Hello, and welcome to Slate Money Food, and this week, the greatest monologueist of the

Chef World, Mr Dan Barber, Dan Dan Welcome I think my wife once said I was the greatest monologue

is too but she wasn't saying it as a compliment so I hope you are well I don't know how often one can

ingest a Dan Barber monologue. I think one should

ingest a Dan Barber monologue about as frequently as one should ingest a Dan Barber meal.

It's magnificent when it happens but like no one does it too often. We are going to give you two magnificent Dan Barber monologues in this show. They're quite spectacular. We're going to talk about obviously Locovorenoton because it's Dan Barber and we're going to talk about where food is going and how everything has changed in the COVID crisis.

But Dan, before we do that, introduce yourself. Who are you?

My name is Dan Barbara. I am the chef and co-owner of a currently shuttered New Hill, New York City and

Blue Hill at Stone Barnes. When they reopen, go check them out,

but in the meantime, coming up on sleet money food,

Mr. Dan Barber.

Why don't we start by talking a little bit about what a farm slash restaurant looks like and how it's going in the age of the plague when you don't have any customers?

This is what the kitchen looks like behind me.

It's an empty space.

Actually, you know what's funny is three, four weeks ago

you would have said that's an empty kitchen today.

That's, this is a kitchen in the world of COVID because it says that it's

appropriately spaced and we are working at full gas here at full steam in the sense that we're producing quite a bit of food, but we're doing it in this

environment of social distancing and gastronomic distancing as I've come to come to learn it.

So you're cooking for people but the people just aren't coming to you.

You're sending stuff to them.

Yeah, we've created these food boxes that are we are now offering to people who are at

...