Chez Panisse

Guests:

Alice Waters
* Founder of Chez Panisse

Ruth Reichl
*Editor in Chief of Gourmet Magazine

Barbara Haber
* Curator of Books, Radcliffe Institute at Harvard University
* Author of the forthcoming book From Hardtack to Homefries (Free Press, 2002

) Before Alice Water's famous Berkeley restaurant "Chez Panisse" came into being, terms like "natural," or "organic" brought to mind food that was tasteless and boring. 30 years later it defines quality and the epitome of fine dining. Join us as we talk with Waters, and food critic, Ruth Reichl about what's turned into a culinary revolution.

Copyright © 2001 NPR. For personal, noncommercial use only. See Terms of Use. For other uses, prior permission required.

Copyright © 2001 NPR. All rights reserved. No quotes from the materials contained herein may be used in any media without attribution to NPR. This transcript is provided for personal, noncommercial use only, pursuant to our Terms of Use. Any other use requires NPR's prior permission. Visit our permissions page for further information.

NPR transcripts are created on a rush deadline by a contractor for NPR, and accuracy and availability may vary. This text may not be in its final form and may be updated or revised in the future. Please be aware that the authoritative record of NPR's programming is the audio.

Comments

 

Please keep your community civil. All comments must follow the NPR.org Community rules and terms of use, and will be moderated prior to posting. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.