Barbara Kingsolver

I didn’t study writing in school, I studied biology as an undergraduate and graduate student. So I think that I write fiction in the scientific way. I love invention, obviously; I love creation of character. But I do feel very rooted in the real world, even in the way that I create characters.

I believe with all my heart in delivering on my contract with my readers. They’ve got plenty of other things to do, so I had better give them a reason to turn every one of these 550 pages. This is my promise: I solemnly swear I’ll make you laugh out loud at least once, cry a little in private, and burn whatever you left on the stove.

Mom is losing, no doubt, because our vegetables have come to lack two features of interest: nutrition and flavor. Storage and transport take predictable tolls on the volatile plant compounds that subtly add up to taste and food value. Breeding to increase shelf life also has tended to decrease palatability. Bizarre as it seems, we’ve accepted a tradeoff that amounts to: “Give me every vegetable in every season, even if it tastes like a cardboard picture of its former self.”