Anthony Bourdain Quotes
I did go into the Amazonian region of Brazil. They have prehistoric river fish that weigh in at around 600 pounds, which you don't see anywhere else. And foods that cannot be exported or even found in other parts of Brazil.
Bourdain, Anthony, host. Anthony Bourdain: No Reservations. Season 7, episode 9, Travel Channel, 2011.
The Congress had voted to require 10 percent of all the gasoline sold in America to be alcohol made from corn to reduce the air pollution of car driving. They precluded using Brazilian alcohol made from sugar cane which was already available and far less expensive. In a classic example of unintended consequences the price of grain worldwide increased harming some of the very poor nations. The price of corn run increased in the United States because the law required corn alcohol and nothing else was allowed. Farmers across America switched from wheat, soybeans and other grains to corn to earn more money. This then diminished the American supply and raised the price of wheat and other grains which Americans could afford but much of the rest of the world could not. And now the U. S. had less grain to export driving the world price higher. Worst of all, the environmental impact was negative—not positive. In addition to the carbon dioxide problem Daschle discusses in this quote, the electrical energy that was generated with oil and needed to turn the corn into alcohol required more oil than was saved by using the alcohol. Everyone lost except the corn farmers. The political promises to make corn alcohol required were made by most of the candidates during the Iowa presidential primaries the previous year.
Anthony Michael Bourdain was an American chef, book author, journalist, and travel documentarian who starred in programs focusing on the exploration of international culture, cuisine, and the human condition. Bourdain was a 1978 graduate of The Culinary Institute of America and a veteran of a number of professional kitchens during his career, which included many years spent as an executive chef at Brasserie Les Halles in Manhattan. He first became known for his bestselling book Kitchen Confidential: Adventures in the Culinary Underbelly (2000).
