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Quote by Mich Ehrenborg

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Mich Ehrenborg

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“Imagine if we had a food system that actually produced wholesome food. Imagine if it produced that food in a way that restored the land. Imagine if we could eat every meal knowing these few simple things: What it is we’re eating. Where it came from. How it found its way to our table. And what it really cost. If that was the reality, then every meal would have the potential to be a perfect meal. We would not need to go hunting for our connection to our food and the web of life that produces it. We would no longer need any reminding that we eat by the grace of nature, not industry, and that what we’re eating is never anything more or less than the body of the world. I don’t want to have to forage every meal. Most people don’t want to learn to garden or hunt. But we can change the way we make and get our food so that it becomes food again—something that feeds our bodies and our souls. Imagine it: Every meal would connect us to the joy of living and the wonder of nature. Every meal would be like saying grace.”

Food
Book:The Omnivore's Dilemma: A Natural History of Four Meals
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“Psycholinguists argue about whether language reflects our perception of reality or helps create them. I am in the latter camp. Take the names we give the animals we eat. The Patagonian toothfish is a prehistoric-looking creature with teeth like needles and bulging yellowish eyes that lives in deep waters off the coast of South America. It did not catch on with sophisticated foodies until an enterprising Los Angeles importer renamed it the considerably more palatable "Chilean sea bass.”

NamesLanguageFoodLinguisticsFoodieEating Animals
Book:Some We Love, Some We Hate, Some We Eat: Why It's So Hard to Think Straight About Animals
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“(We loved Mother too, completely, but we were finding out, as Father was too, that it is good for parents and for children to be alone now and then with one another...the man alone or the woman, to sound new notes in the mysterious music of parenthood and childhood.) That night I not only saw my Father for the first time as a person. I saw the golden hills and the live oaks as clearly as I have ever seen them since; and I saw the dimples in my little sister's fat hands in a way that still moves me because of that first time; and I saw food as something beautiful to be shared with people instead of as a thrice-daily necessity.”

FoodFranceMexico
Book:The Gastronomical Me
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