English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.
— Alice Waters
Create a garden; bring children to farms for field trips. I think it's important that parents and teachers get together to do one or two things they can accomplish well - a teaching garden, connecting with farms nearby, weave food into the curriculum.
If we don't preserve the natural resources, you aren't going to have a sustainable society. This is not something for Chez Panisse and the elite of San Francisco. It's for everyone.
I was a very picky eater.
We have to understand that we want to pay the farmers the real price for the food that they produce. It won't ever be cheap to buy real food. But it can be affordable. It's really something that we need to understand. It's the kind of work that it takes to grow food. We don't understand that piece of it.
My mother made a lot of things because she thought they'd be healthy for us. There were some very unfortunate experiences with whole wheat bread and bananas. I always tried to get rid of that sandwich and eat one of my friends' lunches.
I have a fireplace in my kitchen that I light every night, no matter what.
Usually, cheap food is not nutritious. You're feeding people, but you're not really feeding people something that is good for them.
I know once people get connected to real food, they never change back.
We make decisions every day about what we're going to eat. And some people want to buy Nike shoes - two pairs, and other people want to eat Bronx grapes and nourish themselves. I pay a little extra, but this is what I want to do.
My kitchen has a wood-burning oven, a large worktable, and windows all around, including one above the sink. I think whoever is washing the dishes needs to have a lot of beauty around.
I used to do calligraphy, and I'm afraid that has lapsed, but I've always been interested in book printing.
A whole set of values comes with fast food: Everything should be fast, cheap and easy; there's always more where that came from; there are no seasons; you shouldn't be paid very much for preparing food. It's uniformity and a lack of connection.
You do need some dispensation for local farmers, because the fast food industry will promote the unsanitary conditions of farming. With vegetables, you have to be careful where they come from; you have to know the farmers and trust them. If you buy from the farmers' market, it's already been investigated.
I want every child in America to eat a nutritious, delicious, sustainably sourced school lunch for free.
In Berkeley, we built the garden and a kitchen classroom. We've been working on it for 12 years. We've learned a lot from it. If kids grow it and cook it, they eat it.
The act of eating is very political. You buy from the right people, you support the right network of farmers and suppliers who care about the land and what they put in the food.
This is the power of gathering: it inspires us, delightfully, to be more hopeful, more joyful, more thoughtful: in a word, more alive.
My real emphasis is on the farmers who are taking care of the land, the farmers who are really thinking about our nourishment.
I used to think that I wanted to be a hat maker, but I don't think that would have worked out.
In countries around the world, people spend more money on food because they know how precious it is.
I have a love affair with tomatoes and corn. I remember them from my childhood. I only had them in the summer. They were extraordinary.
I'm an optimist. I'm hopeful.
I feel that good food should be a right and not a privilege, and it needs to be without pesticides and herbicides. And everybody deserves this food. And that's not elitist.
I wanted people to come to the restaurant and feel at home, so I put it in a house.
Whenever I want to know how to cook something, I can't ask one chef - I have to ask six.
The biggest thing you can do is understand that every time you're going to the grocery store, you're voting with your dollars. Support your farmers' market. Support local food. Really learn to cook.
Buy foods from nearby farms and have that food served in the cafeteria.
The fact that most kids aren't eating at home with their families any more really means they are eating elsewhere. They are eating out there in fast food nation.
A lot of equipment can get in the way of the connection with food, with touching and feeling.
I once had an Early Girl tomato at my friend Jay's house, and I thought that was the best thing I'd ever had. But then I visited friends in Senegal, and I ate sea urchin pulled fresh out of the sea. It tasted like the ocean.
I can remember the three restaurant experiences of my childhood. All I wanted to do on my birthday was to go to the Automat in New York... but I don't know if you consider that a real restaurant.
I can't imagine leaving the restaurant. It's hard for me to separate my life from my work; I'm really thinking about what we're doing every day.
I don't want food that comes from animals that are caged up and fed antibiotics. I am really suspicious of that kind of production of meat and poultry.
We all need to know how to cook. I can buy a chicken and have many meals come from it. Is it affordable? Yes. Cheap? No. I want to pay the farmers the right price for food. They deserve it. They are the most important people in the country besides our teachers.
I have been talking nonstop about the symbolism of an edible landscape at the White House. I think it says everything about stewardship of the land and about the nourishment of a nation.
People have become aware that way that we've been eating is making us sick.
If I weren't involved with food, I'd be working in architecture. Design is that critical to me.
Food culture is like listening to the Beatles - it's international, it's very positive, it's inventive and creative.
The way we subsidize food makes it cheaper to go to McDonald's and get a hamburger than a salad, and that's insane. It's pure government policy.
