How Alice Waters Became A Slow-Food Icon
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.