I think health is the outcome of finding a balance and some satisfaction at the table.

Alice Waters

Alice Waters

Profession: Chef
Nationality: American

Some suggestions for you :

If we want children to learn to tend the land and nourish themselves and have conversations at the table, we need to communicate with them in ways that are positive.

I am disappointed because nobody is talking about food and agriculture. They're talking about the diets of children, but they're talking about Band-Aids. We're not seeing a vision.

To have a basic ingredient that can be prepared a million different ways is a beautiful thing.

I think if you buy from people who are taking care of the land, you're supporting the future of this country.

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 really like having someone who knows about food and what goes well together make a meal for me.

The biggest thing you can do is understand that every time you're going to the grocery store, you're voting with your dollars. Support your farmers' market. Support local food. Really learn to cook.

We've been so disconnected agriculturally and culturally from food. We spend more time on dieting than on cooking.

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 think health is the outcome of eating well.

Food should be cheap, and labor should be cheap, and everything should be the same no matter where you go; whether it's a McDonald's in Germany or one in California, it should be the same. And this message is destroying cultures around the world. Needless to say, agriculture goes with it.

I used to do calligraphy, and I'm afraid that has lapsed, but I've always been interested in book printing.

It's hard to come into a new relationship with food unless you're engaged in an interactive way at an early age; it's hard to change your values.

English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.