Food and Drink mini-series: Dan Barber says good food starts with seeds

Life and Art from FT Weekend

Forhecz Topher

Tv & Film, Arts, Society & Culture

4.6 • 601 Ratings

🗓️ 14 June 2023

⏱️ 17 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Welcome to the third bonus episode in our mini-series on food and drink. This week, we have a conversation with star chef Dan Barber, live from the recent US FT Weekend Festival. Dan is the chef and co-owner of Blue Hill in Manhattan, as well as Blue Hill at Stone Barns, a two-star Michelin restaurant in upstate New York. He has been a thought leader for almost two decades, and what he wants to talk about most right now are seeds. He says 65% of the world's seed supply is produced by four companies. "We have to start with seed,” he tells the FT’s arts editor Jan Dalley. “If you get the wrong seed, you get everything wrong."

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Want to stay in touch? We love hearing from you. We’re on Twitter @ftweekendpod.

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Links:

– Dan Barber’s organic seed company is called Row 7 Seed Company

– His book is The Third Plate: Field Notes on the Future of Food

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Special offers for Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial are here: http://ft.com/weekendpodcast.

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This episode was produced by Zach St Louis. Mixing and sound design by Breen Turner and Sam Giovinco.

Read a transcript of this episode on FT.com

Hosted on Acast. See acast.com/privacy for more information.

Transcript

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0:00.0	FT Weekend Food and Drink is supported by Plymouth Gin.
0:08.0	Hi listeners, welcome to the third episode of our special mini-series on Food and Drink.
0:16.0	Today I am bringing you a conversation with one of the world's most influential chefs, Dan Barber.
0:22.0	Dan is the chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barnes,
0:26.7	which is a three Michelin-Star restaurant on a farm in the Hudson River Valley in upstate New York.
0:31.7	Dan has been a leader in farm-to-table cooking and regenerative agriculture for almost two decades. If you eat at Blue Hill at
0:39.5	Stone Barns, they'll serve you things like their own breeds of vegetables that they grow on the farm,
0:45.0	like a beet that's been bred to remove the earthy flavor, or two types of spinach that were grown
0:50.3	in two different ways. Dan has a unique philosophy around food.
0:55.3	He believes that any conversation about food really needs to start at the seed.
1:00.5	Most people start at farm to table.
1:02.1	Too late. Too late.
1:03.5	Seeds table is the issue.
1:05.1	He first talked about it in his book, The Third Plate, all the way back in 2014,
1:09.5	and he's still talking about it now.
1:12.0	This is a live conversation between Dan and our arts editor, Jan Dally, in front of an
1:17.3	audience at the US FT Weekend Festival just last month.
1:20.9	I loved this conversation.
1:22.3	It really stuck with me, and so I wanted to bring it to you here.
1:25.7	Keep in mind, again, this is live, so you might hear a few bumps to the microphone.
1:29.5	You can just ignore those.
1:31.1	Okay, this is FT Weekend, the podcast special edition.
	...

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