In addition to giving a Signature Lecture at UGA on April 11, Chef Dan Barber also talked to UGA’s College of Agricultural and Environmental Sciences about why land-grant universities are important, his pursuit for the origins of flavor and why he likes to eat clover.
Barber pioneered the farm-to-table movement in fine dining in New York City and in upstate New York. He has received multiple James Beard Foundation awards and built a reputation as a chef and farmer.
He is also the author of The Third Plate: Field Notes on the Future of Food and has been featured in the documentaries Chef’s Table and Wasted! The Story of Food Waste.