I'm a terrible sort of non-fussy eater, really. I don't like posh food very much, and the more ingredients something's got in it, the less I tend to like it.
A 10-pound sack of potatoes lasts a long time.
When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food.
For me, food is all about balance. If you eat plenty of fruits, vegetables, and an appropriate amount of poultry, fish, and red meat that are sourced from good places, you're doing well. It's important to make sure that the meat you're consuming is hormone-free.
We all have incredible relationships to what we eat, to what we don't eat, to what we've eaten since childhood and what we were fed, to what food means to us. And so I find it a really powerful tool in storytelling and in opening people's hearts and their minds.
By cooking with your kids, you can help them understand that food is a powerful tool in connecting human beings.
I don't know of any cases where as a result of religious precepts a population have found themselves enjoying less food than they would have if they didn't follow this particular religion.
We trust something in a grocery store and assume it's good. We don't learn about the most precious thing in life-the food we put in our body. Educate yourself!
There's a lot of animals in the open ocean - most of them that make light. And we have a pretty good idea, for most of them, why. They use it for finding food, for attracting mates, for defending against predators. But when you get down to the bottom of the ocean, that's where things get really strange.
I have this internal cultural struggle where there's a side of me that is very Brazilian that misses the food and culture, and a side of me that's very American that really loves the structure and predictability here.
Consumer preferences for food have changed... Changed radically. I call them seismic shifts.
In theory, food writing is an aid or a prelude to actual meals: you read a recipe, and then you cook. In practice - in a 'paradox' that Michael Pollan, among others, has identified - our current gastronomic fantasies, particularly on TV, have coincided with a decline in home cooking.
You cannot escape from the biological law of cause and effect - food choices are the most significant cause of disease and premature death.
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.
The need for connection and community is primal, as fundamental as the need for air, water, and food.
The need for love and intimacy is a fundamental human need, as primal as the need for food, water, and air.
Basically, the person in the White House should be principled, should have a philosophy about food that relates directly to organic agriculture. I will continue to push for that.
We are not really privy to all that crazy stuff that goes on in the show. I go to work, eat, and talk about food. The wild things happen when we aren't around. I expected Top Chef to last three or four seasons and we are now shooting season ten.
A lot of people have this misconception that Indian food means heavy curries and complicated procedures.
The first step in reforming appetite is going from processed food to real food. Then, if you can afford organic or grass-fed, fantastic. But the first step is moving from processed industrial food to the real thing.
