Reinventing Cuisine with Chef Dan Barber
Manage episode 347910483 series 3310773
Today’s guest, Dan Barber, is known as the “philosopher chef.” He's the author of The Third Plate: Field Notes on the Future of Food and leads Blue Hill at Stone Barns, his family-run restaurant at the Stone Barns Center for Food and Agriculture, a multipurpose non-profit organic farm and education center set on a 1920’s Rockefeller estate outside of Tarrytown, New York. Another Barber project is Row 7 Seeds, a vegetable seed company that breeds new varieties for flavor. Chef Barber has given TED talks and written opinion pieces for the New York Times and The Guardian; has served on President Obama’s Council on Physical Fitness, Sports and Nutrition; and received multiple James Beard awards, including Best Chef: New York City and America's Outstanding Chef. He’s even been previously named one of Time magazine’s 100 most influential people in the world.
Also on today’s program, The Green Dream’s literary critic Hermione Hoby returns, with a review of An Immense World: How Animal Senses Reveal the Hidden Realms Around Us, a new book by the Pulitzer-prize winning Atlantic magazine writer Ed Yong.
- Read the transcript of this episode
- Get to know Dana Thomas and her book Fashionopolis
- Learn more about Chef Dan Barber and Blue Hill Stone Barns
- Explore the work of Hermione Hoby
- Read more about Ed Yong
- Discover the fashion brand Another Tomorrow
28 एपिसोडस