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Now that my wine has been served in the White House, why not me? Who could talk to farmers better than I? Somebody even asked me the other day if I had anything in my platform about taxes. 'Hell yes,' I said. 'Great state. But I wouldn't want to live there.'
I cook. I go to farmers markets in London and cook really good sort of organic foods.
Go to the grocery store and buy better things. Buy quality, buy organic, buy natural, go to the farmers market. Immediately that's going to increase the quality of the food you make.
While farmers' markets are booming in cities, actual rural market towns are in decline.
There are a lot of farmers and ranchers who are struggling. I get on my knees every day. If I had a rain prayer or a rain dance I could do, I would do it.
I have had the good fortune to see how my articles have directly benefited some farmers and helped build markets for their products in a way that preserves land from development. That makes me a hopeless optimist.
We are all farmers tending a little part of the Lord's vineyard.
Sheri L. Dew
I don't know how the poor farmers deal with such situations in real life. It's really sad.
I went West and took part in the strike of the machinists - the Southern Pacific Railroad, the corporation that swung California by its golden tail, that controlled its legislature, its farmers, its preachers, its workers.
Mary Harris Jones
One succeeds in obtaining an equivalent production at a lower price by improving the arts, trades and agriculture and by developing the physical and moral qualities of workers, farmers and craftsmen.
My uncles, who are farmers in Minooka, Illinois - I grew up with them and their pickup trucks and mustaches, and to me that was masculinity: big hairy sweaty guys who could pick up a bus.
I am but one member of a vast team made up of many organizations, officials, thousands of scientists, and millions of farmers - mostly small and humble - who for many years have been fighting a quiet, oftentimes losing war on the food production front.
When I visited Vietnam for Oxfam, the thing that really struck me was how the local farmers had to prepare to evacuate or climb to their mezzanines with their valuable family possessions.
Chapter 11 is an expensive process that does not accommodate the special needs of farmers.
We have to draw the line someplace with all the pesticides being used by the farmers.
I can't help but recall my dad and mom. Depression era kids, 8th and 9th grade educations, clawed and scratched to make a living as dairy farmers their whole life. At least two drought cycles nearly took it all away. They just worked harder, longer... and they made it.
There is no gilding of setting sun or glamor of poetry to light up the ferocious and endless toil of the farmers' wives.
I love the idea that biodiesel has the potential to support farmers, especially the family farms.
While expanding market access for American industry, financial markets and farmers is critical, I believe it needs to be done responsibly, accounting for the treatment and protection of workers and the environment.
The food system is not a free market. In this country, we impose reasonably high standards of animal welfare - but we haven't applied the same standards to food we import, so all we're really doing is exporting cruelty from Britain elsewhere, and at the same time undermining our farmers.
When I was six years old, my parents took me to this farmers' market with a petting zoo. They put me on a pony and, for some reason, it took off at a run and they had to chase it down. They tell me it was kind of traumatic.
Programs that pay farmers not to farm often devastate rural areas. The reductions hurt everyone from fertilizer companies to tractor salesmen.
If you live in the countryside, you understand that hunting isn't just for toffs. It's for the farmers. It's for everyone's enjoyment.
There is a growing market today for local, organic foods produced by small farmers. And farmers' markets have played a large role in making that happen.
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
A. P. J. Abdul Kalam
C. S. Lewis
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