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Dad thought something very fishy was going on when, at 22, I was offered a job for £1,000 a year - more than Dad paid his own staff - for inventing cheese recipes and writing leaflets at the Dutch Dairy Bureau in London.
This was a dairy cow, and dairy cows have IDs on them. The ID was traced back to the farm in Washington. It's a dairy farm. And that farm now has been quarantined, and the owners have been very cooperative in doing that.
One good rule of thumb is to focus on those foods sold along the perimeter of a supermarket. Vegetables, fruits, fish, poultry, dairy products, and bread are generally positioned along the outer borders of grocery stores.
I'm vegan, though not completely religious about it. While writing 'Sapiens,' I became familiar with how we treat animals in the meat and dairy industries. I was so horrified that I didn't want to be a part of it anymore.
Federal policy tells us to fill 50 percent of our plates with fruits and vegetables. At the same time, federal farm subsidies focus on financing the production of corn, soybeans, wheat, rice, sorghum, dairy and livestock.
I'm having a lot of cravings - I can't get enough of dairy. Ice cream, milk, yogurt, cheese - I want it all. Orange juice is also a big one - and, weirdly, my mum said she craved orange juice when she was pregnant with me.
People of my age who went to college, go into college, you know what it cost back then? Nothing or next to nothing. At the most, you had to work at Dairy Queen during the summer and that would pay for your college education.
I eat the basic food groups: fruits and vegetables, whole grains, low-fat dairy, good fats and oils. I do have butter on my bread because it's delicious. I eat meat, especially chicken, sparingly, because I'm not a good cook.
Our demand for meat, dairy and refined carbohydrates - the world consumes one billion cans or bottles of Coke a day - our demand for these things, not our need, our want - drives us to consume way more calories than are good for us.
My parents worked harder than anyone I have ever met. They had so many businesses. There was the motel, but throughout my childhood, they also had a drive-through dairy, a gas station, a clothing store, a computer reselling business.
I'm obsessed with cheese and milk, but eliminating them from my diet made the biggest difference. In a month and a half, I lost 11 pounds just from not eating dairy, without doing anything else different, and that totally blew my mind.
People come to me with their passion about transportation, about education, about health care, about agriculture, the dairy industry, the almond growers. I'm just a kid in a candy store, learning and eating up all this different knowledge.
The fact is: America's obsession with meat and dairy has pretty much destroyed our sense of taste. The average burger and milkshake meal is so overloaded with fat, salt and sugar that it has numbed our taste buds to virtually anything else.
Alexandre Antoine Davy de la Pailleterie - father of the future Alex Dumas - was born on February 26, 1714, in the Norman province of Caux, a region of rolling dairy farms that hung above great chalk cliffs on the northwest coast of France.
When I was growing up on our 53-acre dairy farm, we were obsessed with food; it was the center of our lives. We planted it, grew it, harvested it, peeled it, cooked it, served it, consumed it - endlessly, day after day, season after season.
I'm always trying to find the balance between diet and fitness that will make my brain function at its optimum. What I discovered works for me is no refined sugars, processed foods, wheat, and dairy - that's when I'm functioning at my best.
I'm a good boy! I do what I'm told; I'm on time. I'm always where I'm supposed to be when I'm supposed to be there. I don't mess around with other people's time and schedule. And I eat my vegetables. And my meats. And my carbs. And my dairy.
Animals feel pain and love and joy, just as humans. But in the industrialised meat, dairy, and egg industries, animals are denied everything that's natural and important to them. Some of them don't even feel the fresh air. They don't see the light.
People who work in factories or in the woods or maybe a dairy farm - for years, I've been fascinated with people like that. No pretensions. They just live their lives. I found them beautiful. They were all I seemed to be interested in writing about.
Only advanced bakers should endeavor to adapt non-vegan recipes to be vegan, or gluten-full recipes to be gluten-free. There are all sorts of tips and tricks when it comes to subbing vegan ingredients for eggs and dairy, but it's tricky to say the least.
A simple rule of thumb is to shop the periphery of the grocery store - that's where you'll find meat, fish, dairy, and vegetables. Choose high-quality protein such as healthy, grass-fed beef and lamb and organic chicken and pork, and eat them in moderation.
I do all of the grocery shopping in my little family. I buy cheese, of many different kinds, sliced packaged meats and poultry, bagels, immense quantities of eggs, pre-made fried chicken. Milk. Bacon. It is insane how much dairy, deli and bakery stuff I buy.
I never drink cow's milk; I always opt for the soya alternative, and when I eat most dairy products, it tends to be in extremely small doses. However, being a vegetarian means I have to get protein from somewhere, so I do eat eggs and cheese about once a week.
My favorite thing from Dairy Queen is a Peanut Buster Parfait, which is: fudge at the bottom, vanilla ice cream, some peanuts, fudge, peanuts, ice cream, fudge, and it's layered. But I also really like peanut butter cups, so I'll put peanut butter cups in there.
A gluten-free diet still allows you access to almost every fruit and vegetable, a variety of grains and legumes, your pick of dairy products, fresh meats and fish and a whole slew of special gluten-free delights to satisfy your pretzel-bagel-muffin-doughnut craving.
I came to all the realizations about sustainability and biodiversity because I fell in love with the way food tastes. That was it. And because I was looking for that taste I feel at the doorsteps of the organic, local, sustainable farmers, dairy people and fisherman.
For a number of years, I wasn't consuming any dairy and suffered some injuries. At the time, I wasn't taking advantage of a wholesome diet with dairy and cheese and milk. Once I started implementing the dairy, including chocolate milk, I started to feel the difference.
I started reading and learned that we don't need any of it - meat, dairy products. We get everything we need without those things - except maybe B12, but there's this whole controversy that maybe we're only getting B12 because the animals are being fed B12 supplements.
I can't help but recall my dad and mom. Depression era kids, 8th and 9th grade educations, clawed and scratched to make a living as dairy farmers their whole life. At least two drought cycles nearly took it all away. They just worked harder, longer... and they made it.
Since we can't count on the meat, egg, and dairy industries to protect animals from the most egregious forms of cruelty, what can we, as consumers, do? Opting out of paying someone to allow animals to die in a barn fire or at the slaughterhouse seems pretty reasonable.
I am always in much better shape when I am doing a Broadway show because you have the eight shows a week to kind of keep the body clean and perfect in a sense, you know? For instance, I always eat much better when I am in a show because you can't have dairy - for your voice.
I don't eat white breads, and I'm off dairy due to an allergic reaction and because of what it does to the body. I've learnt a lot about different foods and how the body breaks it down and what happens when we eliminate or incorporate certain foods, and it's pretty fascinating!
Scotch beef, salmon and shellfish are recognised the world over for their excellence and Scottish provenance. People recognise the Scottish brand. They associate the country with quality food and drink, and clearly other Scottish sectors, such as dairy, can benefit from that, too.
I really focus on natural products, so I love using unrefined products instead of refined ones. I swap white rice for brown rice or quinoa. I use brown rice pasta instead of regular pasta, nut milk or oat milk instead of dairy milk, and coconut yogurt instead of cows' yoghurt, etc.
I like L.A. It's like a mini break. For a writer, it's hilarious. Like the food. Where I come from, we eat chip sandwiches: white bread, butter, tomato catsup and big fat french fries. It's delicious. Here, you order a creme caramel and the waiter says, 'You know, that contains dairy.'
No, I'm not a vegetarian. I do eat that way. I actually eat vegan quite a lot. I feel better when I eat that way, and I think there's been a lot of proof that's come up over the last however many years, that you can't deny, I don't think, that meat or dairy aren't all that good for us.
I have been cooking vegan recipes for a long time, long before the release of my first cookbook, because in the rubbish old days of scraping by on mismanaged, delayed and suspended benefits, meat and dairy products were often just too expensive, in contrast to their kinder counterparts.
As far as skincare goes, I'm from the school of 'you are what you eat.' I always promote a vegan lifestyle, not just because it's great for our environment and for humanity, but because if you cut out dairy, for example, there's scientific proof that it can actually help your complexion.
We have to use every tool at our disposal and that's why we're trialing a badger cull. We need healthy wildlife living alongside healthy cattle. Only if we work to eradicate the reservoir of TB in our badgers, will we have the strong and prosperous dairy industry the public wishes to see.
I started to read labels around age 18 or 19. I don't buy things that don't sound like food, and I've been that way all my life. I do go through phases, during which I eat meat for maybe three months then don't. I do eat lots of vegetables. It's the same with dairy - I'll eat it then stop.
My father was a man who didn't consider himself learned. He was a man who liked to be a farmer. He enjoyed his dairy farm and felt the calling. So there was a dedication. I was dedicated as a child to the service of God, and so there was this continual centering of a greater purpose than your own.
Veganism is a point of contention all year round. So much so that many vegans cut themselves off from the rest of society, huddling together for warmth and smugness, and using online forums to vent their disgust at the morally corrupt dairy- and meat-eating savages who make up most of the populace.
I grew up in the middle of dairy country in Wisconsin, about as far from any major metropolitan area as you can get. I always assumed I was going to be an actor. I don't know why. I didn't have any reason to think that. In fact, when I finally did try it, when I was in college, I was really bad at it and didn't enjoy it.
I have decided now that my mother should be the GPS woman, don't you think? That would be fantastic: 'Make a left in 11 miles. Get over now - I want you to be prepared. Turn right on Elm Street, I want to see if Myrna Rosenblatt is still alive. Make your second left by the Dairy Queen. Don't go in, they're anti-Semitic.'
I wanted to really ingrain myself in the culture and the people. And I apologize about having an allergy to dairy products that gives me some irritable bowels, but other than that, I mean, I've embraced just about everything else Wisconsin - especially when it comes to sports, but also the people and the interactions with our fans.
My grandfather milked several cows twice a day and supplied the neighbours with dairy products. He liked to go visiting around the county on Saturdays, and he also enjoyed the neighbours when they came by once a week with their empty milk jars. He walked them out to their cars and hung over the driver's side window until they drove off.