Famed Restaurateur Alice Waters Will Speak at Yale

New Haven, Conn. — Owner of the Chez Panisse Restaurant and founder of the Chez Panisse Foundation, Alice Waters, will deliver a talk, titled “The Ethics of Eating,” on October 7, 3:30 p.m., at Yale’s Battell Chapel, 400 College St.

New Haven, Conn. — Owner of the Chez Panisse Restaurant and founder of the Chez Panisse Foundation, Alice Waters, will deliver a talk, titled “The Ethics of Eating,” on October 7, 3:30 p.m., at Yale’s Battell Chapel, 400 College St.

The Yale Sustainable Food Project is hosting this talk, which is free and open to the public.

Waters, chef, author and proprietor of the celebrated Chez Panisse Restaurant in Berkeley, California, pioneered a culinary philosophy based on using only the freshest organic products, picked in season. Over the course of three decades, Chez Panisse has developed a network of local farmers and ranchers whose dedication to sustainable agriculture assures the restaurant a steady supply of pure, fresh ingredients.

Waters’ commitment to education led to the creation of The Edible Schoolyard, a one-acre garden and adjacent kitchen classroom at Berkeley’s Martin Luther King, Jr., Middle School. The Edible Schoolyard is a model public education program, which actively involves students in all aspects of the food cycle. The program is nationally recognized for its efforts to integrate gardening, cooking and the sharing of a daily school lunch into the core academic curriculum.

Waters founded the Chez Panisse Foundation in 1996 to support the Schoolyard and similar programs that use food traditions to teach, nurture and empower young people. The success of The Edible Schoolyard led to the School Lunch Initiative, a landmark agreement between the Chez Panisse Foundation and The Berkeley Unified School District to integrate the nutritious food served in the lunchroom into the classroom curriculum for all students, kindergarten through 12th grade. Waters is vice president of Slow Food International, a non-profit organization with members in over 100 countries, which promotes and celebrates local, artisanal food traditions. The author of eight books, Waters was profiled in the PBS series American Masters.

Following the talk, Waters will sign copies of her most recent book, “The Art of Simple Food: Notes and Recipes from a Delicious Revolution.”

The Yale Sustainable Food Project was founded in 2001 by Yale students, faculty and staff, Yale University President Richard Levin and Waters. The Project seeks to nourish a culture in which the pleasures of growing, cooking and sharing food are integral to each student’s experience at Yale. The Project oversees a sustainable dining program with a seasonal menu, manages a model fruit and vegetable farm near campus and supports academic and educational endeavors related to food and agriculture. The Project was established with the understanding that many of the world’s most important questions regarding health, culture, the environment and the global economy are deeply connected to what we eat and how it is produced.

This talk is part of the “Chewing the Fat” series of speakers, workshops and conferences to be held by the Yale Sustainable Food Project this fall. The series is sponsored by the George and Shelly Lazarus Fund for Sustainable Food and Agriculture at Yale. For more information, go to www.yale.edu/sustainablefood.



Share this with Facebook Share this with X Share this with LinkedIn Share this with Email Print this

Media Contact

Dorie Baker: dorie.baker@yale.edu, 203-432-1345