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.
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[@tosht2515]

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.
And I had hoped Alice et al. would have addressed all the fake organic produce on our shelves as well as restaurateurs using the word organic simply as marketing.
*Excellent episode.* Huge fan of Alice Waters. Well done. 👍

[@nogahullman4825]

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".

[@dmaextraordinaire8205]

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.

[@HerAeolianHarp]

Thank you for the excellent content.

[@latimesfood]

Thank you for watching!