Food is really important to me.
Food decisions - do I eat this or not? - are always going to be there.
I always think I am one of the millions and millions of people that struggles with an addiction to food. I don't know how to relax, that's my problem.
I couldn't care less about actors' trailers and food on sets and stuff like that - I just want to act.
Working in front of the camera keeps me alive. I couldn't care less about actors' trailers and food on sets and stuff like that - I just want to act.
Theologically, the creation of chocolate demonstrates both the unity and the diversity of humanity. Wherever you taste it, in every country of the world, it is immediately recognizable. Other things, in every cuisine, are just food, but chocolate is ...
Families are struggling against a tide of junk information on junk food.
When fast food is not a treat but a dietary staple, the children surf the internet all day in dark corners of the room and are bombarded with latest gadgets. Things replace parental standards.
I think it's wonderful that people in pickup trucks are buying two flats of dog food and a copy of 'Bastard.' I want my view of the world to be right up there next to gallon boxes of Tide.
We're the biggest food and agriculture company in the world.
If you look at the carrying capacity of agricultural areas throughout the world, their ecological habitats are changing. So I think we're looking at - in our lifetime - great collapses of food services.
We need the humbleness and clarity to see that our food, while benefitting from technological advances, has benefitted even more from free ecological resources: Cheap energy, lots of water everywhere, and a stable climate.
People complain that cities don't have fresh, sustainable food, but it's just not true.
Serve yourself, put the food away, then eat.
How is it that mercury is not safe for food additives and Over the Counter drug products, but it is safe in our vaccines and dental amalgams?
I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.
I appreciate the constant evolution in refining food, but not in making food gimmicky.
I had a lot of fun creating some restaurants with a casual note to it, such as DBGB, for example, where it was about bangers and beers, being a very casual brasserie with very affordable food but very interesting homemade program.
I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene.
Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.
Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eati...
