EP 128: Designing the Future of Food | Dan Barber

This week we talk about how real food is the best medicine. Dan
Barber is chef and co-owner of Blue Hill and Blue Hill at Stone
Barns in New York, and the author of The Third Plate. A fierce
advocate for sustainable, ethical farming and cooking, Barber’s
opinions on food and agricultural policy have appeared in The New
York Times and other publications. He also co-founded Row 7 Seed
Company, which brings together chefs and plant breeders to develop
new varieties of vegetables and grains. Barber has received
multiple James Beard awards including Best Chef: New York City
(2006) and Outstanding Chef (2009). President Barack Obama
appointed him to serve on the President’s Council on Physical
Fitness, Sports & Nutrition. Barber continues his work to blur
the line between the dining experience and the educational,
bringing the principles of good farming directly to the table. This
episode was recorded live at the 2023 Aspen Ideas: Health Festival.
Special thanks to the Aspen Ideas team for making this happen! Bon
also wrote a blog post for the event, 5 Reasons Why Clinicians
Should Think Like Designers. Episode mentions and links: Blue Hill
Farm Stone Barns Center for Food and Agriculture Book: The Third
Plate Row 7 Seeds Chef Dan Barber brings new veggie varieties to
the aisle with Row 7 Seed Company Michael Mazourek: Culinary
Breeding Network Dan’s photo credit: Richard Boll Follow Dan:
Twitter | Insta Follow Blue Hill Farm: Twitter | Insta Episode
Website: https://www.designlabpod.com/episodes/128