Homaro Cantu Quotes

I really like the whole urban farming idea, because I grow my own produce in L.A., and I think it's great to teach people here in Manhattan so they can do the same.

Maybe a person's time would be as well spent raising food as raising money to buy food.

An almost forgotten means of economic self-reliance is the home production of food. We are too accustomed to going to stores and purchasing what we need.

It's become more readily apparent that we need to be growing our own food and growing more things organically.

Maybe we need to re-engage our smart, energetic youth around the world to be farmers and find fresh, green technologies that will feed the world more fresh greens.

The best way to feed the world in 50 years is to grow food where most of us live—in cities.

If you go to Italy and you drive from the airport to the town, there isn't 30 square feet that isn't planted by someone. Even next to the train tracks, they see the joy of the interaction with the planet as integral to the experience. The idea that you can get free arugula just by planting seeds... because it will regrow itself the next year. We've come a long way from foraging to now planting. The next step of that will be continuing that expansion of planting and really owning the crops.

I probably grow half my food. It's a good way to keep perspective.

Conventional agriculture has never succeeded in feeding the world, and it's never produced anything good to eat. For the future, we need to look toward alternatives.

Instead of buying into the global agenda, which is using food as just industrial stuff, we would say we view food as biological, a living thing, that belongs in smaller communities.

Permacultures - where you use the immediate environment to grow food - should be mandatory.

My dream is to be a farmer myself, but also to provide opportunities to others who don't have the land or the resources, in order to grow food themselves and teach them how to do it.

I think that if people would be willing to grow some of their own food or eat locally grown organic foods on a regular basis we could significantly decrease the amount of harmful chemicals we pump into our soil every day.

That's a big goal of mine, to try and grow as much of my own food as possible.

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.

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.

Understanding where your food comes from, trying to bolster local farmers and local economies and having a better connection to the food around you and the people around you, only good can come of that. I love to be involved with things like that.

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.

Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.

We've gotten so far away from our food source. It's been hijacked from us. But if you get soil, plant something in it and water it, you can feed yourself. It's that simple.

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.

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

I grew up in a house that might have had the only front-yard cornfield in all of Los Angeles.

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.