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Food For Thought Book Club- The Third Plate
Jun 1 2016 /6:00 pm - 7:30 pm
This Month’s book: The Third Plate by Dan Barber. Chef and author Dan Barber explores the evolution of American food from the ‘first plate,’ or industrially-produced, meat-heavy dishes, to the ‘second plate’ of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the ‘third plate,’ a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat.