39 Quotes by Dan Barber

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.

Clean plates don't lie.

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.

If you look at the carrying capacity of agricultural areas throughout the world, their ecological habitats are changing. So I think we're looking at - in our lifetime - great collapses of food services.

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.

I think all chefs who pursue great flavor have good ethics.

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

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.

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.