My hope is that if people have the knowledge, and if they actually see where their food comes from and have access to the information, they will make better ethical choices.

For we would no longer need any reminding that however we choose to feed ourselves, we eat by the grace of nature, not industry, and what we're eating is never anything more or less than the body of the world.

I get letters from classes all the time. Say it's assigned in someone's 8th grade class, and the teacher asks everyone to write a letter to me about their impressions and what they learned. So, it's incredibly gratifying to hear.

It's been a mystery to me and a disappointment why conversation about health care reform hasn't turned more attention to the subject of food.

If you're cooking food, you don't have to count calories.

To ferment your own food is to lodge a small but eloquent protest - on behalf of the senses and the microbes - against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe.

The history of modern nutritionism has been a history of macronutrients at war: protein against carbs; carbs against proteins, and then fats; fats against carbs.