I'm blessed to still live in Wales. We have the beaches, the mountains, the food, the people of course. We have a… — Colin Jackson Copy Share Image
The way you eat is inseparable from your core beliefs about being alive. Your relationship with food is an exact mirror of… — Geneen Roth Copy Share Image
“Use oils generously. Curtailing oil is entirely unnecessary, part of the nutritional dietary blunders of the past forty years. Use healthy oils… — William Davis Copy Share Image
“Examples of each class of items are: A items: Meat, frozen convenience entrees, seafood B items: Dairy products, china C items: Staples (beans, flour, and… — Ruby Parker Puckett Copy Share Image
“Morally it may be better to not kill any creature for their flesh, but biologically, meat was one of the greatest factors… — Abhijit Naskar Copy Share Image
During the Enron debacle, it was workers who took the pounding, not bankers. Not only did Enron employees lose their jobs, many… — Robert Kiyosaki Copy Share Image
Meat-fetishiser that I was, I used to find willed vegetarianism inexplicable. It was one thing to be a vegetarian because of religious… — Neel Mukherjee Copy Share Image
I'm all in favor of animal rights, but I'd like to see the food movement take a much stronger stand in defense… — Eric Schlosser Copy Share Image
I'm just a bit frustrated that in London we make such an effort to ape the New York restaurant scene. I have… — Giles Coren Copy Share Image
I love collard greens and sweet potatoes. But like, traveling, I'm always just looking for that thing where you feel like there's… — Neneh Cherry Copy Share Image
“The point to keep in mind is that you don’t lose fat because you cut calories; you lose fat because you cut… — Gary Taubes Copy Share Image
“I believe that every man who has ever been earnest to preserve his higher or poetic faculties in the best condition has… — Henry David Thoreau Copy Share Image
The most important part of vegetarianism is the real shift in consciousness that takes place. There is a true correlation between our… — Peter Burwash Copy Share Image
“Extensive medical research indicates that increasing intake of certain nutrients, especially vitamins C and E, grape seed extract, and resveratrol (see Week… — Steven Lamm Copy Share Image
True success for FEED would be the day we close our doors because world hunger is no more. Until that day, we… — Lauren Bush Copy Share Image
I always think if you have to cook once, it should feed you twice. If you're going to make a big chicken… — Curtis Stone Copy Share Image
I'm meticulous about tasting everything at the restaurant, so I taste all the preparations before lunch and dinner. That means tasting around… — Rick Bayless Copy Share Image
We all do that as human beings, you know? It's what my mom would call shopping on an empty stomach. You're going… — Trevor Noah Copy Share Image
I'm not the number-one fan of the heavy holiday meal. And also, I didn't grow up eating them, the traditional Western holiday… — Samin Nosrat Copy Share Image
“If 22 bushels (1,300 pounds) of rice and 22 bushels of winter grain are harvested from a quarter acre field, then the… — Masanobu Fukuoka Copy Share Image
“Eat raw nuts. Raw almonds, walnuts, pecans, pistachios, hazelnuts, Brazil nuts, and cashews are wonderful. And you can eat as much as… — William Davis Copy Share Image
“Cheesy Chicken with Avocado and Tomato Salsa Avocados were in season when we arrived in the Dominican Republic, and we said fat… — Ann Vanderhoof Copy Share Image
“We took up a collection and sent a telegram to the authorities of that town. The text of the message was that… — Jack London Copy Share Image
“When we feel disconnected, food can sometimes be a way of connecting with the outside world. Think about what you’re doing when… — Jon Gabriel Copy Share Image
Cooking gives you the ability to grow as a person and to give yourself confidence. You can invite people around, you can… — William Katt Copy Share Image
I wonder if I love the communal act of eating so much because throughout my childhood, with four older brothers and a… — Thomas Keller Copy Share Image
“you don’t like an ingredient, say mushrooms, then don’t try a recipe where the main ingredient is a motherfucking mushroom. And don’t… — Thug Kitchen Copy Share Image
The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry… — David Chang Copy Share Image
“Pastry is like people . . . You can't hurry love, and you can't rush puff pastry either. You can knead too… — Kathleen Flinn Copy Share Image
Interesting, he later reflected, was perhaps not the correct word.By the time he and Henry arrived back at the house for their… — Julia Quinn Copy Share Image
On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling… — Thomas Jefferson Copy Share Image
We might be shifting away from a Eurocentric view of the United States into something that's much more multicultural, multinational, and Chinese… — Jennifer Lee Copy Share Image
“I reached into my bag and pulled out a pumpkin spice muffin with walnuts that was as moist as anything. "It can… — Joan Bauer Copy Share Image
What bothers me is that there is so much emphasis on food, rather than gathering and meeting - so that there is… — Alain de Botton Copy Share Image
My freezer is a labelled-and-dated marvel of soups, stews, braises, cooked grains, bread, and the occasional half-eaten dessert. Any of them can… — Chris Morocco Copy Share Image
“It’s a salad bar, they say, it’s got the kind of stuff salad bars have, if it was surprising it wouldn’t be… — Terry Pratchett Copy Share Image
We reject certain food because it is rotten. Certain food we can see is fresh. But there is this creative space between… — Sandor Katz Copy Share Image
Cookery is a wholly unselfish art: as 'art for art's sake' it is unthinkable. A man may sing in his bath every… — Andre Simon Copy Share Image
“To find a protein bar for fitting your nutritional standards happens to really be difficult. On how many occasions have you hunted… — Elenablink88 Copy Share Image
“My personal favorite of all these alpine specialties is raclette, which is sort of reverse fondue—instead of dipping food in melted cheese,… — Larry Olmsted Copy Share Image
