The way the bankers have kind of toppled the way money is distributed, and taken most of it into their own hands, is as good as Stalin or Hitler.

Indianapolis versus Denver would not be a great one gastronomically.

I can teach a chimp how to make linguini and clams. I can't teach a chimp to dream about it and think about how great it is.

[If] we can celebrate that in a way that celebrates our love for New England as well as our love for the Italian culture as well as the American culture, then we've done something that's really good and supporting these fishermen who are doing the right thing in sustainability . . . paying attention to make sure we don't overfish our world.

When I was in college, I used to write little ditties and short stories and poetry for my friends. Writing a book is another thing. It is so much different from my traditional day of dirty fingernails and greasy hair and hot pans.

My favorite thing is always a nice, inexpensive draft beer, but if someone wants something a little more complicated than that, then I'd like a Michelada, which is where I take beer and a little bit of either a spicy or not-so-spicy Bloody Mary, mix it like six to one [ratio], so it's kind of a red beer.

In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.