Food Quotes
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The people are more important than the food. We want a person to be as successful as he can be, and it works the other way around, too.
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Indian food has been huge in the UK forever and ever, but that's because it has a historical rooting. America, I think is really ripe for it. There's been so much interest in Indian culture.
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Art is something absolute, something positive, which gives power just as food gives power. While creative science is a mental food, art is the satisfaction of the soul.
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I don't have a strict diet; I keep it simple. I try to eat fish, meat, veg and carbs - potatoes and rice - but I'll try and pack it in because as I'm burning so much energy. I have to see food as an energy source.
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There shouldn't be an announcement that divides our food between what tastes good and what is good for us.
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A healthy mind and body are essential. No excesses. Proper food. The body is like a Rolls-Royce. With care, it could last 200 years. It's a dynamo; the more you use it, the more you recharge it.
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The album 'Kelis Was Here' sucked the life out of me, and so I went off and studied to be a Cordon Bleu chef. What's great about food is that it's less about who you know and what you look like, and more about if you're any good.
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An almost forgotten means of economic self-reliance is the home production of food. We are too accustomed to going to stores and purchasing what we need.
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In Delhi, where I grew up, commerce is brusque. You don't ask each other how your day has been. You might not even smile. I'm not saying this is ideal - it's how it is. You're tied together by a transaction. The customer doesn't tremble before complaining about how cold his food is.
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If you're overfishing at the top of the food chain, and acidifying the ocean at the bottom, you're creating a squeeze that could conceivably collapse the whole system.
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Education is the food of youth, the delight of old age, the ornament of prosperity, the refuge and comfort of adversity, and the provocation to grace in the soul.
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It's often hard for us to imagine going without some of our luxuries like travel, dining out, or Internet, much less our basic necessities like food and water. But try for a minute to imagine how life would be with such deprivations.
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If I am honest, my food is actually quite far removed from both the food of my mother and my father.
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You could argue people are generally better off now mentally than they were back then. We follow the natural cycles. We eat real food instead of processed crap full of chemicals. We're not jacked up on coffee and television and sexy advertising all the time. No more anxiety about credit card bills.
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I'm a huge fan of Chicago sports and Chicago food, and I love going home and my family is still there. I guess it's pretty easy to have a normal life in Chicago.
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I'll never forget that Christmas, I sat up the whole night crying ‘cause daddy felt like a bum, see daddy had a job, but his job was to keep the food on the table for you and mom.
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The great American food writer M. F. K. Fisher once wrote an essay called 'The Anatomy of a Recipe.' To have a good anatomy, in her view, a recipe should have a sense of logical progression. She despaired of recipes with 'anatomical faults,' where the reader is told to make a cake batter and only then to grease the loaf pans.
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I will never use a substitute for butter. Margarine is one molecule away from eating plastic. If I'm going to eat that type of food, it's going to be the real deal.
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My sister and I are pretty dorky, so we drive around at night in her car listening to old Disney songs and feed the coyotes cans of wet cat food, which I'm sure is a terrible idea. Meanwhile, 'Cinderella' and 'Sleeping Beauty' showtunes are playing in the background.
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I had a long-lasting love affair with the flavors from Japan and the hustling New York street vendors. And, of course, a life-changing return to Ethiopia has made huge impacts on my life in food.
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Growing up, my dad owned a restaurant in Washington, DC, and food was something I was passionate about. But when I finally got into it, I felt like it was so late in the game; that's why I worked seven days a week at Craft and Mercer Kitchen. I wanted to see how far I could take it.
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I don't have a huge breakfast, and I sometimes forget to have lunch, so I focus on dinner. I love Thai and Japanese food.
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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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If you're sick, first you have to associate your sickness with a food. Then you have to report it to your doctor. Then the doctor reports it to some state authority. The state authority reports it to the federal authority. By the time all that happens, two weeks have gone by.
