I have been following a vegan diet now since the 1980s, and find it not only healthier, but also much more attractive than the chunks of meat that were on my plate as a child.
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 often think about Christ having all power, but He abdicated the power to live a sacrificial life for His children. In His own words he told his disciples that His meat was to do the will of the Father.
I used to have the biggest crush on Jimmy Kimmel. I liked him when he was chubbier, though. I've never really been attracted to the 'classically' handsome guy. I've always liked men with a little meat on their bones.
My parents taught me to do whatever makes you happy - follow your bliss. That's why I don't make a lot of movies. I'm very meat and potatoes when it comes to work, putting in eight hours each day. I only do what I love.
I don't try to get all the meat off the bone. When I get a good figure, I just move something. Too many people try to hit the peak price, and they hold on until it is too late.
Kibbeh comes in all forms, but most feature bulgur and meat.
Physical hunger and physical poverty is something I could only imagine. I've been poor when I was in China... As kids we never had to starve, but just didn't have enough meat, enough rice.
Meat is a big deal in my life. I do love breakfast food, but I don't think that's extraordinary. I'm a normal American. We love eggs and meat and potatoes and gravy.
The thing that you're faulted on today is not that you are too tough, or not that you aren't careful. It's that you might have been too soft. People want that red meat now because you have to keep up with the mood and the mood today is harsh. It really is.
I eat mostly vegetarian. I love meat, but I think it should be enjoyed on occasion - like cheesecake or blackouts.
I look at each one of my restaurants, and I want my personality to come out. Some are serious, some are intense when it comes to food and wines, some are meat masters supreme. I enjoy all my guests.
It's a Tim sandwich. The meat is fresh, but the bread is moldy.
I became a vegetarian at 15. I was always an animal lover and, as a teenager, became increasingly uncomfortable with the idea of eating meat. It was then that I started to research vegetarianism.
Here we grow the flax and grain; here we raise the meat they eat, and the wool to keep them warm; we cut trees to build their houses and firewood to heat their stoves.
I eat meat, the rarer the better.
I wake up every morning happy for where I am in life. It's not all about the cooking, but the fact that I can contribute by using my influence to help people all over the country. In the last two years, my partners and I have fed more than 10 million hungry people by bringing meat to food banks.
Our main deal is pastured livestock. So we have beef cattle, pigs, turkeys, laying chickens, meat chickens, rabbit, lamb and ducks - egg-layer ducks.
We've been programmed to think meat is protein and you need meat. No, we are not cavemen. There are plenty other ways.
You can do anything with beer that you can do with wine. Beer is great for basting or marinating meat and fish.
Divine right went out with the American Revolution and doesn't belong to the White House aides. What meat do they eat that makes them grow so great?
I think there should be very strict limits on the pathogens that can be sold in your meat. There should be limits on disease-causing pathogens. Tests should determine whether the meat is contaminated or not, and you shouldn't be allowed to sell contaminated meat.
Animals raised on corn produce fattier meat, but it's not just that it's fattier, it's the kinds of fats. Corn-fed beef produces lots of saturated fats. So that the heart disease we associate with eating meat is really a problem with corn-fed meat. If you eat grass-fed beef, it has much more of the nutritional profile of the wild meat.
In the family sandwich, the older people and the younger ones can recognize one another as the bread. Those in the middle are, for a time, the meat.
I eat fish and love bacon. Plus, I don't mind if soups are made with chicken or beef stock, I just don't like eating big pieces of meat.
I guess it kind of stemmed from my father. He was a union guy working for the meat plant down in Kansas City. He was a union guy, and I guess it was just in my blood.
Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook... so don't touch that door!
In my opinion, it has never been proven that food even has calories. When I bite into a hamburger, I see pickle and ketchup and bun and meat, but if there's a calorie in there, it must be hidden.
Primarily I'm a meat man, although once in a while I toy with a few vegetables.
Meat reared on land matures relatively quickly, and it takes only a few pounds of plants to produce a pound of meat.
If there hadn't been women we'd still be squatting in a cave eating raw meat, because we made civilization in order to impress our girlfriends.
I eat fish, three times a week meat, and if not yogurt, something like this and it rarely continues.
Heaven sends us good meat, but the Devil sends cooks.
When is population going to become an accepted part of the food debate? If it's fine to encourage people to think about halving their meat consumption, can we really not cope with a conversation about how many children we have?
People are essentially red meat. They are.
The headline is the 'ticket on the meat.' Use it to flag down readers who are prospects for the kind of product you are advertising.
