clock menu more-arrow no yes

Filed under:

Watch Dan Barber Explain His Food Philosophy

CBS News visits to chef Dan Barber's award-winning farm and restaurant Blue Hill at Stone Barns in upstate New York to introduce the middle of the country to the concept of farm-to-table. Barber gets a little bit emotional about peas and then explains the concept (and title of his book) "The Third Plate... [is] a metaphor for a way of eating for the future, a radical re-look at our expectations for dinner." He explains why he rarely has tomatoes on the menu: "If you think of soil as a bank account and you're eating a tomato, a tomato is like the Hummer of the vegetable and fruit world." Go watch Barber explain more about the earth's limited bank account:

Video: At Dan Barber's Restaurants, the Farm Is the Menu

· At Dan Barber's Restaurants, the Farm Is the Menu [CBS]

Blue Hill at Stone Barns

630 Bedford Rd., Pocantico Hills, NY 10591

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day