Dan Barber on the Future of Food

This week on Special Sauce features the second part of my far-reaching conversation with Dan Barber, and he and I cover a lot of ground. He defines each of the three plates that are the subject of his groundbreaking book, The Third Plate. I'll let you in on what the first plate is here: it's meat and potatoes, "the classic American dinner," according to Dan. But to find out what the other two plates are, you're just going to have to listen (you can, of course, read his book, too).

Dan and I also discuss his relationship with the late environmentalist and philanthropist David Rockefeller, who built the restaurant that is part of Blue Hill at Stone Barns. And Dan makes it clear he has some strong feelings about corn cultivation in the country. He calls it "the most inefficient use of land resources in the history of the world."

Finally, Dan reflects on how having two young daughters has changed the way he feels about spending so much time in his restaurant kitchens. "It's very hard to be inspired in the kitchen," Dan says, "I just generally feel a bit angry." I hope you have the time to listen in on our conversation–it's really Dan Barber as you've never heard him.

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