I'm not here to say I don't eat vegetables - I do, a lot of them - but, from a soil perspective, they're actually more costly than a cow grazing on grass.

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

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

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.

In the rush to industrialize farming, we've lost the understanding, implicit since the beginning of agriculture, that food is a process, a web of relationships, not an individual ingredient or commodity.

For the past 50 years, we've been fishing the seas like we clear-cut forests. It's hard to overstate the destruction. Ninety percent of large fish, the ones we love - the tunas, the halibuts, the salmons, swordfish - they've collapsed.

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