Word: eating
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...Obama just nominated former Iowa governor Tom Vilsack as his agriculture secretary. What reform would you like to see in the USDA? I'd like a re-examination of the Farm Bill. I would like to see the Department of Agriculture clarify its message, so that it was saying eat more plants and fewer animals. I would love to hear that blared from the rooftops. I'd like to see stricter enforcement of antibiotic and hormone use in animals. In this country, you can't blame people for figuring out clever ways to make money, but if you charge industrial...
...buying local touted by the sustainable food movement? I just don't think it's realistic. We should be eating as locally and seasonally as possible - no argument there. But someone who says we should eat only foods from within 100 miles - that's stupid. I don't want asparagus from Peru in December; I want collard greens from North Carolina because I consider that local. It can be better without us being extreme in our demands...
...read that said 18% of climate changing gases are directly or indirectly caused by industrial livestock production. If you take it seriously, it's mind boggling. Do you want to torture animals? Do you want to spew filth into the environment and into the air? Do you want to eat in a way that's really unhealthy...
...much influence can cookbook authors really have over the way people eat in America? I've always thought if you could get people to cook, they would eat more sanely. That's kind of where it's at for me. To me it's incredible that something like instant oatmeal exists when normal oatmeal takes six minutes to cook. Starbucks is now selling what amounts to instant oatmeal for four bucks. People can make oatmeal for 20 cents. Just getting people to make themselves oatmeal in the morning - I think that's a pretty noble goal...
...think we're on the cusp of a revolution in how we eat? My gut tells me we're in the best place we've been in my lifetime. For the first time, the pendulum has been moving the other way. I have watched the world of restaurants and cooking and chefs for 30 years now. And at the beginning, I was a decent journalist and I could write, but basically [editors ] wanted me to interview chefs and write about food as art and all this other crap. I've seen the move to simplicity. I'll be disappointed...