The Current

Chef Dan Barber on the future of food

In the future, the food you eat will taste better... or at least that's what Dan Barber hopes. The New York City chef believes a radical transformation is needed in the way we think about food....
In the future, the food you eat will taste better... or at least that's what Dan Barber hopes. The New York City chef believes a radical transformation is needed in the way we think about food.

"What breaks the juggernaut of the industrial food chain is diversity." - Dan Barber
 



It really must be true love for a chef to admit to enjoying an overcooked meal. It's a popular TED talk, but Dan Barber is also making a broader point about producing food. He's the executive chef and co-owner of Blue Hill, a restaurant in New York City, and Blue Hill at Stone Barns.

Dan Barber was also one of the early leaders in the farm to table movement, and is the author of The Third Plate: Field Notes on the future of food. He joined us to discuss the book.

This interview originally aired in May.
 

Would you consider overhauling the way you eat?

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This segment was produced by The Current's Sujata Berry.

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