Tom Douglas Quotes

Know you food, know your farmers, and know your kitchen.

I love the idea of farm to table and farmer's markets. I enjoy a meal more if I know I'm eating something that's good quality and good for me.

I grew up with that farm-to-table dining before it was sweeping the nation. I do think there's some value to really throwing yourself into food and embracing where it comes from.

The concept of being a locavore, or one who chooses whenever possible to incorporate locally grown or locally produced food into one's nutrition plan, is of great importance.

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.

I want to know where my food comes from and the conditions in which it's grown. I also want to embrace traditional British produce, and seasonality.

I think things like 'farm to table' are misleading. I think sometimes that becomes a pedestal or a soap box to get people into your restaurant but is not... it's almost empty in a way. I mean, my food comes from a farm, and I serve it on a table.

The biggest thing you can do is understand that every time you're going to the grocery store, you're voting with your dollars. Support your farmers' market. Support local food. Really learn to cook.

My grandmother taught me the seasonality of food. She lived with the rhythms of nature. That's the way we should live. Why do we need raspberries in January flown from Chile?

Wherever possible, I like to use home-grown or locally produced ingredients.

I take my kids to a farmers' market each Sunday to buy organic produce.

Understanding where your food comes from, trying to bolster local farmers and local economies and having a better connection to the food around you and the people around you, only good can come of that. I love to be involved with things like that.

I would like to see people more aware of where their food comes from. I would like to see small farmers empowered. I feed my daughter almost exclusively organic food.

Choose to patronise your local farmers; as eaters, you need to demand a different type of food. Appreciate the pigginess of the pig.

The shorter the chain between raw food and fork, the fresher it is and the more transparent the system is.

Know you food, know your farmers, and know your kitchen. Start building up your larder! We don't even use that term any more.

I know once people get connected to real food, they never change back.

There's a food revolution going on throughout the country. And it doesn't matter if you're down south, up north in Maine, if you're out west in Portland or Seattle.

We want our communities to know what real food is.

My goal is to go from the industrial food system toward a real food system where you understand what you are eating.

Our commitment to serving produce from local farms and other sustainable sources is one of the ways we are changing the way people think about and eat fast food.

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.

There is a growing market today for local, organic foods produced by small farmers. And farmers' markets have played a large role in making that happen.

Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.

I think as individuals, people overrate the virtues of local food. Most of the energy consumption in our food system is not caused by transportation. Sometimes local food is more energy efficient. But often it's not. The strongest case for locavorism is to eat less that's flown on planes, and not to worry about boats.