Alice Waters 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.

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

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?

Now you can get artisanal everything - pickles, coffees, house-cured meats, mustard. The pendulum has swung back to this kind of food, and it gives me the greatest hope for the future, especially because we're living in a time with issues like polluted Gulf Coast seafood and food labeled organic that may not really be organic.

I came to all the realizations about sustainability and biodiversity because I fell in love with the way food tastes. That was it. And because I was looking for that taste I feel at the doorsteps of the organic, local, sustainable farmers, dairy people and fisherman.

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

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.

The development of the food industry for both domestic and export markets relies on a regulatory framework that both protects the consumer and assures fair trading practices in 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.

The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef.

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.

By giving the FDA adequate resources and authority to both prevent outbreaks and intervene once they appear, we can support the administration's efforts to reassure the parents of America that the food they feed their children is the product of the safest system in the world.

Ladies and Gentlemen: The American food system is completely safe!

I want to reshape fast food in America.

I am highly suspicious of food which takes a long time to be imported.

I cook. I go to farmers markets in London and cook really good sort of organic foods.

California is lucky, the East Coast is lucky because we get great seafood and a lot of produce from Florida, locally in good weather, but in the winter we have to buy it.

Our biggest fear is that 'Food, Inc.' will move heavy-handed food-safety regulations forward.

Perhaps more than any other, the food industry is very sensitive to consumer demand.

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'd been eating fast food all my life without thinking about it. And the more I learned about the subject, the more intrigued I became.

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.

In Britain, the big supermarkets dominate our food chain. British supermarkets are some of the best in the world at controlling, manipulating and delivering cheap food.

I think the only real knowledge I had before I went to Iowa was what I learned from 'Food Inc'. But once I got there and developed these extensive relationships with the farmers, I realized that we're basically made of corn.

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