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Steven Magee

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“It is the connection between customer and purveyor that makes our interactions stronger, to me eating well is not just about what tastes good but about the connections that are made through the food itself. I am hardly saying anything new by stating that our links to food have practically disappeared between sheets of plastic wrap but what are also disappearing are the wonderful vital human connections that we make when we buy something we love to eat from someone who loves to sell it, who bought it from someone who loves to grow it, catch it, or raise it. Whether we know it or not, great comfort is found in these relationships and they are very much a part of what solidifies a community.”

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Book:Taste: My Life Through Food
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“To recover an intuitive sense of what will be in season throughout the year, picture a season of foods unfolding as if from one single plant. Take a minute to study this creation—an imaginary plant that bears over the course of one growing season a cornucopia of all the different vegetable products we can harvest. We’ll call it a vegetannual. Picture its life passing before your eyes like a time-lapse film: first, in the cool early spring, shoots poke up out of the ground. Small leaves appear, then bigger leaves. As the plant grows up into the sunshine and the days grow longer, flower buds will appear, followed by small green fruits. Under midsummer’s warm sun, the fruits grow larger, riper, and more colorful. As days shorten into the autumn, these mature into hard-shelled fruits with appreciable seeds inside. Finally, as the days grow cool, the vegetannual may hoard the sugars its leaves have made, pulling them down into a storage unit of some kind: a tuber, bulb, or root. So goes the year. First the leaves: spinach, kale, lettuce, and chard (here, that’s April and May). Then more mature heads of leaves and flower heads cabbage, romaine, broccoli, and cauliflower (May–June). Then tender young fruit-set: snow peas, baby squash, cucumbers (June), followed by green beans, green peppers, and small tomatoes (July). Then more mature, colorfully ripened fruits: beefsteak tomatoes, eggplants, red and yellow peppers (late July–August). Then the large, hard-shelled fruits with developed seeds inside: cantaloupes, honeydews, watermelons, pumpkins, winter squash (August–September). Last come the root crops, and so ends the produce parade. Plainly these don’t all come from the same plant, but each comes from a plant, that’s the point—a plant predestined to begin its life in the spring and die in the fall. (A few, like onions and carrots, are attempting to be biennials, but we’ll ignore that for now.) Each plant part we eat must come in its turn—leaves, buds, flowers, green fruits, ripe fruits, hard fruits—because that is the necessary order of things for an annual plant. For the life of them, they can’t do it differently. Some minor deviations and a bit of overlap are allowed, but in general, picturing an imaginary vegetannual plant is a pretty reliable guide to what will be in season, wherever you live. If you find yourself eating a watermelon in April, you can count back three months and imagine a place warm enough in January for this plant to have launched its destiny.”

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Book:Animal, Vegetable, Miracle: A Year of Food Life
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“We can also, more than any other species, protect ourselves from being poisoned by learning about how to avoid it. Only we can read about the dangerous plants in our gardens and woodlands, and we are the the species whose diets are most shaped by social learning. A food our mothers fed us can usually be accepted as safe and nourishing. What our friends eat without apparent harm is at least worth a try. What they avoid we would be wise to treat cautiously.”

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Book:Why We Get Sick: The New Science of Darwinian Medicine
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“The same bowl of pork-and-bean soup appeared on the table. She peered at the distant ceiling. 'I said I'm not hungry.' A spoon appeared alongside the bowl. And a napkin. 'This is absolutely none of your business.' A glass of water thudded down next to the soup. Nesta crossed her arms, leaning back in the chair.”

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Book:A ​Court of Silver Flames
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“The link between beast and plate was always made clear, in very unsentimental terms; all the creatures on the farm were for milking or eating, save Humphrey, an overweight and irritable sheep who had escaped the abattoir though pure strength of character. Cruelty to any beast was unthinkable and still remains one of the most important lessons I learned; if we eat meat, we must ensure it was raised in the most humane way possible.”

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Book:The Year of Eating Dangerously: A Global Adventure in Search of Culinary Extremes
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