{"id":6044,"date":"2015-06-19T15:27:24","date_gmt":"2015-06-19T22:27:24","guid":{"rendered":"https:\/\/www.newmexicopbs.org\/productions\/newmexicoinfocus\/?p=6044"},"modified":"2020-06-02T10:06:30","modified_gmt":"2020-06-02T17:06:30","slug":"whats-on-your-plate","status":"publish","type":"post","link":"https:\/\/www.newmexicopbs.org\/productions\/newmexicoinfocus\/whats-on-your-plate\/","title":{"rendered":"What&#8217;s on Your Plate?"},"content":{"rendered":"<p>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\u00a0your plate right now.\u00a0Barber visited Albuquerque this spring and sat down with NMIF producer Sarah Gustavus<\/p>\n<div style=\"text-align: center;\"><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/-eEANAM8i78\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p><em><strong>Resources:<\/strong><\/em><\/p>\n<p><strong>Author Bio:\u00a0<\/strong>DAN BARBER is the Chef of Blue Hill, a restaurant in Manhattan\u2019s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food &amp; 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&#8217;s Outstanding Chef (2009). In 2009 he was named one of Time magazine\u2019s 100 most influential people in the world.<\/p>\n<p><strong>More about the book,<\/strong> <strong><a href=\"http:\/\/www.thethirdplate.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">The Third Plate<\/a><\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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\u00a0your plate right now.\u00a0Barber visited Albuquerque this spring and sat down with NMIF producer Sarah Gustavus &nbsp; Resources: Author Bio:\u00a0DAN BARBER is the Chef of Blue Hill, a&hellip;<\/p>\n","protected":false},"author":10,"featured_media":6029,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[399,573],"tags":[635,634,633,632],"class_list":["post-6044","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-segments","tag-agriculture","tag-farm-to-table","tag-farming","tag-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>What&#039;s on Your Plate? 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