In the night the cabbages catch at the moon, the leaves drip silver, the rows of cabbages are a series of little… — Carl Sandburg Copy Share Image
I like to stand in my kitchen with the script on a counter that's about chest high. Usually I do something else… — Christopher Walken Copy Share Image
If Mexican farm labor is so much cheaper, maybe we should be growing our fruits and vegetables in Mexico. There's absolutely no… — Ann Coulter Copy Share Image
In the late 1980s, Soviets were allowed to keep the wealth they created by raising vegetables on their garden plots. Although these… — Mary Ruwart Copy Share Image
There is no logical basis to support the theory that plants feel pain. The dubious possibility that they might, however, is no… — Joanne Stepaniak Copy Share Image
There was an old man of Orleans, Who was given to eating of beans; Till once out of sport, he swallowed a… — Edward Lear Copy Share Image
Everyone loves a long, slow-cooked stew and with gorgeous roasted vegetables. However, sometimes if you want something light, nothing beats a crispy… — Tana Ramsay Copy Share Image
It's ironic that those who till the soil, cultivate and harvest the fruits, vegetables, and other foods that fill your tables with… — Cesar Chavez Copy Share Image
I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest… — Daniel Boulud Copy Share Image
We need to take vegetables out of the role of side dish, even in low-fat, vegetarian diets, whose calories are generally derived… — Joel Fuhrman Copy Share Image
CHOW^TM contained spun, plaited, and woven protein molecules, capped and coded, carefully designed to be ignored by even the most ravenous digestive… — Neil Gaiman Copy Share Image
The 'public' has no history, has no future, lives in a golden moment created by credit, which binds them ineluctably to a… — Terence McKenna Copy Share Image
American farmers produced 600 more calories per person per day in 2000 than they did in 1980. But some calories got cheaper… — Michael Pollan Copy Share Image
I can't grill vegetables, shellfish or steaks without tongs. Don't bother with those long-handled grilling tongs normally found in the BBQ section… — Bobby Flay Copy Share Image
“I feel so much better having this book sitting on my cookbook shelf, just to help balance out the butter and cream… — ChiWei Ranck Copy Share Image
Our vegetable garden is coming along well, with radishes and beans up, and we are less worried about revolution that we used… — E. B. White Copy Share Image
Stir-fried spring vegetables over miso polenta is the meal equivalent of wanting it so badly to be spring yet recognizing it is… — Chris Morocco Copy Share Image
The people who say: 'You are what you eat' have always seemed addled to me. In my opinion, you are what you… — Russell Baker Copy Share Image
Farmers are patient men. They got to be. Got to see those seeds come up week by week, fraction by fraction, and… — Anne Tyler Copy Share Image
Seven Guidelines For a Healthy Diet 1. Substitute low-fat foods for high-fat foods 2. Cut down on meat-eat low on the food… — Jane Fonda Copy Share Image
Vegetables when not sufficiently cooked are know to be so exceedingly unwholesome and indigestible, that the custom of serving them 'crisp' should… — Eliza Acton Copy Share Image
The classic French blanch-and-cool technique I learned at Chez Panisse yields the kind of brilliant, picturesque vegetables we all want to see… — Samin Nosrat Copy Share Image
Every living thing is an elaboration of a single original plan. As humans we are mere increments - each of us a… — Bill Bryson Copy Share Image
