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As a chef and activist, I'm particularly concerned with food politics issues such as the farm bill.

Marcus Samuelsson

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Marcus Samuelsson
Age: 54
Born: 1970
Born: January 25
Chef
Restaurateur
University Teacher
Addis Abeba
Kassahun Tsegie
Issues
Farm
Food
Chef
Politics
Activist
Farms
Bill
Bills
Particularly
Concerned

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I love Thanksgiving because it's a holiday that is centered around food and family, two things that are of utmost importance to me.
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While I hold my own views, it's important not to get too wrapped up in individual candidates and personalities, but instead to focus on the real issues
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Thanksgiving is one of my favorite American traditions. I quickly picked it up when I moved to the U.S. from Sweden.
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Just like keeping a healthy diet is important to maintaining a healthy lifestyle, eating the right foods is just as important for getting the most out of your workout.
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I feel very fortunate that I was raised in a multicultural family, and it came through food.
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If you're cooking for someone important - whether it's your boss or a date - never try a new recipe and a new ingredient at the same time.
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In Africa, you have no clean water, but you have good food options. In Harlem, everyone can shower and get fresh water, but you often have bad food options.
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I'm a big believer in the negligee, that nearly invisible screen standing between you and the object of your desire.
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Clean water and access to food are some of the simplest things that we can take for granted each and every day. In places like Africa, these can be some of the hardest resources to attain if you live in a rural area.
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We struggle with eating healthily, obesity, and access to good nutrition for everyone. But we have a great opportunity to get on the right side of this battle by beginning to think differently about the way that we eat and the way that we approach food.
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Cooking with your kids and engaging them in hands-on activities are two ways to begin to educate children about the healthy eating, and kick start the important task to help change how the younger generation looks at food and nutrition.
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But one of the things I have learned during the time I have spent in the United States is an old African American saying: Each one, teach one. I want to believe that I am here to teach one and, more, that there is one here who is meant to teach me. And if we each one teach one, we will make a difference.
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In Ethiopia, food is often looked at through a strong spiritual lens, stronger than anywhere else I know. It's the focal point of weddings, births and funerals and is a daily ceremony from the preparation of the meal and the washing of hands to the sharing of meals.
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Thanksgiving is probably my favorite holiday - it's a day that's American to the core and it's a day that's all about what and how we eat.
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People come up to me all the time and ask how I stay the way I am, and it's no secret. The first lesson a chef needs to learn is how to handle a knife the second is how to be around all that food.
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In Ethiopia, where I was born, all the cooks are women. When I grew up in Sweden, my mom and my grandmother did predominantly all the cooking. Then I changed to restaurant kitchens, where all of a sudden there were just more men than women, and I always thought that was weird.
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