A biography for Alice Watershasn’t been written yet.
“My kitchen has a wood-burning oven, a large worktable, and windows all around, including one above the sink. I think whoever is washing the dishes needs to have a lot of beauty around.”
“I think health is the outcome of eating well.”
“In Berkeley, we built the garden and a kitchen classroom. We've been working on it for 12 years. We've learned a lot from it. If kids grow it and cook it, they eat it.”
“It's so important to that we go into the public schools and we feed all of the kids something that is really good for them.”
“We make decisions every day about what we're going to eat. And some people want to buy Nike shoes - two pairs, and other people want to eat Bronx grapes and nourish themselves. I pay a little extra, but this is what I want to do.”
“I was a very picky eater.”
“I feel it is an obligation to help people understand the relation of food to agriculture and the relationship of food to culture.”
“It's around the table and in the preparation of food that we learn about ourselves and about the world.”
“We eat every day, and if we do it in a way that doesn't recognize value, it's contributing to the destruction of our culture and of agriculture. But if it's done with a focus and care, it can be a wonderful thing. It changes the quality of your life.”
“I think you have to plan ahead. When I go to the market on a Saturday, and I'm buying for family and friends, I'm thinking about what I'm going to eat on the weekend but also about what I'm going to make for the following week.”
“Americans don't have deep gastronomic roots. They wanted to get away from the cultures of Europe or wherever they came from. We stirred up that melting pot pretty quickly.”
“I have a love affair with tomatoes and corn. I remember them from my childhood. I only had them in the summer. They were extraordinary.”
“I'm an optimist. I'm hopeful.”
“The problem with living in a fast-food nation is that we expect food to be cheap.”
“I have a fireplace in my kitchen that I light every night, no matter what.”
“To have a basic ingredient that can be prepared a million different ways is a beautiful thing.”
“Food culture is like listening to the Beatles - it's international, it's very positive, it's inventive and creative.”
“When I first went to Paris in 1965, I fell in love with the small, family-owned restaurants that existed everywhere then, as well as the markets and the French obsession with buying fresh food, often twice a day.”
“I guess I don't really believe in retirement. I believe in shorter days and maybe in weekends!”
“I'm focused on the next generation, because I think it's very hard to break the habit of adults who've got salt and sugar addictions and just ways of being in this world. It's very hard even for the most enlightened people at famous universities that are very wealthy to spend the money that it takes to feed the students something delicious.”