I just want to serve food that people want to eat, and show a way forward for the restaurant industry, for all industries. One day, everything I've done will be worthwhile.
You can't have a decent food culture without a decent coffee culture: the two things grow up together.
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.
What I used to do between writing fits was feed my kids, ride my horse and go shopping for cat and dog food.
You can't go wrong with relatively simple comfort food. It's also about ease. Some cook to impress. I cook for people to enjoy the food.
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.
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.
Whether we consciously realize it or not, the biodiversity with which we are most familiar, and the biodiversity with which we have most intimate historical, cultural and biological connections, is that associated with food plants.
In the southern half of the country perhaps no crop has larger possibilities for quick increase of production of food for both men and animals than the sweet potato.
The high food value of field beans and the shortage of supply due to the light yields of 1915 and 1916 render them of great importance in the regions to which they are adapted.
The food we eat goes beyond its macronutrients of carbohydrates, fat and protein. It's information. It interacts with and instructs our genome with every mouthful, changing genetic expression.
Food production is just one part of the repeated emphasis that you store a provision of food which will last for at least a year wherever it is legally permissible to do so.
As an anti-hunger advocate, I found the perplexity of the obesity problem and the hunger problem existing side-by-side in our increasingly global food system begged further investigation.
Most fast food is fried. Fried food tastes great, and people don't seem to care about the fat aspect.
Like Hollywood movies, MTV and blue jeans, fast food has become one of America's major cultural exports.
I was introduced to the world of modern food production in the mid-1990s, while researching an article about California's strawberry industry for the 'Atlantic Monthly.'
It is a religious duty for those who cook to learn how to prepare food in different ways, hygienically, for the table, so that it may be eaten with enjoyment.
L.A. malls are so different than a 'mall' mall like we probably all grew up with that had a food court and the sword shop, the yo-yo kiosk.
The development of the food industry for both domestic and export markets relies on a regulatory framework that both protects the consumer and assures fair trading practices in food.
I have an impressionable palate. A well-worded menu or beautifully presented dish excites me. I get a great deal of pleasure just thinking about food.
There are days when I literally have to eat 17 plates of food - it's intense. It's about moderation. You just need a few bites to get the gist of a dish.
