American - Chef | April 28, 1944 -
My mother made a lot of things because she thought they'd be healthy for us. There were some very unfortunate experiences with whole wheat bread and bananas. I always tried to get rid of that sandwich and eat one of my friends' lunches.
Alice Waters
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I can remember the three restaurant experiences of my childhood. All I wanted to do on my birthday was to go to the Automat in New York... but I don't know if you consider that a real restaurant.
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My real emphasis is on the farmers who are taking care of the land, the farmers who are really thinking about our nourishment.
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We have to understand that we want to pay the farmers the real price for the food that they produce. It won't ever be cheap to buy real food. But it can be affordable. It's really something that we need to understand. It's the kind of work that it takes to grow food. We don't understand that piece of it.
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I once had an Early Girl tomato at my friend Jay's house, and I thought that was the best thing I'd ever had. But then I visited friends in Senegal, and I ate sea urchin pulled fresh out of the sea. It tasted like the ocean.
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I was a very picky eater.
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A lot of equipment can get in the way of the connection with food, with touching and feeling.
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If we don't preserve the natural resources, you aren't going to have a sustainable society. This is not something for Chez Panisse and the elite of San Francisco. It's for everyone.
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The fact that most kids aren't eating at home with their families any more really means they are eating elsewhere. They are eating out there in fast food nation.
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In Berkeley, we built the garden and a kitchen classroom. We've been working on it for 12 years. We've learned a lot from it. If kids grow it and cook it, they eat it.
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Buy foods from nearby farms and have that food served in the cafeteria.
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English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.
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