Hello and welcome to Slate Money Food and this week the greatest monologist of the chef world, Mr. Dan Barber, Dan, welcome.

I think my wife once said I was the greatest monologist 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 monologs in this show. They're quite

spectacular. We're going to talk about obviously loco-vorianism 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 Barber.

I am the chef and co-owner of a currently shuttered Blue Hill, New York City and Blue Hill at Stonebarns.

When they reopen, go check them out.

But in the meantime, coming up on Slate 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, it's,

you know what's funny is three, four weeks ago, you would have said that's an empty kitchen. Today,

this is a kitchen in the world of COVID because it says that it's 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 learn it.

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