“Is farm-to-table cooking sustainble?” Chef and author Dan Barber doesn’t think so. He’s spent more than a decade exploring farming and cooking practices around the world — and he’s ready to share. The Third Plate: Field Notes on the Future of Food explores the fate of seafood on the Atlantic coast, Spain’s cultivation of jamón ibérico, and cutting-edge Washington seed developments fueling the needs of local malters. According to Barber, the time has come to move past the “second plate” of the organic farm-to-table movement and refocus on “cooking with the whole farm.” By incorporating overlooked grains, vegetables, and certain livestock, Barber’s model “will change the way you look at food” (Elizabeth Kolbert). Barber is Executive Chef and Co-Owner of Blue Hill Restaurants. Dan Barber will be joined in conversation by Seattle Times food writer and KPLU commentator Nancy Leson.
Presented by: Town Hall and Elliott Bay Book Company, as part of the Arts & Culture series sponsored by City Arts, and the Town Green sub series, sponsored by The Peach Foundation.
Learn more: Listen to Barber’s TED Talk: “How I Fell in Love with a Fish.”