He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast with it in his heart
If you are what you eat, then I only want to eat the good stuff.
It seems like it happens pretty often - there's always something that happens that's bad. About 40 percent of the food I make doesn't come out so good, only because I'm experimenting and it just doesn't work out right. It's always a learning experience.
You know, the act of feeding someone is the ultimate act of care and affection. . . sharing yourself with someone else through food. He held another mouthful of cake under her nose. Think about it. We are fed in the Eucharist, by our mothers when we are infants, by our parents as children, by friends at dinner parties, by a lover when we feast on one another's bodies. . . and on occasion, on another's souls.
My son is so fortunate, you know. He's always going to have food. Yes, my children are going to be privileged, but that's why it's so important for them to see different realities and to travel, and they do already.
Statistics show that of those who contract the habit of eating, very few survive.
It's okay to be fat. So you're fat. Just be fat and shut up about it.
[I] learned. . . that friends are a good source of food and soul when one has not yet gotten the hang of cooking or living (as opposed to dying) alone. That nothing-not booze, not love, not sex, not work, not moving from state to state-will make the past disappear. Only time and patience heal things. I learned that cutting up your arms in an attempt to make the pain move from inside to outside, from soul to skin, is futile. That death is a cop-out. I tried all of these things.
That atomic energy though harnessed by American scientists and army men for destructive purposes may be utilised by other scientists for humanitarian purposes is undoubtedly within the realm of possibility. . . . An incendiary uses fire for his destructive and nefarious purpose, a housewife makes daily use of it in preparing nourishing food for mankind.
Fast Food Nation was boring and aimed at yuppies, and yuppies don't eat fast food.
Elsewhere the paper notes that vegetarians and vegans (including athletes) 'meet and exceed requirements' for protein. And, to render the whole we-should-worry-about-getting-enough-protein-and-therefore-eat-meat idea even more useless, other data suggests that excess animal protein intake is linked with osteoporosis, kidney disease, calcium stones in the urinary tract, and some cancers. Despite some persistent confusion, it is clear that vegetarians and vegans tend to have more optimal protein consumption than omnivores.
Trent Lott saved my family. I needed three things from him personally, and he came through for me. He made sure that the ice that we desperately needed was delivered. He got us ice, insulin and water. The food came as well. He put politics aside and made sure my family was ok. I will always thank him for that.
If we gave up eating beef we would have roughly 20 to 30 times more land for food than we have now.
Food can heal and renew. Food can be your anti-aging medicine.
Truths are first clouds; then rain, then harvest and food.
It's not an easy option. The essence of travel is letting go of habit and prejudice and relishing the unfamiliar. Food you've never eaten before, a language you've never spoken before, religion that mystifies, customs that confuse, politics that perplex, all question everyday assumptions about how you live your life.
If kids grow kale, kids eat kale. If they grow tomatoes, they eat tomatoes. But when none of this is presented to them, if they're not shown how food affects the mind and the body, they blindly eat whatever you put in front of them.
An understanding of what food is and how cooking works does no violence to the art of cuisine, destroys no delightful mystery. Instead, the mystery expands from matters of expertise and taste to encompass the hidden patterns and wonderful coincidences of nature.
Things that really matter are the things that gold can't buy, so let's have another cup o' coffee and let's have another piece o' pie.
But some of us are beginning to pull well away, in our irritation, from. . . the exquisite tasters, the vintage snobs, the three-star Michelin gourmets. There is, we feel, a decent area somewhere between boiled carrots and Beluga caviare, sour plonk and Chateau Lafitte, where we can take care of our gullets and bellies without worshipping them.
