Author and chef Alice Waters opened her Berkeley, California restaurant Chez Panisse in 1971. Since then she’s been well-known for preparing locally-sourced, seasonal, organic food and helped inspire the slow food movement. Waters also started the Edible Schoolyard Project, a school gardening effort that now provides ten thousand meals a day. Her book, “Coming To My Senses: The Making of a Counterculture Cook” details her culinary beginnings in the 1960s up through the present day. In this program she talks with Eric Patterson and Jennifer Blakeslee, chefs and owners of The Cooks’ House restaurant in Traverse City. Alice Waters begins with a reading from her book.