The Third Plate
Field Notes on the Future of Food
NPR Summary
Chef Dan Barber explores farming practices around the world and reveals that America's cuisine is in desperate need of a radical transformation and charts a new path forward for eaters and chefs alike to make food sustainable and delicious.
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A view of Dan Barber's Stone Barns Center field and barns in Pocantico Hills, N.Y. Nicole Franzen/Courtesy of Blue Hill Farm hide caption