About this item
Engaging, funny and delicious... I would call this The Omnivores Dilemma 2.0. --Chicago TribuneAt the heart of todays optimistic farm-to-table food culture is a dark secret the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. Our concern over factory farms and chemically grown crops might have sparked a social movement, but chef Dan Barber reveals that even the most enlightened eating of today is ultimately detrimental to the environment and to individual health. And it doesnt involve truly delicious food. Based on ten years of surveying farming communities around the world, Barbers The Third Plate offers a radical new way of thinking about food that will heal the land and taste good, too.
About the Author
DAN BARBER is the Chef of Blue Hill, a restaurant in Manhattan's West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009) . In 2009 he was named one of Time magazine's 100 most influential people in the world.
