Join Dan Barber, chef and co-owner of two restaurants, Blue Hill in Manhattan’s Greenwich Village and Blue Hill at Stone Barns in Pocantico Hills, NY, and New York Times Food reporter Julia Moskin for a conversation about how we can rethink what, and how, we eat. A food industry revolutionary, most recently Barber has spearheaded a food waste pop-up restaurant, WastED, where he and big-name guest chefs serve dishes composed entirely of ingredients that normally would be destined for the garbage — kale ribs, fish heads, and bruised produce. 

About the Speakers:
Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and the author of The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in The New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Barber continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. 

Julia Moskin has been a New York Times Food staff reporter since 2004. She reports news, writes profiles, and spots trends. Most pointedly, she has exposed the frequent use of ghostwriters by celebrity cookbook authors, and her investigation into the finances of the James Beard Foundation led to the resignation of its entire board of trustees. Recently, she’s been investigating the best recipes for kitchen classics in her video column Recipe Lab.

This is the fourth program in our new series, New York’s Future in a Changing Climate, which explores the challenges and opportunities presented in the Museum’s Future City Lab, the interactive third gallery in the New York at Its Core exhibition. To view all of the programs in the series, click here.