[indistinct chatter] >> we kicked off the cities tour in dover, delaware and visited 12 state capitals. our next stop is tallahassee florida. we will be there said -- december 6 with live interviews on "washington journal." >> next we hear from two prominent chefs talking about their approach to cuisine and the way to make food and agriculture part of food curriculum. posted by "the washington post" this is a little over an hour.

>> i'm very pleased to be joined by two of the world as it biggest names. to those watching online or those in the room but we will be taking questions for allison jose on twitter. tweet those questions to us easing the #foodforthought. alice waters is the author of this new memoir. it is called coming to my senses.

i think the book is mesmerizing because of its subtitle which is the making of the counterculture cook. we will talk a lot about the counterculture today, and we will talk about food as a tool for change which both of our chefs know a little bit about. and we will talk about her 46-year-old restaurant at berkeley, california. of is by any account a titan the industry. isther titan of the industry here, the chef who continued the tradition of using food as a tool for change. owner of the think food group who returned yesterday from puerto rico. [applause] where his nonprofit world

central kitchen was on the ground for one full month serving an island that is still 75% without power since hurricane maria. it started with a tweet that read, does anyone in d.c. have a satellite phone i can borrow? kind of urgent. that was his tweet and he was on the first commercial flight to puerto rico. in the month but he was there he -- ins troops delivered the month that he was there, he and his troops as of yesterday delivered 2 million meals. [applause] cross. more than the red that is to the most remote areas of puerto rico.

that is by boat, that is to folks without water. many people sent a tweet saying what would you do if you were donald trump? if i were donald trump, i would stop attacking the media. i would not attack a leader who works nonstop for her people come a the san juan mayor. if i were donald trump come i would be in puerto rico to lead no more than two days after the disaster. now we are at "washington post live," and we are talking about the making of counterculture cooks. the president might now be watching, we know he is a fan of social media. [laughter] there is a camera over here. i'm wondering.

[laughter] sure, i think that is a call to arms. the international symbol. i'm wondering if you could look at the camera and say whatever is in your heart to the president of the united states? >> wow. i like we have to say anything to one person. -- i don't think we have to say anything to one person. we have to all of us keep talking to all of us. ," doesn't say "i, the person it says "we, the people." [applause] what i know is that my faith in humanity has multiplied by 10. watching people who had nothing, who had no hope, no electricity, no water, i used to see the

happiness in their faces, how they came together to be we the people, all for 1, 1 for all, barely complaining. they were making the best of what they had. rico,ason i am in puerto and show up at these hurricanes and earthquakes is precisely because of the person i'm here for today, which is alice. people like me go to things like this and try to culminate change, it is because people her,her, a woman like began doing what nobody thought was possible. planning, do it by she didn't do it by talking, she did it by action. in puerto rico the only thing we did was begin cooking.

what alice began doing 47 years ago, she began cooking. this tells you the message that by action, you change the world, by talking, you learn english. [laughter] because she has been this person who, and people like me, planted the seed of, let's make things happen. she deserves every round of applause every second that we can. people like me and thousands of others to rally behind her, behind the simplicity of changing the world one place at a time. for this we love you forever and ever.

>> alice, coming-of-age in the counterculture in 1960's bookley, you write in your that the ethos of that time is morality him a empathy, frugality, love of nature, love of children. you write when the dominant culture behaves and morally, you begin to feel betrayed. feel it is time for a counterculture revival? and do you see that happening through food? i see it happening and i think i have always been part of the counter culture believei really didn't what the government was telling us about vietnam, about what is happening with civil rights.

i was inspired by the free speech movement in berkeley. i arrived at berkeley in 1964, speak.eard mario savio he stood on this car with his suit and tie, and he talked about how important it is when something is immoral, you need to demonstrate against it. you have to protest. his protest was so peaceful and , showingng us together that we were powerful because we gathered together. i wasn't brave enough to sit in and be arrested, i'm sad to say. i hope i will be now able to do

this. >> you were arrested? >> i wasn't arrested. but many folks were arrested and i was afraid. saidrd what was being that, if we gather together and we believed, we could change the world. i have never lost that. >> there are other types of bravery other than just being arrested. there is a lot of bravery in your book and it is dedicated to mario, because of the work he did in the free speech movement. i wanted to ask you, for those of us who were not able to , whileyour twitter feed you were in puerto rico, there that i think is emblematic of this type of issue of the counterculture. can you tell us about this

photo? talk about what things were like on the ground for people in rural areas. it might be hard to speak about this. >> a little bit emotional, that's all. eloisa.in 30 minutes west of san juan, by the water. hiss is a community that is t caribbean-afro american. these two girls were there. i forgot their names because i'm like dory. [laughter] go, we still have 10 food trucks.

dayhose stories are one told, it was amazing those food trucks getting everywhere were others were not going. we deliver these with the food trucks. these girls will always be there. no waiting for a plate of food. they will never eat into the last person on the line eats. there helping with the food, the water. and that was me thinking that for the amazing service they were doing. this only shows you how in these moments the best of people show up. this girl was making sandwiches for two weeks in a row, eight hours a day, nonstop. me thate them showed the world is going to be great. we only need to make sure that we keep empowering them to be everything we want to be,

especially girls. alice waters could not be a man. she had to be a woman. [laughter] most deept in the respect to her. i believe we need to be putting more women at the very top of the decisions to improve the world in the years to come. i have never seen more soft-spoken leaders making things happen in one community at a time in kenya, haiti, in puerto rico, by not just imposing their power on the big boys, but using smart, gentle solutions that everyone can rally around. like alice. she never called her project, alice waters farm. she doesn't put her face on any of her books. i feel ashamed of my first one,

my face was on the cover. [laughter] she's not trying to say me, me, me, forget you. what she did over all these that,was the big belief she was almost like the shepherd behind the sheep and the lamb. just making sure that they keep moving forward, to the water places, to the food places. she is in the back. you almost don't notice her. somehow it gives getting bigger and bigger and more people keep joining her dream. that makes it our dream. that is the power of what she has done in a silent, humble way. it is never about her. it was the idea of for the people, we the people. really, she showed me -- and i think she has shown many of us -- that a true leader is one that you do not notice.

>> let us talk about that. palace, your edible schoolyard project was born from -- and you write about this in the book, that you are a certified international montessori teacher. [applause] that is where the edible schoolyard came from. this love of empathy, teaching, children, nature. maybe some in the audience and some people watching online may not know about the edible schoolyard project. maybe you would like to give a little overview of and tell us what it is. also, the influence of your mother because your mother was such a large person in your life and in activist who instilled that and you. >> she never was a real

activist. she was someone who believes in what i liked to say in the big picture, democracy. she really believed that nobody should have too much money. that we should all share it. and if you made over a certain amount, you should give it all back. she voted for adalai stevenson back in the 50's. she made me wear a stevenson button to school, and i was the only third-grader -- [laughter] that had a adlai stevenson but button and i was pushed aside.

>> you have the ike songs written here in the book. they are terrible. [laughter] >> when i had a daughter, i started to think about the big picture of the world, and that was 34 years ago. she is now an adult. at the time i had her, i just thought we could not be an island unto ourselves in berkeley. i thought about my teaching and how public education is our last democratic institution. every child goes to school and i thought that is the place to reach them. when they are very little and bring them into a really positive relationship to food and to nature. and all of my training came back to me.

she believed in educating the whole child and educating the senses because those are the pathways into our mind, our touch, our taste, our smell, our seeing, or listening. if our senses are closed down, we're not able to connect with the world around us. i really believed that our senses have been closed down. many in the way that montessori talked about her work in the slums in the slums and india. but ours have been closed down by the fast food culture that we live in.

everything is meant to be fast, cheap, and easy, and we are not touching and we are not tasting. we are gathering at the table anymore. >> and yet, we're telling our children to wait for things. but exactly -- >> exactly. and when 85% of kids in this country do not have one meal with their family, we're losing our humanity. those two little girls who you were with in puerto rico, the idea that you should wait till everybody has food before you eat. that is an idea that comes from eating around the table and knowing how much food there is and being able to share with everybody who is there and saying please and thank you. even though there was not

anything tasty on my parent's table -- [laughter] i was very unfortunate. there were irish and english. they didn't have. >> they were getting you ready. [laughter] >> we did have a victory garden in the backyard. during the war, my parents started that and here we had divine corn and tomatoes. they dressed me as queen of the garden for a costume contest and i had an asparagus skirt. a lettuce leaf top. i had a crown of strawberries, peppers. as i told people, i think i remembered that i won.

[laughter] >> and you never took the costume ever? [laughter] >> it is interesting because -- can we have a moment your here? we're sitting in a room full of people who, i am assuming, love food, love the food you make. i am wondering -- we're talking about the importance of food and there has been a populist movements in this country, right? is there a populist movement in the country coming for food? are we worried good food is being priced out about people can afford it? >> well, i really feel that there is a movement. it is kind of underground which i love that we have not really shown ourselves yet. but a lot of young people around the country are becoming farmers

and they are growing a great diversity of fruits and vegetables. and they are selling them directly to restaurants. the experience i have had over the years have been to develop a network and to actually support one farm completely. whatever he grows, we buy but he always -- whatever it costs, we are willing to pay. he feels like he can really do the work without worrying. it is the reason that i am hoping that in schools that they could become the support team for the people who are growing

food, ranching and fishing. but the schools would buy from them. without a middleman. buy directly from those people who were doing that work for all of us for the future of this planet. so i am very confident that if we were to have school-supported agriculture, not only with these could be eating the food that is good for them, but it would really help to change agriculture, and it could change it overnight. and so that is kind of the master plan. >> we know you have one. in fact, we do not have time to go in business through your super important question, but

the food for thought is, how about haiti and in puerto rico? how is it possible that a can of soda is cheaper than a bottle of water? just think about it for a second. i love my rum and coke. i'm not going to lie to you. [laughter] but is that something we need to be thinking about? we have water in the town for free from the sky, but somehow water becomes more expensive than coke itself. i do not get it. i still do not get it. we are all part of the problem, because we all keep paying for the water more expensive than coke. it is kind of these conundrums that we have to be answering. for me, i think with food, for everybody to take it seriously because they can be saying we are foodies and we like to pay more for our green peas because

our green peas are better. now that food is becoming an expensive thing in the united states. a lot of people cannot afford the same things. going to farmers markets today, it will show you how expensive it is buying those foods. at the same time, we have to keep those farmers alive. i think we need up to places like iowa and you see half of the crops are corn and the corn is not even used to feed humanity but now becomes feel and now our usda secretary is also the energy secretary, this is fascinating. at the end of the day, the same way that september 11 happened how we thought it would never happen, do we have our september

11 next time by being with so few types of seeds, that went day will have the biggest september 11 by something we don't first see one day? one day all of those crops feeding american humanity, they will not be any longer. this could happen. this is a national security issue. when we ask for diversity of vegetables and fruits and more farmers and bigger farmers, it is because humanity's future depends on it. not because we want to have 120 vegetables to put in our risotto so we can charge you $100 a plate. it is deeper than that. it is by this diversity. this huge amount of diversity we are so likely to have. humanity is going to forever keep succeeding. that is why this is so important. >> going back to something you

were saying about -- >> yeah, you can clap. [laughter] [applause] >> we have a translator on the number one number. that guy understands my english mroe than more than this time. [laughter] that happens. >> i think it was so interesting what you are saying about the water versus the coat. -- coke. there was a controversy over what fema was bringing to the island of puerto rico versus what you are serving. you were serving fresh fruits and saying we would never serve chips and what fema was bringing in were cheeses, chocolate pudding, vienna sausages. the mayor of san juan was calling them out for it. i think there is an interesting comparison between those two things.

luckily, you have signed a $10 million contract with fema as i understand to serve good meals, hot meals for the next two weeks. correct me if i am wrong. >> i do not even know what i signed with fema. [laughter] >> i can imagine you have had a busy month. >> we were many millions in the red. we were spending $300,000 or $400,000 a day. the only thing we did was feed people. only thing we cared was feeding people. when they say fema has a contract, it almost looks very wrong. when they said, we hired jose, and i said, what? [laughter]

i am there on my own time and i pay for my own cigars in my own room. the water issue, which is fascinating, it has plenty of sweetwater places across the island. many of them were working. because those two or three people in charge of that left fema, the issue is not lack of water, the issue was lack of communication. fake news 101. \when somebody goes and says all the water in the world is infected,ells are and you don't have the epa their testing every water source on the islands, you will -- puerto rico needed one million gallons a day. they have all the water on the island. the only thing they had to be doing was making sure they were functioning in the water places, which is not hard to do. aching to the water was tested in making sure the leaders were communicating on time to the people that the water was ok to be drinkable by all.

this was not information that has been delivered. no value went into this. we had to bring in one million gallons a day from outside. the island was going thirsty. four weeks ago, i saw a woman who had not had a decent glass of water in 48 hours. this was all around the island in 110 humidity. those problems are man created. luckily for us, we have water that is more than water. it is the water -- all these problems are low hanging fruit opportunities. what was happening in other parts of the world is somehow -- sometimes created by nature. but this crisis is created by humanity. we have to make sure humans are at the service of taking care of humans and not becoming the problem instead of bringing the true solution one glass of water at a time in this case.

>> this brings us to an interesting conversation. [applause] >> you can go ahead and speak if you like. >> i wanted to tell you a small water story. i was at a university -- the university of indiana, bloomington. they wanted to put in water fountains on the campus so that everybody could have water for free, but it seems like one -- it seems like one of the big corporations, dare i name it, nestle, had given funds to the university. and along with that came a contract for bottled water. they would not let the university put in water fountains because it would cut into their bottled water business. so this is what is happening. i go many places and visit many enlightened universities around the country, but these corporations have really locked

in their contracts and sweetens it with a donation for a building or an endowment or something. it is very difficult for the university to take the risk. i am just waiting for one -- i hope the university of california can do this, because they have a food and agriculture initiative that they want to achieve by 2025. but they are going to have to go up against that big-money, and it always comes down to that. i do not know if you have experienced that, but these companies buy the wells and water rights to the areas.

i am surprised they haven't bought them for all of puerto rico. and then they basically selling it back to us. >> one of the interesting things, when we were having our discussion last week and advance of our washington post live discussion and we were talking about puerto rico, you had mentioned the wildfires in northern california and you are believing that there might be relationships that you want to talk about there and how you had been affected by the wildfires. >> it is very fresh in my mind, like it is for you. it is incredibly emotional, because the chefs from the restaurant lost their house and winery, it burnt completely to the ground. if you like an emergency and everyone is doing what he or she

can do and it is beautiful to see that, to feel that. that restaurants are really ready to go up to napa to see people come together. it is something very, very shocking to all of us. i'm -- yeah. [applause] >> we can talk about the restaurant now that we talking about it and how it was born out of the counterculture. it got started 46 years ago, which is pretty extraordinary

for a restaurant like chez -- that has really started a movement and has stayed at the top of its game and stayed -- i hate this word and the restaurant world -- stayed relevant for 46 years in a building he bought eventually for $28,000 in berkeley, which you cannot buy a parking space in berkeley for $28,000 these days. >> i wish i had bought a lot more real estate. >> yeah capitalism has done well for you. [laughter] >> it was a restaurant born out of the counterculture because it was born off of you feeding a bunch of people at your house were living communally. i would love to hear more about the start of that restaurant and you feeding the people that you are writing the newspaper column

for, which is alice's restaurant. you and your crystal ball. before you had a restaurant you were writing a column called "alice's restaurant." talk to us about that. >> it was an abusive or call the san francisco express times. for a piece in the times.ncisco express lots the people were writing for a just came over.

my friend david was a calligrapher and also a printer. they're are all these people writing about music and art. they all thought that maybe they should have something about food, and david said he would be happy to have that. we ended up calling that alice's restaurant, after the song. i was spending all my money on feeding these folks, these friends, and i thought, well, maybe i can just open a restaurant and they could pay. [laughter] >> well, the only problem was is that -- i couldn't see them anymore because i was so busy in the kitchen. it just didn't work out, but i hired a lot of them to work with me in the restaurant. none of us were professionals. we were all literary guests. >> how many of you have been

to chez -- ? shame on the rest. i still remember the first time i went. my daughter is 18 now, so 18 and a half years ago. my life had me there in san francisco -- my wife had me there in san francisco because she was pregnant with my daughter. she was like, i need food. i need good food. i bought my way in and at the end, we ate at this amazing place. the one above, how do you call it? the cafe. i used my child and my pregnant wife -- i am not going to lie to you, and especially european chefs. even the spanish, who are more pretentious than the french.

i already was a super big fan of her and we loved her. but when i went there, i cannot believe what i saw in front of me. we ate an amazing menu of these amazing pizzas coming from the wood stone oven and many amazing dishes. the moment i realized the power of this woman we had, for dessert dates and clementines. and they put a clementine that i had to peel myself? >> a tangerine. >> a tangerine. and the dates, but they were dates. when i smelled that tangerine,

it was beyond a revelation. we have, from where i come from in spain, very good citrus. that one was unbelievable. to this day, we keep talking about it. i keep going back to some of those farms were i can get some for the restaurants for my home. that date, i never ate a date like the one i had. it was a date i cannot describe. so when you see somebody has brought you a clementine unpeeled and charges you a lot of money for it and dates, that is the moment when you ask about what it means to be cooking. what she did was exactly that. it is an amazing way to be bringing together people and farmers. becomes that simplicity

the most simplest, complicated thing at the same time. now, every time i have a tangerine, a cashew, this is the moment that i saw the power of this movement that she did by giving importance to the things everyone was overlooking. amazing things partnering with amazing farmers and making sure we were feeding the people. i remember when she came to my restaurant -- she will come in and already we had interacted, and she would come in and i was like, she is coming. i went to the kitchen and i was like, where are those asparagus from? chile. i am like, chile? [laughter] ok. let's tell her they are from maryland.

it's november. greenhouse.ave a but who has asparagus in november? i created fake news, people. [laughter] >> i didn't believe it. >> we didn't lie to her, but that was the conversation. >> you cannot fool alice waters. >> she is coming into the restaurant. i am like, you know the champagne you sell in your restaurant comes from france? it is not local or seasonal. i just fired back at her from the beginning. [laughter] the amazing thing, they're talking about the amazing things this woman has had. even if we are never perfect, at least you tried to reach for that perfection and find the right balance. what she did more than anybody

is she made people like me think. every time we serve a plate of food we think. she was not only feeding our bodies but feeding our souls and feeding our need to ask the right questions and try to get the best possible answers. so by having that information, we can be feeding america and this planet in a better way. that is the biggest power and the biggest contribution over these last 47, 48 years. [applause] >> i thought you were doing a mic drop. it is true. one of the great things i looked in this book is, alice, you mentioned you were

counterculture, but you can never be a hippie because you cannot get down with their idea of food. their idea of food was too uncivilized. vegetables in a pot with rice and i could not eat with them. you were too much of a european centralist ever be a hippie. your love of food would not allow you to be a hippie. you would walk into -- this is one of the best descriptions i ever read. you would walk in your natural food -- [laughter] >> i'm still so scared of her. [laughter] >> you would walk in a natural food restaurants and it was the like vitamin powder and incense. you would be like, i got to get the hell out of here. this is hysterically funny. to know that alice waters, who is like the pinnacle of food, has a sense of humor about food is such a relief for people, i think. that is one of the reasons i loved reading your book. >> thank you. i am very sensitive about aroma.

>> that is another reason you cannot be a hippie. >> true, yeah. but i love it when you walk into restaurants and you can smell a fire burning. or when a restaurant does not smell good, you just worry about the kitchen. that is how we welcome people into the space. we try to reach them subconsciously. sometimes i have to burn rosemary to make it happen, but it really predisposes people to the food that we are serving. when my daughter would come home from school, i always kind of wanted to make the chicken stock sort of happening then so that

she would feel the warmth of the house, that she would want to come into the kitchen and be curious. and it worked like a charm. to get her up in the morning i roasted peppers on the stove and she would run downstairs and say, would you put those in my lunch, and i always did. that is the way we have to reach children. we use all of those techniques, if you will. the montesorri preparing of the classroom. she talks a lot about making it a beautiful space for kids to be in. she put flowers on the table. you do not to do a thing. they just know.

somebody cares about me. i think our kids really need to feel this. they are not a home anymore, learning about the tables. their parents are both working and everybody is busy. they're grabbing food where they can. so to make a place for them. and that is part of what we are trying to do in the school. we're try to make school lunch part of academia so we can get time to focus to eat lunch together. so we have been experimenting. and we made a placemat. and the placemat is about the study of the geography of the arabian peninsula, because that is what the kids are talking about in their classroom.

so we're using the academic minutes from that geography class. it shows on there. what we are serving them is this. we are serving them at tabouli salad, a carrot soup with a little hot red pepper in it. hummus on a lettuce leaf. so they're eating the food of that place. they might be studying india. and maybe you are serving them the lentil soup or the spice yogurt. it is a way that we can teach and digest that lesson in a

whole different way, using all of our senses. this is what i'm hoping might happen in new york city because, you know, the bellagio they decided they were going to feed all the things in new york city for free. all of them. [applause] and he wants to see them nutritionally good food. we know they will be in support for the farmers in and around new york city. and i'm just hoping that we can have a conversation about school lunch being really civilized and in that way be part of the

academic subjects. >> i think that brings us to a great question we have on "washington post" live on twitter. how can we influence those who want to make health sustainable choices that may not have the resources to do so? if applicants might be a great way to do that. >> certainly, school, i think is the best way. the kids bring that home to their families. i always use the example of jose. i will buy an expensive chicken, but i know how to make three meals from that chicken for a family of four. i hear jose knows how to make six. this is about cooking. this is about learning how to cook affordably. and if you grow your own food, of course that's the very best way, to grow it.

during world war ii, we grew it on the front wants to the post office. >> back when the crisis began a few years ago, they were coming and saying can you cook a valentines menu? do you see my body? i am not that type of chefs. i said it with a little more respect. to me, i would say let me do things that are meaningful. have this crisis. let's show how we can maximize the chicken and not make one meal but six. i saw my mother doing it. i said, let me share this information. i'm talking about the schools, if we should be feeding children for free or not. people will say, oh, you are socialist. it is all the same thing.

in new york, the school system will feed all children and it benefits the local economy in ways we don't see. you hire more people, you will do it cheaper when things really happen by the volume you can be achieving. the question here is very simple -- do we want to invest as a community, as a country in the health of our children? or do we want to throw money at the problem in fixing them when they are 60 years old and fixing them? i think we should invest more money into the solution. we're just throwing money at the problem. throw money at fighting

diabetes, fighting cancers that may be related to the food they were younger. this is a very simple thing. who do we want to be, creators of solutions are just trying to throw money at the problem we will never, ever be able to fix? i am the type of guy who believes in investing into solutions. it is much more fascinating to help the economy is bottom-up the community how we love, as we want it. healthy, young communities. helping the economy, moving forward, and walking toward that horizon of a country that is healthier, smart. we keep investing in what is important. the health and well-being of every single american. if you're with me, that is what you should be going for. that is what this woman has been doing. [applause] >> that is great! why you invited him.

>> we only have a few minutes remaining. in those few minutes remaining, i would like to talk about where it is now and how it got there. alice writes in her book about the beginnings and says it started from her visit to france. it says, when i got back from france i wanted to eat like the french. the only way to get the flavors again was to make the dishes myself. no restaurants in berkeley and san francisco were cooking that way. if they were, i couldn't afford them. i had a certain taste in mind, and i really wanted to get the food there. it all went back to france. i had been awakened to taste there, and i wanted everybody to be awakened the way i have been. i was convinced i could win people over if i served them the right food, if i got them to taste something they had never had before. so, alice, what do people taste

there that they never have before? alice: we started with just one menu downstairs. actually, we still just have one menu downstairs. we have the café upstairs and an a la carte menu so their friends can come with their children and eat affordably. but downstairs, we have the fixed-price menu. i cannot believe we change it every single night. yes, maybe we have done this duck thousands of times, but every time we try to come up with different kinds of things to serve with it. and this meal is choreographed by us to bring people to taste things they haven't tasted before.

but it is veru much a collaboration the way happens. it is almost like a jazz combo, where you have a group of people in the kitchen who is talented and different ways. we come together and try to make something greater than the sum of the parts. it has been a kind of word-of-mouth that has happened over the years. we do not write the recipes down. maybe a little bit in pastry because we have to be a little more precise. but you try to come with it will what we found in the market that they. and there are always new things that are surprising, and it is the way we work. >> in that way it is more like a dinner party. >> it is.

like that. that helps to reinforce that feeling that you are coming into somebody's home to have a meal. but that french kind of way of service is very, very important to me. and the salad is kind of always there. maybe not after the main dish, but there is a little on every plate. and i think it sort of refreshes the palate. very, very important to me. >> what do you want people to take that they've never tasted before? i never understood why she always keeps saying the french way. i mean, the spanish way?

[laughter] you are in san francisco. my ancestor helped build that. eric is halfway spanish. ok. fake news. >> we do cook paella. >> we want people to start thinking when you are about to eat. i want you put your nose in the farmers market in those amazing peaches coming from the farms and smell those peaches. i want you to get that apple and feel it with your hands, how hard it is, and then how juicy and how amazing it is. i always say that the piece of steak is the most boring thing in mankind. we keep going for the steak. besides the five seconds of pleasure that is the closest thing to sex, the next 50 seconds, you look like a lion.

you feel so empowered because you are like a lion. sometimes you look more like a butterfly. i produce honey now. i have two beehives in my house and my daughters help a couple of times a year. i want you to put your finger in the honey and for one second close your eyes and pretend you are the butterfly. that is what i want you to do. to understand that you do not need to look for the most sophisticated dish. even chefs like us sometimes look for those dishes. but sometimes the simplicity of really listening to the ingredients. listening to the fruits and the story, but sometimes the noise not allow

it. they are describing the flavor. to do that, you have to listen. if you listen, it will come back to you in ways. that is what alice has been telling us all along. we are listening every day more and more to teachings. listen because there is a story behind every one of those ingredients, those smells, those flavors. with the stories we learn from them, thanks to the guidance of people like alice, yes, we can have an opportunity to improve the world we live in one flavor at a time, by only listening to them. [applause] i was just going to say it is why i call it a delicious revolution. this is not hard to do. this is something that once you get connected, you are always there. you're always there. and these kids get connected so quickly. they are longing for nature.

they are longing for the experience, just as josé described it beautifully. >> a sea urchin. >> what? >> a sea urchin. i go with my daughter, grabbed the seer churn -- grabbed the see urchin. and you understand life. >> i have to say, you are not the actual chef at the restaurant, which surprises some people. what is so interesting in your book is you said when you were a kid, you played baseball and you

liked being the pitcher because you're always in the game and had control over the game. and so, i think that really resonated with me because that seems like your role. >> and there is no coach will say take that pitcher out of the game. which, how are they watching the world series in puerto rico? baseball is huge down there. >> the same thing i answered when fema said i was getting paid. open an account and order food and they sent me food. and you are watching the game. >> were people in the town square watching? >> yes, the mayor has been a great leader.

we have been sending him food forever. the biggest problems of the world have very simple solutions. we only have certain leaders that they seem to believe that they are bigger leaders by making us believe that the problem is so big that they can only fix them. i don't need leaders like that. we only need people like us to make it happen. [applause] it is the truth, and i endorse this message. [laughter] >> the camera is still going, if you want to say something. >> i am very smart. [laughter] i left school when i was 14. i never went to university, but i am smart, too. [applause] >> i think we will leave it at that. >> i am talking to everybody.

>> i understand. i understand. there just happens to be a camera in the room. "coming to my senses" is a phenomenal book. it is honest and funny and authentic. there are fantastic stories in this. i'm going to tell you if you want to know how alice waters mistakenly stumbled onto the set of the "godfather," if you want to know how she was on a plane that louis armstrong and his band was riding and they just started playing, if you want to know how she punched a drummer in the face for mistreating her sister, and how she got kicked out of her sorority for drinking too much, these books will be on sale outside and alice will be sticking around to sign them for a little while. they are up for purchase right out in the hallway. and you can watch highlights from today's events. i don't even -- the whole thing is a highlight, right? >> and do not a reservation at her restaurant because you will not be able.

>> you are all welcome. >> you can find out more life -- more live programs at washingtonpostlive.com. thank you all very much for coming. [applause] [captions copyright nl cable satellite corp. 2017] [captioning performed by the national captioning institute, which is responsible for its caption content and accuracy. visit ncicap.org] >> c-span, where history unfolds

daily. c-span was created as a public service by america's cable television companies and is brought to you today by your cable or satellite provider. today president trump is celebrating thanksgiving with family and friends at mar-a-lago, his private club in palm beach, florida. before he left washington, he participated in a thanksgiving transition -- tradition at the white house, pardoning two turkeys. thank you allp: for being here, and welcome to the white house, a very special place. baron, andof melania, all the trumps, i want t