Kimbal Musk

After I broke my neck, I began thinking more about The Kitchen: How can we come up with some way to make real food more affordable? Food that's locally-grown, if possible, fundamentally nourishing to the body, nourishing to the planet.

Microwave sales have plateaued as people realize that reheated TV dinners give us no joy.

I did a business in a box called College Pro Painters. They taught you how to paint houses, how to hire and fire, how to sell, how to deal with customers. You got a one-year franchise. It was the hardest year of my life in terms of hard work. I won manager of the year. It was very successful.

We get emails from parents asking us what kale is because their kids are asking for it. That kind of extraordinary presence in the community is critical to the future of real food.

Building one garden in L.A. - it might be a nice gesture - but it won't make a difference. We have to start to change the culture of the community.

People always ask what kind of restaurant we have, and it's like a five-minute conversation. The short answer is, 'We're creating community through food.' That's the big idea we had, the product we're exporting. And it has paid off.

Community through food is my mission; it is what I do.

At Tesla, we don't go into a community and think we're going to sell one or two cars.

Boulder was not the small town I had expected. It is a vivacious community of sophisticated people, who have the same aspirations and expectations you find in New York, Los Angeles and San Francisco.

Boulder should be next to the word 'community' in the dictionary.

Twenty-first-century food is going to be real food. Real food is food that is truly nourishing for the consumer, the community, and the planet.

Strong communities are built around local, real food. Food we trust to nourish our bodies, the farmer and planet.