Thomas McNamee talks about Alice Waters and Chez Panisse.
This is the story of Alice Waters, Chez Panisse, and the San Francisco 1970s food revolution that invented "American cuisine." Not so long ago people had no idea what "organic" food was, and even fewer thought about "sustainable farming." But in 1971, in Berkeley, California, a young Francophile opened a small counterculture restaurant for her friends and launched an entirely new way of thinking about and serving food in America- Book Passage
Tom is the author of The Grizzly Bear (Knopf, 1984), Nature First: Keeping Our Wild Places and Wild Creatures Wild (Roberts Rinehart, 1987), A Story of Deep Delight (Viking, 1990), and The Return of the Wolf to Yellowstone (Holt, 1997), which is listed by Amazon.com as one of the twelve best nature books ever written. His latest book is Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution.
His essays, poems, reporting, and reviews have appeared in Audubon, The New Yorker, Natural History, High Country News, Town and Country, The New York Times, The Washington Post, and Saveur. He wrote the PBS "American Masters" documentary Alexander Calder, which won a Peabody Award and an Emmy. Tom has served on the board of directors of the Greater Yellowstone Coalition and as its chairperson. He has also been a director of Rare, an international conservation group.