"I read the NY Times but I don't trust all of it."
-David Byrne
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"My favorite time of day is to get up and eat leftovers from dinner, especially spicy food.“
-David Byrne
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"To some extent I happily don't know what I'm doing. I feel that it's an artist's responsibility to trust that."
-David Byrne
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"I've rarely kept my distance from kind of - I don't know if we can call it politics, but kind of, civic engagement and that kind of thing, except I tended to think, 'Well, do it yourself before you start telling other people what they should be doing.'"
-David Byrne
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"There's something about music that encourages people to want to know more about the person that made it, and where it was recorded, what year it was done, what they were listening to, and all this kind of stuff. There's something that invites all this obsessive behavior."
-David Byrne
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"It seems almost backwards to me that my music seems the more emotional outlet, and the art stuff seems more about ideas."
-David Byrne
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"Ninety percent of all music is always crap, and when too many people decide they're going to have guitar bands, then ninety percent of them are going to be crap. It's just a given law."
-David Byrne
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"I think that food ties us to our community and our traditions, and it's the thing that makes us feel good and connected."
-Kathy Freston
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"We talk about, you know, diet and that we shouldn't give our kids big things and obesity and fast food. Well, you know there are people who don't have that problem because they're not getting any food! We have so many deep problems and issues facing humanity."
-Chris Noth
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"We all thought of chicken as lean, protein-rich food that's good for weight watching, but the truth is chicken might actually be making us fatter!"
-Kathy Freston
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"Penn State is a leader in food science."
-Don Sherwood
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"One must know combinations, one must have a true knowledge of food to be in the moment."
-Charlie Trotter
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"After my pregnancy, I discovered I have an allergy to yeast. Problem is, all the food I love has yeast in it. So I have to relearn how to cook."
-Tia Mowry
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