berkeley, Calif. The restaurant merged fine dining with high-quality, locally and seasonally sourced food. Over the past half-century, Chez Panisse has inspired countless restaurants, chefs and home cooks, forging a movement of simple food made with local ingredients. This special documentary explores the history and lasting effects of Chez Panisse and Alice Waters.
For more food coverage, restaurant reviews, recipes, and the latest food news subscribe to the L.A. Times. www.latimes.com/subscribe
Connect with us:
/ latimesfood
/ latimesfood
/ latimesfood
Пікірлер: 5
I understand that conventional produce has an almost immeasurable cost on society but I have issues with the notion that it’s a “myth” and “illusion” that organic is expensive while also promoting higher wages so people can afford organic. Ha. Kinda all over the board.
Thank you. Alice Waters brought me back to the kitchen, this time with love to the role I fulfill there for my children. She shows you how to handle your greens and fruits and vegetables as a mindfulness exercise. It's "food meditation".
Ahhh, my garden is a mess too but the praying-mantis, bees and butterflies love it. This documentary has been refreshingly honest, eye opening and useful. I grew up outside of the Salinas Valley in California and saw the pesticide usage. What used to have a profound effect on me was the pesticide overspray that would settle on the (supposedly) organic fields next-door! Thank you for sharing. I’m grateful to have a garden that truly is organic.
Thank you for the excellent content.