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I ate no butcher's meat, lived chiefly on fruits, vegetables, and fish, and never drank a glass of spirits or wine until my wedding day. To this I attribute my continual good health, endurance, and an iron constitution.
From the age of 11, I was taught the importance of earning my own money. I would babysit, walk dogs, clean cars, and work at the local corner shop and the butcher's. If I wanted to buy something, I always bought it myself.
I've had meetings with Fidel Castro. I've had meetings with Kim Il-Sung. I've had meetings with other dictators. I've met with the Butcher of Beijing. You know, I think it's important to hear, you know, each other's perspective.
I was brought up on stuffed hearts, cabbage and mashed potatoes. It's repulsive, when I look back - I used to go to the butchers to get Mum's sausages, and I would cut one off and squeeze the inside of it straight into my mouth. Insane!
Humans should be the Earth's custodians, not its butchers. Much attention - though not enough - focuses on the existential threat posed by climate change. But humanity's mass destruction of the Earth's wildlife is all too little discussed.
A human being is still more likely to die of a bee sting, snake bite or, Lord knows, automobile accident than by shark attack. We do not execute the perpretrators of death by car. We should not butcher an animal for an inadvertent homicide.
There are so many talented fighters. And then there are fighters who must work like butchers. They are champions because they work hard every day. I believe I have a little bit of talent, because I learn very quickly, but I'm like the butcher.
Governments are different, and philosophies are different, but when it comes down to it, a schoolteacher is a schoolteacher is a schoolteacher. A butcher is a butcher is a butcher. We are people. And we are far more common than we ever imagine.
As a little boy, my first job was delivering newspapers, and then I had a variety of different jobs. I worked in a butcher shop. I worked in a supermarket. I worked in construction. I dug ditches on the Long Island Expressway in 1954, 1955, 1956.
I really appreciate the many neighbourhoods of Berkeley. There is still the butcher, the baker and the candlestick maker. And it has the University of California, which is the greatest gift, to my mind, to be close to it. It keeps the place alive.
My dad's an artist, and my grandfather paints - he's not a painter; my grandfather's a butcher - but he does a lot of crafts, stained glass, painting, that stuff. There is art in our family, and I was an art major in college along with being a theater major.
You get lots of people, especially where I live, who go in to a butcher and insist on organic beef - even when the butcher has better-tasting stuff from a farm that's been producing wonderful meat for 100 years but hasn't jumped through the hoops to get organic certification.
I used to go to Sheen High Street with my dad on a Saturday, and there was a butcher next door to the fishmonger. I hated the smell of the fishmonger, but I found the smell of the butcher's much more appealing. And I liked the big knives. I thought it looked like a decent job.
I followed this one pig with number '05049,' all the way up until the end and to what products it's made of. And in these years, I met all kinds people like, for instance, farmers and butchers, which seems logical. But I also met aluminum mold makers, ammunition producers and all kinds of people.
Well, you know... I grew up in postwar Britain, when you were lucky to get anything to eat. People in America have absolutely no conception of how austere England was after the war. While you were all sort of eating butter and eggs, we were eating rabbit. That's what there was in the butcher shop.
I think the reason for my fascination with craft is what it represents, what it means in our culture, what it means in our history and in humanity. It was the idea that you could go to your butcher to get something, you could go to your tailor to get this, and you could go to your cobbler to get that.
The building in the Bronx where I grew up was filled with mostly Holocaust survivors. My two best friends' parents both survived the camps. Everyone in my grandparents' building had tattoos. I'd go shopping with my grandparents, and the butcher, the baker, everybody in the whole neighborhood had tattoos.
I love Korean food, and it's kind of like home to me. The area that I grew up in outside Chicago, Glenview, is heavily Korean. A lot of my friends growing up were Korean and when I would eat dinner at their houses, their parents wouldn't tell me the names of the dishes because I would butcher the language.
To butcher a pork shoulder is to be forcibly reminded that this is the shoulder of a large mammal, made up of distinct groups of muscles with a purpose quite apart from feeding me. The work itself gives me a keener interest in the story of the hog: where it came from and how it found its way to my kitchen.
I say have the night and give people the awards, but why do people want to watch people win awards? What are they getting out of it? I don't quite get it. Because they have awards all the time; there's awards for butchers, the best meat served, but they don't televise it. I don't know why they do it for films or TV programs.
I'm always in the 'butcher' role. But the only way to stop Messi one-on-one is to foul him. Otherwise, if I'm alone, I'll only get the ball one in 20 times. I have to use other weapons, I know the best way to stop him. I know he does not like playing with his back to goal, you must be right on top of him when he gets the ball.
While the whole 'God Butcher Saga' had elements of fantasy, sci-fi and horror all mixed together, 'The Accursed' is very much high-fantasy. Right out of the gate, we've got elves, talk of fantastic worlds, strange creatures, Malekith riding a flying tiger, as well as more dwarves, giants, trolls and elves than you can possibly count.
I was introduced to the Turducken in New Orleans. And it wasn't Thanksgiving. Glenn at the Gourmet Butcher Block brought it by, and I had never heard of it or had seen one, and they put it in the booth, and it smelled so good that I had to taste it. And it was good. Then Thanksgiving came, and we got one in addition to the traditional turkey.
