Alice Waters

A Versatile Sauvignon Blanc

source: Bigger Than Your Head

The next morning, while LL was at work, I made a white bean and turnip greens soup, using a recipe from a book we have leaned upon for years, Chez Panisse Vegetables by Alice Waters (HarperCollins, 1996). The cannellini beans had already soaked overnight. It’s a fairly standard procedure, w...

Published Thu, Oct 15

Community Supported Agriculture resources

source: Kansas City Star

 MO In 1971 Alice Waters opened Chez Panisse, a Berkeley, Calif., restaurant serving local, organic, in-season fare. She has since become one of the most influential chefs in the world and has inspired a revolution that has forced Americans to think about ...

Published Wed, Jun 17

Behind the food industry's iron curtain

source: Salon

Locavores and organic mavens like Pollan (author of "The Omnivore's Dilemma" and "In Defense of Food") or pioneering chef Alice Waters have long argued that the American diet is unhealthy, wasteful of resources and ecologically destructive. ... Michael Pollan, Garden Fresh TheTyee.ca

Published Thu, Jun 11

Fava Bean Risotto & Three Suave Soaves

source: Bigger Than Your Head

What do you do when fava beans are in season? (And we are getting to the end of the season for fresh favas.) Well, in our house you make fava risotto, which LL did Sunday night, from a recipe found in Chez Panisse Vegetables by Alice Waters (HarperCollins, 1996), which also uses green peas and [......

Published Wed, Jun 10

Review: Table keeps it fresh, local and extremely tasty

source: Marin Independent-Journal

 CA When I complimented McGoldrick on a lovely bowl of raita that burst with fresh cucumber and strong hints of cumin, she replied, "I borrowed the recipe from Alice Waters; she is my inspiration." No wonder the food is so good. ...

Published Tue, Jun 2

The Side Dish: Bourdain Takes The Stage in Portland

source: Daily Blender

 OR On Alice Waters: “Mother of slow food, or Khmer Rouge?” On organic food: “When we fetishize these ingredients, we're moving away from the essence of cooking.” On vegans/vegetarians: “Just f**king rude [for not eating what I'm serving]… ...

Published Tue, Jun 2

Dinner and a Movie at UW-Waukesha

source: livinglakecountry.com

 WI Dinner: A California-inspired menu that includes specialities from Alice Waters' cookbooks. Emphasizes local, organic and in-season ingredients: Free-range roasted chicken with whole garlic; farro with shallots and parsley; herb bread; spring greens ...

Published Mon, Jun 1

Documentary about organic food coming to CMA

source: Cleveland Scene Weekly

 OH A local, sustainable, organic food movement began in Berkeley, specifically at Alice Waters' restaurant Chez Panisse, which introduced local ingredients into its menu. Originally, Waters was looking for taste. That quest, however, led her to locally ...

Published Mon, Jun 1