Explore Quotes on Food

My mom fed us a lot of processed food when we were kids, like chicken fingers, grilled cheese sandwiches and quesadillas. I make those treats for my family, too, but I use organic cheeses and whole wheat bread and tortillas.

You see, the thing about us humans is we overcomplicate things. To eat, our food manufacturing processes work on a huge scale, clearing land, rearing livestock, killing it, packaging it. Go big, only to shrink it all back down to small enough to shove in our mouths.

When we oldies were kids, there was little on offer, food wise, particularly for people with restricted diets.

Increased tariffs and a weakened pound would mean higher food prices, hurting the poorest families - and the women trying to make ends meet at the heart of them - the most.

I truly believe that everything I need to flourish nutritionally is found in nature and that some stuff just shouldn't be messed with, especially the food I'm putting in my body.

I am an absolute lover of Indian food.

We want kids to value real food and understanding that it isn't just about feeding people but about nourishing the body, the community and the planet.

Young people contact me all the time to articulate issues with the industrial food system, but they are frustrated by their perceived inability to do anything about it.

Start with the young, work with them until they are adults, and they will demand real food.

The reality is that we connect through food, and we have the opportunity to do it three times a day.

It is an interesting thing. Every time I try and stray from the path of food, I get whacked.

Memphis is a vibrant and diverse city that is on the verge of a Real Food renaissance. We are more than thrilled to be part of that movement by investing in the Crosstown and Shelby Farms Park developments.

There's no doubt about it: people want local, real food.

Sadly, many people in our biggest cities are at the mercy of industrial food.

People want real food. The demand for it is through the roof.

Community through food is my mission; it is what I do.

It's relatively easy to set up a tech company, join an accelerator, and progress down a pathway towards success. It's more complex to do that with food.

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.

After I broke my neck, I began thinking more about The Kitchen: How can we come up with some way to make real food more affordable? Food that's locally-grown, if possible, fundamentally nourishing to the body, nourishing to the planet.

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

I want to be a chef, but I'm only a fat girl chef; like, I only like to make fat comfort food. I'm not, like, a healthy chef person.