March 20, 2019
Alice Waters — who will deliver a free, public Wrigley Lecture on March 27 — is a world-famous chef who founded and owns the restaurant Chez Panisse in Berkeley, California. Waters has written 16 books, including two New York Times bestsellers “The Art of Simple Food I & II” and, most recently, a critically acclaimed memoir “Coming to My Senses: The Making of a Counterculture Cook.” Waters also founded the Edible Schoolyard Project with the goal of establishing teaching gardens in schools and connecting them with sustainable food curriculum (“edible education”) for pre-kindergarten through high school students.
In anticipation for her Wrigley Lecture, titled “We Are What We Eat: Teaching Slow Food Values in a Fast Food Culture,” we asked Waters a few questions including how food can be a conduit for solving major issues in society and what advice she has for anybody who wants to discover the joy of seasonal, local, delicious food. Read the interview below, which has been edited for length and clarity.