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36. Dan Barber from Blue Hill at Stone Barns in New York
Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York, and the author of the book “The Third Plate: Field Notes on the Future of Food.” His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Dan Barber is also an agronomist, an environmentalist, an activist, and a powerful agent of change. We will hear about how he promotes better farming practices for a more sustainable agricultural system and tastier food, by taking the farm to table movement to the next level. The recommendations mentioned in…
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