I'm a big guy, but I'm really simple with the food. I'll hit the In-N-Out or just the regular buffets.
People always ask what kind of restaurant we have, and it's like a five-minute conversation. The short answer is, 'We're creating community through food.' That's the big idea we had, the product we're exporting. And it has paid off.
In general, I try to eat food without added hormones and pesticides, but I'm not so strict that I won't have a Big Mac once in a while.
Mitt Romney has won the 2012 presidential nomination by promising Republicans that he would end a so-called 'culture of dependency' on welfare - welfare defined as 'free stuff' and food stamps for poor folks, not tax breaks for Big Oil or tax shelters for Bain executives.
I, personally, think there is a really danger of taking food too seriously. Food should be part of the bigger picture.
Probably my biggest challenge is not eating all the food that I want to eat sometimes.
We have a list of human rights - right to food, right to shelter, right to health, right to education, many such items which are considered and accepted as bill of rights. These are to be insured to people. So all nations, all societies try to do that.
Let's face it: so much of what we consume is not driven by knowledge but by basic craving and impulse. The process of what we eat starts in our heads. And no one is more in our heads than a food industry that spends billions of dollars in marketing its message in every means possible.
In the 21st century our tastes buds, our brain chemistry, our biochemistry, our hormones and our kitchens have been hijacked by the food industry.
I came to all the realizations about sustainability and biodiversity because I fell in love with the way food tastes. That was it. And because I was looking for that taste I feel at the doorsteps of the organic, local, sustainable farmers, dairy people and fisherman.
Climate change, if unchecked, is an urgent threat to health, food supplies, biodiversity, and livelihoods across the globe.
For the vast majority of world history, human life - both culture and biology - was shaped by scarcity. Food, clothing, shelter, tools, and pretty much everything else had to be farmed or fabricated, at a very high cost in time and energy.
The development of exponential technologies like new biotech and AI hint at a larger trend - one in which humanity can shift from a world of constraints to one in which we think with a long-term purpose where sustainable food production, housing, and fresh water is available for all.
The unmerited fear of genetically modified organism crops threatens scientific advancements in biotechnology needed to meet the growing global demand for safe and affordable food.
We'll continue to heal human bodies through biotechnology but we'll also increasingly feed, clothe and house the world through bioengineered systems. Ultimately, there's no reason why live animals should be used in any part of our food or goods chain and we're working to make that a reality.
I'd always vaguely expected to outgrow my limitations. One day, I'd stop twisting my hair, and wearing running shoes all the time, and eating exactly the same food every day. I'd remember my friends' birthdays, I'd learn Photoshop, I wouldn't let my daughter watch TV during breakfast. I'd read Shakespeare.
Unlike other Jewish families, we didn't go out for Chinese food on Sundays, but we spent our time in a world of baking powder biscuits and the best shrimp cocktails that ever were.
My perfect night in would be lots of bad food like biscuits and chocolate, and possibly an ice cold fizzy drink.
Friable isn't often used of food, yet its meaning lends itself perfectly to pastry and crumbly biscuits.
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.
