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	Alice Waters: Food Fighter
		Waters, who is divorced and stopped cooking at Chez Panisse 19 years ago after the birth of her daughter (now a Yale student and the impetus for the project there), acknowledges as much.
		Alice Waters doesn't want to hear from naysayers, nor does she want to dwell on the question of how a district that is laying off teachers can rationalize gourmet meals, even if private financing foots much of the bill.
		Waters, oblivious to my revelation, continued doing what a visionary does best: she preached about how to introduce kids to vegetables in ways that would make them ask for more and waxed on about starting a chain of tortillerias to finance her projects.
	www.kitchengardeners.org /foodfighter.html (2675 words)

	Chez Panisse - Wikipedia, the free encyclopedia
		The restaurant was an outgrowth of Waters' interest in the possiblities of fresh local ingredients, inspired by her 1964 visit to France.
		Waters returned to Berkeley, and the subsequent cooking she did for her friends, using French cooking techniques on fresh local ingredients instead of attempting to reproduce French classics with imported ingredients,eventually led her to founding the restaurant in 1971.
		Alice Waters is involved with Slow Food and the local food movement.
	en.wikipedia.org /wiki/Chez_Panisse (222 words)

	Salon Brilliant Careers \| Alice Waters (Site not responding. Last check: 2007-10-26)
		Waters is committed to the idea that if we take the time and care to put nourishing food on our plate, we will in turn renew our communities, our world and ourselves.
		Alice Louise Waters was born April 28, 1944, in Chatham, N.J. She came of age in the tumultuous late '60s in Berkeley, graduating from the University of California in 1967 with a degree in French cultural studies.
		Waters proposed a curriculum to the school's staff that allowed the students to plant and harvest their own food, then cook, serve and eat it for lunch.
	www.salon.com /people/bc/1999/11/16/waters/print.html (2410 words)

	AlterNet: Alice Waters' Delicious Revolution
		Waters never intended to spawn a movement, though was a crusading free speech activist when she was a student at UC Berkeley.
		Waters is a phenomenon in the food world not only because she has brought mesclun salad and goat cheese to the American table, but because she has stuck to her ideals.
		Waters is certainly the high priestess of the American culinary world, the "Materfamilias to a generation of chefs," as Adam Gopnik of The New Yorker put it, but she is increasingly being seen an environmentalist.
	www.alternet.org /story/315 (1766 words)

	American Masters . Alice Waters \| PBS
		Alice Waters lies in bed at night worrying about what to feed you.
		Waters is creating a food revolution, even if she has to do it one meal at a time.
		And if Alice had her way, they would go looking for that chicken - or that tomato, or that strawberry - until they found it.
	www.pbs.org /wnet/americanmasters/database/waters_a.html (684 words)

	The Observer \| Food monthly \| America's green goddess
		Though she was born in New Jersey in 1944, she was a student in Berkeley in the Sixties, at the height of the famed student activism there, and the mark of those days has been left on both the woman and the restaurant like words through a stick of Blackpool rock.
		By then Waters was no longer at the stove, instead bringing in a series of chefs who could pursue her ideas.
		Listening to Waters speak, it is easy to forget that we are sitting in a restaurant, rather than in the offices of a pressure group.
	observer.guardian.co.uk /foodmonthly/story/0,9950,1501837,00.html (2112 words)

	Salon Brilliant Careers \| Alice Waters (Site not responding. Last check: 2007-10-26)
		If Waters weren't so passionate about the healing life force teaming inside natural foods organically grown and simply prepared, she would never have managed to communicate her message to a nation of people raised on canned peas and meatloaf.
		We also owe Waters thanks for introducing our taste buds to simple pleasures, saying no to the overwrought cuisine that dominated "gourmet" dining for decades and abolishing the pretension that masked the elegant essence of unadorned, nourishing fare.
		Among foodies -- critics, gourmands, colleagues, farmers -- Waters is the top of the food chain, an innovator whom the New York Times dubbed the "Mother of American Cooking." Adam Gopnik of the New Yorker called her the "Materfamilias to a generation of chefs." And not only American chefs.
	www.salon.com /people/bc/1999/11/16/waters (755 words)

	Dartmouth News - Dartmouth Honorary Degrees 2004: Alice Waters - 05/05/04
		Waters is actively involved in the development of an edible garden and kitchen classroom at Berkeley's Martin Luther King, Jr., Middle School.
		Waters is a strong advocate for farmer's markets and for sound and sustainable agriculture.
		Waters is also the Vice President of Slow Food International, a non-profit organization that promotes and celebrates local, artisanal food traditions threatened by fast food and a faster pace of life.
	www.dartmouth.edu /~news/releases/2004/05/04i.html (403 words)

	Alice Waters
		But the influence of Waters, 54—through her now-legendary Berkeley, CA, restaurant Chez Panisse and five cookbooks (and counting)—has been enormous, not just in the food industry, but in countless home kitchens around the world.
		Waters, consistent with her belief that food is merely one element in a broad interrelated range of human activities, has also been involved in several community projects.
		Alice Waters will host a dinner on Wednesday, Feb. 10, at The Ritz-Carlton, as part of their 1999 Food and Wine Festival.
	www.citypaper.net /articles/020499/20q.shtml (619 words)

	Interview with Alice Waters
		Her world-renowned restaurant was one of the first to have a "forager" on staff, a person assigned the task of seeking out the best, freshest ingredients available and forging links with the farmers who were growing them.
		Waters has been a farmers market enthusiast ever since her student days in Paris in the 1960s.
		And Waters rarely misses an opportunity to speak up for farmers markets, urging everyone to make shopping at them a habit, a recurring theme in her newest book, "Chez Panisse Vegetables," just out from Harper Collins.
	www.seasonalchef.com /waters.htm (1634 words)

	Alice Waters Chef Profile at Epicurious.com
		For visionary chef Alice Waters, it is a lifelong mission.
		Alice has been preaching—and practicing—the gospel of seasonal, ethically cultivated cuisine at Chez Panisse, her legendary restaurant in Berkeley, California, for more than 30 years.
		Alice took Epicurious on a video tour of the Edible Schoolyard, the groundbreaking garden and kitchen-classroom she founded at Berkeley's Martin Luther King, Jr., Middle School.
	www.epicurious.com /features/chefs/waters (230 words)

	About Alice Waters - ChezPanisse.com
		Alice Waters was born on April 28,1944, in Chatham, New Jersey.
		Alice is a strong advocate for farmer's markets and for sound and sustainable agriculture.
		Alice is author and co-author of eight books, including Chez Panisse Vegetables, Chez Panisse Cafe Cookbook, Fanny at Chez Panisse, a storybook and cookbook for children, and most recently, the encyclopedic Chez Panisse Fruit.
	www.chezpanisse.com /pgalice.html (328 words)

	The My Hero Project - Alice Waters
		It was 1963, it was Paris, and as she wandered through the enormous fruit and vegetable market, Waters was struck by the array of brilliant colors, the music of farmers hawking their produce, and the fact that there, in the middle of a great city, she felt "directly connected to the land."
		Waters' philosophy of cooking and eating enables people to connect with the source of their food, both the land it came from and the seasonal cycles in which it was grown and harvested.
		Waters hopes that this program will teach kids to value fresh food and value their own contributions that will bring it to the table.
	myhero.com /hero.asp?hero=alicewaters (2003 words)

	Food joins academic menu in Berkeley school district / Credits, not calories -- Chez Panisse founder cooks up new 'core ...
		Alice Waters is so confident about the power of good food, she regularly offers this challenge: "Give me any kid.
		Waters began the project a decade ago, when she adopted Martin Luther King Middle School and, along with the Center for Ecoliteracy in Berkeley, developed the Edible School Yard to turn a patch of asphalt next to the school into a garden and a teaching tool.
		Waters is leaving those kinds of details to the educators in Berkeley, who have been meeting this month to start writing the curriculum.
	www.sfgate.com /cgi-bin/article.cgi?file=/chronicle/archive/2004/08/29/MNG8T8FL1C1.DTL (1608 words)

	Land & People Center, Interview: Alice Waters : The Trust for Public Land
		Alice Waters's approach to cooking--then and now--was to craft a daily menu from fresh food foraged from local, small-scale growers: herbs and vegetables just out of the garden, fruit right off the branch, fish straight from the sea.
		Recently Waters established the Chez Panisse Foundation to support community projects that teach the interwoven pleasures of growing, cooking, and sharing food as a way to guide young people to respect and care for the land, their communities, and themselves.
		Alice Waters oversees her bustling empire from a small office on a shady courtyard behind her restaurant.
	www.tpl.org /tier3_cdl.cfm?content_item_id=1226&folder_id=831 (2020 words)

	The Incredible Edible Schoolyard (Site not responding. Last check: 2007-10-26)
		Alice Waters and some of the student gardeners of Martin Luther King, Jr.
		Waters planted the seeds of this revolution ten years ago when she founded the Edible Schoolyard, a one-acre organic garden of flowers, vegetables, and herbs planted, tended, and harvested by the 950-some students at Martin Luther King, Jr.
		In November 2004, Alice Waters came to address a public assembly of 300 at Tappan and a fundraising dinner.
	www.aarp.org /about_aarp/nrta/livelearn/edibleschoolyard (1524 words)

	Alice Waters -- Facts, Info, and Encyclopedia article (Site not responding. Last check: 2007-10-26)
		Alice Waters (born 28 April 1944 in (additional info and facts about Chatham, New Jersey) Chatham, New Jersey) is a well-known American (A professional cook) chef.
		She has also promoted organic and small farm products heavily in her restaurants, her books and in local school programs teaching kids to grow organic food for their lunch programs.
		Waters advocates for eating foods in season and which are produced locally, because she believes that the international shipment of mass-produced food is both harmful to the environment and produces an inferior product for the consumer.
	www.absoluteastronomy.com /encyclopedia/a/al/alice_waters.htm (191 words)

	MONK - People
		on't ask Alice Waters if the fresh, organic, locally grown food she serves at Berkeley's Chez Panisse is "California Cuisine." While these time-honored principles of good food were "discovered" by Waters, they are as eternal as the wind.
		Waters will be the first to say that her dharma is not her own.
		Alice Waters is spearheading a revolution in how we come to grow, appreciate, and share food.
	www.monk.com /display.php?p=People&id=58 (2117 words)

	Amazon.com: Chez Panisse Café Cookbook: Books: Alice L. Waters (Site not responding. Last check: 2007-10-26)
		Alice Waters is an enchanting raconteur and an activist as well as a chef.
		Waters shares her Chez Panisse vision: that all of the restaurant's ingredients be certifiable as "organically grown" by the year 2000.
		Waters' efforts may not have been as lucrative as Miss Martha's, but Alice has succeeded in establishing a leader's reputation in her field with no blemishes other than a few for possibly hogging a bit more credit than may be her due for the success of Chez Panisse and the creation of `California Cuisine'.
	www.amazon.com /exec/obidos/tg/detail/-/0060175834?v=glance (2718 words)

	VIA Online: Berkeley's Chez Panisse Restaurant
		Waters was a 27-year-old former Montessori teacher from New Jersey.
		Waters was never just feeding people; she was teaching them.
		Waters is no longer at the stove, but Chez Panisse is still very much her restaurant, and when she travels, she returns with new ideas, from homemade mozzarella to organic tortillas.
	www.viamagazine.com /top_stories/articles/chez_panisse01.asp (2584 words)

	Interview with America's Queen of Chow: Alice Waters
		Alice Waters thinks she knows why Americans are so fat.
		Waters believes that, in our yearning to fill an emptiness that looms deep within ourselves, we end up stuffing our gobs instead, which is easier.
		Gourmands worldwide would give their left arms to be one of those kids grilling garlic under the watchful eye of Waters, whose restaurant is a few blocks away.
	www.myprimetime.com /play/culture/content/waters/index.shtml (516 words)

	Thirteen/WNET - Online Pressroom - Press Release
		Dubbed "the reigning queen of organic cuisine" by THE NEW YORK TIMES, Alice Waters has helped revolutionize the way Americans think about food, winning national recognition for her promotion of nourishment, community, and stewardship of the land.
		Waters envisions schools nationwide adopting mandatory lunch programs akin to the physical education programs that became a standard part of every school's curriculum decades ago.
		Waters is also a staunch advocate for the family dinner hour.
	www.thirteen.org /pressroom/release.php?get=233 (536 words)

	Vegetarian Times: Alice Waters: earth mother of California cuisine - chef - includes recipes - Interview
		After our dash through the market, we head back to Chez Panisse, the landmark restaurant Waters founded 26 years ago as a "local little place for my friends and myself to have dinner." She and her restaurant are credited with changing the way Americans think about food.
		Because of Waters, we now have lighter, fresher California cuisine based on locally grown, seasonal food that is closer in spirit to the simple country foods of France and Italy.
		Waters and her Chez Panisse colleagues, many of whom have gone on to open their own innovative restaurants in the California cuisine style, have written several books, the latest being Chez Panisse Vegetables (HarperCollins, 1996).
	www.findarticles.com /p/articles/mi_m0820/is_n238/ai_19684398 (1536 words)

	Powells.com Interviews - Alice Waters (Site not responding. Last check: 2007-10-26)
		Waters: That's what's really important: that people know what's in season, what it looks like when it's ripe, what the different varieties are and what they each taste like, and the reason that we need to buy them from local, organic suppliers.
		Waters: At that time, in the fifties, you had to sit at the table; that was just part of growing up.
		Waters: We've helped the state to define a program with a garden and kitchen in every school, but this program was pretty much financed with private funds.
	www.powells.com /authors/waters.html (3924 words)

	Alice Waters, Executive Chef and Owner, Chez Panisse, Berkeley, California
		Alice Waters was born on April 28, 1944, in Chatham, New Jersey.
		Among Alice's many board affiliations are the Advisory Board of the University of California at Berkeley; the Public Voice on Food Safety and Health; and the Garden Project.
		Alice is author and co-author of several books, including The Chez Panisse Menu Cookbook, Fanny at Chez Panisse, a storybook and cookbook for children, and, most recently, the encyclopedic Chez Panisse Vegetables.
	topchefs.chef2chef.net /recipes-2/waters (499 words)

	Inspiration from Alice Waters’ Home Kitchen
		When Alice Waters first peeked into the house she eventually bought, she was crushed to see that the kitchen was the size of a shoebox.
		Alice uses her fireplace continually in winter, for everything from grilling fresh vegetables to making toast.
		Alice’s unqualified commitment to reuse and recycle means that other containers are close at hand in her kitchen — there’s even a cloth tote for collecting plastic produce bags.
	www.care2.com /channels/solutions/home/1704 (697 words)

	Alice Waters (Site not responding. Last check: 2007-10-26)
		Alice Waters is the creative and culinary force behind the renowned Chez Panisse restaurant, in Berkeley, California.
		Waters is a national advocate for farmers markets and for bringing organic, local food to the general public.
		Waters graduated from the University of California at Berkeley with a degree in French Cultural Studies before training at the International Montessori School in London.
	www.time.com /time/2004/obesity/speakers/waters.html (253 words)

	Powell's Books - Chez Panisse Fruit by Alice Waters (Site not responding. Last check: 2007-10-26)
		In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine — quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics.
		As the restaurant's popularity grew, so did Alice's commitment to organic, locally grown foods and to a community of farmers and producers who provide the freshest ingredients, grown and harvested naturally with techniques that preserve and enrich the land for future generations.
		Alice Waters was graduated 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.
	www.powells.com /cgi-bin/biblio?isbn=0060199571 (741 words)

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