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EP 128: Designing the Future of Food | Dan Barber
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This week we talk about how real food is the best medicine.
Dan Barber is chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York, and the author of The Third Plate. A fierce advocate for sustainable, ethical farming and cooking, Barber’s opinions on food and agricultural policy have appeared in The New York Times and other publications. He also co-founded Row 7 Seed Company, which brings together chefs and plant breeders to develop new varieties of vegetables and grains. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and Outstanding Chef (2009). President Barack Obama appointed him to serve on the President’s Council on Physical Fitness, Sports & Nutrition. Barber continues his work to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table.
This episode was recorded live at the 2023 Aspen Ideas: Health Festival. Special thanks to the Aspen Ideas team for making this happen! Bon also wrote a blog post for the event, 5 Reasons Why Clinicians Should Think Like Designers.
Episode mentions and links:
Stone Barns Center for Food and Agriculture
Book: The Third Plate
Chef Dan Barber brings new veggie varieties to the aisle with Row 7 Seed Company
Michael Mazourek: Culinary Breeding Network
Dan’s photo credit: Richard Boll
Follow Blue Hill Farm: Twitter | Insta
Episode Website: https://www.designlabpod.com/episodes/128
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