Locally Sourced Produce Quotes

I hate Whole Foods.

The woman I am currently crazy about was a vegetarian for a year until I started dating her. As is the case with most vegetarians, she had never eaten properly prepared meat, only commercially packaged or otherwise abused flesh.

I cheat every now and then, but the foundation of my eating habits is organic. I don't like to eat a lot of processed foods. So it's fresh vegetables, fresh herbs and meat without all of the antibiotics and preservatives.

It started when I moved into a vegetarian co-op back in the '70s, and that's really when I had my food consciousness awakened. I learned how to cook, and eventually I became the food buyer for the entire co-op. Not long after that, I went to work for a small natural food store in Austin, and I became very excited and passionate about it.

I'm on the road a lot, but I eat healthy whenever I can with foods that don't contain pesticides.

I started Chipotle with the idea to create an experience that's fast - and not fast food.

I've become a produce snob. I like to eat food that's in season.

I grew up with a single mother, and although we didn't have a lot of money, she cared a great deal about what we ate. We were the original health-food family. We shopped at what were called health-food stores before Whole Foods - everything came from bins.

I'm a big Whole Foods fan.

I think traditional supermarkets have to pay attention to the fact that America is more and more conscious of lifestyle.

Chipotle is really showing that there's a better way to do fast food.

Go to the grocery store and buy better things. Buy quality, buy organic, buy natural, go to the farmers market. Immediately that's going to increase the quality of the food you make.

Most of all, I love unfussy, unpretentious, simple food made with excellent ingredients. If I'm a snob, it's about quality, not cuisine.

As a student of Alice Waters, the patron saint of salad, I'm no stranger to the art of lettuce washing.

It is easy to go vegan in Palestine, which is where I quit eating food with a face. The vegetables and spices are one of a kind, and you don't even miss the meat.

According to the supermarkets, there is no such thing as 'out of season.' Berries in the middle of February? Why not? Seafood flown in from Japan? Sure. While it all adds up to appetizing and varied meals throughout the year, regardless of the weather, it comes with a price tag - both ethical and financial.

I do think there's some value to really throwing yourself into food and embracing where it comes from.

The traditional fast food model is built on buying the cheapest ingredients - and that usually means poor-quality, heavily processed foods. But you can use quality ingredients, cook food using classic cooking techniques, and still serve something that's fast and inexpensive.

A great many people in Los Angeles are on special diets that restrict their intake of synthetic foods. The reason for this appears to be a widely held belief that organically grown fruits and vegetables make the cocaine work faster.