ALICE WATERS COOKS UP A FOOD REVOLUTION

When she was a little girl, Alice Waters picked fresh strawberries from the yard of her family’s New Jersey home.

All summer, her family would make delicious food using fresh produce from the garden. The story jumps forward to Alice’s college years in France, where she is amazed by the quality of the food—all made with fresh ingredients. She brings the French style of food preparation back to the U.S., where she eventually opens a restaurant—with the help of friends and patrons—called Chez Panisse in Berkeley, California. Alice wants nothing less than to serve the best food ever, made with fresh, local ingredients. Bucking the trend of buying products from giant agribusiness, she drives all over Northern California establishing partnerships with small farms that become her suppliers. Alice’s passion for natural, healthy food starts the farm-to-table and slow food movements, revolutionizing food culture and giving children more access to fresh fruit and vegetables. The present-tense narrative lends immediacy to the story, and Hartland’s detailed gouache illustrations impart a sense of joy and adventure.

An interesting sketch of a pioneering restaurateur that will be sure to inspire budding cooks and changemakers.