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Does Good Flavor Equal Sustainability?
<em>"What's inspiring about this whole movement and this message is that it's a happy message. It's hedonism."</em> — Chef Dan Barber
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James Duncan Davidson
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TED
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Listen
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Part 1 of the TED Radio Hour episode Food Matters. Watch Chef Dan Barber's full TEDTalk — How I Fell In Love With Fish -- on TED.com
About Dan Barber's TEDTalk
Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love and the foodie honeymoon he's enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.
About Chef Dan Barber
Chef Dan Barber is the chef of New York's Blue Hill Restaurant and Blue Hill at Stone Barns in Pocantico Hills, N.Y., where he practices a kind of close-to-the-land cooking committed to agriculture and stewardship of the earth. As described on the food blog Chez Pim: "Stone Barns is only 45 minutes from Manhattan, but it might as well be a whole different universe. A model of self-sufficiency and environmental responsibility, Stone Barns is a working farm, ranch, and a three-Michelin-star-worthy restaurant."
Barber's philosophy of food focuses on pleasure and thoughtful conservation — on knowing where the food on your plate comes from and the unseen forces that drive what we eat. He's written on U.S. agricultural policies, asking for a new vision that does not throw the food chain out of balance by subsidizing certain crops at the expense of more appropriate ones.
In 2009, Barber received a James Beard award for America's Outstanding Chef, and was named one of the world's most influential people in TIME Magazine's annual "TIME 100" list.
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