The Third Plate By Chef Dan Barber Is Out

Is every plate created equal? The moral dilemmas surrounding food aren’t just limited to eating meat anymore.


Recently, while writing my book, Hudson River Chef’s Table, I had a conversation with Chef Dan Barber in which he systematically poked pins in all the usual ethical eating bubbles. Organics for rich people are not the answer to the US’s simultaneous obesity and hunger crises and locavorianism is troubled—after all, ramps are being foraged into the danger zone. (This year, I’ve heard some chefs are sourcing theirs from Greece.)  But what is the answer? Let Chef Barber enlighten you—The Third Plate is available wherever fine books are sold.    


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*Courtesy of Dan Barber The Third Plate

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