alice waters

Today on our episode #374 of All in the Industry®, Shari Bayer has a special "On the Road" show from the LA Chef Conference 2023, a premier industry conference on the West Coast, which took place on Monday, October 30th at the LA Trade-Tech’s Culinary Arts Pathway, and was founded by Brad Metzger of Brad Metzger Restaurant Solutions, who was our guest on Episode #368 for a preview of the event along with nationally acclaimed chef Sherry Yard of Bakery By the Yard. As a part of the conference, Shari signed copies of her new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023, #chefwisebook), with cookbook and culinary shop, Now Serving. 

Our show features two interviews -- first Shari chats with Courtney Storer, Chef & Culinary Producer of the hit TV series, The Bear, now streaming on Hulu. Courtney is a chef with more than 15 years of experience in restaurants, and the sister of Christopher Storer, the creator of the The Bear. As the show’s culinary producer, she has been responsible for the food that is presented in each scene, as well as for the culinary skills of the cast, and getting the writers, cast, and crew acclimated to the culinary world the series takes place in. Courtney has worked in high-profile kitchens from Verjus in Paris to Jon & Vinny’s in L.A. 

Second, Shari speaks with Matthew Kang, Lead Editor of Eater LA. Matthew has covered dining, restaurants, food culture, and nightlife in Los Angeles since 2008. His work has been featured in Angeleno Magazine and TASTE Cooking. He is the host of K-Town, a YouTube show covering Korean American food in America. Previously he was a commercial bank analyst and received a business degree from the University of Southern California. Thanks and congratulations Courtney, Matthew, Brad, and everyone involved in #LAChefCon! Wonderful to be a part of! 

Today's show also features Shari's PR tip to embrace a nickname, speed rounds, and Solo Dining experience at LULU, an open-air courtyard restaurant at the Hammer Museum in Westwood, LA, celebrating good food that is good for the planet; founded by legendary chef, food activist, and Chefwise contributor Alice Waters, and acclaimed chef, writer, and cookbook author David Tanis. 

 ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon), available at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook**

Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. 

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes food world legend Alice Waters. They discuss the Edible Schoolyard Project and the Alice Waters Institute for Edible Education, a collaboration with the University of California, Davis. Alice shares her radical thinking about today's food world, diving into the connections between our foodways, climate change, and the future of how we eat. Plus, as always, Alice shares a Julia Moment.

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Dan Barber is on a mission to quite literally plant seeds for a better future. Around a decade ago, after learning that the nation’s largest food companies rarely breed food for flavor—and instead select for self-serving characteristics, such as the ability to produce high yields or endure long-distance travel—Barber, a chef and the co-owner of the restaurants Blue Hill in Manhattan and Blue Hill at Stone Barns in Tarrytown, New York, turned his attention to seeds. From there, he collaborated with a vegetable breeder to make the honeynut squash, a sweeter, healthier version of the butternut variety, and has since used his cooking to raise awareness about the vital roles seeds can play in our food system. A co-founder of the seed company Row 7, he is not only concerned with the beneficial impacts seeds can have on taste buds, but also on communities and the planet.

Rethinking what people eat has played a constant role in Barber’s practice. His cooking style, honed at restaurants including Alice Waters’s Chez Panisse, favors minimal ingredients as a way of celebrating their distinctive tastes. His upstate restaurant sits on a property shared with the Stone Barns Center for Food & Agriculture, a nonprofit operation that includes a regenerative farm and robust educational programming; there, his Blue Hill kitchen staff works with the Stone Barns teams to develop new ideas around food and farming. Barber regularly hosts educational programs, too, such as WastED, a 2015 pop-up that served delicious dishes made from ingredients most of us would consider trash.

On this episode, Barber talks with Andrew about the distinctive role that restaurants can play in supporting social movements, food scraps as part of a chef’s DNA, and why producing more food won’t solve food insecurity.

Special thanks to our Season 5 sponsor, L’ÉCOLE, School of Jewelry Arts.

Show notes:

• Full transcript
• ResourcED [05:07]
• Stone Barns Center for Food & Agriculture [09:09]
• Blue Hill and Blue Hill at Stone Barns [15:11]
• The Third Plate [15:11]
• Row 7 [27:35]
• Michael Mazourek [27:35]
• Eliot Coleman [51:43]
• WastED [01:00:32]

Referenced in this episode:

• The One Recipe Alice Waters Can't Live Without
• Cardamom Cake from Niloufer Ichaporia King

Genius-Hunter Extra Credit:

• Alice Waters names Niloufer's cake the one recipe she can't live without (The Guardian)
• Check out those not-dry turkey burgers

Special thanks to listeners Numra (@empressmarket), Vlada (@mat.vlada), and Nilufar (@kayhanikitchen) for sharing your favorite cardamom-centric recipes!

Is there a recipe that's stayed with you throughout your life? Tell me all about it at genius@food52.com.

When Alice Waters opened her trailblazing California restaurant Chez Panisse in 1971, she launched what would become a movement around truly seasonal cooking and eating that could support farmers, communities, and the environment. In 1995, Waters also started the Edible Schoolyard Project, a nonprofit organization dedicated to teaching children about food and transforming the public education system. To mark the Edible Schoolyard Project’s 25th anniversary, in this episode, host Lisa Held talks to executive director Angela McKee-Brown about the organization’s history and original school garden, how it has grown its programming to reach thousands of schools around the world, and what the future of edible education looks like.

Photo Courtesy of The Edible Schoolyard Project.

Heritage Radio Network is a listener supported nonprofit podcast network. Support The Farm Report by becoming a member!

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Radiant Badass

We Are What We Eat: A Slow Food Manifesto by Alice Waters

Alice Waters

Think Again by Adam Grant

Vancouver Community Library

Chris Martin, Creativity Coach

Radiant Badass

Chris Martin, Creativity Coach

Fanny Singer shares memories from her unconventional childhood, growing up in the revered Chez Panisse restaurant in Berkeley, California alongside her mother, legendary chef Alice Waters. She describes how the restaurant’s staff became an extended family (often referred to as “La Famille Panisse”), talks about the sophisticated palate she developed from a young age (think: salmon roe), and discusses how her work today marries her past and present (collaborations between her company, Permanent Collection, and Chez Panisse). In the show’s second half, Alice Waters joins the conversation to reminisce about time spent cooking for and with her daughter, reading Fanny’s memoir, and cultivating a sense of family at her restaurant. 

Read Fannys original My Family Recipe essay. 

My Family Recipe is created by the Food52 Podcast Network and Heritage Radio Network, inspired by the eponymous Food52 column.

Adapted from Food52’s much beloved column, My Family Recipe (the podcast!) is brought to you by the Food52 Podcast Network and Heritage Radio Network. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love. 

Follow My Family Recipe wherever you listen.

Adapted from Food52’s much beloved column, My Family Recipe (the podcast!) is brought to you by the Food52 Podcast Network and Heritage Radio Network. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love. 

Follow My Family Recipe wherever you listen.

Adapted from Food52’s much beloved column, My Family Recipe (the podcast!) is brought to you by the Food52 Podcast Network and Heritage Radio Network. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love. 

Follow My Family Recipe wherever you listen.

David Lebovitz started his culinary career at Chez Panisse in Berkeley, California, working with Chef Alice Waters (episode 4 guest). He’s been featured in Oprah, Bon Appetit, and many more culinary publications. In 2019, Saveur magazine awarded his website their first-ever Blog of the Decade. David shares his journey from washing dishes in a strip mall steakhouse to living in Paris.

In conversation with Active Voice host and producer Katie Bausler, Emily Wall touches on her current project, chapbooks in the personas of three renowned women, the difference between good and bad poetry, the annual literary journal she oversees, her meeting with esteemed poet William Stafford (who wrote a poem about it), and what initially drew her to poetry. Learn more about Emily Wall and her poetry at her website.

Please subscribe and follow the 49 Writers Active Voice podcast on Apple, Spotify and 49writers.org. And help spread the word by liking it on podcast platforms or sharing with friends and family. This conversation was recorded at KTOO Juneau. Music by Liz Snyder and Alex Kotlarz. 

Referenced in this episode:

• The One Recipe Alice Waters Can't Live Without
• Cardamom Cake from Niloufer Ichaporia King

Genius-Hunter Extra Credit:

• Alice Waters names Niloufer's cake the one recipe she can't live without (The Guardian)
• Check out those not-dry turkey burgers

Special thanks to listeners Numra (@empressmarket), Vlada (@mat.vlada), and Nilufar (@kayhanikitchen) for sharing your favorite cardamom-centric recipes!

Is there a recipe that's stayed with you throughout your life? Tell me all about it at genius@food52.com.

Can our food teach us values? Can eating seasonally change you? How is fast food harming our kids? The Pioneer of both the farm-to-fork and farm-to-school movements, Chef Alice Waters, shares her insights on the deep connection between our climate and our farmers, and how school lunch offers a solution.

Kale Raiser: /kāl/ /ˈrāzər/ noun. A person who gets in good trouble, using food as a tool. 

Host Amber Stott speaks with Kale Raisers across the country. In Season One, we learn what a Chefarmer is, how to use breadfruit to build resilience, and how a recipe for oxtail stew turned into one of the biggest websites around!  One Kale Raiser took her experiences as a Black youth in Texas to fuel a career of raising kale. Today, she’s pressuring the federal school lunch program to create racial justice. We also talk to a guy who develops seeds for a living. He shares his mad science experiments with purple peas. His formal, lab-tested methodology for determining taste profiles? “Yuck” and “Yum”! 

Do you plant seeds? Raise kids to eat healthy? Read food labels? Eat your vegetables? Then chances are, you’re a kale raiser, too! 

Heritage Radio Network is bringing you the full, unedited ceremony of the 10th Good Food Awards recorded at the Herbst Theater in San Francisco on January 17, 2020. 

The evening’s speakers in order of appearance were as follows:

Opening Remarks

Dolores Huerta, United Farm Workers

Keynote Speaker (Introduced by Alice Waters)

Michael Pollan

Greg Johnsman, Geechie Boy Mill

Briana Warner, Atlantic Sea Farms

Mario Esparza, The PB Love Company

Emily Boynton, Fiddlehead Farms

Lorenza Passetti, Volpi Salami

Master of Ceremonies

Sam Mogannam, Bi-Rite Family of Businesses

Closing Remarks:

Sarah Weiner, Executive Director of the Good Food Foundation

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Every weekday, listeners explore the trials, tragedies, and triumphs of groundbreaking women throughout history who have dramatically shaped the world around us. In each 5 minute episode, we’ll dive into the story behind one woman listeners may or may not know -- but definitely should. These diverse women from across space and time are grouped into easily accessible and engaging monthly themes like Pioneers, Dreamers, Villainesses, STEMinists, Warriors & Social Justice Warriors, and many more. Encyclopedia Womannica is hosted by WMN co-founder and award-winning journalist Jenny Kaplan. The bite-sized episodes pack painstakingly researched content into fun, entertaining, and addictive daily adventures.

Encyclopedia Womannica was created by Liz Kaplan and Jenny Kaplan, executive produced by Jenny Kaplan, and produced by Liz Smith, Cinthia Pimentel, and Grace Lynch. Special thanks to Shira Atkins and Edie Allard. Theme music by Andi Kristins.

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This week, The Founder Hour is coming to you LIVE from Summit LA19, Summit’s flagship event and the world’s preeminent ideas festival, which went down on November 8-11 in DTLA’s historic Broadway Theatre District!

Pat and Posh start off the episode by doing a quick recap of the weekend’s festivities followed by an insightful conversation with Summit co-founder, Elliott Bisnow, and legendary chef Alice Waters, founder of Chez Panisse and the farm-to-table movement in America.

Summit, founded in 2008, is a global community of today’s brightest leaders. Through a series of invitation-only events, Summit fosters a global community of entrepreneurs, academics, athletes, artists, astronauts, authors, chefs, engineers, explorers, philanthropists, spiritual leaders, scientists, and beyond.

Chez Panisse, founded in 1971 by Alice Waters, is a neighborhood restaurant in Berkeley, CA, famous for its organic, locally grown ingredients and for pioneering California cuisine. Alice, known as the founder of the farm-to-table and slow food movement in America, also started The Edible Schoolyard Project in 1995 which has led the national movement to transform the health and academic experience of students in America and advocated for a sustainable, delicious, free lunch for every student.

In this episode, we cover everything from the vision behind Summit as well as Chez Panisse, building communities and widespread movements, fast food vs. slow food, and what can shape the next generation of food consumption.

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HRN’s Caity Moseman Wadler was lucky enough to sit down with Krista Roberts, the director of Slow Food Denver; Kristen Essig, the Chef and owner of NOLA’s Coquette; and Alice Waters, the Chef, author, food activist, and owner of Berkeley California’s Chez Panisse. Together, they discussed the value that Slow Food Nations presents, confronting the climate crisis with food and how we can combat our fast food culture in schools, restaurants and at home.

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