Quotes by Dan Barber - Page 1

Clean plates don't lie.
Dan Barber / Chef
Clean
Don't Lie
Lying
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There is no such thing as guilt-free eating.
Dan Barber / Chef
Eating
Thing
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It's a fallen world. We eat and sacrifice in the process.
Dan Barber / Chef
Fallen World
Process
Sacrifice
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I think all chefs who pursue great flavor have good ethics.
Dan Barber / Chef
Ethics
Flavor
Pursue
Thinking
Good Great Who
Chefs
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When you pursue great flavor, you also pursue great ecology.
Dan Barber / Chef
Ecology
Flavor
Pursue
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I'm not an environmentalist, or a doctor, or a nutritionist.
Dan Barber / Chef
Doctors
Environmentalist
Nutritionist
Doctor
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I said, 'Don, what's sustainable about feeding chicken to fish?'
Dan Barber / Chef
Feeding
Inspiration
Motivation
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People complain that cities don't have fresh, sustainable food, but it's just not true.
Dan Barber / Chef
Cities
Sustainable
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The history of food has never had a better biographer. Required reading for anyone who eats.
Dan Barber / Chef
Biographers
Reading
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Vegetables deplete soil. They're extractive. If soil has a bank account, vegetables make the largest withdrawals.
Dan Barber / Chef
Soil
Vegetables
Withdrawal
Account
Bank
Bank Account
Largest
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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.
Dan Barber / Chef
Inspiration
Motivation
Tuna
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If you just think exclusively about what would be the best tasting or the most profitable, you're just not seeing the big picture.
Dan Barber / Chef
Being The Best
Thinking
Would Be
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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.
Dan Barber / Chef
Technology
Flavor
Generations
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The greatest lesson came with the realization that good food cannot be reduced to single ingredients. It requires a web of relationships to support it.
Dan Barber / Chef
Lessons
Realization
Support
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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.
Dan Barber / Chef
Cows
Grass
Perspective
Soil
Vegetables
Costly
Cow
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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.
Dan Barber / Chef
Agriculture
Alternatives
Conventional
Feeding
Needs
Future Good World
Produced
Succeeded
Toward
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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.
Dan Barber / Chef
Capacity
Ecological
Habitat
Lifetime
Looks
Thinking
Agricultural
Carrying
Habitats
Services
Throughout
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In the rush to industrialize farming, we've lost the understanding, implicit since the beginning of agriculture, that food is a process, a web of relationships, not an individual ingredient or commodity.
Dan Barber / Chef
Agriculture
Ingredients
Understanding
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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.
Dan Barber / Chef
Flavor
Rotation
Three
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We need the humbleness and clarity to see that our food, while benefitting from technological advances, has benefitted even more from free ecological resources: Cheap energy, lots of water everywhere, and a stable climate.
Dan Barber / Chef
Clarity
Ecological
Resources
Stable
Advances
Cheap
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For the past 50 years, we've been fishing the seas like we clear-cut forests. It's hard to overstate the destruction. Ninety percent of large fish, the ones we love - the tunas, the halibuts, the salmons, swordfish - they've collapsed.
Dan Barber / Chef
Cutting
Inspiration
Motivation
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In food, issues that surround purchasing and that whole realm have a very political component and they branch into stories that can be really compelling. Just being on the farm, interacting with all these people in the industry, leads to personal narratives that can be used to make a larger point.
Dan Barber / Chef
Issues
People
Political
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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.
Dan Barber / Chef
Pigs
The End Of The Day
Years
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Dan Barber Quotes - Page 1

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