Sun, May 06, 2007 - Page 18 News List

Alice Waters, organic to the core

Thirty-five years ago in Berkeley, California, Alice Waters set up a ground-breaking restaurant that has since become the template for eco-eateries the world over

By Allegrea McEvedy  /  THE GUARDIAN , LONDON

We finish by playing my favorite game for long car journeys (as all answers lead to much heated debate): desert island ingredients (after the radio show Desert Island Discs for which a famous guest has to choose eight records to take on to a desert island). "Assuming fish? It would have to be something from the vegetable world ... . I've always been in love with tomatoes and garlic but I think it has to be salad — I just couldn't live without salad. I really need those leaves."

Your death-row meal? "Something from the grill, could be spring lamb. Or maybe a peach." Butter or olive oil? "Olive oil, definitely." Spuds or rice? "Spuds, just dug up. I just love potatoes." And finally, how would she like to be remembered? "One of my great friends from the 1960s just recently signed his book to me: 'For my friend Alice, who never sold out' and I was very pleased when he said that because I've always tried to stay on the high road, but it's hard."

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