I was anorexic in the '60s and '70s, although it wasn't called anorexia then. I thought people would be nicer to me if I looked very small and delicate, so food wasn't high on my agenda. But it is now.
The food that's never let me down in life is porridge, especially with milk and maple syrup, which is delicious. Paris isn't a porridge place, but I can buy it in London when I'm there and bring it back with me.
Agriculture is now a motorized food industry, the same thing in its essence as the production of corpses in the gas chambers and the extermination camps, the same thing as blockades and the reduction of countries to famine, the same thing as the manu...
I don't know of any cases where as a result of religious precepts a population have found themselves enjoying less food than they would have if they didn't follow this particular religion.
Like most North Americans, I'd been raised on the notion that milk is the first food, and everybody must like it because it's so good and so important for growing up and for being healthy.
I eat mostly organic, but I love macaroni and cheese, Mexican food, and egg-and-cheese croissants. So when I indulge, I eat protein and veggies for the rest of the day. It really is all about moderation and balance.
A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen.
I look at each one of my restaurants, and I want my personality to come out. Some are serious, some are intense when it comes to food and wines, some are meat masters supreme. I enjoy all my guests.
I juice everything! Whether it's beet, carrot, or apple, I'll juice it. I always keep brown rice in the kitchen. I'll often pack a cooler full of food to have throughout the day when I'm busy.
Devastation could arise insidiously, rather than suddenly, through unsustainable pressure on energy supplies, food, water and other natural resources. Indeed, these pressures are the prime 'threats without enemies' that confront us.
While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.
As a chef, I always have in mind how to properly feed the public, but at times it's easy to forget that some people have trouble even getting any food, much less adequate nutrition.
I don't distinguish the music I listen to from great music - it's just music. There shouldn't be an announcement that divides our food between what tastes good and what is good for us.
Contrary to what President Obama said in his inaugural address, going on Medicare and food stamps does not strengthen us. Just ask people who are fourth-generation welfare recipients.
The case for exploiting animals for food, clothing and entertainment often relies on our superior intelligence, language and self-awareness: the rights of the superior being trump those of the inferior.
The passengers in our microbiome contain at least four million genes, and they work constantly on our behalf: they manufacture vitamins and patrol our guts to prevent infections; they help to form and bolster our immune systems, and digest food.
The food is absolutely atrocious, and parents have no idea. Parents are giving their kids three dollars and saying, 'Okay, see you later. Go off to school and have a good lunch.'
Our livelihood is intimately tied to the food we eat, water we drink and places where we recreate. That's why we have to promote responsibility and conservation when it comes to our natural resources.
My first paying job was guest starring in 'Touched By An Angel' when I was 12. It was very exciting. I couldn't believe you got free food all day and people were so nice to you.
I was a girl in a land where rifles are fired in celebration of a son, while daughters are hidden away behind a curtain, their role in life simply to prepare food and give birth to children.
If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.
