Dan Saladino profiles the influential US chef and writer Dan Barber, author of 'The Third Plate - Field Notes on the Future of Food'. Originally with plans to become a novelist, Dan Barber opened his first restaurant, Blue Hill, in Greenwich Village in 2000 followed by Blue Hill at Stone Barns in 2004. He had early success as a 'farm to table' chef, but has since been on a journey, documented in his book but still ongoing, to reimagine the relationships between chef and farmer, landscape and deliciousness - and much more.Citing flavour as a 'soothsayer', and a passionate advocate of the role of the chef in bringing about change in the wider world beyond the walls of the restaurant, he is currently in the UK with a project called 'WastED London' - an unusual temporary restaurant taking aim at the problem of food 'waste'.Presenter: Dan Saladino Producer: Rich Ward.Photo: Richard Boll.
No persons identified in this episode.
This episode hasn't been transcribed yet
Help us prioritize this episode for transcription by upvoting it.
Popular episodes get transcribed faster
Other recent transcribed episodes
Transcribed and ready to explore now
#2425 - Ethan Hawke
11 Dec 2025
The Joe Rogan Experience
SpaceX Said to Pursue 2026 IPO
10 Dec 2025
Bloomberg Tech
Don’t Call It a Comeback
10 Dec 2025
Motley Fool Money
Japan Claims AGI, Pentagon Adopts Gemini, and MIT Designs New Medicines
10 Dec 2025
The Daily AI Show
Eric Larsen on the emergence and potential of AI in healthcare
10 Dec 2025
McKinsey on Healthcare
What it will take for AI to scale (energy, compute, talent)
10 Dec 2025
Azeem Azhar's Exponential View