Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Here are five foods that support the body while cleansing.
Tag: alice waters
Berkeley public schools are in danger of losing their gardening and cooking classes due to federal funding cuts. Sarah Henry reports on how that community is trying to save their edible education program.
So sorry to hear about the fire at Chez Panisse early this morning. Listen to this moving interview from Alice Waters on the scene. My heart goes out to her and the entire Chez Panisse family.
A Cuban-American Chez Panisse chef talks about her recent trip to Cuba as part of a culinary diplomacy tour in a story by BAB’s Sarah Henry.
Mary Ladd interviews Vietnamese food expert and chef Charles Phan, whose first cookbook, Vietnamese Home Cooking is now out. Phan discusses cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept.
Roli Roti celebrates its 10th anniversary at Chez Panisse.
In an unexpected alliance, real food restaurateur Alice Waters has teamed up with the Hyatt Corporation to improve the children’s menus of the hotel chain. Sarah Henry reports.
Slow Food founder gives an inspiration talk on the global food movement at U.C. Berkeley’s popular new food politics class, Edible Education: The Rise and Future of the Food Movement.
Alice Waters brought box lunches to Maiden Lane near Union Square today and launched her Levi’s T-shirt line (100% organic cotton, of course) all to raise awareness and funds for her national nonprofit Edible Schoolyard Project.
New UC Berkeley class explores food politics with some of the food movement’s biggest names. The popular class is open to the general public.
In 1971, Alice Waters and some friends opened a neighborhood bistro in Berkeley with the aim of serving meals with the food and atmosphere of a dinner party at home. Forty years later, the way the nation eats has been dramatically changed by Chez Panisse. As the restaurant marks its anniversary, Forum talks with local chefs and food writers about the impact Chez Panisse has had on the local and national food scene.