Sadness is more or less like a head cold - with patience, it passes. Depression is like cancer.
Barbara KingsolverRead
Respecting the dignity of a spectacular food means enjoying it at its best. Europeans celebrate the short season of abundant asparagus as a form of holiday. In the Netherlands the first cutting coincides with Father's Day, on which restaurants may feature all-asparagus menus and hand out neckties decorated with asparagus spears.
Interpretation
Celebrating seasonal food enhances our appreciation and respect for it.
This quote highlights the importance of respecting the seasons of food, using asparagus as an example of how certain times of the year can transform the dining experience into a celebration. By appreciating and enjoying food at its peak, we connect more deeply with the culture surrounding it, turning meals into festive events that honor tradition and nature.
In practice
During a food festival, one might quote this to highlight the importance of enjoying local produce.
Sadness is more or less like a head cold - with patience, it passes. Depression is like cancer.
Children can be your heartache. But that doesn't matter, you have to go on and have them . . . it works out.
I'm of a fearsome mind to throw my arms around every living librarian who crosses my path, on behalf of the souls they never knew they saved.
I did it to win love, and to prove myself capable. Not to move mountains. In my opinions, mountains don't move. They only look changed when you look down on them from great height.
Memory is a complicated thing, a relative to truth, but not its twin.
Empathy is really the opposite of spiritual meanness. It's the capacity to understand that every war is both won and lost. And that someone else's pain is as meaningful as your own.
The greatest lesson came with the realization that good food cannot be reduced to single ingredients. It requires a web of relationships to support it.
In an age when so many groups are rolling out restaurants faster than your local baker makes donuts, my goal is that each restaurant feels hand-crafted. That they have their own soul.
People in Slow Food understand that food is an environmental issue.
When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.
You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.
Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.
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