Alice Waters

On August 28, 1971, Chez Panisse opened its doors in Berkeley, Calif. The restaurant merged fine dining with high-quality, locally and seasonally sourced food. Over the past half-century, founder and activist Alice Waters has inspired countless restaurants, chefs and home cooks, forging a movement of simple food made with local ingredients.

Open details →

Waging Change weaves the stories of individual workers such as Nataki Rhodes of Chicago and Naomi Debebe of Detroit with the efforts of thousands of restaurant workers across the country to demand respect and one fair wage.

Open details →

Cookbook author and environmental activist Diana Kennedy reflects on an unconventional life spent mastering Mexican cuisine.

Open details →

A documentary on the six-decades long career of a muckraking journalist, who was involved with the radical 196os magazine Ramparts, with the Los Angeles Times newspaper, and later with the Internet website Truthdig.

Open details →

"Everybody Loves Raymond" creator Phil Rosenthal travels the globe to take in the local cuisine and culture of Bangkok, Lisbon, Mexico City and more.

Open details →

Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and exotic ingredients, once impossible to find, are now just a mouse click away; and the country's major cities are better known for their gastronomy than their art galleries. This food movement can be traced back to one man: James Beard. His name graces the highest culinary honor in the American food world today—the James Beard Foundation Awards. And while chefs all around the country aspire to win a James Beard Award, often referred to as the “culinary Oscars,” many of those same chefs know very little about the man behind the medal. Respected restaurateur Drew Nieporent summed it up when he said, “Everybody knows the name James Beard. They may not know who he is, but they know the name.”

Open details →

A look at man's relationship with Dirt. Dirt has given us food, shelter, fuel, medicine, ceramics, flowers, cosmetics and color --everything needed for our survival. For most of the last ten thousand years we humans understood our intimate bond with dirt and the rest of nature. We took care of the soils that took care of us. But, over time, we lost that connection. We turned dirt into something "dirty." In doing so, we transform the skin of the earth into a hellish and dangerous landscape for all life on earth. A millennial shift in consciousness about the environment offers a beacon of hope - and practical solutions.

Open details →

A fascinating look at how American agricultural policy and food culture developed in the 20th century, and how the California food movement rebelled against big agribusiness to launch the local organic food movement.

Open details →

What happens when fed-up moms try to change school food?

Open details →

In this Sundance Channel original series, leading innovators and creative visionaries come together to discuss their passions and creative processes to provide viewers with an inside glimpse into the inspiration and motivation that made these Iconoclasts who they are today. World leaders and entrepreneurs, actors and artists, athletes and musicians all appear to help make the series a cult favorite for a full six seasons, in partnership with Grey Goose Entertainment.

Open details →

Every great cook secretly believes in the power of food. Alice Waters just believes this more than anybody else. She is certain that we are what we eat, and she has made it her mission in life to make sure that people eat beautifully. Waters is creating a food revolution, even if she has to do it one meal at a time.

Open details →

Each week Bill Maher surrounds himself with a panel of guests which include politicians, actors, comedians, musicians and the like to discuss what's going on in the world.

Open details →

Julia Child's Kitchen Wisdom is a heartfelt tribute to Julia Child's culinary legacy, featuring her favorite recipes and techniques through personal anecdotes and television clips.

Open details →

ABC Daytime's morning chatfest, currently featuring Whoopi Goldberg, Joy Behar, Sunny Hostin, Sara Haines, Alyssa Farah Griffin, and Ana Navarro discussing the most exciting events of the day. Hot topics in the news, the best experts in their field, celebrity interviews and general entertainment are all part of The View.

Open details →

Join renowned fun and rewarding than ever. chef Alice Waters Alice will even take you of Northern California's Chez Panisse as she leads you step- through a pair of easy, scrumptious recipes -one a spicy for and tomato salsa, by-step through the pure simple joys of canning. You'll be amazed at how easy it is to create delicious, nutritious snacks and meals that come from the freshest ingredients, picked at their peak of perfection. You'll be introduced to the simple procedures that make home canning more the other for preserving the wonderful taste of fresh green beans. See why so many people get so much pure enjoyment out of the and simple process of canning!

Open details →

Cooking with Master Chefs was a PBS television cooking show that featured Julia Child visiting 16 celebrated chefs in the United States. An episode that featured Lidia Bastianich was nominated for a 1994 Emmy Award. Other chefs she visited included Emeril Lagasse, Jacques Pépin, and Alice Waters. The show featured a companion book of the same name, published in 1993. Reruns of the show currently air on Create.

Open details →

Directors Werner Herzog and Errol Morris make a bet which results in Herzog living up to his promise that he would eat his shoe if Errol Morris ever completed the film Gates of Heaven.

Open details →

A zesty paean of praise to the greater glories of garlic. This lip-smacking foray into the history, consumption, cultivation and culinary/curative powers of the stinking rose features chef Alice Waters of Chez Panisse, and a flavorful musical soundtrack. Preserved by the Academy Film Archive in 1999.

Open details →