Michael Paterniti Quotes

We have a more intimate relationship with food than with almost anything else we buy, so people are with very good reason concerned about the real story behind what they eat.

I want to know what my food has been eating.

Fortunately, when it comes to meat and poultry, I have the really wonderful situation of having producers and processors that produce and process a very high-quality product.

I don't want food that comes from animals that are caged up and fed antibiotics. I am really suspicious of that kind of production of meat and poultry.

One of the trends we're seeing in food and agriculture is more and more consumers wanting to know things about their food and where and how it's grown and what's in it.

We wouldn't think of going to our doctor and saying 'Treat me the way doctors treated people in the 19th Century,' and yet that's what we're demanding in food production.

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.

We had a small farm growing up. It was my grandfather's farm, and we didn't torture the animals, and we didn't feed them stuff we wouldn't eat.

Animals that we eat are raised for food in the most economical way possible, and the serious food producers do it in the most humane way possible. I think anyone who is a carnivore needs to understand that meat does not originally come in these neat little packages.

My father was an expert hunter, so we ate a lot of wild game when I was growing up in Montana. That helped broaden my palate generally, but I know it informed my distaste for factory farms and unspectacular commercial meat.

We have wild animals in zoos, yet people rarely meet their 'food' face to face.

I'm a chef, so I really like knowing where my food is coming from.

'Meat' is a vague term and can be used to refer to many parts of an animal, including internal organs and skin. For the most part, the meat we eat consists of muscle tissue taken from farm animals, whether it's a sirloin steak, which is cut from the rear of a cow, or a pork chop, taken from flesh near the spine of a pig.

If you're buying animal products and can go to the farm and actually see how the animals are looked after, yes, that's an important point. That's definitely the best way of assuring yourself that the animals are being well treated.

To eat steak rare... represents both a nature and a morality.

Our main deal is pastured livestock. So we have beef cattle, pigs, turkeys, laying chickens, meat chickens, rabbit, lamb and ducks - egg-layer ducks.

As I got older and more educated about things like chemicals in food and how beef is processed, I simply stopped eating certain things because it felt like the right thing to do.

Food for us comes from our relatives, whether they have wings or fins or roots. That is how we consider food. Food has a culture. It has a history. It has a story. It has relationships.

The demand for beef in Canada remains strong because I think people in America, in North America, know that we have a very strong food safety system and that our food is safe to eat.

I never cooked before I became vegan. Preparing a meal as opposed to ordering in all the time, you start thinking about where your food comes from and how it gets to your table. You notice that chain.

Whole Foods has been brilliant at changing the way food is produced because they just won't buy it if it doesn't meet their standards.

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

People enjoy our meat and our poultry, as I do as a consumer.

There's a lot of American kids think their food comes from the grocery store and the concept of seasonality has no meaning to them whatsoever.

When the farmer can sell directly to the consumer, it is a more active process. There's more contact. The consumer can know, who am I buying this from? What's their name? Do they have a face? Is the food they are selling coming out of Mexico with pesticides?