For Dan Barber, flavour is not an afterthought—it is the foundation of a regenerative food system. In this episode, Barber dives deep into the connections between seed genetics, soil health, biodiversity, and taste. He tells the story of how conversations with breeders reshaped his understanding of agriculture and led him to co-found Row 7 Seeds. Barber also explores the cultural evolution of cuisine, the rise of niche food identities, and why sustainability requires bold changes rather than incremental fixes. A masterclass in connecting ecology with gastronomy.

Episode Links:

Row 7 Seeds - https://www.row7seeds.com/
Blue Hill Farm - https://www.bluehillfarm.com/
Stone Barn Centre - https://www.stonebarnscenter.org/

Episode Sponsor:

This episode of The Regenerative Journey is brought to you by Nourishing Australia, a not-for-profit on a mission to reconnect soil health with climate and human health.

Join them for the Nourishing Australia Conference on Saturday 1 November 2025 at UTS Sydney — or stream it live from anywhere.

The day will feature leading voices exploring how healthy soils shape resilient ecosystems and communities — plus, all registrants receive recordings of the talks. Walter Jehne, Stuart Andrews, Dr Ron Erlich, Martin Rhoyds, Dr Max Gulhane

Get 20% off with the code CHARLIEARNOTT20 at checkout. Visit nourishingaustralia.org for details.

Episode Credits:

Thank you to all who’ve made this show possible. Our host Charlie Arnott and, of course, we are grateful for our sponsors, subscribers and listeners. https://charliearnott.com.au/podcast/ to support my work.

Episode Chapters:

00:00 Introduction and Setting the Scene
00:37 The Importance of Culinary Connection to Nature
05:44 Dan Barber's Early Life and Influences
13:50 The Evolution of Modern Cuisine
23:34 The Evolution of Nouv Cuisine
25:46 The Future of Food and Agriculture
28:44 Center for Food and Agriculture Initiatives
31:58 Innovative Farming and Seed Projects

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