Dan Barber: The Most Overrated Restaurant
DAN BARBER is the Chef of Blue Hill, a restaurant in Manhattan's West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). In 2009 he was named one of Time magazine's 100 most influential people in the world.
To expand on his philosophy of cooking with sustainably grown, local ingredients, Dan has been working with such organizations as the Kellogg Foundation, Slow Food USA and Earth Pledge to minimize the political and intellectual rhetoric around agricultural policies and to instead maximize the appreciation of eating good food. Focusing on the issues of pleasure, taste and regional bounty-and how these imperatives are threatened-Dan helped create the philosophical and practical framework for Stone Barns Center for Food and Agriculture and continues to help guide it in its mission to create a consciousness about the effects of everyday food choices.
He is author of the book The Third Plate: Field Notes on the Future of Food.
Dan Barber: Yeah overrated restaurants. I don’t know. I don’t know if I wanna pin someone on overrated restaurants. I mean I think all restaurants are overrated. That’s the problem. You know it’s like every restaurant that’s gotten great, you know, recommendation tends to come at it with a lot of exaggeration. And I don’t know if that . . . Is that my fault? Is it the public’s? Is that the eating public’s fault, or is it the media’s fault? I’m not really sure, but there’s something going on there that the expectation level is just too high and it’s always gonna disappoint. Which is why, you know, you hear . . . Nine times out of 10 you just hear, “I just like going to the informal place, you know, down the street. You know the place with the Mexican burrito and stuff.” Well of course you do because your expectation level is nothing, and it’s tasty food, and it meets the expectation, and it’s cheap. And it’s fun and informal and like, you know, it informs you and sustains you in a way that, you know, a big fancy restaurant can’t. So I don’t know. I find myself being disappointed by going out often, but I don’t know if it’s me just expecting a lot and then falling short. Or if it’s, you know, being played up before I get there? Recorded on: 2/11/08
There's a reason everyone loves holes-in-the-wall, Barber says.
Numerous critics have called for the ban of the infamous instruction manual for violent civil disobedience.
- The Anarchist Cookbook provides instructions for making bombs, drugs, and operating firearms; naturally, this makes it rather controversial.
- Concerned citizens, anarchists themselves, and many others have called for the ban of the book, but most liberal democracies have refused to do so.
- Whether you think dangerous literature should be banned or whether banning books is an inherently anti-democratic position, knowing and understanding why the Anarchist Cookbook draws so much criticism can be valuable.
Hungarian cartographer travels the world while mapping its treasures.
- Simple idea, stunning result: the world's watersheds in glorious colors.
- The maps are the work of Hungarian cartographer Robert Szucs.
- His job: to travel and map the world, one good cause at a time.
It was a sprawling civilization.
- Near modern-day St. Louis, Missouri, you can find towering mounds of earth that were once the product of a vast North American culture.
- Cahokia was the largest city built by this Native American civilization.
- Because the ancient people who built Cahokia didn't have a writing system, little is known of their culture. Archaeological evidence, however, hints at a fascinating society.
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