We must then build a proper relationship between the richest and the poorest countries based on our desire that they are able to fend for themselves with the investment that is necessary in their agriculture, so that Africa is not a net importer of food, but an exporter of food.
The food system is not a free market. In this country, we impose reasonably high standards of animal welfare - but we haven't applied the same standards to food we import, so all we're really doing is exporting cruelty from Britain elsewhere, and at the same time undermining our farmers.
How you eat is as important as what you eat. If I eat mindlessly while watching television, I get all of the calories and none of the pleasure. Instead, if I eat mindfully, paying attention and savoring what I'm eating, smaller portions of food can be exquisitely satisfying.
An adult human can last 40 days without food, a week without any sleep, three days without water, but only five minutes without air. Yet nothing is more taken for granted than the air we breathe. However, not just any air will do - it must be exquisitely designed to meet our needs. Too little oxygen in the atmosphere will kill us, as will too much.
Those of us in the Congress must confront and overcome Republican intransigence to increasing the minimum wage, extending unemployment insurance and protecting food stamps.
The purpose of farming is to deprive other species of the land and sequester it for our own use. But by perfecting the art of monoculture, it has become too easy for us to exterminate everything else, leaving no wild plants, no food for insects, and a barren land for birds.
French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way.
The only kind of seafood I trust is the fish stick, a totally featureless fish that doesn't have eyeballs or fins.
It makes sense that we came up with our public school system during the Industrial Revolution because it's like everybody is a factory worker, eating their terrible food and going back to the room where you're silent and listening to an idiot. That's an epitomizing idea, getting called 'Nothing' for your whole high school experience.
If a patient is cold, if a patient is feverish, if a patient is faint, if he is sick after taking food, if he has a bed-sore, it is generally the fault not of the disease, but of the nursing.
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 city is a place where there is no need to wait for next week to get the answer to a question, to taste the food of any country, to find new voices to listen to and familiar ones to listen to again.
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 haven't been an actor who's been able to pick and choose roles, and being a family man, it's been about putting food on the table.
When I first went to Paris in 1965, I fell in love with the small, family-owned restaurants that existed everywhere then, as well as the markets and the French obsession with buying fresh food, often twice a day.
I love this little family-owned Italian spot called Tep's Villa Roma. It has good home-style food made with love and intention.
What makes a good deli is a place that, one, is generally family-owned or owned by individuals that care. Delis that are owned by large corporations tend not to have that same soul. And two, delis that make as much of their food from scratch as possible.
Fame is a fickle food upon a shifting plate.
I think there's a chance that aliens might just see us as beef cattle, so that's us done. Whether they would inhabit us in that way is pretty fanciful because they'd probably just get from us what they could, and then I just see us as fast food.
Know you food, know your farmers, and know your kitchen.
