Does Good Flavor Equal Sustainability?
Part 1 of the TED Radio Hour episode Food Matters. Watch Chef Dan Barber's full TEDTalk — How I Fell In Love With Fish — on TED.com
"What's inspiring about this whole movement and this message is that it's a happy message. It's hedonism." — Chef Dan Barber
"What's inspiring about this whole movement and this message is that it's a happy message. It's hedonism." — Chef Dan Barber
James Duncan Davidson/TEDAbout Dan Barber's TEDTalk
Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love and the foodie honeymoon he's enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.
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About Chef Dan Barber
Chef Dan Barber is the chef of New York's Blue Hill Restaurant and Blue Hill at Stone Barns in Pocantico Hills, N.Y., where he practices a kind of close-to-the-land cooking committed to agriculture and stewardship of the earth. As described on the food blog Chez Pim: "Stone Barns is only 45 minutes from Manhattan, but it might as well be a whole different universe. A model of self-sufficiency and environmental responsibility, Stone Barns is a working farm, ranch, and a three-Michelin-star-worthy restaurant."
Barber's philosophy of food focuses on pleasure and thoughtful conservation — on knowing where the food on your plate comes from and the unseen forces that drive what we eat. He's written on U.S. agricultural policies, asking for a new vision that does not throw the food chain out of balance by subsidizing certain crops at the expense of more appropriate ones.
In 2009, Barber received a James Beard award for America's Outstanding Chef, and was named one of the world's most influential people in TIME Magazine's annual "TIME 100" list.
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