Travel Reference
In-Depth Information
many disillusioned idealists concluded that the revolution was not about to be delivered on
a platter, but California's pioneering organic farmers weren't about to give up the idea. In
1971, Alice Waters opened Chez Panisse in a converted house in Berkeley, with the then-
radical notion of making the most of California's seasonal, all-natural, sustainably pro-
duced bounty - and diners quickly tasted the difference.
Today, Waters' credo of organic, seasonal, sustainably sourced and locally grown in-
gredients has inspired countless other kitchens to follow suit. Eating 'green' like a slow-
food loving 'locavore' isn't a tall order in coastal California, where weekly farmers mar-
kets, natural-foods grocery stores and organic farm co-ops abound. Many top chefs make a
point of using organic, seasonal produce whenever possible and only order fish, meat or
poultry from sustainable regional sources. Bottled water shipped over from Fiji or France?
No, thank you - tap water will be just fine.
California produces nearly all the nation's almonds, dates, figs, olives and walnuts, 90% of
its grapes, 75% of its strawberries and half its tomatoes and lettuce. But dairy products
are the real cash cow, bringing in almost $7 billion annually.
Cook your own fabulous coastal meals by shopping from produce stalls and artisan food
stands at local farmers markets. To find a certified California-grown farmers market near
you, search www.cafarmersmarkets.com .
Food Fight! West Coast vs East Coast
It's true, California's food fixations are easily exaggerated, but not every Californian de-
mands grass-fed burgers with heirloom tomato ketchup. When New York chefs David
Chang and Anthony Bourdain mocked California cuisine as merely putting an organic fig
on a plate, Californian chefs turned the tables, saying that New York needs to get out more
often and actually try some Mission figs - one of hundreds of heirloom varietals cultivated
by Californians since the 18th century.
East-West Coast foodie rivalries are rowdy, with culinary pundits tracking James Beard
Awards (the culinary Oscars) like sportscasters ranking pro teams. Competitive California
chefs are always breaking new boundaries, expanding beyond historic Cal-Mex and Cal-
Italian fusion to more newly minted hyphenated cuisines: Cal-Vietnamese, Cal-Moroccan
and even Cal-Ecuadorian. Meanwhile, New York menus have been looking suspiciously
 
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