Alice Waters Quotes
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The biggest thing you can do is understand that every time you're going to the grocery store, you're voting with your dollars. Support your farmers' market. Support local food. Really learn to cook.
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Create a garden; bring children to farms for field trips. I think it's important that parents and teachers get together to do one or two things they can accomplish well - a teaching garden, connecting with farms nearby, weave food into the curriculum.
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Buy foods from nearby farms and have that food served in the cafeteria.
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Grass-fed cattle are leaner. But it's not true that they are less flavorful.
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I wanted people to come to the restaurant and feel at home, so I put it in a house.
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I have been talking nonstop about the symbolism of an edible landscape at the White House. I think it says everything about stewardship of the land and about the nourishment of a nation.
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I used to think that I wanted to be a hat maker, but I don't think that would have worked out.
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People have become aware that way that we've been eating is making us sick.
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I don't think it ever works to tell people what they can't eat. They can do it for so long, and then they fall off. You have to bring them into a new relationship with food.
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I think America's food culture is embedded in fast-food culture. And the real question that we have is: How are we going to teach slow-food values in a fast-food world? Of course, it's very, very difficult to do, especially when children have grown up eating fast food and the values that go with that.
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I really like having someone who knows about food and what goes well together make a meal for me.
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Hard-boiled eggs are wonderful when they're really done right. I bring the water to a boil, and then I put in the eggs. And then I boil them for - well, it depends on the size of the egg - maybe eight minutes.
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I eat meat, but no meat that isn't pastured is acceptable, and we probably need to eat a whole lot less.
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If we don't preserve the natural resources, you aren't going to have a sustainable society. This is not something for Chez Panisse and the elite of San Francisco. It's for everyone.
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We've been so disconnected agriculturally and culturally from food. We spend more time on dieting than on cooking.
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I came to all the realizations about sustainability and biodiversity because I fell in love with the way food tastes. That was it. And because I was looking for that taste I feel at the doorsteps of the organic, local, sustainable farmers, dairy people and fisherman.
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My real emphasis is on the farmers who are taking care of the land, the farmers who are really thinking about our nourishment.
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If we want children to learn to tend the land and nourish themselves and have conversations at the table, we need to communicate with them in ways that are positive.
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It's so important to that we go into the public schools and we feed all of the kids something that is really good for them.
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A whole set of values comes with fast food: Everything should be fast, cheap and easy; there's always more where that came from; there are no seasons; you shouldn't be paid very much for preparing food. It's uniformity and a lack of connection.
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I do feel like food should cost more, because we aren't paying farmers a living wage. It has to cost more.
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I think health is the outcome of finding a balance and some satisfaction at the table.
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I used to do calligraphy, and I'm afraid that has lapsed, but I've always been interested in book printing.
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I was a very picky eater.