Farm stops offer a hybrid between a farmers market and a grocery store, selling a variety of locally grown goods with the convenience of a supermarket.

They are “a beautifully simple idea,” said Dan Barber, the chef and co-owner of Blue Hill and Blue Hill at Stone Barns and author of “The Third Plate: Field Notes on the Future of Food.” ...

On April 24, the Clark Center Auditorium opened its doors to conversations that start on our plates and stretch to the planet. Hosted by Stanford Bio-X, “Re-Thinking Food: From Plate to Planet ...

The Third Plate: Field Notes on the Future of Food is Dan Barber’s thought-provoking book about the future of food. What makes the book so compelling is how Barber combines his knowledge of being a ...

A $7-million donation from the Dan On Foundation will fund the building of UBC’s Food and Beverage Innovation Centre, set to formally open in early 2025. In recognition of this generous gift – the ...

Find a Real Change VendorDan Barber is chef and co-owner of two restaurants, one in Manhattan and one just outside of New York City on a farm where food for both restaurants is grown. Such ...

Barber is also the author of the best-selling book, The Third Plate—Field Notes on the Future of Food. His ability to draw beautiful, nourishing cuisine out of the interconnected world of sustainable ...

But Dan Barber, a chef whose 2014 book “ The Third Plate: Field Notes on the Future of Food ” devotes an entire section to soil, believes that truly delicious food can come only from the earth.