New York chef Dan Barber’s new book The Third Plate is a 450-page manifesto on American cuisine, agriculture, and diet, and how they can be improved. He argues that the nose-to-tail philosophy that’s ...

Nobody knows farm-to-table cuisine like chef Dan Barber—or at least that's what he used to think. He's long been an advocate for buying local and cooking in season—his New York restaurants, Blue Hill ...

Joshua David Stein is a New York-based journalist, author, food critic, and editor. Do you like food? Do you like movies? Do you like movies about food? If you answered yes to any of those questions, ...

Dan Barber thinks your vegetables are dumb. To be clear, he's a huge fan of veggies — Barber is a James Beard award-winning chef with two New York restaurants — but he believes most of them could be ...

Dan Barber, chef of New York’s pioneering farm-to-table restaurant Blue Hill, has long been a champion of the local, organic food movement. But now he thinks it’s time for the movement to grow up.