The Third Plate

by Dan Barber

Overview: At the heart of todayís optimistic farm-to-table food culture is a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. Our concern over factory farms and chemically grown crops might have sparked a social movement, but chef Dan Barber reveals that even the most enlightened eating of today is ultimately detrimental to the environment and to individual health. And it doesnít involve truly delicious food. Based on ten years of surveying farming communities around the world, Barberís The Third Plate offers a radical new way of thinking about food that will heal the land and taste good, too.

Faith Bowers (12/05/14): I thoroughly enjoyed reading the non fiction book about food. I love to cook daily for my family. The book gave me greater vision for my personal growth in food preparation. Chef Dan Barber tells his story of changing his vision for farm to table restaurant with the starting point of what the farm can do for him and ending with an ecologically balanced farm and how the chef prepares delicious food from it all. His well written exploration of where we should be as a culture in food in the near future gives us hope and understanding regarding our dinner table.
Rating: *****

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