This president has said this has to be a priority for our nation, protecting our food supply from terrorist acts, so he continues to provide the funding that is necessary.

Fortunately, when it comes to meat and poultry, I have the really wonderful situation of having producers and processors that produce and process a very high-quality product.

In 75 foreign countries, we have a presence in the USDA.

In beef trade issues, we base our decisions upon science.

This president has said this has to be a priority for our nation, protecting our food supply from terrorist acts, so he continues to provide the funding that is necessary.

The big producer is going to figure out how to deal with whatever the rules are, but the little guy who is running a few hundred units or maybe feeding 1,500 cattle a year, how will they ever comply with these requirements?

There is a tremendous amount of support for the approach we have taken, which again is to base our decisions on risk analysis and thoughtful scientific process.

We're going to do everything possible to make sure that food safety is always paramount, and that we work with the industry as aggressively as we can to make sure that we're paying attention to the food-safety issues.

On the professional side, those 18 years on the farm instilled my love for agriculture.

There is a certain amount of momentum that is achieved when one country after another reopens their borders.

Today, we can tell people we have a testing process and facilities in place on a nationwide basis.

When one cow was found with BSE in 2003, many of our trading partners closed their borders to our beef.

I ended up being the governor of a very ag state, Nebraska.

We asked ourselves and the world to base decisions on good science, and I really believe the United States can be the leader in delivering that message to our international trading partners.

My goal with the Canadian border is the same goal I have for Japan and Korea.

One of the things that I always say about bioterrorism, whether it's ourselves at the federal level, folks at the state level, or folks in the private industry, we've done many great things, especially since 9/11.

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.

The meat and poultry industries are outstanding industries, and it's going to be a very natural fit for me.

The goal is to normalize trade relations based on sound science and consumer protection.

The world is really figuring BSE out, and that's positive.

People enjoy our meat and our poultry, as I do as a consumer.

In this day and age when we do so much business in foreign trade, we need the ability to identify trace an animal very quickly, identifying where it came from - where it has been, and where it is at today.

Growing up on a dairy farm, you certainly learn discipline and a commitment to purpose.

Producers are so much better-educated in issues related to terrorism.

Food safety involves everybody in the food chain.

I meet with people in the industry on an ongoing basis.

I never would have believed as a candidate for the U.S. Senate that the U.S. government could buy GM without a hearing, with no vote, yes or no. There are billions and billions of dollars at stake here.

The industry is becoming very ready for animal identification.

The president has been a true friend of the ag industry, because he continues to invest large amounts of money at a time when savings is really the goal of the federal government to deal with the deficit.

We had Taiwan, Egypt, Lebanon, and Oman open their markets to our beef, and we're excited about that.

Science is the international language, so when we are able to convince countries that good decision-making for human health and animal health is based upon science, that's a real success story for us.

We need to always be vigilant on the sanitary issues.

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.