Alice Waters

In August 1971, a food revolution was quietly launched in California with the opening of a small Berkeley bistro called Chez Panisse. At a time when pre-packaged fast food was all the rage in the U.S., Chez Panisse created dishes using locally sourced meats and farm-to-table produce. The fabled restaurant became an incubator for the Slow Food movement and sparked a change in attitudes toward food across America.

http://stream.publicbroadcasting.net/production/mp3/wwno/local-wwno-923930.mp3Roasted Okra2 pounds okra(preferably small pods - if using larger, cut into…