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The Third Plate

Field Notes on the Future of Food
Aug 06, 2014
In The Third Plate, James Beard Award-winning chef Dan Barber delves into the question of food choices and sustainable agriculture by visiting farmers to learn about their innovative methods. At various establishments, including an organic farm in New York, where Barber learns about soil and a farm in Spain where they produce foie gras without force-feeding the geese. Barber finds out how to broaden and diversify American menus while improving the environment that supports our food chain. This "bold and impassioned" (Kirkus Reviews) report concludes that the American diet needs to shift towards sustainability and variety and that restaurateurs should lead the way. History and Current Events newsletter August 2014.