Chef Dan Barber on the farm-to-table movement’s next steps

Grist
By Marian BullMay 28, 2014, 8:07 am26 pts
Chef Dan Barber — he of the genius cauliflower steaks and the braised short ribs — has a new book out that’s poised to reshape our national conversation about food. The Third Plate: Field Notes on the Future of Food tells the stories of farmers who aim to change the way we eat and cook, and…

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