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The Third Plate

Field Notes on the Future of Food

By Dan Barber
18-minute read
Audio available
The Third Plate: Field Notes on the Future of Food by Dan Barber

The Third Plate (2014) is about food: the way we cook it, eat it, produce it and the ways in which all these things are intertwined. Barber examines the dangers of monocultures and presents a powerful argument for sustainable food. He not only explains how we can go about making food more sustainable, but how we can make it even more delicious, too.

  • Anyone interested in the future of our food
  • People who care about the environment and sustainable cuisine

Dan Barber is a chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns, just north of New York City. He is a key proponent of the farm-to-table movement, has been featured in several TV shows and is famous for his TED talk How I Fell in Love with a Fish.

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