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You may know him from his dazzling dishes showcased on the hit Netflix TV series, “Chef’s Table,” but three-Star Michelin Chef Dan Barber (Blue Hill at Stone Barns, Blue Hill NYC) has a relationship with ingredients far deeper and more complex than pretty plates of food. In this episode, Chef Dan joins Ron Steslow to discuss the politics and future of food and the consequences of how America feeds itself.

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(02:32) The current state of American agriculture

(06:15) What is the Third Plate?

(11:44) The connection between flavor and nutrition

(14:24) The importance of crop rotation

(34:14) Lab grown meat

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