Alice Waters Talks Chez Panisse, Starting a Victory Garden, and "Coming Home" Pasta Recipe | Summary and Q&A

Summary

In this video, the host interviews Alice Waters and her daughter Fanny Singer, discussing the current state of the restaurant industry and the ways in which businesses and individuals can build resiliency during these challenging times. They also talk about the importance of supporting local farmers and the potential for a new normal of buying and consuming locally grown produce.

Questions & Answers

Q: How is Chez Panisse in Berkeley, California managing during the closure?

Chez Panisse has been closed for about five to six weeks. They have received some bridge funding from generous friends of the restaurant, which has allowed them to keep most of their staff employed. However, they are still uncertain about when they will be able to reopen and are considering alternative options, such as a pop-up restaurant or cooking outside.

Q: How are small farmers being affected by the closure of restaurants?

The closure of restaurants has had a significant impact on small farmers, as they often rely on supplying produce to restaurants. This has been particularly tough for organic farmers who also depend on farmers markets, which have seen a decrease in customers. Efforts are being made to connect farmers with organizations that can purchase their produce, such as a project in Stockton, California, where organic food is being bought to distribute to those in need.

Q: How can individuals help support small farmers during this time?

One way to support small farmers is by going to farmers markets, if it is safe and comfortable to do so. Another way is to find out how to buy directly from farmers, either by visiting their farms or finding out if they are preparing boxes of produce for delivery. Additionally, reaching out to farmers to offer assistance, such as helping with logistics or distribution, can also make a difference.

Q: How can we ensure that the increased interest in buying locally grown produce becomes a new normal?

Alice Waters suggests that one way to make local produce the new normal is by incorporating it into the school system. By educating children from a young age about the benefits of local and seasonal eating, they can grow up with an understanding and appreciation for it. Additionally, Fanny Singer emphasizes the importance of personal commitment and finding ways to incorporate gardening and cooking into our own lives, even in small spaces like balconies or planter boxes.

Q: How have Alice Waters and Fanny Singer been finding comfort during this time?

Alice and Fanny have been finding comfort in cooking and experimenting with recipes in the kitchen. They have been making dishes like anchovy garlic chili pasta and homemade bread. They also find comfort in the ritual of preparing meals and the sensory experience of being in the kitchen.

Q: How can we help undocumented immigrants who are involved in the food industry and may not be eligible for relief aid?

Alice Waters recommends supporting Dolores Huerta and her foundation, which focuses on taking care of farmworkers. Financial donations or contributions can help ensure that these workers are supported during this time.

Q: How do Alice Waters and Fanny Singer envision the future impact of this period on resilience and food security?

Alice Waters hopes that people will develop a stronger connection to nature and the food they eat. She believes that if we appreciate the process of planting and growing our own food, we can build resilience and be more grateful for what we consume. Fanny Singer adds that the current situation has highlighted the importance of reevaluating our relationship with food and focusing on local, seasonal ingredients. They both believe that education, particularly through schools, can play a significant role in shaping a more resilient and sustainable food system.

Q: How will restaurants stay in business with reduced capacity and potential price increases?

The exact future of restaurants is uncertain, especially with reduced capacity and ongoing protocols. Alice Waters acknowledges that reopening Chez Panisse may be challenging due to its small size. She suggests the possibility of setting up a pop-up restaurant or cooking outside in a tent-like structure to adapt to the situation. However, the primary concern is ensuring the well-being of the staff and finding ways to support the farmers who supply the restaurant.

Q: Can we make this increased interest in buying local produce a long-term change in consumer behavior?

Alice Waters believes that education and the involvement of schools can be instrumental in making the shift towards buying and consuming locally grown produce a new normal. By teaching children from a young age to appreciate and value local, seasonal food, they can grow up with a different mindset. Fanny Singer mentions that experiencing the taste and quality of seasonal produce can be persuasive in developing a long-term commitment to buying local.

Q: How has spending a concentrated amount of time at home affected Alice Waters and Fanny Singer?

Alice and Fanny express gratitude for the opportunity to spend more time at home with their families. They appreciate the chance to connect with nature, experiment with recipes, and find comfort in the familiarity and rituals of cooking. They acknowledge the unique experience of being fully present in their homes and seeing it as an opportunity to appreciate and understand the importance of home life.

Takeaways

During this video, Alice Waters and Fanny Singer discuss the challenges faced by the restaurant industry and the ways in which individuals can build resiliency during these times. They emphasize the importance of supporting local farmers and the potential for a new normal of buying and consuming locally grown produce. They encourage education, particularly through schools, to teach children the benefits of local, seasonal eating. Alice and Fanny find comfort in cooking and spending time at home with their families. They envision a future where people have a stronger connection to nature and are more grateful for the food they eat.