I have always been a big fan of Chef Dan Barber and his Blue Hill restaurant’s. After watching him share this story about a Spanish Farmer, I think you will see why he and I share the same philisophy about how we can radically transform the way we grow, harvest, process and serve food in this country…Enjoy!
At the Taste3 conference, chef Dan Barber tells the story of a small farm in Spain that has fo
und a humane way to produce foie gras. Raising his geese in a natural environment, farmer Eduardo Sousa embodies the kind of food production Barber believes in.
Dan Barber is a chef and a scholar — relentlessly pursuing the stories and reasons behind the foods we grow and eat.
Dan Barber is the chef at New York’s Blue Hill restaurant, and Blue Hill at Stone Barns in Westchester, where he practices a kind of close-to-the-land cooking married to agriculture and stewardship of the earth. Barber’s philosophy of food focuses on pleasure and thoughtful conservation — on knowing where the food on your plate comes from and the unseen forces that drive what we eat. He’s written on US agricultural policies, asking for a new vision that does not throw the food chain out of balance by subsidizing certain crops at the expense of more appropriate ones.
In 2009, Barber received the James Beard award for America’s Outstanding Chef, and was named one of the world’s most influential people in Time’s annual “Time 100” list.
“Dan Barber is increasingly becoming known as a chef-thinker, popularizing simple ideas that upend the way people think about the food we eat.”