Quotes About Food

After arriving on the ancestral soil I figured out pretty quickly why that [Italian] heritage swamps all competition. It's a culture that sweeps you in, sits you down in the kitchen, and feeds you so well you really don't want to leave.

Modern US consumers now get to taste less than 1 percent of the vegetable varieties that were grown here a century ago. Those old-timers now lurk only in backyard gardens and on farms that specialize in direct sales--if they survive at all. Many heirlooms have been lost entirely.

GM [genetically modified] plants are virtually everywhere in the US food chain, but don't have to be labeled, and aren't. Industry lobbyists intend to keep it that way.

If you ask me, that's reason enough to keep a kitchen at the center of a family's life, as a place to understand favorite foods as processes, not just products.

What kind of weirdo makes cheese? It's too hard to imagine, too homespun, too something. We're so alienated from the creation of even ordinary things we eat or use, each one seems to need its own public relations team to calm the American subservience to hurry and bring us back around to doing a thing ourselves, at home.

Respecting the dignity of a spectacular food means enjoying it at its best. Europeans celebrate the short season of abundant asparagus as a form of holiday. In the Netherlands the first cutting coincides with Father's Day, on which restaurants may feature all-asparagus menus and hand out neckties decorated with asparagus spears.

Food transport has become a bizarre and profitable economic equation that's no longer really about feeding anyone: in our own nation we export 1.1 million tons of potatoes, while we also import 1.4 million tons.

You can't save the whales by eating whales, but paradoxically, you can help save rare, domesticated foods by eating them. They're kept alive by gardeners who have a taste for them, and farmers who know they'll be able to sell them. The consumer becomes a link in this conservation chain by seeking out the places where heirloom vegetables are sold, taking them home, whacking them up with knives, and learning to incorporate their exceptional tastes into personal and family expectations.

Concentrating on local foods means thinking of fruit invariably as the product of an orchard, and winter squash as the fruit of an early-winter farm. It's a strategy that will keep grocery money in the neighborhood, where it gets recycled into your own school system and local businesses. The green spaces surrounding your town stay green, and farmers who live nearby get to grow more food next year, for you.

A hundred different paths may lighten the world's load of suffering. Giving up meat is one path; giving up bananas is another. The more we know about our food system, the more we are called into complex choices. It seems facile to declare one single forbidden fruit, when humans live under so many different kinds of trees.

The UN Food and Agriculture Organization (FAO) reports that current food production can sustain world food needs even for the 8 billion people who are projected to inhabit the planet in 2030. This will hold even with anticipated increases in meat consumption, and without adding genetically modified crops.

Food is the rare moral arena in which the ethical choice is generally the one more likely to make you groan with pleasure. Why resist that?

A hundred different paths may lighten the world's load of suffering. Giving up meat is one path; giving up bananas is another. The more we know about our food system, the more we are called into complex choices.

At its heart, a genuine food culture is an affinity between people and the land that feeds them. Step one, probably, is to live on the land that feeds them, or at least on the same continent, ideally the same region. Step two is to be able to countenance the ideas of food and dirt in the same sentence, and three is to start poking into one's supply chain to learn where things are coming from.

Most people no longer believe that buying sneakers made in Asian sweatshops is a kindness to those child laborers. Farming is similar. In every country on earth, the most human scenario for farmers is likely to be feeding those who live nearby--if international markets would allow them to do it. Food transport has become a bizarre and profitable economic equation that's no longer really about feeding anyone ... If you care about farmers, let the potatoes stay home.

from an excerpt by her daughter Camille] Living on the land that has grown my food gives me a sense of security I'm lucky to have. Feeling safe isn't so easy for people my age, who face odious threats like global warming, overpopulation, and chemical warfare in our future. But even as the world runs out of fuel and the ice caps melt, I will know the real sources of my sustenance. My college education may or may not land me a good job down the road, but my farm education will serve me.

The conspicuous consumption of limited resources has yet to be accepted widely as a spiritual error, or even bad manners. Our culture is not acquainted with the idea of food as a spiritually loaded commodity. We're juts particular about which spiritual arguments we'll accept as valid for declining certain foods. Generally unacceptable reasons: environmental destruction, energy waste, the poisoning of workers. Acceptable: it's prohibited by a holy text.

Respecting the dignity of a spectacular food means enjoying it at its best.

We [women] have earned the right to forget about stupefying household busywork. But kitchens where food is cooked and eaten - those were really a good idea. We threw that baby out with the bathwater.

But approaching mealtimes as a creative opportunity, rather than a chore, is an option.

If I eat one more egg omelet I think Ill turn over easy and cluck.

It struck me what a wide world of difference there was between our sort of games—"Mother May I?," "Hide and Seek"—and his: "Find Food," "Recognize Poisonwood," "Build a House.

sweet orange Jaune Flammes, which are just the right size to slice in half, sprinkle with salt and thyme, and bake for several hours until they resemble cow flops (the recipe says "shoes," if you prefer).

Our culture is not unacquainted with the idea of food as a spiritually loaded commodity. We're just particular about which spiritual arguments we'll accept as valid for declining certain foods. Generally unacceptable reasons: environmental destruction, energy waste, the poisoning of workers. Acceptable: it's prohibited by a holy text.