Alice Waters opened Chez Panisse in 1971 as a place where friends and neighbors could gather together around the table, eat good food, and exchange ideas about politics, art, and culture. In pursuit of taste, Alice and the cooks of Chez Panisse ended up at the doorsteps of the small organic farmers who were growing flavorful heirloom varieties of fruits and vegetables or raising heritage breeds of animals. The restaurant has built up a diverse network of these ethical local suppliers—ranchers, fishers, orchardists, foragers, farmers, and backyard gardeners—who practice regenerative agriculture and take care of the land.
