Food Quotes - Page 11

It was the same industrial logic- protein is protein- that made feeding rendered cow parts back to cows seem like a sensible thing to do, until scientists figured out that this practice was spreading BSE [mad cow disease].
Michael Pollan
Every day between now and his slaughter in six months, 534 [Pollan's steer] will convert 32 pounds of feed into four pounds of gain- new muscle, fat, and bone.
Michael Pollan
The ratio of feed to flesh in chicken, the most efficient animal by this measure, is two pounds of corn to one of meat, which is why chicken costs less than beef.
Michael Pollan
Wet milling (to produce starch) is an energy-intensive way to make food; for every calorie of processed food it produces, another ten calories of fossil fuel energy are burned.
Michael Pollan
Today it [high fructose corn syrup] is the most valuable food product refined from corn, accounting for 530 million bushels every year. (A bushel of corn yields 33 pounds of fructose)
Michael Pollan
Try as we might, each of us can eat only about 1500 pounds of food a year. What this means for the food industry is that its natural rate of growth is somewhere around 1% every year (growth of American population).
Michael Pollan
Our ancestors, who were able to survive and reproduce under unimaginably harsh environmental circumstances, refined and perfected the human genetic recipe.
Mark Sisson
Our genes still expect us to eat a higher fat diet; they still see agricultural foods (and modern foods such as sugar), as poisonous; they still see lack of sunlight and exercise as problematic. We haven't genetically adapted to modern life because there is no selection pressure in the civilised world.
Mark Sisson
Your original 'factory setting' is to be an efficient fat-burning beast!
Mark Sisson
Everyone wants to talk-talk-talk. Can't we eat-eat-eat, and then talk?
Sarah J Maas
Ethiopia is the center of origin and diversity for the majority of coffee we drink. The commodification of coffee pushes farmers to grow as much as possible by whatever means possible. This has contributed to deforestation. The place where coffee was born - the area with the greatest biodiversity of coffee anywhere in the world - could disappear. No forest, no coffee. No coffee, no forest. What we lose isn't specific to Ethiopia; it impacts us all.
Preeti Simran Sethi
The thing you learn with Potage Parmentier is that "simple" is not exactly the same as easy.
Julie Powell
In America we have gone way beyond sustenance. Eating is an activity. 'Why don’t we get lunch, and then we’ll grab some pizza.
Jim Gaffigan
I'm eating' it quick... but I'll remember it a long time.
Marjorie Kinnan Rawlings
Radiation does discriminate. If you are sedentary and eating processed foods then you will be more affected than a person that exercises and eats fresh organic food.
Steven Magee
we eat for our stomachs, but we hunger with our hearts.
Padma Lakshmi
Nearly every historic fruit and vegetable variety once found in the United States has disappeared.
Preeti Simran Sethi
Cohen testified that there was no 'direct relationship' linking heart disease to dietary fats, and that he had been able to induce the same blood-vessel complications seen in heart disease merely by feeding sugar to his laboratory rats. Peter Cleave testified to his belief that the problem extended to all refined carbohydrates. 'I don't hold the cholesterol view for a moment,' Cleave said, noting that mankind had been eating saturated fats for hundreds of thousands of years. 'For a modern disease to be related to an old-fashioned food is one of the most ludicrous things I have ever heard in my life... but, when it comes to the dreadful sweet things that are served up... that is a very different proposition.
Gary Taubes
Taste” is a noun and a verb: We all have it and we all do it. But we don’t all have a language or a system for understanding and expressing that experience… I knew chocolate was something I didn’t want to lose, but I didn’t have the words to communicate why it was so important to me, or the knowledge on how best to save it. Now I do.
Simran Sethi
How much better a man feels when he is mixed with halibut and leg of mutton and roebuck
Patrick O'Brian
There are people who eat only organic food, and then there are people who don’t have tons of money to waste.
Jim Gaffigan
food has played a central role not only in my professional but also in my emotional life, in all of my dealings with loved ones and most of all in my relationship to myself and my body. I am what feeds me. And how I feed myself at any given moment says a lot about what I’m going through or what I need. I don’t believe I am alone. Yes, we eat for our stomachs, but we hunger with our hearts. Like most people and many women, I think about what to eat all the time. I am constantly plotting my next meal, planning how and what I will shop for, and ever hatching new plans to avoid the foods I know will undermine my well-being. Foods are like men: some are good, some are bad, and some are okay only in small doses. But most should be tried at least once.
Padma Lakshmi
There was currant toast squishy with butter, caramel-marshmallow squares, strawberry boats oozing custard, chocolate exclairs that exploded with cream when the cats bit into them with their little white teeth and-- a special treat for Pleasant-- a pie made from thick slices of Bramley apple, with just the right amount of tangy in the tangy-sweet.
Anne Michaels
Foods are like men: some are good, some are bad, and some are okay only in small doses. But most should be tried at least once.
Padma Lakshmi
Got anything to eat?" I asked."You know where the gas station is," said my incredibly nurturing and maternal mother.
Susan Juby
Planted, a single corn seed yielded more than 150 fat kernels, often as many as 300, while the return on a seed of wheat was something less than 50:1
Michael Pollan
Eating cholesterol and bad fat will contribute to heart disease if and only if you bathe them in a massive lifelong overdose of insulin and glucose.
Mark Sisson
Ser Tomaso,” she said. “It is very likely we will all die.” “Or worse,” said Brown, the first words he’d said in days. Ser Tomaso made a brave face. “Perhaps,” he said. “But we will eat well.
Miles Cameron
What’s up, Albert?”“Well, I’ve done inventory at Ralph’s, and I think if I had a lot of help, I could put together an okay Thanksgiving dinner.”Sam stared at him. He blinked. “What?”“Thanksgiving. It’s next week.”“Uh-huh.”“There are ovens at Ralph’s, big ones. And no one has taken the frozen turkeys. Figure two hundred and fifty kids if pretty much everyone from Perdido Beach shows up, right? One turkey will feed maybe eight people, so we need thirty-one, thirty-two turkeys. No problem there, because there are forty-six turkeys at Ralph’s.”“Thirty-one turkeys?”“Cranberry sauce will be no problem, stuffing is no problem, no one has taken much stuffing yet, although I’ll have to figure out how to mix, like, seven different brands and styles together, see how it tastes.”“Stuffing,” Sam echoed solemnly.“We don’t have enough canned yams, we’ll have to do fresh along with some baked potatoes. The big problem is going to be whipped cream and ice cream for the pies.”Sam wanted to burst out laughing, but at the same time he found it touching and reassuring that Albert had put so much thought into the question.“I imagine the ice cream is pretty much gone,” Sam said.“Yeah. We’re very low on ice cream. And kids have been taking the canned whipped cream, too.”“But we can have pie?”“We have some frozen. And we have some pie shells we can bake up ourselves.”“That would be nice,” Sam said.“I’ll need to start three days before. I’ll need, like, at least ten people to help. I can haul the tables out of the church basement and set up in the plaza. I think I can do it.”“I’ll bet you can, Albert,” Sam said with feeling.“Mother Mary’s going to have the prees make centerpieces.”“Listen, Albert…”Albert raised a hand, cutting Sam off. “I know. I mean, I know we may have some great big fight before that. And I heard you have your fifteenth coming up. All kinds of bad stuff may happen. But, Sam—”This time, Sam cut him off. “Albert? Get moving on planning the big meal.”“Yeah?”“Yeah. It will give people something to look forward to.
Michael Grant
Exercise stimulates an increase in appetite and calorie consumption such that it results in a draw when it comes to weight management.
Mark Sisson
Our ancestors went for days without anything to eat, and carbohydrates were extremely scarce for two million years. The truth is, fat is the preferred fuel for human metabolism.
Mark Sisson
It may sound crazy, but people like to eat what they are. If they have voracious habits they can't change, they like sweet foods. If they are tight with their money, they prefer to eat bread and mashed potatoes. If they are flamboyant they like to eat elaborately thin vegetables, fried and piled up high like a fancy hat. We are all cannibals, eating the secrets we have within.
Josh Barkan
Those men ate like food had just been invented
Raynetta Manees
Pavlov’s dogs will drool at the site of any food,So go ahead and ring the bell, Sing a classical song about it and Then advertises what sells
Charmaine J.Forde
Since 1985 our [American's] consumption of all added sugars- cane, beet, HFCS, glucose, honey, maple syrup, whatever- has climbed from 128 pounds to 159 pounds per person.
Michael Pollan
[David] Wallerstein discovered that people would spring for more popcorn and soda- a lot more- as long as it came in a single gigantic serving. Thus was born the two-quart bucket of popcorn, the sixty-four-ounce Big Gulp, and, in time, the Big Mac and the jumbo fries.
Michael Pollan
Researchers have found that people (and animals) presented with large portions will eat up to 30 percent more than they could otherwise. Human appetite, it turns out, is surprisingly elastic, which makes excellent evolutionary sense: It behooved our hunter gatherer ancestors to feast whenever the opportunity presented itself, allowing them to build up reserves of fat against future famine.
Michael Pollan
Americans today spend less on food, as a percentage of disposable income (10%), than any other industrialized nation... meaning that we could afford to spend more on food if we chose to.
Michael Pollan
I love Pizza thicker, when the crust is thinner!
Jasleen Kaur Gumber
In fairy tales,” her mother used to say, “no one ever says I love you. They give food and they kiss. That’s what love is made of.
Jacqueline Sweet
The bones and shells and peels of things are where a lot of their goodness resides. It's no more or less lamb for being meat or bone; it's no more or less pea for being pea or pod. Grappa is made from the spent skins and stems and seeds of wine grapes; marmalade from the peels of oranges. The wine behind grappa is great, but there are moments when only grappa will do; the fruit of the orange is delicious, but it cannot be satisfactorily spread.“The skins of onions, green tops from leeks, stems from herbs must all be swept directly into a pot instead of the garbage. Along with the bones from a chicken, raw or cooked, they are what it takes to make chicken stock, which you need never buy, once you decide to keep its ingredients instead of throwing them away. If you have bones from fish, it's fish stock. If there are bones from pork or lamb, you will have pork or lamb stock.
Tamar Adler
Here's the thing about dessert--you want it to last. You want to savor it.
Nora Ephron
If it's dive-bombing you from the air, bury yourself in the sand. It might lose sight of you. Also, no one likes to eat food covered in sand. No one.
Andrew Shaffer
Perhaps the most important thing I came to understand during my decade at HoJo's was that Americans had extremely open palates compared to French diners. They were willing to try items that lay outside their normal range of tastes. If they liked the food, that was all that mattered. I wasn't constantly battling ingrained prejudices as I would have been in France, where doing something as simple as adding carrots to boeuf bourguignon could have gotten me guillotined, not because carrots make the dish taste bad (they are great), but because it wouldn't be the way a boeuf was supposed to be made. In France, unless a dish was prepared exactly "right," people would know and complain. In the States, if it tasted good, then fine, the customer was happy. A whole new world of culinary possibilities had opened up before me.
Jacques Pépin
Your Primal efforts must be fun, energising and easy to maintain at all times, otherwise, you are destined to fail.
Mark Sisson
Regardless of your starting point, past failures or bad luck with familial genes, you can turn things around quickly – starting with your next mail and next workout. Your genes expect you to be lean, strong, energetic and healthy.
Mark Sisson
I didn't feel like I had control over anything else in my life, but food was something I could control, so I did.
Zayn Malik
Great cooking is all about the three 'p's: patience, presence, and practice.
Michael Pollan
For about 48 weeks of the year an asparagus plant is unrecognizable to anyone except an asparagus grower. Plenty of summer visitors to our garden have stood in the middle of the bed and asked, 'What is this stuff? It's beautiful!' We tell them its the asparagus patch, and they reply, 'No this, these feathery little trees.' An asparagus spear only looks like its picture for one day of its life, usually in April, give or take a month as you travel from the Mason-Dixon Line. The shoot emerges from the ground like a snub nose green snake headed for sunshine, rising so rapidly you can just about see it grow. If it doesn't get it's neck cut off at ground level as it emerges, it will keep growing. Each triangular scale on the spear rolls out into a branch until the snake becomes a four foot tree with delicate needles. Contrary to lore, fat spears are no more tender or mature than thin ones. Each shoot begins life with its own particular girth. In the hours after emergence, it lengthens but does not appreciably fatten. To step into another raging asparagus controversy, white spears are botanically no different from their green colleagues. White shoots have been deprived of sunlight by a heavy mulch pulled up over the plant's crown. European growers go to this trouble for consumers who prefer the stalks before they've had their first blush of photosynthesis. Most Americans prefer the more developed taste of green. Uncharacteristically, we're opting for the better nutritional deal here also. The same plant could produce white or green spears in alternate years, depending on how it is treated. If the spears are allowed to proceed beyond their first exploratory six inches, they'll green out and grow tall and feathery like the house plant known as asparagus fern, which is the next of kin. Older, healthier asparagus plants produce chunkier, more multiple shoots. Underneath lies an octopus-shaped affair of chubby roots called a crown that stores enough starch through the winter to arrange the phallic send-up when winter starts to break. The effect is rather sexy, if you're the type to see things that way. Europeans of the Renaissance swore by it as an aphrodisiac and the church banned it from nunneries.
Barbara Kingsolver
To my faithful readers, because a book is like a pie—the only thing more satisfying than cooking up the story is knowing that somebody might be out there eating it up with a spoon.
Sarah Weeks
Polly had a gift for baking pies, and she poured her heart and soul into every one she made.
Sarah Weeks
Instead of going out on Saturday night as planned, I decided to stay in with a few of my closest friends from the complex carbohydrate family. Well actually, like most of my friends, they're not that complex.
Angela Pippos
Being a humble person, she gave her pie shop a humble name—PIE.
Sarah Weeks
She rested her head on his shoulder. "You're better than waffles, Matthias Helvar." A small smile curled the Fjerdan's lips. "Let's not say things we don't mean, my love.
Leigh Bardugo
The kernels of wheat entered the aperture virtually in single file, as if passing between a thumb and an index finger. To mill any faster risked overheating the stone, which in turn risked damaging the flour. In this fact, Dave explained, lies the origin of the phrase "nose to the grindstone": a scrupulous miller leans in frequently to smell his grindstone for signs of flour beginning to overheat. (So the saying does not signify hard work as much as attentiveness.) A wooden spout at the bottom of the mill emitted a gentle breeze of warm, tan flour that slowly accumulated in a white cloth bag. I leaned in close for a whiff. Freshly milled whole-grain flour is powerfully fragrant, redolent of hazelnuts and flowers. For the first time I appreciated what I'd read about the etymology of the word "flour" -- that it is the flower, or best part, of the wheat seed. Indeed. White flour has little aroma to speak of; this flour smelled delicious.
Michael Pollan
Overcooked, flabby pasta or a blob of tomato ketchup was enough to incense Frank; a plate of soggy pasta in Matteo’s Italian restaurant in Los Angeles, owned by his childhood buddy, Matty Jordan, had Frank storming into the kitchens. He looked around wildly, “Where are all the Italians?” he roared at the startled Filipino kitchen staff. Not content, he shot back upstairs and threw his plate of pasta against the wall. As he walked out, he dipped his finger in the tomato sauce and signed the smear: Picasso (Matty very good-naturedly put a frame around this later).
Fiona Ross
The quest for an ever-whiter shade of bread, which goes all the way back to the Greeks and Romans, is a parable about the folly of human ingenuity -- about how our species can sometimes be too smart for its own good. After figuring out an ingenious system for transforming an all but nutritionally worthless grass into a wholesome food, humanity pushed on intrepidly until it had figured out a way to make that food all but nutritionally worthless yet gain! Here in miniature, I realized, is the whole checkered history of "food processing." Our species' discovery and development of cooking (in the broadest sense of the word) gave us a handful of ingenious technologies for rendering plants and animals more nutritious and unlocking calories unavailable to other creatures. But there eventually came a moment when, propelled by the logic of human desire and technological progress, we began to overprocess certain foods in such a way as to actually render them detrimental to our health and well-being. What had been a highly adaptive set of techniques that contributed substantially to our success as a species turned into a maladaptive one -- contributing to disease and general ill health and now actually threatening to shorten human lives.
Michael Pollan
Satchmo was raised on steaming pots of red beans and rice, a meal so familiar that he described it as his “birthmark”—indeed, in adulthood, he often signed off letters with “Red beans and ricely yours.
Fiona Ross
Eat your food slowly and chew each bite completely (20-30 chomps is ideal) to facilitate proper digestion.
Mark Sisson
Instead, choose decaf for your second cup of the day, engage in good sleeping habits, moderate insulin production in your diet, exercise Primally and boost energy naturally with cold water plunges, deep breathing sequences, napping or quick exercise breaks after long periods of inactivity.
Mark Sisson

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