Writing Part of the Scenery has been a very different experience. I have been reminded of people and events, real and imaginary which have been part of my life. This book is a celebration of the land which means so much to me.
I think a great first date would be something different... not like movies or going to dinner... going rock climbing together... doing an activity and then going to dinner, so that you guys share an experience, and then you have something to talk abo...
I just love doing radio. I've learned to be more vulnerable through radio than even I've been through books and writing lyrics. It's a different type of experience where, if I'm writing a lyric, I can sort of hide behind it a little bit.
Write as precisely and as lucidly and as richly as you can about what you find truly mysterious and irreducible about human experience, and not obscurely about what will prove to be received opinion or cliche once the reader figures out your stylisti...
Each one of us has our own evolution of life, and each one of us goes through different tests which are unique and challenging. But certain things are common. And we do learn things from each other's experience. On a spiritual journey, we all have th...
It's striking and unique in London how you know to create this alchemy between the concept, the food, the music, the staff. From the beginning to the end, with all these different elements, it tells a full story that you know very well how to develop...
Since I did the SK Project and I partner with the United Nations World Food Program, I got a lot of different feedback from people online. Through social networks and through the Twitter. I read the comments and see 'em saying, 'People hungry here, F...
There are lots of different strategies that an animal can use to survive. What a worm does is try to convert food into worms as soon as possible. In three days a single worm produces 300 progeny. So why put your resources into developing if you can m...
Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find 'natural flavor' or 'artificial flavor' in just about every list of ingredients. The similarities between these two broad categories are fa...
Going to Europe as a budding cook opened my eyes to food in a different way. When I got to Italy, the first thing I did was put my little basil plants in the ground and watch them turn into big, healthy bushes.
When lifting, I'm always with a trainer because the thing that makes a difference is that last 20% in your training, and he very scientifically looks after my food as well, because when I'm going for a 'shirt off' shot, everything changes the month b...
I woke up find a rather noisy multi-lingual meeting going on. This was great as everyone could participate and even though everything had to be translated into about four different languages it never became boring. After a while the meeting broke up ...
Steakhouses sort of have this old-school nature to them; they're like museums full of good food. It's fun hearing the waiter share his expertise on the different cuts of beef and how they're going to cut up your baked potato.
The most appealing thing to me about food is combining and layering flavors, tastes, and textures. So the perfect sandwich has to be toasted. It has to have Emmenthal Swiss cheese and a combination of sweet and savory - some cranberry or fig thing ha...
The opportunity here in the U.S. is so unique because we are so diverse, with so many different cultures living together. Christians, Jews, Hindus, Muslims and Buddhists, all with their own connections to the spiritual aspects of food and with lesson...
Part of my job as a food writer is to describe food. So my work on 'Top Chef,' I feel, is an extension of that. When we give a criticism to the contestant, we want to make sure we tell them why it's not working and why it would work if they did it a ...
When it comes to romance, I'm really simple. I am really a 'dinner and a movie' type of person, and I love food, so surprise me and order something different or adventurous when it comes to food, and I'm like a kid at Halloween.
I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food more accessible to the regular person, who might be intimidated. I try hard, particularly with wine, to make it not intimidating. It's sort of a tea...
I love trying out different cuisines. In Delhi, I love Megu at the Leela, and TK's at the Hyatt. I also enjoy Khan Chacha's rolls. In Mumbai, it's Royal China and Shiro. And in Bangalore, I like the food at Bricklane.
I have such freedom when I'm living through a mask, and by contrast, can feel very exposed when a camera is capturing my real face. Kind of like the difference between walking out your front door in a sweater and jeans or in a Speedo.
For the past several years, I have remained what others would consider underground. I did this in order to build a community of people, like-minded in their desire for freedom and the right to pursue their goals and lives without being manipulated an...
