I said, 'Don, what's sustainable about feeding chicken to fish?'

We're achieving better marbling and better flavor with old world wisdom that's been passed down for generations but we're still using technology.

It takes fifteen pounds of wild fish to get you one pound of farm tuna. Not very sustainable. It doesn't taste very good either.

I said, 'Don, what's sustainable about feeding chicken to fish?'

I think all chefs who pursue great flavor have good ethics.

The greatest lesson came with the realization that good food cannot be reduced to single ingredients. It requires a web of relationships to support it.

I'm not an environmentalist, or a doctor, or a nutritionist.