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when organic isn’t enough

the third plate

Tweet Right when we thought we’ve come so far in our efforts to embrace the organic movement and subsequently protect the planet, someone has come along and popped our proverbial, righteous bubble. Dan Barber, chef of the sophisticated, suburban New York farm-to-table restaurant Blue Hill at Stone Barns, knocks tree-hugging environmentalists on their behinds while issuing a sharp critique of […]