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Dan Barber - The Third Plate: Field Notes on the Future of Food

Monday, June 16, 2014 at 7:00 pm

Once, the American dining experience was focused on meat and came heavily processed. Then the trend shifted to organic produce and free-range chickens, an improvement, but still neither sustainable nor healthful, according to Barber, executive chef of Blue Hill and Blue Hill at Stone Barns, who argues for a more traditional, integrated cuisine, one grounded in seasonal productivity, natural rhythms, and whole grains—all of which deliver the flavors as well as the nutrition we crave. (Penguin Press)

5015 Connecticut Ave NW
20008 Washington
Non Fiction
The Third Plate: Field Notes on the Future of Food Cover Image
ISBN: 9781594204074
Availability: Not On Our Shelves—Ships in 1-5 Days
Published: Penguin Press - May 20th, 2014

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