The third plate
"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat. Barber's book charts a bright path for eaters and chefs alike towards a healthy and sustainable future for American cuisine"
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2019–2024years
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- When gluten-free diets began to become popular, I had a similar question as to why a food that had been a staple of multiple civilisations for hundreds of years had suddenly become "bad for you". Dan Barber has a book on this called The Third Plate, which served as a great introduction for me on nutrition, but from a culinary perspective. He's also one of the chefs profiled in the first season of Netflix's Chef's Table.
- A piece of fiction that has never failed to make me think every time I read it, is: The Futurological Congress: From the Memoirs of Ijon Tichy by Stanislaw Lem.
One of the tenets of getting your mind bent is reading things that are antithetical to your own world view. For this reason I read and had my mind bent by Supernatural: Meetings with the Ancient Teachers of Mankind - Graham Hancock.
Finally, I offer The Third Plate: Field Notes on the Future of Food by Dan Barber. I have read a lot about food, nature, etc. but Barber nails the heart of the problem with our current (really recent past, in light of the pandemic) food culture. From farms and restaurants to the consumers (we are not just eaters) he shows how there could be another way that is more sustainable, as well as being more delicious.
- I really enjoyed the book Third Plate by Dan Barber. (https://www.amazon.com/Third-Plate-Field-Notes-Future/dp/014...)
While I don't know if the methods explored in the book will be able to sustain the entire world population. I really liked how he argues in this century we can focus on growing food for flavor and not just quantity and flavorful foods generally come from farms that have bio dynamic practices which support soil health and eliminate the need for nitrogen based fertilizers.
- There are a few stories like this related to revival of the Carolina Rice Kitchen heritage cuisine in the book The Third Plate by chef Dan Barber of Blue Hill at Stone Barns. Anson Mills [1] in particular come to mind in regard to the revival effort - they’re growing and selling Carolina Gold Rice, Graham Flour, Bennie seeds, etc, and I would not be surprised if they get involved in this peanut project as well.
- Perhaps it had been built up by Third Plate and also the expectation that comes with Anson’s rather fussy recommended preparation but I failed to have my doors blown off by it. With that said, I regularly buy in bulk Anson’s rice waffle mix (incredible), graham flour (for biscuits), and oats (the best oatmeal).
