In this narrative the author describes how locally farmed and organic restaurants became the favored trend we see in society today. He states that in 1971, restaurateur Alice Waters started with the vision of finding the nearest and freshest ingredients she could for her place called Chez Panisse. Waters was the mastermind behind this revolutionary turning point for the future of restaurants. Shortly after in 1979, following in Waters culinary footsteps was Nora Pouillon when she opened Restaurant Nora on the east coast. In 1999, Restaurant Nora was the first certified organic restaurant in the United States and is still open today. After Nora, many successful chefs and new restaurants have opened following this trend as it becomes more prevalent.
