Named one of Fast Company’s Most Creative People in Business, Camilla Marcus is a chef, entrepreneur, activist, and mother of three, challenging conventional ideas about our food systems and environmental stewardship. Drawing from her California roots, she founded west~bourne in 2018 as New York City’s first certified zero-waste restaurant—keeping 91 percent of its waste out of landfills or incinerators and earning gold-level certification by TRUE. After closing the restaurant’s doors as a result of the pandemic, Camilla has expanded west~bourne’s mission of eating well and doing better into a collection of regenerative, carbon-neutral provisions for the modern home.Her work, alongside her marvelous “accidentally vegetarian” recipes and her forward-thinking philosophies, has been featured in a wide range of media, including the New York Times, Food & Wine, Forbes, Vogue, CNN, Bon Appetit, Women’s Wear Daily, Marie Claire, InStyle, New York magazine, Dwell, Nylon, Thrillist, Eater, and many more. Through all her efforts, Camilla remains dedicated to fostering a community-minded, sustainable approach to eating, gathering, and planetary care.Alice Waters is the visionary chef and owner of Chez Panisse in Berkeley, California. She is recognized for her many contributions to the rise of the farm-to-table movement and her work as a public policy advocate for universal access to healthy, organic food. Alice is the author of numerous cookbooks, including Chez Panisse Vegetables, The Art of Simple Food I and II, and 40 Years of Chez Panisse. In 1994 she founded the Edible Schoolyard at Berkeley’s Martin Luther King Jr. Middle School, a model curriculum that integrates organic gardening into academic classes and the life of the school.
