Andrew Zimmern

Never use an aluminum pot, pan, or utensil when cooking tomatoes - or any other soft metal items for that matter. The acidity in the tomato doesn't do well with them; they create a chemical reaction that can turn cooked tomatoes bitter and fade the color, and the food will absorb some of the aluminum! ”

A well-seasoned and properly cleaned wok will always have micro-pores in the metal that hold some oil or food particulate, etc. - that's a good thing. ”

I have a tremendous platform and responsibility to talk to people about these issues about sustainability and about health and wellness when it comes to food. ”

Eating well is a class issue. ”

I'd dreamed of being in the food business from the moment my globetrotting parents introduced me to the foods of the world during childhood trips to Europe and Asia. ”

I was born and raised in New York. My family has been in New York City since the Civil War. I have a ton of N.Y.C. in my DNA, from both sides of my family. I had a wonderful childhood in the city. ”

Too many children and adults go hungry every day. ”

I am very much a person who likes to change with the times. Education is what it is all about. ”

I think we have cultural bias and practice some ethnocentrism when it comes to ethnic food in America. ”

Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes added to the pot can take up to 20 percent more cooking time than beans without tomatoes added. ”