Good Food
Planting seeds for future generations
Dan Barber is the James Beard-winning chef and co-owner of Blue Hill and Blue Hill at Stone Barns, 30 miles outside of New York City. A few years ago, he wrote a hugely influential book on sustainable farming called The Third Plate .
By Evan Kleiman • • 1 min readDan Barber is the James Beard-winning chef and co-owner of Blue Hill and Blue Hill at Stone Barns, 30 miles outside of New York City. A few years ago, he wrote a hugely influential book on sustainable farming called The Third Plate. Now, he wants to overhaul the way seeds are bred with his new seed company, Row 7.
898 Squash sprouts from Row 7 Seeds. Breeder: Michael Mazourek,
Cornell University. Photo by Johnny Autry.
The full episode
4 of 6
The rise of the chef, BraveTart, and bento boxes- 0:00'Chefs, Drugs and Rock & Roll'
- 12:53'BraveTart'
- 22:40Bebop-a rebop-a rhubarb pie!
- 29:48Planting seeds for future generationsYou’re reading this
- 39:03Remembering and rediscovering Acadian food
- 49:01The art of bento
The full episode
4 of 6The rise of the chef, BraveTart, and bento boxes- 0:00'Chefs, Drugs and Rock & Roll'
- 12:53'BraveTart'
- 22:40Bebop-a rebop-a rhubarb pie!
- 29:48Planting seeds for future generationsYou’re reading this
- 39:03Remembering and rediscovering Acadian food
- 49:01The art of bento