Good Food
UpClose: Dan Barber in Conversation with Evan Kleiman
Dan Barber is the award winning chef of Blue Hill and Blue Hill at Stone Barns. His new book is "The Third Plate: Field Notes on the Future of Food."
By Evan Kleiman • • 1h 2m ListenGood Food host Evan Kleiman interviews chef Dan Barber about his new book, The Third Plate: Field Notes on the Future of Food. This conversation is part of KCRW’s UpClose event series and was recorded in front of a live audience. The event took place on June 6, 2014 at Mack Sennett Studios in Los Angeles.
The Third Plate: Field Notes on the Future of Food is chef Dan Barber's vision for a new future of American eating. After ten years of surveying farming communities from the US to Spain, Barber makes a case for an ecological approach to cooking that starts from the ground up. True flavor, he realizes, begins well before ingredients arrive in the kitchen. The Third Plate is a call to action that embraces diversity on the farm and on the plate.
