Why Making Food Taste Better Makes it Healthier with Dan Barber

The Dr. Hyman Show

Dr. Mark Hyman

Nutrition, Medicine, Health & Fitness

4.5 • 9.1K Ratings

🗓️ 22 May 2019

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

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Summary

I’m a big believer in the farm to table movement, but with one major caveat: you can’t skim the cream! What I’m saying is that we can’t cherry pick when it comes to our crops, growing the same ones over and over (even if they're grown organically), and assume that it is a sound ecological practice. Just like humans need a diversity of foods to get the right nutrients, soil needs a diversity of plants grown on it and even the right animal inputs in order to be nutrient dense, too. On this episode of The Doctor’s Farmacy, I’m joined by mastermind chef and regenerative agriculture advocate Dan Barber. Dan is breaking the conventional ways we eat, cook, and think about food. He is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and the author of The Third Plate. He also co-founded Row 7 Seed Company, a seed company bringing together chefs and plant breeders in the development of new varieties of vegetables and grains. Dan has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). In this episode, it’s clear how mutually passionate Dan and I are about changing the current food system and doing so in a way that promotes health and supports the environment.

Transcript

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0:00.0	Coming up on this week's episode of the doctor's pharmacy.
0:02.8	And so I'm thinking that the future of food is actually not going to be one size fits all.
0:07.6	It will be very distinct. There'll be micro regions and climates that will celebrate great delicious food.
0:17.5	Welcome to the doctor's pharmacy. I'm Dr. Mark Hyman.
0:20.6	And this is a place for conversations that matter.
0:22.8	And I think you'll find today's conversation with Dan Barber,
0:25.6	one of the leading chefs in this country thinking about food, agriculture,
0:29.0	sustainability, food waste, and how we change our food system is going to be a conversation that really matters.
0:35.6	Dan is a chef and owner of Blue Hill, which is a restaurant in Greenwich Village, New York,
0:40.6	which I've been to, which is astounding. And you basically get served kind of whatever's
0:45.2	up that day. And it's like, it's kind of not a set menu. It's based on what's local,
0:50.1	what's seasonal, what's up. He also has Blue Hill at Stone Barnes, which I've also been to.
0:55.3	When I first heard Dan speak and got to experience a meal that was extraordinary, but made of
1:02.0	food scraps. It was all the peels of carrots and the leftover ends and all the stuff that you throw
1:08.6	in the garbage, which ends up in landfills and creates climate change. He made a delicious set of
1:13.7	meals out of. He also co-founded a new company called Row 7 Seed Company, which is a radical idea
1:21.6	to create new seeds, not necessarily heirloom seeds, but new seeds that breed for flavor and
1:28.8	phytochemicals and literally rejigger food and seeds to actually create more taste and more flavor,
1:37.1	which is something that nobody really thought of before you. It seems like, and we've really taken
1:41.1	all that out of our plants. We're going to talk about that. So he's bringing to the chefs and
1:45.2	plant beaters to develop new varieties of vegetables and grains. And he's written a lot in New York
1:49.7	times about food and food and agricultural policy. And many other publications, one of my favorite
	...

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