Barbara Tuchman Quotes
Quotes to Explore
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I started composting in 1970 by taking my food scraps out behind where I lived and burying them in a hole next to the railroad tracks - and green things started to grow there!
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In Kenya women are the first victims of environmental degradation, because they are the ones who walk for hours looking for water, who fetch firewood, who provide food for their families.
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My dad makes food with very few delicate flavours.
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I'm not an amazing cook. But I can follow a recipe!
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I was brought up to think a lot about food and have respect for it, both as medicine and something to eat and enjoy.
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The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner - it required a leap of faith, and I felt curious about that phenomenon.
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I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.
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Truly, love is delightful and pleasant food, supplying, as it does, rest to the weary, strength to the weak, and joy to the sorrowful. It in fact renders the yoke of truth easy and its burden light.
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Sometimes there's cities where it's just hard to find healthy food. You just have to be prepared.
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It's outrageous that many enlisted people qualify for food stamps because military salaries are so low.
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In every other science fiction series, humans are at the top of the food chain. In the 'Babylon 5' universe, they're in the bottom third.
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You better cut the pizza in four pieces because I'm not hungry enough to eat six.
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That point of life when I learned I could cook, that always made me understand what cooks felt like feeding other people. It's okay to receive, but it's really cool to give, so food is to me sexy because it's the fact that someone is giving it to someone else.
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For the Nugent family, fast food is a running herbivore.
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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.
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Fear of carbs, of gluten, of everything - we've distanced ourselves from the beauty of food, the art of it. It makes me sad when people say, 'Oh, I don't eat gluten. I don't eat cheese. I don't eat this. So I eat cardboard.'
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The food in the House of Commons is fairly good. The cafe in Portcullis House is really very high quality, and you also have a choice of eating in the more traditional restaurants, the Churchill Room or the Members' Dining Room. I don't often eat in them, though, as I'm usually on the run.
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People complain that cities don't have fresh, sustainable food, but it's just not true.
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Food is as important as energy, as security, as the environment. Everything is linked together.
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What I used to do between writing fits was feed my kids, ride my horse and go shopping for cat and dog food.
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I'm always trying to find 'connections' between things. That art is the juxtaposition of a lot of things that seem unrelated but add up to something recognizable.
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When you're doing a network show in the States, you're just a slave to the ratings. There's so much money invested that there's this pervasive atmosphere of fear and anxiety. Every morning after an episode of your show airs, everyone is fixated on the numbers to try and determine how the show did.
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Unless you're a serial killer, you're worried about being liked by somebody.
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To a historian libraries are food, shelter, and even muse.
