Local Produce Quotes

If you come to The Kitchen and get a pork chop with polenta, which is our kind of food - simple - there is only one way it should taste at The Kitchen.

In San Francisco, the majority of the restaurants are ingredient-driven. In New York, that is true as well, but there's also a greater focus on technique.

An ideal night for myself and my boyfriend would be going to the farmers market, making ourselves a nice meal, and then anything outdoorsy.

There are times, like after a long day of work, when the thought of an easy drive-through is enticing. But then I remember how crappy I felt when I ate fast food in the past, and it inspires me to head to the grocery store or my local farmer's market and whip up an easy but healthier option.

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.

I like being able to walk into an old town and find good local food.

I spent most of my formative years in rural Oregon.

I think the more prominent the actual product in its raw nature is to its final consumer, the more sympathy and likelihood they'll consume it they'll have. Some friends of mine are trying to do these rooftop farms in Brooklyn, and I love that idea. As long as they're using clean water and real soil and creating delicious things by the sun, then brilliant.

I drive out to this quail farm, where I get a lot of these incredible quail eggs, which I eat all day long. And I eat a lot of superfoods like goji, cacao and chia seeds, things like that. And I like unpasteurised milk of the goat and the sheep. They send it once a week from Pennsylvania, from the Amish farms, and I get it in Los Angeles.

My diet has definitely become greener; however, I am a big proponent of everything in moderation. I enjoy having a farm-to-table dinner, as well as indulging in a special, decadent treat on occasion.

We would load up the yellow Cutlass Supreme station wagon and pick blackberries during blackberry season or spring onions during spring onion season. For us, food was part of the fabric of our day.

My grandmother taught me the seasonality of food. She lived with the rhythms of nature. That's the way we should live. Why do we need raspberries in January flown from Chile?

Go to the farmers market and buy food there. You'll get something that's delicious. It's discouraging that this seems like such an elitist thing. It's not. It's just that we have to pay the real cost of food. People have to understand that cheap food has been subsidized. We have to realize that it's important to pay farmers up front, because they are taking care of the land.

We lived off the land in Italy.

If people are prepared to eat locally and seasonally, then they probably do pretty well in terms of environmental impact.

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'd go to the farmers' market in Santa Barbara, and I'd put out my guitar case, and I'd test out these little ditty songs that I would write, and I would get a couple of avocados, a bag of pistachios, and, like, fifteen bucks. That was a lot of money for me.

The first thing I feel like we have the potential to do is to deliver to consumers more roots to their home.

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

I take my kids to the farmer's market - knowing I'm buying local and fresh makes the humiliation of the little choo-choo train ride worthwhile.

I worked at this supermarket called Amish Market. Everything is, like, organic.

There's no doubt about it: people want local, real food.

I was raised by vegan parents, and we ate out of my backyard garden for my whole life.

I grew up spending summer Saturdays at the local farmers' market, where my mom was a vendor. It fueled my passion for regional foods.

You need to eat what's local. So that's what I'm trying to do - just be as close to nature as possible.