The Third Plate

Today’s optimistic farm-to-table food culture has a dark secret: the local food movement so far has failed to change how we eat. Easily compared to Pollan’s The Omnivore’s Dilemma. Chef Barber studied the soil, land, sea, and seed to see how best to promote, grow, and eat a diet that is in harmony with the earth—sustainable production.

Quotes:

Very thought-provoking book and I will be thinking much more intently about the true definition of sustainability, the third plate. Thoroughly enjoyed. Also enjoyed “meeting” all the characters in the stories. – Angela G. 5/31/22

Promote, grow, and eat a diet that’s in harmony with the earth and the earth will reward you for it. It’s an inspiring message that could truly help save our water, air, and land before it’s too late. - The Chicago Tribune

Dan Barber is as fine a thinker and writer as he is a chef—which is saying a great deal. This book uses its ingredients—the insights of some of the finest farmers on the planet—to fashion something intirely new: a recipe for the future. - McKibbon, author of Wandering Home