Last week, Dan Barber stopped by the Grist offices as part of a whirlwind tour for his recently released book, The Third Plate. Barber is the co-owner and executive chef of Blue Hill, in New York City ...

Nobody knows farm-to-table cuisine like chef Dan Barber—or at least that's what he used to think. He's long been an advocate for buying local and cooking in season—his New York restaurants, Blue Hill ...

Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York and the author of The Third Plate. Barber won the James Beard Awards for Best Chef: New York City in 2006 and ...

Chef Dan Barber has a straightforward reason for accepting an invitation to speak at a cancer center fundraising dinner. “I’m a cancer survivor,” he said. “I have a stake in the game here.” In fact, ...

The night I first cracked open “The Third Plate: Field Notes on the Future of Food,” I was simmering a broth of chicken feet, necks and heads on my little kitchen stove. Turned out to be good timing.

The Michelin star rankings have, more or less, stayed the same since their announcement in 1931. One star? A very good restaurant in its category. Two: Excellent cooking, worth a detour. Three: ...

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