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.

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

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.

I'm not here to say I don't eat vegetables - I do, a lot of them - but, from a soil perspective, they're actually more costly than a cow grazing on grass.

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

For the past 50 years, we've been fishing the seas like we clear-cut forests. It's hard to overstate the destruction. Ninety percent of large fish, the ones we love - the tunas, the halibuts, the salmons, swordfish - they've collapsed.

Clean plates don't lie.