Crops Quotes

“A farmer is a magician who produces money from the mud.”
― Amit Kalantri, Wealth of Words

“I will feel no guilt on shutting my door to those who didn't listen.”
― Stefan Molyneux

“The kind of soil in your area determines the type of crop you will plant to harvest; The kind of potentials in you will decide the type of success you will celebrate.”
― Israelmore Ayivor

“If the farmer is rich, then so is the nation.”
― Amit Kalantri, Wealth of Words

“The great concerns of our time – climate change, natural resources, food production, water control and conservation, and human health – all boil down to the condition of the soil.”
― Isabella Tree, Wilding

“To a farmer dirt is not a waste, it is wealth.”
― Amit Kalantri, Wealth of Words

“If you plant your crops in the weather of pride they will grow tall and fall down. Take away pride and your dreams will stand.”
― Israelmore Ayivor, Shaping the dream

“Mbegu tunazopanda leo ni mazao ya msimu ujao. Ukipanda mbegu mbaya utavuna mabaya. Ukipanda mbegu nzuri utavuna mazuri. Ukitenda mabaya leo kesho yako itakuwa mbaya. Ukitenda mazuri leo kesho yako itakuwa nzuri. Okoa kesho leo kwa kupanda mbegu nzuri na kuzimwagilia kwa imani na upendo kwa watu. Mungu ataleta mvua, jua na ustawi wa mazao yako. Panda mbegu ya msamaha kwa maadui zako, uvumilivu kwa wapinzani wako, tabasamu kwa marafiki zako, mfano bora kwa watoto wako, uchapakazi kwa kazi zako, uadilifu kwa waajiri wako na kwa wafanyakazi wako pia kama unao, ndoto kwa malengo yako, na uaminifu kwa marafiki zako wa ukweli. Kila mbegu irutubishwe kwa mapenzi huru yasiyokuwa na masharti yoyote, au mapenzi huru yasiyokuwa na unafiki wa aina yoyote ile. Usifiche vipaji vyako. Ukiwa kimya utasahaulika. Usipopiga hatua utarudi nyuma. Usiwe na hasira, wivu au ubinafsi.”
― Enock Maregesi

“Maize is just another word for white corn, and by the end of this story, you won't believe how much you know about corn.”
― William Kamkwamba, The Boy Who Harnessed the Wind: Creating Currents of Electricity and Hope

“God is willing to help you with the rain if only you can sow your crops.”
― Israelmore Ayivor, 101 Keys To Everyday Passion

“It was like putting a bottle cap in the ground and pulling out a coke.”
― Hank Green, A Beautifully Foolish Endeavor

“Anger is the agro-chemical that makes the weeds of failure to germinate and compete with your crops of success. Don’t apply it.”
― Israelmore Ayivor, Shaping the dream

“The rolling hills we traveled through were lined with rows of crisscrossed crops- apple and pear trees, vines of grapes, and maize- creating bafflingly precise geometries. In the forested areas, the branches on the trees drooped lugubriously like the long sleeves of Druid priests.
Jonathan pointed to the curved roads that cut through the hillsides and valleys. "Forged by Romans, Mina!" he said. "So many civilizations have come and gone on this land- Celts, Romans, Normans, Mongols, French. Who knows how many more?”
― Karen Essex, Dracula in Love

“Living off the land took a lot of getting used to for these city folk. They had to learn how to garden and grow their own crops. Of course, they were learning how to hunt and clean their prey, so it could be cut up and cooked. Smoking the meat was another necessary lesson to be learned.”
― Jason Medina, The Manhattanville Incident: An Undead Novel

“If we grow more food, there will be enough food to feed everyone.”
― Lailah Gifty Akita

“If we cultivate the land to grow enough crops, humanity will not go hungry.”
― Lailah Gifty Akita

“We need enough food to feed the people, let us plant enough crops.”
― Lailah Gifty Akita

“We have a vast land, we must cultivate enough crops to feed the people of this nation.”
― Lailah Gifty Akita

“We must work hard to cultivate the land to plant more crops.”
― Lailah Gifty Akita

“In the thousands of years before European colonists landed in the West, the area that would come to be occupied by the United States and Canada produced only a handful of lasting foods---strawberries, pecans, blueberries, and some squashes---that had the durability to survive millennia. Mexico and South America had a respectable collection, including corn, peppers, beans, tomatoes, potatoes, pineapples, and peanuts. But the list is quaint when compared to what the other side of the world was up to. Early civilizations in Asia and Africa yielded an incalculable bounty: rice, sugar, apples, soy, onions, bananas, wheat, citrus, coconuts, mangoes, and thousands more that endure today.
If domesticating crops was an earth-changing advance, figuring out how to reproduce them came a close second. Edible plants tend to reproduce sexually. A seed produces a plant. The plant produces flowers. The flowers find some form of sperm (i.e., pollen) from other plants. This is nature beautifully at work. But it was inconvenient for long-ago humans who wanted to replicate a specific food they liked. The stroke of genius from early farmers was to realize they could bypass the sexual dance and produce plants vegetatively instead, which is to say, without seeds. Take a small cutting from a mature apple tree, graft it onto mature rootstock, and it'll produce perfectly identical apples. Millenia before humans learned how to clone a sheep, they discovered how to clone plants, and every Granny Smith apple, Bartlett pear, and Cavendish banana you've ever eaten leaves you further indebted to the people who figured that out.
Still, even on the same planet, there were two worlds for almost all of human time. People are believed to have dug the first roots of agriculture in the Middle East, in the so-called Fertile Crescent, which had all the qualities of a farmer's dream: warm climate; rich, airy soil; and two flowing rivers, the Tigris and Euphrates. Around ten thousand years before Jesus walked the earth, humans taught themselves how to grow grains like barley and wheat, and soon after, dates, figs, and pomegranates.”
― Daniel Stone, The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats

“The land must be cultivated with crops, if we wish to have food.”
― Lailah Gifty Akita

“Harvesting the season.”
― Anthony T. Hincks

“Agriculture is not just about growing crops or raising livestock — it's a way of life that sustains communities, empowers individuals, and connects us to the land. That golden door to freedom symbolizes self-sufficiency, sustainability, and the ability to nourish not only ourselves but the world.”
― Sheikh Gulzar ----Agriculture is a key that opens a golden door to freedom!!!

“The elderly are the crops of life. Without the elderly life cannot have crops.”
― Kamaran Ihsan Salih

“The giuggiole, or jujube fruit, resembles an olive and tastes, at first, like a woody apple. After withering off the vine, it takes on a sweeter flavor, closer to a honeyed fig. Among the medieval elite, the fruit was so popular that it gave birth to an idiom: "andare in brodo di giuggiole"--- "To go in jujube broth"--- defined in one of the earliest Italian phrase books as living in a state of bliss. Every fall, the handful of families that still cultivate the fruit in the village gather in medieval garb to celebrate the jujube and feast on the fine liquors, jams, and blissful sweet broth they create from it.
Italy is full of places like Arquà Petrarca. Microclimates and artisanal techniques become the basis for obscure local specialties celebrated in elaborate festivals from Trapani to Trieste. In Mezzago, outside Milan, its rare pink asparagus, turned red by soil rich in iron and limited sunlight. Sicily has its Avola almonds and peculiar blood-red oranges, which gain their deep color on the volcanic slopes of Mount Etna. Calabria has 'nduja sausage and the Diamante citron, central to the Jewish feast of Sukkot.”
― Mark Bittman, The Best American Food Writing 2023: Eye-Opening Essays on Culture, Inequality, and Justice

“All across Italy, as Parasecoli tells me, food is used to identify who is Italian and who is not. But dig a little deeper into the history of Italian cuisine and you will discover that many of today's iconic delicacies have their origins elsewhere. The corn used for polenta, unfortunately for Pezzutti, is not Italian. Neither is the jujube. In fact, none of the foods mentioned above are. All of them are immigrants, in their own way--- lifted from distant shores and brought to this tiny peninsula to be transformed into a cornerstone of an ever-changing Italian cuisine.
Today, jujubes are better known as Chinese dates. It was likely in Asia that the plant was first cultivated, and where most are still grown. By the time of the Roman Emperor Augustus, at the turn of the first millennium, the tree had spread to parts of the eastern Mediterranean where, according to local tradition, it furnished the branches for the thorny crown of Jesus Christ. Around the same time, Pliny the Elder tells us, a Roman counselor imported it to Italy.
The Romans were really the first Italian culinary borrowers. In addition to the jujube, they brought home cherries, apricots, and peaches from the corners of their vast empire, Parasecoli tells me. But in the broad sweep of Italian history, it was Arabs, not Romans, who have left the more lasting mark on Italian cuisine.
During some 200 years of rule in Sicily and southern Italy, and the centuries of horticultural experimentation and trade that followed, Arabs greatly expanded the range of ingredients and flavors in the Italian diet. A dizzying array of modern staples can be credited to their influence, including almonds, spinach, artichokes, chickpeas, pistachios, rice, and eggplants.
Arabs also brought with them durum wheat--- since 1967, the only legal grain for the production of pasta in Italy. They introduced sugar cane and citrus fruit, laying the groundwork for dozens of local delicacies in the Italian south and inspiring the region's iconic sweet-and-sour agrodolce flavors. Food writers Alberto Capatti and Massimo Montanari argue that Arabs' effect on the Italian palate was as profound as it was in science or medicine--- reintroducing lost recipes from antiquity, elevated by novel ingredients and techniques refined in the intervening centuries. In science, this kind of exchange sparked the Renaissance; in food, they argue, one of the world's greatest cuisines.
Today, in Italy's north, where African influences give way to more continental fare, Italian cuisine leans heavier on crops taken from Indigenous peoples in the Americas: tomatoes, beans, pumpkins, zucchini, peppers, and corn, which is used to make polenta. Cultural exchange moved in the other direction as well. As millions of Italians left for the Americas in the 19th and 20th centuries, Italy's culinary traditions were remixed and revolutionized again. Italian Americans pioneered a cuisine that would become almost unrecognizable to the old country: spaghetti and meatballs, chicken Marsala, fettuccine Alfredo, deep-dish pizza.”
― Mark Bittman, The Best American Food Writing 2023: Eye-Opening Essays on Culture, Inequality, and Justice