296: How to make your veggies taste amazing | Dan Barber, award-winning chef

The mindbodygreen Podcast

mindbodygreen

Alternative Health, Health & Fitness

4.5 • 2.1K Ratings

🗓️ 31 March 2021

⏱️ 27 minutes

🔗️ Recording | iTunes | RSS

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Summary

Dan Barber: “You can't get truly jaw-dropping, delicious flavor unless it's from good, biologically active soil." Barber, an award-winning chef and co-owner of Blue Hill and Blue Hill at Stone Barns, joins mbg co-CEO, Jason Wachob, to discuss the link between nutrition and flavor, plus: *How to eat local if you don’t have access to farmer’s markets* *How to eat meat sustainably* *Why delicious flavor starts at the soil* *Why regenerative agriculture is not enough* *What we can do to make healthy, organic food more accessible* Referenced in the episode: - Barber's restaurant, Blue Hill Farm. - Barber's seed company, Row 7. - Barber's book, The Third Plate. - Study showing obesity, diabetes, and high blood pressure associated with a higher risk of death from COVID-19. Sign up and learn more about the mindbodygreen x Lexus Retreats in Motion here! Enjoy this episode, sponsored by Lexus! Whether it's an article or podcast, we want to know what we can do to help here at mindbodygreen. Let us know at: podcast@mindbodygreen.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

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0:00.0	Welcome to the MyBuddyGreen podcast. I'm Jason Wackeb, founder and co-CEO of MyBuddyGreen and your host.
0:08.0	And now a word from our sponsors at Betterment. Checking the market every day? That's not chill,
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0:43.6	performance is not guaranteed. Dan Barber is the chef and co-owner of Blue Hill and Blue Hill
0:51.6	at Stonebars. The best-selling author of the third plate and the recipient of numerous James
0:57.1	Beard Awards, including best chef in New York City and America's outstanding chef. And he was
1:02.9	also named one of Time Magazine's 100 Most Influential People in the World. It's an honor to have
1:09.8	him here on the show today. Dan, welcome. Thank you. Nice to be here. Great to have you. I'm a huge
1:19.1	personal fan of all things Blue Hill and all that you've brought to the local movement. It is
1:24.6	so critical in 2020 and I want to go back to the beginning and let's start with your personal
1:32.0	health journey, specifically as it pertains to food. Can you walk us through that journey and how
1:37.6	you got to where you are today? I grew up in part on a dairy farm in Western Massachusetts, Blue Hill.
1:46.7	So I was inculcated with this kind of ethic of open space and I guess responsibility for open
1:55.1	space and beauty and pasture, especially iconic pastures of New England, the Hudson Valley and
2:02.0	animals role in relationship with that and our role in relationship with that, but all sort of
2:07.6	soft and under the radar. My grandmother was the owner of the farm and she wasn't about sustainability.
2:13.6	She was really about beauty and aesthetics, but you know, I think I internalized it in a variety
2:19.5	of ways and when I sought cooking as a path forward, you know, I incorporated some of these maybe
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