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Here’s a nice video with chef Dan Barber at his Blue Hill at Stone Barns restaurant in New York.
Filmed by CBS News, Barber invites the crew into his restaurant to discuss his new book The Third Plate, a look at how we need to reassess the way we consume and produce foods for the future.
There’s some classic Barber style descriptions as he draws on the similarities between tomatoes and hummers.
He talks about not having a menu at the restaurant and how they instead try to allow the farm supplying the kitchen to dictate the meal diners are having.
The Third Plate: Fields Notes on the Future of Food - is a food manifesto that looks at a future food system linked with nature, diversity and a complexity we understand and appreciate.
Via Eater
