"When meat is deboned, there's always a little trim left over and there was never a good use for that trim. Eldon Roth decided that if we could make this perfectly clean and sanitary, it would be perfect for ground meat."

"Jamie Oliver is the single biggest culprit in [the misrepresentation of the meat industry]. He spoke in almost complete ignorance of the process and the product. There was no scientific basis."

"Most people buy ground meat based on cost. The industry has known for years that ground beef is the most price sensitive product."

"The vast majority of antibiotics used in feedlots are not the same products as are used on humans. At this point my gut reaction is that the industry may be using too many antibiotics but not nearly as much as some say."

--Meat industry expert Chuck Jolley on Straight, No Chaser

"It's not that one ingredient is necessarily healthier than another, it's just knowing where and when to use it."

--nutritionist Kristy Lambrou of Rouge Tomate on Taste Matters

"A lot of restaurants are doing wonderful sourcing now, which is not new it's what we aim for. What makes it more nutritious is balance."

"When you think about breakfast or brunch as opposed to dinner, everybody has a set idea of what brunch should be. They want their eggs a certain way, hollandaise sauce, etc... dinner can be much more esoteric."

--chef Jeremy Bearman of Rouge Tomate on Taste Matters

--Suzy Thompson on Cutting The Curd

"I didn't come in with a PhD. in local food distribution just a passion."

--Matthew Burch on Cutting The Curd