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.

Conventional agriculture has never succeeded in feeding the world, and it's never produced anything good to eat. For the future, we need to look toward alternatives.

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.

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

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

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.