Food Integrity Quotes

I like Bobby Flay's attitude and his approach towards food. I think he's just passionate and very honest. I find him very honest about food and cooking and ingredients and I admire that because I think that it's easy to get away from that for various reasons.

Adopting big-business practices is one thing, and adopting agribusiness practices that would dilute the meaning of 'organic' is another. On the whole, I think we're doing a pretty good job of preserving the integrity of organic foods.

I'm unwilling to eat food that has been adulterated.

Keep a cow, and then the milk won't have to be watered but once.

People cooked with a certain integrity before fast food, 50 or 60 years ago. When the cheap food arrived, and we didn't have the education and deep cultural roots to hold on, we got swept away by fast, cheap and easy.

It's all about the fruit. A crumble should maintain the integrity of the fruit.

Mayonnaise, like hollandaise, was invented by the French to cover up the flavor of spoiled flesh, stale vegetables, rotten fish. Beware the sauce! Where food comes beslobbered with an elegant slime you may well suspect the integrity of the basic ingredients.

In Joel's view, that reformation begins with people going o the trouble and expense of buying directly from farmers they know - "relationship marketing," as he calls it. He believes the only meaningful guarantee of integrity is when buyers and sellers can look one another in the eye, something few of us ever take the trouble to do. "Don't you find it odd that people will put more work into choosing their mechanic or house contractor than they will into choosing the person who grows their food?"

Transparency is one of our core principles, We treat the food with integrity. We don't commodify it beyond recognition.

Organic farming is about buying out of a corrupt, illegal and dishonest system.

One of the pivotal moments for me was realizing that our 'food with integrity' approach at Chipotle was satisfying my passion. That's about bringing the best quality, sustainably-raised ingredients to everyone: chicken without antibiotics; beef without hormones. These ingredients were only available in high-end restaurants, not mainstream places.