How to Work a Green Market

Alice Waters, owner of legendary Chez Panisse in Berkeley, California and one of the earliest and strongest supporters of sustainable agriculture, has emerged in recent years to more and more press. Here she discusses how she works a farmer’s market, specifically the Union Square Farmer’s Market in Manhattan – a market I visited 2-3 days per week when I lived there back in 1996. Notice how New Yorker’s begin recognizing her and thanking her, as if she’s a prophet.

Alice Waters video on The New York Times website.

As a side note, I do adore a freshly-made aioli using just-laid eggs and young, mild garlic. It’s quite a decadent accompaniment for fresh vegetables (as she does) or as a second fiddle to freshly poached jumbo shrimp (as I do every Christmas Eve). Just poach the shrimp in boiling salted water seasoned with a swig of heady brandy. There’s nothing better.

Here’s Alice’s aioli recipe, as posted on The New York Times website. In addition, here’s the accompanying article on the lunch Kim Severson had with Alice.