Farms: Dan Barber: What Farm-to-Table Really Means

Dan Barber is the Chef of Blue Hill, a restaurant in Manhattan, and Blue Hill at Stone Barns, a nonprofit farm and education center in upstate New York. He spoke at the Mountain View Center for the Performing Arts on March 9, 2015, as the second speaker of POST's 2015 Wallace Stegner Lectures. Here, he explains how visiting the farm where his favorite wheat was grown sparked an epiphany about farm-to-table cuisine.