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.

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.

It's a fallen world. We eat and sacrifice in the process.

If you just think exclusively about what would be the best tasting or the most profitable, you're just not seeing the big picture.

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 think all chefs who pursue great flavor have good ethics.