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I was a very picky eater.
Alice Waters -
We've been so disconnected agriculturally and culturally from food. We spend more time on dieting than on cooking.
Alice Waters
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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.
Alice Waters -
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.
Alice Waters -
I really appreciate the many neighbourhoods of Berkeley. There is still the butcher, the baker and the candlestick maker. And it has the University of California, which is the greatest gift, to my mind, to be close to it. It keeps the place alive.
Alice Waters -
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.
Alice Waters -
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.
Alice Waters -
I have a love affair with tomatoes and corn. I remember them from my childhood. I only had them in the summer. They were extraordinary.
Alice Waters
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My kitchen has a wood-burning oven, a large worktable, and windows all around, including one above the sink. I think whoever is washing the dishes needs to have a lot of beauty around.
Alice Waters -
Organize yourself so you aren't struggling to shop at the last minute. When you have real food, it's very easy to cook.
Alice Waters -
I feel it is an obligation to help people understand the relation of food to agriculture and the relationship of food to culture.
Alice Waters -
Food can be very transformational, and it can be more than just about a dish. That's what happened to me when I first went to France. I fell in love. And if you fall in love, well, then everything is easy.
Alice Waters -
I used to think that I wanted to be a hat maker, but I don't think that would have worked out.
Alice Waters -
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.
Alice Waters
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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.
Alice Waters -
The decisions you make are a choice of values that reflect your life in every way.
Alice Waters -
I think health is the outcome of finding a balance and some satisfaction at the table.
Alice Waters -
This is the power of gathering: it inspires us, delightfully, to be more hopeful, more joyful, more thoughtful: in a word, more alive.
Alice Waters -
I think if you buy from people who are taking care of the land, you're supporting the future of this country.
Alice Waters -
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.
Alice Waters
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When I first went to Paris in 1965, I fell in love with the small, family-owned restaurants that existed everywhere then, as well as the markets and the French obsession with buying fresh food, often twice a day.
Alice Waters -
I do feel like food should cost more, because we aren't paying farmers a living wage. It has to cost more.
Alice Waters -
The problem with living in a fast-food nation is that we expect food to be cheap.
Alice Waters -
Food should be cheap, and labor should be cheap, and everything should be the same no matter where you go; whether it's a McDonald's in Germany or one in California, it should be the same. And this message is destroying cultures around the world. Needless to say, agriculture goes with it.
Alice Waters