Isabella Rossellini Quotes

Meat reared on land matures relatively quickly, and it takes only a few pounds of plants to produce a pound of meat.

A household can never appear prosperous without a cow. How auspicious it is to wake up in the morning to the mooing of your own cow!

A great many people now reading and writing would be better employed keeping rabbits.

Three acres and a cow.

My grandmother had a courtyard of animals, like goats and chickens. She made ricotta cheese, cooked with potatoes warm from the garden, grew everything from beans to wheat. It was simple, seasonal food, and we all ate what was produced 10 miles from where we lived. It was that way for centuries.

I know we don't all follow in the family footsteps, but you are, I suppose, more likely to consider becoming a butcher if you have spent your childhood watching a parent debone a pig.

I've picked butter beans, okra, watermelon, cantaloupe, honeydew. I've butchered pigs, chickens. We made our own sausage and pudding.

'Cost-saver' in industrial livestock agriculture may usually be taken to mean 'moral shortcut.'

Meat is an inefficient way to eat. An acre of land can yield 20,000 pounds of potatoes, but that same acre would only graze enough cows to get 165 pounds of meat.

Even during the rationing period, during World War II, we didn't have the anxiety that we'd starve, because we grew our own potatoes, you know? And our own hogs, and our own cows and stuff, you know.

If you are going to be serving a living thing, you have to honor that living thing with some kind of care and thought and preparation to rationalize the taking of that life in some way. Where if you're just grinding up hamburger at McDonald's, I see that as a bit of an affront to living things.

In the Netherlands - where I come from - you actually never see a pig, which is really strange, because, in a population of 16 million people, we have 12 million pigs. And well, of course, the Dutch can't eat all these pigs. They eat about one-third, and the rest is exported to all kinds of countries in Europe and the rest of the world.

I love to ride horses, hike in the woods with Juliette and appraise Longhorns.

We have some goats, some chickens, and we used to have pigs. There used to be two ostriches as well, but they were a little bit violent, so we had to give them away. When we were little, we used to play with the goats all the time. We each had our own little goat, and we'd go and run around with them.

When I was little, we lived on 8 acres and my mom had a horse. But when I was 7, my mom kicked my dad out, and then in order to feed us five kids, she got critters cheap or for free and raised them for food. We milked a cow, raised chickens, pigs and beef cattle. We heated our one-story house with wood and stayed cold all winter.

It has long been a childhood dream of mine to have a farm.

Here you do have forests, where pigs could be raised by letting them root about in the forests for a good part of the year. Therefore, you have a different attitude toward them compared with what continues to exist in the Middle East.

From my earliest memories, I loved the farm. My grandfather was a charter subscriber to Rodale's Organic Gardening and Farming Magazine and had a huge, well kept garden with an octagonal chicken house in the corner.

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.

I'm not a Luddite, but I'm outside more than I'm on my computer. We have a micro-farm - it's a step up from a garden. We have a pretty extensive vineyard. We grow about 60 percent of our own food, make our own wine, have chickens for eggs.

I had almost three acres of land in Beverly Hills. And I had a big atrium of chickens because I love that feeling of being in the country and living from the soil.

I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.

If you knew how meat was made, you'd probably lose your lunch.

I have fruit trees. Cows for fresh milk, yoghurt. My own wheat. I'm basically self-sufficient.

Growing up in eastern Turkey, I was not really involved with the family business - sheep and cow farming, yogurt and cheese making. But I think I learned from my father the unspoken business language or instincts that go back thousands of years.