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

At the end of the day, yes. It's all about the marbling and maybe a few other things along the way. But intramuscular fat, that's where you get a lot of flavor. Fat carries the flavor but in the last 50 years it's been bred out of pigs. When American chicken exploded in the 70's and became such a huge commodity, it took away pork sales. The pork industry suffered and had to change.

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

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.

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.

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