Dan Barber

Kavita Shukla, CEO of The FRESHGLOW Co. and inventor of FreshPaper, shares innovative ways to combat food waste. Tobias Peggs, co-founder of Square Roots, discusses urban farming and training future farmers while enhancing local food access. Chef Dan Barber emphasizes the vital role flavor plays in food choices and nutrition. The trio highlights sustainable practices, from regenerative agriculture to heirloom seeds, and the need for a food system that prioritizes both freshness and affordability.

Welcome to the third bonus episode in our mini-series on food and drink. This week, we have a conversation with star chef Dan Barber, live from the recent US FT Weekend Festival. Dan is the chef and co-owner of Blue Hill in Manhattan, as well as Blue Hill at Stone Barns, a two-star Michelin restaurant in upstate New York. He has been a thought leader for almost two decades, and what he wants to talk about most right now are seeds. He says 65% of the world's seed supply is produced by four companies. "We have to start with seed,” he tells the FT’s arts editor Jan Dalley. “If you get the wrong seed, you get everything wrong."--------------Want to stay in touch? We love hearing from you. We’re on Twitter @ftweekendpod.--------------Links:– Dan Barber’s organic seed company is called Row 7 Seed Company– His book is The Third Plate: Field Notes on the Future of Food-------------Special offers for Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial are here: http://ft.com/weekendpodcast.--------------This episode was produced by Zach St Louis. Mixing and sound design by Breen Turner and Sam Giovinco.Read a transcript of this episode on FT.com Hosted on Acast. See acast.com/privacy for more information.

Dan Barber, renowned chef and co-owner of Blue Hill restaurants, chats about his revolutionary approach to cooking rooted in simplicity and innovation. He shares insights on the unique veggies from his Row 7 Seed Company, like the Sweet Garleek, and emphasizes the importance of flavor and nutrition in produce. The conversation also touches on the GMO debate, the versatility of beets, and the cultural significance of salads. Barber reflects on mentoring young chefs and the joy of dining at their establishments, blending culinary passion with sustainable practices.

In a lively chat, chef Dan Barber shares his vision for merging flavor and sustainability in food. As co-owner of Blue Hill and an advocate for regenerative agriculture, he challenges the notion of farm-to-table by stressing the necessity of crop diversity for soil health. Barber discusses the journey of the honey nut squash, emphasizing how flavor can drive consumer acceptance. He also highlights innovative ideas like Kernza wheat and the importance of local seed production, aiming to revitalize our food system for better health and environmental impact.

Acclaimed chefs Dominique Crenn and Dan Barber, along with Nick Kokonas, co-founder of Tock, discuss topics including the James Beard Awards, a new vacuum sealer, a pop-up project that uses waste products, and the creative process of video game designer Shigaru Miyamoto.