“We have every kind of salsa. We have teriyaki. We have barbecue. We have peanut butter. Ranch dressing, that's important.”— Seth Meyers, Diego, Luis Fernando Hoyos, imdb.com
“What do all the best movie chefs have in common? For one, they’re not just good at what they do.”— Nikita Richardson, grubstreet.com
“Bad memories surrounding a certain food can make the thought of eating it again distressing.”— Lisa Fields, furthermore.equinox.com
“From an environmental standpoint, oat milk uses significantly less water than almond milk: 1,929 gallons per pound of almonds, compared to 290 gallon per pound of oats.”— Zara Stone, elemental.medium.com
“Neapolitan pizzerias, and newfangled arcades have popped up alongside the family-run groceries and flower shops.”— Simone Kitchens, grubstreet.com
“With what should you smear your delicate tube of assorted animal offcuts?”— Ian Lecklitner, melmagazine.com
“If I’m an advocate of anything, it’s to move. As far as you can, as much as you can. Across the ocean or simply across the river. Walk in someone else’s shoes or at least eat their food. It’s a plus for everybody.”— Anthony Bourdain, forbes.com
“I want people to stop thinking about meal planning, big batching, and recipe-led cooking. I say, shop smaller and more frequently for the things that matter, like produce, protein, and bread.”— Carla Lalli Music , medium.com
“I was stressed out, so I ate a shitload of food — and then, of course, I felt guilty about it. On the rare occasion I buy Oreos, I’ll typically keep it to three a night like the respectable 30-year-old adult man I am. But sometimes… it’s hard to stop.”— Quinn Myers, melmagazine.com
“I want to say fuck it, and binge. I want to eat pizza. Real bread. Get drunk. But you know what? I want to stay on track more. There’s no compulsion to binge lately.”— Shannon Ashley, medium.com
“I believe that cooking your own meals, the way you want to, is the truest path to self-actualization ever devised by man or god or machine.”— John Gorman, medium.com