wastED: An Education in Eating Kitchen Scraps

Hosted by

Dan Barber is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of The Third Plate: Field Notes on the Future of Food.

In March of this year he transformed his New York City restaurant into a pop up called WastEd where 20 chefs from around the country were invited to cook high end meals with ingredients most cooks throw in the trash.



Evan Kleiman