Alice Louise Waters is an American chef, restaurateur, and author. In 1971, she opened Chez Panisse, a restaurant in Berkeley, California, famous for its role in creating the farm-to-table movement and for pioneering California cuisine.
Chez Panisse is a Berkeley, California, restaurant, known as one of the originators of the style of cooking known as California cuisine, and the farm-to-table movement. The restaurant emphasizes ingredients rather than technique and has developed a supply network of direct relationships with local farmers, ranchers and dairies.
Moosewood Restaurant is an American natural foods restaurant in Ithaca, New York. While both the restaurant included pescetarian dishes among its otherwise vegetarian and vegan offerings in the past, it does not currently serve seafood. In 1978, the original founders sold the restaurant to the staff, who became "The Moosewood Collective." In addition to producing a number of cookbooks, The Moosewood Restaurant won the America's Classics award from the James Beard Foundation in 2000, which recognized it as "one of the most popular regional destinations."
Thomas Aloysius Keller is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.
Richard Dudley Baker is an American Soto Zen master, the founder and guiding teacher of Dharma Sangha—which consists of Crestone Mountain Zen Center located in Crestone, Colorado and the Buddhistisches Studienzentrum (Johanneshof) in Germany's Black Forest. As the American Dharma heir to Shunryu Suzuki, Baker assumed abbotship of the San Francisco Zen Center (SFZC) shortly before Suzuki's death in 1971. He remained abbot there until 1984, the year he resigned his position after it was disclosed in the previous year that he and the wife of one of SFZC's benefactors had been having an ongoing affair. Despite the controversy connected with his resignation, Baker was instrumental in helping the San Francisco Zen Center to become one of the most successful Zen institutions in the United States.
San Francisco Zen Center (SFZC), is a network of affiliated Sōtō Zen practice and retreat centers in the San Francisco Bay area, comprising City Center or Beginner's Mind Temple, Tassajara Zen Mountain Center, and Green Gulch Farm Zen Center. The sangha was incorporated by Shunryu Suzuki Roshi and a group of his American students in 1962. Today SFZC is the largest Sōtō organization in the West.
Ryushin Paul Haller, a Soto Zen roshi, is a former abbot of the San Francisco Zen Center—a position he held from 2003 until February 2012. Leaving his homeland of Belfast in Northern Ireland in the early 1970s, Haller spent time in Russia, Afghanistan and Japan. He then went to Thailand for two years where he was ordained as a Buddhist monk. Coming to California in 1974, he entered Tassajara Zen Mountain Center and was later ordained as a priest by Zentatsu Richard Baker in 1980. He received shiho from Sojun Mel Weitsman in 1993, giving him authority to teach. Since 2000 Haller has also been the teacher of Black Mountain Zen Centre in Belfast, Northern Ireland.
The Tassajara Zen Mountain Center is the oldest Japanese Buddhist Sōtō Zen monastery in the United States. It is on the border of the Ventana Wilderness and within the Los Padres National Forest, southeast of Carmel-by-the-Sea, California. The Center is only accessible over 5,082 feet (1,549 m) high Chews Ridge via a narrow, steep, 13.7 miles (22.0 km) one-lane dirt road from Jamesburg. During the winter months the Center can be inaccessible due to snow and rain. Practitioners live and study on site. From Memorial Day to Labor Day, the Center is open to day and overnight guests. The natural hot springs have been developed into Japanese-style baths. A steam bath is built over a hot spring in Tassajara Creek. The Center is the first Zen monastery established outside Asia.
Green Gulch Farm Zen Center, or Sōryu-ji is a Soto Zen practice center located near Muir Beach, California, that practices in the lineage of Shunryu Suzuki. In addition to its Zen training program, the center also manages an organic farm and gardens. Founded in 1972 by the San Francisco Zen Center and Zentatsu Richard Baker, the site is located on 115 acres (0.47 km2) in a valley seventeen miles (27 km) north of San Francisco and offers a variety of workshops and classes throughout the year. The land is an inholding of the Golden Gate National Recreation Area and has much wildlife within its borders. In addition to meditation retreats, offerings include classes and workshops on the Japanese tea ceremony and gardening. While Green Gulch Farm has a residential monastery and retreat center, guest house, and conference center, it has also become recognized as a place where organic farmers can come to learn the tools of their trade. One of the original architects of the gardens at Green Gulch was the renowned late horticulturist Alan Chadwick—who had introduced the biodynamic farming techniques influenced by Rudolf Steiner on the farm. Chadwick's grave is marked by a stupa on site. Author Fenton Johnson writes that Green Gulch Farm, "...serve[s] as a model for living on the land in the context of a Zen Buddhist practice."
Blossoming Lotus is a counter-service vegan restaurant in Portland, Oregon, U.S. It was founded in Kapa'a, Hawaii, in 2002. At its peak the company had three restaurants, but now only operates in Portland.
"Kainei" Edward Espé Brown is an American Zen teacher and writer. He is the author of The Tassajara Bread Book, written at the Tassajara Zen Mountain Center, as well as the co-author of The Greens Cookbook, with Deborah Madison.
Deborah Madison is an American chef, food writer and cooking teacher. She has been called an expert on vegetarian cooking and her gourmet repertoire showcases fresh garden produce. Her work also highlights Slow Food, local foods and farmers' markets.
MIXT (previously Mixt Greens) is a fast-casual restaurant that specializes in chef-crafted salads, grain bowls, market plates and sandwiches sourced from local and organic ingredients. The company was founded in 2005 in San Francisco by Andrew Swallow, a fine dining chef and cookbook author, his sister Leslie Silverglide, an entrepreneur with a master's degree in sustainability; and her husband David Silverglide, a technology executive.
Kannon Do Zen Meditation Center provides Sōtō Zen practice in the San Francisco Peninsula and the South Bay. Named after Kannon, the Buddhist personification of compassion, the center provides a supportive environment in which Americans can experience traditional Zen teaching.
Suvir Saran, is a chef, cookbook author, educator as well as a farmer who specializes in bringing Indian cooking to the American kitchen. Currently lives on American Masala Farm with his partner Charlie, in Hebron, New York.
Matthew Locricchio was an American author of cookbooks for young chefs and an actor. His cookbook, The International Cookbook for Kids won the Gourmand World Cookbook Award for Best Book for Children and Family in 2005. Locricchio also authored other cookbooks such as Teen Cuisine, Teen Cuisine: New Vegetarian, The 2nd International Cookbook for Kids, and eight individual titles in the Superchef series.
Vegetarian Cooking for Everyone is a 1997 cook book by Deborah Madison. It contains 1,400 vegetarian recipes from soups to desserts.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
