Kerri's book Pick of the Week is Dan Barber's "The Third Plate." Barber is a chef and the founder of the Stone Barns Center for Food and Agriculture.
Mr. Barber uses the metaphor of the plate--as in plates of food--to describe three stages of modern eating habits and the agriculture that has supported them. The first plate contains a 7-ounce corn-fed steak and a small vegetable side, say, carrots, produced by industrialized agriculture as it developed over the course of the 20th century. On the second plate, where we are today with the farm-to-table movement, the steak is free-range, the carrots organically grown. But the two aren't that different. The future, Mr. Barber suggests, is the third plate: a carrot dish flavored with a sauce made from a secondary cut like beef shank.