"The idea of eating what's around you doesn't seem groundbreaking, but in a time of factory farming and monocropping, restaurants differentiate themselves by ensuring that their ingredients are sourced locally."
"California cuisine emphasizes cooking with products that are in season and sourced as locally as possible, including an immense respect for and building a relationship with farmers and other producers."
"Chef Alice Waters opened Chez Panisse in August 1971 and set the restaurant industry on a path for the better by revolutionizing where her ingredients came from."
"Although Northern California is now a world-renowned destination for extraordinary dining thanks to places like The French Laundry, this wasn't always the case."
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