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COOKING DEMONSTRATIONS  

Ann Amernick, Washington, D.C.

Ann Amernick is Executive Pastry Chef and owner of Palena Restaurant. Before opening Palena, she was assistant pastry chef at the White House and pastry chef at Jean-Louis at the Watergate. She has been nominated for Outstanding Pastry Chef by the James Beard Society, and she has been twice named to the Ten Best Pastry Chefs in America list by Chocolatier Magazine.

Douglas Anderson, Washington, D.C.

Douglas Anderson, Executive Chef at Four Seasons Hotel in Washington, D.C., was born in Scotland and raised in northern Illinois. Anderson developed his appreciation for a rich variety of cooking styles while traveling with, and serving as a cook for, the U.S. Coast Guard. From Cuba to Canada, the customs, ingredients, and history of the East Coast inspire and shape his culinary style.

José Andrés, Washington, D.C.

José Andrés, whose Washington, D.C., restaurants include Café Atlantico, Jaleo, Zaytinya, and Oyamel, is known for his highly imaginative Spanish and American cuisine. Raised in Spain, Andrés still remembers the day his father taught him to treat endives with respect. Today he lives in Washington, where he uses American ingredients to make the food he loved as a child.

Jimmy Andruzzi, Staten Island, New York.

Firefighter Jimmy Andruzzi cooks meals for his Manhattan firehouse in between calls. Unlike his mother's traditional Italian cooking, Andruzzi's cuisine is more thoroughly Italian American—baked meatballs, for example, instead of fried. Located at 14th Street and Third Avenue, Andruzzi's firehouse was one of the first to arrive at the World Trade Center on September 11, 2001.

Dan Barber, Pocantico Hills, New York

Dan Barber grew up farming and cooking for his family at their weekend home in the Berkshires. After working in restaurants from California to Paris, he returned home to New York to open Blue Hill and later Blue Hill at Stone Barns in Pocantico Hills, which he describes as "a platform, an exhibit, a classroom, a conservatory, a laboratory, and a garden" where an awareness of the agriculture process "adds to the pleasure of eating."

Lidia Bastianich, New York, New York.

Lidia Bastianich is the host of the public television series Lidia's Italian Table and Lidia's Italian American Kitchen. She is co-owner of three New York City restaurants—Felidia, Becco, and Frico Bar—and author of four cookbooks, most recently Lidia's Family Table. She was born in Pula, Italy, and came to New York in 1958.

Najimieh Batmanglij, Washington, D.C.

Raised in Iran, Najmieh Batmanglij moved to France in 1979. After authoring a French cookbook, Batmanglij came to America, where she has since published Food of Life, Persian Cooking for a Healthy Kitchen, and A Taste of Persia. Her self-proclaimed goal is to expose Americans to the finer aspects of Persian food and culture.

Susan Belsinger, Brookeville, Maryland

Susan Belsinger is a culinary educator, food writer, photographer, noted herbalist, and co-author of several award-winning cookbooks. Belsinger travels throughout the United States and Canada giving lectures and demonstrations on subjects including herbs, edible flowers, aromatherapy, and gardening.

Tom Bivins, Burlington, Vermont

Tom Bivins, the former chef at the Grafton Inn in Grafton, Vt., is presently the Executive Chef at the Essex Campus of the New England Culinary Institute in Montpelier Vt. A proponent of sustainable agriculture, he also enjoys foraging for wild foods, which he then incorporates into his cooking.

Aulie Bunyarataphan, Washington, D.C.

Aulie Bunyarataphan owns both the T.H.A.I. restaurant in Shirlington, Virginia, and Bangkok Joe's in the Georgetown neighborhood of Washington, D.C., where she also serves as chef. She offers a modern take on traditional Thai street food, epitomized in her restaurant's stainless steel dumpling bar.

Mara Camara, Washington, D.C.

Born in Gambia, Camara came to Washington, D.C., in 1996, and was a babysitter for three children. At home in Baijd, she always helped her mother cook. Camara is the designated cook within the Gambian community for weddings, gatherings, and birthday parties in the Washington area.

Gilroy and Sally Chow, Clarksdale, Mississippi

Gilroy and Sally Chow live in Mississippi, where their cooking fuses Chinese and Mississippi Delta traditions. Both descendants of 19th-century immigrants from China to the Delta, they meet once a week with family members. A teacher by profession, Sally also has a cake-making business.

Nongkran Daks, Chantilly, Virginia

Nongkran Daks is the Executive Chef and owner of Thai Basil restaurant, located in Chantilly, as well as the author of Asian Noodles and Snacks and Healthy Wok and Stir-Fry Dishes. She has taught Thai, Vietnamese, and Chinese cooking in Bangkok, Beijing, Honolulu, Vientiane, Laos, and now Virginia.

Roberto Donna, Washington, D.C.

Roberto Donna's mission is the promotion of authentic Italian cuisine. An award-winning chef and restaurateur in Washington, D.C., he introduced others to the real flavors of Italy, which he provides in his restaurants, including Galileo, Laboratorio del Galileo, and Osteria del Galileo. Donna was born in the Piedmont region of Italy, and arrived in Washington at age 19.

Mark Federman, New York, New York.

Mark Federman is the owner of Russ & Daughters on New York's Lower East Side. Russ & Daughters is among the oldest and most renowned smoked fish stores in New York City. Federman was a lawyer in the Brooklyn District Attorney's Office before becoming the third generation of his family to supply New Yorkers with caviar, smoked fish, and their cherished lox, bagels, and cream cheese.

Mark Furstenberg, Washington, D.C.

Mark Furstenberg is a businessman-baker who brought good, high-quality breads to Washington, D.C. The founder of Marvelous Market and Bread Line, he also teaches bread making, writes about bread, and consults with bakeries throughout the United States, including the renowned French Laundry in California. Before making a career of his lifelong baking hobby, he worked as a journalist, an administrator for the Boston Police Department, and a consultant.

Marla Gooriah, Alexandria, Virginia.

Of Irish, English, and Indian descent, Gooriah was born on the island of Mauritius, off the coast of East Africa. Before coming to the United States in 1979, she studied in England. After working as a private cook for families, she is now a greeter for visitors at Washington National Airport. The designated cook for all events in the Mauritius community, this is the first time that Gooriah will cook for the Festival.

Todd Gray, Washington, D.C.

A native of Fredericksburg, Virginia, Todd Gray is chef and co-owner of Equinox in Washington, D.C. After serving in the kitchens of Roberto Donna, Jean-Louis Palladin, and Robert Greault, he opened Equinox, which serves Certified Humane meats, sustainably fished seafood, and locally sourced organic vegetables. He has also designed a menu for the Salamander Inn and Spa in Middleburg, Va., reflecting the flavors of the Virginia Piedmont region.

Carole Greenwood, Washington, D.C.

Carole Greenwood offers up simple American cuisine at her most recent restaurant, Buck's Fishing and Camping in Washington, D.C. Greenwood earned a reputation for her straightforward cooking and no-nonsense attitude at her earlier restaurant, Greenwood.

He Soo Shin Hepinstall, Silver Spring, Maryland

He Soo Shin Hepinstall is the author of Growing Up in a Korean Kitchen, a cookbook and childhood memoir that brings the full richness of Korean cuisine to an American audience. After receiving a degree in English from Ewha Women's University in Seoul, Korea, Hepinstall spent 35 years traveling the world. She is also the author of a best-selling Korean novel.

Steve Herrell, Northampton, Massachusetts

Steve Herrell is the founder of Herrell's Ice Cream, a chain of "super-premium" ice cream stores in Mass. that began in 1980. Herrell claims that his original store, Steve's Ice Cream, pioneered the technique of grinding up name-brand candy and mixing it with traditional flavors. Herrell grew up in Washington, D.C., where he made ice cream by hand in his backyard, following his father's recipes.

Melissa Kelly, Rockland, Maine

Melissa Kelly is the Executive Chef of Primo Restaurant in Rockland, Maine, as well as chef of Primo Restaurants in Tucson and Orlando for the Marriott Corporation. Her culinary career began in her Italian grandmother's kitchen in Long Island and continued with stints at An American Place and Alice Waters's Chez Panisse, where Kelly perfected her style: "simplicity, seasonality, freshness."

Ris Lacoste, Washington, D.C.

Ris Lacoste, the Executive Chef of 1789 in Washington, D.C., gained experience working in Paris and is now considered one of Washington's premiere chefs. Her restaurant uses seasonal and regional ingredients to create simple, timeless cuisine.

Ed La Dou, Studio City, California

Ed La Dou, known as the inventor of California Pizza, helped create an entirely new style in 1975 by adding an exotic array of toppings including scallops, fish roe, and zucchini flowers to traditional dough-and-sauce pizzas. In 1987, La Dou used money earned from consulting with California Pizza Kitchens to open his own restaurant, the Caioti Pizza Café in Studio City.

Emeril Lagasse, New Orleans, Louisiana

Born and raised in the Portuguese community of Fall River, Massachusetts, Lagasse opened his first restaurant in 1990. He is now the chef-proprietor of nine restaurants—three in New Orleans, two in Las Vegas, two in Orlando, one in Atlanta, and one in Miami. He is the host of both The Essence of Emeril and Emeril Live television shows and author of eight cookbooks.

Cesare Lanfranconi, Washington, D.C.

Cesare Lanfranconi began his career at age 15 by helping his grandmother prepare food for her restaurant in the Lake Como region of Italy. After working at a number of well-known restaurants in Italy and England, Lanfranconi came to the United States and worked with Roberto Donna, because he believed it would be more conducive to his creative approach to Italian cuisine. He is now the Executive Chef at Tosca in Washington, D.C.

Francis Layrle, Washington, D.C.

As the chef at the French Embassy in Washington, D.C., Francis Layrle is the culinary representative of his country. In his 27 years in America, he has been influenced by nouvelle cuisine and the American culinary revolution, but he continues to cook classic French dishes for the ambassador's table with fresh herbs and other ingredients. He has prepared over 150,000 meals as personal chef to French ambassadors and their guests, and the French government has honored him with the Ordre National du Mérite.

Sheila Lukins, New York, New York

Sheila Lukins, chef, cooking teacher, and food writer, is also the co-founder of the Silver Palate in New York City. The Silver Palate started out as a tiny shop on Columbus Avenue where Sheila and her partner Julie Rossi produced a line of cooking products and then the best-selling Silver Palate Cookbook. Since then Sheila has written four other cookbooks and is Food Editor of Parade Magazine.

Karen MacNeil, Napa Valley, California

Wine expert Karen MacNeil is the 2004 winner of the Outstanding Wine and Spirits Professional award from the James Beard Foundation. She is the author of the award-winning The Wine Bible and host of the television show, Wine, Food & Friends, with Karen MacNeil.

Deborah Madison, Santa Fe, New Mexico

Deborah Madison helped propel health food and vegetarian cooking into the mainstream when, in 1979, she served as the opening chef for Greens in San Francisco. The author of Local Flavors and The Greens Cookbook, Madison was recently inducted into the James Beard Foundation's Who's Who of Food and Beverage.

Brenda Rhodes Miller, Silver Spring, Maryland

Brenda Rhodes Miller, the director of the DC Campaign to Prevent Teen Pregnancy, is   the wife of a minister. An avid home cook, she is author of The Church Ladies' Celestial Suppers and Sensible Advice and The Church Lady's Divine Desserts, both of which celebrate the lives and cooking of America's church ladies.

Nahid Mohamadi

Nahid Mohamadi came to the United States from Teheran in 1968 as a young 

bride with her husband Mohamed who was a medical student. In the United States, she

studied interior design and architecture. In the evening she learned to cook Iranian food from her mother's letters. Far from home, she kept trying the recipes until they worked.

Frank Morales, Washington, D.C.

Frank Morales graduated from the Culinary Institute of America in 1995, then went on to hone his skills at a number of New York's finest restaurants, including Union Pacific and Le Cirque. In 2003 he started his own restaurant, Zola, in Washington, D.C., immediately receiving high praise for his straightforward American cuisine.

Diana My Tran, Washington, D.C.

After coming to America from Vietnam in 1975, Diana My Tran first gained renown as a successful D.C. dressmaker and designer. In The Vietnamese Cookbook, Tran offers simplified versions of traditional Vietnamese dishes that can be made with ingredients available at American supermarkets.

Patrick O'Connell, Washington, D.C.

For the past two decades Patrick O'Connell has been the chef at the Inn at Little Washington, which the Travel Channel ranked as one of the World's Best Millionaire Hangouts. His work there has inspired such cookbooks as The Inn at Little Washington Cookbook and Patrick O'Connell's Refined American Cuisine.

Kaz Okochi, Washington, D.C.

Born and raised in Nagoya, Japan, Okochi first came to the United States in 1980. He returned to Japan in 1983 to attend the Tsuji Culinary Institute, then came to Washington, D.C., in 1988 to pursue his career in the United States. After launching a successful line of supermarket carry-out sushi at Fresh Fields (now Whole Foods), Okochi pursued his dream and opened his own restaurant, Kaz Sushi Bistro, in Washington, D.C.

Morou Ouattara, Washington, D.C.

After coming to the United States from Ivory Coast to study computer science, Morou Ouattara worked nights as a dishwasher in a Washington, D.C., restaurant. Starting from the bottom, he worked his way up to become chef at the D.C. restaurant Signatures, as well as a cook for the nationwide Head Start Program.

Charlie Palmer, Washington, D.C.

Charlie Palmer has received critical acclaim for his signature "Progressive American" cuisine, a style that reinterprets classis European cooking using American artisanal products and small farm producers. Palmer is chef-owner of many restaurants, including Aureole and Charlie Palmer's Steak House in Washington, D.C. He is the author of Great American Food, Charlie Palmer's Casual Cooking, and The Art of Aureole. Palmer was born and raised in upstate New York, and currently lives in Manhattan with his wife and four sons.

Charles Phan, San Francisco, California

Charles Phan is the chef and owner of San Francisco's Slanted Door, an Asian-American restaurant that mixes simple Vietnamese dishes with European wines and desserts. After his family fled Vietnam by boat in 1977, Phan worked as a busboy and studied architecture at Berkeley before opening the Slanted Door in 1994.

John Phillips, New York, New York

John Phillips, an architect who worked as a city planner for the City of New York, is a "passionate amateur home cook." A co-founder of the Ninth Avenue International Festival in Manhattan, he has always loved testing recipes, reading cookbooks, and is the designated cook at all office functions and parties with friends. Now retired, Phillips divides his time between selling real estate and cooking.

Nora Pouillon, Washington, D.C.

Chef and owner of Restaurant Nora and Asia Nora,

Nora Pouillon was a pioneer in introducing organic dining to the Washington area over 22 years ago. In April 1999, Restaurant Nora became the first certified organic restaurant in the nation. She is the author of Cooking with Nora, a seasonal cookbook featuring organic menus for the home cook.

Paul Prudhomme, New Orleans, Louisiana

Paul Prudhomme won instant recognition when he opened K-Paul's Louisiana Kitchen in 1979 with his late wife K. Since then, he has lectured internationally, authored eight cookbooks, created Magic Seasoning Blends—his own line of spices and sauces—and appeared on countless television and radio shows.

Steve Raichlen, Coconut Grove, Florida

Steven Raichlen is an award-winning author, journalist, cooking teacher, and TV host. His best-selling Barbecue Bible cookbook is one of his 25 published cookbooks. In 2003, his TV show, Barbecue University with Steven Raichlen, debuted on public television.

Carol Reynolds, Greensboro Bend, Vermont

Carol Reynolds is not only a teacher, but also a gifted home cook. The wife of a farmer, Reynolds uses the syrup that her husband harvests from local trees to create a variety of innovative dishes, such as a version of anadama bread that uses grade B, dark amber maple syrup in place of molasses.

Michel Richard, Washington, D.C.

Michel Richard was born in France, apprenticed as a baker, and moved to America in 1974. After opening many successful restaurants on the West Coast, Richard opened Citronelle in the Latham Hotel Georgetown in Washington, D.C., in 1994. In early 1998, Richard moved from Los Angeles to Washington, D.C., to cook full time at Citronelle. He is the author of Michel Richard's Home Cooking with a French Accent.

Akasha Richmond, Los Angeles, California

Akasha Richmond is a health food caterer for such Hollywood stars as Pierce Brosnan and Billy Bob Thornton. She is also a health food consultant and author of The Art of Tofu, as well as the soon-to-be-published Healthy Hollywood.

Suvir Saran, New York, New York

When Suvir Saran came from New Delhi to New York in 1993, he was drawn not by his love of cooking but his love of art. After working at both the Metropolitan Museum of Art and Bergdorf Goodman in Manhattan, Saran began teaching cooking at NYU and running a small catering business. The business was so successful that in 1997, Saran was asked to cook the first Indian meal ever served at Carnegie Hall.

David Scribner, Washington, D.C.

David Scribner is the chef at Smith Point, a restaurant in the Georgetown neighborhood of Washington, D.C., that takes its name and culinary inspiration from Nantucket Island. Before opening Smith Point, Scribner was the Executive Chef at Felix in D.C.'s Adams Morgan neighborhood; later he worked with D.C. chef Carole Greenwood, who taught him how to use fresh, seasonal ingredients to let food speak for itself.

Sudhir Seth, Bethesda, Maryland
A graduate of Hotel Management from Delhi, India, he worked as a chef in India and then was commissioned to open Bukhara in New York City and in Chicago. He served as executive chef at the Bombay Club in Washington D.C., and then opened Heritage India/DC. He is now owner and chef at Passage to India in Bethesda, Maryland.

Suad Shallal, Washington, D.C.

When Suad Shallal came from Iraq to Falls Church, Virginia, in 1966, she felt as if she had landed on another planet. She spoke no English, didn't drive, and only cooked Iraqi food. Today, Shallal continues to cook Iraqi food at home, while her sons run Mimi's American Bistro and the Luna Grill, both of which serve Middle Eastern food made from locally grown, organic ingredients.

Marion Spear, Fox, Arkansas

A native of California, Marion Spear moved to Arkansas, where she is a musician, herbalist, and cook at the Ozark Folk Center in Mountain View. She also brews beer and grows Japanese vegetables in her backyard garden to season her "top-of-the-stove," scratch cooking.

Fabio Trabocchi, McLean, Virginia

Fabio Trabocchi, a native of Italy's Marche Region, moved to the Washington, D.C., area to open Maestro at The Ritz-Carlton, Tysons Corner, in McLean in April 2001. After three years of operation, Maestro has acquired the coveted AAA Five Diamond Award.

Anthony and John Uglesich, New Orleans, Louisiana

Anthony Uglesich, a Croatian American, owns the New Orleans institution Uglesich's Restaurant—open since 1924—which serves cuisine made with local produce and hand-ground spices. Uglesich has appeared on TV with Emeril Lagasse and Martha Stewart. His son John is author of Uglesich's Restaurant Cookbook.

Herman Vargas, New York, New York

A native of the Dominican Republic, where he was raised on a farm, Vargas came to the United States when he was 14 and worked at Russ & Daughters part time. While there he became attached to the family values of this family-owned appetizing store. He has worked there ever since, even speaking Yiddish with a Spanish accent. 

Robert Weland, Washington, D.C.

Robert Weland recently came to Washington from Manhattan's Guastavino's, taking over as head chef at Poste. Weland is a firm believer that naturally raised food tastes better. Weland came to Washington with his wife, who works for the Secretary of State. At Poste he brings free-range chickens from Amish country and wild salmon from Alaska.

Janos Wilder, Tuscon, Arizona

Janos Wilder runs both Janos and J Bar in Tucson. A native of Palo Alto, California, he believes in the marriage of French and Southwestern cuisine. Wilder, who partners his restaurant with his wife Rebecca, specializes in serving dishes made from the crops the Pima and Maricopa Indians have been growing in the area for years.

Lisa Yockelson, Washington, D.C.

Lisa Yockelson is a baking journalist with a concentration in both classic and contemporary American and European regional specialties. Her most recent work, Baking by Flavor, is a comprehensive technique- and recipe-oriented cookbook based on more than a decade of research in exploring and developing flavor in baked goods. Yockelson is the author of 13 baking cookbooks.

Eric Ziebold, Washington, D.C.

Eric Ziebold, a native of Iowa and a 1994 graduate of the Culinary Institute of America, is chef at City Zen. After beginning his career at Washington's Vidalia, he worked at Wolfgang Puck's Spago in Los Angeles and Thomas Keller's The French Laundry. He was named one of Food & Wine Magazine's Best New Chefs in 2005.

EDIBLE SCHOOLYARD

Chelsea Chapman, Berkeley, California

Chelsea Chapman is Program Coordinator at the Edible Schoolyard in Berkeley. Raised in Alaska, she graduated with a B.A. in anthropology from Reed College. After working at Alice Waters's Café Fanny, she moved to the Edible Schoolyard, where she handles administrative duties and teaches an after-school cooking class in the spring.

Eliot Coleman, Harborside, Maine

Eliot Coleman is co-owner, with Barbara Damrosch, of Four Season Farm. He is author of The New Organic Grower, Four Season Harvest, and the Winter Harvest Manual. He served for two years as the Executive Director of the International Federation of Organic Agriculture Movements and was an advisor to the U.S. Department of Agriculture on the Report and Recommendations on Organic Farming.

Ann Cooper, East Hampton, New York

Anne Cooper works to transform cafeterias into culinary classrooms for students—one school lunch at a time. A graduate of the Culinary Institute of America, she was Executive Chef at the Putney Inn in Vermont. She now works as a consultant for schools that seek to transform their school lunch programs.

Barbara Damrosch, Harborside, Maine

Barbara Damrosch is co-owner, with Eliot Coleman, of Four Season Farm. She is the author of The Garden Primer, Theme Gardens, and the Page-A-Day Gardener's Calendar, which has been published every year since 1992. In addition to writing and consulting extensively, she appeared as a correspondent on the PBS series The Victory Garden and was co-host, with her husband Eliot Coleman, of the television series Gardening Naturally.

Benjamin Goff, Berkeley, California

Benjamin Goff is the Program Coordinator for the LeConte Elementary School

Farm and Garden in Berkeley, California. Over the past 5 years he has developed a garden-based nutrition/healthy lifestyles curriculum for grades K-5. He previously worked for the Willard Greening Project as an Americorp member and graduated from the Evergreen State College where he studied Sustainable Agriculture.

Marsha Guerrero, Berkeley, California

Marsha Guerrero is the Director of Special Projects for Chez Panisse Foundation. Ms. Guerrero, former Program Coordinator for The Edible Schoolyard, works in tandem with School Lunch Initiative partners on development of the Dining Commons model and applied cross-curricular integration. A northern Califonia native, her interest in experiential learning has fostered her commitment to the health and welfare of children through hands-on 'seed to table' education, physical activity and the practice of common sense eating.

Jenny Guillaume, Washington, D.C.

Jenny Guillaume has been the Program Coordinator for the Washington Youth Garden at the U.S. National Arboretum since the fall of 2003. Prior to moving to D.C., she graduated from Bates College and was the Garden Coordinator for Hilltop Community Garden in Lewiston, Maine. As for her favorite vegetable, it's okra and she likes it fried, true to her Southern roots.

Davia Nelson and Nikki Silva, San Francisco, California

Known as The Kitchen Sisters, Davia Nelson and Nikki Silva have been producing radio programs together since 1979. They are the creators (with Jay Allison) of the 1999 Peabody Award-winning series "Lost & Found Sound," the 2002 Peabody Award-winning series "The Sonic Memorial Project," and "Hidden Kitchens," which aired on National Public Radio during the Fall of 2004.

Kimberly Rush, Washington, D.C.

Kimberly Rush has been involved with the Washington Youth Garden at the U.S. National Arboretum for over five years and has directed the program for the last three.  Previously, she was the Assistant Director for Garden Harvest, a farm in Baltimore that donates organic produce to emergency food agencies. She graduated from St. Mary's College of Maryland in 1998 with a B.A. in biology.

Kelsey Siegel

Kelsey Siegel has a bachelor's degree in Environmental Studies with an emphasis on sustainable agriculture from Oberlin College. Mr. Siegel has also worked as a teacher and a professional chef – these combined interests led him to serve as an Americorps Member in the Edible Schoolyard garden during the 1998-99 school year. His abilities as a teacher, mentor, and gardener have led to his current position as Garden Teacher and Manager.

Josh Viertel, New Haven, Connecticut

Josh Viertel is Associate Director of the Yale Sustainable Food Project. His interest in fresh produce and sustainable growing began as an undergraduate at Harvard University, where he convinced the school to allow him to plant crops in the Biology greenhouses. At Yale, he works to source locally grown, seasonal produce for the university's dining halls.

Alice Waters, Berkeley, California

In 1971 Alice Waters, a kindergarten teacher, opened Chez Panisse in Berkeley, serving a single fixed-price menu that changes daily. In 1996, she created the Chez Panisse Foundation to help underwrite cultural and educational programs such as the Edible Schoolyard that demonstrate the transformative power of growing, cooking, and sharing food. Waters is author and co-author of eight books, including Fanny at Chez Panisse, a storybook and cookbook for children.