Locally Sourced Quotes

Clean, tasty, real foods do not come processed in boxes or bags; they come from the earth, the sea, the field, or the farm.

To me, you make a tradeoff. It might be a little bit more expensive. But you're getting a better tasting, higher quality food that's going to be better for your health and better for the environment.

We grew up in a farming family, so I always ate non-processed food and fresh produce.

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.

One of my rules is pay more, eat less. You do get what you pay for, and if you're willing to pay more for pastured eggs or grass-fed beef, you're getting something that's more delicious, and you'll feel better about eating it.

My role as a chef is respecting the produce. Why should I change and mask the original flavors of the produce that I'm utilizing?

Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar. It should be slow-cooked and seasonal. That's my vision.

If you're looking for can-do, earthy-crunchy attitude then you've got to go to Wisconsin.

Food should be raw, just the way God intended it!

I've got to find local farmers and get natural foods.

Now you can get artisanal everything - pickles, coffees, house-cured meats, mustard. The pendulum has swung back to this kind of food, and it gives me the greatest hope for the future, especially because we're living in a time with issues like polluted Gulf Coast seafood and food labeled organic that may not really be organic.

There is so much to be gained from investing more time in what we eat. Buying fresh ingredients means knowing where your food comes from and what's in it.

I love how Jamie Oliver makes seasonal, local foods in a rustic way, without a lot of fuss.

We knew it was going to be a market, and we knew it was a food market. Well, what kind of food market? It's kind of natural foods, kind of organic foods. So, we eventually settled on Whole Foods Market.

I'm a farmer's market girl, so if you go and get beautiful, fresh fruit, that's local, and it hasn't been frozen yet, it's pretty fantastic.

At the end of the day, you can't compete with Mother Nature. If you've got a great tomato, just a pinch of sea salt is all you need.

I need quick, easy, and healthy meals that can power me through the day. I also try to eat locally grown and organic food as much as possible - it's the best for me and the environment.

I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.

The real food is not being advertised.

I'm really into natural and organic products.

When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them.

I believe in good, honest food. That's always been my ethos.

Ask where your meat and fish come from. Organic and free-range is a little bit more expensive, but if you can afford it, you will taste the difference.

If I can't pronounce it, I don't want to put it in my body. Everything to me now is organic, natural, right from the farm.

Food for us comes from our relatives, whether they have wings or fins or roots. That is how we consider food. Food has a culture. It has a history. It has a story. It has relationships.