"Every relationship has its own language. It takes a long time to evolve and read one another. Just as it's true for people, it's also true on a national or cultural level."
-David Mitchell
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"As long as our civilisation keeps trundling along generally forwards, then there is the possibility of a future where ethnicity is merely an interesting badge, not a uniform you can't take off."
-David Mitchell
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"Sometimes, comics will make the observation that it's not jokes that are funny, it's characters that are funny. And isn't that true! That's why I always kill jokes. I'm terrible at them, because I get the joke right, but I can't get the character right, and it just goes down like a lead balloon."
-David Mitchell
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"Many children are natural fantasists, I think, perhaps because their imaginations have yet to be clobbered into submission by experience."
-David Mitchell
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"If the human condition were the periodic table, maybe love would be hydrogen at No. 1. Death would be helium at No. 2. Power, I reckon, would be where oxygen is."
-David Mitchell
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"I've become a less brave traveller since I became a dad, but in the past I was more foolhardy than brave."
-David Mitchell
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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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