We’re in the food underground, and we have to connect with each other. “We need to think about this in a very different way. “I liked that somebody was making it real, the big issue of collusion between huge corporations and the government,” Waters said, explaining why she was championing the documentary, which opens in New York on Friday and in Los Angeles next week.

But the chef and restaurateur’s mission on this particular day at the Telluride Film Festival last September was to encourage people to see a movie at the fest that would make any viewer consider her next meal with care, Eating Animals.Ī documentary adapted from Jonathan Safran Foer’s 2009 book of the same name, Eating Animals makes a compelling case against factory farming, in visits to both small, humane family farms, and devastatingly cruel mass-agriculture environments. Alice Waters was riding in the backseat of a Tesla, breathlessly describing some purchases she had just made at the Telluride Farmers Market-“glorious tomatoes, last of the peaches, herbs, basil, mesclun salad, beautiful melons, flowers.” Whether it was the altitude of the Colorado mountain town or the exquisiteness of the harvest that accelerated her respiration was unclear.

Eating animals book