Field notes on the future of food
Dan Barber is on a mission spread the word about the farm-to-table movement, and he does so by having a biodynamic farm and serving the farm fresh ingredients in his restaurant Blue Hill at Stone Barns. Dan Barber is one of my all time favourite chefs due to his activism in the natural food world and his place in the culinary industry. In this book, he dives into the history of food, environmental philosophy and shares stories along the way. He suggests that Americans should move to the “Third Plate”, a cuisine rooted in seasonal productivity, natural livestock rhythms and a small portion of grass fed, free range meats. One of my favourite parts of the book was when he went into depth about the importance of soil fertility. He explains that it is crucial to have healthy and fertile soil if you expect to consume nutrient dense and flavourful ingredients. If you’re a food nerd like me, you’ll love this book.
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Love and gratitude, Darian