Alice Waters

Pioneer of the sustainable local food movement. Houston, Texas, Wortham Center, February 27, 2012.

SHORT. Living things growing near the classroom and kitchen. 2:26

More Alice Waters Videos

See video

Presentation part 1. Water’s personal edible education, 40 Years of Chez Panisse. 27:19

See video

Presentation part 2. Cooking to learn, Edible Schoolyards across the country. 30:26

See video

Q&A. Power of Gathering, advice, starting a movement. 15:11

See video

SHORT. Taste leads the way. 3:15

Alice Waters | February 27, 2012 | Wortham Center | The Progressive Forum


Alice Waters, restaurateur, author, activist, and proprietor of Chez Panisse Restaurant and Café in Berkeley, California, is a pioneer of a culinary philosophy based on using organic products served only in season. Over the course of 40 years, Chez Panisse has inspired chefs and leaders of the food movement around the world. The restaurant developed a network of local farmers and purveyors whose dedication to sustainable agriculture assures the restaurant a steady supply of fresh ingredients. In 1996, the 25th anniversary of Chez Panisse, Alice Waters created the Edible Schoolyard, which became a national model for teaching students all aspects of the food cycle. From a vacant lot, she created a one-acre garden and kitchen classroom at Berkeley’s Martin Luther King, Jr. Middle School dedicated to instilling “the knowledge and values students need to build a humane and sustainable future.” The program integrates gardening, cooking, and sharing school lunch into the core academic curriculum. Waters has authored 11 books including The Art of Simple Food (2007) and 40 Years of Chez Panisse: The Power of Gathering (2011). Waters has received many awards. In 1992, the James Beard Foundation named Waters Best Chef in America. Gourmet magazine recognized Chez Panisse as Best Restaurant in America in 2001. In 2008, she was inducted into the California Hall of Fame. In 2010, Waters was elected into the French Legion of Honor. The only other American chefs so honored include Julia Child and Thomas Keller. This past speaker page shares her podium presentation as well as the Q&A.

Thanks to associate presenter:
Urban Harvest

Thanks to event sponsors:
Georgia’s Farm to Market
Wendy Kelsey
Garland Kerr and Jim Blackburn
Organic Horticulture Benefits Alliance (OHBA)
San Jacinto Environmental Supplies
MicroLife Organic Biological Fertilizer
Catherine Walsh MD

Thanks to videographer:
Gotham Image Work

For citing this website as a source:

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