What began as a love of culture turned into a passion for food…shortly after attaining her degree in French Cultural Studies, Alice Waters spent an inspiring year immersing herself in the lifestyle she studied. During her time in France, Alice discovered her true calling. She returned to the states and began her quest to bring back a forgotten tradition - simple, pure ingredients that create healthy and tasteful mealtimes.

Chez Panisse

Since opening its doors in 1971, Chez Panisse has become the epitome of what American cuisine should be. Seasonal fruits and vegetables arrive at the restaurant daily from a local network of sustainable farmers, along with a savory selection of hormone- and antibiotic-free meats. Each night is a new adventure for Chez Panisse patrons as these fresh ingredients are transformed into a full-course dinner menu that changes daily. 

Organic food isn’t just for dinner, however. Alice Waters’ network of restaurants offers the same fresh experience for breakfast and lunch, as well. Located upstairs from Chez Panisse, the Café serves a changing a la carte menu for both lunch and dinner while Café Fanny – just minutes away - provides a sustainable and casual dining option for breakfast or lunch.

Chez Panisse Foundation

Sustainable restaurants are not the only key to reforming a nation of fast food addicts. The Chez Panisse Foundation was formed in 1996 to take the message of healthy, simple eating to the heart of America – our schoolchildren. The Foundation’s most inspiring project is the Edible Schoolyard, an educational curriculum that integrates cultivation and preparation into the public school day.

“I’ve learned that when kids grow, harvest, and prepare their own food, they want to eat it! And they love sitting around a table, sharing the meal they’ve cooked. Every time I visit, I’m inspired,” said Alice Waters regarding the Edible Schoolyard in Berkeley.

The Edible Education model program is a daily part of student studies at Martin Luther King, Jr. Middle School in Berkeley. It starts with a one-acre organic garden where students plant, tend, and harvest the fresh fruits and vegetables as they learn essential lessons in science and community. Kitchen classes allow the children to enjoy their labor while also teaching math, cooking, and social skills. 

The 2008 school year marked the addition of the Dining Commons at King Middle School where students can enjoy a complete experience with food from the Edible Schoolyard garden. More than 3,000 children have already discovered the difference fresh ingredients make since the program’s conception and are on the right path to a healthy, sustainable future thanks to the integrated curriculum. 

The Edible Schoolyard affiliate network includes similar Edible Education programs throughout the nation. Currently, programs are in place at the Samuel J Green Charter School in New Orleans, the Greensboro Children’s Museum, and the Boys & Girls Club of San Francisco. A wealth of publications and resources are available through the Chez Panisse Foundation for those interested in launching a similar program in their own community.

Slow Food Nation

“Sadly, we’re finally seeing the effects of not taking care of the land, not treating animals respectfully, not taking care of our bodies. Farmers markets, victory gardens, sustainable restaurants—these are all places where we can turn to for messages of beauty and hope.”

To spread these messages, Alice Waters plays an active role as Vice President of Slow Food International to promote organic cultivation and to support local growers around the world. In late August 2008, Alice had the opportunity to share her passion for organics and fresh, simple food with more than 60,000 individuals at the first Slow Food Nation event in San Francisco.

The festival brought together more than 3,000 local farmers, designers, food producers, and community organizers for a weekend full of music, workshops, discussions, and taste pavilions. The highlight of the event was the Slow Food Nation Victory Garden, blooming in the same location as the WWII garden planted six decades before. The garden was harvested in November and supplied over 1,000 pounds of organic fruits and vegetables to the local food bank.

“The time is finally ripe to support the ideals of sustainability and health,” and Alice Waters will continue to lead the way to a Slow Food Nation – through Edible Education, community outreach, sustainable networks, and delicious food.

Learn More

• For more information about Alice Waters and Chez Panisse, visit http://www.chezpanisse.com/
• To learn more about the Chez Panisse Foundation: http://www.chezpanissefoundation.org/
• Resources and publications regarding the Edible Schoolyard and school lunch reform can be found here: http://www.edibleschoolyard.org/resources
• Or register to attend the Edible Schoolyard Academy for training and support: http://www.edibleschoolyard.org/esy-academy
• To become a part of the Slow Food Movement, visit http://www.slowfoodusa.org/

Photo by David Liittschwager

By Danielle Bullard