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The Food Programme

Chef Dan Barber: The Third Plate

The Food Programme

BBC

Arts, Food

4.4976 Ratings

🗓️ 26 March 2017

⏱️ 29 minutes

🧾️ Download transcript

Summary

Dan Saladino profiles the influential US chef and writer Dan Barber, author of 'The Third Plate - Field Notes on the Future of Food'. Originally with plans to become a novelist, Dan Barber opened his first restaurant, Blue Hill, in Greenwich Village in 2000 followed by Blue Hill at Stone Barns in 2004. He had early success as a 'farm to table' chef, but has since been on a journey, documented in his book but still ongoing, to reimagine the relationships between chef and farmer, landscape and deliciousness - and much more.

Citing flavour as a 'soothsayer', and a passionate advocate of the role of the chef in bringing about change in the wider world beyond the walls of the restaurant, he is currently in the UK with a project called 'WastED London' - an unusual temporary restaurant taking aim at the problem of food 'waste'.

Presenter: Dan Saladino Producer: Rich Ward.

Photo: Richard Boll.

Transcript

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0:00.0

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0:16.8

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0:19.5

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0:23.4

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0:26.6

and Patty O'Connell for our daily podcasts.

0:29.4

Newscast, listen on BBC Sounds. Hello, you've downloaded a podcast of BBC Radio 4's The Food Program.

0:38.0

Welcome to our world, from cooking to culture, politics to pleasure. We hope you enjoy it.

0:45.0

This is the story of a restaurant Alice herself would feel at home in a place where everything is not quite as it seems

0:58.8

Probably one of my favorite things in the menu so far like for me it blew my mind when I saw this. I've just been

1:04.6

presented with something that looks like a miniature lush green tree on a

1:09.8

wooden board with a yellow dip.

1:13.0

When you eat you can understand what I mean,

1:14.4

it's so so good.

1:16.9

And that's delicious.

1:18.4

Here, even a simple slice of pizza

1:21.8

is far from simple.

1:23.0

You're about to bite into a hundred percent beep pulp pizza with rejected tomatoes and off slices of cheese.

1:32.0

And it's not just the food my surroundings as I eat also deserve a second look.

1:38.0

And the space is meant to convey the same themes as the menu.

...

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