Slow Food Nation's Come to the Table: The Slow Food Way of Living
One of America’s most influential chefs,Alice Waterslaunched a delicious revolution in 1971 when she introduced local, organic fare at her Berkeley, California, restaurant, Chez Panisse. Waters brought her vision for edible education to public schools through the Chez Panisse Foundation, which operates the Edible Schoolyard program. A recipient of the Natural Resources Defense Council Force of Nature Award, she is vice president of Slow Food International.Katrina Heronis a journalist who has been editor-in-chief ofWiredmagazine and a senior editor atThe New Yorker,Vanity Fair,andThe New York Times Magazine.She is a director of the Chez Panisse Foundation and chair of the board of Slow Food Nation.