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Wall Street Journal Magazine 2013 Humanitarian Innovator: Alice Waters Makes the World a More Edible Place

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Birth Of A Legend. Waters’s meal card from the Sorbonne, 1965 Courtesy of the office of Alice Waters.

A pioneer of farm-to-table cuisine and founder of the legendary Chez Panisse changed the way Americans think about food

By Howie Kahn
Wall Street Journal
Nov. 6, 2013

Excerpt:

Waters, now 69, first moved to Berkeley as a 20-year-old transfer student in 1964. She had grown up in Chatham, New Jersey, eating tomatoes from the victory garden her parents planted after World War II. “I certainly fell in love with taste first,” she says. Campus politics and protests, however, led Waters to ultimately believe that a connection could and did exist between activism and food. While attending a massive Free Speech Movement rally in Berkeley, Waters listened to words that would change her life. “America is becoming ever more the utopia of sterilized, automated contentment,” said Mario Savio, one of the movement’s charismatic leaders. Once Waters heard that, she felt the urgency to contest that false utopia and replace it with something far more vital.

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November 30, 2013   Comments Off on Wall Street Journal Magazine 2013 Humanitarian Innovator: Alice Waters Makes the World a More Edible Place

The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden

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“Every time I see them measuring the vegetable beds for their math class, or harvesting ancient grains out in the garden for a history class, or stealing a taste of a ripe mulberry, I am reminded that there is nothing more transformational than the experience of being in nature.”

By Alice Waters
Clarkson Potter Publisher
Oct 29, 2013
448 Pages

Excerpt:

I started my kitchen garden because I was longing for mesclun, that very particular French salad made of distinctive sweet and bitter greens and herbs. I had been daunted by the thought of growing food, but then, driven by desire for that flavour from Nice, I turned my backyard into a salad garden for the restaurant. My success surprised and delighted me. I was so excited to have my yard filled with lettuces I loved.

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November 30, 2013   Comments Off on The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden