Chez Panisse

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.
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.
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.
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.
The Edible Schoolyard in Berkeley is a one-acre organic garden and kitchen classroom in Martin Luther King Jr. Middle School.
Alice Waters has shaped our food culture, our restaurants, our home kitchens, and even our gardens for more than four decades.
When asked how we might get the next generation of business people to embrace her philosophies, she excitedly replied: "Oh
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!
She took that crazy edginess into the kitchen, creating vegetarian dishes offering a happy alternative to traditional bland
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!
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.
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.
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.
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.
According to former employees who spoke to The Huffington Post anonymously, staff had been informed about the closure and
(SCROLL DOWN FOR VIDEO) The owners (Waters and her brother-in-law) announced the restaurant's closure on the eve of its last
Shaved Fennel, Artichoke, and Parmesan Salad Halibut Baked on a Fig Leaf Roasted Duck with Cherries Avocado, Grapefruit, and