I always knew the importance of it, since I was three or four years old my mother used to feed me wine and water. I grew up with wine as liquid food.

It is giving me a great satisfaction, because I had the notion that we could make great wines equal to the greatest wines in the world, and everybody said it was impossible.

If you go back to the Greeks and Romans, they talk about all three - wine, food, and art - as a way of enhancing life.

I want to make wines that harmonize with food - wines that almost hug your tongue with gentleness.

I say to consumers: instead of relying totally on critics, drink what you like and like what you drink.

I've always wanted to improve on the idea of living well, In moderation, wine is good for you - mentally, physically, and spiritually.

We definitely need to get the excitement back.

Even more importantly, it's wine, food and the arts. Incorporating those three enhances the quality of life.

Once I was able to take care of myself and my children, I then wanted to share.

Critics have done the wine industry a lot of good overall.

This is what I think is very essential... moderation can be good for you.

Also, many consumers consider a critic to be like God Almighty.

We want to raise the art of living well.

Ever since I was a child, I wanted to excel in everything.

Wine has been with civilized man from the beginning.

Later, at Stanford University, I thought I'd become a lawyer or businessman, but my father came to me and said he thought there was a big future in the fine-wine business.

My wife taught me the importance of living well.

I always knew that food and wine were vital, with my mother being Italian and a good cook.

My brother and I had saved $15,000 by working many years nailing fruit crates together.

Whether I played marbles, whether I played football or slam anything else, I wanted to excel.

How beautiful it is to excel, and the goodness of giving from your heart.

As I traveled the world over, I traveled everywhere, and I learned so much.

There are a lot of people with a lot of money, and I'm amazed they don't understand what a great pleasure it can be to give.

I always knew the importance of it, since I was three or four years old my mother used to feed me wine and water. I grew up with wine as liquid food.

My mother served me wine and water from the time I was 3 years old.

Wine to me is passion. Its family and friends. Its warmth of heart and generosity of spirit. Wine is art. Its culture. Its the essence of civilization and the art of living.

Making good wine is a skill. Fine wine is an art.

I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy.

Food was a constant topic of conversation in our household.

Islands are known to differ in the food supply available to ground finches, mainly seeds.

I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day.

You know, nobody eats in England. Three or four pints of English beer a night fills you. I can't say I'm very impressed with the food in America. it's all sort of bland. Like turkey sandwiches.

Food simply isn't important to me.

It all comes back to the basics. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.

It is obvious that the greatest and most important service that is required of our agriculture under existing conditions is an enlarged production of the staple food crops.

Nothing to do but work, Nothing to eat but food, Nothing to wear out but clothes, To keep one from going nude.

We would load up the yellow Cutlass Supreme station wagon and pick blackberries during blackberry season or spring onions during spring onion season. For us, food was part of the fabric of our day.

I've always preferred food be on the blander side.

The high food value of field beans and the shortage of supply due to the light yields of 1915 and 1916 render them of great importance in the regions to which they are adapted.

Mostly I enjoy the restaurants (my husband is a chef), though I wish we had a wider diversity of ethnic food.

You know the great irony is that people think you have to have money to enjoy fine food, which is a shame.

Unfortunately, the food industry has not yet faced this situation and begun taking measures to avoid exploiting our weakness for not knowing when we have had enough.

All my jobs have been with food in one way or another since 1948. My parents were in the hotel business, and I just loved the warm hearted people who worked so hard with such good humor.

Everyone would talk about their diets and working out and what it made me do was go to craft services where all the food for the cast and crew was and I would eat.

Italy in the first years got food, for the first year or the first periods got food. Then we got raw materials and then we got tool machines, let's say, instruments for working.

Wit is the salt of conversation, not the food.

I went from 118 pounds to 135 pounds in a few months. But, I still didn't know anything about food.

Every major food company now has an organic division. There's more capital going into organic agriculture than ever before.

I grew up on food stamps. I come from a very humble background. And I've had many friends that have been destitute - you know, running into trouble - and places like The Midnight Mission have given them hope and have fed them and gotten them back on the right path.