Food Sourcing Quotes

We have a more intimate relationship with food than with almost anything else we buy, so people are with very good reason concerned about the real story behind what they eat.

Plan to build up your food supply just as you would a savings account. Save a little for storage each paycheck. Can or bottle fruit and vegetables from your gardens and orchards. Learn how to preserve food through drying and possibly freezing. Make your storage a part of your budget.

Obviously, if I'm in Argentina, I'm going to have a steak, but I don't love meat, really. I always think about where the food came from and who had to get it.

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.

I still think it's essential for a parent to cook with their children. Weighing out the ingredients and learning where the food comes from is educational, but it also helps to place meal times at the heart of family life. We never had dinner in front of the TV.

We need to figure out a 'harvest system' to collect the produce that stores don't put out for customers to buy because it's not perfect looking. Frankly, the stuff left to rot in the storeroom is more beautiful to me than the perfect carrot. I'm a gnarly carrot kind of guy.

The industrial food system ships in high-calorie, low-nutrient, processed food from thousands of miles away. It leaves us disconnected from our food and the people who grow it.

Most people don't know where their food comes from. We're confused about the fundamentals. How does our food wind up on our plates? How exactly is it that, when I flick the switch, the lights come on?

Whenever possible, I use local, fresh ingredients, just because it tastes and feels better to eat an egg or a tomato or a hamburger that wasn't flown halfway around the world, that didn't travel on a truck and get stuck in traffic jams, that hasn't been sitting in a supermarket's refrigerator case for days.

Today, most women are surrounded by ingenious gadgets. They don't grow the peas or raise the chicken that they serve for dinner; instead they hunt and gather in the grocery store. They go through catalogs or department stores to buy clothes instead of shearing sheep, carding wool, and weaving cloth for skirts and coats and blankets.

To help producers serve larger institutional customers like schools and hospitals, USDA has helped fund new regional infrastructure like cold storage warehouses, commercial kitchens and local slaughter facilities.

Why...is the hunter who shoots a deer for venison subject to more criticism than the person who buys a ham at the supermarket? Overall, it is probably the intensively reared pig who has suffered more.

Doing this movie [Fast Food Nation] made me realize that our bodies are digesting things that it's not meant to digest. It's pretty bad for you. The cast is [now] very, very aware of where we get our food and what we put in our bodies.

Eating more consciously now feels like a way of being. I actually think about how my food got to my plate.

Country of Origin labelling is something that consumers really want, and I think it's critical to support Australian farmers.

If you're buying animal products and can go to the farm and actually see how the animals are looked after, yes, that's an important point. That's definitely the best way of assuring yourself that the animals are being well treated.

My daughter Alexandra once told me, "Mother, you're a pioneer. Now, hardly anybody cooks, but you were one of the first to stop." After 20 years of cooking, I started to appreciate the value of other people's work. So I would, say, go get a duck in Chinatown. I always had the salad and set the table, but I didn't have to clean the pots.

Much the way I want to know if my food is farm-raised, or wild, or if my orange juice is fresh or from concentrate. I also believe I have the right, and we as Americans all have the right to know what's in our food.

Don't eat anything you aren't prepared to kill. Don't kill anything you aren't prepared to eat.

People who have come to appreciate well-sourced and well-cooked food refuse to pay too much for food that they wouldn't want to pay anything for.

Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.

Know you food, know your farmers, and know your kitchen.

Food is "everyday"-it has to be, or we would not survive for long. But food is never just something to eat. It is something to find or hunt or cultivate first of all.

Understanding where your food comes from, trying to bolster local farmers and local economies and having a better connection to the food around you and the people around you, only good can come of that. I love to be involved with things like that.

Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.