There are pockets of great food in Spain, but there are also pockets of very mediocre food in Spain, and the same in Morocco and the same in Croatia and the same in Germany and the same in Austria. less than 1 minute read
And I think of that again as I’ve written in several of my beauty books, a lot of health comes from the proper eating habits, which are something that - you know, I come from a generation that wasn’t - didn’t have a lot of food. less than 1 minute read
I moved to New York last year and I love it. It’s a huge change and I’ve always wanted to spend time there. It’s like a more intense London, and everything’s up a few notches. The lights are brighter, the pace is faster and the food’s better. less than 1 minute read
It’s all about who’s where on the food chain. When I’m the story editor, I expect my writers to follow my vision. When I’m working for another editor, I’m obliged to follow their vision. less than 1 minute read
I don’t enjoy good food. I don’t enjoy flashy cars. I don’t care if I live in a dump. I don’t enjoy good clothes. This is the best I’ve dressed in months. less than 1 minute read
I used to eat because food tastes so good. I love food, it’s one of the best things on this planet. But I changed the way I was thinking. I started asking myself, ‘Hey, am I eating because it tastes good? Or because I really need some more? Am I really still hungry?’ less than 1 minute read
Back in 1983, the United States government approved the release of the first genetically modified organism. In this case, it was a bacteria that prevents frost on food crops. less than 1 minute read
The interesting thing is, while we die of diseases of affluence from eating all these fatty meats, our poor brethren in the developing world die of diseases of poverty, because the land is not used now to grow food grain for their families. less than 1 minute read
I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food more accessible to the regular person, who might be intimidated. I try hard, particularly with wine, to make it not intimidating. It’s sort of a teaching job. less than 1 minute read
