In this episode, we talk with James Beard award winning Chef Dan Barber.
You've probably seen Dan's episode of Chef's Table on Netflix featuring his two amazing restaurants - Blue Hill in New York City, which has a Michelin Star, and Blue Hill at Stone Barns, which has two Michelin Stars and a Michelin Green Star, as well as his family farm Blue Hill.
You might have also seen his multiple TED talks or talk at the MAD symposium about wheat. And hopefully you've read his New York Times best selling book - The Third Plate: Field Notes on the Future of Food.
In addition to a handful of James Beard awards, Dan was named one of Time magazine's most influential people in the world in 2009. In this episode we cover a lot of ground, from the seed company - Row 7 - that Dan started to breed vegetables and grains for flavour to how we need to reshape the American food system toward regionality and diversity to create a future of food that is more delicious than ever without undermining the health of the many ecosystems we and our food exist in.
This episode is not doom and gloom, Dan paints a picture of food that is exciting and as indulgent as ever. A future that is based on an ecological model of food that considers the many relationships in our food web - eater and farmer, farmer and chef, eater and animal, and all of us and the soil of planet Earth.
Topics Covered:
Dan's seed company Row 7
Restaurants as spaces for education
Seasonality and environmental impact on ingredients
Eating in a way that increases the environmental resilience of your local area
Why Dan is so excited about a certain kind of oats
Links
Blue Hill
Row 7 Seeds
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