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</o:shapelayout></xml><![endif]--></head><body lang=EN-US link=blue vlink=purple><div class=WordSection1><p class=MsoNormal>From NPR.org<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal style='margin-bottom:1.2pt;mso-line-height-alt:14.4pt'><b><span style='font-size:17.0pt;font-family:"Georgia","serif";color:#333333'>Alice Waters: 40 Years Of Sustainable Food<o:p></o:p></span></b></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal><i><span style='font-size:10.0pt;font-family:"Arial","sans-serif";color:#999999'>August 22, 2011</span></i><span style='font-size:12.0pt;font-family:"Arial","sans-serif";color:#333333'><o:p></o:p></span></p><p class=MsoNormal style='margin-bottom:15.0pt;line-height:17.4pt'><span style='font-size:10.0pt;font-family:"Arial","sans-serif";color:#333333'>Four decades ago, restaurateur and food activist Alice Waters was at the forefront of the now-flourishing locally grown, organic food movement. Her Berkeley-based restaurant, Chez Panisse, has become one of the most famous dining spots in America, known for changing its menu daily to reflect what's in season and for sourcing ingredients from local farmers.<o:p></o:p></span></p><p class=MsoNormal style='margin-bottom:15.0pt;line-height:17.4pt'><span style='font-size:10.0pt;font-family:"Arial","sans-serif";color:#333333'>But as a child, Waters almost never went to restaurants — and was extremely picky about what she'd actually put in her mouth.<o:p></o:p></span></p><p class=MsoNormal style='margin-bottom:15.0pt;line-height:17.4pt'><span style='font-size:10.0pt;font-family:"Arial","sans-serif";color:#333333'>"My mother made a lot of things because she thought they'd be healthy for us," she tells</span><span style='font-size:10.0pt;font-family:"Arial","sans-serif";color:#333333'> <i>Fresh Air</i></span><span style='font-size:10.0pt;font-family:"Arial","sans-serif";color:#333333'>'s Terry Gross. "There were some very unfortunate experiences with whole wheat bread and bananas. I always tried to get rid of that sandwich and eat one of my friends' lunches."<o:p></o:p></span></p><p class=MsoNormal style='margin-bottom:15.0pt;line-height:17.4pt'><span style='font-size:10.0pt;font-family:"Arial","sans-serif";color:#333333'>Waters first began to view food differently while in college, when she left the University of California-Berkeley for a semester to study abroad in Paris.<o:p></o:p></span></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>More: <a href="http://www.npr.org/2011/08/22/139707078/alice-waters-40-years-of-sustainable-food">http://www.npr.org/2011/08/22/139707078/alice-waters-40-years-of-sustainable-food</a><o:p></o:p></p></div></body></html>