A Quote by Joel Salatin

Despite all the hype about local or green food, the single biggest impediment to wider adoption is not research, programs, organizations, or networking. It is the demonizing and criminalizing of virtually all indigenous and heritage-based food practices.
Let's share our abundance and make our country stronger. We can encourage programs that collect and distribute excess prepared food to local organizations that are helping the hungry in our own communities. We can also support programs that supply commodities to food banks. It's all part of committing our country's wealth and resources to end childhood hunger.
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.
I think the biggest impediment to fixing the food system in the United States is that we expect food to be cheap. We want to by other things with our money. We're so disconnected from agriculture - from the culture in agriculture.
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.
I think as individuals, people overrate the virtues of local food. Most of the energy consumption in our food system is not caused by transportation. Sometimes local food is more energy efficient. But often it's not. The strongest case for locavorism is to eat less that's flown on planes, and not to worry about boats.
It's time to transition beyond our fossil fuel addiction to a just economy based on green jobs, renewable energy, and local organic food.
Those of us who think about what we eat, how it's grown, those of us who care about the environmental impact of food - we've been educated by fabulous books, like Fast Food Nation and documentaries like Food Inc. But despite these and other great projects that shine a critical light on the topic, every year the food industry spends literally tens of millions of dollars to shape the public conversation about our food system.
Often when we talk about food and food policy, it is thinking about hunger and food access through food pantries and food banks, all of which are extremely important.
In the 20th century, the French managed to get a death on the myth that they produce the world's best food. The hype has been carefully orchestrated, and despite the fact that the most popular food in the last quarter has undoubtedly been Italian, the French have managed to maintain that mental grip.
Many philosophies have evolved based on the choice of food. But one must remember there is nothing religious, philosophical, spiritual, or moral about the food we eat. It is only a question of whether the food is compatible with the kind of body we have.
If there was ever a food that had politics behind it, it is soul food. Soul food became a symbol of the black power movement in the late 1960s. Chef Marcus Samuelsson, with his soul food restaurant Red Rooster in Harlem, is very clear about what soul food represents. It is a food of memory, a food of labor.
The Humane Society of the United States works with local Humane Societies across the country. We don't control every local Humane Society in this nation. These organizations strive to the greatest degree to provide homes for animals and to encourage adoption, to spay and neuter animals. And if a decision is made to euthanize, it is a failure of society, not the local organizations who are striving to do their best.
Food is a great literary theme. Food in eternity, food and sex, food and lust. Food is a part of the whole of life. Food is not separate.
We wanted a pet food based on sound scientific principles and truth, not marketing hype.
My German heritage, it's through food. Growing up in Switzerland, the thing that I remember the most is the food. And so the way that I experience people and places is through that - through its food and cuisine.
Food is not just fuel. Food is about family, food is about community, food is about identity. And we nourish all those things when we eat well.
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