A Quote by Bengt I. Samuelsson
Every time a significant discovery is being made one sets in motion a tremendous activity in laboratories and industrial enterprises throughout the world. It is like the ant who suddenly finds food and walks back to the anthill while sending out material called food attracting substance. The other ants follow the path immediately in order to benefit from the finding and continue to do so as long as the supply is rich.
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We have the right to rid our houses of ants; but what we have no right to do is to forget to honor the ant as God made it, out in the place where God made the ant to be. When we meet the ant on the sidewalk, we step over him. He is a creature, like ourselves; not made in the image of God, it is true, but equal with man as far as creation is concerned. The ant and the man are both creatures.
Anybody interested in solving, rather than profiting from, the problems of food production and distribution will see that in the long run the safest food supply is a local food supply, not a supply that is dependent on a global economy. Nations and regions within nations must be left free and should be encouraged to develop the local food economies that best suit local needs and local conditions.
Food is "everyday"-it has to be, or we would not survive for long. But food is never just something to eat. It is something to find or hunt or cultivate first of all; for most of human history we have spent a much longer portion of our lives worrying about food, and plotting, working, and fighting to obtain it, than we have in any other pursuit. As soon as we can count on a food supply (and so take food for granted), and not a moment sooner, we start to civilize ourselves.
Many countries have food safety systems from farm to table. Everybody involved in the food supply is required to follow standard food safety procedures. You would think that everyone involved with food would not want people to get sick from it.
My starting point is the fundamental initial fact that each one of us is perforce linked by all the material organic and psychic strands of his being to all that surrounds him. . . . If we look far enough back in the depths of time, the disordered anthill of living beings suddenly, for an informed observer, arranges itself in long files that make their way by various paths towards greater consciousness.
The entire trendy foodie world - food writing, food television, celebrated restaurants - is all about food for the rich. But the most important food issue is how to feed the poor or the hardworking middle class.
I would require every producer of food to follow and have enforced a standard safety plan. We know how to produce safe food. It has a horrible name; it's called HACCP - Hazard Analysis and Critical Control Point - and this was a food safety system that was developed for NASA so that astronauts wouldn't get sick in outer space. If you just think about what it might be like to have food poison under conditions of zero gravity, you don't even want to think about it.
The fact is that there is enough food in the world for everyone. But tragically, much of the world's food and land resources are tied up in producing beef and other livestock-food for the well off-while millions of children and adults suffer from malnutrition and starvation.
If army ants are wandering around and they get lost, they start to follow a simple rule:Just do what the ant in front of you does. The ants eventually end up in a circle. There's this famous example of one that was 1,200 feet long and lasted for two days; the ants just kept marching around and around in a circle until they died.
We need to realize that these industrial methods of farming have gotten us used to cheap food. The corollary of cheap food is low wages. What we need to do in an era when the price of food is going up is pay better wages. A living wage is an absolutely integral part of a modern food system, because you can't expect people to eat properly and eat in a sustainable way if you pay them nothing. In fact, it's cheap food that subsidized the exploitation of American workers for a very long time, and that's always been an aim of cheap food.
Like every other rich asshole, I have a cook and he's in my trailer making food all the time.
From zoning to labor to food safety to insurance, local food systems daily face a phalanx of regulatory hurdles designed and implemented to police industrial food models but which prejudicially wipe out the antidote: appropriate scaled local food systems.
Let’s get one thing straight: Mexican food takes a certain amount of time to cook. If you don’t have the time, don’t cook it. You can rush a Mexican meal, but you will pay in some way. You can buy so-called Mexican food at too many restaurants that say they cook Mexican food. But the real food, the most savory food, is prepared with time and love and at home. So, give up the illusion that you can throw Mexican food together. Just understand that you are going to have to make and take the time.
We can begin ever so modestly. We can begin with a one week's food supply and gradually build it to a month, and then to three months. I am speaking now of food to cover basic needs. . .I fear that so many feel that a long-term food supply is so far beyond their reach that they make no effort at all. . .Begin in a small way, ... and gradually build toward a reasonable objective.
Ants are more like the parts of an animal than entities on their own. They are mobile cells, circulating through a dense connective tissue of other ants in a matrix of twigs. The circuits are so intimately interwoven that the anthill meets all the essential criteria of an organism.
Here's the irony in what I do: When I go out to eat, I like classic French food. I like amazing Japanese food that has such a history that it goes back hundreds of years. And I also like really innovative food as well.
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