In the Green Kitchen

Tuesday, April 06, 2010

Alice Waters, champion of the sustainable, local cooking movement, discusses her essential cooking techniques and recipes for good food. Her latest book, In the Green Kitchen, includes more than 50 recipes and instructions on basics from steaming vegetables to dressing a salad to filleting a fish.


Alice Waters

Comments [15]


Oh all you gripers want to be spoon fed, with the argument that it's too expensive. Who said you have to go to Wholefoods (which is a big joke) - Have you ever heard of CSAs (you need to research them now to see that they are not beards) or food co-ops? The market has power. I think some people are invested in being disempowered. crap food is cheap. (subsidized monocultures or confienement beef or rancid oils in packaged foods) Good food is not cheap to produce. I would rather pay my farmer than big pharma!) Alice Waters has a famous restaurant open for 38 years. Real food costs money - it needs to be a priority. Find out what you can do! You only dig in deeper if you don't. You have to invest time and interest in this. Quit spending on prefab food - make your own, you will spend your money better. Look at the way real French people cook, for example - they use everything. They are frugal. They are not four-star, they are sane and healthier. They enjoy. This is not elitism. They eat eggs for dinner sometimes and when they eat meat they eat less but it's grass fed. They use organ meats. (egads, tripe!) Find out what your great grandparents did. They knew what nourishment was about through long traditions and no industrial system.

Apr. 06 2010 03:32 PM
JP from NJ

So is the slow food movement not local or sustainable but instead just as long as it’s organic its ok? How does that help low income working middle class put food on the table?

Apr. 06 2010 01:36 PM
JP from NJ

I still want to know how bananas and oranges are local and sustainable. That’s not in the “slow food movement mantra” that she’s so claims…. I sense a bit of a double standard here.

Apr. 06 2010 01:29 PM
anonymous from Mountain Lakes, NJ

Once again, another Lopate interview with Alice Waters that leaves one frustrated by the lack of real, concrete information (as advertised) on how to eat well AND locally AND affordably. Is it enough anymore to encourage us all to get our hands into our food?

Apr. 06 2010 01:15 PM
mozo from nyc

It's a great epicurian world that Ms. Waters so breathlessly espouses. Too bad it's not grounded in the economic and social realities most of America lives.

Apr. 06 2010 01:02 PM
mozo from nyc

How about having Mark Bittman on soon? He has realistic ideas on how Americans can eat better.

Apr. 06 2010 12:58 PM
Anonymous from Brooklyn

How elitist of Ms. Waters to state that she wants healthy food to cost more. What a thoughtless remark. Expensive healthy food keeps healthy food choices further out of reach of poor people.

Apr. 06 2010 12:53 PM
mozo from nyc

JP is spot on. Most chefs expedite (i.e. yell at the back waiter when their plates are up). They have sous chefs, prep cooks, grill chefs, pastry chefs, etc to do all the dirty work.

Apr. 06 2010 12:52 PM
JP from NJ

I thought slow food movement was all about local food only. Is your guest backpedaling on this? Bananas and oranges are now OK? Please ask how are bananas even remotely local or sustainable?

Apr. 06 2010 12:52 PM
Bobby G from East Village

The Green Market is now giving a Food Stamp bonus, but very few recipients take advantage of it. If Food Stamps required nutrition and cooking instruction it would contribute to better health and life for all.

Apr. 06 2010 12:50 PM
JP from NJ

Agian I ask how does your guest suggest a family of 4 that’s living on unemployment shop at a store like Wholefoods?

Apr. 06 2010 12:49 PM
JP from NJ

Chefs do all the work? Has your guest ever actually worked a full shift in a real working kitchen of a restaurant?

Apr. 06 2010 12:47 PM
Betty Anne from UES

Isn't this all just reinventing the wheel? Most of my older relatives who live out in Pennsylvania grew up living this way and it wasn't a movement. All of this information is just common sense that is now uncommon.

Apr. 06 2010 12:45 PM
mozo from nyc

Thanks, I'll wait until I get a steady job before I eat at Chez Panisse. The $75 - $95 prix fixe menu is out of my reach and many others with standard jobs and careers.

Apr. 06 2010 12:17 PM
JP from NJ

Please ask why would companies that spend millions of dollars to lobby the farm bill to insure they get everything they want give your food movement or any food movement the time of day?

Are all food movements just a fantasy pipedream if we don’t radically change the farm bill or outlaw lobbying before any such food movement could realistically have any sort of impact on the working middle class and middle class poor?

Fruits and Veggies are cheap at regular supermarkets and seasonal farmer’s market in the summer and fall. You guest has said in the past everyone can afford to pay more for their food. How does your guest suggest a family of 4 that’s living on unemployment shop at a store like Wholefoods?

Apr. 06 2010 12:07 PM

Leave a Comment

Email addresses are required but never displayed.

Get the WNYC Morning Brief in your inbox.
We'll send you our top 5 stories every day, plus breaking news and weather.