CHEZ PANISSE

Salt. Coarse grained sea salt on granite - concrete stone background with vintage spoon and wooden bowl.
MarianVejcik via Getty Images
TASTE
How To Season Your Food With Salt Like A Chef
By Julie R. Thomson
It's all in the wrist.
TASTE
Locally Grown: Spoonbar Chef Sees The Need For F.E.E.D.
By Julie Ann Fineman, Contributor
CEO PeakPlate.com, foodie, activist, Photographer, writer
Mother Nature has favored mankind with immeasurable resources, and brilliant scientists have favored us with landmark discoveries. So it's a mystery why the most important aspects of life are so often overlooked. Our health, for instance.
WORLDPOST
Alice Waters: 'We Are Digesting Values' When We Eat
By Alain Elkann, Contributor
Columnist for the Italian daily, La Stampa
The way to solve problems is through food. I believe that the whole world has to be educated. Every decision we make is a very political decision. If we change the way we eat, we will have tremendous effect.
TRAVEL
50 Years Later, Berkeley Still An Oasis
By Nancy Graham Holm, Contributor
Journalist
It's Wednesday morning at the North Berkeley Senior Center and twangs of country music might make you think you're in a friendly down-home bar in Texas.
GREEN
The National Park Service Tells an Oyster Farm to Shuck Off
By David Sheff, Contributor
Author #CLEAN: overcoming addiction & ending Americas greatest...
The highest court was the last hope for Drake Bay Oyster Company (DBOC) to stay in business; after almost a decade of political and legal wrangling, the family-run farm has been evicted from its home of 70 years.
FOOD
Our Favorite Recipes from The Edible Schoolyard
By Maria Rodale, Contributor
CEO and Chairman of Rodale, Inc. and book author
The Edible Schoolyard in Berkeley is a one-acre organic garden and kitchen classroom in Martin Luther King Jr. Middle School.
TASTE
Alice Waters On Simple Food, The Future Of Chez Panisse, And Dinner With Jay Z
By Epicurious, Contributor
The most trusted, authoritative and award-winning digital voic...
Alice Waters has shaped our food culture, our restaurants, our home kitchens, and even our gardens for more than four decades.
BUSINESS
Judy Wicks Threatens to Give Business a Good Name
By John Locke Goss, Contributor
Health coach and founder, JohnLockeGoss.com, Chief Operations ...
TASTE
Alice Waters Makes Salad Dressing at My House
By Maria Rodale, Contributor
CEO and Chairman of Rodale, Inc. and book author
When I had Alice Waters over to my house for dinner, there was just one thing I wanted from her: to learn how to make real restaurant-style salad dressing the way she makes it. I needed to know the secret!
GREEN
Meatless Monday: No Labels, All Heart -- Mollie Katzen and 'The Heart of the Plate'
By Ellen Kanner, Contributor
Author and syndicated columnist, the Edgy Veggie
GREEN
11 Chefs Changing the Food System
By Danielle Nierenberg, Contributor
President, Food Tank: The Food Think Tank
Each of these 11 chefs is a pioneer in the sustainability movement. Let their food philosophies serve as an inspiration for your own Independence Day festivities!
SAN FRANCISCO
Chez Panisse's Salty General Contractor on Why He Was the Only Man for the Job
By San Francisco magazine, Contributor
Sanfranmag.com
The rebuild of Alice Waters' Chez Panisse restaurant after a devastating spring fire owes a lot to Gene DeSmidt, the general contractor responsible for the icon's comeback.
GREEN
Meatless Monday: What's For School Lunch?
By Ellen Kanner, Contributor
Author and syndicated columnist, the Edgy Veggie
I remember school cafeteria food -- with a certain amount of horror -- but not actually eating it. What I remember was our lunch lady cashier, who was huge and mustached and who scared the bejesus out of me. Once, as I paid for lunch, I dropped a coin into my spaghetti.
LOS ANGELES
Lemons Are My Passion, and Our Trees Are in Peril!
By Jay Weston, Contributor
Publisher, Jay Weston's Restaurant Newsletter
When I first moved to California, I marveled at the fact that I had a lemon tree in my backyard. As a sometime chef, I consider lemons the prime secret ingredient making most dishes sing-and-zing with flavor.
SAN FRANCISCO
8 Restaurant Game-Changers in the Bay Area
By Zagat, Contributor
The go-to source for finding the best restaurants and hotels
Alice Waters didn't set out to start a revolution. When the former Montessori teacher and Francophile opened up her Craftsman bungalow in 1971, she just wanted to offer a convivial place to break bread like the places she admired in Europe.
SAN FRANCISCO
Cafe Fanny Controversy: Did Alice Waters Lie To Employees About Severance?
By Robin Wilkey
SAN FRANCISCO
WATCH: Member Of The Chez Panisse Empire Closes After 28 Years
By Robin Wilkey
FOOD
Pollan Bashes Country's Top Restaurant, Praises Chipotle
By Joe Satran
TASTE
Why We Love The Mother Of The Organic Food Movement
By Joseph Erdos
FOOD
Allegra McEvedy's Bought, Borrowed & Stolen
By Regina Varolli, Contributor
Author, '99 Things You Wish You Knew Before Going To Culinary ...
Chef Allegra McEvedy loves her knives, all 100 of them, each with a story to tell. Though it's hard to say what she likes more: her vast collection of knives or her world travels on which she collects these specimens of international chefdom.
SAN FRANCISCO
The Tables Have Turned: Inside San Francisco's New Food Movement
By Robin Wilkey
FOOD
SPAM Pie and Other Cooking Competition Winners
By Anneli Rufus, Contributor
Journalist, author of 'Unworthy,' 'Party of One', and 'Stuck.'
Cooking contests not only make great reality TV. They also inspire creativity, attract publicity, and potentially raise money for charities while celebrating local products, industries and cuisine.
FOOD
Changing the World -- One Foodie at a Time
By Vivian Norris, Contributor
Ph.D. focusing on Globalization and Media Studies
The world may be going through a rough financial time, but if we all pull together, we can still find ways to cooperate and enjoy the most basic of human joys, the joy of taste!
SAN FRANCISCO
PHOTOS: California Celebrates 40 Years Of Chez Panisse
By Carly Schwartz
SAN FRANCISCO
Why Alice Matters: The Book Of Chez Panisse
By Robin Wilkey, Contributor
Writer
Waters's influence on how America approaches food, farming and cooking is indisputable. Cynicism is easy and creates nothing new. But an entire industry has changed thanks to Chez Panisse.
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