Quotes Tagged "meat"

I mean really, how could an artistic individual stay grounded in the nitty-gritty of how many minutes per pound meat has to stay in the oven when trying to fathom the creative philosophy behind the greatest artistic minds of the world?

And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat.

In a meat-eating world, wearing leather for shoes and even clothes, the discussion of fur is childish.

Some hae meat and canna eat, And some wad eat that want it, But we hae meat and we can eat, And sae the Lord be thankit.

They are stupid, they are beasts, they are meat, they are death. I am talking simply but without any affectation.

The clock sweats out each minute of what meat is left to us.

Perhaps in the back of our minds we already understand, without all the science I've discussed, that something terribly wrong is happening. Our sustenance now comes from misery. We know that if someone offers to show us a film on how our meat is produced, it will be a horror film. We perhaps know more than we care to admit, keeping it down in the dark places of our memory-- disavowed. When we eat factory-farmed meat we live, literally, on tortured flesh. Increasingly, that tortured flesh is becoming our own.

Needless to say, jamming deformed, drugged, overstressed birds together in a filthy, waste-coated room is not very healthy. Beyond deformities, eye damage, blindness, bacterial infections of bones, slipped vertebrae, paralysis, internal bleeding, anemia, slipped tendons, twisted lower legs and necks, respiratory diseases, and weakened immune systems are frequent and long-standing problems on factory farms.

I myself eschew all stimulants. I also practically abstain from meat.

Meat is an inefficient way to eat. An acre of land can yield 20,000 pounds of potatoes, but that same acre would only graze enough cows to get 165 pounds of meat.

The New Nordic diet originated in 2004, when the visionary chefs Rene Redzepi and Claus Meyer called a symposium of regional chefs to address the public's increasing consumption of processed foods, additives, highly refined grains, and mass-produced poultry and meat.

Marinating chicken in miso adds lots of character to the meat with little work.

I like alligator meat. Tastes like chicken.

Our job is to ensure that meat and poultry products are safe, wholesome, accurately labeled for the benefit of the American consumers, and to make sure that they are in compliance with all federal laws.

Gravy is the simplest, tastiest, most memory-laden dish I know how to make: a little flour, salt and pepper, crispy bits of whatever meat anchored the meal, a couple of cups of water or milk and slow stirring to break up lumps.

When I was about 14, in about 1984, I decided to become a great poet. Faber & Faber was going to publish me, and when Ted Hughes read my first anthology he would invite me to Yorkshire for meat pies and mentorship.

I eat meat daily. I'm not Jewish. I'm not Arabic. What's the kind of person that doesn't eat meat? That's right - I'm not a vegetarian.

It's a myth that generally Asians are mostly vegetarians. The Japanese are the kings of red meat, but it's expensive. The Chinese and Vietnamese love their pork. Many Indians, especially the Muslims, can't live without their lamb.

The bottom line, addressing defense spending cuts with a meat ax like sequestration will damage defense readiness for decades to come.

I unfortunately still crave chicken McNuggets and bacon, which is the meat candy of the world.