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

The greenhouse is driven by three things: economy, flavor, ecology. Where ecology is what's being grown in this micro-ecology that can simultaneously thrive and better the soil/rotation, not just the flavor.

When you pursue great flavor, you also pursue great ecology.

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.

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.

The history of food has never had a better biographer. Required reading for anyone who eats.

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