The banquet is in the first bite.

I still think we have a long way to go on rebuilding a culture of cooking. Everyday simple cooking.

Our ingenuity in feeding ourselves is prodigious, but at various points our technologies come into conflict with nature's ways of doing things, as when we seek to maximize efficiency by planting crops or raising animals in vast mono-cultures. This is something nature never does, always and for good reasons practicing diversity instead. A great many of the health and environmental problems created by our food system owe to our attempts to oversimplify nature's complexities, at both the growing and the eating ends of our food chain.

When a livestock farmer is willing to "practice complexity"-to choreograph the symbiosis of several different animals, each of which has been allowed to behave and eat as it evolved to-he will find he has little need for machinery, fertilizer, and, most strikingly, chemicals. He finds he has no sanitation problem or any of the diseases that result from raising a single animal in a crowded monoculture and then feeding it things it wasn't designed to eat. This is perhaps the greatest efficiency of a farm treated as a biological system: health.

The first step towards solving the omnivore's dilemma is knowledge: eating with full consciousness. When that happens, I have a lot of confidence that people will make good choices.

A natural historian is somebody who looks at something in terms of its relationship to the rest of the natural world. You look at things ecologically. When you see a cow on a feedlot, you don't just see a cow; you see a cow that is eating certain food. You follow that food and that food takes you back to a corn field.

Food is not just fuel. Food is about family, food is about community, food is about identity. And we nourish all those things when we eat well.