It's like spicy food - sometimes you have to tone it down so more people can enjoy it.

It might be a huge hit, it might not; but you learn something doing it.

I'm continuing to produce and will start a new record soon, as well.

The whole process of this record was an education for me as a musician.

There's artists that I'm working with on a new label of mine. Foxy Nova and Supa Nova.

I think that in order for music to be heard in a lot of different situations you have to always consider that.

I enjoy music that is commercial.

I don't necessarily want people to know all my intimate feelings about Tracey.

The most exciting thing for all of us is movies and movie stars.

Unfortunately, a lot of executives aren't like producers, and can't hear the diamond in the rough.

I usually prepare a track and then I work with the artist when it's time to do the vocals.

It's about finding great artists and being part of their careers.

When I was in top 40 bands, I always had to learn new material and new styles.

I don't go to that many Broadway shows, so I can't really say anything.

Commercial music, for the most part, is popular music and you always have to keep that in mind.

You can find a diamond in the rough a lot of times.

I think that whenever there's a good script we try to make that happen, but it's all based off of a good story, a good script, but I don't believe you should do it just because it's African-American.

I would say that I've been lucky. Being blessed and not really ever giving up.

I could easily not be the person that people know.

The Internet is a whole new world opening up.

There are people that bring artists to me to look at it and it's a question of whether I like their music and their look and if I think there's something they have that makes them different and commercial.

It's like spicy food - sometimes you have to tone it down so more people can enjoy it.

The reality is, some people don't want you to change or go anywhere different.

But a lot of the old fans are listening to a lot of the younger music. So I gotta keep moving forward, and they'll move forward too.

I still write the same way and have the same perspective.

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.

Each of us needs something - food, liquor, pot, whatever - to help us survive. Dracula needs blood.

If there is to be any hope of prosperity for this country it is by reversing that policy which made us simply the kitchen garden for supplying the British with cheap food.