“The disparity between a restaurant's price and food quality rises in direct proportion to the size of the pepper mill.”
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The qualities of an exceptional cook are akin to those of a successful tightrope walker: an abiding passion for the task, courage to go out on a limb and an impeccable sense of balance.
I do the same exercises I did 50 years ago and they still work. I eat the same food I ate 50 years ago and it still works.
You can buy a box of low-fat macaroni and cheese made with powdered nonsense. I'm not worried if I'm using four different cheeses and it's high in fat. It's real food. That's what's more important.
I first got involved with ending world hunger, and I got hip to the facts about it - what a huge problem it was and how it wasn't a matter of not having food or not knowing how to end it, but it was a matter of creating the political will.