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

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.

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.

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

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