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

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

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

Vegetables deplete soil. They're extractive. If soil has a bank account, vegetables make the largest withdrawals.

In food, issues that surround purchasing and that whole realm have a very political component and they branch into stories that can be really compelling. Just being on the farm, interacting with all these people in the industry, leads to personal narratives that can be used to make a larger point.

If you look at the carrying capacity of agricultural areas throughout the world, their ecological habitats are changing. So I think we're looking at - in our lifetime - great collapses of food services.

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