The astounding variety of foods on offer in the modern supermarket obscures the fact that the actual number of species in the modern diet is shrinking. For reasons of economics, the food industry prefers to tease its myriad processed offerings from a tiny group of plant species, corn and soybeans chief among them.
Travelling the railways of Europe with a century-old guidebook can be disconcerting: fares, food, and drink seem shockingly expensive compared with what they were; trains and paddle-steamers run to unexpected timetables (assuming they’re still running at all); and not only states but whole empires have been wiped from the map.
My husband is Dutch, and his family, when you sat down to eat food at the table, you never left the table until you ate living bread and drank living water. They never left the table until they’d read Scripture together. So morning, lunch, suppertime, Scripture was always read at the table, and then there was prayer to close.
We are already perilously close to killing off the top of the oceanic food chain – with catastrophic consequences that we can’t begin to imagine. Let us not, in the heat of anger, reduce the already devastated population of great white sharks by one more member.
It’s fantastic to strive towards a nice life where you eat nice organic food and your children go to a nice school and you can afford nice clothes and nice perfume and the hypoallergenic make-up. But there’s never a day goes by, and I mean this from the bottom of my heart, that I don’t think about where I’m from.
The great thing about coming to Melbourne is that people talk about Sydney being the food capital but Melbourne is a lot more; it has that residential feel, a feeling of homeliness. When you go to restaurants, it’s known as a creative, artistic city. That’s what you get with the food.
If we tackle deforestation in the right way, the benefits will be far-reaching – greater food security, improved livelihoods for millions of small farmers and indigenous people, more prosperous rural economies, and above all, a more stable climate.
We grew up probably having as hard a life as anybody. A lot of times, we didn’t have any food on the table. At Christmas, everybody else would always get something nice, but we’d get one T-shirt or one shirt… So I want to take care of Mom and Dad… and I’m having a damn good time doing it.
I was born in London in England in 1934. I went through, as a child, the horrors of World War II, through a time when food was rationed and we learned to be very careful, and we never had more to eat than what we needed to eat. There was no waste. Everything was used.
There are blessings in being close to the soil, in raising your own food even if it is only a garden in your yard and a fruit tree or two. Those families will be fortunate who, in the last days, have an adequate supply of food because of their foresight and ability to produce their own.
I still think it’s essential for a parent to cook with their children. Weighing out the ingredients and learning where the food comes from is educational, but it also helps to place meal times at the heart of family life. We never had dinner in front of the TV.
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.
It’s never fun having to bulk up for a job on an action film, then lose weight for another role. I don’t actually mind working out, but it’s the diet: I’m half-French, so I love my food, and boiled chicken breast for breakfast is not my idea of a good meal.
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.
Our budget works to reduce and eliminate the risk of attacks at our ports, rails, in the skies, our food supply and roads by allowing for increases in many of the programs and agencies to help protect these important areas of commerce and travel.
I’d say, for me, it’s cooking that gives me a space beyond music. I love food. And somehow, music and food go together so well. Cooking is very therapeutic. That preparation, the fragrance of spices, the wafting aromas – it just sweeps aside my depression, tiredness and name what you may.
I learned from my dad’s mistakes. I think that’s why I’m so into my son. I bring him lunch every day: McDonald’s, Taco Bell, whatever junk food a kid likes, I will bring it for him. I’ve canceled gigs so I could be at moments for him. That wasn’t a big thing for my dad.
I live a healthy lifestyle and I crave healthy food. I love porridge – I have bizarre cravings for it. I love it with brown sugar and bananas, and I’m a huge fan of cinnamon – I put cinnamon on everything. I also have a sweet tooth and I don’t like to deprive myself. I think everything in moderation is the key.
It strikes me as one of nature’s greatest jokes that the types of food we all like to eat more than anything (especially in winter) are the very things that cause the most insane weight gain – mounds of fluffy mashed potato, hot, thickly buttered toast, huge, steaming bowls of pasta, great big… actually, I’ll stop there.
I learned how to cook, began reading books on food. I began to understand about nutrition. It never had occurred to me that what you ate could affect how you felt. It could affect your health. It seems obvious now, but at age 23 or 22 or whatever I was, it wasn’t obvious at all.
On this National Agriculture Day, when we all should be taking time to thank and pay tribute to America’s farmers, ranchers and their families who produce the food for our tables, we are finding those same people in dire need of our help and support.
Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don’t, you’re dead. They should really have a warning sign on them. Deflect the habanero’s heat by pairing it with sweet food.
It’s coming home to roost over the next 50 years or so. It’s not just climate change; it’s sheer space, places to grow food for this enormous horde. Either we limit our population growth or the natural world will do it for us, and the natural world is doing it for us right now.
I grew up in a modernist house, in a modernist culture. There was a love for modernism everywhere – the furniture, the books, the food, even the cutlery. So I learned very early to appreciate the value of design and the value of architecture.
Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he’s been making his whole life, and he’s still unsatisfied with the quality and every day wakes up and trains to make the best. And that is as close to a religious experience in food as one is likely to get.
