Dan Barber
Dan Barber
Dan Barberis a chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York. He is a 1992 graduate of Tufts University, where he received a B. A. in English, and a graduate of the French Culinary Institute. He is married to Aria Sloss, a short story writer, novelist and former food writer. He is the author of The Third Plate...
NationalityAmerican
ProfessionChef
CountryUnited States of America
Dan Barber quotes about
motivation inspiration cutting
For the past 50 years, we've been fishing the seas like we clear-cut forests. It's hard to overstate the destruction. Ninety percent of large fish, the ones we love - the tunas, the halibuts, the salmons, swordfish - they've collapsed.
motivation inspiration chickens
I said, 'Don, what's sustainable about feeding chicken to fish?'
doctors environmentalist nutritionist
I'm not an environmentalist, or a doctor, or a nutritionist.
issues people political
In food, issues that surround purchasing and that whole realm have a very political component and they branch into stories that can be really compelling. Just being on the farm, interacting with all these people in the industry, leads to personal narratives that can be used to make a larger point.
reading biographers
The history of food has never had a better biographer. Required reading for anyone who eats.
vegetables soil withdrawal
Vegetables deplete soil. They're extractive. If soil has a bank account, vegetables make the largest withdrawals.
sacrifice world process
It's a fallen world. We eat and sacrifice in the process.
motivation inspiration fifteen
It takes fifteen pounds of wild fish to get you one pound of farm tuna. Not very sustainable. It doesn't taste very good either.
pigs years the-end-of-the-day
At the end of the day, yes. It's all about the marbling and maybe a few other things along the way. But intramuscular fat, that's where you get a lot of flavor. Fat carries the flavor but in the last 50 years it's been bred out of pigs. When American chicken exploded in the 70's and became such a huge commodity, it took away pork sales. The pork industry suffered and had to change.
three flavor rotation
The greenhouse is driven by three things: economy, flavor, ecology. Where ecology is what's being grown in this micro-ecology that can simultaneously thrive and better the soil/rotation, not just the flavor.
thinking flavor chef
I think all chefs who pursue great flavor have good ethics.
thinking would-be being-the-best
If you just think exclusively about what would be the best tasting or the most profitable, you're just not seeing the big picture.
vegetables perspective cows
I'm not here to say I don't eat vegetables - I do, a lot of them - but, from a soil perspective, they're actually more costly than a cow grazing on grass.
technology flavor world
We're achieving better marbling and better flavor with old world wisdom that's been passed down for generations but we're still using technology.