{"id":8223,"date":"2016-04-28T12:40:04","date_gmt":"2016-04-28T12:40:04","guid":{"rendered":"http:\/\/www.foodmedcenter.org\/?p=8223"},"modified":"2022-06-18T14:36:06","modified_gmt":"2022-06-18T18:36:06","slug":"interview-new-york-city-chef-farm-table-advocate-dan-barber","status":"publish","type":"post","link":"https:\/\/foodmedcenter.org\/es_pr\/interview-new-york-city-chef-farm-table-advocate-dan-barber\/","title":{"rendered":"Interview with Chef Dan Barber"},"content":{"rendered":"

#Dan Barber<\/a> is the award-winning #chef<\/a> of #Blue Hill<\/a>, a restaurant in Manhattan\u2019s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center Stone Barns Center for #Food<\/a> & Agriculture in upstate New York. Chef Barber, the author of The Third Plate <\/i>(Penguin Press, 2014) is an innovative and recognized leader in food and agriculture policy. I had the opportunity to do an email #interview<\/a> with him and learn more about some of his thoughts and philosophy on food, farm-to-table restaurants, and being a chef.<\/p>\n

Diet Detective: Hey Dan, thanks for the opportunity to interview you. I would love to know how you became interested in food.<\/p>\n

Chef Dan Barber: I grew up in New York City but spent my summers haying the fields at Blue Hill, my grandmother\u2019s farm in the Berkshires. She had a sense of responsibility about preserving the landscape, and I think that eventually translated into my feelings about food, which are to some extent that there is a responsibility attached to the way we eat or the place that we eat.<\/p>\n

Diet Detective: Tell us about your overall food philosophy.<\/p>\n

Chef Dan Barber: The hope is that we\u2019re going beyond simply buying local ingredients; we\u2019re trying to create a model of eating that supports the entirety of the Hudson Valley landscape. That\u2019s not really a new idea. The greatest cuisines in the world evolved to suit specific environments.<\/p>\n

Diet Detective: Can you explain the connection between Blue Hill (your restaurant) and Stone Barns Center for Food & Agriculture?<\/p>\n

Chef Dan Barber: Our restaurant Blue Hill at Stone Barns is the for-profit partner (and tenant) of Stone Barns Center, an 80-acre non-profit farm and education center. It\u2019s a very special place, located on what used to be the Rockefeller family\u2019s dairy back in the 1930s, but the goal is to provide a model that can be replicated anywhere. Can we connect people to where their food comes from? Can we encourage more of a dialogue between chefs, eaters and farmers, where we can influence one another person\u2019s decisions in the field and the kitchen to maximize health, economy and flavor?<\/p>\n

Diet Detective: In terms of farm-to-table, eating locally, you\u2019ve said the following in the New York Times<\/i>: \u201cMore than a decade into the movement, the promise has fallen short. For all its successes, farm-to-table has not, in any fundamental way, reworked the economic and political forces that dictate how our food is grown and raised.\u201d Can you briefly explain? That was from 2014 \u2013is it getting any better?<\/p>\n

Chef Dan Barber: To say that I\u2019m a card-carrying member of farm-to-table is an understatement; I own a restaurant in the middle of a farm. So my goal is not to discredit the farm-to-table movement, but I do think we need to do more as cooks and eaters to move it forward and create a culture around the right kind of farming. In other words, how can we adapt our diets to meet the needs of nature? That\u2019s going to involve some radical changes in how we eat, including moving away from the protein-centric plate of food and instead allowing grains, legumes, and vegetables to take center stage. But I think we\u2019re moving in the right direction, especially now that more chefs are celebrating those ingredients on their menus.<\/p>\n

Diet Detective: In your 2014 book, The Third Plate,<\/i> you talk about wheat being something of a main character \u2013 can you explain? Why is wheat important \u2013 there is a sort of anti-bread\/wheat movement going on today?<\/p>\n

Chef Dan Barber: It seems to me that we don\u2019t talk enough about wheat. Worldwide, it covers more acreage than any other crop, and it occupies an enormous part of our diets as well. But it doesn\u2019t seem to capture our attention in the same way as, say, an heirloom tomato. As I started researching wheat for the book, I realized something else, which is that wheat is really at the heart of Western civilization. Communities came together around these networks of farmers, millers, maltsters, bakers, and cooks. We\u2019re suddenly seeing a revitalization of those connections, and it reminds us that the story of wheat is the story of who we are.<\/p>\n

Diet Detective: Do you think local foods are better for us? If so, better in what sense?<\/p>\n

Chef Dan Barber: Buying direct from a farmer means you\u2019re getting ingredients that were chosen for your locality and picked at the perfect time. Nothing is lost in nutrition or flavor during transportation and storage, which means the food is better for us and tastier, too.<\/p>\n

Diet Detective: I read this in an interview from you: \u201cChefs are known for our ability to create fashions and shape markets. What appears on a menu in a white tablecloth restaurant one day trickles down to the bistro the next, and eventually influences everyday food culture. Which means we have the power to affect people\u2019s eating habits.\u201d Can you give us an example?<\/p>\n

Chef Dan Barber: Just look at the recent kale craze, which started on restaurant tables in New York and now has its own holiday. That\u2019s evidence of the chef\u2019s influence. But there are more cautionary examples, too. I began cooking in the era of celebrity chefs like Paul Prudhomme, whose recipe for blackened redfish became so popular it nearly exhausted an entire species of fish.<\/p>\n

Diet Detective: We like to think that organic farms are being run by caring, environmentally conscientious farmers\u00adis that really the case? What are the major differences between industrial and organic farms and between the farmers that run them? Can you really trust any of today\u2019s farmers, or anyone in the food industry for that matter? Basically, is American agriculture pervasively tainted by big business?<\/p>\n

Chef Dan Barber: Of course, there are many trustworthy, caring, environmentally conscientious farmers out there, but we can\u2019t rely on labels to define them. As consumers, we need to start asking questions about the way our food is grown that go beyond just where it comes from or whether or not chemicals were used. How is the long-term health of the soil managed? What kind of diversity is there on the farm\u00adnot just specific varieties, but what rotations of vegetables, legumes, grains and livestock? Those kinds of questions usually lead to a much better understanding of a farmer\u2019s practices, and of how the food will taste.<\/p>\n

Diet Detective: What is the one food policy change at the local (or state or federal) level that would have the greatest impact on health and food?<\/p>\n

Chef Dan Barber: More government funding for public plant breeders\u00adthe people writing the recipes for our seeds. Most plant breeders today receive the majority of their funding from agribusiness, which means they are breeding for uniformity and yield rather than nutrition or flavor. Here\u2019s one way to re-imagine our food for the better.<\/p>\n

Diet Detective: Who and what influenced the way you think about food?<\/p>\n

Chef Dan Barber: I\u2019ve been lucky to get to know some brilliant farmers. Their methods differ, but they share a determination to work with nature rather than against it and to think about things from a biological perspective. That\u2019s not something that chefs or eaters are trained to do, but we should be.<\/p>\n

Diet Detective: What are some of the food, farm and food security issues that will be changed, solved, or made worse over the next 10 years? What should we expect as food advocates and food consumers?<\/p>\n

Chef Dan Barber: The conversation around food waste is one that will continue to grow. Problems of this scope often feel insurmountable, but this is a case where consumers have enormous potential to make change. (After all, the average American family throws out about a quarter of the food they buy.) And the solution will invariably take the shape of more delicious food. If we do our jobs right as food advocates and consumers, in 50 years many of the items that we now discard as \u201cwaste\u201d will be expected parts of our everyday eating.<\/p>\n

Diet Detective: What\u2019s the one kitchen utensil or tool you can\u2019t live without?<\/p>\n

Chef Dan Barber: A spoon. I use the same kind of spoon for everything: flipping ingredients in the pan, tasting a sauce, or plating a dish.<\/p>\n

Diet Detective: What do you consider the world\u2019s most perfect food?<\/p>\n

Chef Dan Barber: Pasta and tomato sauce in the middle of August.<\/p>\n

Diet Detective: Breakfast this morning?<\/p>\n

Chef Dan Barber: Iced coffee and a White Moustache yogurt<\/p>\n

Diet Detective: What\u2019s in your refrigerator and pantry right now?<\/p>\n

Chef Dan Barber: At home? Grass-fed milk from Blue Hill Farm and a morning haul of roots and fruits from the NYC Union Square Greenmarket. We live a few blocks away, so I walk there with my wife and daughter most days.<\/p>\n

Diet Detective: Your last meal would be?<\/p>\n

Chef Dan Barber: Whole wheat bread, butter and a strong beer.<\/p>\n

Diet Detective: Your worst summer job?<\/p>\n

Chef Dan Barber: A particularly punishing culinary internship in Provence\u00adwhich on the surface doesn\u2019t sound that punishing, I know.<\/p>\n

Quick thoughts on the following:
\n<\/i><\/b>
\nDiet Detective: Organic foods?
\nChef Dan Barber: Important to consider, but we need to complicate the picture a bit to move closer to a real recipe for good food from the ground up.
\nDiet Detective: Raw Food?
\nChef Dan Barber: Not a diet unto itself.
\nDiet Detective: Artificial sweeteners?
\nChef Dan Barber: None. I\u2019m trying to give up refined sugars completely, but I still relapse.
\nDiet Detective: Diet soda?
\nChef Dan Barber: Nope.
\nDiet Detective: Food additives and preservatives?
\nChef Dan Barber: I defer to Joan Gussow, who famously said, \u201cI prefer butter to margarine because I trust cows more than chemists.\u201d
\nDiet Detective: Nutritional supplements?
\nChef Dan Barber: Real nutrition is delivered in the form of a diverse diet.
\nDiet Detective: GMO foods?
\nChef Dan Barber: No to GMOs, but yes to modern plant breeding. Our vision of seeds is so polarized between GMOs and heirlooms, but there is a whole spectrum that exists between those two extremes that we need to pursue for the future.<\/p>\n

Fact Sheet:
\n<\/i><\/b>Your Website: www.bluehillfarm.com
\n<\/a>Location (Where you live)? New York, NY
\nHometown: New York, NY
\nWhat is your current job title? Chef \/ Co-owner, Blue Hill and Blue Hill at Stone Barns
\nCulinary Training: International Culinary Center (formerly known as French Culinary Institute, NYC)
\nR\u00e9sum\u00e9 (brief): Chef\/co-owner, Blue Hill and Blue Hill at Stone Barns; author of The Third Plate
\n<\/i>Favorite healthy food and living websites (not your own): Grist, Mother Jones, Civil Eats<\/p>","protected":false},"excerpt":{"rendered":"

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He also has a law degree, and throughout his career has been dedicated to a multidisciplinary approach to academic research, community health interventions and complex health and policy issues, encompassing law, public health, and nutrition. Dr. Platkin has occupied influential roles in public health, notably serving as the Executive Director of the Hunter College NYC Food Policy Center from 2012 to 2023. During this time, he played a pivotal role in shaping food-related policies in New York City. His entrepreneurial leadership extends across multiple sectors: he is the co-founder and strategic advisor to Diversion Books (DiversionBooks.com), a book publishing company; Chief Strategy Officer at PopCom Health (PopComHealth.com); founder and managing director of Magoo Properties (MagooProperties.com); and co-founder and director of MedicalBx (MedicalBx.com), which develops boutique hospitals and mobile medical clinics to enhance healthcare access in underserved areas. His leadership also extended to co-founding and operating organizations like Integrated Wellness Solutions, where he leveraged innovative approaches and technology to enhance health and wellness. He is a powerful advocate for healthier communities and for shaping the field of nutrition and food policy in lasting ways. Dr. Platkin has made significant contributions to the field of public health and nutrition issues through his research. He has published in several peer-reviewed scientific and medical journals, including the Journal of Nutrition Education and Behavior, the Journal of Obesity and Weight Loss, the International Journal of Nutrition and Dietetics, BioMed Central (BMC) Obesity; and the Journal of the Academy of Nutrition and Dietetics. He is the author of eight books. 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The Center conducts extensive research on longevity and healthspan, exploring how nutrition and lifestyle interventions can extend both lifespan and the number of years lived in good health. Core to its work is the dissemination of reliable, peer-reviewed information on nutrition, longevity science, and healthy aging, as well as ensuring universal access to healthy, affordable food, and creating a more equitable, smart food system that will improve health outcomes. A distinguished scholar and influential figure in the fields of public health, nutrition, and food policy, Dr. Platkin is a Distinguished Lecturer (Emeritus) at City University of New York at Hunter College. He has both a Masters Degree and a Ph.D. in Public Health, specializing in nutrition. He also has a law degree, and throughout his career has been dedicated to a multidisciplinary approach to academic research, community health interventions and complex health and policy issues, encompassing law, public health, and nutrition. Dr. Platkin has occupied influential roles in public health, notably serving as the Executive Director of the Hunter College NYC Food Policy Center from 2012 to 2023. During this time, he played a pivotal role in shaping food-related policies in New York City. His entrepreneurial leadership extends across multiple sectors: he is the co-founder and strategic advisor to Diversion Books (DiversionBooks.com), a book publishing company; Chief Strategy Officer at PopCom Health (PopComHealth.com); founder and managing director of Magoo Properties (MagooProperties.com); and co-founder and director of MedicalBx (MedicalBx.com), which develops boutique hospitals and mobile medical clinics to enhance healthcare access in underserved areas. His leadership also extended to co-founding and operating organizations like Integrated Wellness Solutions, where he leveraged innovative approaches and technology to enhance health and wellness. He is a powerful advocate for healthier communities and for shaping the field of nutrition and food policy in lasting ways. Dr. Platkin has made significant contributions to the field of public health and nutrition issues through his research. He has published in several peer-reviewed scientific and medical journals, including the Journal of Nutrition Education and Behavior, the Journal of Obesity and Weight Loss, the International Journal of Nutrition and Dietetics, BioMed Central (BMC) Obesity; and the Journal of the Academy of Nutrition and Dietetics. He is the author of eight books. His forthcoming book, Eat to Cheat Death: Using Food as Medicine to Live Better, Live Stronger, Live Healthier, and Live Longer (Simon & Schuster, 2027), synthesizes cutting-edge research on nutrition and longevity. His first book, Breaking the Pattern (Red Mill Press 2002, Plume 2004), was a bestseller in hardcover; it has been used by addiction clinics to assist patients with resolving drug and alcohol-related issues, and more than 20 universities around the country use it as a text to teach behavioral change techniques to nutrition and dietetic counseling interns. His other titles include The Diet Detective's Count Down (Simon and Schuster, 2007), The Diet Detective's Calorie Bargain Bible (Simon and Schuster, 2008), The Diet Detective's Diet Starter Kit (Diversion, 2011), and The Diet Detective's All-American Diet (Rodale, 2012). Charles Platkin's contributions to the fields of health, nutrition, and public policy have earned him recognition and numerous accolades. He was cited by the New York State Governor for his contributions to the development of nutrition materials for NYS Mentoring in March 2019, showcasing his dedication to public health and education. He was also honored as a Politics of Food honoree by City & State in November 2018 for his commitment to promoting healthy eating and food policy reform. Additionally, Dr. Platkin's success as a principal investigator and grant recipient reflects his impact in the field, as he has secured multiple grants to support research and initiatives related to food policy and nutrition. Beyond his academic and research pursuits, Charles Platkin has engaged with the public through various media outlets. He was the host and executive producer of WE TV's series I Want To Save Your Life, where he helped individuals transform their health through nutrition and lifestyle interventions. His syndicated health, nutrition, and fitness column, the Diet Detective, appeared in more than 150 daily newspapers and media outlets for nearly 20 years. His appearances on thousands of radio shows, in newspapers, magazines, and online platforms have reached a broad audience. His commitment to educating the public underscores his dedication to public health. He received his undergraduate degree from Cornell University, a law degree from Fordham University, a Master of Public Health and a Ph.D. in Public Health from Florida International University in Miami Florida.","sameAs":["https:\/\/foodmedcenter.org","foodmedcenter","https:\/\/www.linkedin.com\/in\/platkin","https:\/\/www.youtube.com\/@foodmedcenter","https:\/\/en.wikipedia.org\/wiki\/Charles_Stuart_Platkin"],"honorificPrefix":"Dr.","honorificSuffix":"PhD, JD, MPH","url":"https:\/\/foodmedcenter.org\/es_pr\/author\/charles-platkin\/"}]}},"modified_by":"Charles Platkin, PhD, JD, MPH","_links":{"self":[{"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/posts\/8223","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/users\/32"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/comments?post=8223"}],"version-history":[{"count":1,"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/posts\/8223\/revisions"}],"predecessor-version":[{"id":17783,"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/posts\/8223\/revisions\/17783"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/media\/8222"}],"wp:attachment":[{"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/media?parent=8223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/categories?post=8223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/tags?post=8223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}