Quotes 201 till 220 of 239.
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We've become slaves to words like 'local,' 'fresh,' and 'seasonal.' We all want to be Thomas Jefferson's agrarian hero, but sustainable food is a difficult beast.
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Well, sometimes if I go out to dinner with my family, people will come up to me and put their hand across my plate for me to shake, sometimes when I have a bite of food in my mouth. I find this a bit disturbing.
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What I love about 'The Chew' is that we have these celebrities come on, and you get to see them in a different light, cooking or enjoying food, when we usually don't see them in that setting. So it's a lot of fun for their fans to see them be normal people and having that commonality of food.
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What I used to do between writing fits was feed my kids, ride my horse and go shopping for cat and dog food.
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What is this drive to be thinner, prettier, better dressed, other? Who exactly is this other and what does she look like beyond the jacket she's wearing or the food she's not eating? What might we be doing, thinking, feeling about if we didn't think about body image, ever?
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What's disgusting about genetic modification of food? I speculate that many people have an immediate, intuitive sense that what's healthy is what's 'natural,' and that efforts to tamper with nature will inevitably unleash serious risks - so-called Frankenfoods. The problem with that speculation is that it's flat-out wrong.
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Whatever you do, make it an offering to me - the food you eat, the sacrifices you make, the help you give, even your suffering.
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When a gift is difficult to give away, it becomes even more rare and precious, somehow gathering a part of the giver to the gift itself.
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When food prices surge, poor families suddenly find themselves unable to afford enough nutritious food. If this happens during the first thousand days of a child's life, the damage to his or her body and mind can be permanent.
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When I get a little money, I buy books; and if any is left I buy food and clothes.
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When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.
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When I was 19, I made my first good week's pay as a club musician. It was enough money for me to quit my job at the factory and still pay the rent and buy some food. I freaked.
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When I was first approached for 'Pass the Plate,' I was thrilled because I love to cook. And I love to cook healthy. The reason I started cooking was because I would go to restaurants and have just amazing food but feel so heavy and gross. I would go home and try to cook the same thing, but a healthy version.
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When I was growing up on our 53-acre dairy farm, we were obsessed with food; it was the center of our lives. We planted it, grew it, harvested it, peeled it, cooked it, served it, consumed it - endlessly, day after day, season after season.
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When I was little, we lived on 8 acres and my mom had a horse. But when I was 7, my mom kicked my dad out, and then in order to feed us five kids, she got critters cheap or for free and raised them for food. We milked a cow, raised chickens, pigs and beef cattle. We heated our one-story house with wood and stayed cold all winter.
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When I'm under stress, I do yoga. It's when I'm happiest that I have a problem with junk food.
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When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere.
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When service members are discharged, we should express our gratitude for their profound personal sacrifice, not hand them a bill for their hospital food.
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When someone watches us eating, we feel exposed. We might also harbor a suspicion that the person staring wants to steal food from our plate. The taboo, in any case, is long-standing.
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