Who is Alice Waters?
• What is she credited for in the food industry? What is organic food? • What is her philosophy about food? • What does she think about the statement, “You are what you eat?” 3. Show the video to the class. 4. After watching the video, split the class up into four groups. Each group will brainstorm about one of the questions posed in step 2. After 10 minutes, the entire class should come together to share their answers. 5. Ask the students how watching the video has changed their ideas about eating and nutrition. 6. Now that you have the students thinking about their own eating habits, they will start interviewing each other (in pairs) about what they ate for the day so far. Hand out copies of the “What I Ate Today” organizer to each student. The interviewer should take notes so that the interviewee can focus on remembering what he or she ate so far that day. Obviously, students won’t be able to finish filling out the chart for the entire day. Assign the rest of the chart for homework.
” The first response came almost immediately from a friend who was a fellow classmate at the University of Wisconsin: “Isn’t that the name of a dorm in Madison?” Nope, that’s Elizabeth Waters. But as the rest of the e-mails poured in – from what can only be described as a smart, enlightened crowd – all but one of the remaining 35 people on the list were equally puzzled. This came as a surprise, but maybe it shouldn’t have. Many of us who live here – or travel in food-conscious or politically active circles elsewhere – think of Alice Waters as a revolutionary, a woman who has fought fervently since Chez Panisse opened in 1971 to change the way Americans think about food and where it comes from. She’s credited with popularizing California cuisine, and her mantra of sourcing seasonal ingredients that are local, sustainable and organic has become a virtual cliche in restaurants all over the country. But clearly, she’s not a household name in Middle America. I sent the e-mail in advance of
Alice Waters is a renowned chef who is credited with pioneering the California Cuisine movement in cookery, establishing one of the best California restaurants in Berkeley, Chez Panisse, and supporting the move toward using organically grown foods in her recipes. Born in 1944, Alice Waters pursued her love of French culture, earning a French Cultural Studies degree at University of California, Berkeley in 1967. She then spent a year traveling through France, and in particular in utilizing not only French cooking techniques but the way in which the French approach food. In 1971, Alice Waters opened Chez Panisse in Berkeley, which featured a pre fixe menu. Her focus was on providing guests with beautifully prepared food that would change with the seasons as new foods were freshly available. The restaurant became an almost immediate success, inspiring Alice Waters to open a companion Chez Panisse café in 1980. In 1984 Waters opened a breakfast and lunch restaurant, Café Fanny. Though Cali
Alice Waters, the executive Chef and owner of Chez Panisse, opened in 1971. Chez Panisse opened in 1980 with an open kitchen, a wood-burning pizza oven, and an a la carte menu. Alice Water, born in Chatham, New Jersey on April 28, 1944. A graduate from the University of California at Berkeley in 1967 with a degree in French Cultural Studies, and trained at the Montessori School in London before spending a seminal year traveling in France. She is the founder and the director of the Chez Panisse Foundation, an International Governor of Slow Food, a Visiting Dean at the French Culinary Institute, an Honorary Trustee of the American Center for Food, Wine and the Arts in Napa, and Board Member of the San Francisco Ferry Plaza Farmers Market. Alice is also an author and a co-author of eight books, including Chez Panisse Vegetables, Chez Panisse Cafe Cookbook, Fanny at Chez Panisse, a storybook and cookbook for children. Recently, the encyclopedic Chez Panisse Fruit. Chez Panisse restaurant w
