Alice Waters, chef and restaurateur of the famed Chez Panisse in Berkeley, California, ruminates on food, culture, and the importance of slowing down.

Today, we are increasingly recognizing how the food we eat impacts our lives, our bodies, and our environment.

Slow food movements seek to honor food's outsized impact by focusing on small-scale sustainable farming and local in-season foods.

In We Are What We Eat: A Slow Food Manifesto by Alice Waters, chef and restaurateur of the groundbreaking farm-to-table restaurant Chez Panisse, shares her slow food philosophy.

From when she started her restaurant in 1971 through the present day, Waters positions slow food as a balm to society's fast food culture and a way to truly appreciate nature's bounty.

With three James Beard awards to her name in addition to serving as vice president of Slow Food International and founder of the Edible Schoolyard Project, Waters provides an optimistic outlook on the slow food movement and its ability to change the world.