25 Inspiring Theodore Roosevelt Quotes

Photos.com/iStock via Getty Images
Photos.com/iStock via Getty Images

Born in New York City in 1858, Theodore Roosevelt grew up to become an influential politician and conservationist. He was also one of the most quotable figures in our nation’s history. The 26th president was known for his rousing speeches, informative books, and witty letters—most of which are still available for the public to appreciate today. Read on for some of the quotes that contributed to Theodore Roosevelt's reputation as a great writer and speaker—and make sure to subscribe to Mental Floss's new podcast, History Vs., which is all about TR, here.

1. On Hardship

“I wish to preach, not the doctrine of ignoble ease, but the doctrine of the strenuous life, the life of toil and effort, of labor and strife; to preach that highest form of success which comes, not to the man who desires mere easy peace, but to the man who does not shrink from danger, from hardship, or from bitter toil, and who out of these wins the splendid ultimate triumph.”

—From the speech “The Strenuous Life,” given in 1899

2. On Power

“Power invariably means both responsibility and danger.”

—From his inaugural address given in 1905

3. On Conservation

“We have become great in a material sense because of the lavish use of our resources, and we have just reason to be proud of our growth. But the time has come to inquire seriously what will happen when our forests are gone, when the coal, the iron, the oil, and the gas are exhausted, when the soils shall have been still further impoverished and washed into the streams, polluting the rivers, denuding the fields, and obstructing navigation. These questions do not relate only to the next century or to the next generation. One distinguishing characteristic of really civilized men is foresight; we have to, as a nation, exercise foresight for this nation in the future; and if we do not exercise that foresight, dark will be the future!”

—From the speech “Conservation as a National Duty,” given in 1908

4. On His Life’s Motto

“I have always been fond of the West African proverb: ‘Speak softly and carry a big stick; you will go far.’”

—From a letter written to Henry L. Sprague in 1900

5. On Woodrow Wilson

“Instead of speaking softly and carrying a big stick, President Wilson spoke bombastically and carried a dish rag.”

—From an address given in Louisville, Kentucky, in 1916

6. On Democracy

“Democracy to be successful, must mean self-knowledge, and above all, self-mastery.”

—From an address to the Union League Club in Chicago in 1911

7. On Progress

“I don’t for a moment believe that we can turn back the wheels of progress.”

—From his 1911 address to the Union League Club

8. On Yosemite

“There can be nothing in the world more beautiful than the Yosemite, the groves of the giant sequoias and redwoods, the Canyon of the Colorado, the Canyon of the Yellowstone, the Three Tetons; and our people should see to it that they are preserved for their children and their children’s children forever, with their majestic beauty all unmarred.”

—From Outdoor Pastimes of an American Hunter, 1905

9. On His Fighting Style

“Don't hit a man at all if you can avoid it, but if you have to hit him, knock him out.”

—From a speech given in Cleveland in 1916

10. On Success

“There are many qualities which we need in order to gain success, but the three above all—for the lack of which no brilliancy and no genius can atone—are Courage, Honesty and Common Sense.”

—From the pamphlet "The Key to Success in Life," 1916

11. On Perseverance

“Sometimes in life, both at school and afterwards, fortune will go against anyone, but if he just keeps pegging away and don’t lose his courage things always take a turn for the better in the end.”

—From a letter to his son Kermit Roosevelt written in 1904

12. On Life and Football

“In life as in a football game, the principle to follow is: Hit the line hard; don’t foul and don’t shirk, but hit the line hard.”

—From “The Strenuous Life

13. On Takeaways from George Washington's Career

“Washington's career shows that we need to keep our faces steadily toward the sun. You can change the simile, to keep our eyes to the stars, but remember that our feet have got to be on the ground.”

—From a 1911 speech at the Union League Club in Chicago

14. On Brains vs. Brawn

“Bodily vigor is good, and vigor of intellect is even better, but far above both is character.”

—From “The Strenuous Life

15. On Wilderness

“The farther one gets into the wilderness, the greater is the attraction of its lonely freedom.”

—From Outdoor Pastimes of an American Hunter

16. On What Makes a Great Democracy

“A great democracy has got to be progressive, or it will soon cease to be either great or a democracy.”

—From a speech given to the Colorado Legislature in 1910

17. On Passion

“Remember always that the man who does a thing so that it is worth doing is always a man who does his work for the work’s sake […] A scientific man, a writer, a historian, an artist, can only be a good man of science, a first-class artist, a first-class writer, if he does his work for the sake of doing it well.”

—From an address given at Columbia University in 1902

18. On Wisdom

“Nine-tenths of wisdom is being wise in time!”

—From a speech about military preparedness given in Lincoln, Nebraska, in 1917

19. On Equality

“This country will not be a good place for any of us to live in if it is not a reasonably good place for all of us to live in.”

—From the speech "What a Progressive Is," given in Louisville, Kentucky, in 1912

20. On Failure

"Far better to dare mighty things, to win glorious triumphs, even though checkered by failure, than to take rank with those poor spirits who neither enjoy much nor suffer much, because they live in the gray twilight that knows not victory nor defeat."

—From “The Strenuous Life

21. On Criticizing the President

“To announce that there must be no criticism of the President, or that we are to stand by the President, right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public.”

—From an editorial written in 1918

22. On Being in the Arena

"It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat."

—From the speech “Citizenship in a Republic," a.k.a. "The Man in the Arena” given in 1910

23. On Death

“Death is always and under all circumstances a tragedy, for if it is not, then it means that life itself has become one.”

—From a letter to Cecil Spring-Rice from 1900

24. On William McKinley’s Assassination

“It is a dreadful thing to come into the presidency in this way; but it would be far worse to be morbid about it. Here is the task, and I have got to do it to the best of my ability.”

—Likely from 1901, the year of McKinley's assassination

25. On Prejudice

“There are good men and bad men of all nationalities, creeds and colors; and if this world of ours is ever to become what we hope some day it may become, it must be by the general recognition that the man's heart and soul, the man's worth and actions, determine his standing.”

—From a letter written in 1903

12 Turkey Cooking Tips From Real Chefs

To get a turkey this beautiful, follow the tips below.
To get a turkey this beautiful, follow the tips below.
AlexRaths/iStock via Getty Images

When it comes to cooking a juicy, flavorful turkey, the nation's chefs aren’t afraid to fly in the face of tradition. Here are a few of their top suggestions worth trying this holiday season.

1. Buy a Fresh Turkey.

Most home cooks opt for a frozen turkey, but chef Sara Moulton recommends buying fresh. The reason: Muscle cells damaged by ice crystals lose fluid while the turkey thaws and roasts, making it easier to end up with a dried-out bird. For those who stick with a frozen turkey, make sure to properly thaw the bird—one day in the fridge for every 4-5 pounds.

2. Buy a Smaller Bird—or Two.

Idealizing the big, fat Thanksgiving turkey is a mistake, according to numerous chefs. Large birds take more time to cook, which can dry out the meat. Wolfgang Puck told Lifescript he won’t cook a bird larger than 16 pounds, while Travis Lett recommends going even smaller and cooking two or three 8-pound birds.

3. Brine That Turkey.


Manuta/iStock via Getty Images

Brining a turkey adds flavor, and it allows salt and sugar to seep deep into the meat, helping it retain moisture as the bird cooks. You can opt for a basic brine like the one chef Chris Shepherd recommends, which calls for one cup sugar, one cup salt, five gallons of water, and a three-day soak. Or, try something less traditional, like Michael Solomonov’s Mediterranean brine, which includes allspice, black cardamom, and dill seed. One challenge is finding a container big enough to hold a bird and all the liquid. Chef Stephanie Izard of Chicago’s Girl and the Goat recommends using a Styrofoam cooler.

4. Or, Try a Dry Brine.

If the thought of dunking a turkey in five gallons of seasoned water doesn’t appeal to you, a dry brine could be the ticket. It’s essentially a meat rub that you spread over the bird and under the skin. Salt should be the base ingredient, and to that you can add dried herbs, pepper, citrus and other seasonings. Judy Rodgers, a chef at San Francisco’s Zuni Café before her death in 2013, shared this dry rub recipe with apples, rosemary, and sage. In addition to a shorter prep time, chefs say a dry brine makes for crispier skin and a nice, moist interior.

5. Bring the Turkey to Room Temperature First.

Don’t move your bird straight from the fridge to the oven. Let it sit out for two to three hours first. Doing this, according to Aaron London of Al’s Place in San Francisco, lets the bones adjust to room temperature so that when roasted, it "allows the bones to hold heat like little cinder blocks, cooking the turkey from the inside out."

6. Cut Up Your Turkey Before Cooking.

This might sound like sacrilege to traditional cooks and turkey lovers. But chefs insist it’s the only way to cook a full-size bird through and through without drying out the meat. Chef Marc Murphy, owner of Landmarc restaurants in New York, told the Times he roasts the breast and the legs separately, while chef R.B. Quinn prefers to cut his turkeys in half before cooking them. Bobby Flay, meanwhile, strikes a balance: "I roast the meat until the breasts are done, and then cut off the legs and thighs. The breasts can rest, and you can cook off the legs in the drippings left in the pan."

7. Cook the Stuffing on the Side of the Turkey.

A traditional stuffing side dish for Thanksgiving in a baking pan
VeselovaElena/iStock via Getty Images

Many chefs these days advise against cooking stuffing inside the turkey. The reason? Salmonella. "With the stuffing being in the middle, a lot of blood drips into it and if everything in the middle doesn't come to temperature then you're at risk," chef Charles Gullo told the Chicago Tribune. TV host Alton Brown echoed this advice, and writes that it’s very difficult to bring the stuffing to a safe 165 degrees without overcooking the bird. (You can check out some more tips to prevent food poisoning on Thanksgiving here.)

8. Butter Up That Bird.

No matter if you’ve chosen a dry brine, a wet brine, or no brine at all, turkeys need a helping of butter spread around the outside and under the skin. Thomas Keller, founder of The French Laundry, recommends using clarified butter. "It helps the skin turn extra-crispy without getting scorched," he told Epicurious.

9. Use Two Thermometers.

A quality meat thermometer is a must, chefs say. When you use it, make sure to take the temperature in more than one spot on the bird, checking to see that it’s cooked to at least 165 degrees through and through. Also, says Diane Morgan, author of The New Thanksgiving Table, you should know the temperature of your oven, as a few degrees can make the difference between a well-cooked bird and one that’s over- or under-done.

10. Turn Up the Heat.

If you’ve properly brined your meat, you don't need to worry about high heat sucking the moisture out, chefs say. Keller likes to cook his turkey at a consistent 450 degrees. This allows the bird to cook quickly, and creates a crisp shell of reddish-brown skin. Ruth Reichl, the famed magazine editor and author, seconds this method, but warns that your oven needs to be squeaky clean, otherwise leftover particles could smoke up.

11. Baste Your Turkey—But Don't Overdo It.

Man basting a turkey
Image SourceiStock via Getty Images

Spreading juices over top the turkey would seem to add moisture, no? Not necessarily. According to chef Marc Vogel, basting breaks the caramelized coating that holds moisture in. The more you do it, the more time moisture has to seep out of the turkey. Also, opening the oven releases its heat, and requires several minutes to stabilize afterward. It's not really an either/or prospect, chefs agree. Best to aim somewhere in the middle: Baste every 30 minutes while roasting.

12. Let It Rest.

Allowing a turkey to rest after it’s cooked lets the juices redistribute throughout the meat. Most chefs recommend at least 30 minutes’ rest time. Famed chef and TV personality Gordon Ramsey lets his turkey rest for a couple hours. "It may seem like a long time, but the texture will be improved the longer you leave the turkey to rest," Ramsey told British lifestyle site Good to Know. "Piping hot gravy will restore the heat."

11 Times Mickey Mouse Was Banned

Getty Images
Getty Images

Despite being one of the world’s most recognizable and beloved characters, it hasn’t always been smooth sailing for Mickey Mouse, who was "born" on November 18, 1928. A number of countries—and even U.S. states—have banned the cartoon rodent at one time or another for reasons both big and small.

1. The Shindig scandal

In 1930, Ohio banned a cartoon called The Shindig because Clarabelle Cow was shown reading Three Weeks by Elinor Glyn, the premier romance novelist of the time. Check it out (at the 1:05 mark above) and let us know if you’re scandalized.

2. Romania's rodent nightmare

With movies on 10-foot screen being a relatively new thing in Romania in 1935, the government decided to ban Mickey Mouse, concerned that children would be terrified of a monstrous rodent.

3. The Barnyard Battle battle of 1929

In 1929, a German censor banned a Mickey Mouse short called “The Barnyard Battle.” The reason? An army of cats wearing pickelhauben, the pointed helmets worn by German military in the 19th and 20th centuries: "The wearing of German military helmets by an army of cats which oppose a militia of mice is offensive to national dignity. Permission to exhibit this production in Germany is refused.”

4. The "miserable ideal" ordeal

The German dislike for Mickey Mouse continued into the mid-1930s, with one German newspaper wondering why such a small and dirty animal would be idolized by children across the world: "Mickey Mouse is the most miserable ideal ever revealed ... Healthy emotions tell every independent young man and every honorable youth that the dirty and filth-covered vermin, the greatest bacteria carrier in the animal kingdom, cannot be the ideal type of animal.” Mickey was originally banned from Nazi Germany, but eventually the mouse's popularity won out.

5. Disney's "demoralizing" cast of characters

Laughing Winnie the Pooh doll
CatLane/iStock via Getty Images

In 2014, Iran's Organization for Supporting Manufacturers and Consumers announced a ban on school supplies and stationery products featuring “demoralizing images,” including that of Disney characters such as Mickey Mouse, Winnie the Pooh, Sleeping Beauty, and characters from Toy Story.

6. Germany's "Anti-Red" rodent ban

In 1954, East Germany banned Mickey Mouse comics, claiming that Mickey was an “anti-Red rebel.”

7. Disney vs. the Boy King of Yugoslavia

A photograph of King Peter II of Yugoslavia
Public Domain, Wikimedia Commons

In 1937, a Mickey Mouse adventure was so similar to real events in Yugoslavia that the comic strip was banned. State police say the comic strip depicted a “Puritan-like revolt” that was a danger to the “Boy King,” Peter II of Yugoslavia, who was just 14 at the time. A journalist who wrote about the ban was consequently escorted out of the country.

8. The miraculous Mussolini escape

Though Mussolini banned many cartoons and American influences from Italy in 1938, Mickey Mouse flew under the radar. It’s been said that Mussolini’s children were such Mickey Mouse fans that they were able to convince him to keep the rodent around.

9. Not going for "I'm going to Disneyland"

Mickey and his friends were banned from the 1988 Seoul Olympics in a roundabout way. As they do with many major sporting events, including the Super Bowl, Disney had contacted American favorites to win in each event to ask them to say the famous “I’m going to Disneyland!” line if they won. When American swimmer Matt Biondi won the 100-meter freestyle, he dutifully complied with the request. After a complaint from the East Germans, the tape was pulled and given to the International Olympic Committee.

10. The great Seattle liquor store war

In 1993, Mickey was banned from a place he shouldn't have been in the first place: Seattle liquor stores. As a wonderful opening sentence from the Associated Press explained, "Mickey Mouse, the Easter Bunny and teddy bears have no business selling booze, the Washington State Liquor Control Board has decided." A handful of stores had painted Mickey and other characters as part of a promotion. A Disney VP said Mickey was "a nondrinker."

11. An udder humiliation

Let's end with another strike against The Shindig (see #1) and Clarabelle’s bulging udder. Less than a year after The Shindig ban, the Motion Picture Producers and Directors of America announced that they had received a massive number of complaints about the engorged cow udders in various Mickey Mouse cartoons.

From then on, according to a 1931 article in Time magazine, “Cows in Mickey Mouse ... pictures in the future will have small or invisible udders quite unlike the gargantuan organ whose antics of late have shocked some and convulsed others. In a recent picture the udder, besides flying violently to left and right or stretching far out behind when the cow was in motion, heaved with its panting with the cow stood still.”

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