The restaurateur, chef and food educator Alice Waters swooped into Indianapolis last Tuesday. In 36 hours, she visited students at Cold Spring Middle School, dined at Puck’s with three local chefs, reconnoitered with 30 Ivy Tech Culinary Students, took a rapturous tour of the IMA galleries of contemporary art, signed 100 books, and engrossed the 540 people who packed The Toby to hear her speak.
She covered all the points you’d expect from a sustainable food advocate: the health crimes of fast food, the shame that many urban children have no idea where their food comes from, the lack of time for experiencing food. Read the rest of this entry »
