Driven by Flavor — In the Room with Chef Dan Barber

Aug 13th, 2012 | By | Category: Featured Story

If you’ve ever wondered what this farmer’s market/local food/gardening trend is all about, this great interview with Dan Barber will explain it with verve and humor.

Barber was appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition. He continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good.

In May of 2000, Dan opened Blue Hill restaurant with family members David and Laureen Barber.

Since then, his writings on food and agricultural policy have appeared in the New York Times, along with articles in Gourmet, The Nation, Saveur and Food & Wine Magazine. Dan’s efforts to create a consciousness around our everyday food choices have led him to the World Economic Forum’s 2010 annual meeting in Davos, Switzerland as well as to TED2010, where he looked toward a new ecological approach to cuisine.

In the Room with Chef Dan Barber | On Being.

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