Barbara Kingsolver Quotes

You need to eat what's local. So that's what I'm trying to do - just be as close to nature as possible.

If people are prepared to eat locally and seasonally, then they probably do pretty well in terms of environmental impact.

I do a lot of reading about food and the food industry, so I try to eat locally and go to the farmer's market.

I think it's really important to try to eat seasonally as much as possible. It helps put people in touch with what's happening locally and with nature.

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

In Cleveland, I'm so fortunate that we're surrounded by farms with an endless variety of beautiful vegetables. For me, I always eat very tightly with the season, even if the season is only six weeks.

We've become slaves to words like 'local,' 'fresh,' and 'seasonal.' We all want to be Thomas Jefferson's agrarian hero, but sustainable food is a difficult beast.

The way to make the world a better place, through your eating, is simply to eat a bit less meat. Local is sometimes good, sometimes bad. But even when it's good, its environmental impact is relatively small compared to other possible improvements.

I'm not a big chicken or meat eater, but sometimes I'll eat it if it's locally raised. The family dinner will be stir-fry, or we'll roll our own sushi with brown rice, spinach, salmon, sesame oil, sesame seeds, and seaweed. The kids love it!

America is addicted to oil.

The world’s dependence on Gulf oil will last for at least another generation.

I probably spend more on food than a lot of people, and I feel good about the whole food chain I'm supporting when I'm doing it. But even I have to remind myself. I'm always complaining about the prices at the farmer's market.

There's nothing better than home-grown, chemical-free fruits and vegetables.

When we realize that something as primal as the food that we choose to eat each day makes such an important difference in addressing both global warming and personal health, it empowers us and imbues these choices with meaning. If it's meaningful, then it's sustainable - and a meaningful life is a longer life.

I grew up in an agricultural family, and I never distanced myself from where the food comes from. I think it's quite natural.

I'm not a vegetarian, but while I don't want to defend it, I try to be mindful about the amount of animal products I consume. I eat a lot of vegan meals at home, and I'm okay with paying more for higher quality meat and eggs as a tax.

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.

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?

I have a very strict lifestyle. It's a vegetarian household and we grow our own produce.

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 worked at this supermarket called Amish Market. Everything is, like, organic.

Our country has suffered from an on-again, off-again energy policy that has failed to get us to energy independence. As President Obama has said, we need a comprehensive energy plan for the country that includes conventional resources like oil and gas, but that also takes advantage of wind, solar, biomass, geothermal, and other renewable resources.

If you eat food or produce, you should take into account where that food comes from.

With only 2 percent of the world's oil reserves, oil isn't enough. This country needs an all-out, all-of-the-above strategy that develops every available source of American energy. A strategy that's cleaner, cheaper, and full of new jobs.

I think the more prominent the actual product in its raw nature is to its final consumer, the more sympathy and likelihood they'll consume it they'll have. Some friends of mine are trying to do these rooftop farms in Brooklyn, and I love that idea. As long as they're using clean water and real soil and creating delicious things by the sun, then brilliant.