A Quote by Mary Berry

Wherever possible, I like to use home-grown or locally produced ingredients. — © Mary Berry
Wherever possible, I like to use home-grown or locally produced ingredients.
The concept of being a locavore, or one who chooses whenever possible to incorporate locally grown or locally produced food into one's nutrition plan, is of great importance.
The concept of being a locavore, or one who chooses whenever possible to incorporate locally grown or locally produced food into one's nutrition plan, is of great importance
I think if the ingredients have nothing that I recognize, that kind of scares me. I like unique ingredients - like charcoal and baking soda - because it's cool to be able to use products with ingredients you see at home.
Everywhere I go, I always look for creative entrepreneurs, whether it's artisans and craftsmen, small farmers and gardeners, or restaurateurs who use fresh, locally sourced ingredients.
Home grown tomatoes, home grown tomatoes What would life be like without homegrown tomatoes Only two things that money can't buy That's true love and home grown tomatoes.
Locally produced foods - defined as those harvested within a 100-mile radius of one's home - have a lesser impact on the environment because of the decreased need for transportation from source to consumer.
It's all about fair trade, and helping people eating locally grown stuff. We're recycling everything. We're trying to tour in the most conscious way possible, environmentally and socially.
I'm a vegetarian who also eats some environmentally friendly seafood. But most importantly, I eat organic and locally grown foods whenever possible. It is both for health reasons and for preserving the environment.
Everywhere I go, I always look for creative entrepreneurs, whether it's artisans and craftsmen, small farmers and gardeners, or restaurateurs who use fresh, locally sourced ingredients. I admire the courage and self-reliance it takes to start your own business and make it succeed.
I need quick, easy, and healthy meals that can power me through the day. I also try to eat locally grown and organic food as much as possible - it's the best for me and the environment.
Buy locally where possible, but if you can't get the very best locally, don't buy locally. Buy it from where it is best.
There are eight or nine leading varieties of rice grown in Japan, all of which, except an upland species, require mud, water, and much puddling and nasty work. Rice is the staple food and the wealth of Japan. Its revenues were estimated in rice. Rice is grown almost wherever irrigation is possible.
It is important to be transparent about ingredients and use products with clean ingredients.
After I broke my neck, I began thinking more about The Kitchen: How can we come up with some way to make real food more affordable? Food that's locally-grown, if possible, fundamentally nourishing to the body, nourishing to the planet.
I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.
If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong.
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