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Rabu, 07 Juni 2017

Coloring Sheets Of Corn On The Cob

Coloring Sheets Of Corn On The Cob

>> wu: i'm olivia wu. and, i'm one of theseven google executive chefs and one of some 400 cooks on this campus from dishwasher tochef; all of us in someway or other have been touched profoundly by our guest, alice waters.if you've eaten at any cafã©, your lives have been enriched by her, it's an honor for meto welcome her. in the '90s when i was a journalist in chicago, i had the chance to interviewalice, i don't know if you remember this, alice. the resulting story i wrote promptedone reader to write back to me saying she would never again look at a piece of foodin her local store the same way. she said the story changed my life. there are onlya few seminal moments like this in the journalist life and this was one of them for me. wheni knew for sure i was doing the right thing

and doing a good thing, and it was only becausei was a messenger for alice. alice's spear of influence has truly inspired what has beencalled and rightly so a revolution in this country. and i don't call it a food revolutionbecause it is a revolution, it is about food and how it touches all of us and the wholeculture. so what she started is a movement that is far greater than the 60 seat iconicstore front restaurant she founded in berkeley. she grew the restaurant not by profits andnot by volume, but by the idea to have cooking and gardening in the nearby berkeley's schoolwhich became the edible schoolyard. her ideas grew to embrace a foundation housed next tothe restaurant then the entire 10,000 strong students population of the berkeley unitedschool district, gardens and prisons and other

communities. at the same time, she wrote cookbooksand as well, grew generations of cooks who then flew out of the chez panisse nest toopen their own restaurants. these restaurants and kitchens were built on the same beliefthat good food, food that nourishes, awakens, delights and builds individual's familiesand communities begins at the source. the source is the soil and the farmers who stewardthe land and who grow food as artisans. it's a simple idea but so easy to stray from. wehave, as a nation straight from both the philosophy and the practice of caring for our farmlandsand therefore, our food, our children, our families. as you know, obesity, diabetes,heart disease, a whole string of chronic diseases are at epidemic proportions in this country.and i believe that as a planet, we're in similar

danger. i've been on assignment in china,i grew up in thailand, and i see so many parts of the third world going in the same directionof processed high volume of chemical food production. simplicity is at the core of alice'sideals and she's here today in part to talk about her latest book: the art of simple food.and, and alice is nothing if not about sensory. as you can see, she's going to have us see,touch and taste what food is about. so it's one of the things i admire most about heris this firm foundation of beliefs, she doesn't budge from them. two days ago, a couple ofus visited the edible schoolyard and then we ended by having lunch at cafã© fanny, andone of us was talking about what we do, we change our menus everyday and alice simplylooked at him and said, "why? why do you change

your menus every day?" she said, "i couldeat some of the dishes we make here every day, they are so good." and it is this simplicitythat i so admire in her. she's also here to brainstorm with us later on the reform ofthe national school lunch program, so she doesn't think small, this woman. it is oneof the collaborations that i hardly hope google can engage in with her. and in so many ways,i think, alice's vision and google's parallel each other. google's mission is to make theworld's information accessible and useful. and to alice, real nourishing food from farmto table should be a basic human right. alice's mission is to make that kind of food accessibleand useful. please join me in welcoming her. >> waters: well, i've always wanted to bea vegetable vendor and i've always wanted

to come to google. so, here i am, a vegetablevendor at google and you can tell exactly what month this is so i know what this is,it's because tomatoes are absolutely at their peak. you know, we can begin eating them injune in california, those little tiny ones, they come in june. july, they're good, august,they're getting there but september, they're completely ripe and irresistible, and thesame with the peppers. these are, this is what's happening right now. we went to thefarmer's market yesterday and brought all these food right at the farmer's market, rightin front of chez panisse. you know when i first fell in love with food and i was awakened.i, undoubtedly, know that i was dipped and indoctrinated when i first went to francewhen i was 19. but every day on the way to

school, i went by these open markets and ijust couldn't believe my eyes, i mean, and we go in these little restaurants and gatherwith friends, and we get to eat this food. it's very simple. i didn't have any moneythen to spend on food and i had grown up in new jersey on, you know what, new jersey cuisinewas like in the '50s. it all just came in, in cans to hoboken. you know, they did, theydid a lampoon, a harvard lampoon piece on the, on new jersey cuisine--new jersey cooking.and, it was one of those that, that was exactly like the time life series and so there werethese little pictures every step was, was in a little box there, and i'll never forgetthey were teaching people how to boil water, really. now, turn on the tap, you know, putthe pan under the, you know, just this way

and i just thought how could that have happened,you know, that we, that i grew up in a place where people were so disconnected to theirfood. i--my family had a victory garden during the war and we always had, you know, foodfrom the garden. we had this beautiful corn--where is my corn? this beautiful corn, and tomatoesand i loved them my whole life because we picked them right before we cook them, threwthem in the water, sliced the tomatoes and that was dinner. but, a lot of people don'teat like that anymore. i mean, i would say and i've heard and i believe it's true thatas many as 85% of the population in this country doesn't sit down for a meal with family andfriends. now they may think they do because they kind of set the table for the kids andthey give the kids, you know, something to

eat and maybe they come in at the end of themeal and they eat something else. or, or maybe they, you know, are watching, let's see, whatwould they be watching on television for the virtual experience like martha stewart andthey're sitting there and they're watching that and feeling like they're cooking, andparticipating. but most people haven't made the time for that, and i think it's reallybecause we haven't tasted something that's irresistible. you know i didn't start therestaurant because i believed in sustainability. i mean, i did grow up in berkeley and so ihad some of that in me, but i didn't do it for that reason. i was just trying to findfood that tasted like the food that i've eaten in france and i couldn't find it. you knowi used to go through all of the green beans

in a box, all of the green beans, taking outthe little, tiny kentucky wonder green beans because i thought they were the variety ofaricover (ph) like french green beans. they were just immature kentucky wonder beans butit took me a long time and i threw out the whole rest of the box and just took my littlehandful so we had to get ten boxes of it to do that and it used to take us eight hoursto do the lettuce because i wanted every outer leaf to be taken off because they were sobruised. i just wanted that little inner one, but, of course, it depends on how you pickthat lettuce and you don't have to wait until it's all overgrown and slightly bolted inthe center. you pick that lettuce when it's young. but, this is a whole process that wewent through at the restaurant and it began

by somebody growing us some radishes in theirbackyard nearby and i decided i would trade lunch at chez panisse for the radishes. andthen, this person put in a few other things, they said, this is a good deal. and, oh then,somebody came in with a little handful of fingerling potatoes from germany and he said,about how many, can i--my wife and i eat upstairs for this little, this little handful of potatoes.and, of course, i said yes but, 20 years later, i realized that he had brought me my firstfingerling potatoes. they were a variety that was very special to him and his family becausethey had brought the seeds from germany and planted them, but i didn't know that then,thank, god, i gave them a couple of meals but, it was, it's this whole, a kind of--ittakes time to do it. but, the great part is

this reward that you get at the end, and it'snot only beautiful but, you realize that at the same time that you're eating, you're takingcare of the people who are taking care of the land for the future. so every time i goto the farmer's market, i feel like i am making a donation to the future of this country andthe greenbelt around san francisco. they will say it's too expensive, you know, they overpriceeverything at the ferry plaza market, why are you going shopping there? and i say overand over, i want to make that donation. i want to give my money to those people; i wantto give them my feedback. and, you know, why don't we order everything on the computer,why don't you? it's much easier to do it that way. why are you calling people up and takingso much time? and, i say, you know, i want

to talk to bob kennar, he's a farmer who'sone hour from chez panisse and he's been growing vegetables for us for 20 years. and, i wantto know how he is kind of because if i can have his vegetables, if i didn't have those,chez panisse would not be what it is. this is our 38th birthday of the restaurant andit's always new to me because of the varieties of produce and the breeds of animals and theway people discover things in the ocean that we can eat and i'm just, i'm kind of thrilledby it. but, i want to talk to bob because he amuses me, that's why i want to talk tobob. he's always making a joke on the phone and he kind of lifts my spirit. he says, "i'llsend you down a big old branch with cherries and why don't you just pass them around thedining room and people can pick their own,"

and i thought about that, that's a great idea.why don't we do that? that we take the people who work at chez panisse out to the know, there was a story in the new york times a couple of weeks ago, and they weretalking about kim severson in the food section, was talking about how people, very wealthypeople who are now going back to have a farm vacation with their family. almost as if,it's a quaint little thing like marie antoinette going out to the, you know, they have herlittle pastoral experience. but, in fact, you know, i had little; i was upset with kimwith the way she wrote it because that's exactly what we need to do, is sort of come back toour senses. i don't think there's anybody here that wouldn't be slightly curious tomilk a cow. how many people in this room have

milked a cow? oh, that's good, you're alreadysaved; you've milked a cow. this, how many people have killed a chicken? ah, this isvery unlikely. i don't think you could do this any other place. seriously, this is very,very good because it is knowing about that experience so that you can identify with it.i went one time down to the chino ranch in southern california and they--we were pickingbeans, those little straight, little string beans and the tiny little things they werebringing out to their farm stand. and, i just couldn't believe it. it was the hardest worki have ever done. i was out there and just dripping with perspiration, my back hurt infive minutes, and i just--how can they do this and send chez panisse a box this bigof little aricover (ph). i mean, who's doing

this work? i mean, you couldn't pay me enoughto do the work. i just, it was too hard for me to do this. and so, that's the other piecethat we have to really contemplate is--and slow food calls this the fair part that wehave to pay people the real price of the work--for the work that they do. and, if we don't empathizewith the people that are doing that work, we can appreciate it. we have been indoctrinatedin the way of fast food, and we've learned fast food values which tell us not to careabout where our food comes from, and not to care about the people who produce it; it magicallyhappens. resources are infinite. they should be opened--food stores should be opened 24hours a day. there's no season, it doesn't matter. you can eat by yourself, you can eatin five minutes, and it's those values that

are changing the world because that's howthey think about everything. they, meaning people who are not eating consciously are--thosevalues just come in osmosis as you grab your lunch. you just think about entertainmentthat way. i just want the best bits, you know, i just want to have those. i don't, i don'thave the time to really listen to the whole lecture. i just like the clip notes, but it's--whatwe're getting is kind of the clip notes on our life. we're not living our lives and that'sthe sad part is that--that it does take time to go to the farmer's market, just take timebut it's such a rewarding experience, i can't tell you and every time you find somethingthat you don't know about now. i've never seen these before, perhaps, i have because--becauseit looks like it's attached to the kohlrabi

but i'm not sure because we don't have usekohlrabi at the restaurant, we haven't and all of a sudden, it's without that and i'ma little--i'm delighted by the color of it. i just, you know, it just goes so beautifullywith these eggplants. they're so fantastic and the little vericated eggplant as welland then you get maroon okra and if you had okra everyday or kohlrabi greens, i'm notsure, has anybody cooked kohlrabi greens? yes, tell me how do you cook them--you steamedthem--beautiful, no garlic but that's a--what? i like this--this is beautiful, he just steamsthem, do you put it in olive oil or [indistinct] yeah, at the end, but just steaming greenswhen they're incredibly tasty--that's what is best, just slicing a tomato. now, but wehave lost all of our confidence in being able

to cook and we think that really cooking isabout complication in a way that we really admire the people who do fancy french cooking,the best selling cook book in the united states is thomas keller, you know, and except forjulia child's had a big comeback but thomas keller and i think and you know, who is cookingthat very complicated food? i can't cook that way, you know, i'm just don't know how andyet at the same time, we're not engaging in the very simplest way of eating, we're notjust finding the ingredient and allowing it to speak for itself. there was a whole timeat chez panisse when the french would come over and they'd hear about chez panisse andthey'd come and they'd just see, you know, what would maybe, you know, cucumber saladand with some of these little beautiful cucumbers

and they say to me, "ooh," you know that'snot cooking, that's shopping, that's not cooking, that's shopping. and the great thing is nowthey come back and they say, "oh, it is about shopping," and you know and daniel bullock[ph] in new york is one of the greatest proponents of local organic, finding the rare breedsof the animals and they know so much about this because they had a gastronomic or theystill do have a culture that understands gastronomy but very sadly, we allowed the sort of meltingpot of america to just stir it all up there and now, we don't know anything as a cultureabout where our food comes from, how it is grown? what it's supposed to taste like? whatit could taste like? and it's the reason that i believe that we need to go back to school.we need to educate ourselves as a nation and

the best way in my mind is to bring littlechildren into it, you know, start in kindergarten, start in preschool. i used to teach montessori,it was all about, you know, smelling. this has a good smell. and this is a lemon cucumberbut i've never sort of put my nose to a cucumber before in that way. but this is somethingthat we used to do with the kids, we used to put a bag of vegetables out and they'dhave to reach in this bag and guess what the vegetables were and so they just have to touchthem. we had little exercises that--where they have to match the smells in little cylinders--whatis that? is that cumin or is that, you know, coffee or is that, no we can't use coffeein it. that we put in, you know, things pepper and things that, herbs that were highly scentedand they had to match them up and this was

what i could--what montessori called as sensualeducation. to look at the colors or the little gradations of greens. it's a way and theselittle beautiful ones are, maybe you've seen this, the two colored ones and you kind ofwonder what's inside? is it--is it really going to be green all the way through? andthen you open that up but these are the surprises that the kids, you know, when they have aclass out in the garden and it's not a gardening class, it's a math class or it's a scienceclass but when they're out there in the garden measuring the beds or figuring out about aworm box or the drainage for the garden. they're eating the raspberries. they're, you know,picking some of the greens for a salad in the kitchen or they're biting into an asianpear and they're planting seeds. so, it's

just coming in, just like the osmosis experienceof being in a fast-food joint, it affects you or it deadens you, let's put it that way,that's what's happening, i think when you eat like that and this experience in the gardenis awakening the kids. they're just feeling that. they come into the room in the kitchenand i went in there yesterday, just to show my daughter around, we're walking throughthe garden in the morning, we walked into the kitchen and they were making pesto andthe whole kitchen smells like garlic and basil and all these kids were pounding in theirmortars and pestles and i just thought this is fantastic, i mean you don't even--you justfeel good in that kitchen, you don't know what's happening, you just feel good and ishould have roasted some garlic for you this

afternoon because i wanted that, that kindof--you just responding with your nose as well as your eyes and it is touching this,that is so delightful for me. i'm just--when i go to the farmer's market again, i justgrab my basket, i take my--this is my basket and i just--i can't get enough, i mean i fillthis, i never believe in taking more than i can carry in my basket or if i have a coupleof [indistinct] with me, i'd laid them down but i'm trying to take home what i carry,what i can carry and i just, you know, but it's--it is that kind of experience of fallingin love and that's what we're trying to create because for children, is a caring experience,so we put a table cloth on the table and we get them to go out and pick something forhis centerpiece and they just--they'd find

all kinds of things, they may just find awhole bunch of these peppers and put them down on the center of the table. some of thekids pick some flowers in the garden or maybe it's a little bouquet of kohlrabi but it'swhatever they want and they're responding not just to the food but it's the care that'scomes with food, that's what's happening and it's very seductive, that because they don'thave that at home, that kind of attention, everybody is--one in two families is working,i mean, not one in every two families but what i really want to say was one in everytwo people in this country is divorced, okay? so, just think about that. both families areworking and so what happens to the kids, where do they go? who's taking care of them? andit's the reason that we need to have a program

in the school that feeds all children forfree, they don't have to pay for it, it's all part of a core curriculum in ecology andgastronomy so that's the big vision. i call it "the delicious revolution," by the isn't just any old revolution because this isn't about having to study really hard, youknow, have that little red book. this is about something else, this is opening yourself up,and it all comes in because we have--our dna is programmed. it's already in our, all you have to do is touch it. and it comes right back. this isn't anything new;people have been eating like this since the beginning of time. picking what's local, savingthe food that is, you know, in abundance at a certain time for the winter months, sellingthem in the market place, eating with family

and friends, saving seeds because they'reprecious, thinking of food as something that is absolutely, what would i say, absolutely,the center of one's life. it is not to say that it has to take for a long time, it justhas to be--it's what we're all made off and we need to pay attention in that way and it'sbeen that way, as i said since the beginning of time, it's only this huge interruptionthat happened after the war 50 years ago. that is the kind of a western way of eating,this way that is so connected to consumerism. and the idea that people would really makea lot of money of selling somebody something that wasn't good for him. and so we're ina pretty impossible place and i'm hoping you can help us get out of it, that's my hopeand i'd loved to answer some questions, anybody

have any questions about this beautiful watermelon.i hated watermelon. >> please go up to the microphones to askalice about your questions so that people at youtube can hear.>> hi, thanks for coming. what kind of fertilizer do you use in the gardens that you have?>>waters: let me just tell you that, i don't do the gardening for chez panisse but i cantell you that the kind of compost that bob kennar uses is on his produce, comes froman incredibly rich mix of chez panisse compost. so we put it everyday into these bins andwe take it up to bob kennar and bring the vegetables back. now i know he uses everythingfrom oyster shells, he makes his own little, i don't know what you would call it, you haveto go up there and see him, he's got his own

special blend. but in my backyard, i havea little compost bucket that i keep on the counter at all times, i only put in vegetablewaste and i have the most amazing little small vegetable garden. yes?>> hi. thank you for coming. so, my question is regarding making healthy local food accessibleto the population, so this is related to poverty. and so, how do we make it so for people inlower income levels are able to afford, i mean, right access is just one part of itbut then, how do we lower the costs so it's accessible? and i guess there was one storythat i heard about the other day on mpr and maybe you'd care to comment, so, one ideawas being thrown around that, you know, we could take food stamps change the food stampprogram somehow, so people could bring their

food stamps to local farmers markets.>>waters: that's happening. >> yeah, so, i was just wondering if you haveany thoughts on that topic. >>waters: well, i have lots of thoughts onthis topic, but, just to say that in new york, they're doing another little variation onthat that's wonderful, because when there the food stamps exchange, it still is moreexpensive, of course, to buy in the farmers market. so, they decided that when peopleexchange them in the framers market, a $5 food stamp would be worth $8 in the market,and i think it's a brilliant little variation. but, we're never going to pay less for food,unless, i mean, unless the government decides to subsidize all organic food. but that couldhappen, but i see that there's even the ultimate

way to do this. it's my own stimulus we can talk about billions. so, i would put the money into schools to feed every childat school, a breakfast, a lunch and an afternoon snack. and then i would give, which wouldgive money right back to the parents and the families because they would know that thechildren were eating well, and that would help, that would be money in their pockets.and then i would make a criteria for the buying of the food in the schools. so that peoplepurchase the majority of food from local sustainable people which would stimulate the economy locallyand if they, if the stipulation was to buy all of their products from local and sustainablepeople, just imagine what could happen, paper plates, we're talking about everything. butchez panisse has served 500 people a day.

we support maybe 85 farms, two farms in amajor way totally, but you know all of these other people during the course of the year.berkley has 10,000 children in school. so, just imagine what would happen if you madethat commitment to fund the schools in that way? we would institute a program that camewith a school lunch that educated all the children about stewardship of the land, howto feed themselves, how to have a conversation at the table, you know, we don't know aboutthis. this is the sort of the building of a world community. and i see that the mostextraordinary information is being passed around right now, from the whole slow foodmovement globally in a 151 countries. i see that the bio diversity of this planet is helpingpeople everywhere to figure out how, what

they can grow and how they can eat it in adelicious and nourishing way. and so, that is this internet that i'm just and i am nearlyilliterate in this--on this front, i do have accent and i love taking pictures of all thisbeautiful. i do do that. but i love the way we're able to communicate about this, andit's a beautiful thing. i didn't answer your question, but i don't want to--i don't wantto pay less, i don't want to pay less for my food, i want to pay more because i knowwhat it means to do that work. yes? >> as a relatively recent farmers market addict,i'd like to add my voice in thanks, i'm also wondering how you weigh in on this debateover whether the mainstreaming of organic as per the california state definition--themainstreaming of organic food in grocery stores,

whether that is actually helping or hurtingthe sustainable local market, not market just the nature of sustainable local food.>>waters: when we're uneducated about it, we end up in that place, i can get that overat whole foods and it'd cost less than at the union square farmers market, you know.that's what you're weighing against and you have to really make that kind of commitment.i think to the farmers that you get to know, that's what i love about being in that farmersmarket. it's not to say that there isn't sort of a general education going on through supermarketsthat sell organic food. but they aren't reaching us--they're teaching, for me, it's sellingslow food in fast food packages. i want slow food, and i don't mean slow in preparationbecause i can make a meal in 10 minutes, i'm

not talking about that, i'm talking aboutthe beauty and connection pieces that are missing at that big market place.>> thank you. >> hi. i recently heard--i think it was michaelpollins (ph) say that he thought one of the most profound things that the obama administrationhas done so far was having michelle obama plant a garden and i was wondering if thisis a time when you might actually have the ear of the white house for some of these ideasthat you have? >>waters: well, i'll try my very best. andanybody who knows those right people would just need to spread this word around. buttomorrow, a farmers market is opening up one block away from the white house. and the youngchef who's in the white house, who's feeding

the obamas is somebody very dedicated to edibleeducation and i know he's doing everything he can do right now to bring these ideas rightthere to the table. i think it was remarkable that michelle obama just put that shovel inthe ground. i mean, it was really a great, great moment in my life. to see children,right there, and we got to learn where food really comes from. it's beautiful. and he'sgot beehive. if you can imagine, he's got a bee, i've seen he's got a compost systemthat runs at 160 degrees. can you imagine right there in the white house lawn. and nobodysaid a thing. nobody said a thing, well, why wasn't somebody protesting that? yes?>> so, a lot of fairly serious questions. >> waters: oh, yes.>> and a slightly lighter one. you mentioned

when you're talking about sort of problemwith the existing food system, you know, we are on those fast food ultra-convenient on-the-gofood, not really thinking about it, cheap, and then you throw in 24 hours and i reallylove farmers markets, i especially love the alemany farmers market in san francisco, butmy natural sleep schedule, if i really had a choice, is about waking up at 11 and goingto sleep at about three. >> waters: ooh.>> what are all the serious food movement people have against me?>> waters: you know, you have to move to move to bolinas. they have a 24 hour farmers marketstand. and it's the best. it's just the best--you can't believe it. you just get to weigh yourvegetables and put your money in the box.

i just love a 24-hour farm stand. and allthis trust and that's--i think we—you know, i'm not somebody who stays up until threein the morning anymore, i used to be, when i was working at the restaurant, but i thinkwe do need to, you know, make food more, real food available to people. and there's nothingwrong with having a lovely little pizza. i just want to know where the flour for thedough came, i want to know where did the cheese came from. who made the cheese? i want toknow who grew the oregano, i want to know how it was processed, i want to know the detailsof the providence. and that's what i care about. i care about how it tastes, too. buti really care about where it comes from. and it could be a hotdog. you know, but it's aboutthe bun and the mustard and the catsup. and

where is that meat from? where is that meatfrom? yes? >> i love going to the farmers market tooand just buying whatever looks interesting or smells interesting or whatever farmersseem particularly inspired about whatever it is they're selling on that day, they tellyou, "this is the thing to get today." i'll get it so, you must've done something likethat with that stuff that it's front of you right now. if you had 10 minutes to make ameal, right now out of that, what would you be making?>> waters: what would i make? ooh, that's a very…>> but assuming you had a kitchen. >> waters: well, i know i would use these.i would use these. i'd put a pot of water,

bang, on the stove, i have a steamer. theseare tokyo turnips, i take the little tops off, i'd probably take this off, take thisoff, leave the top, i'd cut it in four or six if i wanted, maybe cook it a little bitlonger. and i cut them in half, just when they're nearly cooked, i'd throw in the greensand i may rip them up a little bit and throw in the greens, i think that's about five minutes,i think i'd probably make myself a little salad with some greens, slice some tomatoes,slice it a few cucumbers, very quickly while my turnips were cooking. you know, if i—-now,i see these guys, i could cook these, i can steam these or i can do a really fast sautã©with garlic, some olive oil, these little tiny cauliflower and broccoli that's there.and these are—-i've never seen any this

small, these little baby cabbages. now, ithink they're probably from the last crop, and they just cut the ones that weren't goingto have time to get bigger and they're on the next crop of cabbages. oh, and i havea little corn. and i take it off the cob, or just throw the corn into the pot. takeit out and eat it, and some watermelon for dessert. and i don't have a lemon here butthat's probably what i do, i might just throw these in the steamer as well. or boiling waterand cut them in half, length-wise. if i had my little knife here, which i don't have,we'd see whether it was green on the top, and i'm somehow missing herbs. they must bein the big box in the back. but i always use herbs. whether it's, you know, i have lotsof things that are growing up every color,

every kind, every shape. because one meal,i make an orange salad with purple things. and the next day, i may want a red salad upwith these early growth, with little tiny green basil. and you could eat tomato saladevery single day of this beautiful month of tomatoes and never get tired of them. ever,because it's just and then the third day, i'm eating every color all mixed together.just goes on like that. yes? >> thanks for coming. so, you talked a littlebit about the uniting experience of food and what a family shares, i wanted to know ifyou could share one of your poignant food memories.>> waters: well, one comes to mind. i have lots in france. lots and lots and maybe theone that is recurring the most is one with

a winery in the south of france, it's calleddomaine tempier. and the woman who's the proprietress just had her 90th birthday. and she's veryshort; she was kind of my size. and she cooks some bouillabaisse. and her whole family helpsto prepare, the fire, she gets the big branches from the, you know, the vines that are prunedevery spring and the old vines—-oh, you have to pass out some food for them to eat.oh, god, yes, for them, please. i forgot to feed you. how could i have forgotten that?oh, my goodness. well, these are some figs and some peaches. that i thought were ripeand nice, so, just grab a piece as you go. but anyway, she has a huge copper cauldron.and they—-we'd go down to the market place and she has her fishermen and they bring inall these little tiny fish, and she makes

it right there over the big roaring fire.and we sit at the table that's probably twice as long as this table and we eat the fishfirst with [indistinct]. and then we have this bouillon that is just served down thetable and lots of ros㩠wine. and then she always has some beautiful goat cheeses fordessert. but that's kind of a recurring beautiful moment in my life. in my dream life. anybodyelse have anything burning? how many cooks work at shifts-—oh, i have something reallyburning. okay, i do, thank you, all right. i printed this manifesto of slow food out.everybody was saying, we'll just send it. send it in an email to everybody here. buti just decided that i wanted to you to put it on your wall and look at it—-or use itas a place mat. i didn't want you to have

it on a screen, in a little screen. or evena bigger screen, i wanted you to hold it. and read what carlo bettrini (ph) said whenhe started the slow food movement in italy about 20-25 years ago in the piaza de spana.he protested a mcdonald's coming into the square. and he sat down on a big old tablewith all of his friends and they ate pasta and drank wine. and they dreamed this up.and i think it says everything eloquently, i really believe them. so, i hope you willtake it all to heart and the last sentence here says, "slow food is an idea, it needsplenty of qualified supporters who can help turn this slow motion into an internationalmovement," with a little snail as its symbol. and that's what i'm hoping you all can, thank you so much for coming.

Coloring Sheets Of Corn On The Cob