I thought this would be interesting to see. There have been a number of threads in the last month or two that touch on topics involving harvesting your own proteins, foraging, fishing, etc. so to me food lovers/cooks/chefs fall into two categories: 1. Those that love food, in an "organic" sense and prefer to obtain what ingredients they can themselves, they harvest wild or raise stock, garden, fish, forage, etc. and 2. Those that simply love cooking/food and concentrate on their technique and ingredient selection/sourcing as the primary means to elevate their food.