The delicate sweetness of just-picked vegetables is always worth savoring.
I like Monoloco in Petersfield, Hampshire, and Little Dorrit in London's Borough Market. Everything's delicious, healthy, and inexpensive.
Clean, tasty, real foods do not come processed in boxes or bags; they come from the earth, the sea, the field, or the farm.
If you come to The Kitchen and get a pork chop with polenta, which is our kind of food - simple - there is only one way it should taste at The Kitchen.
Buying from a local farmer can mean that he makes a two-hour extra truck drive, which can damage the environment more than a bunch of bananas on a boat.
We need a president who understands the contributions and values of rural America, a president who understands the men and women who are up at 5 a.m. every day to grow the food that we put on our tables.
In San Francisco, the majority of the restaurants are ingredient-driven. In New York, that is true as well, but there's also a greater focus on technique.
We're setting up an urban farm for kids on more than 20 acres in New Orleans. We want to make this a world-class educational center for the community.
Wherever possible, I like to use home-grown or locally produced ingredients.
America's ranchers and farmers produce the highest-quality products in the world.
Agriculture was the first manufacturing industry in America and represents the best of all of us.
My diet has definitely become greener; however, I am a big proponent of everything in moderation. I enjoy having a farm-to-table dinner, as well as indulging in a special, decadent treat on occasion.
We need a strong farm bill that gives assistance to farmers during times of drought, creates markets for local goods, protects our environment, and helps struggling families bridge the gap between hard times and a full dinner table.
To keep farmers on the farm we must maintain a strong farm safety net, but we will also have to build a thriving companion economy to compliment production agriculture in rural America.
I think one thing that kids who grow up on farms really have going for them is they have exposure to death and birth in a totally different way. I think it takes away a little bit of the mystery and a little bit of the fear, and I do wish I had that. And I wish I was able to grow my own food.
I adore summer entertaining. For a dinner party at the farm, I might prepare homemade fettuccine with porcini mushrooms, soft-shell crabs, spinach from the garden, and lemon tarts with fraises des bois for dessert.
We grew up in a farming family, so I always ate non-processed food and fresh produce.
Our farmers have become family.
I grew up on a farm, and I had good, natural South Tyrolean food.
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.
I think America's food culture is embedded in fast-food culture. And the real question that we have is: How are we going to teach slow-food values in a fast-food world? Of course, it's very, very difficult to do, especially when children have grown up eating fast food and the values that go with that.
The youthful vibe Nashville exudes is intoxicating and contagious, especially amongst the culinary scene, which lures so many great young chefs to places like City House and Rolf and Daughters.
I loved the experience of going to the farmers' market, seeing where your food is grown, turning it into something delicious.
I think it's important for children to know where their food comes from and how much work it takes to produce the items we eat in our home.
If people are prepared to eat locally and seasonally, then they probably do pretty well in terms of environmental impact.
