How John Muir is Revolutionizing the Farm-to-Table Food Movement

I have long been a fan of Dan Barber, chef of New York’s pioneering farm-to-table restaurant Blue Hill.  He has long been a champion of the local, organic food movement. But now he thinks it’s time for the movement to grow up.  Read the article to gain an understanding of how our current food system came to be, and what we need to do to get it back on track.

The most meaningful paragraph in this article, for me is:

“So what is the role of the chef? It’s to help with the hitching. To show there is pleasure, good taste, and environmental sustainability in fostering connections. After all, that’s what cuisine is: the way a region’s unique ecological relationships, and place-specific advantages and challenges, become manifested through delicious food.”

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