Food Quotes - Page 12

Peanut butter is the pate of childhood.

Garnish your food with romance.

How did we get to the point where we're paying for bottled water? I imagine it was some weird marketing meeting over in France.

Malnutrition can be as common in poverty as in wealth, one for the lack of food, the other for the lack of knowledge of food.

Never eat more than you can lift.

On need of supplement & vitamins- "If you eat a balanced diet you get all the vitamins and minerals you need and you don’t need any supplement and overdosing can actually be more harmful.

Walking through town with Trip, I thought about how easily he had folded me into his group. Sometimes when Didi makes peanut butter cookies, she'll get all cranky trying to blend the peanut butter in the sugar, eggs, and butter. See, the peanut butter always stays in a big clump and the eggs are all slimy and you have to really work at it before everything gets nice and smooth. But the way Trip pulled me into his buttery, sugary life, you'd never know when I was peanut butter in the first place.

The foods that are nearby are best for human beings, and things that he has to struggle to obtain turn out to be the least beneficial of all.

eat, baby.eat.chew.please.I know it hurts. I know it doesn’t feel good.please.I know your hunger is different than mine.I know it doesn’t taste the same as mine.imagine you could grow up all over againand pinpoint the millisecond that you startedcounting calories like casualties of war,mourning each one like it had a family.would you?sometimes I wonder that.sometimes I wonder if you would go backand watch yourself reappear and disappear right in front of your own eyes.and I love you so much.I am going to hold your little hand through the night.just please eat. just a little.you wrote a poem once,about a city of walking skeletons.the teacher called home because youtold her you wished it could be like thathere.let me tell you something about bones, baby.they are not warm or soft.the wind whistles through them like they areholes in a tree.and they break, too. they break right in half.they bruise and splinter like wood.are you hungry?I know. I know how much you hate that question.I will find another way to ask it, someday.please.the voices.I know they are all yelling at you to stretch yourself thinner.l hear them counting, always counting.I wish I had been there when the world made yousnap yourself in half.I would have told you that your body is not a war-zone,that, sometimes,it is okay to leave your plate empty.

Appleblossom can't believe the taste of the dark square. Is tehre a way to describe this morsel of goodness? It is so sweet adn smooth. It makes a green snail seem like an old pinecone seed, and every possum knows that a green snail is fantastic eating.

I want you to take a sleeve of Thin Mints and line them up on the edge of the kitchen counter and when I'm hungry I can just bend over and sweep a cookie into my mouth like I'm scoring a goal in hockey.

Oh, pity the poor gluttonWhose troubles all beginIn struggling on and on to turnWhat's out into what's in.

As for meat, let me say it upfront:Humans haven’t fully adapted to eating meat.

All you need is love. But a little chocolate now and then doesn't hurt.

I have heard one doctor call high-protein, high-fat, low-carbohydrate diets “make-yourself-sick” diets, and I think that’s an appropriate moniker. You can also lose weight by undergoing chemotherapy or starting a heroin addiction, but I wouldn’t recommend those, either.

Food shouldn't be half-bad. It should be all good.

Creativity is not so much a boundless well, but an all-you-can-eat buffet of elements for your creative endeavor.Eventually you've eaten your fill, and it's time to digest and then make something.But at some point, it will be time to return to the restaurant.

We still (sometimes) remember that we cannot be free if our minds and voices are controlled by someone else. But we have neglected to understand that we cannot be free if our food and its sources are controlled by someone else. The condition of the passive consumer of food is not a democratic condition. One reason to eat responsibly is to live free. (pg. 323, The Pleasures of Eating)

Something is broken when the food comes on a Styrofoam tray wrapped in slippery plastic, a carcass of a being whose only chance at life was a cramped cage. That is not a gift of life; it is a theft.

Civilization transformed man from a food gatherer to a gatherer of pieces of paper: diplomas, employment contracts, money, etc.

D’yer see it? This finger, laddie, could send ye to meet yer Maker!”Sgt. Deisenburger stared at the black and purple nail a few inches from his face. As an offensive weapon it rated quite highly, especially if it was ever used in the preparation of food.

I just inhaled kimchi ramen. Nose on fire. Next chapter may be obscured by tears.

I tell Esther she should ease up on lard. There's no need to mix lard in with Scottie's rice, chicken, and beans. I tell her she hasn't read the blogs. I've read the blogs. I know what Scottie should eat.

The only truly dependable production technologies are those that are sustainable over the long term. By that very definition, they must avoid erosion, pollution, environmental degradation, and resource waste. Any rational food-production system will emphasize the well-being of the soil-air-water biosphere, the creatures which inhabit it, and the human beings who depend upon it.

When you think you can stand no more of the wolf's snuffing under the door and keening softly on cold nights, throw discretion into the laundry bag, put candles on the table, and for your own good if not the pleasure of an admiring audience make one or another of the recipes in this chapter. And buy yourself a bottle of wine, or make a few cocktails, or have a long open-hearted discussion of cheeses with the man on the corner who is an alien but still loyal if bewildered.

Man in his hunger for faith will feed his mind with the nearest and most convenient food.

There exists a bastard cuisine that is too often assumed to be real French cooking.

When I'm not longer rapping, I want to open up an ice cream parlor and call myself Scoop Dogg. Snoop Dogg.

Reversing the historical trajectory of human eating, for this meal the forest would be feeding us again.

The greatest service which can be rendered any country is to add a useful plant to its culture.--The Fruit Hunters

The thing you learn with Potage Parmentier is that "simple" is not exactly the same as easy.

While farmers contribute to our survival, let us also do our part by showing them respect in form of not wasting food.

...no matter how rhapsodic one waxes about the process of wresting edible plants and tamed animals from the sprawling vagaries of nature, there's a timeless, unwavering truth espoused by those who worked the land for ages: no matter how responsible agriculture is, it is essentially about achieving the lesser of evils. To work the land is to change the land, to shape it to benefit one species over another, and thus necessarily to tame what is wild. Our task should be to deliver our blows gently.

All men are hungry. They always have been. They must eat, and when they deny themselves the pleasures of carrying out that need, they are cutting off part of their possible fullness, their natural realization of life, whether they are poor or rich.

All mankind lives in a state of terrible ignorance. In the opinion of food addicts, the consumption of cooked food is something quite natural, while nourishment by the laws of nature is an experiment, and a dangerous experiment at that.

By the 1920s if you wanted to work behind a lunch counter you needed to know that 'Noah's boy' was a slice of ham (since Ham was one of Noah’s sons) and that 'burn one' or 'grease spot' designated a hamburger. 'He'll take a chance' or 'clean the kitchen' meant an order of hash, 'Adam and Eve on a raft' was two poached eggs on toast, 'cats' eyes' was tapioca pudding, 'bird seed' was cereal, 'whistleberries' were baked beans, and 'dough well done with cow to cover' was the somewhat labored way of calling for an order of toast and butter. Food that had been waiting too long was said to be 'growing a beard'. Many of these shorthand terms have since entered the mainstream, notably BLT for a bacon, lettuce, and tomato sandwich, 'over easy' and 'sunny side up' in respect of eggs, and 'hold' as in 'hold the mayo'.

I had a dream about you. The sky was green and the ground was blue. You spoke a song and I sang my thoughts. We ate lemonade and drank cookies. It all made perfect sense.

It is nine o'clock, and London has breakfasted. Some unconsidered tens of thousands have, it is true, already enjoyed with what appetite they might their pre-prandial meal; the upper fifty thousand, again, have not yet left their luxurious couches, and will not breakfast till ten, eleven o'clock, noon; nay, there shall be sundry listless, languid members of fast military clubs, dwellers among the tents of Jermyn Street, and the high-priced second floors of Little Ryder Street, St. James's, upon whom one, two, and three o'clock in the afternoon shall be but as dawn, and whose broiled bones and devilled kidneys shall scarcely be laid on the damask breakfast-cloth before Sol is red in the western horizon. I wish that, in this age so enamoured of statistical information, when we must needs know how many loads of manure go to every acre of turnip-field, and how many jail-birds are thrust into the black hole per mensem for fracturing their pannikins, or tearing their convict jackets, that some M'Culloch or Caird would tabulate for me the amount of provisions, solid and liquid, consumed at the breakfasts of London every morning. I want to know how many thousand eggs are daily chipped, how many of those embryo chickens are poached, and how many fried; how many tons of quartern loaves are cut up to make bread-and-butter, thick and thin; how many porkers have been sacrificed to provide the bacon rashers, fat and streaky ; what rivers have been drained, what fuel consumed, what mounds of salt employed, what volumes of smoke emitted, to catch and cure the finny haddocks and the Yarmouth bloaters, that grace our morning repast. Say, too, Crosse and Blackwell, what multitudinous demands are matutinally made on thee for pots of anchovy paste and preserved tongue, covered with that circular layer - abominable disc! - of oleaginous nastiness, apparently composed of rancid pomatum, but technically known as clarified butter, and yet not so nasty as that adipose horror that surrounds the truffle bedecked pate  de  foie gras. Say, Elizabeth Lazenby, how many hundred bottles of thy sauce (none of which are genuine unless signed by thee) are in request to give a relish to cold meat, game, and fish. Mysteries upon mysteries are there connected with nine o'clock breakfasts.

Building and supporting these local economies is critical to our bottom line. As repeatedly proven by Building Alliances for Local Living Economies (BALLE), spending at a locally owned business on average keeps 68 out of every 100 dollars circulating within the community. When spending on things from outside our communities, however, only 43 dollars stay local.

Too often we only identify the crucial points in our lives in retrospect. At the time we are too absorbed in the fetid detail of the moment to spot where it is leading us. But not this time. I was experiencing one of my dad’s deafening moments. If my life could be understood as a meal of many courses (and let’s be honest, much of it actually was), then I had finished the starters and I was limbering up for the main event. So far, of course, I had made a stinking mess of it. I had spilled the wine. I had dropped my cutlery on the floor and sprayed the fine white linen with sauce. I had even spat out some of my food because I didn’t like the taste of it.“But it doesn’t matter because, look, here come the waiters. They are scraping away the debris with their little horn and steel blades, pulled with studied grace from the hidden pockets of their white aprons. They are laying new tablecloths, arranging new cutlery, placing before me great domed wine glasses, newly polished to a sparkle. There are more dishes to come, more flavors to try, and this time I will not spill or spit or drop or splash. I will not push the plate away from me, the food only half eaten. I am ready for everything they are preparing to serve me. Be in no doubt; it will all be fine.” (pp.115-6)

Wet milling (to produce starch) is an energy-intensive way to make food; for every calorie of processed food it produces, another ten calories of fossil fuel energy are burned.

So it's back once more, back up the slope.Why do they always ruin my ropewith their cuts?I felt so ready the other day,Had a real foretaste of eternityIn my guts.Spoonfeeding me yet another sipfrom life's cup.I don't want it, won't take any more of it.Let me throw up.Life is medium rare and good, I see,And the world full of soup and bread,But it won't pass into the blood for me,Just goes to my head.It makes me ill, though others it feeds;Do see that I must deny it!For a thousand years from now at leastI'm keeping a diet.

The global population of Earth are involved in the following corporate government experiments: The long term effects of - 1. Nuclear bomb fallout radiation. 2. Man-made wireless radio frequency (RF) radiation. 3. Exposure to man-made electricity. 4. Eclipsing of the Sun by the International Space Station (ISS), satellites, airplanes and jet aircraft contrails (chemtrails). 5. Eating food forced grown using a variety of toxic industrial chemicals. 6. Adding massive amounts of pollution to the atmosphere and water bodies. 7. Living in metal structures. 8. Exposure to abnormally high solar radiation levels. 9. Relocating to areas that the human has no genetic adaptation to. 10. An indoor lifestyle.

Complaining from lack of food doesn't always affect my emotions. complaining from lack of knowledge, passion, creative ideas and happiness always does.

I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure

Never doubt the courage of the French. They were the ones who discovered that snails are edible.

Love is not all you need – you will also need food, clothes and a roof over your heads. Silly, but so true.

we ask for too much salvation by legislation. All we need to do is empower individuals with the right philosophy and the right information to opt out en masse. (quoting Joel Salatin)

The Eleven king looked sternly upon Thorin, when he was brought before him, and asked him many questions. But Thorin would only say that he was starving. "Why did you and your folk three times try to attack my people at their merrymaking?" asked the king. "We did not attack them," answered Thorin, "we came to beg because we were starving." "Where are your friends now, and what are they doing?" "I don't know, but I expect that they're all starving in the forest." "What were you doing in the forest?" "Looking for food and drink, because we were starving." "And what brought you into the forest at all?" asked the king angrily. At that Thorin shut his mouth and would not say another word.

I would rather spend money on something, that fulfills me for eternity. Rather, than something that fulfills me for only an hour or two.

The longer I think about a food industry organized around an animal that cannot reproduce itself without technical assistance, the more I mistrust it. Poultry, a significant part of the modern diet, is emblematic of the whole dirty deal. Having no self-sustaining bloodlines to back up the industry is like having no gold standard to underpin paper currency. Maintaining a natural breeding poultry flock is a rebellion, at the most basic level, against the wholly artificial nature of how foods are produced.

12% of employees eat because they are hungry. 88% of employees eat because it is 1 o’clock.

In its essence, a meal is a creative act that has its genesis in the mind of someone who cares enough to plan it, gather ingredients and labor over its creation.

Man was designed in a way in which he must eat in order to give him a solid reason to go to work everyday. This helps to keep him out of trouble. God is wise.

Even feigning surprise, pretending it was unexpected and saying a ritual thanks, is surely wiser than just expecting everything so carelessly.

Eat, as nobody is watching. Enjoy food like that’s the only thing left in your world.

The word God can mean whatever you believe it to mean, for me it is the conscious stream of life from which we all come, and to which we can stayconnected throughout our lives as a source of peace, wisdom, love, support, knowing, inspiration, vitality, security, balance, and inner strength.I think that awareness is paramount, because in awareness we gain understanding, which then enables us to regain our feeling of empowerment.We need to feel empowered to make our choices conciously, about how to deal with changes in life, rather than reacting in fear (which tends to make us blind and weak).If we are aware, we can be realistic yet postive, and we can properly focus our intentions.Awareness can be quite sensual (which can add to your sense of feeling empowered). Think about how your body moves as you live your life, how amazing it is; think about nature, observe the intricate beautiful details of natural thngs, and of things we create, and breathe deeply to soak it all in.. Focus on the taste of food, the feel of textures in cloth, the feel of you partner's hand in yours; smell the sea breeze, listen to the wind in the trees, witness the colours of the leaves, the children playing; and be thankful for this life we are experiencing - this life we can all help to keep wonderful. Feel the wonder of being alive flood into you anytime you want, by taking a deep breath and letting the experience of these things fill you, even just by remembering.We all have that same stream of life within us, so you are a part of everything. Each one of us has the power to make a difference to everything.Breathe in that vital connection to the life source and sensual beauty everywhere, Feel loved and strong.

She felt about her zester the way some women do about a pair of spiky red shoes--a frivolous splurge, good only for parties, but oh so lovely.

Life is too short to eat food that doesn't taste good.

The three of us ate a fine supper of grilled trout with sorrel cream sauce, and red potatoes out of Britney's old garden behind the ruins of the Watling place, and watercress sautéed in butter for hardly a moment with a dash of vinegar, and cream custard with wild blackberries for dessert.