YouSaid · the spoken record

Alice Waters

lines on the record: 68
first: 2019-04-08
most recent: 2019-04-08
sittings or episodes: 1
sources: podcast

Every line below is reproduced as it was said and linked to the record it came from. Nothing here is summarised or generated. Directory · Search · Corrections

“I need to eat these. They were tiny. They were so intensely flavored, and you were served a big plate of them with a little pitcher of cream on the side and a bowl of sugar if you needed. I couldn't have enough of that. And I wondered where they came from. And they told me you have to go out in the woods and pick them. And I didn't know that I was being imprinted in that way. In terms of seasonality and aliveness, because you went around with your French friends and they were so picky about what restaurant to eat in.”
2019-04-08 · How I Built This with Guy Raz · Chez Panisse: Alice Waters · IDENTIFIED FROM THE TRANSCRIPT
“Oh, indeed You know, I had never had a wild strawberry. I talk about that a lot as being the moment when I said, ah, you know”
2019-04-08 · How I Built This with Guy Raz · Chez Panisse: Alice Waters · IDENTIFIED FROM THE TRANSCRIPT
“Shockingly different because it was kind of the US was the supermarket. And this was, you know, live fish in a really alive, beautiful, beautiful vegetables that just said, look at me, buy me.”
2019-04-08 · How I Built This with Guy Raz · Chez Panisse: Alice Waters · IDENTIFIED FROM THE TRANSCRIPT
“It was almost instantly because we stood in line to get a hot packet. You waited, and then you got it, and it was warm. And we raced back to our little rooming house, and we had some apricot jam and some butter. And we ate it on the hot bread. I wanted to eat it every morning like that. I wanted a bowl of cafe aulet. I wanted to see what was inside of these little restaurants that were all over Paris at that time that were very small and had pink tableclosen and candle lights and big bowls of food sitting on the tables as she walked in. It was a feast. And I just really fell for it.”
2019-04-08 · How I Built This with Guy Raz · Chez Panisse: Alice Waters · IDENTIFIED FROM THE TRANSCRIPT
“Well, I had never been out of the country before. So it was a revelation on all fronts to arrive in Paris, that beautiful, beautiful city. I don't know if it was every part of that experience. It just was an awakening for me. It was really an awakening”
2019-04-08 · How I Built This with Guy Raz · Chez Panisse: Alice Waters · IDENTIFIED FROM THE TRANSCRIPT
“So in 1965 you are a student and you had, I guess, an opportunity to study abroad and you went to France. What struck you about France when you got there? What did you discover that you didn't quite realize until you got there?”
2019-04-08 · How I Built This with Guy Raz · Chez Panisse: Alice Waters · IDENTIFIED FROM THE TRANSCRIPT
“It was. I mean, it really was. And I think I must have had some of my mother's genes in me. Because when I think back, I mean, at the end of her life, she said to me. You're living the life I always wanted to live.”
2019-04-08 · How I Built This with Guy Raz · Chez Panisse: Alice Waters · IDENTIFIED FROM THE TRANSCRIPT
“He was a student leader, and his words just touched me in a very deep way. And he talked about how we could change the world and how we had to work together. And when things are so wrong, we have to stop the gears and put yourself on the line. Demonstrate, I mean, be willing to take a risk. That was it. Be willing to take a risk.”
2019-04-08 · How I Built This with Guy Raz · Chez Panisse: Alice Waters · IDENTIFIED FROM THE TRANSCRIPT
“I certainly was naive, and I was really shocked by what was going on. But very attracted to it. And my friends were sort of in the same place, but we all were drawn in on the outside of the demonstrations, listening and curious and inspired, ultimately.”
2019-04-08 · How I Built This with Guy Raz · Chez Panisse: Alice Waters · IDENTIFIED FROM THE TRANSCRIPT
“And that really, I have to imagine, you're getting there at the time when this is like right as the Berkeley free speech movement is starting out And were you, I mean, you get to Berkeley. Were you in any way politicized at that time, or were you totally naive and, you know, was it not part of your world?”
2019-04-08 · How I Built This with Guy Raz · Chez Panisse: Alice Waters · IDENTIFIED FROM THE TRANSCRIPT
“Well, that was a party place then right by the water on the beach, and I decided to transfer to UC Berkeley in the fall of nineteen sixty four.”
2019-04-08 · How I Built This with Guy Raz · Chez Panisse: Alice Waters · IDENTIFIED FROM THE TRANSCRIPT
“Well, I always thought we were a country that didn't have deep roots in agriculture, growing food for taste. We always grew it for quantity and shippability, but never flavor. And we never had a strong sense of the table. As a place of conversation and pleasure, it was much more that sort of puritanical just were here to eat and fuel up. And so when the fast food industry came in, it just pulled us up by the ruts. Sure. It just pulled us up. Yeah. and we went with it we went with the idea that it was easier to do this it was fast cheap and easy and even you know my parents who had a garden in the backyard They at one point stopped canning applesauce and bought the applesauce.”
2019-04-08 · How I Built This with Guy Raz · Chez Panisse: Alice Waters · IDENTIFIED FROM THE TRANSCRIPT
“I mean, this was a time of a food revolution, in a sense. I mean, not the way we think about it today, but the food revolution of the late 40s and 50s was canned and frozen and then eventually microwaveable, ready to eat meals.”
2019-04-08 · How I Built This with Guy Raz · Chez Panisse: Alice Waters · IDENTIFIED FROM THE TRANSCRIPT
“She wanted something healthy for us, but she didn't know how to do that. She knew meat, potatoes, vegetable, salad, fruit cup for dessert. But most of it was from a can or frozen. She wanted brown bread, so my sandwiches were very dry and spread with peanut butter and bananas. I didn't like food very much, I was a very picky eater.”
2019-04-08 · How I Built This with Guy Raz · Chez Panisse: Alice Waters · IDENTIFIED FROM THE TRANSCRIPT
“They tell you the name of the farm, where the chicken came from, and sometimes even the farmer who grew the crops. And Alice Waters is largely the reason why. But when she opened Chapinice in nineteen seventy one in that old run down Berkeley house, she wasn't necessarily trying to start a movement. She really just wanted a nice, cozy place where she could invite friends to share a meal. Alice didn't actually grow up intending to be a chef. In fact, as a kid in New Jersey, she ate a pretty typical American diet of that era. Her mom wasn't exactly the greatest cook, and she focused instead on efficiency.”
2019-04-08 · How I Built This with Guy Raz · Chez Panisse: Alice Waters · IDENTIFIED FROM THE TRANSCRIPT
“Tourists will seek out, mainly because of its contribution to modern cooking. Chaponise is a great restaurant, but you're not going to find, say, frozen orbs of aged balsamic vinegar suspended in Yuzu Jale on your plate. What you will get is extremely fresh, extremely local farm-to-table food, a perfectly ripe peach with a scoop of creme fr ⁇ che or a roasted quail with some blackberry jam made with just picked blackberries grown a few miles away. And the person behind that restaurant, Alice Waters, isn't just notable for her cooking, but actually she's probably much better known for the impact she's had on American cuisine. Because Alice Waters was really one of the first American chefs to promote the idea that food should be local, fresh, and seasonal. Today, almost every good restaurant in America pays homage to farm-to-table cooking.”
2019-04-08 · How I Built This with Guy Raz · Chez Panisse: Alice Waters · IDENTIFIED FROM THE TRANSCRIPT
“I had never had a wild strawberry. They were tiny, and they were so intensely flavored, and you were served a big plate of them with a little pitcher of cream on the side and a bowl of sugar if you needed it. And I couldn't have enough of them. And I wondered where they came from. And they told me you have to go out in the woods and pick them.”
2019-04-08 · How I Built This with Guy Raz · Chez Panisse: Alice Waters · IDENTIFIED FROM THE TRANSCRIPT
“You know, one of my favorite parts of traveling is getting a feel for a neighborhood, the way locals do. A few summers ago, I was in Rome and stayed in an apartment I booked on Airbnb. It was tucked in a quiet neighborhood just outside the Roman forum. Every morning I'd walk to the corner cafe, grab an espresso, and just watch the world go by outside. I even managed to chat with the owner about the neighborhood he lived in for nearly forty years. And he got me thinking about my own neighborhood. There are incredible hiking trails and great restaurants and, of course, the beach. And when I'm traveling this summer, listing my own place on Airbnb could be a really smart way to let someone else experience the area the way I do, like a local. Listing your home on Airbnb while you're traveling is a great way to make some extra money. You could put the money toward your next trip. Your home might be worth more than you think. Find out how much”
2019-04-08 · How I Built This with Guy Raz · Chez Panisse: Alice Waters · IDENTIFIED FROM THE TRANSCRIPT