My wife and I are always concerned about how long it's going to take to eat out. You just don't know.

I can't think of a time in the history of man when food was in excess. We're dealing with the same old problems we've dealt with for 60,000 years.

Gastronomy has to catch up to the evolution in technology.

Obsolescence is the key to innovation.

According to the supermarkets, there is no such thing as “out of season.” Berries in the middle of February? Why not? Seafood flown in from Japan? Sure. While it all adds up to appetizing and varied meals throughout the year, regardless of the weather, it comes with a price tag - both ethical and financial.

Most Americans live on a diet that includes processed fare that is neither fresh nor natural.

Lots of the cooking classes open to non-professionals are too low level for experienced foodies, or don’t offer enough hands-on training.