When Alice Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food that uses locally sourced organic ingredients, made by hand—human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Our eating habits and our culture are in even worse shape now. Waters argues that by eating in a "slow food way," we can learn to value biodiversity, seasonality, stewardship, and pleasure in work.