Mass produced food destroys local communities and poisons the soil, while local, fresh produce sustains local agriculture and the community. So argues Alice Waters, who has put her belief into practice in her world-class restaurant in Berkeley, California. John Whiting reports. A lice Waters is the principal founder and public face of Chez Panisse, a world-class restaurant serving eggs to eggheads and caviar to the general, Waiting for lunch in the upstairs cafe, you queue alongside movie stars and Nobel Prize winners. Celebrities are treated like locals and locals like celebrities; often they are the same.
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