I've talked to some drummers who seem to have a very hard time staying in shape on the road, including some drummers touring with high-profile acts that don't have to live on fast food every night.

I'm always going to get more of a charge playing Chicago than I will Duluth or some place like that. Just because of the history and the people there are way more knowledgeable than a lot of other cities. It's an amazing music scene with some great bands and great musicians.

Little things can make such a big difference during recording.

I always loose a little weight on the road, so I constantly have to be on top of my nutrition and hydration.

No matter how much success you're having, you can't continue working together if you can't communicate.

Joining another big time rock band was the last thing I was looking for, but as the tour went on, I really dug playing to a lot of people, the band sounded great, and just being out there again, got me over my depression and so I decided to hop on board.

Creatively, I thought we were still viable and could do more records. But our working relationship just wasn't happening at all, and our chemistry as people broke down because of that.

I've talked to some drummers who seem to have a very hard time staying in shape on the road, including some drummers touring with high-profile acts that don't have to live on fast food every night.

I show up ready to play, so I normally try and fit the situation.

If PJ Harvey ever came to town I'd definitely go try to go see her.

The fact that Eddie Vedder likes to play 3 hour plus shows a night, I have to be ready for that.

For me, I just try to make sure I eat enough and drink enough water and that's about it.

I love the way Pharell is laying down great drum tracks. He is a great drummer.

Ben was more improvisational, and relied less on methodology, and basically is a guitarist who switched to bass, whereas Jeff has a more traditional approach to playing bass in a band, and has a great sense of what his band sounds like, and we lock up nicely.

I try and stay limber, swim, run, ride motorcycles.

Live life to the fullest, and focus on the positive.

I would never want to live in L.A., and I made that decision years ago, so I never chose that path for myself, although I have much respect for those that do it at a high level.

I still felt we had some really good music on that record, but it's a shame that we couldn't make it better. And the tour was a total mess. We just had no life, no energy, and I felt we were going through the motions.

A lot of times, when a band finds success with a certain style or sound, they have a really hard time breaking away from that to grow as artists.

My recording career has luckily run the gamut of recording environments.

Whenever Elvin Jones comes to Seattle I try to go catch him.

In my last band, Soundgarden, I had a couple of different drummers sit in on some stuff and it was fun for me to kind of take a break and watch the band.

When I first went on tour with PJ in '98, I was still in shock having gone through the Soundgarden break up.

So, I just kind of played the way I played and then eventually we kind of figured out what worked best for the band. So, I definitely changed my stuff up and I think we're playing really tight now.

I think every band is a little cautious when the drummer starts to write tunes.

But I've always liked to be the kind of drummer and musician who likes to go outside of what's expected of me, and I've always been able to do more than you necessarily hear with every band I've ever played in.

Like I'm in San Diego today and this is my hometown so I've got a lot of my friends coming and I definitely want to put on the best show that I can.

I guess by taking lessons early on, and really trying to play all the rudimentary stuff, and try to have it sound as good as my teacher. It took a lot of practice, which I enjoyed, and still do.

Live life to the fullest and focus on the positive.

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.