Alice Waters is a leading figure in the Slow Food International movement, and an advocate for fair agriculture and healthy, wholesome eating.
Taking her lead from the farmers and small producers who supplied her famous Chez Panisse restaurant in Berkeley, California, over the decades Waters has come to symbolise the importance of true seasonality, regionality and sheer dedication to fine produce and the best farming methods. Alice has been named as one of Time’s 100 Most Influential people and was this year’s Wall Street Journal Innovator of the Year.
Since launching her Edible Schoolyard project in 1996, she’s extended her influence to the cooks, farmers and eaters of the future, even inspiring Michelle Obama to plant a kitchen garden at the White House. And she comes to Australia from Terra Madre – the biennial gathering in Italy of farmers and food producers from around the globe created by the international Slow Food movement.
Meet this truly iconic figure, one of the most influential food thinkers of our times, as she presents her key ideas –then unpacks them with food writer Nina Rousseau. Introduction by Stephanie Alexander.
Presented in partnership with the Age Good Food Month.
Alice Waters is an American chef, author, food advocate and proprietor of Chez Panisse. She is vice president of Slow Food International, a nonprofit organization that promotes and celebrates local artisanal food traditions and has 100,000 members in over 130 countries. Waters is also the author of eight books, including The Art of Simple Food: Notes and Recipes from a Delicious Revolution.
Editor of The Age Cheap Eats for the past four editions, Nina Rousseau has been writing about food, and reviewing Melbourne and Victorian restaurants for the past 10 years.
Stephanie Alexander AO is regarded as one of Australia's great food educators. Her reputation has been earned through her thirty years as an owner-chef in several restaurants, as the author of 14 influential books and hundreds of articles about food matters, and for her groundbreaking work in creating the Stephanie Alexander Kitchen Garden Foundation.
In 2014 Stephanie became an Officer of the Order of Australia in recognition of her work with the Stephanie Alexander Kitchen Garden Foundation. Her strong belief is that the earlier children learn about food through example and pleasurable hands-on experience, the better their food choices will be throughout life. Her new book, The Cook’s Table, is released October 2016.