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How Alice Waters Became A Slow-Food Icon

Photo credit: Courtesy of Alice Waters

The cover of "Coming to My Senses: The Making of a Counterculture Cook" is pictured.

Alice Waters and her restaurant Chez Panisse in Berkeley are world-renowned for creating a uniquely California version of French-inspired dishes.

Waters took the lead in promoting the use of locally-grown, organic ingredients, years before the farm-to-table movement took hold across the country. And she’s spent years outlining her philosophy of preparation, presentation and all-around good eating.

But what she has never really talked about is how a young girl from New Jersey became the symbol of a European-style slow-food movement on the West Coast.

In her latest book, a memoir, she explains the beginnings of that journey. It is called "Coming to My Senses: The Making of a Counterculture Cook.”

Waters joined Midday Edition on Monday to talk about her journey and the memoir.

How Alice Waters Became A Slow-Food Icon

GUEST:

Alice Waters, author, "Coming to My Senses: The Making of a Counterculture Cook"

Transcript

Waters will be signing her book, "Coming to My Senses: The Making of a Counterculture Cook," at an event on Sun. Feb. 25 at Chino Farm in Rancho Santa Fe.

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