Dan Barber, Chef

Published: July 30, 2007, 9:30 am

Food writing has changed a lot in the last few years. Its focus has shifted to an almost philosophical arena where any recipe can be dissected for the broader, global meaning of its constituent ingredients. The source of every carrot or celery stalk we eat is inexorably combined with issues of nutrition and environmental sustainability. It's the Omnivore's Dilemma effect - people are suddenly grappling with the repercussions of a country that runs on 200 million acres of corn, wheat, soy, and rice. Within the restaurant industry, and for the foreseeable future, it's far less expensive to source and cook mass-produced vegetables and meat from immense, industrialized farms. This not only comes with a huge environmental cost, but consequently buries the flavors of food. Dan Barber is increasingly becoming known as a chef-thinker, popularizing simple ideas that upend the way people think about the food we eat. As the executive chef and co-owner of Blue Hill at Stone Barns

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