It was there in 1971 that Ms. Waters started a restaurant, Chez Panisse, that used fresh, organic and locally grown products, a novelty at the time that has been widely copied by other chefs.
Rick and Kristie Knoll, who for 30 years have worked a 10-acre plot in Brentwood, Calif. , used to hire interns who were eager to be part of a farm that supplies restaurants like Chez Panisse.