Alice Waters Quotes
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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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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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I feel that good food should be a right and not a privilege, and it needs to be without pesticides and herbicides. And everybody deserves this food. And that's not elitist.
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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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I think you have to plan ahead. When I go to the market on a Saturday, and I'm buying for family and friends, I'm thinking about what I'm going to eat on the weekend but also about what I'm going to make for the following week.
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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 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 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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This is the power of gathering: it inspires us, delightfully, to be more hopeful, more joyful, more thoughtful: in a word, more alive.
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Food culture is like listening to the Beatles - it's international, it's very positive, it's inventive and creative.
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People have become aware that way that we've been eating is making us sick.
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Organize yourself so you aren't struggling to shop at the last minute. When you have real food, it's very easy to cook.
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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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I feel it is an obligation to help people understand the relation of food to agriculture and the relationship of food to culture.
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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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I think health is the outcome of finding a balance and some satisfaction at the table.
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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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The decisions you make are a choice of values that reflect your life in every way.
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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 was a very picky eater.
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It's around the table and in the preparation of food that we learn about ourselves and about the world.
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Food isn't like anything else. It's something precious. It's not a commodity.
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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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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.