Alice Waters Says…Eat Your (Organic) Garlic


Our friends over at Good Bite have an interview this week with Alice Waters, locavore extraordinaire, author of the new book In the Green Kitchen: Techniques to Learn by Heart, and all-around culinary superhero.

What ingredient does the average home cook need to make more use of these days?
Garlic – it’s the spice of life. It’s something you can’t ignore. Its presence makes a really big difference in the taste of food. And it’s of course, very very good for you.

What do you tell all the grocery store shoppers out there that are still buying the pre-chopped and diced garlic?
It’s a whole other world — that’s not garlic for me. Because garlic is something that changes very quickly, in the presence of oxygen, when it’s opened up, and exposed to the air, the flavor changes. And so, you need to cut it, and use it right away. Peel it, and use it.

Now, again, going back to the standard grocery store shopper. Being forced to choose between organic or local — if they have to choose, what do they do?
Well, I want both. And so I make a point of going to the farmers market, and if I’m at the supermarket, I go right to the produce director in the back, and say, where did this food come from? Where was it grown? When did it come into your store? Can I get it locally and organically? I think that the big markets want to sell, and if you say that you’re ready to buy, they’re interested.

What should every home cook go home and learn to do right now?
Make a vinaigrette for a salad. Just A simple little salad dressing. Rub that garlic in the bottom of the bowl, use a little vinegar and olive oil and you can make a salad.

More AW, on farmers’ markets, school lunch, and cooking tips, over at Good Bite.

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