Amos Lee Quotes

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.

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

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.

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.

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

The way you support farmers is by shopping and buying raw ingredients.

Look at our farmers' markets today, bursting with heritage breeds and heirloom varieties, foods that were once abundant when we were an agricultural nation, but that we have lost touch with. Bringing all these back helps us connect to our roots, our communities and helps us feed America the proper way.

Farm to table is a personal choice.

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

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.

Strong communities are built around local, real food. Food we trust to nourish our bodies, the farmer and planet.

There's nothing more satisfying than going to a market and meeting the person who picked the strawberries, or it's their farm that the strawberries came from, and giving them a fair value in exchange for what they're giving you.

Despite all the hype about local or green food, the single biggest impediment to wider adoption is not research, programs, organizations, or networking. It is the demonizing and criminalizing of virtually all indigenous and heritage-based food practices.

I love to sit and eat quietly and enjoy each bite, aware of the presence of my community, aware of all the hard and loving work that has gone into my food.

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'm engaged in food on so many levels, and I love that. So my work, my craft, is around food, and writing is one aspect of it; communicating a narrative, cooking online is one aspect of it; solving the food chasm that we have in Harlem and finding a farmers market is another one, and all of them are equally exciting for me.

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

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.

Local and regional food systems are about opportunity.

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?

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.

If we make it national policy that we will support small farmers the way we support agribusiness, we'll suddenly see it change in terms of the cost of organic food.

As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.

The act of eating is very political. You buy from the right people, you support the right network of farmers and suppliers who care about the land and what they put in the food.

We have to understand that we want to pay the farmers the real price for the food that they produce. It won't ever be cheap to buy real food. But it can be affordable. It's really something that we need to understand. It's the kind of work that it takes to grow food. We don't understand that piece of it.