Locally Sourced Ingredients Quotes

We're a 100-percent-organic house. My daughter is a vegetarian and practically vegan. That's her choice. That's how she eats. We're really conscious about what we buy.

I believe in using fresh, high quality from-the-earth ingredients and cooking methods that protect the natural goodness and nutrients of foods, while always maximizing flavor and taste.

As a chef, I feel that it is my duty to make the most of what the earth gives us.

Growing up, we always had a big garden, and it just gave me the passion and appreciation for really good food.

If you're a vegan fast food joint in L.A., you just don't speak the same language as the heartland.

The Kitchen, which my wife and I opened with our friend and amazing chef Hugo Matheson, was quickly recognized as the pioneer in 'green' restaurants across the country.

My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.

An agrarian mind begins with the love of fields and ramifies in good farming, good cooking & good eating

At Babbo, each dish grew out of a conversation, trying to put something forth that was new and different. It was a combination of culinary adventurism and the dining-room experience with respect for the classic but with an eye toward innovation. And it was about eating locally, whether produce or fish or meat.

We keep the menu of burritos, tacos, and salads simple so we can make it using high quality fresh ingredients that are actually prepared and cooked on site rather than re-heated.

I think people are more savvy about cooking, food and dining. I notice they are looking for more value for their money - not in larger portions but more in terms of healthier, fresh, farm-to-table dishes with a nice presentation.

I never cooked before I became vegan. Preparing a meal as opposed to ordering in all the time, you start thinking about where your food comes from and how it gets to your table. You notice that chain.

Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in terms of quality and better in terms of flavor.

I really like cooking according to the season. I like to get creative with what's fresh.

I joined the board of Chipotle because no company has ever been able to scale fresh, properly sourced food in the history of America.

There's not a single chef I know of that does not think about the politics of the food they're serving.

Whole Foods is a wonderland molded to accommodate the psyche of the socially-responsible, guilt-ridden liberal - the crunchy Kucinich capitalist.