Top 1200 Food Safety Quotes & Sayings - Page 18

My husband was in the war of the Crimea. It is terrible the hardships he went through, to be two months without going into a house, under the snow in trenches. And no food to get, maybe a biscuit in the day. And there was enough food there, he said, to feed all Ireland; but bad management, they could not get it.

The Swedes prepare their food through curing, smoking, pickling and boiling. Pickling food contains digestive-system-friendly probiotics, and while boiling may not be the tastiest, it's effective without adding fat!

Where there are many counsellors there is safety.

Freedom is not defined by safety. Freedom is defined by the ability of citizens to live without government interference. Government cannot create a world without risks, nor would we really wish to live in such a fictional place. Only a totalitarian society would even claim absolute safety as a worthy ideal, because it would require total state control over its citizens’ lives. Liberty has meaning only if we still believe in it when terrible things happen and a false government security blanket beckons.

Fear is the foundation of safety.

Worry, shame, and fear can't be the energy with which we deal with food and weight. It only spurs us to eat more food and produce more glucose/sugar which gets stored as fat.

Preserve and treat food as you would your body, remembering that in time food will be your body.

There is no safety this side of the grave

Evolution has made us omnivores, and substantial quantities of meat can be produced by feeding plant matter whose production does not directly compete with growing food crops: crop residues, food processing waste, low-quality grain, and controlled grazing by ruminants.

I grew up in Hong Kong, and London used to seem very gray: the sky was gray, the buildings were gray, the food was incredibly gray - the food had, like, new kinds of grayness specially invented for it.

Food historian Jessica B. Harris says African American cuisine is simply what black people ate. When I think about what my family ate, we ate what people think of as soul food on special occasions, on holidays, but our typical diet was leafy greens and nutrients and tubers - food that was as fresh as being harvested right before our meal. Whatever was in season, that's what we were eating. It was being harvested right from our backyard.

Obscurity brings safety.

Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.

At Campbell's, we're listening to consumers. We recognize that real and healthier food is better for our consumers and our business. Our goal is to be the leading health and well-being food company.

When I was 26, I founded Peaceworks as a food company that brought together Israelis, Arabs, Turks, and others in conflict regions to make and sell various food products from the Middle East. That economic cooperation helped bridge divides and cultivate mutual understanding among neighbors.

Safety isn't expensive, its priceless.

If you take away the predators in the prairies and the national parks, you suddenly have an explosion of elk, and then you have a lack of the food source for the elk, so they strip all the ground bare and that takes away the cover, on and on and on and on. The whole food chain is disrupted.

I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure

I love this book! There are very few cookbooks published today that add something truly new and distinctive to the literature of food and cooking. Jennifer McLagan's Fat is a smart, thoughtful book that ultimately asks us to understand our food better.

Player safety's important.

We got food stamps. Glad to get the food stamps. Why wouldn't you want to get free money?

Two of the central ingredients to our family are food and faith, so sitting down together and thanking God for the food He's provided means everything to us. Prayer is a natural part of our lives - not only around the dinner table, but all day long.

Safety should be a birthright.

Because of media hype and woefully inadequate information, too many people nowadays are deathly afraid of their food, and what does fear of food do to the digestive system? I am sure that an unhappy or suspicious stomach, constricted and uneasy with worry, cannot digest properly.

What I want to do is produce really delicious food. I want it to look nice, because when you see food you should want to eat it. You shouldn't be saying, 'Oh my goodness, isn't the chef clever, he can weave the Eiffel Tower out of carrot sticks.'

If you ever want to eat a tuna sandwich again, don't go to a tuna factory. I visited one where they had two lines: one was the human food line and one was the cat food line - and they didn't look any different.

I prefer my Mexican food to have a little bit of an animal that suffered a little bit. That's some of the best food.

The ballot is the only safety.

There is always safety in valor.

They say in that book (Keneally's Schindler's List) that I gave the Jews the food in their mouths. I never had time to find out who was sick and who had to be fed (by hand). I am no good as a nurse, I tell you frankly. I have no talent for nursing . . . I bought the food for everyone.

Don't learn safety by accident.

Poll after poll shows that consumers want the right to know what's in their food and how it's produced. Because our food choices have such a significant impact on our lives, this is a trend that should be welcomed, not frustrated.

Once you become an elaborate and well-developed culture, anything from Rome or the Etruscans, for that matter, the food starts to become a representation of what the culture is. When the food can transcend being just fuel, that's when you start to see these different permutations.

Understanding where your food comes from, trying to bolster local farmers and local economies and having a better connection to the food around you and the people around you, only good can come of that. I love to be involved with things like that.

All the food we eat - every grain of rice and kernel of corn - has been genetically modified. None of it was here before mankind learned to cultivate crops. The question isn't whether our food has been modified, but how.

What do we actually seek from food? It's not calories, nor is it volume or mass. It is, in fact, nutrition: micronutrients, which include vitamins, minerals, antioxidants, and phytochemicals. These are components by which food can be assessed a value, and therefore, a decision can be objectively made as to whether it's worth eating.

My husband was in the war of the Crimea. It is terrible the hardships he went through‚ to be two months without going into a house‚ under the snow in trenches. And no food to get‚ maybe a biscuit in the day. And there was enough food there‚ he said‚ to feed all Ireland; but bad management‚ they could not get it.

Our economic model allows us to invest a disproportionate amount in our food costs. We have a very efficient system: customers go through a single line, the people who serve you are the ones who make the food, and our menu board is not cluttered.

I hate the gym, so I try to diversify my workouts with swimming and basketball. Indoors, it's less boring than running. I do find that diet is key. I eat lots of lean protein, no soda, no fast food or fried foods, and a lot of water. But I love food and often cook.

Orange juice from concentrate is labeled. Food coloring Red #5 is labeled. Fish are labeled as to whether they've been previously frozen. To a consumer, there's no plausible reason why these factors should be on a food ingredient label while the presence of GMOs shouldn't be.

American society to me and my brother was thrilling because, first of all, the food made noise. We were so excited about Rice Krispies and Coca-Cola. We had only silent food in our country, and we loved listening to our lunch and breakfast.

[Airline food] is the tiniest food I've ever seen in my entire life. Any kind of meat that you get - chicken, steak, anything - has grill marks on each side, like somehow we'll actually believe there's an open-flame grill in the front of the plane.

My food hero would be someone like Elizabeth David, because I think what she did for Britain was amazing. Also David Thompson, an Australian chef who does Thai food and really understands the basis of it, has always been very inspiring.

There is not one kind of food for all men. You must and you will feed those faculties which you exercise. The laborer whose body is weary does not require the same food with the scholar whose brain is weary.

No one, and I mean no one, gets personally offended by someone saying a food that they like is just okay - as if I had just attacked one of their character traits - unless 'character trait' is exactly what they consider liking that food to be.

During a coronavirus-induced downturn, families will be at greater risk for food insecurity, eviction, and job loss; kids will go hungry; food pantries and social-service organizations will come under more strain.

The assumption was that a calorie is a calorie. Nothing could be further from the truth. The food industry wants you to believe that because it works for them. If a calorie is a calorie, then why would you pick on any individual food stuff?

All the food we eat - every grain of rice and kernel of corn - has been genetically modified. None of it was here before mankind learned to cultivate crops. The question isnt whether our food has been modified, but how.

In Italy, food is an expression of love. It is how you show those around you that you care for them. Having a love for food means you also have a love for those you are preparing it for and for yourself.

I'm a big supporter of safety.

Waste equals food, whether it's food for the earth, or for a closed industrial cycle. We manufacture products that go from cradle to grave. We want to manufacture them from cradle to cradle.

Man is more miserable, more restless and unsatisfied than ever before, simply because half his nature--the spiritual--is starving for true food, and the other half--the material--is fed with bad food.

I don't really eat a lot of fast food, ever, but if I had to eat at one fast food restaurant, it'd be In-N-Out.

I'm very hopeful that we'll see some change in our food system. I don't know how far we'll go, or how quickly we'll get there, but there is no question that a significant percentage of the American public is dissatisfied with the food system.

We have sold ourselves into a fast food model of education, and it's impoverishing our spirit and our energies as much as fast food is depleting our physical bodies.

The error that many vegans make is forgetting that our food has novelty value. Non-vegans think our food is awful, but are fascinated by the prospect of something vegan being delicious. They want to disprove it.

Patience is not learned in safety.

Obviously, I like very beautiful food, because I think as delicious as food has to taste, it also has to look very beautiful - the process of presentation is very important.

I don't eat fast food, I don't eat fried food, and I eat tons of fruits and vegetables.

Service learning connects classroom studies to real-world issues, with hands-on activities and problem solving. Youth can study biology and ecology by testing the water in their own community; or learn about statistics, calculating the food supply and usage at the local food bank.