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

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

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.

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.

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

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.

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