Dan Barber: “You can't get truly jaw-dropping, delicious flavor unless it's from good, biologically active soil." Barber, an award-winning chef and co-owner of Blue Hill and Blue Hill at Stone Barns, joins mbg co-CEO, Jason Wachob, to discuss the link between nutrition and flavor, plus: *How to eat local if you don’t have access to farmer’s markets* *How to eat meat sustainably* *Why delicious flavor starts at the soil* *Why regenerative agriculture is not enough* *What we can do to make healthy, organic food more accessible* Referenced in the episode: - Barber's restaurant, Blue Hill Farm. - Barber's seed company, Row 7. - Barber's book, The Third Plate. - Study showing obesity, diabetes, and high blood pressure associated with a higher risk of death from COVID-19. Sign up and learn more about the mindbodygreen x Lexus Retreats in Motion here! Enjoy this episode, sponsored by Lexus! Whether it's an article or podcast, we want to know what we can do to help here at mindbodygreen. Let us know at: [email protected]. Learn more about your ad choices. Visit megaphone.fm/adchoices

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