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Local Food Quotes

Browse 30 quotes about Local Food.

Local Food Quotes

“But you don't come to Palermo to stay in minimalist hotels and eat avocado toast; you come to Palermo to be in Palermo, to drink espressos as dark and thick as crude oil, to eat tangles of toothsome spaghetti bathed in buttery sea urchins, to wander the streets at night, feeling perfectly charmed on one block, slightly concerned on the next. To get lost. After a few days, you learn to turn down one street because it smells like jasmine and honeysuckle in the morning; you learn to avoid another street because in the heat of the afternoon the air is thick with the suggestion of swordfish three days past its prime.”

ItalySicilyLocal FoodPalermo
Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
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“Michael's house was on Magazine Street across from a little diner called Johnny River. It was a local, homemade-looking place with a screen door and dishes that didn't match. The kind of place tourists never find unless they're visiting a friend in New Orleans who happens to live in the neighborhood. The eggs came three on a plate, over easy but still hot in the center, perfectly done, with two biscuits, gravy, sausage, grits, and hot sauce on the side, and because of them I liked Michael just a little bit more after breakfast than I had before. I walked across the street listening to the screen door slam behind me. His house was the second in from the corner. A narrow Victorian painted lilac on the outside with cream-colored steps, chipped and sunken in the middle from who knows how many years and how many footsteps.”

New OrleansLocal FoodDinerVictorian Home
Book:Scent of Darkness
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“A natural person can achieve right diet because his instinct is in proper working order. He is satisfied with simple food; it is nutritious, tastes good, and is useful daily medicine. Food and the human spirit are united. Modern people have lost their clear instinct and consequently have become unable to gather and enjoy the seven herbs of spring. They go out seeking a variety of flavors. Their diet becomes disordered, the gaps between likes and dislikes widens, and their instinct becomes more and more bewildered. At this point people begin to apply strong seasonings to their food and to use elaborate cooking techniques, further deepening the confusion. Food and the human spirit have become estranged.”

DietLocal FoodHuman InstinctNatural FoodHarmony With Nature
Book:The One-Straw Revolution
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“Egilson was prompt in preparing our supper, which was accompanied by a dozen buns and, perhaps as a form of apology for the lack of apple tart, a basket of greyish-blue fruits aptly named iceberries. Finn delivered the lot, along with his apologies---there were no apples to be had in Hrafnsvik, and he had no experience with bread pudding, but he hoped we would enjoy his briòsupa, which he and Krystjan guessed to be the closest Ljoslander approximation. It was made with rye bread and plenty of cinnamon, cream, and raisins, and smelled divine.”

DessertLocal Food
Book:Emily Wilde's Encyclopaedia of Faeries
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“What is Gosetsu Udon, you ask? Meaning "snowy noodles," it is a local specialty from Kutchan, Hokkaido, one of the snowiest places on Earth! The Kutchan region is a big producer of potatoes, and one of the most famous kinds they grow is the extra mealy and starchy Irish Cobbler Potato, also called Danshaku. It's from that potato that Gosetsu Udon Noodles are made! In fact, Gosetsu Udon Noodles are 95 percent starch! First, boil the potatoes, and then peel them... Mash them until they're smooth and fluffy... Then add water, salt and flour to make the dough! "There wasn't enough flour left for us to use. But thankfully... ... there were a few bags of this still available!" Potato starch! That was meant to be used for dusting cutting boards and table surfaces when making handmade noodles! It's not normally used as an ingredient in noodles... but as it's potato starch, that changes when it comes to potato noodles! Acting as the glue holding the noodles together, it also adds that extra starchiness for making the finished noodles that much chewier!”

PotatoesNoodlesJapanese CookingLocal FoodHokkaidoStarchUdon
Book:食戟のソーマ 21 [Shokugeki no Souma 21]
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“Four & Twenty is a seasonal bakeshop- it is Brooklyn, after all, where seasonal, local, and sustainable are the altars at which all foodies worship. The sisters aren't opposed to experimenting with off-season or foraged ingredients but prefer following the popular credo that just so happened to also be their grandma's philosophy: "It just feels better," Emily explains. "Local is so much better and tastier." While they constantly develop new recipes- honey rosemary shoofly, chocolate bourbon mint, strawberry kefir lime- there is one fan favorite that the Elsens make year round: the salted caramel apple pie. In a show of romanticism, Andrew and I decided to split a slice. Apple pie takes many forms: chunky fruit or dainty slices, oozing with juices, laden with spices, crumbly tops, and moist middles. Without even taking a bite, I knew this was going to be special. The thinly sliced apple rings- visible from the side but obscured from above by thick, sugar-dusted latticework- were densely stacked. Along with a commitment to seasonal fruit and local ingredients, the sisters are hell-bent on having an all-butter crust. "A good crust is a mark of someone who's paid a lot of attention and who cares about what they're making," Emily insists. They don't use Crisco or lard, no margarine or hot oil- just pure butter with a titch of apple cider vinegar to add a little tang, tenderness, and the right flake. Andrew let me take the first bite. The pie had a perfect amount of give. It was soft and juicy, but not soggy (the downfall of promising slices in lesser hands). Neither sweet nor tart, the salted caramel enrobed the fruit and added a note of savoriness. As promised, the crust was killer.”

BrooklynFlavorsApple PieBakeryLocal FoodSeasonalCrustBakeshop
Book:Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself
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“Diana loosened a sliver of halibut with her fork and slipped it into her mouth. She closed her eyes, tasting the sweetness of the fish; the tart, juicy tomatoes; oil and butter and garlic and thyme. "Good?" asked Reese. His eyes were dark brown behind his glasses, and there was a deep dimple in his left cheek. She chewed and swallowed. "So good." He was still watching her, clearly expecting more. "I don't even like fish, usually. But this- it's so sweet! The tomatoes..." "They're from a farm in Truro. They turn into jam when you reduce them. They're my favorite," he said, voice lowered, like he was telling her a secret, or like he didn't want to hurt the figs' or the bok choy's feelings. "We source as many of our ingredients locally as we can. Our milk and eggs, our butter, our honey- everything we can get from around here, we do.”

TomatoesFishSeasoningsLocal FoodFarm To Table
Book:That Summer
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“Everything was local, sustainable, and ethically sourced. There were only a dozen or so dishes on the menu, but each was mouthwatering. Sussex cider pork belly served with homemade applesauce, roasted parsnips, and caramelized onions. A salmon eggs Benedict with house-made English muffins and fresh local free-range eggs. Several vegetarian and vegan options with a South Asian flair. It all sounded delicious.”

EthicalMenuLocal Food
Book:The Magic of Lemon Drop Pie
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“When people ate what Anna O'Brien baked, they smiled wider, laughed louder, and left the bakery she'd inherited with more confidence than when they arrived. Her chocolate chip cookies made Jordan Hillman propose to Julie Farmer on their fourth date. Her OREO brownies caused Roger Jackson to think he could dance the Charleston like he had in the '40's. One sip of her Saturday morning hot chocolate made everyone a good neighbor. People in town swore Anna could make anything better than the original, and they were right. It was a skill she'd been honing since she was big enough to stand on a step stool and help her grandma in the kitchen. While most children spent their after-school time watching cartoons and their summers flying kites and playing pickup games of baseball, Anna spent almost all her free time helping at Bea's Bakery. Anna had a superior sense for knowing how to combine ingredients and flavors into delicious creations. She also had an unusually strong sense of smell, which gave her an incredible advantage for pairing ingredients in a way that enhanced the eating experience. Each treat she made engaged the eyes, the nose, the tongue, and every pleasing nerve in the body.”

Magical RealismSouthern FictionLocal FoodBakerGifted Woman
Book:The Baker's Man
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“Kajii's memories of Niigata were cut off at the age of eighteen, when she moved to Tokyo. Going by the research Rika had done online, some of the places Kajii had suggested had since closed down. She had nonetheless made detailed plans to eat whatever local delicacies she could from the list: the praline cake eaten at festivities and gatherings; the raisin and buttercream swirl pastries; the Le Lectier yōkan; butter from Sado island; the Kenshin junmai ginjō sake that had been Kajii's father's favorite; the buttery waffles at the chain of restaurants owned by Kajii's local yoghurt factory; the place in the old town serving a rice bowl topped with a large cutlet; the set meal served on a tray in the restaurant that specialized in rice cooked in a traditional stove...”

Japanese FoodLocal FoodNiigata
Book:Butter
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“Speckled brown eggs that the farmer promised had been laid just that morning, two dark loaves of sourdough that crackled when I squeezed them gently. Meaty bacon from happy pigs, a chunk of salmon glowing coral and smelling like the sea. Little waxy potatoes firm to my touch, dirt-skinned onions, bouquets of fresh herbs. As I inhaled the scent of a bunch of rosemary, hot dusty summer captured in its needles, I felt my worries loosen their grip on me for a second, pleasure taking their place.”

HerbsTherapeuticLocal FoodFarmers Market
Book:The Slowest Burn
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“Anybody interested in solving, rather than profiting from, the problems of food production and distribution will see that in the long run the safest food supply is a local food supply, not a supply that is dependent on a global economy. Nations and regions within nations must be left free and should be encouraged to develop the local food economies that best suit local needs and local conditions.”

NeedsShouldLongProblemRunningLeftNationsEconomyConditionsProductionsLocalsSuitsDependentRegionsLong RunsDistributionGlobal EconomyBe EncouragedFood SupplyFood ProductionLocal Food
Book:The Art of the Commonplace: The Agrarian Essays of Wendell Berry
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“The other way that you democratize the food movement is through the public school system. If you can pay enough for the school lunch system so that it can actually be cooked and not just microwaved, so that these schools can buy local food, fresh food, because right now it's all frozen and processed, you will improve the health of the students, you will improve the health of the local economy, and you will have better performing students.”

IfsWayEnoughSchoolPayEconomyMovementStudentsRight NowLocalsPerformingLunchFrozenPublic SchoolSchool SystemFresh FoodLocal FoodSchool Lunch
Author:Michael Pollan
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“Let me say two things about the costs - one is that there are detailed studies that show this, this is what some of the Stanford studies show, in fact, that we get so healthier, so much more healthy, when we eliminate fossil fuel pollution - 200,000 [fewer] premature deaths a year for example. And that's just the death part of it. Not to mention the asthma part of it, the heart attacks and the strokes and the cancers. And we also call for a healthy food system that prioritizes sustainable healthy local food production.”

YearsHeartTwoFactsShowsStudyExampleHealthyCostLet MeCancerProductionsLocalsTwo ThingsFuelFewerPollutionStrokesFossilsFossil FuelPrematurePrioritizeHeart AttackHealthy FoodStanfordAsthmaFood ProductionPremature DeathLocal Food
Author:Jill Stein
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“Public charities, foodbanks and church pantries are doing more than ever before, but they can't keep up with the need. We can never end hunger only through the wonderful work of local charities. Like other Western democracies, we must end our national problem of hunger through national and political leadership. Charity is nice for some things, but not as a way to feed a nation. We don't protect our national security through charity, and we shouldn't protect our families and children that way either.”

WayNeedsChildrenEndsProblemInspirationPoliticalNationsSocialChurchDemocracyNiceWonderfulSecurityProtectCharityWesternHungerLocalsOur FamilyNational SecurityWorld HungerPantryPolitical LeadershipEnding HungerHunger For FoodFood BanksLocal Food
Author:Jeff Bridges
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“Surely there must be some way to find a husband or, for that matter, merely an escort, without sacrificing one's privacy, self-respect, and interior decorating scheme. For example, men could be imported from the developing countries, many parts of which are suffering from a man excess, at least in relation to local food supply.”

MenWaySelfCountryMatterSufferingRelationshipSacrificeExampleHusbandRelationLocalsDevelopingSelf RespectPrivacyExcessSchemesInteriorsDeveloping CountriesDecoratingFood SupplyLocal FoodInterior Decorating
Book:WORST YEARS OF OUR LIVES
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“I am grateful for each and every food bank that helps families in need. Now, more than ever, hunger is a crisis in America, and yet it is not spoken enough and people have yet to give enough to help those in need. Local food banks help fill this need but they need our help, our support, and most importantly, our dollars. No one should ever go hungry.”

PeopleNeedsGivingShouldEnoughHelpingAmericaSupportCrisisGratefulDollarsHungerHungryLocalsThanksgivingI Am GratefulThose In NeedFood BanksLocal Food
Author:Marlee Matlin
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“We need to confront honestly the issue of scale... You may need a large corporation to run an airline or to manufacture cars, but you don't need a large corporation to raise a chicken or a hog. You don't need a large corporation to process local food or local timber and market it locally.”

NeedsMayRunningProcessIssuesCarRaisesHonestlyScalesLocalsCorporationsChickensAirlineHogTimberLocal Food
Book:The Way of Ignorance: And Other Essays
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