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 think all chefs who pursue great flavor have good ethics.

It takes fifteen pounds of wild fish to get you one pound of farm tuna. Not very sustainable. It doesn't taste very good either.

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.

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.

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

Clean plates don't lie.