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

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.

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 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.

Clean plates don't lie.

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.

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