Dan Barber is an Olive Garden man, and other insights from the smartest celeb chef you know
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, and Blue Hill at Stone Barns, just up the Hudson River in Pocantico Hills, N.Y.
Barber is renowned for his commitment to preserving the relationship between farmland and the food on our plates, and The Third Plate explores how by changing our diets to adapt to what the land can provide us, rather than the other way around, we can influence the health of our pretty screwed-up agricultural system. Spoiler alert: That doesn’t mean you have to give up meat, or dairy, or most other delicious things — it just means you have to think about how you’re consuming them and where they’re coming from.
We got to torture Barber by asking him to take part in our favorite game, Vs., in which we asked him to choose between a few of his favorite things. Watch the video above to find out — among other things — whether he’d rather serve Barack or Hillary at Blue Hill at Stone Barns again.