“now i believe that the way to anyone's heart is through their stomach, and, my boy, i'm here to tell you, we ware in the heart business. we're going to reach deep past the menu and into the emotional power of food because a person comes back to a restaurant again and again for one reason only - to fee their soul. ”

“They marched. Not for themselves. They marched to remember the ones who didn't make it back. They marched because seeing so much loss can teach you about life. they marched because we're all fighting a war whether we know it or not...a war for our minds and souls and what we believe in.”

“Guys don't understand great art. They don't care that sometimes the camera has power beyond the photographer to record emotion that only the heart can see. They're threatened when the camera jumps ahead of me. Todd Kovich was pissed when I brought my Nikon to the prom, but I'd missed too many transcendent shots over the years to ever take a chance of missing one again. A prom, I told him, had a boundless supply of photogenic bozos who could be counted on to do something base.”

“We read to learn and to grow, to laugh, to be motivated, and to understand things we've never been exposed to. We read for strength to help us when we feel broken, discouraged or afraid. We read to find hope. We read because we're not just made up of skin and bones, and a deep need for chocolate, but we're also made up of words, words which describe our thoughts and what's hidden in our hearts.”

“You don't know which way a thing will come at you, but you need to welcome it with your whole heart which ever way it arrives.”

“But through it all I held Mrs. Pettibone's words in my heart-the ones she spoke to me after the funeral when she took my hand, looked into my face and said, "You've got your father's eyes.”

“I'll tell you something about tough things. They just about kill you, but if you decide to keep working at them, you'll find the way through. On the Food Network they have these shows where cooks have to put a meal together with all these weird ingredients. That's a lot like my life-dealing with things you wouldn't think ever go together. But a good cook can make the best meal out of the craziest combinations.”