Stitcher for Podcasts

Get the App Open App
Bummer! You're not a
Stitcher Premium subscriber yet.
Learn More
Start Free Trial
$4.99/Month after free trial
HELP

Show Info

Episode Info

Episode Info:

In the 1960s, Alice Waters studied abroad in France – and discovered a culinary world far from the processed food popular in America. When she returned to California, she tried to find restaurants to recreate her experiences abroad, but she couldn't. In 1971, she opened a small restaurant in Berkeley called Chez Panisse, where she focused on serving fresh, local ingredients. Just a few years later, Chez Panisse was named one of the best restaurants in America, and became one of the hottest locations for fine dining in the Bay Area. Despite her success, Alice chose not to turn Chez Panisse into a restaurant empire. Instead, she continued to insist on cooking with food raised locally, sustainably, and ethically. Today, most chefs agree Alice Waters and Chez Panisse sparked the farm-to-table movement in the restaurant industry. PLUS in our postscript "How You Built That," how Piersten Gaines took the trauma out of salon visits for women with highly textured hair.

Read more »

Discover more stories like this.

Like Stitcher On Facebook

EMBED

Episode Options

Listen Whenever

Similar Episodes

Related Episodes