Food Production Quotes

“In my opinion, if there is one extremely legitimate use for petroleum besides running wood chippers and front-end loaders to handle compost, it's making plastic for season extension. It parks many of the trucks [for cross-country produce transportation]. With the trucks parked, greenhouses, tall tunnels, and more seasonal, localized eating, can we feed ourselves? We still have to answer that burning question.”
― Joel Salatin, Folks, This Ain't Normal: A Farmer's Advice for Happier Hens, Healthier People, and a Better World

“Down every aisle a single thought follows me like a shadow: Brand Italy is strong. When it comes to cultural currency, there is no brand more valuable than this one. From lipstick-red sports cars to svelte runway figures to enigmatic opera singers, Italian culture means something to everyone in the world. But nowhere does the name Italy mean more than in and around the kitchen. Peruse a pantry in London, Osaka, or Kalamazoo, and you're likely to find it spilling over with the fruits of this country: dried pasta, San Marzano tomatoes, olive oil, balsamic vinegar, jars of pesto, Nutella.
Tucked into the northwest corner of Italy, sharing a border with France and Switzerland, Piedmont may be as far from the country's political and geographical center as possible, but it is ground zero for Brand Italy. This is the land of Slow Food. Of white truffles. Barolo. Vermouth. Campari. Breadsticks. Nutella. Fittingly, it's also the home of Eataly, the supermarket juggernaut delivering a taste of the entire country to domestic and international shoppers alike. This is the Eataly mother ship, the first and most symbolically important store for a company with plans for covering the globe in peppery Umbrian oil, and shavings of Parmigiano-Reggiano Vacche Rosse.
We start with the essentials: bottle opener, mini wooden cutting board, hard-plastic wineglasses. From there, we move on to more exciting terrain: a wild-boar sausage from Tuscany. A semiaged goat's-milk cheese from Molise. A tray of lacy, pistachio-pocked mortadella. Some soft, spicy spreadable 'nduja from Calabria. A jar of gianduja, the hazelnut-chocolate spread that inspired Nutella- just in case we have any sudden blood sugar crashes on the trail.”
― Matt Goulding, Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

“Most peasant farmers and herders, who constitute the great majority of the world's actual food producers, aren't necessarily better off than hunter-gatherers. Time budget studies show that they may spend more rather than fewer hours per day at work than hunter-gatherers do.”
― Jared Diamond, Guns, Germs, and Steel: The Fates of Human Societies

“The plow is the main cause of muddy streams and rivers in the springtime. And a muddy stream means that we are dissipating our greatest natural resource—our topsoil.”
― Dr. Blake F. Donaldson, Strong Medicine

“The change which would be produced by simpler habits on political economy is sufficiently remarkable. The monopolising eater of animal flesh would no longer destroy his constitution by devouring an acre at a meal … The quantity of nutritious vegetable matter consumed in fattening the carcase of an ox, would afford ten times the sustenance, undepraving indeed, and incapable of generating disease, if gathered immediately from the bosom of the earth.”
― Percy Bysshe Shelley, A vindication of natural diet: Being one in a series of notes to Queen Mab

“The most fertile districts of the habitable globe are now actually cultivated by men for animals, at a delay and waste of aliment absolutely incapable of calculation. It is only the wealthy that can, to any great degree, even now, indulge the unnatural craving for dead flesh, and they pay for the greater licence of privilege, by subjection to supernumerary diseases.”
― Percy Bysshe Shelley, A vindication of natural diet: Being one in a series of notes to Queen Mab

“There was also a peculiarly Japanese adaptation of things foreign. I first noticed this one rainy November evening when I stopped by Rub-a-Dub, a funky reggae watering hole located near the Pontocho, the city's former red-light district now known for its restaurants, bars, and geisha teahouses. After ordering one of the bar's famous daiquiris, I anticipated receiving an American-style rum-in-your-face daiquiri with an explosive citrus pucker. Instead, I was handed a delicate fruity drink that tasted more like a melted lime Popsicle. Over time I noticed other items had been similarly adapted. McDonald's offered hamburgers with sliced pineapple and ham to satisfy Japanese women's notorious sweet tooth. "Authentic" Italian restaurants topped their tomato-seafood linguini with thin strands of nori seaweed, instead of grated Parmesan. And slim triangles of "real" New York-style chizu-keki (cheesu-cakey) in dessert shops tasted like cream cheese-sweetened air.”
― Victoria Abbott Riccardi, Untangling My Chopsticks: A Culinary Sojourn in Kyoto

“Tig would have fit on that plane just fine. Tig, Art, Takis, these anomalous, scrappy survivors, might be the lucky ones. They ate less and took up less space: the humans of the future.”
― Barbara Kingsolver, Unsheltered

“Farming leads to food production.”
― Lailah Gifty Akita