2020年高考英语外刊时事做阅读理解：有机食品的魅力-the-Power-of-Farm-to-Ta.docxVIP

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2022-05-10 发布于广西
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2020年高考英语外刊时事做阅读理解：有机食品的魅力-the-Power-of-Farm-to-Ta.docx

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2020年高考英语外刊时事做阅读理解：有机食品的魅力 the Power of Farm-to-Table（包含答案） PAGE / NUMPAGES the Power of Farm-to-Table 有机食品的魅力 All Alice Waters wanted was bread, jam and lettuce that tasted real, with a cup of good coffee or a glass of wine on the side. The founder of Chez Panisse , the California restaurant famous for launching the farm-to-table movement, certainly didn’t plan to start a revolution. Returning to the United States in 1965 after studying . in France, Waters missed the delicious food and community of the little cafés where she spent most of her time. “The United States was a land of frozen food, so eating even just fresh bread and jam was a revelation to me,” says Waters.“And spending time in restaurants with friends was very important to me.” One day, an idea struck Waters that maybe her cooking and sense of community could help her make some money. Believing they could do anything, she and a group of friends raised money, found a house in Berkeley and opened a little restaurant called Chez Panisse in 1971. Most ingredients Waters could find were from industrial farms. They tasted totally different from the ones her parents planted during World War II and the ones she had enjoyed in France. Thus she began a search for suppliers who would grow good ingredients. “I was looking for taste. And I couldn’ t find taste until I met the local organic（有机的）farmers who were growing vegetables for flavor ,” Waters recalls. “I realized that I would be dependent on them for the success of my restaurant.” At firsts the finances were a disaster. If any of the ingredients didn’t taste right, chefs threw them out. Staff had to taste the wine to sell it. That meant thousands of dollars of wine disappeared on a regular basis. People who offered ingredients were given meals in trade. But Chez Panisse had lines out of the front door from the very first night. Waters’ sense of taste and her dedication to making the best food possible kept people coming back. It didn’t take long for t