Alice Waters has been called a food revolutionary. In 1971, she opened a cozy restaurant in Berkeley, California called Chez Panisse.  It showcased seasonal, local, organic fruits and vegetables and meats... a radical departure from the kind of food Americans were used to eating. Waters and her restaurant ushered in the farm-to-table movement and raised Americans' consciousness about fresh ingredients and healthy eating.  She talks here about the trip to France that started it all, about her dedication to taste, and about the environmental impact of our food choices.  

(c ) American Academy of Achievement 2019