I’m still astonished that somebody would offer me a job and pay me to do what I wanted to do. And to this day, that’s been the astonishment of my life, and delight of my life, and the wonder of my life, and the puzzlement that anybody would be so stupid as to be willing to do that. I hear all these success stories of people, these captains of industry, these forgers of the world, and empire builders and so on. And they talk about all the money they’ve made and become presidents and all that, and I thought, jeez, but look at me. When I was offered a chance to be head of studios I wouldn’t take it. I like to work with the tools of my trade. The tools of my trade is a lot of paper and a pencil, and that’s all it is.

There were times when I thought I wanted to be a cartoonist. If I weren’t a film director, I think cartoons would have been a good alternative. But I never properly studied drawing, so my drawings are strange. But when I’m prepping films, it’s good preparation — and comforting to me — to do the storyboards. It’s fun, too, like drawing a whole comic.

you have got to be totally honest and give advice and analysis that you’re asked to give that’s based on evidence. And if the analysis that you come to comes to a conclusion that a president might not like to hear that, you can’t be afraid of saying, “Mr. President, with all due respect, this is the way I think the situation is.”

I’ve had a long career as a writer, and a good one, in good company. Here at the end of it, I don’t want to watch American literature get sold down the river. We who live by writing and publishing want and should demand our fair share of the proceeds; but the name of our beautiful reward isn’t profit. Its name is freedom.

Peacefully, knowing I’ll be composted in a mushroom suit.

I decided that my attention would be in the dining room. I haven’t cooked in 28 years at Chez Panisse. ... I didn’t intend to be out of the kitchen. ... Now I’m in a different world and I contribute to the collaboration of the kitchen and I’m always working with a group of colleagues who inspire me, but I really miss being actually in the solving of the performance, that effort to really come up with dishes that are delicious and right.

My discomfort with being alone.

I believe that that is a fast-food myth to get us out there buying whatever they’re selling because I know that beans and greens are very, very affordable.

Shopping at the organic farmers market, buying whatever’s in season that looks the ripest and most vibrant, and bringing it home to cook with my friends.

And what happens for me is that I make a pot of beans on Sunday. And I also make some greens with chard, whatever I have available. And when I come to cook a meal or even to make myself breakfast, I may warm up some of those beans. I put a little tortilla right on the fire. I fill it up with the beans, maybe a little hot pepper, and I eat it. And that takes me exactly two minutes, three minutes, maybe. But it’s knowing how to cook. Those basic things have been taken away from us.