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Dan Barber [1969-0] American
Rank: 105
Chef


Dan Barber is a chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York. He is a 1992 graduate of Tufts University, where he received a B. A. in English, and a graduate of the French Culinary Institute.


QuoteTagsRank
We need the humbleness and clarity to see that our food, while benefitting from technological advances, has benefitted even more from free ecological resources: Cheap energy, lots of water everywhere, and a stable climate.
101
People complain that cities don't have fresh, sustainable food, but it's just not true.
102
It's a fallen world. We eat and sacrifice in the process.
103
When you pursue great flavor, you also pursue great ecology.
104
Conventional agriculture has never succeeded in feeding the world, and it's never produced anything good to eat. For the future, we need to look toward alternatives.
105
I'm not here to say I don't eat vegetables - I do, a lot of them - but, from a soil perspective, they're actually more costly than a cow grazing on grass.
106
I think all chefs who pursue great flavor have good ethics.
107
If you look at the carrying capacity of agricultural areas throughout the world, their ecological habitats are changing. So I think we're looking at - in our lifetime - great collapses of food services.
108
Vegetables deplete soil. They're extractive. If soil has a bank account, vegetables make the largest withdrawals.
109
There is no such thing as guilt-free eating.
110
I'm not an environmentalist, or a doctor, or a nutritionist.
111

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