Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and the author of The Third Plate (May 2014, The Penguin Press).
Barber and the team at Blue Hill helped create the philosophical and practical framework for Stone Barns Center, a working four-season farm and educational center just 30 miles north of New York City. Sourcing from the surrounding fields and pasture, as well as other local farms, Blue Hill at Stone Barns highlights the abundance of the Hudson Valley. Barber's opinions on food and agricultural policy, and building a more sustainable future have affected chefs and the country alike.
Join this discussion with Dana Cowin (Speaking Broadly on Heritage Radio, and Ex-Editor-in-Chief of FOOD & WINE) as she discusses with Dan his mission to create a broader consciousness about the effect of everyday food choices, his obsession with seeds and how he translates agriculture into Blue Hill's incredible dishes.