Food

An Englishman teaching an American about food is like the blind leading the one-eyed.

If the first requisite for writing well about food is a good appetite, the second is to put in your apprenticeship as a feeder when you have enough money to pay the check but not enough to produce indifference of the total.

The primary requisite for writing well about food is a good appetite. Without this, it is impossible to accumulate, within the allotted span, enough experience of eating to have anything worth setting down.

Wherever I go, as long as I get a hot vegetable dish, I am okay. If I am in Gujarat, I have Gujarati food. If it's Shillong, it's northeastern.

Since almost all Negroes are workers, live on wages, and suffer from the high cost of food, clothing and shelter, it is obvious that the Republican and Democratic Parties are opposed to their interests.

I am not a vegetarian because I love animals, I am a vegetarian because I hate plants.

When I get down to Louisiana, I get to have a taste of some of that great food.

I know it sounds weird, but the food that I eat, it doesn't make a big difference, and it never has. So, I've saved a ton of money not buying a lot of alcohol, not going out to restaurants too much. So, I think it's part of our culture, and it's part of a social activity more than anything else.

I'm typically a 'just drink water' kind of guy. I was a bodybuilder in high school, so I used to - food to me was, 'there are this many grams of carbohydrates and proteins, and I need these micronutrients in order to grow and be fit,' and I ate in order to live and not live in order to eat, and I think most people are the opposite.

I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.

Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.

Latin food suffers like Chinese. You can do marginal Chinese and be successful. You can do crappy Mexican and be packed.

I think there is a real misconception about Indian food being super spicy. And I know that's because when you go into an Indian restaurant, it is pretty spicy. But it doesn't have to be. In fact, my husband can't handle a lot of heat. I've had to temper my cooking so that he can eat with me.

I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from.

I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices.

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.

I've always wanted to be someone with credibility, and I want my food to speak for myself.

The food in south India is the food that I really love because it reminds me of home.

In America, people think being South Asian is still kind of exotic. When you go outside New York and Chicago and L.A., there are people who have never tried Indian food... they've never even tasted it!

I'm not really a food connoisseur.

Well, sometimes if I go out to dinner with my family, people will come up to me and put their hand across my plate for me to shake, sometimes when I have a bite of food in my mouth. I find this a bit disturbing.

Ten years ago I said, you know, my goal is to be able to get food on the table. What I'm trying to say by that is trying to create a vibrant, capable and effective middle class. The quicker and stronger that we can be able to do this, the easier it is for political reform to move forward.

What's my favourite food? One you order out.

It is as necessary for man to live in beauty rather than ugliness as it is necessary for him to have food for an aching belly or rest for a weary body.

I cook a little bit. I make a Hungarian dish called chicken paprikash that's out of this world. I'll give a heads-up to all of your readers that it doesn't have to be between Thai and Mexican every night. Toss some Hungarian in every once in a while. You will not be sorry. Good, solid peasant food.

Going to a restaurant is one of my keenest pleasures. Meeting someplace with old and new friends, ordering wine, eating food, surrounded by strangers, I think is the core of what it means to live a civilised life.

You can't have a decent food culture without a decent coffee culture: the two things grow up together.

Whether it is Obamacare, the stimulus, Wall Street bailouts, the food safety bill - on vote after vote, Bill Nelson has chosen to side with Harry Reid, Nancy Pelosi, and President Obama over the people of Florida.

I knew what I was getting into: 72-ounce steaks, shakes by the quart, atomic wings. When I landed 'Man v. Food' in 2008, I accepted the fact that my weight would fluctuate. But instead of stressing about the scale, I made my long-term health a primary concern.

I was logging 15-hour days, sampling food every minute. I had access to these amazing dishes, and it was easy to lose sight of how quickly the bites added up.

In a day and age when there are so many culinary competitions - ranging from contests of taste to those of technique - The World Food Championships will be the ultimate food competition.

'Man v. Food' was the biggest career-defining opportunity. I went from anonymity to someone of note with access to amazing eateries.

My most memorable food challenge was probably the Big Texan in Amarillo. All the big executives called me because it was such an iconic challenge, and a victory in that would be a legitimizing device for myself as much as for the show.

Now you can get artisanal everything - pickles, coffees, house-cured meats, mustard. The pendulum has swung back to this kind of food, and it gives me the greatest hope for the future, especially because we're living in a time with issues like polluted Gulf Coast seafood and food labeled organic that may not really be organic.

Super polished signage is not always a good sign. I'm always looking for places that you have to know about to find. Also, just food-wise, if I'm eating ethnic cuisine - I hate that phrase, but still - If I'm eating Mexican food, I'm looking to see that there are Mexicans in the restaurant. They know if the food is being made right.

There's no way that I could have known about a 72-oz. steak challenge in Amarillo unless thousands upon thousands of locals and travellers alike had attempted it. I guess if 'Man V Food' is me paying homage to these legends, then I suppose 'Man V Food Nation' is the legacy.

The best compliment came from Knopf's Sonny Mehta. We were at lunch in New York with my editor, Gary Fisketjon, it was my first time meeting Sonny, and after ordering our food, he turned to me and said, 'Adam, I read 'Mr. Peanut' in two days, every page surprised me, and that, I can assure you, doesn't happen often.'

I'm a runner. Not a race runner, but I just love to run, and I don't think I've ever tasted such amazing food like I've tasted in the whole entire New York.

My favorite food was seafood, and that's all I used to eat. And then there I was, 27 years old, and bam, I have this allergic reaction - and it's life-threatening. So it's very important to spread the word and spread awareness so people can be better prepared in case anaphylaxis occurs in their life.

Seafood was always my favorite food. I mean, fried lobster? Come on. Once I found out shrimp, scallops and lobster were my allergic triggers, I had to change my diet.

When I'm out, maybe I'm looking at the fried chicken, but I know I need to order the grilled. But I'm still from the country. I love my fried food and my neck bones and all that, too.

I'm Japanese, but restaurants in my hometown served the most sanitized versions of California rolls. I grew up eating a lot of Japanese food at home that my parents or grandparents made.

Food is so important - it sustains us, it provides a social focal point, and it is fun. I cannot unravel the difference between love in my family and the preparation of food because they are so closely woven.

A crust eaten in peace is better than a banquet partaken in anxiety.

Top creative and innovative talent wants to live in a vibrant, transit-friendly, global city that offers access to not only great jobs but also great food, entertainment and culture.

My family background is Mexican, and I was born in Chicago. It's pretty much family tradition every time we get together for Christmas and major holidays to sing. Our family time is centered around the food and a little bit of performing for one another.

I love food. I'm not a great cook, but I love to cook, and I like how different it is from writing.

If 98 out of 100 doctors tell me I've got a problem, I should take their advice. And if those two other doctors get paid by Big Snack Food, like certain climate deniers get paid by Big Coal, I shouldn't take their advice.

I was an organizer in the Food, Agricultural and Tobacco Workers Union down in North Carolina.

I don't consider myself a food person. I'm no Bobby Flay. I'm no Emeril or Paula Deen, and I'm certainly not Rachael Ray.

If I was having a bad day, eating was like self-medicating. But if you abuse food, you still have to use that substance that you abuse every day. You have to learn to use it responsibly.

You can't go wrong with relatively simple comfort food. It's also about ease. Some cook to impress. I cook for people to enjoy the food.

I was raised by a single mother who made a way for me. She used to scrub floors as a domestic worker, put a cleaning rag in her pocketbook and ride the subways in Brooklyn so I would have food on the table. But she taught me as I walked her to the subway that life is about not where you start, but where you're going. That's family values.

I am not a foodie, thank goodness. I will eat pretty much anything. A lot of my friends are getting incredibly fussy about food and I see it as a bit of an affliction.

I remember going to university, and the people who'd left home for the first time looked at the food and were horrified. Whereas, my view was that if it was vaguely edible, then it's fine.

What bothers me is that there is so much emphasis on food, rather than gathering and meeting - so that there is all this effort in creating the right food, whereas the food is only a small part of whether the encounter is successful or not.

Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.

I don't do the same food in Tokyo that I do in Vegas and vice versa. If I did that, two weeks later I would have no customers.

I would never be able to lead the insane lifestyle I do, traveling all over the world, if I wasn't eating food that was simple and healthy.

It's striking and unique in London how you know to create this alchemy between the concept, the food, the music, the staff. From the beginning to the end, with all these different elements, it tells a full story that you know very well how to develop and cultivate.

I love oatmeal. To me, it's not boring. I agree that ordinary oatmeal is very boring, but not the steel-cut Irish kind - the kind that pops in your mouth when you bite into it in little glorious bursts like a sort of gummy champagne.

While it is true that we must seek value added industries like food processing plants and call center operations, we must do what is necessary to expand and develop our economic profile.

It's a funny thing about me. I don't have any interest in food most of the time now, although when I was a kid I was always hungry.

I think e-mail is representative of our fast food mentality in the United States, where everything has gotten faster and faster, and we're required to respond to inputs more quickly with less time for thought and reflection. I believe that we need to slow down.

My three addictions of choice are food, love and work.

When I'm not on the road, I try to intake about 300 grams of protein a day, which is a lot. I got really into how your body absorbs it and how you feel and how crazy it is when you intake that much food and actually feel better, your brain works better, and you actually lose weight even though you're eating more. It's so methodical.

New Orleans is New Orleans. It's a great city and fun and great food. It's one of those cities that when you are working hard hours like we work, you have to do as much as possible to stay out of trouble. Not much of a problem for me, but in New Orleans, trouble tries so much to find you.

The way America sees Mexico, if they have any sense of it, is like Taco Bell. Our countries are neighbors, and the only hard food to get in America is true Mexican. It's impossible to find, even in L.A. Why is that?

Most of the food imported to Russia came from China.

I make a fair amount of my food choices for environmental-type reasons than nutrition or taste. I'm trying to minimize impact, which is something most people don't necessarily think about when they're shopping.

A lot of food criticism has a similar flavor to it, and I'm probably going to write about it in a different way.

I'm not a food critic, and I'm not really an authority to write anything on food.

It's easy to be lazy when there's food lying around backstage or there's a fast-food joint a couple blocks away. But if you walk a little further, ask around a bit, of course there are exciting things to discover.

Since the beginning of LearnVest, I've never left the office for food.

Food is so heavily connected to memory.

Food is ever-changing and ever moving forward and getting more and more complex.

For me no good food is illuminated without acidity.

The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef.

As a culture, we really like our food passive.

I feel like things are weirder in our food production chain than I can even make up. I wouldn't invent pink slime, but pink slime exists: It's a non-fictional entity. Like, that stuff grosses me out so much, I couldn't make it up.

I feel like women bond with other women in this nonverbal way, where they take on each other's gestures. You start dressing more like each other, you eat the same food... It's a way of expressing regard: I want to be like you. Which is flattering, but if you view it another way, terrifying.

I don't always buy organic food. It is more expensive.

I've always preferred food be on the blander side.

Unless everyone grasps the importance of having only two children per couple, wars won't be over just oil anymore, they will be over water and food.

Did I get to go to my friends' houses and eat junk food? Sure. And I'm a great cook. And, guess what? There's no prepared food in my house.

A heart can no more be forced to love than a stomach can be forced to digest food by persuasion.

I am a misanthrope and yet utterly benevolent, have more than one screw loose yet am a super-idealist who digests philosophy more efficiently than food.

In all works on Natural History, we constantly find details of the marvellous adaptation of animals to their food, their habits, and the localities in which they are found.

I love food and I love living.

I'm a writer who stacks cat food for a living. It's true: I have a master's degree in creative writing, I've published two critically successful books, and I get paid to replenish the shelves of my local food co-op with pet food, sponges and toilet paper. Nine days out of 10, I do it quite happily.

I cry when I don't get food on time. I am not cranky but have the heart of a child. I cry and laugh at most times. I have the sensitivity of a child.

According to my mother, there pretty much wasn't anything I wouldn't eat as a child. Not just try, but eat. I was even inclined to dig into stuff about which she expressed open disgust - lobster and other shellfish, and cheap Chinese food with pepper so hot it made your gums feel like a medieval dentist had been at them.

I could make a martyrly claim to having been the victim of childhood enslavement when I report that I started regularly cooking with my mother at a hot stove when I was five. But the truth is I wanted to cook. Cooking meant being near food.

Poverty is relative, and the lack of food and of the necessities of life is not necessarily a hardship. Spiritual and social ostracism, the invasion of your privacy, are what constitute the pain of poverty.

It seems everyone wants to know if I have an eating disorder, and playing an anorexic character on 'Make it or Break It' probably didn't help much. To set the record straight, I certainly do not have an eating disorder. I think as anyone can gather, I love food, and it is not just a front to cover up the fact that I don't eat any.

From the first I became convinced that what I must look for was lead dust and lead fumes, that men were poisoned by breathing poisoned air, not by handling their food with unwashed hands.

Food simply isn't important to me.

You can't make a souffle rise twice.

If we want to fight people in the world, we should fight them with pillows - pillows stuffed with food, medicine, music... That would be so much cheaper than bombs.

A lot of equipment can get in the way of the connection with food, with touching and feeling.

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.

Basically, the person in the White House should be principled, should have a philosophy about food that relates directly to organic agriculture. I will continue to push for that.

Buy foods from nearby farms and have that food served in the cafeteria.

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.

English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.

First, kids should be involved in the production of their own food. They have to get their hands in the dirt, they have to grow things. They also have to become sensually stimulated, and the way to begin is with a bakery.

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.

Food culture is like listening to the Beatles - it's international, it's very positive, it's inventive and creative.

Food isn't like anything else. It's something precious. It's not a commodity.

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.

I believe there should be breakfast, lunch and afternoon snack, all for free and for every child that goes to school. And all food that is good, clean and fair.

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.

I am disappointed because nobody is talking about food and agriculture. They're talking about the diets of children, but they're talking about Band-Aids. We're not seeing a vision.

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.

I do feel like food should cost more, because we aren't paying farmers a living wage. It has to cost more.

I don't want food that comes from animals that are caged up and fed antibiotics. I am really suspicious of that kind of production of meat and poultry.

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.

I just hope Americans come to understand that food isn't something to be manipulated by our teeth and shoved down our gullet, that it's our spiritual and physical nourishment and important to our well-being as a nation.

I know once people get connected to real food, they never change back.

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.

If I weren't involved with food, I'd be working in architecture. Design is that critical to me.

I'm unwilling to eat food that has been adulterated.

In countries around the world, people spend more money on food because they know how precious it is.

It's hard to come into a new relationship with food unless you're engaged in an interactive way at an early age, it's hard to change your values.

The act of eating is very political. You buy from the right people, you support the right network of farmers and suppliers who care about the land and what they put in the food.

Organize yourself so you aren't struggling to shop at the last minute. When you have real food, it's very easy to cook.

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.

The problem with living in a fast-food nation is that we expect food to be cheap.

The fact that most kids aren't eating at home with their families any more really means they are eating elsewhere. They are eating out there in fast food nation.

The way we subsidize food makes it cheaper to go to McDonald's and get a hamburger than a salad, and that's insane. It's pure government policy.

We all need to know how to cook. I can buy a chicken and have many meals come from it. Is it affordable? Yes. Cheap? No. I want to pay the farmers the right price for food. They deserve it. They are the most important people in the country besides our teachers.

Usually, cheap food is not nutritious. You're feeding people, but you're not really feeding people something that is good for them.

We have to bring children into a new relationship to food that connects them to culture and agriculture.

We have to understand that we want to pay the farmers the real price for the food that they produce. It won't ever be cheap to buy real food. But it can be affordable. It's really something that we need to understand. It's the kind of work that it takes to grow food. We don't understand that piece of it.

You do need some dispensation for local farmers, because the fast food industry will promote the unsanitary conditions of farming. With vegetables, you have to be careful where they come from, you have to know the farmers and trust them. If you buy from the farmers' market, it's already been investigated.

I'm really not a TV junkie... OK, I kind of am a TV junkie, but I'm much more of a movie junkie - my junk food is romantic comedies I've seen a million times.

Anything is food for starting a song. A song can start with a lyric idea or a melody or just a sound that inspires.

I carry my own food around on tour, I permanently have carrier bags full of cereal and bananas.

Asking questions is what brains were born to do, at least when we were young children. For young children, quite literally, seeking explanations is as deeply rooted a drive as seeking food or water.

I'm a big State Fair person, and my main goal is to eat as much food as possible, but I tend not to do the foods on a stick. But I like Big Fat Bacon.

I have encouraged my kids to eat well from day one. I add flavor - herbs and spices - to everything because I don't want them getting used to starchy, bland food. I also want them to experiment - they don't have to love everything, but they do have to try it.

There are times, like after a long day of work, when the thought of an easy drive-through is enticing. But then I remember how crappy I felt when I ate fast food in the past, and it inspires me to head to the grocery store or my local farmer's market and whip up an easy but healthier option.

The number one mistake is giving pets table scraps. I made the mistake thinking I was showing my dog love by giving her food and treats. You see a tiny 4 oz. piece of cheese, but for a Boston Terrier like mine, that's like one and a half hamburgers. That's unhealthy.

Agriculture is not crop production as popular belief holds - it's the production of food and fiber from the world's land and waters. Without agriculture it is not possible to have a city, stock market, banks, university, church or army. Agriculture is the foundation of civilization and any stable economy.

Almost all the knowledge required to produce more food than eroding soil is available today - we just need to use that knowledge within a holistic paradigm - managing agriculture holistically, forming the policies that undergird it holistically.

Well, first of all, we've got to get away from being offended by the truth. We've seen a 41 percent increase in food stamp recipients across the United States of America since President Obama was sworn in in January 2009. That has nothing to do with black, white, Hispanic or whatever. It's a fact, and we need to, you know, deal with that.

I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.

What do you actually need? Food, clothing and shelter. Everything else is entertainment.

A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. And there are a lot of shows that do that.

Everything in food is science. The only subjective part is when you eat it.

I kept thinking, 'Somebody has to make a food show that is actually educational and entertaining at the same time... a show that got down to the 'why things happen.' Plus, I hated my job - I didn't think it was very worthwhile.

I say grace. I'm a big believer in grace. I happen to believe in a God that made all the food and so I'm pretty grateful for that and I thank him for that. But I'm also thankful for the people that put the food on the table.

I spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time.

The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.

The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.

You don't want flame to hit your food. Flame is bad. Flame does nasty things to food. It makes soot and it makes deposits of various chemicals that are not too good for us. The last thing you really want to see licking at your food while it's on a grill is an actual flame.

You know most of the food that Americans hold so dear - things like hamburgers and hot dogs - were road food, but even before they were road food, they were peasant food.

When I was a kid, I was fat, and I was teased mercilessly. But once I grew up and got out of my unhealthy relationship with food, for the most part I've had a very healthy view. If I ever find myself getting worried about how I'll look on the red carpet, I'll take a step back and look at what's really going on inside.

I'm not into fad diets, I'm not into depriving. I like fast food, and I like chocolate.

I don't like posh hotels. I like small, eclectic hotels, and luxury for me would mean really good company with good food in a really funky, beautiful house in the middle of a field where someone came and serviced the place for us.

I watch Letterman. Once in a while, on the odd night, I'll catch the Food Network and watch 'Ace of Cakes,' which I'm kind of obsessed with.

I'm a really good cook. I bake a lot. I cook dinner most nights. I cook everything from Italian food to Mexican food. But if I'm going to some place and it's a potluck, I'm always the one to bring dessert!

Well, it's very easy for me to gain weight, but even though I tried not eating for a week when I was really young, I couldn't do it any longer because I liked my food too much.

The food we ate was Indian, and both my mother and father were very deep into the ancient philosophy of India, so it could well have been an Indian household.

The prejudice was so bad in the United States at that time that a dark person with a white person would not be served in a restaurant. My father, mother, and I would try it occasionally. We would sit there, and the food would never come.

You feel better when you're eating food that retains nutritional value.

When I eat cilantro, it's like someone sprayed perfume down my throat. It closes up my throat, even if there's only a little piece. I like Mexican food, and I'll go out to a Mexican restaurant and tell them, 'Look, I will die if you get cilantro in my food.' Then there's always that one little piece that falls in, and I gag.

I try to work out at the least 3 days a week, and I aim for 4 to 5 days a week. I try to eat healthy, but I'm not going to say I'm best the best at that. I won't allow myself to buy junk food, but if it's somewhere and it's free, I'll eat it.

Indian films are like our food or our sense of dress or our languages: there's a great variety, and it changes every 100 miles, but there is something in common, a national Indian essence, that binds them all together.

Understanding where your food comes from, trying to bolster local farmers and local economies and having a better connection to the food around you and the people around you, only good can come of that. I love to be involved with things like that.

My ideal meal varies, depending on the time of year. Lobster on a deck overlooking a beach at sunset is one - but all my kids have to be there, because they are all lobster-lovers. Making a bolognese sauce over pappardelle for my husband on a winter evening, because he loves my bolognese sauce and it's his comfort food.

I need to tone up, as I eat a lot of fast food. I love Maccy D's, Subway and Domino's.

You walk off the plane in Rio, and your blood temperature goes up. The feel of the wind on your face, the water on your skin, the taste of the food, the music, the sexuality, Brazilians are very comfortable in their sexuality.

I love tiny, plastic realistic food magnets. I don't know why. They're hilarious.

I have a lot of fake food in my apartment, but I'm picky about it. Old plaster food, like from the '50s is really nice, hollowed out paper-mache food from old plays - the new stuff just looks too good.

I love theatrical props: a cup filled with solid fake tea, say, or a collection of fake food, including a rubber turkey, which, during the holidays, I wrap in tinfoil so it appears to have just come out of the oven.

I swear I want to be a food model.

People who shop in health food stores never look healthy.

I love food.

I'm pretty earthy, I nursed forever because I liked it and my kids liked it, but at the same time I'm very laissez-faire about stuff like bedtimes and food.

I like to work out every day. I run, walk, do machines. I'm not neurotic about food. My rule is, don't let yourself get over a certain weight. If you gain 5lb, stop before it gets worse.

I don't think it ever does any harm in any business to feel that there is someone there who cares about it. If you look at any business, fashion being the most obvious, the aura, or the reality of the designer, is part of what creates it. It's true in luxury goods stores and in good food stores. It leaves a palpable sense that someone cares.

I don't like to lay down on my food - it's not good for you. I like to take a walk, then meditate and read the Bible.

I went to a nutritionist, my diet is pretty clean, but I wanted to get some more knowledge and understanding in some areas. My two favorite things, Clif Bars and lattes, she just destroyed in our first meeting. Coffee is fine, but soy is the most genetically modified food that we eat.

The cure until the late 1940s, when there was an antibiotic discovered for tuberculosis, was basically rest. It was fresh, cold air, lots of food - five meals a day, lots of sleep, not very much talking, and for some people, complete stillness.

I love eating shabu-shabu in Japan - a kind of beef hotpot. But if you're talking about authentic, traditional food, then Italian cooking is one of the best in the world.

It's important for me who is at the table with me, the moment when everyone speaks to each other and everyone listens. If there's good food, it's much better.

I'm a simple hillbilly. I don't like eating modern, industrialized, fast food. I grew up eating home-cooked food. So when I'm traveling abroad, like when I recently received a six-month writing fellowship to Iowa in the U.S., I like to cook my own food.

It is an honor to open in New York City and to have the opportunity to serve and share our family's version of American Chinese food and hospitality. New York City deeply influenced my passion for food and service, and it feels good to be back.

Panda - We're not really selling Chinese food, you know. Our real purpose is about developing people.

I still like being in North of England and I keep a place there. But there are a lot of things about the Continent that are to be preferred. The social institutions work better, women have a better position in society and the food is another thing.

All artists are people of growth. It's like food, you take the good and leave the rest.

Food really is fuel - and hydration as well - but for athletic activity, you really got to take it seriously, or else it can negatively impact your performance.

The sweetest thing we ever had was, like, animal crackers in the pantry. I think my parents sort of passively made sure that we didn't have a lot of junk food at our disposal, and I think that helped me and all my siblings growing up with how to approach nutrition and eating right.

Most small business owners are not particularly sophisticated business people. That's not a criticism, they're passionate about cutting hair or cooking food, and that's why they got in the business, not because they have an MBA.

It takes four months to ship food aid and 40 percent of the cost is in the shipping. People cannot eat shipping costs. We have had people die when there are surpluses in the markets.

I like the relative literacy of at least some of England. I mean, I didn't come for the food or the weather!

Everyone prefers some foods over others, but some adults take this tendency to an extreme. These people tend to prefer the kinds of bland food they may have enjoyed as children - such as plain or buttered pasta, macaroni and cheese, cheese pizza, French fries and grilled cheese sandwiches - and to restrict their eating to just a few dishes.

Get people back into the kitchen and combat the trend toward processed food and fast food.

St. Louis has a lot of weird food customs that you don't see other places - and a lot of great ethnic neighborhoods. There's a German neighborhood. A great old school Italian neighborhood, with toasted ravioli, which seems to be a St. Louis tradition. And they love provolone cheese in St. Louis.