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

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.

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'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.

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.

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

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.