detail profile alice waters
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Alice Louise Waters is an American chef, restaurateur, and author.
She is the owner of Chez Panisse, a Berkeley, California, restaurant famous for creating the farm-to-table movement and for pioneering California cuisine, which she opened in 1971.
Waters has authored and co-authored many books, including "Chez Panisse Cooking" (with Paul Bertolli), "Chez Panisse Vegetables", "Chez Panisse Fruit", "The Art of Simple Food I and II", "In the Green Kitchen: Techniques to Learn by Heart", "40 Years of Chez Panisse", and her memoir, "Coming to my Senses: The Making of a Cook".
Waters created the Chez Panisse Foundation in 1996, and the Edible Schoolyard program at the Martin Luther King Middle School in Berkeley; a school garden initiative that today involves over 4,000 schools.
She is a national public policy advocate for universal access to healthy, organic foods.
Her influence in the fields of organic foods and nutrition inspired Michelle Obama's White House organic vegetable garden program.
Since 2002, Waters has served as a vice president of Slow Food International, an organization dedicated to preserving local food traditions, protecting biodiversity, and promoting small-scale quality products around the world.
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Americas policy of producing cheap food...Food and Country 2024
America's policy of producing cheap food at all costs has long hobbled small independent farmers, ranchers, and chefs. Worried for their survival, trailblazing food writer Ruth Reichl reaches out across political and social divides to uncover the country's broken food system and the innovators risking it all to transform it.
On August 28 1971 Chez Panisse opened its...Alice Waters: How To Start A Food Revolution 2021
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, founder and activist Alice Waters has inspired countless restaurants, chefs and home cooks, forging a movement of simple food made with local ingredients.
Waging Change weaves the stories of...Waging Change 2020
Waging Change weaves the stories of individual workers such as Nataki Rhodes of Chicago and Naomi Debebe of Detroit with the efforts of thousands of restaurant workers across the country to demand respect and one fair wage.
Cookbook author and environmental activist Diana...Diana Kennedy: Nothing Fancy 2019
Cookbook author and environmental activist Diana Kennedy reflects on an unconventional life spent mastering Mexican cuisine.
A documentary on the sixdecades long...Robert Scheer: Above the Fold 2019
A documentary on the six-decades long career of a muckraking journalist, who was involved with the radical 196os magazine Ramparts, with the Los Angeles Times newspaper, and later with the Internet website Truthdig.
Food in the 21st century has...James Beard: America's First Foodie 2017
Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and exotic ingredients, once impossible to find, are now just a mouse click away; and the country's major cities are better known for their gastronomy than their art galleries. This food movement can be traced back to one man: James Beard. His name graces the highest culinary honor in the American food world today—the James Beard Foundation Awards. And while chefs all around the country aspire to win a James Beard Award, often referred to as the “culinary Oscars,” many of those same chefs know very little about the man behind the medal. Respected restaurateur Drew Nieporent summed it up when he said, “Everybody knows the name James Beard. They may not know who he is, but they know the name.”
A look at mans relationship with...Dirt! The Movie 2009
A look at man's relationship with Dirt. Dirt has given us food, shelter, fuel, medicine, ceramics, flowers, cosmetics and color --everything needed for our survival. For most of the last ten thousand years we humans understood our intimate bond with dirt and the rest of nature. We took care of the soils that took care of us. But, over time, we lost that connection. We turned dirt into something "dirty." In doing so, we transform the skin of the earth into a hellish and dangerous landscape for all life on earth. A millennial shift in consciousness about the environment offers a beacon of hope - and practical solutions.
A fascinating look at how American...Food Fight 2008
A fascinating look at how American agricultural policy and food culture developed in the 20th century, and how the California food movement rebelled against big agribusiness to launch the local organic food movement.
Every great cook secretly believes in...Alice Waters and Her Delicious Revolution 2003
Every great cook secretly believes in the power of food. Alice Waters just believes this more than anybody else. She is certain that we are what we eat, and she has made it her mission in life to make sure that people eat beautifully. Waters is creating a food revolution, even if she has to do it one meal at a time.
Directors Werner Herzog and Errol Morris...Werner Herzog Eats His Shoe 1980
Directors Werner Herzog and Errol Morris make a bet which results in Herzog living up to his promise that he would eat his shoe if Errol Morris ever completed the film Gates of Heaven.
A zesty paean of praise to...Garlic Is as Good as Ten Mothers 1980
A zesty paean of praise to the greater glories of garlic. This lip-smacking foray into the history, consumption, cultivation and culinary/curative powers of the stinking rose features chef Alice Waters of Chez Panisse, and a flavorful musical soundtrack. Preserved by the Academy Film Archive in 1999.
