She was going to cook some eggs and make a salad with tomatoes. It was at the house that Stahl realized that Waters lives in a different world - for one, she doesn't have a microwave.
Asked how she lives without one, Waters replied, "I don't know how you can sort of live with one."
But how many stressed out working mothers have this kind of patience in the morning? She chopped up chives, diced up tomatoes, and marinated them in olive oil and garlic.
Waters told Stahl she rarely goes into a regular supermarket. "I'm looking for food that's just been picked. And so, I know when I go the farmer's market that you know, they just brought it in that day."
"I have to say, it's just a luxury to be able to do that," Stahl remarked.
"In a sense it is a luxury," Waters agreed.
A luxury that's delectable: once she spread the ripe tomatoes and Tuscan olive oil on a slab of organic bread, she started on the eggs.
Her cooking "equipment" includes a fireplace in her kitchen.
Not sure if it was the roaring fire in the kitchen or the "fast and easy" part - is she kidding? But Stahl said it was one of the best breakfasts of her life.
Waters is already trying to influence the next generation by creating another garden, something she calls "The Edible Schoolyard."
"This is an effort to bring kids into a new relationship to food," she explained.
Waters got a local middle school in Berkeley to create a course where kids learn about growing food right on the school grounds.
The students told Stahl they were planting strawberries and cultivating the bed; one kid says it was the most fun class he had.
They also thought they were learning something important. "We're learning about compost, crab grass, how to raise [a] good healthy garden," one boy told Stahl.
"You know it's kind of a thrill every time I come here. I think I just want to get my hands in the soil," Waters told Stahl. "I want to go down on my hands and knees and be a child again."