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I had the great good fortune to interview Dan Barber before a sold-out crowd at Cleveland’s MOCA last night, talking to him about his fine book, The Third Plate (NYTimes review here). Barber, chef and owner of New York’s Blue Hill restaurant and maestro of Stone Barns Center for Food and Agriculture, is the most vocal and articulate chef soap-boxing for a sustainable food future. The problem has long been that, while he’s been very good at articulating the problems, he’s never had a realistic solution. Americans can’t completely opt out of the industrial food system by relying exclusively on CSAs and farmers’ markets (much as we cherish them). And chefs must cherry-pick the best ingredients if they are to keep their restaurants filled. Until this book, that is. Barber, through excellent reporting (how many chefs record interviews Read On »

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Learn more about the business of gluten free items and sales with this infographic, via Food Tech Connect.

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Chris Anderson has been with TED for over 13 years and has taken it to the next level, via NYT.

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Keep your eye peeled on coffee prices, the morning bean maybe increasing due to a draught in Brazil, via Daily Mail.

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Thomas Keller’s own store that has hand selected kitchen items, gifts, clothes and his own bi yearly magazine, via Finesse.com    

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