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The Third Plate

Listeners of This American Life may remember a fascinating segment on Blue Hill at Stone Barn chef Dan Barber's attempts to replicate a Spanish farmer's method of raising foie gras geese without force-feeding. That story is essentially the tip of the iceberg of the out-of-the-box thinking presented in his book The Third Plate: Field Notes on the Future of Food ($30). Within its pages, Barber lays out his vision of how we should be eating with eloquence, grace, and humor.

— NP

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