Beyond Farm-to-Table: The Future of Food

Speaker:

Dan Barber

08 Apr 2015

7:00 PM

Sun Room, Memorial Union

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Dan Barber is the author of The Third Plate: Field Notes on the Future of Food and the award-winning chef of Blue Hill, a restaurant with locations in Manhattan's West Village and at the Stone Barns Center for Food & Agriculture, a nonprofit farm and education center. He will discuss why we need to radically transform our approach to cooking for the sake of our food, our health, and the future of the land, and how we can move beyond "farm-to-table." Barber's opinions on food and agricultural policy have appeared in the New York Times and other publications. He has been honored with multiple James Beard awards, including the country's top chef award, and was named one of TIME Magazine's 100 most influential people in 2009. Shivvers Memorial Lecture

Dan Barber began farming and cooking for family and friends at Blue Hill Farm in the Berkshires. He has spent more than a decade investigating farming communities around the world, and his work draws on the wisdom and experience of chefs, farmers and seed breeders with whom he's interacted. His efforts to create a consciousness about the effects of everyday food choices led to service on the President's Council on Physical Fitness and Harvard Medical School's Center for Health and the Global Environment advisory board. [b]In the Media[/b] CBS News | August 13, 2014 [url=http://www.cbsnews.com/news/at-dan-barbers-restaurants-the-farm-is-the-menu/]At Dan Barber's restaurants, the farm is the menu[/url]