“ There has ling been a happy symbiotic relationship between kitchen and bar. Simply put, the kitchen wants booze, and the bartender wants food. Anthony Bourdain
“ To want to own a restaurant can be a strange and terrible affliction. What causes such a destructive urge in so many otherwise sensible people? Why would anyone who has worked hard, saved money, often… Anthony Bourdain
“ The management no longer depends upon the talents or skills of its workers---those things are built into the operating systems and machines. Jobs that have been "deskilled" can be filled cheaply. The… Eric Schlosser
“ Supermarkets in Denmark have experimented with adding a second bar code to packages of meat that when scanned at a kiosk in the store brings up on a monitor images of the farm where the meat was raise… Michael Pollan
“ Though they won't say, it has been estimated that Cargill and ADM together probably buy somewhere near a third of all the corn grown in America. Michael Pollan
“ Yet the organic label itself—like every other such label in the supermarket—is really just an imperfect substitute for direct observation of how a food is produced, a concession to the reality that mo… Michael Pollan
“ For an American like me, growing up linked to a very different food chain, yet one that is also rooted in a field of corn, not to think of himself as a corn person suggests either a failure of imagina… Michael Pollan
“ It is very much in the interest of the food industry to exacerbate our anxieties about what to eat, the better to then assuage them with new products. Michael Pollan
“ Big food companies make hot dogs with mechanically separated meat (msm) that, as described matter-of-factly by the [USDA], is "a paste-like and batter-like meat product produced by forcing bones with… Jennifer Reese
“ A man who goes into a restaurant and blatantly disrespects the servers shows a strong discontent with his own being. Deep down he knows that restaurant service is the closest thing he will ever experi… Criss Jami
