“Not really since Michael Pollan has such a robust storyteller emerged to reform American food.” -The Washington Post

Today’s optimistic farm-to-table food culture includes a dark key: the neighborhood food movement provides failed to switch how we eat. It has also offered a fake promise for the future of food. In his visionary NY Times-bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Desk, offers a radical new way of thinking about food that may heal the land and taste good, too. Seeking to the harmful cooking of our previous, and the misguided eating of our present, Barber factors to a future “third dish”: a new type of American eating where great farming and great food intersect. Barber’s THE 3RD Plate charts a bright path forwards for eaters and chefs as well, daring everyone to imagine a future for our national cuisine that’s as sustainable as it is delicious.