Pastoral Resources

Money is kind of a base subject. Like water, food, air and housing, it affects everything yet for some reason the world of academics thinks it's a subject below their social standing.

The truly powerful feed ideology to the masses like fast food while they dine on the most rarified delicacy of all: impunity.

Although even when I am being idle I have plenty of food for thought both early and late - thoughts both about and not about art.

Food fighters in Japan think of themselves as athletes. They have a higher recognition of the game and are constantly thinking about records. I probably won't continue for long because it puts pressure on the body. But I am at the age where I can perform my best.

People think that if you have a huge appetite, then you'll be better at it. But actually, it's how you confront the food that is brought to you. You have to be mentally and psychologically prepared.

The best way to lose weight is to close your mouth - something very difficult for a politician. Or watch your food - just watch it, don't eat it.

More and more surveys in the US are indicating a change in values taking place among consumers, who become more concerned about quality of life, food, health and the environment.

The world spends $40 billion a year on pet food.

Just a little help, a small security force, a bit of food, can save lives.

We provide food that customers love, day after day after day. People just want more of it.

If we do not permit the earth to produce beauty and joy, it will in the end not produce food, either.

Monks will have three begging bowls for their food: one for water, one for liquid food, one for dry food.

That was my childhood. I grew up with the monks, studying Sanskrit and meditating for hours in the morning and hours in the evening, and going once a day to beg for food.

First I would probably place men at the bottom of the food chain. On a grander scale, I would say they're reacting to change. Feminism has got to be part of that.

It's a funny thing about me. I don't have any interest in food most of the time now, although when I was a kid I was always hungry.

If somebody has a chance to put my food in their mouth, that tells the story.

I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day.

I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana - the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake.

I came here because the city has a tradition and is a very respected food city.

I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy.