Grub Street Diet: Alice Waters

"This was my granola day. I get it at this little place, Bartavelle Cafe, where they make it with lots of seeds. I’m not a yogurt-and-granola person in general, but I found somebody who makes a great organic yogurt. And because the fruit is so lovely now, I said, This isn’t bad at all. This is kind of good."

"For lunch, I had a prosciutto-and-rocket sandwich from the restaurant. I really love it because they put aïoli on it, and they make it on a pizza bianca, which is a bread that’s crusty on the outside but when you cut it, it’s only a half-inch at most. I love sandwiches that are three-quarters, maybe even nine-tenths, the filling. This one is just full of the rocket, the prosciutto, sometimes fennel, and aïoli, and I love that."

"I always want a thin-crust bread for my sandwiches. I asked Steve Sullivan from Acme Bread if he could experiment making a pizza bianca from whole grains, and he said he’d try. He and I, by the way, have had the best rapport during the pandemic. He will make a loaf of bread and leave it on my front porch. Then I’ll leave him a bottle of wine or a love letter. It’s just so nice to have that connection."

"For lunch, I got some food from my friends who own a place around the corner called Fava. They make spiced yogurt, so I had that, and the best hummus, which we dip all these vegetables into."

"I'm looking forward to other summer fruits. We get the best peaches ever, and last year I kind of missed them because of the pandemic. This year I’m going to drive out to David Mas Masumoto’s or Frog Hollow, and I’m going to get them myself. They’re something rare. They have no shelf life. They have to be picked ripe, and they’re glorious. I think of myself as kind of a peach specialist."