Back in the early ’70s, “organic” food wasn’t something you could easily find on restaurant menus. But thanks to Alice Waters, author, chef, and food educator, who maintains that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally, “organic” is something we now demand. Waters, chef and owner of Chez Panisse, a restaurant in Berkeley, California, known for using local, organic foods and voted one of the best restaurants in the country, speaks today as part of the New Museum’s Visionaries Series, which honors leading international thinkers in disciplines of contemporary culture.

Mon., May 23, 7 p.m., 2011

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