* Founder of Chez Panisse
*Editor in Chief of Gourmet Magazine
* 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.