Restaurateur Alice Waters offers tips on Thanksgiving

BY newsdesk  November 28, 2013 at 7:57 PM EDT


Judy Woodruff sits down with Alice Waters to talk about the organic revolution, the role of food in schools and Thanksgiving traditions. The conversation airs Thursday on the PBS NewsHour.

This Thanksgiving, Alice Waters, owner of restaurant Chez Panisse and founder of the Edible Schoolyard Project, answers a few questions from NewsHour viewers. Stay tuned for her full conversation with Judy Woodruff that airs tonight on the NewsHour.

Via Twitter: Why make dining so expensive only few can afford?

Dining doesn’t have to be expensive, but it can and should be affordable. It will never be really cheap, and it shouldn’t be, because if we don’t pay the real cost of food and labor then someone is missing out, whether that be the people who are farming or the people in the kitchen. When we cook with seasonal ingredients and cook simply then there isn’t any reason it should be prohibitively expensive. It is why at my restaurant we have always had an affordable fixed price three-course meal option, currently $25. I never wanted to price out the people who have always come to Chez Panisse, and I’ve never wanted a fancy restaurant. Via Facebook: What is your approach to Thanksgiving, and what are you cooking this year? What is your favorite Turkey Day dish?

This year, I am not cooking because I have just got home from a whirlwind book tour. My friends are going to cook for me, and that is something I am very thankful for! Usually, I like to cook two turkeys, one for the meal and one to give away. It usually lasts the entire weekend! I also like to cook simple, seasonal sides. The farmers markets have wonderful produce at this time of the year — the end of the harvest — and that is really where the roots of Thanksgiving are.

Via Twitter: Do you have tips for leftover veg/sides, etc? What can we do with all these yams?!

Some things keep well and can be eaten over the next few days, but, really, I would encourage people to be sensible about how much people are really going to eat and plan ahead. That way, you avoid waste and save.