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

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.

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

Vegetables deplete soil. They're extractive. If soil has a bank account, vegetables make the largest withdrawals.

I'm not an environmentalist, or a doctor, or a nutritionist.

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.

We're achieving better marbling and better flavor with old world wisdom that's been passed down for generations but we're still using technology.