4.2 • 5.3K Ratings
🗓️ 28 June 2024
⏱️ 17 minutes
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0:00.0 | Hey, it's Kate. This episode was recorded live at the Wall Street Journal Global Food Forum. |
0:09.2 | You can also see it as a video if you listen on Spotify. |
0:13.2 | Enjoy. |
0:13.8 | In the US, the farm to Table Movement is basically everywhere. |
0:24.3 | There are nearly 9,000 farmers markets |
0:27.1 | and locally sourced seasonal menus |
0:29.6 | are offered at restaurants around the country. But it wasn't always this way. One of the |
0:35.8 | pioneers of this movement is Alice Waters, the chef activist and writer. She |
0:42.0 | founded the legendary California restaurant Shay Panise |
0:45.5 | in the early 1970s. |
0:47.8 | There, she built out a philosophy of using only the freshest locally grown ingredients. |
0:54.0 | To do that, she teamed up with nearby farmers, |
0:57.0 | and she adjusted her menu based on what they were growing. |
1:01.0 | The idea was that this restaurant in Northern California should serve food |
1:06.5 | grown nearby. In the decades since, Alice Waters has worked to turn Americans away from fast food toward a slow food mentality. |
1:17.0 | And now she wants to bring her vision of a revolutionized food system to a larger population. |
1:25.0 | Live from the Wall Street Journal Global Food Forum, |
1:30.0 | this is a special recording of the Journal Podcast, our show about money, business, and power. |
1:37.0 | I'm Kate Leinbaugh, Alice Waters. |
1:40.0 | Welcome. |
1:41.0 | Thank you. Thank you. Thank you. |
1:44.0 | This episode is. |
... |
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