Peninsula Open Space Trust (POST) is thrilled to host world renowned chef, farmer, author and local food advocate Dan Barber on March 9th at the Mountain View Center for the Performing Arts. Barber’s talk will focus on topics contained in his book The Third Plate. A discussion and Q & A session with local farmers, foodies, open space advocates and community members will follow. This is the second of POST's 2015 Wallace Stegner Lectures. The theme for this year’s series is conservation, food and farming.
Barber is the chef of Blue Hill restaurant in Manhattan and owner of Blue Hill at Stone Barns, a nonprofit farm and education center with an on site restaurant serving unique dishes based on fresh ingredients from the surrounding fields. He writes about food and agricultural policy in his book The Third Plate and was one of Time’s 100 Most Influential People in the World in 2009. In The Third Plate, Barber describes unique, sustainable farming operations and farm-to-table restaurants that he has visited in the United States and Europe, along with the innovative farmers and chefs that run them.
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Barber is the chef of Blue Hill restaurant in Manhattan and owner of Blue Hill at Stone Barns, a nonprofit farm and education center with an on site restaurant serving unique dishes based on fresh ingredients from the surrounding fields. He writes about food and agricultural policy in his book The Third Plate and was one of Time’s 100 Most Influential People in the World in 2009. In The Third Plate, Barber describes unique, sustainable farming operations and farm-to-table restaurants that he has visited in the United States and Europe, along with the innovative farmers and chefs that run them.
Peninsula Open Space Trust (POST) is thrilled to host world renowned chef, farmer, author and local food advocate Dan Barber on March 9th at the Mountain View Center for the Performing Arts. Barber’s talk will focus on topics contained in his book The Third Plate. A discussion and Q & A session with local farmers, foodies, open space advocates and community members will follow. This is the second of POST's 2015 Wallace Stegner Lectures. The theme for this year’s series is conservation, food and farming.
Barber is the chef of Blue Hill restaurant in Manhattan and owner of Blue Hill at Stone Barns, a nonprofit farm and education center with an on site restaurant serving unique dishes based on fresh ingredients from the surrounding fields. He writes about food and agricultural policy in his book The Third Plate and was one of Time’s 100 Most Influential People in the World in 2009. In The Third Plate, Barber describes unique, sustainable farming operations and farm-to-table restaurants that he has visited in the United States and Europe, along with the innovative farmers and chefs that run them.
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Barber is the chef of Blue Hill restaurant in Manhattan and owner of Blue Hill at Stone Barns, a nonprofit farm and education center with an on site restaurant serving unique dishes based on fresh ingredients from the surrounding fields. He writes about food and agricultural policy in his book The Third Plate and was one of Time’s 100 Most Influential People in the World in 2009. In The Third Plate, Barber describes unique, sustainable farming operations and farm-to-table restaurants that he has visited in the United States and Europe, along with the innovative farmers and chefs that run them.
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Date/Times:
500 Castro Street, Mountain View, CA 94041
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