The Third Plate: Field Notes on the Future of Food
2025-03-19 22:03:58 | Review | Contributeur(s): Sarah J Martin | https://doi.org/10.15353/cfs-rcea.v1i2.47
It is hard to avoid the question of the future of food these days. Filmmakers, scholars, activists and book authors are fretting over what is to be done. Joining the fray is Dan Barber, ‘chef activist’ at Blue Hill Restaurant at the Stone Barns Center for Food and Agriculture in Pocantico...