“There’ll never be enough truffles to satisfy the demand for them.”
“It’s easy to forget what you’re eating when it comes boneless and packaged in plastic.”
“For us, it’s always been way more interesting to look at the context of the food than just the food in isolation.”
Salami-maker Batali is an artisan and a scientist. Here, he explains the role of nitrates.
“It’s important to have . . . a connection to a fishery and the people who catch the fish.”
“Sustainable food is a way of life that is here to stay.”
“Recognize good food for what it is: the transcendental, unifying beauty of delicious things.”
“We’re allowing the farmers to stay on the farm, where they belong and where they want to be.”
“I’m interested in people waking up to the possibilities in food.”
“I’m not going to apologize for taking the time to grow a really great vegetable.”
The co-author of ‘Hungry Planet’ talks about his work in the bigger picture.
“The best foods come off of our very own local land.”
“We’re going to have a shift in how the planet is taken care of.”
“The fewer ingredients you use, the more each ingredient’s flavor can actually stand out.”
“It’s a good life for these animals here.”
“It’s really a matter of availability that changes people’s minds.”
“I don’t believe in foods that contain additives, preservatives, or chemicals.”
“The single most important activist thing we could do is invent a good vegan cheese.”
“We don’t really make what we make; we let nature make it.”
The Culinate Interview | |
| We talk with people doing influential, important, or just plain unusual work in food. | |
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