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If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.

The danger of growing up surrounded by endless sweet and salty industrial concoctions is not that we are innately incapable of resisting them but that the more frequently we eat them, especially in childhood, the more they train us to expect all food to taste this way.

We have to find alternative ways of producing our raw materials without asking nature to do it for us.

Once you figure out what respect tastes like, it tastes better than attention. But you have to get there.

They are much to be pitied who have not been given a taste for nature early in life.

My mother taught me a lot about respect for all living things - for plants and animals. I am a vegetarian. I was brought up that way.

Strangely enough, they have a mind to till the soil, and the love of possessions is a disease in them.

People need to realize how powerful the transformation of soil can be.

When these suckers had formed roots in the open ground, or kind of nursery where they were planted, they were looked over and the best taken up for potting.

Every year, my father comes by and samples the chremslach - like quality control - and tells me how they taste just like his mother's.