“When we try to pick out anything by itself, we find it hitched to everything else in the universe.” – John Muir
New York chef, Dan Barber, likes to tell how he experienced an epiphany a decade ago watching his chefs constantly dipping into the flour bin located outside his office. He realized that he knew nothing — where it came from, or how it was grown — about this ubiquitous, and somewhat tasteless ingredient, which was pretty much in everything the restaurant prepared.
He set out to find a healthy, holistic flour alternative, but what started simply as a search for organic, locally-sourced grains, led to a broader understanding of sustainable agricultural methods. He realized there were many secondary crops being planted by the farmer to nurture and protect the soil and yield, but not necessarily contributing to the farm’s bottom line. That’s when Barber realized he needed to integrate his culinary methods and list of ingredients to include all those being used by the grower.
Barber has long been a champion of the local, organic food movement. But his interest goes beyond just serving this type of fare in his pioneering farm-to-table Blue Hill restaurant. Now, with a new book, The Third Plate: Field Notes for the Future of Food, Barber is striving to change not only the way food is grown, but the consumption habits of Americans as well.
Barber’s relates how his pursuit of intense flavor repeatedly forced him to look beyond individual ingredients at a region’s broader story. In The Third Plate he draws on the wisdom and experience of chefs, farmers, and seed breeders around the world, and proposes a new definition for ethical and delicious eating. He charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future cuisine that is as sustainable as it is delicious.
In Barber’s view, modern industrial food systems are actually disconnected from the whole because of their large-scale specialization and centralization of food products. For organic farm-to-table agriculture to be truly sustainable, the whole process, including those preparing and consuming the food, need to be treated as parts of an interconnected, holistic fabric.
Barber has now opened a second restaurant, Blue Hill at Stone Barns, a working farm and celebrated educational center in the Hudson Valley region of New York, where he both practices and preaches his philosophy.
And the world is taking notice. He has received several accolades and awards for both his cuisine and his crusading efforts. In 2009, he was named one of Time’s 100 most influential people in the world.
In an article in The Atlantic magazine, Barber describes how one of his inspirations is John Muir, (a naturalist, author, environmental philosopher, and early advocate for the preservation of wilderness in the United States), who wrote: “When we try to pick out anything by itself, we find it hitched to everything else in the universe.”