Steve Ells Quotes

The rule I use is, If it doesn't come out of the ground looking the way it looks when you eat it, be careful.

When a raw food becomes processed food, it can be best valued, protected, stored, and safely delivered to customers.

The nature of food processing had changed substantially in America. Much of it owed to corresponding changes in food packaging and the logistics for faster shipping. The scope of outbreak from foodborne illness no longer has a clear geographic boundary.

Meat and poultry is safe. It's safer than it's probably ever been.

As a matter of fact, most cases of food poisoning are never linked back to their source.

Firstly, should we be selling and buying irradiated meat? I think that's up to the consumer, ultimately. But the second point is, this irradiated meat should be clearly and unmistakably labeled as irradiated meat.

There's a short chain between field and fork, and the shorter that chain is - the fresher, the more transparent that system is - the less chance there is of anything from bio-terrorism to pathogenicity to spoilage.

There's a lot of processed food in America and I know that can make some tourists who're used to fresh food feel sick.

Let's keep the chemists over here and the food over here, that's my feeling. What do I know? But that is a big aspect of fast food is their ability to artificially taint the colors and the smells and stuff to stimulate appetite.

The artificial is everywhere; everywhere food is adulterated, filled with ingredients that supposedly make it last longer, or look better, or pass as "enriched" or whatever else the industry's admen want us to believe.

When our employees walk in in the morning, they see food. They have to cook. At the restaurants, we chop cilantro, onions, and limes two or three times a day. We make guacamole from fresh avocados.

Peas baffled me. I could not understand why grown-ups would take things that tasted so good raw, and then put them in tins, and make them revolting.

Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction.

I'm not a cook and I always stick everything in the freezer and then I leave things out, saying 'if it's good today it will be good tomorrow.'

The Centers for Disease Control says that there are 76 million cases of food poisoning in the United States every year, 350,000 hospitalizations, and 5,000 deaths. Is that a lot or a little? Well, it depends on how you look at it.

I got food poisoning today. I don't know when I'll use it.

It is, of course, one of the miracles of science that the germs that used to be in our food have been replaced by poisons.

The symptoms of food poisoning often don't appear for days after the contaminated meal was eaten. As a result, most cases of food poisoning are never properly diagnosed.

If you talk about sous-vide, then you have to talk about food safety, and microbiology, and heat.

It was very important thousands of years ago to categorize things. I can eat that plant, I can't eat that plant. Or this tribe, not that tribe. We don't have to do that anymore - we have processed food now!

We're going to do everything possible to make sure that food safety is always paramount, and that we work with the industry as aggressively as we can to make sure that we're paying attention to the food-safety issues.

The Lebanese don’t know what they’re eating, and it would only be worse if they knew…. The Lebanese are eating food dipped in sweat and covered with diseases and microbes…. But the people should have this information.

I am ketchup conscious, so I do carry ketchup around with me. The best one is the Heinz Organic Ketchup Opens a New Window.

We now eat at the end of a very long and opaque food chain. Food comes to us ready-made in packages that obscure as much information as they reveal.

GMOs are linked to digestive problems, among other things. Antibiotics and growth hormone are other additives being excessively pumped into the animals we are eating, which means we're then consuming these excess antibiotics and hormones. And some processed foods actually contain toxic chemicals, often used to prevent spoilage and enhance flavor.