You can't have a decent food culture without a decent coffee culture: the two things grow up together.
I'm pretty earthy; I nursed forever because I liked it and my kids liked it, but at the same time I'm very laissez-faire about stuff like bedtimes and food.
It's a funny thing about me. I don't have any interest in food most of the time now, although when I was a kid I was always hungry.
Poverty is relative, and the lack of food and of the necessities of life is not necessarily a hardship. Spiritual and social ostracism, the invasion of your privacy, are what constitute the pain of poverty.
What I used to do between writing fits was feed my kids, ride my horse and go shopping for cat and dog food.
For the most part this is a place to find down-to-earth advice on everyday cooking, eating, food shopping, cooking equipment, and nice things to put on your table.
In all works on Natural History, we constantly find details of the marvellous adaptation of animals to their food, their habits, and the localities in which they are found.
I do feel like food should cost more, because we aren't paying farmers a living wage. It has to cost more.
Organize yourself so you aren't struggling to shop at the last minute. When you have real food, it's very easy to cook.
Basically, the person in the White House should be principled, should have a philosophy about food that relates directly to organic agriculture. I will continue to push for that.
Clearly, America's dysfunctional food culture must bear some of the blame for our excess pounds, but it's likely our walking-averse lifestyles contribute as well.
If I spoke Italian, I'd be in Italy in a minute. I love the food, I love the way people live there. I mean, it really is my idea of paradise.
My obsession with eating out partly comes from having spent 10 long years at English boarding schools in the 1980s, where food was pretty low on the list.
Never eat while doing something else, because you won't get the satisfaction from your food and you'll be more likely to overeat.
Don't try to be the next Rachael Ray or Bobby Flay, we already have those people. We want someone who is going to make their own mark on 'Food Network.'
Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in terms of quality and better in terms of flavor.
For me, it's better to live without looking over your shoulder, worrying about who is controlling your phone, maybe poisoning your food.
Nowadays I actually cook Italian-style food more than French heavy sauces. I make a good salad, some great roasted vegetables, grilled fish. I'm crazy about L.A. because at the farmers' market you find all kinds of wild mushrooms.
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.
New England waters are some of my favorite - they are some of the richest waters because they are temperate waters and nutrient-rich, and therefore provide food for so many animals, from giant whales to sharks to everything else.
One of the things I do as a food writer is to take a classic recipe made with meat, look at it a whole lot, and tinker with it according to my taste.
