How Did Farm-to-Table Get it Wrong?

Dan Barber is the executive chef of Blue Hill in Manhattan and Blue Hill at Stone Barns in New York's Hudson Valley. He's the man for whom the words "farm to table" were invented. Yet, in his new book, The Third Plate: Field Notes on the Future of Food he critiques how the farm to table movement is playing out. He recently wrote an op-ed for the New York Times on the same topic.

Music: "Start Up a Family"