I am disappointed because nobody is talking about food and agriculture. They're talking about the diets of children, but they're talking about Band-Aids. We're not seeing a vision.
When I first went to Paris in 1965, I fell in love with the small, family-owned restaurants that existed everywhere then, as well as the markets and the French obsession with buying fresh food, often twice a day.
Most bacteria aren't bad. We breathe and eat and ingest gobs of bacteria every single moment of our lives. Our food is covered in bacteria. And you're breathing in bacteria all the time, and you mostly don't get sick.
I've worked behind counters serving food, and I've lived on the circus train, and I've led bicycle tours in Eastern Europe and the Balkans and Russia. I've been a key liner for a newspaper, I've done typesetting. Oh, all sorts of things.
If you go out to dinner with someone, you find out what they prefer in food. We ought to be able to have a conversation to find out what people prefer when it comes to sex.
I am very, very strict with my workout regimen; not so much with my food, because I'm always working out, so I can allow myself to be a bit more naughty!
Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don't, you're dead. They should really have a warning sign on them. Deflect the habanero's heat by pairing it with sweet...
Nearly all government advice on terrorism sacrifices practical particulars for an unalarming tone. The usual guidance is to maintain a three-day supply of food and water along with a radio, flashlight, batteries and first-aid kit.
The most interesting biofuel efforts avoid using land that's expensive and has high opportunity costs. They do this by getting onto other types of land, or taking advantage of byproducts that aren't used in the food chain today, or by intercropping.
The impetus behind going to graduate school was a year after graduating from college spent in Dallas working at the dog food factory and Bank America and not having met success in my chosen field, which at that point was being an actress.
If a guy can play Guitar Hero with me and sit at home and watch the Food Network and read magazines with me, that's good. I don't think there are many guys that's fun for. It's a lot to ask.
I always eat mac and cheese. That's what I'm known for, just very simple food: sandwiches, French fries, very unhealthy, but yeah that's what I eat.
I love to visit the comic shops, and I don't want to call myself a 'foodie,' because that word is just stupid, but I love diner food, and I'm a hardcore fan of 'Diners, Drive-Ins and Dives.'
That's why I wanted to be part of this AIDS Project Los Angeles party. We help raise funds for those who are having a tough time with some very basic necessities, like shelter, food, and medical care.
I look around my neighborhood, and I see people hailing a cab or ordering their food and then paying for it all with their phone. I've read about that stuff for a really long time, and now it's starting to become commonplace.
As an actor, I have casting issues. I'm a minority. I don't have trouble making a living, but as far as being on the food chain of the pecking order of actors, I'm not at the top of it. With the jobs that I do, there are always control issues with di...
You want to know my real pleasure? Food. I love chocolate. I can't get enough chocolate. I can't help it. But my biggest pleasure of all is exercise. I really get off on exercise.
I think people are more savvy about cooking, food and dining. I notice they are looking for more value for their money - not in larger portions but more in terms of healthier, fresh, farm-to-table dishes with a nice presentation.
I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.
It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.
I always have this sense of food as triangular, in that one point is nourishment, one point is connection, and one point is pleasure, and I always come at it from the pleasure and connection points, and the nourishment follows.
