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I joined the board of Chipotle because no company has ever been able to scale fresh, properly sourced food in the history of America.

Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in.

I can eat Chipotle all day long for years.

I refuse to believe that trading recipes is silly. Tuna Fish casserole is at least as real as corporate stock.

I was convinced you were not able to tell a consumer you can have a healthy fried chip or a good-tasting baked chip.

Even though I am Chairman of Dole Food Company, I do most of my own grocery shopping.

I adore 'The Chipmunks.'

Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy.

Doug Ford was one of the first of the old pros I saw during my first full year on tour, in 1963. To this day he's the best chipper I've ever seen. One thing Doug did was get the ball onto the green and rolling right away, keeping it as low as possible. He never hit his chips higher than was absolutely necessary.

When you're a corporation, you're going to stick with what works. That's why every McDonald's is the same.