Friday, June 27, 2014

Evan Kleiman interviews Dan Barber chef at Blue Hill restaurant

A good interview about Dan Barber's new book. He details how we must consider head to tail earing on the agricultural garm as a model to support a truly sustainable food system.

http://www.kcrw.com/news-culture/shows/good-food/upclose-dan-barber-in-conversation-with-evan-kleiman

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