There are things we know and things we don't know about food. But there are certain basic things we do know, and that's what I've tried to build these rules on.

My hope is that if people have the knowledge, and if they actually see where their food comes from and have access to the information, they will make better ethical choices.

When you go to the grocery store, you find that the cheapest calories are the ones that are going to make you the fattest - the added sugars and fats in processed foods.

Corporations cook very differently from how people do.

People say they don't have time to cook, yet in the last few years we have found an extra two hours a day for the internet.

People have traditionally turned to ritual to help them frame and acknowledge and ultimately even find joy in just such a paradox of being human - in the fact that so much of what we desire for our happiness and need for our survival comes at a heavy cost.

In general, science journalism concerns itself with what has been published in a handful of peer-reviewed journals - Nature, Cell, The New England Journal of Medicine - which set the agenda.