Dan Barber is chef and co-owner of restaurants Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, NY. He is also the author of the book The Third Plate.
Recent episodes featuring Dan Barber
In Search Of
How far would you go to find something that's just out of reach, or maybe not even real? In this hour, TED speakers tell stories about searching for elusive sea creatures and distant aliens. Guests include astronomer Seth Shostak, oceanographer Edith Widder, chef Dan Barber, and humorist John Hodgman. (Original broadcast date: January 9, 2015)
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.
Episode 84: Dan Barber Part 2
This week on Chef’s Story, Dorothy Cann Hamilton continues her conversation with acclaimed chef Dan Barber. They have an in-depth conversation on GMO’s and technology in food. Dan is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009).In 2009 he was named one of Time magazine’s 100 most influential people in the world. This program was brought to you by Heritage Foods USA. “GMO technology is really advanced in that you can take DNA from another species and just insert it.” [22:00] “In the future, I would like to become better acquainted with nature’s functioning and how to describe and promote it better and I don’t think it’s through interventions of technology.” [32:00] “Really truly great flavor only arises out of interconnectiveness of a whole place.” [33:00] –Dan Barber on Chef’s Story
Episode 83: Dan Barber Part 1
This week on Chef’s Story, Dorothy Cann Hamilton chats with acclaimed chef Dan Barber. Dan is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009).In 2009 he was named one of Time magazine’s 100 most influential people in the world. This program was brought to you by Heritage Foods USA. “The third plate is the basis of all great cuisines.” [04:00] “We’re a very young country and we have this freakish soil fertility.” [05:00] –Dan Barber on Chef’s Story
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Stats
Birthdate
Oct 2nd, 1969
Episode Count
4
Podcast Count
3
Total Airtime
2 hours, 46 minutes