I have a fireplace in my kitchen that I light every night, no matter what.
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You have to take it upon yourself and preserve and can foods that you'll want for the winter.
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People have become aware that way that we've been eating is making us sick.
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When I first went to Paris in 1965, I fell in love with the small, family-owned restaurants that existed everywhere then, as well as the markets and the French obsession with buying fresh food, often twice a day.
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I am an optimist of the first order.
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I know once people get connected to real food, they never change back.
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I really like having someone who knows about food and what goes well together make a meal for me.
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When you have good ingredients, cooking doesn't require a lot of instruction because you can never go very wrong.
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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.