The Art of Eating

There has been a lot of talk in the news lately about eating locally, organically, and seasonally—something I've advocated for nearly 40 years. Now more than ever, people are realizing that preparing real, simple food is one of the keys to a healthy and whole life: Our First Lady, Michelle Obama, emphasized the importance of these fundamental principles last week when she and a group of D.C. schoolchildren broke ground on the White House organic vegetable garden.

In my book The Art of Simple Food, I've outlined my ten basic guidelines for cooking and living well. Once you put them into practice, you will begin to feel the intimate connection between eating good food and leading a truly good life.

1. Eat locally and sustainably. Learn where your food comes from and how it is produced. Seek out a diverse variety of vegetables and fruits from small, local producers who take care of the land. Buy eggs, meat, and fish from producers whose practices are organic, humane, and environmentally sound. If we buy food from the people who are our neighbors—people who care about our nourishment—we can start to rebuild our local food systems and heal our planet.


2. Eat seasonally, and shop at farmers' markets. Farmers' markets create communities that value diversity, honesty, locality, sustainability and beauty.


3. Plant a garden. It's deeply satisfying to eat food you have grown yourself—even a pot of herbs on your windowsill can transform your cooking and connect you to the changing seasons!
   
   
   
   When I was little, my parents were still cultivating the Victory Garden they had planted at the beginning of World War II. Our garden produced all kinds of wonderful vegetables. It was affordable and fun to eat the things we grew. I can still remember the flavor of our strawberries in the hot sun, my mother canning rhubarb, and the McIntosh apples from our tree.


4. Conserve, compost and recycle. Take your own basket to the market; reuse packaging whenever you can. The more you conserve, the less you waste, and the better you feel.


5. Cook simply, engaging all your senses. Plan uncomplicated meals. Let things taste of what they are. Learn basic techniques and keep your pantry well-stocked and well?organized.




6. Cook together. Include your family and friends, especially children. When children grow, cook, and serve food, they want to eat it. The hands-on experience of cooking teaches children the value and pleasure of good food almost effortlessly.




7. Eat together. No matter how modest the meal, create a special place to sit down together and set the table with care and respect. Savor the ritual of the table. Mealtime is a time for empathy and generosity, a time to nourish and communicate. And it's during the family meal that we learn how to pass the peas and say "thank you."




8. Remember food is precious. Good food can only come from good ingredients. Its proper price includes the cost of preserving the environment and paying fairly for the labor of the people who produce it. Food should never be taken for granted.

Alice Waters is the owner and founder of Chez Panisse restaurant and the Chez Panisse Foundation in Berkeley, California.

More on Alice Waters and Organic Food:
Alice Waters Doesn't Have a Microwave—Should You Ditch Yours?
In the Kitchen with Alice Waters
Book Review: The Art of Simple Food by Alice Waters

Slideshows About Sustainable Food:
Eight Exotically Green Sushi Options
A Visual Guide to Sustainable Seafood Options