Chef and author Dan Barber says if you care about local farms and the farm to table movement, you should look more closely at what is on your your plate right now. Barber visited Albuquerque this spring and sat down with NMIF producer Sarah Gustavus
Author Bio: DAN BARBER is the Chef of Blue Hill, a restaurant in Manhattan’s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009). In 2009 he was named one of Time magazine’s 100 most influential people in the world.
More about the book, The Third Plate