Educator Quotes

To a very great extent, it's the fast-food industry that really industrialized our agriculture - that drove the system to one variety of chicken grown very quickly in confinement, to the feedlot system for beef, to giant monocultures to grow potatoes. All of those thing flow from the desire of fast-food companies for a perfectly consistent product.
To butcher a pork shoulder is to be forcibly reminded that this is the shoulder of a large mammal, made up of distinct groups of muscles with a purpose quite apart from feeding me. The work itself gives me a keener interest in the story of the hog: where it came from and how it found its way to my kitchen.
To eat well, you either have to invest money or time. If you can put in some time, the raw ingredients are not that expensive. You can eat extremely well on a budget.
To me, onions are the metaphor for kitchen drudgery. Cutting them is hard to do well, and they fight you the whole way.
To the extent we push meat a little bit to the side and move vegetables to the center of our diet, we're also going to be a lot healthier.
We are the species who cooks. No other species cooks. And when we learned to cook, we became truly human.
We have food deserts in our cities. We know that the distance you live from a supplier of fresh produce is one of the best predictors of your health. And in the inner city, people don't have grocery stores. So we have to figure out a way of getting supermarkets and farmers markets into the inner cities.
We know there is a deep reservoir of food wisdom out there, or else humans would not have survived to the extent we have. Much of this food wisdom is worth preserving and reviving and heeding.
We love salt, fat and sugar. We're hard-wired to go for those flavors. They trip our dopamine networks, which are our craving networks.
We now eat at the end of a very long and opaque food chain. Food comes to us ready-made in packages that obscure as much information as they reveal.
We spend our lives in front of screens, and cooking is one of the best antidotes.
When you cook, you get to shop. You get to vote if you want the pastured raised pork or the organic grain. You can get to help produce your agricultural system, and you give that up when you outsource your cooking. You become dependent on what's offered - and that's a shame.
When you realize the real pleasure in food comes in the first couple bites, and it diminishes thereafter, that's a kind of reminder to focus on the experience, enjoy those first bites, and as you get into the 20th bite, you're talking calories and not pleasure.
While the surfeit of cheap calories that the U.S. food system has produced since the late 1970s may have taken food prices off the political agenda, this has come at a steep cost to public health.
You can have intense food experience with less food. Europeans have intense food experiences but eat less food.
You can make real food in 20, 30 minutes, but we've convinced ourselves that it is a rocket science. It's a shame. It's the media and the food industry: they've fed our panic around time.
You can't be elected president without passing though Iowa and bowing down before corn-based ethanol, before agricultural subsidies. I mean, even McCain was a critic of ethanol, but when he got to Iowa, he was singing a different tune.
You don't need to know what an antioxidant is to eat well.
You know what a lima bean does when it's attacked by spider mites? It releases this volatile chemical that goes out into the world and summons another species of mite that comes in and attacks the spider mite, defending the lima bean. So what plants have - while we have consciousness, toolmaking, language, they have biochemistry.
You look how much sugar is in a typical supermarket loaf of bread: it's a lot of sugar. It's just become one of those sugar delivery systems in our food economy.
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