Natural Foie Gras and the Future of Food – Dan Barber

Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and the author of The Third Plate (2014). He opened Blue Hill restaurant with family members David and Laureen Barber in May of 2000 and two years later he was named one of the country’s “Best New Chefs” by Food and Wine magazine. Since then, he has been addressing local food issues through op-eds in The New York Times and articles in Gourmet, Saveur, and Food and Wine. Dan has been featured on CBS Sunday Morning and in The New Yorker, House and Garden, and Martha Stewart Living. His writing has been incorporated into the annual Best Food Writing anthology for the past five years.

He delivered “Natural Foie Gras and the Future of Food” on October 25, 2008.

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