'The Third Plate' is Kerri's book pick

'The Third Plate'
'The Third Plate' by Dan Barber
Book cover courtesy of publisher

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.

From the Wall Street Journal review by Eugenia Bone:

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.

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