“If we as a society are willing to have a preference for organic food, the farmer can pass on the savings.”
Topic
food
882 quotes
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“I'm very proud of my Nigerian heritage. I wasn't fortunate enough to be raised in a heavy Nigerian environment, because my parents were always working. My father was with D.C. Cabs and my mother worked in fast food and was a nurse.”
“I can pretty much live without fast food. I haven't eaten McDonald's in so long, but it's okay.”
“We lived in a one-bedroom apartment in Northwest D.C. I was essentially raised by a Panamanian man and a Jamaican woman. That's why I have such a fascination with Jamaican food.”
“When the show is over we still have to pay our rent, we have to buy food. We have to do all the same things that you do.”
“Food in Chicago is the best.”
“I love good food. I'm an epicurean, that's for sure... But I am not really a good cook.”
“End-of-the-world stories tend to ring true. I've always been drawn to them, but as I wrote my own, I found surprising pleasure in creating a world that is so radically changed, yet where there's so much meaning and value in every small and ordinary thing we have, and take for granted: hot showers, enough food, friends, routines.”
“We believe that God is big enough to give every nationality their own religion, as he's given them their own taste in food, in plants, in furniture, and housing. I think that each religion has their basic Christ-ish way to get to the Everlasting God.”
“While it is true that we must seek value added industries like food processing plants and call center operations, we must do what is necessary to expand and develop our economic profile.”
“I was an organizer in the Food, Agricultural and Tobacco Workers Union down in North Carolina.”
“I was always getting run-down from jet lag and being in strange towns where I didn't speak the language or know what the food was like.”
“Understanding where your food comes from, trying to bolster local farmers and local economies and having a better connection to the food around you and the people around you, only good can come of that. I love to be involved with things like that.”
“It's like spicy food - sometimes you have to tone it down so more people can enjoy it.”
“In our short walks we passed the kitchen where food was prepared for the nurses and doctors. There we got glimpses of melons and grapes and all kinds of fruits, beautiful white bread and nice meats, and the hungry feeling would be increased tenfold.”
“How large and varied is the educational bill of fare set before every young gentleman in Great Britain and to judge by the mental stamina it affords him in most cases, what a waste of good food it is!”
“I hate to say it, but the older you get, you really do have to cut down on the amount you eat. Less food and less portions.”
“Japan is the most intoxicating place for me. In Kyoto, there's an inn called the Tawaraya which is quite extraordinary. The Japanese culture fascinates me: the food, the dress, the manners and the traditions. It's the travel experience that has moved me the most.”
“I don't try to match wine with food, I just drink what I like. And I think a lot of people are going towards that now, which never used to be in the past.”
“Maybe we've been brainwashed by 130 years of Yankee history, but Southern identity now has more to do with food, accents, manners, music than the Confederate past. It's something that's open to both races, a variety of ethnic groups and people who move here.”
“My very first job was a cashier at Burger King in Tucson, Arizona. And I occasionally worked the drive-thru. I'd go wherever I was needed! My second job was at Dairy Queen. I stayed in the fast food royalty.”
“Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.”
“I like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. It's comfort food for me.”
“The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.”