Barbara Kingsolver Vegetables Quotations

Households that have lost the soul of cooking from their routines may not know what they are missing: the song of a stir-fry sizzle, the small talk of clinking measuring spoons, the yeasty scent of rising dough, the painting of flavors onto a pizza before it slides into the oven.

Cooking is 80 percent confidence, a skill best acquired starting from when the apron strings wrap around you twice.

Even feigning surprise, pretending it was unexpected and saying a ritual thanks, is surely wiser than just expecting everything so carelessly.

Food culture in the United States has long been cast as the property of a privileged class. It is nothing of the kind. Culture is the property of a species.

The standard approach has been to pump up the dosage of chemicals ... Twenty percent of these approved-for-use pesticides are listed by the EPA as carcinogenic in humans.

Finally, cooking is good citizenship. It's the only way to get serious about putting locally raised foods into your diet, which keeps farmlands healthy and grocery money in the neighborhood.

Corn syrup and added fats have been outed as major ingredients in fast food, but they hide out in packaged foods too, even presumed-innocent ones like crackers.

Once you start cooking, one thing leads to another. A new recipe is as exciting as a blind date. A new ingredient, heaven help me, is an intoxicating affair.

Mom is losing, no doubt, because our vegetables have come to lack two features of interest: nutrition and flavor. Storage and transport take predictable tolls on the volatile plant compounds that subtly add up to taste and food value. Breeding to increase shelf life also has tended to decrease palatability. Bizarre as it seems, we've accepted a tradeoff that amounts to: "Give me every vegetable in every season, even if it tastes like a cardboard picture of its former self."

Humans can be fairly ridiculous animals.