Edible Radio: Chef Dan Barber and the Third Plate
New on Edible Radio from Edible Portland's Underground Airwaves podcast, chef and author Dan Barber discusses the next steps in creating a sustainable food system.
While “farm to table” eating is exciting and inspiring and focuses on many of the problems of industrial agriculture, it has mostly failed to change the way we eat. In his book, The Third Plate: Field notes on the Future of Food, chef and author Dan Barber talks about learning from the process of attempting to translate the agricultural landscape in the Spanish Dehesa to upstate New York. We also discuss the book, what a sustainable food future entails, and the chefs role in that future.