Beyond Farm-to-Table: The Future of Food
|Date/Time:||Wednesday, 08 Apr 2015 at 7:00 pm|
|Location:||Sun Room, Memorial Union|
|Categories:||Lectures Live Green Student activities|
|Actions:||Download iCal/vCal | Email Reminder|
Dan Barber is the author of The Third Plate: Field Notes on the Future of Food and the award-winning chef of Blue Hill, a restaurant with locations in Manhattan's West Village and at the Stone Barns Center for Food & Agriculture, a nonprofit farm and education center. He will discuss why we need to radically transform our approach to cooking for the sake of our food, our health, and the future of the land, and how we can move beyond "farm-to-table." Barber's opinions on food and agricultural policy have appeared in the New York Times and other publications. He has been honored with multiple James Beard awards, including the country's top chef award, and was named one of TIME Magazine's 100 most influential people in 2009.