Quotessence
Home / Quotes / Quote by Erika Camplin

Quote by Erika Camplin

“Bringing this all together, the 1980s become and intensely significant point for the purposes of our understanding of what one could consider the degradation of our prison system and our food system in America: We see at that time period a sharp increase in the rates of diet-related disease, the number of incarcerated people, and the gap between the wealthy and the poor.”

Quote by Erika Camplin

Book:Prison Food in America
Create image

Work

Prison Food in America

Browse quotes and source details for this work. more

Author

Erika Camplin

Browse famous quotes and profile details for Erika Camplin. more

You May Also Like

“I'm a savant when it comes to character judgment," he tells her. "For instance, most people wouldn't see anything in you besides attitude and a need for stronger deodorant, but I think you can handle the storks almost as well as Connor handled the Graveyard." Bam gives him a halfhearted glare. "Can you ever give a compliment without also making it an insult?" "No," he admits. "Not possible. It's the essence of my charm.”

HumorBamHayden Upchurch
Book:UnDivided
Create image

“I've never been able to understand how anyone could stand measuring out half a cup of this and four ounces of that. If a woman has the time to do that she's not busy enough—and that may be why she's overweight! It's a lot easier just to buy the foods that are fairly low in calories and to cultivate a taste for them. And have a little of each kind of essential food during the course f a day. The operative word in that bit of advice is 'little.' Raw nibbles, bouillon, and dill pickles always stop the hunger pangs until the next small meal is served.”

DietDietingHealthy DietEating HealthyEating WellEverything In ModerationHealthy DietsHealthy Snacks
Book:My Way of Life
Create image

“She had never eaten food like this before. No: she had never eaten before. It was as if these flavors had always existed, had always been there in her imagination, but now she was tasting them properly for the very first time. Each course was more intense than the last. The spaghetti was coated in a thick sauce of meat, tomatoes, and wine, rich, pungent, and sticky. The lamb, by contrast, was pink and sweet, so tender it seemed to dissolve in her mouth. It was served without vegetables, but afterward Tommaso brought the first of the contorni to the table: a whole artichoke, slathered in warm olive oil and lemon juice and sprinkled with chopped mint. Laura licked every drop of oil off her fingers, amazed by the depth of the flavor.”

FlavorsSeasoningsSpaghettiItalian FoodEating WellLambArtichoke
Book:The Food of Love
Create image

“I eat most of the things I like, but I eat sparingly, and I eat slowly. I simply cannot gulp down a meal. Have you ever noticed that people who eat quickly have no interest in food and invariably have pot bellies? I'd much rather eat the first course and forget he rest of it if its a business lunch and everybody has to be back in forty-five minutes.”

DietDietingHealthy DietEating HealthyEating WellEverything In ModerationHealthy Diets
Book:My Way of Life
Create image

“When I'm filming, I get up at 5 A.M. and have a piece of fruit and a cup of tea. At 6:30, I eat an egg and bacon or sausage. […] I eat a light lunch. Sometimes a small minute steak with two small cherry tomatoes. Sometimes chicken—boiled, not broiled. I've always found roasted or barbecued chicken incredibly dry. My chicken is boiled with carrots, celery, onions, kosher salt and pepper, and bay leaf, and it's always moist and delicious. Sometimes I'll have some more bacon late in the afternoon. […] I eat for energy, and that means plenty of protein.”

Healthy LifestyleDietDietingHealthy DietEating HealthyEating WellHealthy Diets
Book:My Way of Life
Create image