Earlier this month, inspired by our beautiful new president’s (then president-elect’s) call for change, I helped to plan a fund raising dinner in Los Angeles to help underwrite the much-publicized dinners that Alice Waters more recently hosted in Washington, D.C. It was an exciting, happy, and hopeful occasion with the kind of famous names in attendance that I don’t recognize and that I have to Google when I get home, and the kinds of chefs cooking who some people regard as celebrities. The next day, I had a casual dinner of delicious leftovers with the host and his family, and as the host—I’ll call him Hank—sat at the head of his dining table, he plunged his right hand into his salad bowl and picked up a small handful of greens, announcing: “If Alice can do it, so can I!” Our host went on to tell me how stunned he was to look next to him during the dinner earlier that week only to see Alice eating her salad—a beautiful melange of mixed field lettuces, watermelon radishes, and shaved fennel, all from Chino Ranch, tossed together by Alice herself and presented with dramatic flourish in a enormous hand-carved wooden bowl—with her fingers. If Hank had looked down the table, he would have seen Nancy Silverton doing the same thing. And across from Nancy there was me—not that I am famous or a chef, but I do like to eat my greens with my fingers. To be honest, I was just as surprised that Hank was surprised as he was at the fingers in the salad bowl. After all, Hank dines out a lot, and he knows a lot of chefs and its pretty much a given that chefs eat as much as they can with their fingers. And don’t they always eat salad with their fingers? The bigger question is, why?